tag:blogger.com,1999:blog-88224412024-03-07T06:10:26.029+01:00Smoke SignalsMy tale of going forth into the unknown. Follow my life and times as an expatriate living in Europe.Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-8822441.post-80755528490705268182016-02-25T12:28:00.000+01:002016-02-25T12:28:43.380+01:00Three Wheels and the TruthServus!<br />
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A bit of a departure from the endless sea of BBQ related posts - I got a new trike in September of last year.<br />
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Some of you may be thinking " A trike? Isn't that something for little kids and grandmas?!" I can assure you all that nothing could be farther from the truth.<br />
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The truth is that I'm getting older. I can't deal with the pain and discomfort that comes along with riding a standard-framed bicycle. My recovery time from activity has lengthened and my ability to deal with the soreness of the standard "wrist-ass" contact points is lessening. My weight does not help this in any way. So, I looked for a solution to the problem.<br />
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I have always been fascinated with the strangeness of the recumbent. There was always something that seemed to be calling me about these oddballs of the road, something that i can't readily explain. Maybe it had something to do with the fact that I was always an outsider because I was interested in bicycles instead of standard sports. This is a way to be even more nonconforming. The engineering that went into a recumbent was also fascinating. Here was a machine that was made to be *different*. I like different...<br />
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So, here I am, 42 and counting, looking at something that is a cross between a lawn chair and long BMX bike. And I love it.<br />
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I spent a lot of time in the Interwebs looking at all the offerings that are available in Europe - looked at various reports on comfort and reliability, researched manufacturing and construction - specifically weight limits and durability. At the end, I came up with <a href="http://www.hpvelotechnik.com/">HP Velotechnik </a>as the choice for me. <br />
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HP Velotechnik is a small company located in central Germany that specializes in making recumbent cycles, specifically trikes. They have a broad palette of recumbents for all types of riding - I was looking for something that was not so "sporty" and more along the line of "trekking". I came up with the <a href="http://www.hpvelotechnik.com/produkte/scorpion_plus20/index_e.html">Scorpion Plus 20"</a>.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/204535E6-684F-4302-8C41-7D6ADE6AD3C2_zps99kqa6ev.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/204535E6-684F-4302-8C41-7D6ADE6AD3C2_zps99kqa6ev.jpg" border="0" alt=" photo 204535E6-684F-4302-8C41-7D6ADE6AD3C2_zps99kqa6ev.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/281CBC26-3480-4358-90B4-0C990E972607_zpsi634nmgg.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/281CBC26-3480-4358-90B4-0C990E972607_zpsi634nmgg.jpg" border="0" alt=" photo 281CBC26-3480-4358-90B4-0C990E972607_zpsi634nmgg.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/76129F51-BF67-4C09-A137-8779ED82B057_zpsc2bhuipj.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/76129F51-BF67-4C09-A137-8779ED82B057_zpsc2bhuipj.jpg" border="0" alt=" photo 76129F51-BF67-4C09-A137-8779ED82B057_zpsc2bhuipj.jpg"/></a><br />
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Isn't it a work of art?<br />
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Some technical details:<br />
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Seat width Ergomesh / Ergomesh XL - 38 / 43 cm<br />
Seat angle - 46–54°<br />
Bottom bracket height - 37–43 cm<br />
Suspension travel - 6 cm front / 8 cm rear<br />
Ground clearance - 15,5 cm<br />
Wheel size - 20" (ISO 406)<br />
Max. tire width - 5 cm / 2"<br />
Wheel base - 110 cm<br />
Track width - 86 cm<br />
Width - 91 cm<br />
Length - 168–200 cm<br />
Turning circle - 4,75 m diameter<br />
Weight - 18,8 kg<br />
Folding system - HP Dual Flat Fold D.F.F.<br />
Size folded - 81 × 91 × 83 cm<br />
Max load - max. 150 kg<br />
Frame - heat treated Aluminum (7005-T6u)<br />
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Good information to know....<br />
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Basically, all these elements come together to make a trike that is both comfortable and built to travel long distances. I specifically had it powder-coated in RAL 1018 Zinc Yellow. Yes, I actually paid money to have it that color. I like how the yellow pops - make it easier to see me on the road.<br />
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Some of the interesting features of this machine are:<br />
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- It folds. In half. Which is great when you want to transport the thing around without directly riding it. It doesn't pack too small but 81 × 91 × 83 cm is a much smaller package.<br />
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- There is no "critical speed" which means you can stop riding and won't fall over. Helpful on those hills...<br />
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- The seat position on the Scorpion Plus is raised up 10 cm higher than normal. I sit at about the same height as I would in a car.<br />
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The best part about the trike is the feeling you get while riding it. I no longer have to look down at the street and pay attention to where my wheels are tracking. I can look around me, taking in the scenery and enjoying nature. The position of the mesh seat is like a lawn chair and is very comfortable, leaving me to concentrate more on the ride and less on my contact points.<br />
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Overall, the trike is slower but you get used to this. It's all about the ride and not about getting there as fast as you can. If you want to do that, drive a car.<br />
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Sure, I may look foolish to you but I really don't care. This has taken my cycling to a different level, one in which my comfort, enjoyment, and safety are at the top of the list and no longer relegated to a secondary function of riding. I invite all of you to explore this alternative to a standard bicycle, even if only to experience the difference.<br />
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I bid you Peace,<br />
<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com3tag:blogger.com,1999:blog-8822441.post-85312130945160888492016-02-09T09:43:00.000+01:002016-02-09T09:43:43.845+01:00BEEF!Servus!<br />
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Sometimes, you just need to have a good hunk of beef to make things right.<br />
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That's what Anna and I did on Sunday - Picanha on the rotisserie!<br />
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Some of you may be asking "What is <a href="https://en.wikipedia.org/wiki/Picanha">Picanha</a>?"<br />
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According to Uncle Wiki: "...a cut of beef popular in Brazil. In the U.S. it is little known, but referred to as the <b>rump cover</b>, <b>rump cap</b> or <b>coulotte</b>. North American butchers generally divide it into other cuts like the rump, the round and the loin. In some places in the US it is called top sirloin cap."<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/160815F8-10DB-4808-ADA2-7C6CC59C94D0_zpsfuimyzst.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/160815F8-10DB-4808-ADA2-7C6CC59C94D0_zpsfuimyzst.jpg" border="0" alt=" photo 160815F8-10DB-4808-ADA2-7C6CC59C94D0_zpsfuimyzst.jpg"/></a><br />
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What you are seeing is 2.5 kilos of prime U.S. sirloin with the fat cap removed. I would have preferred that it was on but the cut came with it already removed. :(<br />
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We then proceeded to spear the cuts we made onto the rotisserie spit. You can see, we tried to bend them so that the fatty side would be out towards the fire: since there was no fat cap, we were unsuccessful..<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/2A6610F7-8206-4B86-BC09-50CE5450F947_zpsljjvvgp5.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/2A6610F7-8206-4B86-BC09-50CE5450F947_zpsljjvvgp5.jpg" border="0" alt=" photo 2A6610F7-8206-4B86-BC09-50CE5450F947_zpsljjvvgp5.jpg"/></a><br />
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No matter!! I will not accept defeat - lets put the meat on the fire!!!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/24448A5A-CE95-43AF-91FE-48DE614CFA16_zpsja6sgic7.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/24448A5A-CE95-43AF-91FE-48DE614CFA16_zpsja6sgic7.jpg" border="0" alt=" photo 24448A5A-CE95-43AF-91FE-48DE614CFA16_zpsja6sgic7.jpg"/></a><br />
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The meat was allowed to rotate over a hot, indirect fire with the lid closed for about 10-15 minutes until the outside began to brown and caramelize. More on that later...<br />
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Since you cannot live on meat alone (not that I wouldn't be willing to give it a try!) we decided to go with a potato salad as our side dish. I really like this variant on the classic - here's the recipe:<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/3D4909CF-50A3-4716-B3F6-EA6B3EDCD976_zpspecioodo.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/3D4909CF-50A3-4716-B3F6-EA6B3EDCD976_zpspecioodo.jpg" border="0" alt=" photo 3D4909CF-50A3-4716-B3F6-EA6B3EDCD976_zpspecioodo.jpg"/></a><br />
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A Variant on Papa's Potato Salad<br />
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1kg of potatoes - the kind that stay firm while cooking<br />
3 hard-boiled eggs<br />
15 cornichons, diced (You can use kosher dills but it will taste different)<br />
15ml of the juice from the cornichons (more or less...)<br />
500g jar of Mayo (not Miracle Whip or other strange stuff)<br />
10 pieces of crispy bacon<br />
300g can of sweet corn<br />
200g jar of sliced mushrooms<br />
100g sliced jalapenos (Optional)<br />
Salt and pepper<br />
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Boil your potatoes until tender. Peel and cut into cubes. Peel your eggs and cut them small. Same with the cornichons (well, don't peel them...) Crumble up our bacon, (you can add more bacon - in fact, I recommend it!) put this all into a large bowl and add all of the remaining ingredients. Mix well and add salt and pepper to taste. Cover and chill in the fridge until cold. <br />
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Back to the meat!<br />
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Now, the way that this works is that you let the meat turn for 15 minutes and then you take the spit off the grill and start shaving down the meat into thin strips. The remaining meat should still be pretty underdone and you subsequently put that back on the grill for a bout 10 minutes - wash, rinse, repeat... <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/9503CF5C-43AD-4B7E-A490-6EC7DFB2B6F3_zpsrcxae74c.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/9503CF5C-43AD-4B7E-A490-6EC7DFB2B6F3_zpsrcxae74c.jpg" border="0" alt=" photo 9503CF5C-43AD-4B7E-A490-6EC7DFB2B6F3_zpsrcxae74c.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/D7FD84BE-6F2B-406E-8DC5-85D4375AC08C_zpsdowqiwoy.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D7FD84BE-6F2B-406E-8DC5-85D4375AC08C_zpsdowqiwoy.jpg" border="0" alt=" photo D7FD84BE-6F2B-406E-8DC5-85D4375AC08C_zpsdowqiwoy.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/D7892ABF-623F-4F4E-B7B9-7216E8223F81_zpsgpykuh5w.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D7892ABF-623F-4F4E-B7B9-7216E8223F81_zpsgpykuh5w.jpg" border="0" alt=" photo D7892ABF-623F-4F4E-B7B9-7216E8223F81_zpsgpykuh5w.jpg"/></a><br />
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Ideally, this is a great summer treat - best suited to sitting on the patio with friends, drinking heavily and eating lots of beef until the sun goes down and everyone has a great time. Unfortunately, the weather is not like that in early February in Germany - we ate inside an had to regularly go outside to cut meat.<br />
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Honestly, this a great way to grill beef without worrying too much about doneness and it looks spectacular! I suggest you try it!<br />
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Go make some smoke,<br />
JakeRattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-36692540406838456092015-09-24T12:45:00.000+02:002015-09-24T12:56:55.148+02:00Pulled Pork Insanity!!!Servus!<br />
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This last weekend, Anna and I decided that we needed to do pulled pork on the Primo. It was time, as we've had the thing for months now and it is touted to be the "long job machine".<br />
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Let me tell you - it is! <br />
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Honestly, it doesn't get any lazier than using the Primo - light the coals, set the grill temp, slap on the meat, and walk away. That thing ran constantly between 100 and 120' C for almost 24 hours! Never once did I have to relight the coals - in fact, Anna and I <i>went to sleep</i> and when we woke up the next morning, all I had to do was open the vents a bit and everything was running fine. <br />
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I can warmly recommend that if you have the means, get one. You will not regret your decision.<br />
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So, on with the show!<br />
