As time goes ... so it goes

There went yet another one ... time passes by so quickly. If you think too much about it, that could start you off worrying ... that is if you are not already worried by something else, for there could surely be enough things to worry about. 

As I have too many interests, it becomes more and more evident, that there will never be enough time for it all, or will there?

My studies of physics are only going forward very slowly. On the other side there is my Spanish. I'm not doing so much about it, but just am using it everyday. Then there are my studies of the French language, which as well seems to be going very slowly. So far it was only a tiny bit useful.

At least we enjoyed some eclairs in Luxemburg ...

That was just one our way back home from the south of Germany. Maybe some other day I will find some time to tell you about it. So far I can tell you, we had a medium sized beer in the Hofbräuhaus in Munich and a tiny bit to eat ...

Yes, indeed, those are only half-sized beers, it's not a Maß!

Well, where were we. Time! I had to interrupted my studies of French for another trip to the Netherlands and for that of course I had to do a little review of my Dutch, but ... I wish I could do more there. For the time being, I have to concentrate a bit more on the French. Maybe I get the chance to try a few recipes from my French cookbook in French. Could help, couldn't it?

Besides that, and speaking still about slowly ... there is the matter of me writing a book in German. I started it many many many many years ago and just now I have started to put things in digital form.

Here an excerpt, if you care. If not, just scroll ahead:

“Aber warum der Spiegel?” platzte Finnward schließlich heraus.

Talaru und Palau erwarteten sie bereits draußen vor den Höhlen. Talau hatte zwar nicht beabsichtigt Finnwards Frage zu beantworten, jedoch geschah dies durch seine Worte.

“Ihr habt es geschafft”, lobte er die beiden, “ihr habt den Spiegel. In den Höhlen habt ihr zu euch selbst gefunden. Der größte Schatz, den ihr haben könnt, seid ihr selber, euer Leben.”

Ein paar Säcke Gold wäre aber auch nicht schlecht, dachte Finnward und wollte eine blöde Bemerkung machen.

Doch Silk schien das irgendwie zu bemerken und stoppte ihn, indem er seine Hand weisend und fest auf seine Schulter legte.

Nach diesem Empfang kehrten sie sofort wieder ins Dorf zurück, wo sie der Häuptling schon aufgeregt erwartete.

Anschließend wurde ein Fest zu Silks und Finnwards Ehren abgehalten. Dabei verkündete der Häuptling, dass die beiden in den Stamm aufgenommen worden sind.

Man hatte sogar eine neue Hütte für Silk vorbereitet, denn jedes vollwertige Stammesmitglied hatte Anrecht auf eine Hütte. Außerdem hatte ein Stammesmitglied noch weitere Vorrechte. Man konnte sich zum Beispiel eine Frau nehmen und eine Familie gründen.

Die Auswahl war gegeben und es zeigten sich auch sofort einige junge Frauen interessiert. Der Häuptling pries schon bald etwas weniger diskret seine Tochter an und wies des öfteren darauf hin, dass sie noch zu haben sei.

Silk hätte sich zwar mit dem Gedanken anfreunden können, aber er wollte sich da lieber erst mal zurückhalten. Finnward folgte zumnächst einmal Silks Beispiel, wobei er es nicht versäumte, in Gedanken schon mal eine Auswahl zu treffen, für den Notfall. Wenn es denn so weit kommen sollte, wollte er vorbereitet sein.

Nach den Festlichkeiten, als die Sonne bereits untergegangen war, begaben sich alle in ihre Hütten und machten sich für die Nacht bereit.

Well, that wasn't too hard, was it? Anyway, if you have read this excerpt, you get the point of what is really important: That you are alive! For that it's important to concentrate and enjoy all the little things on your journey and not just wait for big things to happen. Whatever, there are many things to do and to enjoy and, if that includes writing something for my blog ... here we go.

Indeed, I have be kind of cooking as well at home, I think ...

Why not enjoy a fully loaded salad as a meal. This one did its job well.

With so many things in my head ... mathematics, physics, programming, English, French, Spanish, Dutch, writing, cooking, work and all, I better be careful, that nothing bad happens ...

Ouch ...

Game Over?! Beer Butt Chicken with Cheese and Onion Bread

Do you like to play? I don’t mind a good game of … different things. I even used to like computer games a lot. I also used to have a dart board in my flat … I had to paste over a lot of holes in the wall. However, I still appreciate a game of darts once in a while. I’m not so good at it, but why not relax a bit and have some fun. The fun stops when you are playing a game of elimination and you have reached far some points and could even go as far as winning and then … someone scores your number and you go back to zero, nada, zip. 

There is simply no fun in starting at the bottom again.

Still, there is food, there is comforting food. Fine, a bit of chocolate once in a while isn’t bad, however, there is no way you get it away from your hips again at some point.

