Redutska lukanka
: food, February 23 2025 ▶
The original recipe is called "redutski babek", but to outline the difference between chopped vs. minced meat, and several other variations in the spices, I changed the name. The key ingredient is the leek. Do not be alarmed by the quantity - the result is amazing.
All reference values are for 1kg of meat.
Ingredients:
- pork neck 30%, pork leg 70%
- salt, 50-50% regular and nitrite, total of 22g
- sugar 5g
- ground cumin - 5g
- oregano - 3g
- ground black pepper - 1.5g
- the green parts of the leek - 50g
- starter culture (optional)
- sausage casings - 50mm
Preparation:
- use the 8mm or 10mm mincer disk to grind the meat
- mix it with the spices and let it rest for 24-36hours
- mix again and start filling it in the casings (I used the same mincer disk)
- put some label on 2-3 reference pieces with the date and the weight
- on day 3 and 6 press down each piece between wooden boards overnight
- dry till 50% weight loss
Dried meat v2
: food, December 15 2024 ▶
Improved, refined and more precise version, without any shenanigans.
The meat:
- Any pork as long as you can cut it on ~25x10x5cm (plus/minus) clean slabs - no membranes, veins, threads.
For curing (per kilogram meat):
- 13g regular salt
- 13g curing salt
- 2g sugar
- 3-4 crushed juniper berries
- 2g fenugreek
- 1g cumin
- 1g black pepper
- 1g saltpeter (potassium nitrate, E252, optional)
- starter culture (optional, the package should contain info on the dosage, usually 0.5g/kg meat)
Rub the spices, let it rest for 8 days in a bag in the fridge.
Every 2 days "massage" the meat.
At the end rinse and pat-dry.
Then press it down for 24 hours.
For drying:
- 4g savory (grind it first to fine powder)
- 4g sweet paprika
- 2g fenugreek
- 2g garlic powder
- 2g cayenne pepper
Rub the spices and hang the meat with a thread in a ventilated area.
On 1-2 pieces put a note to show the date and the weight so you have a reference point.
When it loses ~50% weight, it is ready.
Mine got that after 3 weeks at 10-15C, 60% humidity.
The optimal conditions should be 13C, 75% humidity.
Brenda Lee - Rockin Around the Christmas Tree
: music, December 07 2024 ▶
Mery Christmas and Happy New Year to all of you with this wonderful song! Out of many other hits, this is the one that I will point out for this year's celebrations. I am 100% sure you have heard it one way or another, but the success of this track is absolutely mind-blowing. Originally written by Johny Marks (Rudolph the Red-Nosed Reindeer, A Holly Jolly Christmas...) in 1958, it became gradually the 4th most sold Christmas single. Mrs. Lee, at the ripe age of 78, made a music video in 2023 which topped US Billboard Top 100 chart, breaking numerous records. During the ages (literally!) the song had a plethora of artist creating their own versions - Kim Wilde, Cyndi Lauper, Meghan Trainor, Kelly Clarkson etc.
Gornooryahovski Sudzhuk
: food, December 01 2024 ▶
A friend of mine gave me the recipe to be put in the "hall of fame" - soon to be tested on premise. What you need:
- Tender beef (rib lifter)
- salt (22g/kilo)
- sugar (1g/kilo)
- potassium nitrate a.k.a. saltpeter(1g/kilo)
- ground black pepper (2.5g/kilo)
- ground cumin (2g/kilo)
- sausage casing of your choice
Preparation:
- Cut the meat in large pieces, put it in a deep bowl and add the salt
- Mix well and leave it to rest for 24h in the fridge
- Remove the liquid and transfer the meat to anoter bowl
- Add the sugar, saltpeter, pepper and cumin, mix
- Use the large-hole gitter of the meat grinder to grind the meat
- Mix well and put it in the fridge for another 24h
- Use smaller gitter to grind the meat one more time, mix again
- Fill the casings at 45cm lenght, use string to tie the ends
- Use a needle to make several holes in each casing
- Slightly press the sausages to remove excess air
- Hang them in a cool, dry place
- On the third day (and every 5 days after) use a rolling pin to flatten the sausages
- Edible after 25 days
Marinated mushrooms
: food, November 19 2024 ▶
Why are these things so freaking expensive in the store? I finally sat down and made my own. A perfect cold appetizer, lasts ages in the fridge and very easy to make.
Ingredients:
- 1kg small button mushrooms - these are the most common ones
- sunflower oil - 8ts
- vinegar - 120ml (~1/2 tea cup)
- water - 120ml (~1/2 tea cup)
- sugar - 2ts
- salt - 3ts
- bay leaves - 4
- black peppercorn - 8
- 1 clove of crushed garlic or 1ts dried garlic
- 1 red onion for garnish (you can skip it)
Action:
- rinse and clean the mushrooms carefully, if they are bigger, just cut them in half
- mix all ingredients (without the mushrooms) together and bring them to a boil
- put the mushrooms in for 7-8 minutes
- let the whole thing cool down. I usually prepare more than 1kg and keep it in a big jar for several servings. You will be surprised how mushrooms shrink after cooking.
- serve cold, garnish with thinly cut onions if you wish