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We picked up two 5 kg pork shoulders from Metro. Only problem with that is that they are always bone-out. This means that the hunk of meat looks like it exploded from the inside and you have to tie the things together with butcher's string. Honestly, this is not a problem as the meat reacts exactly the same and a bone-in shoulder. I personally like shoulder much better as it is better marbled and has a finer texture. Boston butt can also be used but I find it to be an inferior cut. <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/B8A8A7F1-345E-49D3-BBE7-3D82A2F72708_zpsdchrzvy8.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/B8A8A7F1-345E-49D3-BBE7-3D82A2F72708_zpsdchrzvy8.jpg" border="0" alt=" photo B8A8A7F1-345E-49D3-BBE7-3D82A2F72708_zpsdchrzvy8.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/29062F00-B5B7-404E-B456-F3650FB52EBE_zpsetlpzkqu.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/29062F00-B5B7-404E-B456-F3650FB52EBE_zpsetlpzkqu.jpg" border="0" alt=" photo 29062F00-B5B7-404E-B456-F3650FB52EBE_zpsetlpzkqu.jpg"/></a><br />
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We tied up our two shoulders and sprinkled them liberally with <a href="http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_rub.php">Raichlen's Basic Barbecue Rub</a> (my favorite). Wrapped them in plastic wrap for about two hours and let them soak in the spices. Meanwhile Anna prepped the grill...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/84934B8C-3C69-4CE5-8AEE-8F8FC7C10241_zpsp8zmrdct.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/84934B8C-3C69-4CE5-8AEE-8F8FC7C10241_zpsp8zmrdct.jpg" border="0" alt=" photo 84934B8C-3C69-4CE5-8AEE-8F8FC7C10241_zpsp8zmrdct.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/021C39E0-2AE7-4246-A445-C222B95AA1D8_zps29dfwvia.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/021C39E0-2AE7-4246-A445-C222B95AA1D8_zps29dfwvia.jpg" border="0" alt=" photo 021C39E0-2AE7-4246-A445-C222B95AA1D8_zps29dfwvia.jpg"/></a><br />
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Once the right temperature was achieved, we put the meat on the grill and stuck in the thermometers.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/134572A1-2775-4DC2-9CF4-A56EC5D5DD38_zps452coboj.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/134572A1-2775-4DC2-9CF4-A56EC5D5DD38_zps452coboj.jpg" border="0" alt=" photo 134572A1-2775-4DC2-9CF4-A56EC5D5DD38_zps452coboj.jpg"/></a><br />
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For those of you who are new to this, a thermometer is easily the most important piece of equipment that you can have. I have the Maverick ET-732 Wireless Barbecue Thermometer which has a remote that shows you the internal and grill temps wherever you happen to be in the house. Really convenient, especially late at night when you wake up and want to check the grill - all you have to do is look at the remote and you know instantly. <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/4B743595-5507-4542-9690-D7BBBA6958D8_zpslfucbwbu.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/4B743595-5507-4542-9690-D7BBBA6958D8_zpslfucbwbu.jpg" border="0" alt=" photo 4B743595-5507-4542-9690-D7BBBA6958D8_zpslfucbwbu.jpg"/></a><br />
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Now, your usual Pulled Pork takes about 18 hours, including the plateau phase (where the temp is stable for hours). For reasons that I cannot explain, these were on for nearly 20 hours and we never achieved the final temperature of 95'C. We hit 87, which was all she wrote. Since our guests were starving, we decided to pull one anyway.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5473B420-8AC0-48D3-9A05-DBCA5AC7838C_zps2olwapxs.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5473B420-8AC0-48D3-9A05-DBCA5AC7838C_zps2olwapxs.jpg" border="0" alt=" photo 5473B420-8AC0-48D3-9A05-DBCA5AC7838C_zps2olwapxs.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/6C7D4F13-AB5C-4A55-8ADB-43FF41A2120C_zpsltfd8qjp.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/6C7D4F13-AB5C-4A55-8ADB-43FF41A2120C_zpsltfd8qjp.jpg" border="0" alt=" photo 6C7D4F13-AB5C-4A55-8ADB-43FF41A2120C_zpsltfd8qjp.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/7692C86F-6562-4358-9C8E-910D5E66FA7A_zpsasmhbpb8.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/7692C86F-6562-4358-9C8E-910D5E66FA7A_zpsasmhbpb8.jpg" border="0" alt=" photo 7692C86F-6562-4358-9C8E-910D5E66FA7A_zpsasmhbpb8.jpg"/></a><br />
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Now, we had to go classic - we served our favorite cole slaw as found in the Jamison's <a href="http://www.amazon.de/Smoke-Spice-Cooking-Real-Barbecue/dp/155832836X/ref=sr_1_1?ie=UTF8&qid=1443085888&sr=8-1&keywords=smoke+and+spice">"Smoke and Spice"</a> The recipe is as follows:<br />
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100 ml milk<br />
100 ml cream<br />
100 ml cider vinegar<br />
1/2 cup sugar<br />
2 tbs mayonnaise<br />
2 garlic cloves, minced<br />
1 tsp salt <br />
2 tbs fresh ground pepper<br />
1 medium head cabbage, grated<br />
2 to 3 carrots, grated<br />
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In a lidded jar, shake together the milk, cream, sugar, vinegar, mayonnaise, garlic, salt, and pepper until well blended. Place the cabbage and carrots in a large bowl, pour the dressing over the vegetables, and toss together. Chill the slaw for at least 1 hour. It keeps well for several days.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1D032B61-C8CD-4760-B91A-FCB01EBB53CF_zps17sphlfe.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1D032B61-C8CD-4760-B91A-FCB01EBB53CF_zps17sphlfe.jpg" border="0" alt=" photo 1D032B61-C8CD-4760-B91A-FCB01EBB53CF_zps17sphlfe.jpg"/></a><br />
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I also made a Lexington-style Piedmont sauce as told by the Baron of Barbecue, Paul Kirk. I find his book <a href="http://www.amazon.de/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X/ref=sr_1_1?ie=UTF8&qid=1443086488&sr=8-1&keywords=Paul+Kirk%27s+Championship+Barbecue+Sauces">"Championship Barbecue Sauces"</a> a real asset and I encourage any would-be backyard barbecuer to get it. Here's the recipe for the sauce:<br />
<br />
1.5 cups cider vinegar<br />
1 cup tomato ketchup<br />
1/4 cup of sugar<br />
1 tsp salt<br />
1/2 tsp red chili flakes<br />
1/2 tsp cayenne<br />
<br />
Put everything in a non-reactive pot and stir well. Over medium heat, bring slowly to a boil and then simmer for about 30 minutes. Don't breathe in any of the fumes as the vinegar tends to send you into coughing fits. Let cool and bottle...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/E77D2B52-3E47-46CB-BE27-702CFFD759E6_zpsmsekmvqh.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/E77D2B52-3E47-46CB-BE27-702CFFD759E6_zpsmsekmvqh.jpg" border="0" alt=" photo E77D2B52-3E47-46CB-BE27-702CFFD759E6_zpsmsekmvqh.jpg"/></a><br />
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It was one of the juiciest and most tender pulled porks I have ever eaten...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/F57C6C30-0AD1-4F66-9E31-272919AEB276_zpsuqdzyvwb.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/F57C6C30-0AD1-4F66-9E31-272919AEB276_zpsuqdzyvwb.jpg" border="0" alt=" photo F57C6C30-0AD1-4F66-9E31-272919AEB276_zpsuqdzyvwb.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/4C4C2755-305E-4E55-84D7-8A3696EB5F58_zpsyab4wdue.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/4C4C2755-305E-4E55-84D7-8A3696EB5F58_zpsyab4wdue.jpg" border="0" alt=" photo 4C4C2755-305E-4E55-84D7-8A3696EB5F58_zpsyab4wdue.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/090FE73A-0A0B-4B5C-9F6F-6CB90440033A_zpszayabrvl.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/090FE73A-0A0B-4B5C-9F6F-6CB90440033A_zpszayabrvl.jpg" border="0" alt=" photo 090FE73A-0A0B-4B5C-9F6F-6CB90440033A_zpszayabrvl.jpg"/></a><br />
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Go make some Smoke!<br />
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I bid you Peace,<br />
Jake<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com1tag:blogger.com,1999:blog-8822441.post-84424948994055997292015-06-23T12:37:00.000+02:002015-06-23T12:37:23.350+02:00Be it ever so Humble...There's nothing like a good Burger!Servus!<br />
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Some of you may be thinking that a burger post is something that doesn't quite meet the high-standard of food that normally appears on this blog. Let me assure you that a burger made by hand and grilled to perfection is a thing of beauty, to be revered!<br />
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How do I make burgers? Well, there are a few tricks that I use to assure greatness every time:<br />
<br />
Use the right meat - cut the fat, kill the burger<br />
Use the patty press for consistent results<br />
Direct, then indirect - keeps 'em hot and juicy<br />
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The first rule - use the right meat. So many times I hear of people buying the leanest ground beef that they can to make burgers and then wonder why the burnt, dry pucks that come off the grill aren't getting very much love. And they shouldn't - if you use the right meat. Try to get the fattiest ground beef that you can buy - 30% fat by weight is optimal. I find that the ground beef you get from the local ALDI comes very close and is of good quality. I also do not salt and pepper my beef as I feel it leaches the moisture out of the patties during cooking and the pepper just burns. Season your meat AFTER you cook.<br />
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Next - use the patty press. Now, some of you may be balking at the idea of making a burger patty in a machine but I can assure you that this way you get the best use of your ground beef and have a consistent weight and size to your patty. <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5B60FC2F-9486-48C8-88E5-844580185BE0_zpscrxkqgiq.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5B60FC2F-9486-48C8-88E5-844580185BE0_zpscrxkqgiq.jpg" border="0" alt=" photo 5B60FC2F-9486-48C8-88E5-844580185BE0_zpscrxkqgiq.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/CBCD44A2-5FF7-4359-9F66-A9C03094CA0D_zpsrnjitxph.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/CBCD44A2-5FF7-4359-9F66-A9C03094CA0D_zpsrnjitxph.jpg" border="0" alt=" photo CBCD44A2-5FF7-4359-9F66-A9C03094CA0D_zpsrnjitxph.jpg"/></a><br />
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I got this little gem as a Christmas gift from my folks - I thought I would never use it but now I find that it is a irreplaceable tool when it comes to burger-time at the Rattlesnake Grill. There are countless versions; the one that I use allows me to set the size/weight of each patty. find the one that works best for you and go for it!<br />
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Finally, grill direct and then indirect. What this means is that you should first put the meat directly over the coals, which should be very hot. Let each patty sear on both sides until you have good grill marks - about 2 to 3 minutes a side. Once this has been achieved, set the burgers to the side and then close the grill lid for 7 to 10 minutes. This allows the burgers to continue cooking without burning and does not cause them to get dry. While you are waiting, have a beer...<br />
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I feel that if you follow these steps, you will achieve the best results possible and people will sing songs of your grill prowess and tell everyone they know about how great it was. I believe it in my heart!<br />
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Having followed all the aforementioned steps, I began grilling my burgers.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/D3B35A0C-2F6A-4A80-8C4B-ADD6CA5C38B8_zpsvncjkk1c.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D3B35A0C-2F6A-4A80-8C4B-ADD6CA5C38B8_zpsvncjkk1c.jpg" border="0" alt=" photo D3B35A0C-2F6A-4A80-8C4B-ADD6CA5C38B8_zpsvncjkk1c.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/FEF2DE2C-9B77-4061-BA6A-E9550F74CE3C_zps8tl8ndu6.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/FEF2DE2C-9B77-4061-BA6A-E9550F74CE3C_zps8tl8ndu6.jpg" border="0" alt=" photo FEF2DE2C-9B77-4061-BA6A-E9550F74CE3C_zps8tl8ndu6.jpg"/></a><br />
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We weren't the only ones who couldn't wait for the food to be done - Una was in the kitchen. <br />
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"Are you making hamburgers? I really like hamburgers."<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/9E6A579E-F21C-4346-8435-FCCCB0577E8F_zpsneofdxut.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/9E6A579E-F21C-4346-8435-FCCCB0577E8F_zpsneofdxut.jpg" border="0" alt=" photo 9E6A579E-F21C-4346-8435-FCCCB0577E8F_zpsneofdxut.jpg"/></a><br />
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You will give me all the hamburgers...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/EA85A4DF-C479-49AE-B5E7-71383EA0BC27_zpssz3xws5r.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/EA85A4DF-C479-49AE-B5E7-71383EA0BC27_zpssz3xws5r.jpg" border="0" alt=" photo EA85A4DF-C479-49AE-B5E7-71383EA0BC27_zpssz3xws5r.jpg"/></a><br />
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Look into my eyes, human, and give us the meat!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/C8EA810C-3A69-4AE3-A060-669BD516A8C3_zpsmryfrcut.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/C8EA810C-3A69-4AE3-A060-669BD516A8C3_zpsmryfrcut.jpg" border="0" alt=" photo C8EA810C-3A69-4AE3-A060-669BD516A8C3_zpsmryfrcut.jpg"/></a><br />
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Fortunately for all, I was able to resist the Jedi mind tricks from the various animals.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/AD8176CE-4A47-4610-B772-C1DF56244BC8_zpsowhcqoqw.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/AD8176CE-4A47-4610-B772-C1DF56244BC8_zpsowhcqoqw.jpg" border="0" alt=" photo AD8176CE-4A47-4610-B772-C1DF56244BC8_zpsowhcqoqw.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/8271CEC4-3506-4521-BC40-9DB5E63EDC5F_zpswvwccpj2.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/8271CEC4-3506-4521-BC40-9DB5E63EDC5F_zpswvwccpj2.jpg" border="0" alt=" photo 8271CEC4-3506-4521-BC40-9DB5E63EDC5F_zpswvwccpj2.jpg"/></a><br />
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Gotta have homemade fries!!! Burger without fries is like a day without sunshine!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/077DDFF6-FB1B-4A9F-888A-56AAD6CC74A2_zpspvs3qwee.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/077DDFF6-FB1B-4A9F-888A-56AAD6CC74A2_zpspvs3qwee.jpg" border="0" alt=" photo 077DDFF6-FB1B-4A9F-888A-56AAD6CC74A2_zpspvs3qwee.jpg"/></a><br />
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Before I started to make burgers - I made Chipotle Garlic Mayonnaise.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/D8E6E179-70AE-4D9D-80B4-EA556B80C1BC_zpsdcjmx0vf.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D8E6E179-70AE-4D9D-80B4-EA556B80C1BC_zpsdcjmx0vf.jpg" border="0" alt=" photo D8E6E179-70AE-4D9D-80B4-EA556B80C1BC_zpsdcjmx0vf.jpg"/></a><br />