So, talk other food …

A lovely homemade pizza always works for me. For sure it also will settle on the hips, but at least you got something for it.

This time, I made double the amount of dough, though. Not to have more pizza, but to make some bread as well.

I just made my normal pizza dough with 1000 g of flour – a mixture of normal wheat flour, strong baking flour and semolina flour – 600 ml of water, a splash of olive oil, 14 g of dried yeast, a pinch of salt and a teaspoon of sugar. Well … eh … mix the yeast, olive oil, water and sugar together. Leave it for some minutes and then pour it into the bowl with the flour and salt and make your dough.

Now, all this pizza and bread making business takes a while with all that rising proving and baking and everything. Luckily I could enjoy the pizza right away after baking and while the bread went into the oven.

Well, in between I prepared some kind of dessert, which, though, could not be eaten right after the pizza. At least I can say, I poached my first pear …

Anyway, this post is not about poaching pears or pizza. It’s rather about a chicken that is going to be baked in a special … eh … way.

Still, before we go to this, some more details regarding the cheese and onion bread. Remember, I already showed you the pre-baked loaf. The dough had to make it’s way from pizza dough to cheese and onion bread dough. Therefore I fried some onions with a bit of garlic (no, now it’s not cheese and onion and garlic bread, although … technically) and added them along with some 100 g of grated cheese to the dough, kneading all the ingredients in.

Here is the finished bread. It had to wait for it’s turn a while, because part of it was going to be consumed with a Beer Butt Chicken.

So, here goes my meal planning … off to the shop, because there are some essential parts missing for next weeks breakfasts …

Here comes the meat area … “Oh they have some decent chickens on offer. I could take one home and stick a beer can up its -censored- … eh … well, I could do a Beer Butt Chicken.”

Home!

I know I have a recipe for it somewhere. It must be in one of Jamie’s book. So I leafed through all possible books and couldn’t find anything. Ask the Internet!

Oh, there we go with the recipe: It’s in Jamie’s America. Fine, could have taken that one from the shelf as well and have a look.

We’ll do that then!

As a bonus you are to drink have the beer before you start cooking. Well, you could set half a glass of beer aside for later consumption, but … what’s the point in that.

Important things done: beer can is ready.

Now we need a spice rub for the chicken. Basically it’s quite simple: Heaped teaspoon of fennel seeds and level teaspoon of cumin seeds bashed up in a mortar. Then add a level teaspoon of smoked paprika, chilli powder and a heaped teaspoon of brown sugar. Salt and pepper and a bit of olive oil to bring it all together.

Just before we go to the part were beer and butt meet, we gentle rub the chicken with the spice rub. The oven is heated to 200 °C.

Now the chicken is ready to go to the oven for 70 to 90 minutes on the lowest possible rack.

Sometimes, that is if you can and if you want to, it’s good to plan ahead. When you start with all this at the time you normally would be ready to eat, all this doesn’t sound like such a brillant idea.

I never said I was a smart one!

What to do in this 90 minutes, while you are in fact hungry? Good question, next one, please!

I had some grapes and got the idea for a quick dessert for later on. Additionally I prepared a tomato salad as some kind of alibi for my meal.

Still, so much time left!

In fact, quite often there is a lot of time left, but … I feel like I rather want to do nothing, just sitting there with some music blasting from the speakers. Today I feel a bit brave and have a surprise mix from all my music.

So it goes like quiet music maybe classic or a tune from a movie. Bam! A smashing hit with some music that wants you to dance. Blob! A tune that rather wants you to cry. Bam! Get up, some feel good music (didn’t know I would react to some songs like that). Blob! Oh that one makes you think about … eh … something. Speaking of thinking, today I saw a girl that reminded me of someone that I used to know … some 20 years ago. I was shocked at first sight, don’t know why, though. Bam! I should remove the chicken from the oven …

… get some smoke from the oven into the entire flat. I might consider opening a window or two.

Here we are with the chicken. Now remove the beer can. My first thought was to grab the can with my bare hand and pull off the chicken with the other … I told you … smart – not!

A more sensitive approach finally brought the chicken from can to plate. Finally, ready for eating. We just manage to avert starvation.

You see my alibi on the top edge and the cheese and onion bread at the bottom. Now I was willing to make use of my hands and dig into that chicken …

Already at the slightest touch the meat comes off the bones. It’s so tender and juicy and … ouch … yes, still hot.

Either I must have slept away most of my brain in the past few weeks or I have an increased willingness to take unnecessary risks or I was simply too hungry to be careful.

Anyway, these days I have to make the most of bright moments. Then I especially enjoy to drive my car like a racing car in day to day driving and … I enjoy some good food. I reckon, I succeeded this weekend. Already the pizza yesterday was a killer one (oh, I like the sound of it) and now the chicken: relish. Have a closer look again.

