Brazin amazin

Who doesn't love a good shank, from the deep recesses of some of the worlds worst prisons to the 3-star michelin chefs. Everyone whant's to have a good couple of ways for making shanks.

And how could you resist, here with some garlic, olives, lemon and a bottle of cote-du-rhone before going low and slow in the oven for a couple of hours.

Read more!

Tomato roast

Before making sauce, try roasting your tomatoes with some garlic, basil and olive oil. I know all the tv-chefs go on about this but its really worth it!

Read more!

"Inkokt Lax"

The essential swedish poached fish, and dare i say it, one of the best things to have during one of those picture perfect summer days (they don't happen that often so splurge when they do)

Being basically a court-bouillon with some extras. If you have read any of my other posts you should know about the dill! but more interestingly most recipes call for the addition of gelatin. Personally i believe this is done to mimic the effects you would have from poaching a whole skin on bone in salmon. Those being particularly high in collagen (you know you have heard that word before...its all the rave in the cosmetics industry nowadays, and i know your not using any such products if your vegan right) which would then convert to gelatin during the cooking process and later jell as the dish cooled (and yes it is served and eaten that way). The piece of salmon i got, while skin on, does not have any bones plus i do not want to poach it long enough for the conversion to take place anyways so in goes 2 sheets of gelatin.

Read more!

Full scale Kimchi pickle

So a while ago, while writing on my old blog Offalboy, i made a small batch of kimchi. Or at least i think it is kimchi, having never eaten the real deal. Anyhow, i loved it. So here we go again, in larger quantities.

Constructed as follows:
Chinese cabbage (also works great with pac choi)
2% Seasalt to the weight of the cabbage
As much as you want of:
Spring onions
Fresh ginger

Read more!


Come on people, don't let the marketers fool you. That stuff in the stores does not deserve to be called fresh pasta! Your just carrying home extra water, and worse yet, paying extra for it too!

Homemade pasta is so soft end smooth, its like eating silk...if silk was a really tasty food that is.

2 parts egg
3 parts flour (the high protein stuff)

Read more!

Pickle Of The..Many months later

So i finally got around to making them! One of my favorite foods EVER! I don't know if it's that balance between fermented salt/sour that does it for me. Or i guess it could also be the case that my grandmother used to make them and i'm just hit with a huge wave of nostalgia. On the other hand the malolactic process is fascinating and the cherry on top is that it is not really a food that big industry can tame! As we say. The revolution will not be microwavable.

The recipe is marvelously simple:
4,5% Brine
Flowering dill
(Chili if you want a added kick)

Read more!