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I know - not the most spectacular photo but I can assure you that you want to make this magical condiment!<br />
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Ingredients:<br />
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2 roasted heads of garlic<br />
1 Tbs Cumin<br />
1 Tbs Chipotle powder<br />
1 Tbs Jalapeno powder<br />
500 ml Mayonnaise<br />
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Instructions:<br />
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To roast garlic, you need to do the following - Set your oven to 180' C. Cut off the top 2 cm of each head of garlic. Drizzle olive oil on the top of each head of garlic and then wrap tightly in aluminum foil. Place in your now-hot oven and let the scent of roasting garlic fill your kitchen, making it a magical place to be for the next hour. Once complete, allow about 15 minutes to cool - trust me on this, the burns you get from hot garlic sticking to your fingers are impressive. Once cool, take the head of garlic and squeeze it into a bowl, like squeezing the toothpaste out of a tube. Add the remaining ingredients and mix very thoroughly - I use my kitchen wand to make sure that the garlic is very small and well-distributed.<br />
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Once finished, place into a jar or bowl or squeeze bottle and refrigerate. This is one of those things that gets better with time so I suggest making it the night before.<br />
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Side note: for those of you in Germany who may be wondering where to get some of these ingredients, I suggest <a href="https://www.chili-shop24.de/gewuerze-mit-chili/chilipulver/">Chili Food</a> in the 'Net for getting good quality for a fair price. <br />
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All that was left to do was enjoy...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/B621C103-C81D-4E6E-BADF-5C126A95A2B5_zpsjzsirftf.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/B621C103-C81D-4E6E-BADF-5C126A95A2B5_zpsjzsirftf.jpg" border="0" alt=" photo B621C103-C81D-4E6E-BADF-5C126A95A2B5_zpsjzsirftf.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/2504B587-E0C1-42E5-BD55-6FA85901F4DD_zpslldsar2z.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/2504B587-E0C1-42E5-BD55-6FA85901F4DD_zpslldsar2z.jpg" border="0" alt=" photo 2504B587-E0C1-42E5-BD55-6FA85901F4DD_zpslldsar2z.jpg"/></a><br />
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Go make some smoke!!<br />
<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-40265350875437336832015-04-28T11:03:00.000+02:002015-04-28T11:14:17.342+02:00Cast Iron Madness!!!Servus,<br />
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Since Anna had her birthday, it was time to drag out my Dutch Ovens to create some really tasty and special party food. <br />
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For those of you who don't know, a Dutch Oven is a cast iron pot that comes with a lid, a bail, and three legs so you can set it in a fire or set coals underneath it. There is a long history behind the Dutch Oven that is pretty interesting if you are into such information - I will simply say to make a search in the 'Net to find out more. I will spare you the details of care and feeding of cast iron here and get to the food.<br />
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For the birthday party, we decided that we would make "Pfundstopf" which is a type of stew that has a pound (roughly 500 grams) of each ingredient and my world famous Gratin potatoes. <br />
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The stew went as follows: I used a 12" diameter DO and began with 500 grams of diced <a href="http://en.wikipedia.org/wiki/Kassler">Kassler </a>(A type of smoked, boneless pork chop here in Germany)<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/ED0DE9CE-3FF5-49C8-A25E-6E917ED677BE_zpsotpqwevc.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/ED0DE9CE-3FF5-49C8-A25E-6E917ED677BE_zpsotpqwevc.jpg" border="0" alt=" photo ED0DE9CE-3FF5-49C8-A25E-6E917ED677BE_zpsotpqwevc.jpg"/></a><br />
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I then took 500 grams of pork and beef goulash meat and seasoned it with salt, pepper, and garlic powder.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/33B15738-46D1-4341-9C40-EEDDBDF6D919_zpshyzqtzcw.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/33B15738-46D1-4341-9C40-EEDDBDF6D919_zpshyzqtzcw.jpg" border="0" alt=" photo 33B15738-46D1-4341-9C40-EEDDBDF6D919_zpshyzqtzcw.jpg"/></a><br />
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Ahh, my ever-present assistant, Tara, is offended that I have seasoned all that lovely raw meat and haven't given her any...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/CED12963-FB99-44C4-8AD6-7AA8DC9CD9EE_zps2xa8xglk.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/CED12963-FB99-44C4-8AD6-7AA8DC9CD9EE_zps2xa8xglk.jpg" border="0" alt=" photo CED12963-FB99-44C4-8AD6-7AA8DC9CD9EE_zps2xa8xglk.jpg"/></a><br />
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Next came two diced paprika (red and yellow)<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/2182802B-BAAF-46BD-8635-C7339108BDED_zps5si2rcww.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/2182802B-BAAF-46BD-8635-C7339108BDED_zps5si2rcww.jpg" border="0" alt=" photo 2182802B-BAAF-46BD-8635-C7339108BDED_zps5si2rcww.jpg"/></a><br />
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Then a large diced onion...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/70A43F6F-FC56-4404-AEEF-B2F937998D1D_zps0mzsab2u.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/70A43F6F-FC56-4404-AEEF-B2F937998D1D_zps0mzsab2u.jpg" border="0" alt=" photo 70A43F6F-FC56-4404-AEEF-B2F937998D1D_zps0mzsab2u.jpg"/></a><br />
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I added a jar of <a href="http://en.wikipedia.org/wiki/Lecs%C3%B3">Letscho</a> to give it a bit of regional flavor.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/D8EFAF0C-7D2D-46BC-BBFC-04556C8EB0AA_zpstqxuux94.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D8EFAF0C-7D2D-46BC-BBFC-04556C8EB0AA_zpstqxuux94.jpg" border="0" alt=" photo D8EFAF0C-7D2D-46BC-BBFC-04556C8EB0AA_zpstqxuux94.jpg"/></a><br />
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I then added 750 grams of chopped tomatoes.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/46869C36-C9DB-4179-A264-93074171C3A0_zps6k5hmry4.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/46869C36-C9DB-4179-A264-93074171C3A0_zps6k5hmry4.jpg" border="0" alt=" photo 46869C36-C9DB-4179-A264-93074171C3A0_zps6k5hmry4.jpg"/></a><br />
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400 grams of cream... <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/743B9B33-EDA2-418C-8003-3113A28B02F7_zpsonbl3yfd.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/743B9B33-EDA2-418C-8003-3113A28B02F7_zpsonbl3yfd.jpg" border="0" alt=" photo 743B9B33-EDA2-418C-8003-3113A28B02F7_zpsonbl3yfd.jpg"/></a><br />
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Finally I added little meatballs that were mixed with Raichlen's Basic Barbecue Rub<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/DE9B1194-6413-4D11-B6A3-774F6FD6A85F_zpso42eirwx.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/DE9B1194-6413-4D11-B6A3-774F6FD6A85F_zpso42eirwx.jpg" border="0" alt=" photo DE9B1194-6413-4D11-B6A3-774F6FD6A85F_zpso42eirwx.jpg"/></a><br />
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Finished!!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/18F2F189-F395-4143-A36A-C440B7371D6F_zpshiiyeqv2.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/18F2F189-F395-4143-A36A-C440B7371D6F_zpshiiyeqv2.jpg" border="0" alt=" photo 18F2F189-F395-4143-A36A-C440B7371D6F_zpshiiyeqv2.jpg"/></a><br />
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Now to start on the Gratin. I use a recipe from <a href="http://www.myBBQ.net">myBBQ.net</a> and adjust to fit my tastes. This time, I found that I was a few onions short of what the recipe required so I used leek, which gave a wonderful aroma to a really good dish.<br />
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Cook and peel your potatoes in advance. Once that is complete, I use an egg cutter to slice the potatoes quickly and evenly. Fry up some bacon bits and onion together and layer this in on top of a layer of potatoes.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/50AD4C7B-11DB-4273-9713-0E4317B07272_zpsyh6ov3tq.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/50AD4C7B-11DB-4273-9713-0E4317B07272_zpsyh6ov3tq.jpg" border="0" alt=" photo 50AD4C7B-11DB-4273-9713-0E4317B07272_zpsyh6ov3tq.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/71643728-DA8A-4EDB-95A7-42002D2DB1A5_zpsvjfpdmmm.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/71643728-DA8A-4EDB-95A7-42002D2DB1A5_zpsvjfpdmmm.jpg" border="0" alt=" photo 71643728-DA8A-4EDB-95A7-42002D2DB1A5_zpsvjfpdmmm.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/D77FA945-CC56-4027-AE87-0FE234F9B51A_zpsq28918dz.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D77FA945-CC56-4027-AE87-0FE234F9B51A_zpsq28918dz.jpg" border="0" alt=" photo D77FA945-CC56-4027-AE87-0FE234F9B51A_zpsq28918dz.jpg"/></a><br />
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After you are finished, pour a mixture of milk, cream, and schmelzkäse (I don't know what this stuff is in English) and then top with the grated cheese of your choosing - we use Edamer and Gouda.<br />
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So! Since everything was ready, I fired up my briquettes, put the appropriate number on top and underneath, stacked the DOs and let everything cook for about an hour and a half.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/C0073FF5-B8DB-4582-93D5-F816B44BC3CA_zpsgjl3maaj.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/C0073FF5-B8DB-4582-93D5-F816B44BC3CA_zpsgjl3maaj.jpg" border="0" alt=" photo C0073FF5-B8DB-4582-93D5-F816B44BC3CA_zpsgjl3maaj.jpg"/></a><br />
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And finally everything was ready! <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1F1DD3ED-8434-46A6-AF17-276D891AA2E8_zpsgll1wzj8.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1F1DD3ED-8434-46A6-AF17-276D891AA2E8_zpsgll1wzj8.jpg" border="0" alt=" photo 1F1DD3ED-8434-46A6-AF17-276D891AA2E8_zpsgll1wzj8.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/29822E65-ED79-461B-8CA8-B50C87C1FABD_zps5d59amfj.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/29822E65-ED79-461B-8CA8-B50C87C1FABD_zps5d59amfj.jpg" border="0" alt=" photo 29822E65-ED79-461B-8CA8-B50C87C1FABD_zps5d59amfj.jpg"/></a><br />
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The meatballs got a bit dark but this simply added to the flavor. The party guests loved it - in the end, there was nothing left. Like it should be...<br />
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EDIT: I forgot to report on how the first Pfundstopf went. For my taste, something was missing, perhaps garlic. Also we felt that there should be more onion and forget about the Letscho, as it got lost in the rest of the sauce. I will have to play with the recipe next time.<br />
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Recipes on request, as usual. Go make some Smoke!<br />
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I bid you Peace,<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-70150986131930831002015-04-17T10:04:00.000+02:002015-04-17T10:04:03.042+02:00I was on Vacation...Servus!<br />
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That's right, I took time off of work to refresh my mind and relax. I'm sure all of you noticed that I was gone...<br />
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When I have time to myself, I like to go to Heidelberg and spend time on the Hauptstrasse in my favorite café, drinking cappuccino and smoking my pipes.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/0B6B9695-680A-4306-8EE0-D76154452F57_zpsbfi2bn8f.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/0B6B9695-680A-4306-8EE0-D76154452F57_zpsbfi2bn8f.jpg" border="0" alt=" photo 0B6B9695-680A-4306-8EE0-D76154452F57_zpsbfi2bn8f.jpg"/></a><br />
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That's my spot, the table on the left. Close to the door so I can hold it open for people.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/EDFA9088-924B-4A57-8101-0FCBBD1B4E87_zpsimdoavpj.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/EDFA9088-924B-4A57-8101-0FCBBD1B4E87_zpsimdoavpj.jpg" border="0" alt=" photo EDFA9088-924B-4A57-8101-0FCBBD1B4E87_zpsimdoavpj.jpg"/></a><br />
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The coffee is the best in all Heidelberg. Well, that's at least my opinion. I do know that the Italians who live there all go there for their espresso, so I take that as a good sign.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/0145CFFA-9481-4A66-885E-BCA7C6048899_zpsdsssfuvx.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/0145CFFA-9481-4A66-885E-BCA7C6048899_zpsdsssfuvx.jpg" border="0" alt=" photo 0145CFFA-9481-4A66-885E-BCA7C6048899_zpsdsssfuvx.jpg"/></a><br />
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The view from my chair...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/CB5B4DF5-4769-452D-8F4A-E06233063480_zps25vxwuhg.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/CB5B4DF5-4769-452D-8F4A-E06233063480_zps25vxwuhg.jpg" border="0" alt=" photo CB5B4DF5-4769-452D-8F4A-E06233063480_zps25vxwuhg.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/AF389BE5-BAA9-485C-874B-97FEA8A3B835_zpsdthpfavb.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/AF389BE5-BAA9-485C-874B-97FEA8A3B835_zpsdthpfavb.jpg" border="0" alt=" photo AF389BE5-BAA9-485C-874B-97FEA8A3B835_zpsdthpfavb.jpg"/></a><br />
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As always, I bid you Peace.<br />
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JakeRattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com2tag:blogger.com,1999:blog-8822441.post-83199660975412453182015-03-30T14:30:00.003+02:002015-04-02T13:14:30.879+02:00Yep, TWO WHOLE HEADS!!!!Servus!<br />
