Category Archives: Cooking

When the Dust hits the Fan

When the dirt hits the fan

When the dust hits the fan

Why is the CPU fan running at top speed almost constantly?
Well, it’s 30 degree Celsius, what do you expect?


Sardines (Sardina pilchardus)

Sardines, roasted, buttered, garliced, chillied

Sardines, roasted, buttered, garliced, chillied

A recipe? Do you really need a recipe for that? Uhm…ok:
Take some sardines, clean them, salt and pepper them, flour them a bit if you want, put them in a hot, oiled (olive oil would be apt but not a must) pan (charcoal or even a nice open fire would be way better. No flouring is needed in those cases!), roast them until they are nicely coloured and the skin is crispy. If you used a pan: add a good knob of butter together with some garlic and chillies. let if foam up and toss and turn the sardines in it for a minute or two. The garlic shouldn’t get a colour at all, most sorts of garlic tend to get quite bitter when brown.

Home Fries (Fried Potatoes, Bratkartoffeln, pommes de terre sautées)

I swear, I had some herbs left somewhere!

I sweare, I had some herbs left somewhere!

750 g potatoes, diced (en carrées)
50 g Ham, Bacon, or even smoked Tofu if you want the recipe to be vegan
1 avg. Onion, diced
1 clove Garlic
2 pcs Chillies, “Hot Thai”
1 tbsp Butter (or oil for the vegans)
1/2 handful Parsil, finely chopped
1 thumbthick bunch Chives, finely sliced

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Another Day, Another Recipe: Mayonnaise


1 pcs Whole Egg/Egg Yolk
1 dash Vinegar
1 tsp Mustard (hot or mild but not sweet)
1 pn Salt
1 pn White Pepper
100 ml Neutral Oil (e.g.: sunflower oil)

Put the whole egg or the egg yolk in a tall jar, add mustard, salt and pepper (you can use black pepper, tastes better but leaves black spots) and the oil and put an immersion blender into the jar, way down to the ground. Switch it on, highest gear, and pull it slowly out. That will get you a basic mustard-mayonnaise.
Some people like to add a dash of lemon juice instead of the vinegar (I do).
That mayonnaise might be to thin, depending on the size of the egg. No problem, simply add some oil, tablespoon for tablespoon, and do the blender thing described above.
For a vanilla mayonnaise do the same without the mustard.
Should give about 200-250 ml of mayonnaise with about 55-65% fat.

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