A Beginner’s Guide to Home Brewing Beer
This post is intended as a short walk-through of my home brewing process, from milling the grain to bottling the finished beer. The recipe itself is simply an example to illustrate each step, but the same principles apply to countless other beer styles with only minor adjustments. For this batch, I decided to brew an…
Mezcal Plum Culture
A few weeks ago I made a batch of lacto-fermented plums. While the fruit itself was delicious, what really caught my attention was the fermentation liquid. It had an interesting flavor: bright acidity from the lactic fermentation, ripe stone fruit notes and less sweetnes than a simple fruit brine. Of course, that made me wonder…
Sesame-Crusted Tuna Tataki with Misozuke & Radish
I had some frozen sushi-grade tuna sitting around and finally decided to put it to good use. It also gave me a chance to use up the last of the Buzen-ya Honten pickles I brought back from Japan. These traditional misozuke pickles are aged in miso, giving them an intensely savory, fermented flavor that works…
Quick Swordfish with Leftover Lacto-Plum Sauce & Avocado-Radish Salad
If you caught my previous post on duck breast, you might remember the batch of homemade lacto-fermented plums I turned into a bright, acidic reduction. I had a good amount of that sauce left in the fridge and wanted to use it for a quick, low-effort weeknight meal around it. I picked up a swordfish…
Sous-Vide Duck Breast with Lacto-Plum Reduction & Pommes Sarladaises
I’m continuing down the rabbit hole of sous-vide, testing out different cuts and techniques to see what’s genuinely worth the extra effort and where the precision makes or breaks a dish. Today’s subject: duck breast. Full disclosure right upfront: this batch was a partial failure, and it was 100% user error. I got lazy and…
Sous-Vide King Prawns with Brown Butter Beurre Blanc and Silky Potato Purée
Lately, I’ve been on a bit of a sous-vide kick and am working my way through the kitchen to figure out which ingredients genuinely benefit from the precision of a water bath and which ones are just an over-engineered waste of time. Today’s subject: king prawns. The main goal here was to test how controlled…
A Black Forest Hazelnut-Bramble Cake
I recently headed out for a short hiking trip through the northern Black Forest. My initial plan was simple: track down a few wild chanterelles for dinner. Nature had other ideas. Thanks to the recent drought, the forest floor was completely bone-dry and practically devoid of mushrooms. Fortunately, the trip wasn’t a total loss. What…
Sous-Vide Plaice and Blistered Broccoli: Precision Cooking for a Delicate Fish
The whole reason I made this dish was that I recently picked up a vacuum sealer and finally had an excuse to dive into sous-vide cooking. Instead of starting with the typical steak, I decided to use a rather delicate flatfish and paired it with high-heat vegetable roasting and a fussy French butter sauce. When…
The Ultimate Cold Noodle Bowl: Hwangtae-hoe Mul-Naengmyeon
The first time I had these was on my bikepacking trip through South Korea, in the small town of Mungyeong. They probably tasted incredible because I just spent the day cycling 100 km in the Korean summer heat. Objectively, the dish is an elegant balance of distinct phases: a highly savory, cold broth, a tenderized…
Cycling the Carretera Austral: Balmaceda to Villa O’Higgins
In November and December 2016 I had the chance to travel for about 8 weeks and decided to visit my cousin, who was/is living in Santiago de Chile. After staying in Santiago to just relax for a few days and spending a few days in San Pedro de Atacama, I set off to my first…
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