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A small group of colleagues get together every Thursday to celebrate what we like to call "Fat Thursday". It is a small, weekly celebration of friends and food - every week we try to outdo the last person, which leads to some really tasty home-cooked meals.<br />
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My contribution to the tradition last time was Garlic Ginger Pork Steaks! As you can imagine, the marinade for the steaks involves garlic and ginger. Lots of it. Two whole heads of garlic to be precise. A thumb-sized piece of ginger. And other stuff...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/570938B8-94D1-455D-9350-2FC109E04FD0_zpsnypj992x.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/570938B8-94D1-455D-9350-2FC109E04FD0_zpsnypj992x.jpg" border="0" alt=" photo 570938B8-94D1-455D-9350-2FC109E04FD0_zpsnypj992x.jpg"/></a><br />
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The kitchen looked like this when I was finished. Note the well-loved and falling apart <a href="http://barbecuebible.com/recipe/sweet-garlicky-pork-chops/">Raichlen book</a> in the back?<br />
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Here's my variant of the recipe - <br />
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2 cloves garlic, peeled<br />
6 tablespoons sugar<br />
6 tablespoons honey<br />
1 cup of soy sauce<br />
4 tablespoons Asian (dark) sesame oil<br />
2 tablespoons grated peeled fresh ginger<br />
2 teaspoons salt<br />
2 teaspoons freshly ground black pepper <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/F3118CFB-C379-47BD-A1E7-1D9167EC5726_zps2xus2etf.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/F3118CFB-C379-47BD-A1E7-1D9167EC5726_zps2xus2etf.jpg" border="0" alt=" photo F3118CFB-C379-47BD-A1E7-1D9167EC5726_zps2xus2etf.jpg"/></a><br />
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Toss all this into the mixer and blend until it becomes a thick paste.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/71550A52-5739-4624-B0D1-EB3867A136FA_zpswpu9pbyb.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/71550A52-5739-4624-B0D1-EB3867A136FA_zpswpu9pbyb.jpg" border="0" alt=" photo 71550A52-5739-4624-B0D1-EB3867A136FA_zpswpu9pbyb.jpg"/></a><br />
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Next, add pork. We made eight chops for four people, almost guaranteeing leftovers (mmmm, leftovers!)<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/53364652-BA27-41A9-BD65-96EEC14ADB80_zpsozquro4s.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/53364652-BA27-41A9-BD65-96EEC14ADB80_zpsozquro4s.jpg" border="0" alt=" photo 53364652-BA27-41A9-BD65-96EEC14ADB80_zpsozquro4s.jpg"/></a><br />
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And, look! It's Tara, wondering loudly why she isn't getting any of that wonderful raw pork action!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/B7CD2CA7-F71C-4FD5-9603-003203A14D1A_zpsv9rt0dcu.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/B7CD2CA7-F71C-4FD5-9603-003203A14D1A_zpsv9rt0dcu.jpg" border="0" alt=" photo B7CD2CA7-F71C-4FD5-9603-003203A14D1A_zpsv9rt0dcu.jpg"/></a><br />
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Yo, beat it cat! Ain't gonna happen! <br />
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After getting rid of the cat, I put the steaks in a plastic bag and filled it with the marinade. Squeezed out the air and left it to marinade in the fridge. The longer it is in, the better the meat tastes. 1-2 hours is the minimum amount of time you want to do this.<br />
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Y'all don't need to see a picture of that...<br />
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So, set your grill to a high heat, ready for direct grilling. Set the steaks direct over the coals for 3-4 minutes a side, turning once. I like to set them off to the side after direct grilling and let them indirectly cook with the lid closed for another 10 minutes. This assures that the steaks are juicy and tender but still done all the way through. Not everyone likes raw pork like Tara does...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/40BBB3D4-5487-4535-82E9-F9FAADCB24C1_zpsrveioica.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/40BBB3D4-5487-4535-82E9-F9FAADCB24C1_zpsrveioica.jpg" border="0" alt=" photo 40BBB3D4-5487-4535-82E9-F9FAADCB24C1_zpsrveioica.jpg"/></a><br />
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Once done, serve immediately, if not sooner!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/C97B69F8-45BD-473F-B034-203EDB6A1729_zpscc3s3end.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/C97B69F8-45BD-473F-B034-203EDB6A1729_zpscc3s3end.jpg" border="0" alt=" photo C97B69F8-45BD-473F-B034-203EDB6A1729_zpscc3s3end.jpg"/></a><br />
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We recently bought a deep-fat fryer. This means homemade fries. What else goes better with such steaks than fries? That's right - nothing. Can't be beat.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/920DDF6D-E595-4EC1-B406-474C92BD560C_zpseyfrseg7.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/920DDF6D-E595-4EC1-B406-474C92BD560C_zpseyfrseg7.jpg" border="0" alt=" photo 920DDF6D-E595-4EC1-B406-474C92BD560C_zpseyfrseg7.jpg"/></a><br />
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I urge all of you to get out the grill and try this recipe. It creates some of the tastiest pork that you have ever eaten, I guarantee! Go make some smoke!!!<br />
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I bid you Peace,<br />
<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com3tag:blogger.com,1999:blog-8822441.post-68564005280720027762015-03-19T13:16:00.001+01:002015-03-23T10:56:13.114+01:00Pasta and Co.Servus!<br />
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Just so you all know that this isn't a food blog, here is a picture of my dog:<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/EECF4EAA-9D3D-466E-A096-5A03764F5336_zpsqeywtzfo.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/EECF4EAA-9D3D-466E-A096-5A03764F5336_zpsqeywtzfo.jpg" border="0" alt=" photo EECF4EAA-9D3D-466E-A096-5A03764F5336_zpsqeywtzfo.jpg"/></a><br />
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Her name is Una. She's a good dog.<br />
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That being said, weekend before last we met with our friends Dirk and Rita and had a wonderful evening of food and drink and good company. Since Rita is a big fan of Italy, we had ourselves a regular feast!<br />
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The first thing that needed to happen was that I needed to start making the bruschetta at about 0730 on Saturday morning. I mixed tomatoes with some olive oil, fresh basil, garlic, salt, pepper, and grated buffalo mozzarella. Always use the buffalo mozzarella - it tastes loads better than the kind from cow's milk. I took a baguette, sliced it, and toasted it in the oven for about 3 minutes and then rubbed a clove of garlic on each of the slices. I then piled on the mixture and put the whole thing back in the oven for about 8 minutes. <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/93AA2B82-A542-4A0F-8959-FBEE2402EB0A_zpslbcr10eo.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/93AA2B82-A542-4A0F-8959-FBEE2402EB0A_zpslbcr10eo.jpg" border="0" alt=" photo 93AA2B82-A542-4A0F-8959-FBEE2402EB0A_zpslbcr10eo.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/8CC18939-32B2-412B-90AC-FE5053CA25D8_zps6ell1tia.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/8CC18939-32B2-412B-90AC-FE5053CA25D8_zps6ell1tia.jpg" border="0" alt=" photo 8CC18939-32B2-412B-90AC-FE5053CA25D8_zps6ell1tia.jpg"/></a><br />
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It was hard not to eat any of those bad boys as the came out of the oven!<br />
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So on to the next appetizer! Anelli de Ricotta... I got to make a whole bunch of very thin pancakes!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1761465E-780C-431A-9B35-67DE18281FBC_zpsywtnnuen.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1761465E-780C-431A-9B35-67DE18281FBC_zpsywtnnuen.jpg" border="0" alt=" photo 1761465E-780C-431A-9B35-67DE18281FBC_zpsywtnnuen.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/829F5786-509B-40F8-B38A-6DDFA75FC396_zps8uxbkmrz.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/829F5786-509B-40F8-B38A-6DDFA75FC396_zps8uxbkmrz.jpg" border="0" alt=" photo 829F5786-509B-40F8-B38A-6DDFA75FC396_zps8uxbkmrz.jpg"/></a><br />
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Once these were taken care of, I spread a mixture of ricotta, spinach, and parmesan on each pancake and rolled them up and cut each into about three pieces. These went into a oven form and then were covered in the rest of the freshly shaven parmesan.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/6E3CF2DE-A4FB-4D13-BD49-0511C0EFBC28_zpsrodihtym.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/6E3CF2DE-A4FB-4D13-BD49-0511C0EFBC28_zpsrodihtym.jpg" border="0" alt=" photo 6E3CF2DE-A4FB-4D13-BD49-0511C0EFBC28_zpsrodihtym.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/3578D387-178F-456D-8E08-8550533515C1_zpspaunxcd7.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/3578D387-178F-456D-8E08-8550533515C1_zpspaunxcd7.jpg" border="0" alt=" photo 3578D387-178F-456D-8E08-8550533515C1_zpspaunxcd7.jpg"/></a><br />
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Since we were going crazy and had a lot of mouths to feed, there were two different kinds of pasta sauces. Cause, you know, we might not have enough food...<br />
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There was Dirk's bolognese sauce:<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/51890186-29D7-4879-8BF6-24D0F70AEB79_zpsc4u6q5dx.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/51890186-29D7-4879-8BF6-24D0F70AEB79_zpsc4u6q5dx.jpg" border="0" alt=" photo 51890186-29D7-4879-8BF6-24D0F70AEB79_zpsc4u6q5dx.jpg"/></a><br />
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Then there was Rita's cream and shrimp sauce with green onion:<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/4F16D61D-8588-4E7D-8977-A4BD1FF6500A_zpswjcoog3t.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/4F16D61D-8588-4E7D-8977-A4BD1FF6500A_zpswjcoog3t.jpg" border="0" alt=" photo 4F16D61D-8588-4E7D-8977-A4BD1FF6500A_zpswjcoog3t.jpg"/></a><br />
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Both of these were, as you can imagine, very light sauces that left plenty of room for appetizers and dessert...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/99AC7CBF-019A-46D8-B50F-6976E110CC9C_zpsgqgrhhxf.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/99AC7CBF-019A-46D8-B50F-6976E110CC9C_zpsgqgrhhxf.jpg" border="0" alt=" photo 99AC7CBF-019A-46D8-B50F-6976E110CC9C_zpsgqgrhhxf.jpg"/></a><br />
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Now, there is soething that it really bothering me. Anna made both a traditional tiramisu (the kind with real cream, Amaretto, raw egg, etc. Not that cheap kind!) and an American cookie cream for the kids. Both of these were delicious beyond comprehension but I HAVE NO PICTURES OF THEM!!!! I am ashamed, as they were really the dot on the i for what was a really great evening of food and good friends.<br />
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I bid you Peace,<br />
<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com1tag:blogger.com,1999:blog-8822441.post-8118363850009443712015-03-10T08:58:00.000+01:002015-03-10T08:58:02.678+01:00Who doesn't like Ribs?Servus!<br />
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Seriously, this is NOT a food blog! <br />
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Really!<br />
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That being said, I would like to present to you last weekends toil - spare ribs, Rattlesnake-style! In all fairness, these weren't my favorite ribs as the sauce I used was totally and completely without spices as we had guests that can't eat spicy food. I personally like that my lips and fingers sting a little bit after eating but not everyone rolls like that. As a master of the grill, I must respect the wishes of my diners.<br />
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Here we have the eight racks that I bought, rubbed with a modified version of <a href="http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_rub.php">Raichlen's Basic Barbecue Rub</a>. I replace the hickory salt with 4 tablespoons of smoked sweet paprika and use Turbinado sugar instead of brown sugar. Sometimes necessity is the mother of invention....<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/B1C367B7-3525-4BA2-88AB-2B1494A4A7BD_zpscfefopwj.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/B1C367B7-3525-4BA2-88AB-2B1494A4A7BD_zpscfefopwj.jpg" border="0" alt=" photo B1C367B7-3525-4BA2-88AB-2B1494A4A7BD_zpscfefopwj.jpg"/></a><br />
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Eagle-eyed readers will also note that the "rib racks" that I use are actually <a href="http://www.google.de/imgres?imgurl=http://www.ikea.com/de/de/images/products/variera-deckelhalter__0095091_PE233458_S4.JPG&imgrefurl=http://www.ikea.com/de/de/catalog/products/70154800/&h=500&w=500&tbnid=YmjhWnW5FOHjaM:&zoom=1&tbnh=130&tbnw=130&usg=__cTQ_tQUnoaweS461BPhyI751NIM=&docid=AXYYIlDpAExI8M&sa=X&ei=6aj9VPpWi_VQyqiC6Ag&ved=0CE0Q9QEwAg">"Variera" pot lid holders from IKEA.</a> They are adjustable, cheap, dishwasher-safe, and just beat the pants off any other racks that you can buy. Remember - the stupid idea that works is not stupid!<br />
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I set up an indirect grill using roughly a half of a chimney of briquets and let the ribs cook for 2 hours. Some people use the "3-2-1" method for cooking ribs - 3 hours cook uncovered, 2 hours in foil, 1 hour uncovered with sauce. I don't like this as it takes *six damned hours* and I have found that having the ribs uncovered for 2 hours and covered for 2 hours in a pan produce the same (if not better, IMHO) results. YMMV.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/3F52329A-B9F9-4BE1-BDE6-BEF3255E77D6_zps26arumg5.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/3F52329A-B9F9-4BE1-BDE6-BEF3255E77D6_zps26arumg5.jpg" border="0" alt=" photo 3F52329A-B9F9-4BE1-BDE6-BEF3255E77D6_zps26arumg5.jpg"/></a><br />
