Spätzle-time. Of 3 kg flour came 8.3 kg of Spätzle. Around half of that is in the picture. All prepped now for venison season. #chemistswhocook #cookstodon
Here is the belated picture of the complete meal: Pork loin roast in a red wine sauce seasoned with ginger, coriander seeds, cloves, curry powder and cinnamon; 100 #garlic curry; carrots with cardamom; semolina polenta. #chemistswhocook
Char Siu turned out tasty, but the meat got too dry. Next time, I have to concentrate the marinate to a more sirupy constency, before putting it into the oven. Then I hopefully get that beautiful glaze on more quickly. Served it with rice and red cabbage. #chemistswhocook
Trying to make Char Siu for the first time. Marinated three chunks of pork shoulder now till Saturday morning. #chemistswhocook
live in Zurich, Chemical information consultant, organic chemist, Swiss, baker of breads, drinker of stouts, cooker of meals, enjoyer of coffee, reader of fantasy, listener of power and prog metal. MY opinions only.
#chemistswhocook #chemistswhobake #chemtoot #chemtoots #chemiverse