The bread is ready! It feels like Sunday because it's a holiday in Austria and pretty much everything is closed. But happy holiday if you celebrate!

Pretty much anyone knows about Limoncello (Italian lemon liqueur). My latest "start-up" is with Blood Oranges. If the Italian name of this citrus is "arancia rossa di Sicilia", then maybe the liqueur should be named Arancello Rosso di Sicilia. 🤷 But first, I have to extract the oils.

Did it happen to you to be so amused by something that you don't want to know if it's true or not? 🤣😂

Huh! I got my badge of honour! 🫡 I mean, are you actually using Nostr if you weren't muted by John Carvalho?! View article →

Good night!

There are three cuisines on this planet. In no particular order, Italian, French and Japanese. The rest is survival food.

In the end, I got three jars and a half. View quoted note →

Making some Plum & Amaretto Jam. (This is my shitpost for today.)

I have some blueberries and decided to make some liqueur. 🤷 By the end of February it should be ready. Sats only! 😂

I reduced the booze intake pretty hard lately and now I find myself bitching quite often. I knew that if you had problems, you got drunk, and that was it, problem solved, not bitching like a retard. Clearly, I'm not ok. 😂

Sourdough, final part I flipped it on a tray with baking paper, gave it a few cuts with a razor blade, and put it in the oven. After 15 minutes, I took the water recipient out and dropped the temperature to 200°C. Set the alarm for 35 minutes, and that's it. (I suggest you leave it for at least half an hour before trying it.) View quoted note →

Curing meat, day 2 I cleaned the salt dried the meat with paper towels. One of them I made with a generous quantity of sweet paprika, well "massaged". The other one, with a mix of herbs and spices (herbes provençale, cumin, dried basil, freshly ground black pepper, some dried chilli, etc.) and some fresh rosemary. Pack them, 3 weeks in the fridge, and I'll present the final product when it's ready. View quoted note →