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I use one of those cheapo steel pans from IKEA (seeing a trend here?) and pile the ribs in and cover with foil. Before I do that, I pour a bit of cola in the pan to keep things moist and sweet. The last two pictures show the ribs after the 2 hour covered phase. I sauced them with Bullseye "Sweet & Spicy" - spicy being defined in the German sense "not spicy at all" - and left them uncovered for ten minutes to allow the sauce to glaze a bit.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/6E4A0121-E3F0-4A68-AB17-11EB387CC9B4_zpsk6aqamo6.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/6E4A0121-E3F0-4A68-AB17-11EB387CC9B4_zpsk6aqamo6.jpg" border="0" alt=" photo 6E4A0121-E3F0-4A68-AB17-11EB387CC9B4_zpsk6aqamo6.jpg"/></a><br />
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And here's the plate - A rack of my finest along with homemade corn muffins and slaw. Should anyone want the recipes, please leave a message in the comments and I will be happy to post them for you!<br />
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I bid you Peace,<br />
<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-78522131381126846362014-08-21T11:19:00.002+02:002014-08-21T11:25:53.742+02:00Rotisserie GyrosServus!<br />
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I'm a little late on posting this one but it's worth it!<br />
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A couple of Saturdays ago, we made Gyros on the rotisserie. I bought 2 kg of pork steaks (the cheap ones without bones!) The rub I used was rather simple:<br />
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8 Tsp Oregano<br />
4 Tsp Thyme<br />
2 Tsp Paprika, sweet<br />
1 Tsp Cumin<br />
2 Tsp Onion powder<br />
2 Tsp Garlic powder<br />
2 Tsp Rosemary<br />
1 Tsp Ground coriander<br />
3 Tsp Salt<br />
2 Tsp Pepper<br />
3 Tsp Sugar<br />
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Take your pork steaks and give them a good rub with the spice mixture and then fold in half and skewer. That's it! Make a good fire and let the rotisserie turn for about 1.5 hours. Once everything is starting to get nice and crispy, take the spit out and start cutting the meat down into a pan. Put the spit back on the grill, repeat.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/38BE7E95-C46C-4EDF-AEAF-184F77BAAEE0_zps79joygqh.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/38BE7E95-C46C-4EDF-AEAF-184F77BAAEE0_zps79joygqh.jpg" border="0" alt=" photo 38BE7E95-C46C-4EDF-AEAF-184F77BAAEE0_zps79joygqh.jpg"/></a><br />
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In that last photo, you can see that we served them on tortillas with homemade tzaziki, tomatoes, and onions. Juicy and delicious!<br />
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καλη ορεξη!<br />
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I bid you Peace,<br />
Jake<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-89779834251302701682014-08-04T13:00:00.001+02:002014-08-04T13:02:33.571+02:00Rib Eye SteaksServus!<br />
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The title says everything...<br />
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Grilled to medium-rare perfection with oven wedges and grill tomatoes. <br />
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Simply perfect.<br />
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I bid you Peace,<br />
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JakeRattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-40961784624464410872014-01-24T09:18:00.002+01:002014-01-24T09:18:58.111+01:00Dutch Oven StewServus!<br />
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Hello my hungry readers! Today I want to quickly document the wonderful stew that A and I made on Sunday using veggies we got in our Biokiste.<br />
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I took a kilogram of beef and pork goulash meat and cut it into smaller chunks, rolled it in flour that had salt and pepper and a bit of garlic powder. This lets it get good and crispy and it develops a wonderful aroma that will be important later on.<br />
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As you can see, my 12" DO (Dutch Oven) fits perfectly into the cutout in the grate in my Weber grill, making the whole cooking process easier and cleaner.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5EE1A8F9-C1FB-4B8E-B8CD-59E4D764116A_zpsrczvgtih.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5EE1A8F9-C1FB-4B8E-B8CD-59E4D764116A_zpsrczvgtih.jpg" border="0" alt=" photo 5EE1A8F9-C1FB-4B8E-B8CD-59E4D764116A_zpsrczvgtih.jpg"/></a><br />
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Once I fired up the necessary number of briquettes, I placed them all at the bottom and began to brown the meat. Once the meat was good and browned, I added 2 large chopped onions.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/8067BFE1-73D2-4EF4-8274-AA429F9593D5_zpsllwwkekq.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/8067BFE1-73D2-4EF4-8274-AA429F9593D5_zpsllwwkekq.jpg" border="0" alt=" photo 8067BFE1-73D2-4EF4-8274-AA429F9593D5_zpsllwwkekq.jpg"/></a><br />
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After the onions got glassy, I deglazed the whole thing with a 1/2 liter of El Cheapo red wine (this is where the aforementioned aroma comes into play) and allowed things to cook down a bit. I also added the veggies. Lots of goodness in there like carrots, turnips, celery, Brussels sprouts , and parsnips. I also added a bit of spice and some vegetable broth granules.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/CEBFFCC6-DBA1-4446-B0DF-B4FABF135FF3_zpsvszun5t4.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/CEBFFCC6-DBA1-4446-B0DF-B4FABF135FF3_zpsvszun5t4.jpg" border="0" alt=" photo CEBFFCC6-DBA1-4446-B0DF-B4FABF135FF3_zpsvszun5t4.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/855DF143-6EA4-4B97-A6DA-DA04959593AF_zpsz7d6ilti.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/855DF143-6EA4-4B97-A6DA-DA04959593AF_zpsz7d6ilti.jpg" border="0" alt=" photo 855DF143-6EA4-4B97-A6DA-DA04959593AF_zpsz7d6ilti.jpg"/></a><br />
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Veggies added, it's time to put on the lid and let things simmer for a while - 2 hours should do the trick! 7 coals underneath and 14 on top make for the right amount of heat.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/48AF609D-D12E-41C4-8243-AA80C59C8218_zpsnbmey2bd.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/48AF609D-D12E-41C4-8243-AA80C59C8218_zpsnbmey2bd.jpg" border="0" alt=" photo 48AF609D-D12E-41C4-8243-AA80C59C8218_zpsnbmey2bd.jpg"/></a><br />
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I should go wash my hands...<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/924C0763-D496-4BF6-8EAA-070977B6122F_zpsfy2vhj0u.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/924C0763-D496-4BF6-8EAA-070977B6122F_zpsfy2vhj0u.jpg" border="0" alt=" photo 924C0763-D496-4BF6-8EAA-070977B6122F_zpsfy2vhj0u.jpg"/></a><br />
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Nothing like a hearty stew on a cold and blustery Sunday evening!<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/E1863EBA-60C8-482D-83A5-E40BB26891CD_zpst0dvktsl.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/E1863EBA-60C8-482D-83A5-E40BB26891CD_zpst0dvktsl.jpg" border="0" alt=" photo E1863EBA-60C8-482D-83A5-E40BB26891CD_zpst0dvktsl.jpg"/></a><br />
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I bid you Peace,<br />
JakeRattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com3tag:blogger.com,1999:blog-8822441.post-31887241421840253262014-01-16T09:57:00.000+01:002014-01-16T09:57:27.287+01:00Raclette!!!Servus!<br />
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Now, I know that all of you outside of Europe (and a few of you within) are asking "WTF is a <a href="http://en.wikipedia.org/wiki/Raclette">raclette</a>?" Which is fine, as this post will tell you everything you needed or wanted to know about the subject!<br />
<br />
First, let's steal a quote from Wikipedia:<br />
<br />
"...the modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, to heat slices of raclette cheese in. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate. The emphasis in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours."<br />
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This describes, rather clinically, the hours of enjoyment that is raclette. Raclette is also a type of cheese and a specific (Swiss) way of eating it but that isn't the topic.<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/B994BF99-6CC7-430F-B93E-EF2295EB73AA_zpsj5sm77vr-1.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/B994BF99-6CC7-430F-B93E-EF2295EB73AA_zpsj5sm77vr-1.jpg" border="0" alt=" photo B994BF99-6CC7-430F-B93E-EF2295EB73AA_zpsj5sm77vr-1.jpg"/></a><br />
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The best part about this whole thing is the fun. It's so totally social - everyone sits around the table and has to interact with one another - always asking for some ingredient, talking about the various ways to prep the food, what's good and not so good, etc. I love raclette for this factor alone.<br />
<br />
It's also a really great way to eat entirely too much food. <br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/178bf849-fa45-46bf-9765-39b45c8e315c_zps9d6ff7c3.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/178bf849-fa45-46bf-9765-39b45c8e315c_zps9d6ff7c3.jpg" border="0" alt=" photo 178bf849-fa45-46bf-9765-39b45c8e315c_zps9d6ff7c3.jpg"/></a><br />
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Seriously, you would think that a bit of potato, cheese and various cold cuts and veggies wouldn't be so filling but after a while, you notice that you are starting to get obscenely full but you don't care because it tastes SOOOOO good and you wanted to try out some other strange combination.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5057EF8C-0CC0-4345-9C9A-02473B2E7AB1_zps4d4tniph.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5057EF8C-0CC0-4345-9C9A-02473B2E7AB1_zps4d4tniph.jpg" border="0" alt=" photo 5057EF8C-0CC0-4345-9C9A-02473B2E7AB1_zps4d4tniph.jpg"/></a><br />
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What goes on the grill is limited by your own imagination. I am a bit of a traditionalist - I melt my cheese in the pan and pour it over my potatoes while others make intricate little pans of food and put those under the grill. Either way, it's delicious. <br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/10BF4A1B-A04C-4D98-986B-0B3BFE913E58_zpsqaly53h7.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/10BF4A1B-A04C-4D98-986B-0B3BFE913E58_zpsqaly53h7.jpg" border="0" alt=" photo 10BF4A1B-A04C-4D98-986B-0B3BFE913E58_zpsqaly53h7.jpg"/></a><br />
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If you have the opportunity to buy a raclette, I suggest you do so. Invite good friends over (you know, the kind that you can drink comfortably with) and have a great meal where everyone cooks!<br />
<br />
I bid you Peace,<br />
<br />
Jake<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-71814615238241828952013-08-29T16:23:00.000+02:002013-08-29T16:23:01.070+02:00V E L O = L O V EServus!<br />
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<i>"How can I convey the perfection of my comfort on the bicycle, the completeness of my union with her, the sweet responses she gave me at every particle of her frame? I felt that I had known her for many years and that she had known her for many years and that she had known me and that we understood each other utterly."</i> - Flann O'Brien<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/a4e6047f-c530-4a84-8361-f0c9c0a66fa6_zpsac57bc89.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/a4e6047f-c530-4a84-8361-f0c9c0a66fa6_zpsac57bc89.jpg" border="0" alt=" photo a4e6047f-c530-4a84-8361-f0c9c0a66fa6_zpsac57bc89.jpg"/></a><br />
<br />
I've mentioned my love affair with the bicycle before, haven't I?<br />
<br />
;-)<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/77b642b2-eaca-4378-8527-1ebd8f11ea41_zps13788014.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/77b642b2-eaca-4378-8527-1ebd8f11ea41_zps13788014.jpg" border="0" alt=" photo 77b642b2-eaca-4378-8527-1ebd8f11ea41_zps13788014.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/35da02ab-1e3b-4dab-96be-a199d251066c_zps20de3dcd.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/35da02ab-1e3b-4dab-96be-a199d251066c_zps20de3dcd.jpg" border="0" alt=" photo 35da02ab-1e3b-4dab-96be-a199d251066c_zps20de3dcd.jpg"/></a><br />
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The bicycle has meaning here in Europe. Is is a legitimate form of transportation, used by millions every day. If you live in a large city, a bicycle is ideal - no problems with parking, no poisonous emissions, and you can transport a small amount of cargo, more than what you could by bus or streetcar. Should you be so bold as to ride your bike to work, you are not immediately labeled as a environmental freedom-fighter or super eco-freak. More likely that you are trying to keep fit and want to spend a little less on fuel every month.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/d2d1723b-516c-46c6-8346-07e51427c59c_zps861855f0.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/d2d1723b-516c-46c6-8346-07e51427c59c_zps861855f0.jpg" border="0" alt=" photo d2d1723b-516c-46c6-8346-07e51427c59c_zps861855f0.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/67a8df41-8590-4c18-9387-3f9c6ef89585_zpsb49255a1.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/67a8df41-8590-4c18-9387-3f9c6ef89585_zpsb49255a1.jpg" border="0" alt=" photo 67a8df41-8590-4c18-9387-3f9c6ef89585_zpsb49255a1.jpg"/></a><br />
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I am attracted to the duality of the bicycle: it is both simple and complex at the same time. Most people don't consider the engineering that goes into a bike, the geometry, the mathematics, the physics that allow a bike to function and stay upright. They only understand that if they pedal fast enough, they won't fall over.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1ab525de-2807-4925-bd1e-ef55f961d19e_zps12d4ecd6.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1ab525de-2807-4925-bd1e-ef55f961d19e_zps12d4ecd6.jpg" border="0" alt=" photo 1ab525de-2807-4925-bd1e-ef55f961d19e_zps12d4ecd6.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/75e33470-2892-4802-aec8-2e2d751fa8bc_zpscb0d100a.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/75e33470-2892-4802-aec8-2e2d751fa8bc_zpscb0d100a.jpg" border="0" alt=" photo 75e33470-2892-4802-aec8-2e2d751fa8bc_zpscb0d100a.jpg"/></a><br />
