Constantin

There are three cuisines on this planet. In no particular order, Italian, French and Japanese. The rest is survival food.

In the end, I got three jars and a half. nostr:nevent1qqsfk30akjhp9kq8q3erqukxhrmpc7ugtuyeudr3r38vfd4esuzd2kqpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsygyuhg58rwdyg72xk05kck5nrzp8w6dzmk8fvvyugf5f9esvqff8dspsgqqqqqqs252499

Making some Plum & Amaretto Jam. (This is my shitpost for today.)

I have some blueberries and decided to make some liqueur. 🤷 By the end of February it should be ready. Sats only! 😂

I reduced the booze intake pretty hard lately and now I find myself bitching quite often. I knew that if you had problems, you got drunk, and that was it, problem solved, not bitching like a retard. Clearly, I'm not ok. 😂

Sourdough, final part I flipped it on a tray with baking paper, gave it a few cuts with a razor blade, and put it in the oven. After 15 minutes, I took the water recipient out and dropped the temperature to 200°C. Set the alarm for 35 minutes, and that's it. (I suggest you leave it for at least half an hour before trying it.) nostr:nevent1qqsrnazvv8up4z8ayrujv99m2fkpjzu3ru6qc698zm562llq68sq7mgpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsygyuhg58rwdyg72xk05kck5nrzp8w6dzmk8fvvyugf5f9esvqff8dspsgqqqqqqs25a8c7

Curing meat, day 2 I cleaned the salt dried the meat with paper towels. One of them I made with a generous quantity of sweet paprika, well "massaged". The other one, with a mix of herbs and spices (herbes provençale, cumin, dried basil, freshly ground black pepper, some dried chilli, etc.) and some fresh rosemary. Pack them, 3 weeks in the fridge, and I'll present the final product when it's ready. nostr:nevent1qqs8fp3mxd635hk4pjfhmydpl5jfzqj4cckl3dcnmp4cye4p33rw6ecppemhxue69uhkummn9ekx7mp0qgsfew3gwxu6g3u5dvlfd3dfxxyzwa569hvwjccfcsngjtnqcqjjwmqrqsqqqqqpeux623

Sourdough, final day Now we need the dough, a scraper, a clean cloth, a bowl, and some extra flour. 12 hours later, I dusted some flour over the dough and some over the cloth. I pushed the edge down with a scraper and flipped it over the cloth. I shaped it round, placed it in the bowl to help maintain the shape, covered it, and set it in a warm place for 2 hours. At least 30 minutes before the next step, we'll preheat the oven to 230°C. Inside, we'll put water in a heat-resistant recipient because we'll need the water vapour in the first 15 minutes of baking. nostr:nevent1qqs9js3qnwesxpmc63l9q6yngd00ryakmt8tvkmtyalxujdmvsnf5yqpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsygyuhg58rwdyg72xk05kck5nrzp8w6dzmk8fvvyugf5f9esvqff8dspsgqqqqqqsucf8de

I said yesterday something about curing meat so here I am. I had two pieces of pork tenderloin, about 1,1 kg in total, gave them a wash, and cleaned a few pieces with a knife. After that, I dried them a bit with some paper towels and buried them in almost 2 kg of salt. I will leave them for 12 hours in the fridge and continue tomorrow morning, this is mostly for PoW.

Sourdough bread, day 2 Yesterday I made the starter and today I prepared the dough for tomorrow. Since it needs 12 to 18 hours to develop, I usually make it in the evening. Here we go with a simple bread recipe: We need 100g of yesterday's starter. (We put back 50g of water and 50g of flour, mix it, and put it back in the fridge.) We put the starter in 250g of lukewarm water and mix it for about a minute, until it dissolves. We add 400g of white flour and 8g of salt. We mix everything with a fork for another minute, until there's no dry flour to be seen. Cover the bowl with a plate and put it somewhere warm (not next to doors or windows, preferably somewhere up). That's it. Since I made it at 8 in the evening, I'll take care of the bread tomorrow between 8 in the morning and 2 in the afternoon. Tomorrow evening, or the day after tomorrow, I'll make a different recipe, with a mix of regular white flour and whole grain flour. nostr:nevent1qqsgt9l43dau7kc4d9ncnwhlakgp3vcdagumujmwwvafq37e2tgucqqpzamhxue69uhhyetvv9ujuurjd9kkzmpwdejhgtczyzwt52r3hxjy09rt86tvt2f33qnhdx3dmr5kxzwyy6yjucxqy5nkcqcyqqqqqqge0u9n0