murphysranch
Super Self-Sufficient
- Joined
- Oct 20, 2009
- Messages
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- Location
- Southern Washington State
^^ Oh she sure is!!!
Phaedra's Journal - Eat, Play, Live
- Thread starter Phaedra
- Start date
- Thread starter
- #9
Phaedra
Lovin' The Homestead
Mein Deutsch ist auch nicht so schön, weil ich aus Taiwan bin. Leider habe ich noch keine besondere Rezepte für Sauerkraut mit Wurst - wir verbrauchen sehr wenig Sauerkraut. Meine Familie mag lieber Kimchi.
My German is also not very good because I am from Taiwan. My family loves Kimchi much better, so we ate very little Sauerkraut (with sausage). Therefore, I didn't have a recommended recipe yet.
- Thread starter
- #12
Phaedra
Lovin' The Homestead
I don't have a recipe; you only need to melt different kinds of chocolate and reassemble them.
My suggestion is to start with white chocolate (when the cacao content is higher than 30% is better, but whatever is available and easy to buy is always a good start) and dark chocolate (I use 85% and 70% mainly).
Ordinary milk chocolate, nuts, and dried berries are also nice for the initial practices - melting, re-forming (with silicone molds), cooling, de-molding, and done.
This is my praline-making box, and I am also a newbie explorer in this chocolate galaxy.
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- Thread starter
- #20
Phaedra
Lovin' The Homestead
Tsukimi-Style Rice
Tsukimi is a term from Japanese and can be used as a type of cuisine with one egg in the center of the dish, either raw or sunny-side up, with the yolk representing the full moon.
The chicken skins, meaty bones (I always debone the chicken thighs and use the meat for other dishes), and tallow are sometimes taken as scraps and discarded. Such wastes are unbelievable.
Well, first, the chicken skin and beef tallow - I usually cut them into smaller pieces, season them with salt and spices, and let them sit in the fridge for a couple of days.
With the middle-high heat (and some patience), we will get lovely cracklings and flavored oil.
I fried chopped scallion and smashed ginger in the oil; the final product is like this and can be used for many dishes. It can stay fresh in the fridge for weeks and in the freezer for at least one year. It will immediately boost umami and flavors to clear soup, noodles, rice, etc. I would love to share more about such seasonings in the future.
And I used chicken bones, garlic, and tomatoes to make today's broth. Pan-frying the meaty bones and garlic for 5-10 minutes first, and the broth will have a much richer flavor.
I used this broth to cook the rice then.
This Tsukimi-style Rice is a reunion of a few cheap ingredients. However, like a Shepherd's Pie or Farmer's Casserole, it's humble but won't let down.
Tsukimi is a term from Japanese and can be used as a type of cuisine with one egg in the center of the dish, either raw or sunny-side up, with the yolk representing the full moon.
The chicken skins, meaty bones (I always debone the chicken thighs and use the meat for other dishes), and tallow are sometimes taken as scraps and discarded. Such wastes are unbelievable.
Well, first, the chicken skin and beef tallow - I usually cut them into smaller pieces, season them with salt and spices, and let them sit in the fridge for a couple of days.
With the middle-high heat (and some patience), we will get lovely cracklings and flavored oil.
I fried chopped scallion and smashed ginger in the oil; the final product is like this and can be used for many dishes. It can stay fresh in the fridge for weeks and in the freezer for at least one year. It will immediately boost umami and flavors to clear soup, noodles, rice, etc. I would love to share more about such seasonings in the future.
And I used chicken bones, garlic, and tomatoes to make today's broth. Pan-frying the meaty bones and garlic for 5-10 minutes first, and the broth will have a much richer flavor.
I used this broth to cook the rice then.
This Tsukimi-style Rice is a reunion of a few cheap ingredients. However, like a Shepherd's Pie or Farmer's Casserole, it's humble but won't let down.
- Thread starter
- #22
Phaedra
Lovin' The Homestead
I am cleaning and decorating the house, meanwhile, making some wonderful home food without waste.
Most of our home dishes are cost-effective and comforting.
I also prepare lunchboxes for DH on weekdays.
I made these two days some pickled vegetables and kimchi - can't wait to enjoy them.
Eat well, sleep well - those are so basic elements for living.
Most of our home dishes are cost-effective and comforting.
I also prepare lunchboxes for DH on weekdays.
I made these two days some pickled vegetables and kimchi - can't wait to enjoy them.
Eat well, sleep well - those are so basic elements for living.
Trying2keepitReal
Almost Self-Reliant
That all looks so amazing, and here I was proud of making homemade fruit leather, lol
- Thread starter
- #39
Phaedra
Lovin' The Homestead
Happy New Year!
DH had a 10-day holiday at the end of 2022, and we stayed at home most of the time cleaning, doing groceries, fixing, and enjoying the peaceful atmosphere.
The shops here usually offer a 50% discount for Christmas-related goods. I got two such wooden boxes for five Euros and transformed them (with sandpapers and oil) into practical but lovely utensil storage in our bedroom.
The edges were re-shaped with sandpapers, and the surfaces had an oil bath.
Love them!
I made some Shumai (a steamed Hong Kong cuisine) from scratch today, and it's far easier than I expected. Of course, they are flavorful and yummy.
The filling is made of shrimp, pork, egg, some sesame oil, and salt.
As the first meal of the new year, I'm satisfied.
I started cleaning up the garden and planning what to grow this year. Can't wait to create another 365-day adventure in different kinds of universes - gardening, reading, cooking, sewing, candle-making, etc.
DH had a 10-day holiday at the end of 2022, and we stayed at home most of the time cleaning, doing groceries, fixing, and enjoying the peaceful atmosphere.
The shops here usually offer a 50% discount for Christmas-related goods. I got two such wooden boxes for five Euros and transformed them (with sandpapers and oil) into practical but lovely utensil storage in our bedroom.
The edges were re-shaped with sandpapers, and the surfaces had an oil bath.
Love them!
I made some Shumai (a steamed Hong Kong cuisine) from scratch today, and it's far easier than I expected. Of course, they are flavorful and yummy.
The filling is made of shrimp, pork, egg, some sesame oil, and salt.
As the first meal of the new year, I'm satisfied.
I started cleaning up the garden and planning what to grow this year. Can't wait to create another 365-day adventure in different kinds of universes - gardening, reading, cooking, sewing, candle-making, etc.
- Thread starter
- #43
Phaedra
Lovin' The Homestead
I have made more steamed dumplings with different ingredients. Either I make them or pay 20 Euro for 24pcs (with additional shipping cost)....way too expensive! At the end, I made about 100 pcs from the ingredients less than 20 Euros.
I even have additional ingredients for making pork and shrimp meatballs.
A noodle soup is the best of the best when it's cold outside.
I even have additional ingredients for making pork and shrimp meatballs.
A noodle soup is the best of the best when it's cold outside.
- Thread starter
- #45
Phaedra
Lovin' The Homestead
One of the advantages of living in a small town instead of a big city is you always visit somewhere without spending money.
After a long walk, we enjoyed the homemade food and then kept cleaning the garden.
After a long walk, we enjoyed the homemade food and then kept cleaning the garden.
tortoise
Wild Hare
I like your style of cooking. I will be watching and learning from you. I have trouble pulling a meal together. It looks like you are very good at it!