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No other machine is so well distributed. There are roughly twice as many bicycles in the world than automobiles. Many of the technical developments for bicycles have revolutionized industry. <br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/70f5350a-520e-4f56-a151-180ef499ba50_zpsc68c1914.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/70f5350a-520e-4f56-a151-180ef499ba50_zpsc68c1914.jpg" border="0" alt=" photo 70f5350a-520e-4f56-a151-180ef499ba50_zpsc68c1914.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/de2dcad0-8f2d-47bc-bb68-9d8fb5adfd01_zpsfe1494f6.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/de2dcad0-8f2d-47bc-bb68-9d8fb5adfd01_zpsfe1494f6.jpg" border="0" alt=" photo de2dcad0-8f2d-47bc-bb68-9d8fb5adfd01_zpsfe1494f6.jpg"/></a><br />
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The bicycle has helped alleviate poverty in many countries. It has been a force in the emancipation of women. It is a common connection between generations and it serves as a catalyst for personal freedom around the world.<br />
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Try that in your Ford.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/017c5123-dd14-4f67-b14c-eafe5651b2dc_zpsd56b79cc.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/017c5123-dd14-4f67-b14c-eafe5651b2dc_zpsd56b79cc.jpg" border="0" alt=" photo 017c5123-dd14-4f67-b14c-eafe5651b2dc_zpsd56b79cc.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1f90da9a-5ebb-4e9d-b076-3935ccf85fe8_zps4a187572.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1f90da9a-5ebb-4e9d-b076-3935ccf85fe8_zps4a187572.jpg" border="0" alt=" photo 1f90da9a-5ebb-4e9d-b076-3935ccf85fe8_zps4a187572.jpg"/></a><br />
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Things that happen via bike that you probably didn't know about:<br />
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<a href="http://cargocycling.org/2009/08/deutsche-post-bicycle-delivery.html">Mail delivery</a><br />
<a href="http://www.used-hq.com/used-website/english/news-2008/joeys-en.html">Pizza delivery</a><br />
<a href="http://en.wikipedia.org/wiki/Police_bicycle">Police patrol</a> (I did this back in '94-95)<br />
<a href="http://en.wikipedia.org/wiki/Cycle_responder">Paramedic Response</a><br />
<a href="http://en.wikipedia.org/wiki/Bicycle_infantry">Bicycle Infantry</a><br />
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<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/921edd1c-3bad-4f51-9385-6fddd83e35d1_zps9efbc719.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/921edd1c-3bad-4f51-9385-6fddd83e35d1_zps9efbc719.jpg" border="0" alt=" photo 921edd1c-3bad-4f51-9385-6fddd83e35d1_zps9efbc719.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/21205530-b242-4623-b404-d6b6d5e3128a_zpsff463ad1.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/21205530-b242-4623-b404-d6b6d5e3128a_zpsff463ad1.jpg" border="0" alt=" photo 21205530-b242-4623-b404-d6b6d5e3128a_zpsff463ad1.jpg"/></a><br />
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The bicycle, in a word:<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/20468edc-22be-4e4b-8d6f-c6bf676b7b62_zpsb6e95ae7.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/20468edc-22be-4e4b-8d6f-c6bf676b7b62_zpsb6e95ae7.jpg" border="0" alt=" photo 20468edc-22be-4e4b-8d6f-c6bf676b7b62_zpsb6e95ae7.jpg"/></a><br />
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Aren't we all looking for some?<br />
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With that, I bid you all Peace and say "Go change the world. Ride your bike"<br />
<br />
Jake<br />
<br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com1tag:blogger.com,1999:blog-8822441.post-27298537012800441812013-08-15T14:59:00.000+02:002013-08-15T14:59:07.160+02:00Where have I been?Servus!<br />
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Some of you may have noticed that there is a rather large hole in my postings since April. <br />
<br />
I'll try to get you caught up...<br />
<br />
<br />
Sometime around the end of May, I turned 40. As much as I had expected that this day would herald in a new era of my life, that I would somehow feel transformed, it was another day just like the rest. The party was great, even if the weather wasn't. Oh well...<br />
<br />
<br />
We moved house.<br />
<br />
We found a duplex in a village about 5km away from our apartment. 4 bedrooms, garden, lots of space, 3 rooms in the cellar, etc. Really nice. Quiet. Just what we wanted. <br />
<br />
This was a major undertaking, involving huge amounts of equipment and time. It is still amazing to me how much stuff we had accumulated as a couple in a short five years. Even more amazing is how we were able to fit all of this shit in our tiny apartment! <br />
<br />
Another exciting event was moving our 180 liter (50 gallon) aquarium. 5 people, technical support, and countless buckets filled with fish and plants. We did it though, with only one loss - one poor fish got sucked into the filter. :( Amazing that everything lived.<br />
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As you, dear Reader, can imagine, we are still in the process of unpacking and organizing the house. It seems like every time we empty a box, two more appear in it's place. There's still so much left to do...<br />
<br />
<br />
So, all in all, the only excuse that I can give is that I've been lazy. It's not like I haven't been grilling or cooking great stuff - things have been going great. I've still got tons of ideas, thoughts, etc. I just haven't expressed them.<br />
<br />
More coming in the near future.<br />
<br />
I bid you Peace,<br />
Jake<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-54147328534475342452013-04-25T14:14:00.001+02:002013-04-25T14:27:26.028+02:00Birthday Wings - This Is How We Roll...Servus!<br />
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Someone had a birthday - I'll let you guess who. A hint - she's the most wonderful, caring, loving, patient, & beautiful woman in the world.<br />
<br />
A small gathering of work colleagues was planned for Tuesday - we all still had to show up and take our turn at the Corporate Millstone the next day, so we decided to keep things small: eight people total.<br />
<br />
Since we have a couple of picky eaters and we wanted to keep it simple, quick, and delicious, our menu was as follows:<br />
<br />
Wings from the grill - Barbecue and Sweet<br />
Crispy Fan Potatoes from the oven<br />
American-style Brownies and Vanilla Ice Cream<br />
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Let's begin with the wings, shall we?<br />
<br />
We bought 6kg of wings. Some of you may be saying "Holy Piles of Poultry, Batman! That's a lot of chicken!" - I will only say that despite having bought so much, only seven (7) wings are leftover. That's like a light evening meal for one. The wings went over well.<br />
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Another thing - we buy our lamb and chicken from the Turkish grocery near our home. The quality is incredible and it is inexpensive in comparison to the big chains. I won't buy anywhere else if I don't have to as we prefer to support local small businesses. <br />
<br />
The wings were separated into two groups. The first group was the "sweet" version. I bagged the wings and added about a cup of <a href="http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_rub.php">Raichlen's Basic Barbecue Rub</a>, to which I then gave a generous splash of soy sauce and toasted sesame seeds. Bag closed, I shook vigorously and waited about 30 minutes.<br />
<br />
<b>Protip</b>: Using a clean plastic bag for applying rub and/or marinade solves a whole series of problems:<br />
<br />
Easy to use<br />
Cheap<br />
Keeps your paws clean while rubbing the meat<br />
Better distribution of marinade (get all the air out first before knotting)<br />
Simple transport<br />
Don't have to wash a bowl<br />
Easier to put in the fridge overnight<br />
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Need I say more? I prefer 25 liter clear plastic bags with handles. Oddly enough, I like to see what's in the bag...<br />
<br />
So, the first batch hits the grill:<br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/a5bfc498-b41b-485c-858d-eb41bb2ed515_zpsbf2a0b26.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/a5bfc498-b41b-485c-858d-eb41bb2ed515_zpsbf2a0b26.jpg" border="0" alt=" photo a5bfc498-b41b-485c-858d-eb41bb2ed515_zpsbf2a0b26.jpg"/></a><br />
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<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/8fa3edc4-0b71-4993-a349-e13075f1606f_zps7d42ab84.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/8fa3edc4-0b71-4993-a349-e13075f1606f_zps7d42ab84.jpg" border="0" alt="Sweet_Close photo 8fa3edc4-0b71-4993-a349-e13075f1606f_zps7d42ab84.jpg"/></a><br />
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I let that grill indirectly for 30 minutes or so until the internal temp reaches 85.C. As this was going on, we tried making "Crispy" Fan Potatoes...<br />
<br />
What you do is take potatoes, wash em, and then stick a wooden skewer lengthwise through the spud about a a third of the way down. This will get used as a cutting stop. Cut slices in the 'tater about 6mm apart until you hit the wood. Take out the skewer and bend it open. <br />
<br />
Now, traditionally, you should put a small piece of butter between each slice but we were lazy and only put our oil /rub mixture in there. <br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/b4e90042-db90-484d-a682-36695396d880_zpsf8934c28.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/b4e90042-db90-484d-a682-36695396d880_zpsf8934c28.jpg" border="0" alt="potatoes_oven photo b4e90042-db90-484d-a682-36695396d880_zpsf8934c28.jpg"/></a><br />
<br />
With the potatoes baking merrily away in the oven, it was time to brush on the secret weapon:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/d354ed45-c658-4048-ad73-4248cb6f179a_zps66e1743c.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/d354ed45-c658-4048-ad73-4248cb6f179a_zps66e1743c.jpg" border="0" alt="syrup photo d354ed45-c658-4048-ad73-4248cb6f179a_zps66e1743c.jpg"/></a><br />
<br />
Yep, maple syrup.<br />
<br />
You would think that the chicken would end up tasting like pancakes but with the rub and the smoke, it only gives a wonderful sweetness to the wings. These are the preferred wings in our circle - so much that I kind of have to force the barbecue sauce version on everyone if I want to have any!<br />
<br />
So, brushed and ready, I closed the lid for five more minutes...<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/f7f4dc6a-b172-4eb3-9dcf-9d09067a5d84_zpseebb6ec7.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/f7f4dc6a-b172-4eb3-9dcf-9d09067a5d84_zpseebb6ec7.jpg" border="0" alt=" photo f7f4dc6a-b172-4eb3-9dcf-9d09067a5d84_zpseebb6ec7.jpg"/></a><br />
<br />
<br />
Don't they look great? Our guests descended on the bowl of wings like a pack of hungry wolves on a three-legged cat! Nothing but bones and napkin bits flying everywhere!!!!<br />
<br />
The potatoes were done as well:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5bca3f8a-0c82-4377-a7f1-f57116f3ca5d_zps78e1d3dc.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5bca3f8a-0c82-4377-a7f1-f57116f3ca5d_zps78e1d3dc.jpg" border="0" alt=" photo 5bca3f8a-0c82-4377-a7f1-f57116f3ca5d_zps78e1d3dc.jpg"/></a><br />
<br />
Now, they look all crispy and tasty but I can tell you that they were best described as "floppity". Now, the flavor was slammin' but the crispiness was apparently not part of the order, so they were only "edible" I have had worse potatoes...<br />
<br />
Honestly, I have had nothing but problems with potatoes as of late. The wedges work and the potatoes from Easter were good but honestly, they usually suck. I think it has something to do with our Bronze Age oven. No circulation = just gets hot. I'm amazed Anna can bake so well...<br />
<br />
Moving right along! The second batch was barbecue:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1f40425b-ab58-4a7b-a854-7a420c19fa92_zps2b3e7823.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1f40425b-ab58-4a7b-a854-7a420c19fa92_zps2b3e7823.jpg" border="0" alt="Barbecue_sauce! photo 1f40425b-ab58-4a7b-a854-7a420c19fa92_zps2b3e7823.jpg"/></a><br />
<br />
Oh yeah - sweet, smoky, and sloppy!!!!<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/295954f0-9462-4df7-9fb3-3b827ee296b2_zps3696dc7d.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/295954f0-9462-4df7-9fb3-3b827ee296b2_zps3696dc7d.jpg" border="0" alt="barbecue2 photo 295954f0-9462-4df7-9fb3-3b827ee296b2_zps3696dc7d.jpg"/></a><br />
<br />
Now to prepare these wings, I used a rub from the book <a href="http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X">Paul Kirk's Championship Barbecue Sauces </a> - specifically Tommy Byron's rub on page 77. I like the spice combination and the sage in the rub makes it something a touch different.<br />
<br />
(Edit: by all means, buy the book. Paul just doesn't give you recipes, he explains to you in detail how spices, herbs, vinegars, etc work and how you can use this to make your own rubs and sauces. It's a fun read and worth the time/money)<br />
<br />
For those of you who know me, I like my sauces. The more obscure and difficult to obtain, the better. Here is one of my favorites:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/e9c27093-0d1b-4e56-9f5d-4b8f1623f34c_zps81a6025d.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/e9c27093-0d1b-4e56-9f5d-4b8f1623f34c_zps81a6025d.jpg" border="0" alt="sauce of choice photo e9c27093-0d1b-4e56-9f5d-4b8f1623f34c_zps81a6025d.jpg"/></a><br />
<br />
Bill Johnson's is only sold in Arizona and I have a secret source there! Ok, you can <a href="http://www.billjohnsonsbbqsauce.com/index.html">order it online</a> but they don't ship internationally that I am aware of. It's still damned good sauce!<br />
<br />
Here's a big bucket of goodness!!!<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5939e931-ec16-47d7-a860-8b1f6ae3ec89_zpsd518e40c.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5939e931-ec16-47d7-a860-8b1f6ae3ec89_zpsd518e40c.jpg" border="0" alt="Bucket o Wings! photo 5939e931-ec16-47d7-a860-8b1f6ae3ec89_zpsd518e40c.jpg"/></a><br />
<br />
And a plate of happiness:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/5d6477f3-cc64-43e3-8489-ee2b169a0de4_zps9b1c58bc.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5d6477f3-cc64-43e3-8489-ee2b169a0de4_zps9b1c58bc.jpg" border="0" alt="Wings! photo 5d6477f3-cc64-43e3-8489-ee2b169a0de4_zps9b1c58bc.jpg"/></a><br />
