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Beef Brisket is one of the pillars of American BBQ along with spare ribs and pulled pork. The streaky part of the brisket is first rubbed overnight with a dry rub and left to marinate in the refrigerator. In the United States, it is also not uncommon to inject the meat with a heavily seasoned meat broth. The next day the smoker is heated up and the meat is smoked at a maximum of 160° C for at least 12 hours.
Since I only have a 45"...
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A delicious meal on hot days and in its simplicity almost genial again. The sauce is heated quickly by the hot spaghetti, it should, however, took some time out of the refrigerator before.
I can't verify whether the recipe is actually Italian because I don't even begin to know what to look for. At least the ingredients are all Italian, assuming tomatoes are typically Italian. In fact, a tomato sauce is not mentioned for the first...
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That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream.
Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussel sprouts, romanesco and broccoli. Green asparagus and broccoli should definitely be blanched, otherwise green quickly turns into an unsightly...
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In Germany, pollack and some of its close relatives from the cod family were invented with the imaginative name Seelachs "sea salmon", as the names pollack, charcoal burner or carbon mouth are probably not considered to be very sales-promoting. Salmon sounds a lot more noble. Apart from the fact that the Seelachs is also a fish, it has nothing to do biologically with the Salmoniformes.
Biology or not, what is sold as Seelachs in...