If you think I ate that chicken alone, then … you are … eh … forget about it.

I’d rather go to the fridge and grab my previously prepared creme chantilly with grapes …

And this is all for today … eh … Game Over!!!

Paprika Beer and Beef Goulash

What are we doing today?

The same we do every day – we take over the world!!!

Really? Would it be worth it? Nah, it's better to be satisfied with what you have. It's more worth ging for something else ...

For today, I have selected this …

That would be some kind of beef goulash with paprika and beer or … hm … eh … well, let’s call it Paprika Beer and Beef Goulash.

Let’s do it then, if I still get it right …

Ingredients:
A knob of butter
500 g beef, cubed
1 large onion, chopped
3 cloves of garlic, chopped
1 red bell pepper, cut
1 red chilli, chopped
300 ml lager
500 ml beef stock
Salt, pepper, smoked pepper

Method:
So, what are we going to do first? I suppose it goes somewhat like this …

Melt the butter in a large pan at medium heat. Then seal of the beef in the pan. Once you have done that, briefly remove the beef from the pan. I’ll tell you, when it goes back.

Then chuck in the onion and let them go until translucent. Toss in the garlic, the bell pepper and the chilli.

What’s next? Yes … eh … hm, why not add the beef back to the pan and season with salt, pepper and smoked paprika.

Now we are almost there … well, it will need some time, but there are not many steps left. Therefore pour in the beer and the beef stock. Bring to the boil and let simmer for … until the beef is tender.

Yes, go for it. Right, it will still take a while, but, no worries.

Meanwhile you could think about what you want to have together with it. Maybe some lovely bread and an even lovelier salad. It’s just a suggestion.

Whatever the case … I think … I enjoyed it.

What else am I going to do with this post?

I have no idea ... although there would be tons of options, which on the other hand make thinks complicated again, but I think I could have something to eat. That always makes sense, doesn't it?

Paprika-, Bier- und Rindergulasch

Zutaten
In kleines Stück Butter
500 g Rindfleisch, gewürfelt
1 große Zwiebel, gehackt
3 Knoblauchzehen, gehackt
1 rote Paprikaschote, klein geschnitten
1 rote Chilli, gehackt
300 ml Bier
500 ml Rinderbrühe
Salz, Pfeffer und geräucherter Paprika

Zubereitung
So, was machen wir als erstes? Gut, ich denke, es läuft folgendermaßen …

Die Butter bei mittlerer Hitze in einer großen Pfanne zerlassen. Dann die Rindfleischstücke rein und von allen Seiten anbraten. Wenn das erledigt ist, das Fleisch kurz aus der Pfanne entfernen. Ich sag dann bescheid, wenn es wieder rein kann.

Nun die Zwiebel reinwerfen und sie glasig dünsten. Den Knoblauch, die geschnittene Paprika und die Chilli dazugeben.

Wie geht’s weiter? Ja … äh … nun, warum nicht das Fleisch zurück in die Pfanne geben und das ganze mit Salz, Pfeffer und Paprika würzen.

Jett sind wir schon fast fertig … nun, es wird zwar noch eine Weile dauern, aber es sind nicht mehr viele Arbeitsschritte übrig. Daher nun das Bier und die Rinderbrühe angießen, alles zum Kochen bringen und köcheln lassen … bis das Rindfleisch schön zart ist.

Dann irgendwann ist es Zeit zum Essen und man könnte es so servieren, wie auf den Bildern oben gezeigt … oder man hat noch eine andere tolle Idee.

Mahlzeit!

Fully Fed - Pulled Pork with Herb and Beer Cheese Buns

I know, there are quite a lot of things I haven't tried before. There is still a lot of food on my list to feed on ... eh to try, cook and eat. Sometimes I think, I should be cooking all day. Eh, well, for some thing you nearly have to do this literally, like for example pulled pork. An acquaintance talked about it, that he wanted to try it and then I saw something lovely on the net somewhere that encouraged me to try it, finally.
So I had a bit of a look on how to do it and then I had a go ...

Together with the pulled pork I wanted to have some Herb and Beer Cheesebuns.

