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As promised, some “real” cooking: homemade corned beef (9 days curing, 52h@65 oC SV) with a bit of a BBQ note (liquid smoke, pimenton a la vera, brown sugar, cajun spice mix). All put on whole grain rye with some raclette cheese and grilled ...
Very, very satisfying (with some help of a aperitif/digestive/whatever ...)
As promised, some “real” cooking: homemade corned beef (9 days curing, 52h@65 oC SV) with a bit of a BBQ note (liquid smoke, pimenton a la vera, brown sugar, cajun spice mix). All put on whole grain rye with some raclette cheese and grilled ...
Very, very satisfying (with some help of a aperitif/digestive/whatever ...)