<br />
And as that wasn't enough (I swear that half of everyone was fighting off sleep at the dinner table!) Anna wanted <a href="http://www.chefkoch.de/rezepte/487591142901360/American-Double-Choc-Brownies.html">American-Style Double Chocolate Brownies</a> (!) for dessert!<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/91deec18-94ef-43ac-9e1a-3cb1582b4807_zps7cf3bf5b.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/91deec18-94ef-43ac-9e1a-3cb1582b4807_zps7cf3bf5b.jpg" border="0" alt="Brownies and ice cream photo 91deec18-94ef-43ac-9e1a-3cb1582b4807_zps7cf3bf5b.jpg"/></a><br />
<br />
That's all I have to say about that.<br />
<br />
I bid you Peace,<br />
<br />
Jake<br />
<br />
<br />
<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com1tag:blogger.com,1999:blog-8822441.post-73276276775230099352013-04-04T13:30:00.000+02:002013-04-04T13:34:55.408+02:00All In - The Easter Lamb ChallengeServus!<br />
<br />
Sorry for the long span of time between my last post and this one. A brief hospital visit including surgery (don't ask...) and general lack of anything so compelling that I had to post has led to this information drought.<br />
<br />
I say to you, my faithful followers: the dark times have passed! The information (like the Spice) must flow!<br />
<br />
So I submit the following for your approval - the Easter Lamb Challenge<br />
<br />
Anna's parents have been visiting over the Easter holidays and, despite my horrible cold, I wanted to grill up something memorable. The fun began on Good Friday...<br />
<br />
Anna likes fish on the grill. We've done a few variations of this but her favorite is whole Dorade with a Caribbean-style marinade/filling. I consulted Raichlen, How to Grill and found the appropriate passage. Here is the result:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/fish_01_zps30e0062c.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/fish_01_zps30e0062c.jpg" border="0" alt="fish 1 photo fish_01_zps30e0062c.jpg"/></a><br />
<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/fish_02_zps48432151.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/fish_02_zps48432151.jpg" border="0" alt="fish 2 photo fish_02_zps48432151.jpg"/></a><br />
<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/fish_grill_zps9ddabbe8.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/fish_grill_zps9ddabbe8.jpg" border="0" alt="fish grill photo fish_grill_zps9ddabbe8.jpg"/></a><br />
<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/fish_done_zps9343cafc.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/fish_done_zps9343cafc.jpg" border="0" alt="fish done photo fish_done_zps9343cafc.jpg"/></a><br />
<br />
As a side, we made rice with peas and corn with bacon bits. A bit of Emmentaler mixed in didn't hurt either... ;-) Also, there was spinach from the Biokiste that needed to be used.<br />
<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/rice_zps7ad41349.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/rice_zps7ad41349.jpg" border="0" alt="rice photo rice_zps7ad41349.jpg"/></a><br />
<br />
<br />
The final result:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/fish_plate_zps507c6b02.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/fish_plate_zps507c6b02.jpg" border="0" alt="fish plate photo fish_plate_zps507c6b02.jpg"/></a><br />
<br />
The fish was super tasty, the marinade/filling was the perfect counterpoint to the fattiness of the Dorade. Everything was grand!<br />
<br />
Now, I noticed on Saturday night, I wasn't feeling so great but I blew it off and thought nothing more of it....<br />
<br />
Sunday morning arrives and at 0700, Kali (Agent of Chaos) decided that she was hungry. After feeding the girls, I figured that I could start with the deep prep - I wanted to have garlic in oil as a garnish instead of making a sauce (difficult from the grill). So, I began the process of peeling and grating 4 heads of garlic:<br />
<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/knobi_zps816d37c2.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/knobi_zps816d37c2.jpg" border="0" alt="knobi photo knobi_zps816d37c2.jpg"/></a><br />
<br />
Right around this time I noticed that i was starting to really feel like shit. It was not to be ignored - I was officially ill. <br />
<br />
This matters nothing to a seasoned grill chef such as myself and I pressed on. <br />
<br />
So, we purchased 2 bone-in legs of lamb, each approximately 6 pounds. We knew there would be NO WAY we could eat all that but then we would have leftover lamb and doing two is the same as doing one.<br />
<br />
Again, Raichlen was consulted and Anna and I prepped the lamb. Spiked with fresh rosemary and garlic slivers, I rubbed a mixture of olive oil, salt, pepper, rosemary, thyme, and Herbes de Provence.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/1_lamb_zps394e857e.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/1_lamb_zps394e857e.jpg" border="0" alt="lamb 1 photo 1_lamb_zps394e857e.jpg"/></a><br />
<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/3_lamb_zpsabe22a90.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/3_lamb_zpsabe22a90.jpg" border="0" alt="lamb 2 photo 3_lamb_zpsabe22a90.jpg"/></a><br />
<br />
I put the legs on the grill and grilled them indirect for 2.5 hours at roughly 120'C. Target temp was 60'C internal which would net us a nice medium rare in the middle, leaving the ends more done for those who wanted it so.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/2_lamb_zpsf6fdae6f.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/2_lamb_zpsf6fdae6f.jpg" border="0" alt="lamb 3 photo 2_lamb_zpsf6fdae6f.jpg"/></a><br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/4_lamb_zps65a39100.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/4_lamb_zps65a39100.jpg" border="0" alt="lamb 4 photo 4_lamb_zps65a39100.jpg"/></a><br />
<br />
<br />
In the mean time, I'm beginning to feel like I'm dying and the meal needs to continue. Anna and I decided that we would make green beans wrapped in bacon and rosemary oven potatoes as our veg and starch. These were slam-dunk choices: the potatoes go in an hour before the lamb should be done and the beans get done à la minute. <br />
<br />
When the meat was done, I realized that I didn't know how to carve such a thing. This is why the Internet was invented. I made a YouTube search and found from the fine folks at Mahalo.com a <b><a href="http://www.youtube.com/watch?v=LrjLz0F292E" target="_blank">video</a></b> by Chef Eric Crowley on how to portion out a lamb leg. Armed with this info (and having rested the meat for 30 minutes), I proceeded to carve the meat for serving. As is the chef's right, I snuck in a few pieces for myself.<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Lamb_finished_zpsa7115c93.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Lamb_finished_zpsa7115c93.jpg" border="0" alt="lamb done photo Lamb_finished_zpsa7115c93.jpg"/></a><br />
<br />
The meat was indescribably tender and juicy. Seriously, this is only something that you can experience as words just don't do it justice. People thought I was having a crisis at the cutting board from the sounds I was making.<br />
<br />
The final plate:<br />
<br />
<a href="http://s1075.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/beauty_plate_zpsf6ea12a2.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/beauty_plate_zpsf6ea12a2.jpg" border="0" alt="lamb plate photo beauty_plate_zpsf6ea12a2.jpg"/></a><br />
<br />
A truly epic meal for Easter! I have rarely been so proud of myself but this was something that turned out <i>far </i>better than my expectations. <br />
<br />
Damn, that was good.<br />
<br />
Until next time, I bid you Peace.<br />
<br />
Jake<br />
<br />
<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-46914899397200137472013-02-20T23:50:00.002+01:002013-02-20T23:50:45.871+01:00Respect...Servus!<br />
<br />
Normally, I don't this sort of thing but I really think that it's necessary.<br />
<br />
As some of you know, I am a passionate Battlefield 3 player - I've been involved with more than one clan over the years but i just haven't found the fit that I was looking for.<br />
<br />
Strangely enough, I made a few friends on servers and after running a few rounds with them and chatting with them on <a href="http://www.teamspeak.com/">Teamspeak</a>, I came to realize that this was the group I had been looking for all this time.<br />
<br />
No silly rank structure, no clan initiation rite, no probationary period, no secret handshake. Hell, they don't even have a website!<br />
<br />
No, I want to give out mad props to the Men of Mayhem [MoM] and Always The Same Squad [ATSS] - despite that fact that I am more a Man of Mediocrity, this bunch of young punks keep me around because, apparently, they think it's funny to call me "Papa" (the 2nd oldest is 26, I think) and I entertain them by yelling obscenities in English when my rounds go bad (all too often...)<br />
<br />
Never in all my many years of online gaming have I met such a group of singularly talented players who are dedicated to teamplay, each with their own style and rhythm. It's an honor to run with them and I can only say that my gameplay is vastly better when I battle along side them. I try to do my part...<br />
<br />
In no particular order, I would like to give a special shout-out to:<br />
<br />
JustinBiebsFan98<br />
CommonSnipe92<br />
Ambro900 (for the invitation)<br />
TheDannezz<br />
Kaistu1<br />
john0815doe<br />
blauwiggle<br />
my-opTi<br />
EGY-Reaper (the Egyptian connection)<br />
Kaeseimitat<br />
AC3T0NP3R0X1D<br />
Bambudscha (From the [KoKs] clan)<br />
SweetTread<br />
ToNtaub3 (from the [BWD] guys)<br />
<br />
These are the guys that are usually in the [ATSS] Teamspeak server and tolerate my whining that I suck.<br />
<br />
<a href="http://static.cdn.ea.com/battlelog/prod/emblems/320/610/2832655391530955610.jpeg?v=1341142231.98" imageanchor="1" ><img border="0" src="http://static.cdn.ea.com/battlelog/prod/emblems/320/610/2832655391530955610.jpeg?v=1341142231.98" /></a> <br />
<br />
<a href="http://static.cdn.ea.com/battlelog/prod/emblems/320/291/2832655241225984291.jpeg" imageanchor="1" ><img border="0" src="http://static.cdn.ea.com/battlelog/prod/emblems/320/291/2832655241225984291.jpeg" /></a><br />
<br />
You all kick much ass! Thanks. See you on the battlefield...<br />
<br />
Confusion to our enemies,<br />
JakeRattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com2tag:blogger.com,1999:blog-8822441.post-29002126206358473872013-01-29T15:12:00.001+01:002013-01-29T15:35:16.490+01:00I dream of two wheels..."When the spirits are low, when the day appears dark, when work becomes monotonous, when hope hardly seems worth having, just mount a bicycle and go out for a spin down the road, without thought on anything but the ride you are taking." ~ <i>Sir Arthur Conan Doyle</i><br />
<br />
<br />
<br />
Servus!<br />
<br />
Just to switch things up, I felt that it was time to make a post about my bicycling adventures. I hope you all don't mind.<br />
<br />
June 2012...<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/bike_new.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/bike_new.jpg" border="0" alt="bike_new photo bike_new.jpg"/></a><br />
<br />
January 2013<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Bike_Jan_2013_zps8e11021d.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Bike_Jan_2013_zps8e11021d.jpg" border="0" alt="Bike_Jan_2013 photo Bike_Jan_2013_zps8e11021d.jpg"/></a><br />
<br />
As you can see, my bike has taken on a few improvements and changes since my <a href="http://pfadfinder.blogspot.de/2012/07/bits-and-pieces.html" target="_blank">July 2012</a> post.<br />
<br />
Let me first talk a bit about my "philosophy" of bicycles. <br />
<br />
I truly believe that the bicycle is an extension of my body. It is a vehicle where the passenger is at the same time the motor. I also see a bicycle as an empty canvas, awaiting the stroke of the rider to make it their own.<br />
<br />
I am not a gram shaver - actually, I'm the opposite: I search out robust pieces that I know will last and serve me in the long run. <br />
<br />
Nor am I a gear whore, although many cyclists (and most likely my girlfriend...)would describe me as such. I do not buy gear simply to satisfy my desire to have the latest, greatest, or lightest. <br />
<br />
Replacing gear on my bike is an ongoing process of seeing what works and making adjustments as needed to assure that riding is a pleasant and satisfying experience. For me, the journey is not enough - although this is a large part of why I have decided to start riding - the process of making my bike a harmonious extension of myself is something that has fascinated me and that I have striven towards since I was a teenager.<br />
<br />
I greatly desire to have a minimalistic single-speed but, sadly, it's totally impractical for me. Most of these are delicate works of art, designed with underfed hipsters in mind who will probably never ride the thing, only hang it in the hallway of their home. I also do not live in a city like Berlin, München, or Hamburg where something like that would be ultra-practical. I live in a village next to a larger village - the ability to transverse both distance and various terrain while carrying loads is a requirement. Finally, they just don't make 'em strong enough.<br />
<br />
So, I've got what I've got. <br />
<br />
You know, what I've got ain't too bad.<br />
<br />
<br />
<br />
So, what did I change this time?<br />
<br />
Most importantly, I washed it. So many people refuse (for whatever reason) to wash their bikes and I simply don't get it. You spent a lot of money on your bike, why not take an hour to make sure that the object of your passion is clean? I know that some off-road types think that to have a clean ride is somehow a sign of weakness but I wholeheartedly disagree. Not only do you get a good-looking bike but it's a great time to look and see where minor adjustments need to be made and how things are wearing.<br />
<br />
Corollary: should you wash your bike with a high-pressure sprayer, I hope your bearings sound like a flock of angry sparrows and you are mocked and reviled endlessly by passing schoolchildren!<br />
<br />
So, after cleaning up, I decided to lube my chain. I'm a real fan of the <a href="http://www.finishlineusa.com/products/kry-tech.htm" target="_blank">KryTech</a> product from Finish Line. The addition of wax (mostly paraffin) really makes a difference when the weather is bad or I ride mostly trails. Oddly enough, I like to use the stuff around the house, like for sticky locks, door hinges, and window mechanisms. The dryness of the lubricant stays where I apply it and doesn't attract dirt.<br />