Dark Secrets and a Rustic Meaty Medieval Beer Stew

Moors and dense and dark forests. That's the perfect backdrop for some myths and legends. Witches, werewolves, wraiths, giants, fairies and dwarfs - creatures that dwell in those mysterious tales ... just around the corner. That's what the local newspaper wrote about the region of Schaumburg, not the one in Cook County in Northeastern Illinois. Rather the Schaumburg in the Northern part of Germany, just slightly to the west from Hanover.
The first tale I like to relate to you is about the blood linden tree (Blutlinde). According to the legend it took place around 1400. An evil squire accused a young girl or practicing sorcery. The trial took place at the castle of Schaumburg.
The girl was presented to the judge and also has professed her innocence under torture. Now it was upon 'divine judgement' that guilt or innocence was to be perceived. The night before the judgement a storm was raging and the linden tree at the gate of the castle fell down.
The next morning the accused girl in haste plugged a branch from the fallen tree, pushed it into the soil and said: "As surely as this branch will sprout and grow, I am truly innocent." 
The young girl was taken to the water pools to be put to the water test for the 'divine judgement'. Would she float guilt was proven. On the other hand, if she would sink down, she would be innocent. As you see, no chance of winning.
The young girl sank and hastily they tried to pull her from the water, but to no avail. Life had gone out from her. An innocent girl had been murdered.
The branch of the linden tree, though, sprouted and grew into a giant tree. Up to today you can hear the whispering  of it's leaves and the swooshing of the branches.
Today you also have a good view from the castle on the valley below, especially when you dare to climb the high tower. These days there is also a restaurant there, where you can buy fruit wines.
But back to the past ... same place, some years later, this time the 12th century. Apart from the owner of the castle of Schaumburg there is said to have been yet another resident - a knight. The story goes that he was clad in black and raided passing traders. The people around the area called him 'the Black Knight'.
Finally back in the 21th century a local brewery took up the legend of the black knight and brewed a beer and named it after that knight calling it 'Schwarzer Ritter' (black knight).
Now it happened that I had a guest post here on my blog recently. It was about a Canadian Beer Cheese Soup. Of course I don't just let others write posts with recipes for me without testing them myself. So I had to get some beer and as a result came across the 'Schwarze Ritter' beer, a dark brew.
Then I thought by myself I want to cook something else with it, maybe something that could fit the time and the area as well. What came out of it was this Rustic Meaty Medieval Beer Stew.

Let's do this stew. No one gets hurt, I promise.

Ingredients:
500 g beef shin, cut in small chunks
2 fresh coarse pork sausages
1 tbs butter
5 slices of bacon
2 onions, cut into rings
500 g carrots, cut into round chunks
1 kg potatoes, cut into random chunks
1 large leek, cut into rings
1 l beef stock
1 bottle 'Schwarze Ritter' dark beer (330 ml)
A bunch of parsley (or even dried), chopped up
Salt and pepper to taste

Method:
You see, all natural ingredients, no additional artificial flavourings and preservatives. No fancy things, just basic ingredients. You can use any dark beer you can get your hand on.
Barbecue the beef and the sausages in your griddle pan unless you are in the mood to set up your barbecue outside. After all, here it's still to cold for that.
Once the meat has got sufficient colour and even some marks from the barbie you can put it aside on a wooden board or as you may see fit.
Get yourself a large pot ready and melt the butter. Place the slices of bacon at the bottom and let them work a little bit. I like to time things as I go. 
Now I give my attention to the onions and toss them together with the bacon. It might be necessary to reduce the heat a bit. We don't want to blacken anything here.
Time to work with the carrots, peeling them and cutting them into the aforementioned chunks. Well, this might be a good opportunity to train your knife skills. Maybe that's why I chose this amount of carrots. Into the pot with them. Spoon through with your favourite wooden spoon and devote your attention to the potatoes.
The peeling of the potatoes might feel a bit like a punishment. Maybe you can find someone else to do it for you. No? Ah, no worries, I managed alone as well. Off they go into the pot all the same. Spoon.
Now, what's left to peel or chop? Right, chop the leek in rings after you have thoroughly cleaned it. They will find their place in the pot.
While you are already at it, add the meat and the parsley as well.
Pour over the beef stock and the beer. Spoon through one final time before you bring the whole content of the pot to the boil. Then let it simmer with the lid on for about one hour or longer. The potatoes should be cooked through and soft, but still retain their shape.
You may want to let it simmer further on afterwards a bit longer while the lid is removed. It all depends on whether you like to have more or less liquid in your stew. 
If you want to use any leftovers later on in a pie or so, you can cook away some liquid away later. 
However, at this point it would be time to plate up your Rustic Meaty Medieval Beer Stew and eat it. 

Thou might desire a piece of rustic bread to go with it. Why not have it! 
Enjoy it folks and have a nice life! 
See thee!

...

Wait! 

Not so fast! 

Where are you going?

I decided it isn't over yet. Another quick one. 

About one year ago ... to be precise at February the 5th in a small place far far away from a lot of things ... to be more precise, in a small town (village? hamlet?) in the Northern part of Germany a young man (just assume for a while - for the sake of dramatisation - it's right to say so) set out on a journey (if you like to call it that way) to boldly do ... eh ... now I confused myself ... again.
It's always the same. Now I write on this blog for exactly one year and still have drop outs and I don't know what to say.
Try and fail, try again and fail a little better. Fine!
Cooking Around the World is now officially 1 year old!!!

What do you say?