fooddrink Archives - Page 2 of 21 - Denseman on the Rattis

Pickled green tomatoes

Posted on 80’7’13 (2013-09-17) by thomas

I planted the tomato plants a bit too close together in the greenhouse this year, and the resulting perpetual shade has produced a harvest of 2.7 kg of green tomatoes, but only one single red one!

Fortunately, pickled green tomatoes is one of my favourites, so I spent an hour pickling them yesterday.

Here’s the receipe I used, adapted from this Danish one:

1 kg green tomatoes
2 chillies
2 vanilla pods
300 ml white wine vinegar
300 ml water
400 g sugar

Wash the tomatoes and the chillies and pierce them deeply with a fork.

Split the vanilla pods.

Bring vinegar, water and sugar to the boil and add the chillies and the vanilla pods.

Add one layer of tomatoes and boil them for 5-7 minutes. Repeat with the rest of the tomatoes.

Put the tomatoes, chillies and vanilla pods into sterilised jars. Top up with the hot liquid, and put the lids on.

Leave for two weeks before eating.

Buchwider Bräu κ₁

Posted on 80’6’28 (2013-06-24)2013/06/24 by thomas

I brewed Buchwider Bräu ?? on 7th February. It’s a Berliner Weiße clone, and it’s only just becoming drinkable now, which is completely normal for that type of beer — it’s recommended to leave six months between brewing and drinking. (For the first three months after bottling, it had a horrible sulphuric smell.)

I brewed it used Wyeast’s Activator 3191-PC Berliner-Weisse Blend, and although many people recommend using separate yeast and lactobacillus, this blend seemed to do the trick. Contact me if you’re interested in the recipe!

Berliner Weiße is a sour beer, very similar to a Belgian lambic. Some people like it on its own, but most will want to drink it mit Schuss, i.e., with fruit syrup. On the photo, I’ve added rhubarb syrup, but I can also recommend woodruff syrup, which produces a brilliant green colour and a unique taste!

The beer is extremely weak (only 2.7%), so it’s great for drinking in the sun when you don’t really want to get drunk.

Umami paste

Posted on 80’6’26 (2013-06-22)2013/06/21 by thomas

Asda have started selling umami paste, which really seems to be useful — I’ve tried to add it to several Mediterranean-style savoury dishes, and it does make them more delicious.

It seems to contain tomatoes, olives, parmesan, anchovies, balsamic vinegar and porcini mushrooms. All good, umami-rich foods.

I’m just a bit surprised they didn’t chuck in some bacon, too, but I guess they wanted to sell it to vegetarians, too.

It’s not particularly cheap, though, so I wonder whether I should try to invent an umami paste recipe of my own.

Smålandsk ostekage

Posted on 80’6’05 (2013-06-01)2013/06/01 by thomas

Ostkaka, a photo by Dvortygirl on Flickr.

Enhver, der har læst Emil fra Lønneberg, véd, at de spiser ostekage i store mængder på landet i Småland.

Mig bekendt findes der ingen traditionel dansk ostekage, så de eneste ostekagetyper, jeg har kendt i årevis, er tysk Käsekuchen og den angelsaksiske cheese cake.

Men Google er jo et genialt værktøj, når man skal finde obskure opskrifter, så det tog ikke lang tid at finde en opskrift på rigtig
ostekage fra Småland.

Til forskel fra de mere velkendte typer er der ingen bund i en smålandsk ostekage, og man bruger ikke ost, men mælk og osteløbe.

Jeg prøvede at bage den, sidste gang mine forældre besøgte os, men forsøget var ikke nogen ubetinget succes. Ostekagen smagte lidt som en sammenfaldet soufflé, men det skyldes måske nok, at vi begik den fejl at spise den varm — den blev bedre efter et ophold i køleskabet.

Den var dog ikke direkte dårlig, og jeg prøver nok igen, men måske følger jeg næste gang en anden opskrift.

Buchwider Bräu α₂

Posted on 80’5’69 (2013-04-26) by thomas

The first beer I ever tried to brew in Scotland was a German Weißbier, ??.

Although I was pleased at the time, I later came to view it as a bit of a failure — it wasn’t really pleasant enough to be enjoyed on its own.

I therefore decided I would try again. I more or less used the same recipe before, but I used a different yeast (Wyeast Bavarian Wheat Blend instead of Wyeast Bavarian Wheat).

I’ve tried one bottle so far, and although it’s somewhat better than my first Weißbier, it’s still not quite right. There’s nothing wrong with it, but it lacks a certain fruitiness.

I guess I’ll need to try again next year!

Buchwider Bräu ι₁

Posted on 80’5’64 (2013-04-21)2014/05/14 by thomas

I completely forgot to blog Buchwider Bräu ?? back in January when I starting drinking it. I’ve just opened my second last bottle (apart from the ones in my “archive”), so it’s high time to write about it.

My ?? is a clone of Caledonian Deuchars IPA, using a recipe from CAMRA’s Brew Your Own British Real Ale.

I think it’s a very pleasant beer, and my dad praised it highly when he and my mum visited us two weeks ago. Unfortunately I haven’t got a chance to compare it directly with the real Caledonian Deuchars IPA — I must do that with my last bottle!

Kentucky-fried svinemørbrad

Posted on 80’4’77 (2013-01-24)2013/01/24 by thomas

Kentucky fried pork
Originally uploaded by PhylB

Som jeg nævnte i et andet blogindlæg, havde vi forleden besøg af min søster med mand og barn.

Jeg syntes, jeg hellere måtte købe noget lækkert til aftensmad, når de nu var her, og de havde tilbud på svinemørbrad i Metro (eller Makro, som det hedder herovre), så jeg fik fem mørbrader til ca. 100 kr. i alt.

Danskere plejer at regne mørbrad for noget meget fint, men i mange andre lande regnes det for at være lidt for fedtfattigt, så jeg kiggede lidt i mine forskellige kogebøger for at få inspiration.

I “Joy of Cooking” fandt jeg så en opskrift på “Kentucky-fried pork tenderloin”, som så interessant ud, og det var den bestemt også. Her er den i fordoblet udgave (til 12 personer):

2 spsk sød paprika
1 spsk salt
1 spsk stødt sort peber
1 tsk hvidløgspulver
1 tsk tørret salvie
1 tsk tørret oregano
1 tsk sennepspulver
1 tsk stødt rød peber (hvad det nu så end er)
1400 g svinemørbrad
olie
mel
5 dl mælk

Hver svinemørbrad skæres i seks lige store stykker, og hvert stykke skæres næsten helt igennem, så det bliver sommerfugleformet.
Alle krydderierne blandes, og kødet marineres i krydderiblandingen i 30-60 minutter.
Kødstykkerne vendes i mel og steges 6 mm olie i 3-4 minutter på hver side.
De stegte kødstykker lægges på et fad og holdes varme.
Det meste af olien hældes væk, og mælken tilsættes. Det koges, til man får en god sovs. (Jeg var nødt til også at tilsætte kulør og maizena for at få et godt resultat.) Sovsen hældes over kødstykkerne.

Iflg. kogebogen kan man servere dem til morgenmad med scones, til frokost med boller, coleslaw og tomatskiver, eller til aftensmad med kartoffelgratin og grønlangkål. Vi spiste dem nu med coleslaw og bagte kartofler, og det smagte også glimrende. Selv Marcel, der normalt ikke er ret glad for svinekød (bortset fra bacon), var meget begejstret.