<br />
Now, maybe I'm just strange but I find that oiling my chain is very meditative, like reciting a mantra. Each pivot gets a drop. Takes me forever. Very calming.<br />
<br />
Once finished with that, I replaced my old <a href="http://www.conti-online.com/generator/www/de/en/continental/bicycle/themes/city/citytyres/TownRide/TownRide_en.html"target="_blank">Conti TownRides</a>, a versatile, dry-weather city tire with something a bit sportier from Maxxis - the WormDrive.<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Tires_zpsec8a18de.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Tires_zpsec8a18de.jpg" border="0" alt="Tires photo Tires_zpsec8a18de.jpg"/></a><br />
<br />
Don't get me wrong - the Contis are a great tire, it's just that with the winter weather cycling between dumping snow and then warming up, I felt I needed something that had a tad more grip but wasn't a pure offroad tire. When you factor in that manufacturers have forgotten that there is an entire group of people who ride 700c wheels but want tires wider than 35mm, my choices were rather limited. I ordered the Maxxis' on Amazon, only to find out that Maxxis has discontinued the line. So now I'm burning tires that I can probably never replace. <br />
<br />
Oh well. I like the added grip and safety, despite having to get used to the higher rolling resistance. I pumped those suckers up to 5.5-6.0 bar, so we'll see how long they last.<br />
<br />
Now, if you would have told me when I was 16 and a budding road cyclist that someday I would be excited to get a new light for my bike, I would have had you declared as insane and probably never talked to you again. Well, I was really excited to get a new light for my bike:<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Light_zps576060c9.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Light_zps576060c9.jpg" border="0" alt="Light photo Light_zps576060c9.jpg"/></a><br />
<br />
Busch & Müller's Lumotec series is (here in Germany) the last word in affordable, innovative, super-bright bicycle lighting. I purchased the model Cyo T LED Senso Plus, which has daytime running lights and a 60 lux main light. This means that it's bright as hell at night without being blinding. Now, I run a light from my hub dynamo like you are required to do here in Deutschland and my old light was just not cutting it. On my ride through the forest to go home, I damn near ran over a family walking in the pitch dark (!!!) if it weren't for the little one waving at me in his white jacket. Now, this will no longer be the case, as I have a <a href="http://www.bumm.de/innovationoriginal/nahfeldausleuchtung.html" target="_blank">great light pattern</a> to the front while the daytime lights provide peripheral vision.<br />
<br />
I also replaced my grips. I am of the opinion that the contact surfaces (grips/seat/pedals) are some of the most important point on the bike, I invested some money in ergonomically correct grips.<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Grips_zps7092d056.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Grips_zps7092d056.jpg" border="0" alt="Grips photo Grips_zps7092d056.jpg"/></a><br />
<br />
As you can see, I chose the <a href="http://www.ergon-bike.com/us/en/product/gs1" target="_blank">Ergon GS1 grip</a> in black. The support that these provide is simply unbelievable. I figured that it was a gimmick but I would give them a shot. I can say with certainty that I will be a long-time fan of these grips. Over longer distance, they allow you to rest on your bars without causing your hands to fall asleep and I feel that you have better control. <br />
<br />
Being that I am an innovator (yea, right...) I saw in the 'Net that someone was designing a <a href="http://www.kickstarter.com/projects/walnutstudiolo/bicycle-frame-handle"target="_blank"> leather frame carrying strap</a> and I figured that I could do something similar out of paracord. The reason for my choice of materials is that leather would look out of place on my bike and I have *lots* of paracord. So, I made this:<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Handle_zpsf968dafb.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Handle_zpsf968dafb.jpg" border="0" alt="Handle photo Handle_zpsf968dafb.jpg"/></a><br />
<br />
Well, my version sucks.<br />
<br />
Not the concept - the handle makes it a thousand times easier to carry my bike up and down the stairs (I store my bike in the cellar)- but my handiwork is rather lackluster. I figured that I could run a four-strand braid, tighten it enough to make a hold and then tie a double salomon bar between.<br />
<br />
It sort of worked but the loops are loose and the thing slides all over hell and gone. I also made the carrying handle itself far too long, which give tons of play in the entire construction. I want to come up with a better solution for the loops that go around the tubing but I have failed up to this point. The use of premade Velcro tie-down straps looked really promising but failed spectacularly as soon as I weighted it - the Velcro was bound around the D ring via plastic heat weld bonding. That died almost instantly.<br />
<br />
Footnote: By all means support <a href="http://walnutstudiolo.com/" target="_blank">Walnut Studiolo</a>. I think that this is the kind of simple but effective innovation in the bicycle world that needs more support and I hope that they are successful in their endeavor. That and they make really cool bike stuff out of leather!<br />
<br />
Other changes that have been made not supported by photographs:<br />
<br />
I pulled my old Time pedals off my mountain bike to replace my Shimano PD-M324s. The Shimanos were a good pedal but the SPD system just doesn't give enough play to keep my old, broke-dick knees from hurting. Remember - contact points are important!<br />
<br />
I replaced my aging, tired Cateye Enduro 2 bike computer (now being sold as the Enduro 8) with a spiffy new wireless <a href="http://www.o-synce.com/en/products/bike/urban-series/urbanfree.html#c900" target="_blank">O-Synce Urban Free.</a> Wireless is the way to go with bike computers and O-Synce breaks out of the mold set by Sigma and the others. The little remote is a bit fumbly at first but with time became one of those "how did I live without this" things.<br />
<br />
My El Cheapo™ waterbottle cage got switched out for a SKS Slidecage, which holds my water bottle better and has the possibility to hold non-standard size drink holders like thermal coffee bottles.<br />
<br />
Oh, to address the lack of cat-related content, I leave you with Kali, doing what she does best...<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/KALIMAAAAAAA_zps72804379.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/KALIMAAAAAAA_zps72804379.jpg" border="0" alt="KALIMAAAAAA!!!! photo KALIMAAAAAAA_zps72804379.jpg"/></a><br />
<br />
<br />
<br />
<br />
<br />
"Whenever I see an adult on a bicycle, I have hope for the human race." ~ <i>H.G. Wells</i><br />
<br />
I bid you Peace,<br />
Jake<br />
<br />
<br />
<font size="1">*Extra Disclaimer* - I don't get a single cent nor do I get any <br />
swag from any of the manufacturers whose products I have shown and/or linked to. <br />
It would rock, but it's not to be. All opinions are my very own. So there! :P</font> Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com2tag:blogger.com,1999:blog-8822441.post-30692101066790424222013-01-16T10:36:00.000+01:002013-01-16T10:41:22.752+01:00The "Post Xmas and NYE Insanity" Epic Novel Part TwoSo, where were we?<br />
<br />
In Part 1, I regaled you all with the wonderment and magic that is the German Christmas Market. Now, I want to discuss an important topic, one that is close to your heart if you live in the <a href="http://en.wikipedia.org/wiki/Rheinland_Pfalz">Rheinland Palatinate</a>...<br />
<br />
<a href="http://en.wikipedia.org/wiki/Saumagen"target="_blank">Saumagen</a>.<br />
<br />
That's right - the both feared and revered dish that is the very definition of all things <i>Pfälzig</i>. That which Helmut Kohl served to every visiting dignitary he could think of, not as a way to test their stomachs, but to show off something that he thought was the greatest thing in all of Germany. <br />
<br />
I agree with him. Yet again, this is something that had humble beginnings as poor-man's fare and is now made with the finest ingredients possible. There's even a World Championship for saumagen. <br />
<br />
You may be asking yourself "what does this have to do with Christmas and/or New Year's Eve?<br />
<br />
Well...nothing. Does it matter? <br />
<br />
Anyway, on the advice of a good friend, Anna and I traveled to a tiny village of Harthausen in the Palatinate to get what is regularly considered as the best saumagen in all of Germany. This is where Helmut Kohl (allegedly) got his to serve to Ronald Reagan and Margaret Thatcher so I assume that it is good enough for us. <br />
<br />
That place is <a href="http://www.metzgerei-schreiner.org/index.html" target="_blank">Metzgerei Schreiner</a>.<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Metzgerei_zps545b2e59.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Metzgerei_zps545b2e59.jpg" border="0" alt="Metzgerei"/></a><br />
<br />
A rather unassuming place. I can assure you though, the meaty delights inside makes the trek worth the time. <br />
<br />
There are essentially two styles of saumagen: with or without chestnuts. I find them both to be delicious. I was given a tip from the woman at the counter: coat the slices with flour to keep the chestnuts from falling out into the pan. Worked quite well...<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Saumagenses_zpsf06946ff.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Saumagenses_zpsf06946ff.jpg" border="0" alt="Saumagenses"/></a><br />
<br />
Now, the traditional style of serving is with sauerkraut (which I dislike) and good, hearty bread. <br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/TRADITIONAL_zps14ce54df.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/TRADITIONAL_zps14ce54df.jpg" border="0" alt="Traditional"/></a><br />
<br />
I tend towards serving it with mashed potatoes. Maybe it's the leftover American in me but for some reason I like it better. <br />
<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Saumagen_zps07797065.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Saumagen_zps07797065.jpg" border="0" alt="Photobucket"/></a><br />
<br />
This is living!<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/MoreSaumagenses_zpsded1c01f.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/MoreSaumagenses_zpsded1c01f.jpg" border="0" alt="More Saumagenses"/></a><br />
<br />
I can only say that if you somehow have the opportunity to get some, do it. <br />
<br />
You won't be disappointed.<br />
<br />
Guten Appetit!<br />
Jake<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com1tag:blogger.com,1999:blog-8822441.post-34155992046192952762013-01-12T01:04:00.000+01:002013-01-12T01:04:04.167+01:00The "Post Xmas and NYE Insanity" Epic Novel Part OneServus!<br />
<br />
Well, the Holiday Season is finally over. My vacation is at an end and I have to get on the bike and head into the office like the rest of Unified Germany. <br />
<br />
No more sitting around in my jogging pants, watching horrible daytime television. No more late-night forays in to the world of Battlefield 3. No waking up sometime in the afternoon, simply because you can.<br />
<br />
Nope. The new year demands my contribution, as does my employer.<br />
<br />
I will spare you all the lurid details of my vacation as no one really needs to hear tales of Anna and I traveling to her parents place with the cats in tow. <br />
<br />
I mean, you can pretty much imagine the scene: my car filled to bursting with our luggage, my toys, and Xmas gifts for everyone and <i>then </i>things like bags of cat litter, cat food, scratching posts, and a travel box with two terrified, howling cats in the back. <br />
<br />
Now, imagine being trapped in this automobile for over four hours. In traffic. <br />
<br />
<br />
<br />
<br />
No, I won't get into the gory details. I will, however, show you the culinary delights that we enjoyed!<br />
<br />
Cranking back the Hands of Time®, we have a look at something interesting that I found at a Christmas Market:<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/EatMe.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/EatMe.jpg" border="0" alt="Eat Me"/></a><br />
<br />
For some reason beyond my understanding, I felt compelled to purchase this bag of Physalis despite the fact that I hate the damned things! Fortunately, I was able to resist its siren's call and I was able to enjoy the rest of the market.<br />
<br />
Now, for those of you who don't know, a German tradition is the <a href="http://en.wikipedia.org/wiki/Christkindlmarkt">Christmas Market</a>. These begin appearing in every village and town on the first Sunday of Advent and continue until shortly before Christmas Eve. <br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Christkindlesmarkt_zpse2436e02.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Christkindlesmarkt_zpse2436e02.jpg" border="0" alt="Christkindlesmarkt"/></a><br />
<font size="1">Photo: <a href="http://commons.wikimedia.org/wiki/User:Roland_Berger">Roland Berger</a> License: <a href="http://creativecommons.org/licenses/by-sa/3.0/deed.en">Creative Commons by-sa/3.0/deed.en</a></font><br />
<br />
Some of the more famous ones happen in places like <a href="http://en.wikipedia.org/wiki/Christkindlesmarkt,_Nuremberg">Nürnberg</a>, Stuttgart, Dresden, and Munich but markets can be found just about everywhere. Among other delights, the markets sell food, drink, and Christmas/Winter-related items from open-air stalls. <br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Stand_zps5404597a.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Stand_zps5404597a.jpg" border="0" alt="Junkses"/></a><br />
<br />
Popular at every market are the "<a href="http://en.wikipedia.org/wiki/Gl%C3%BChwein#German_and_Austrian_Gl.C3.BChwein">glühwein</a>" stands. The reasons for this being that the drink is very hot, so it keeps you warm and it's full of sugar, so it is sweet, easy to drink, and gets you bombed on the cheap. I can't stand the stuff but I encourage people to drink in mass quantities as it causes young men and women to do incredibly foolish but entertaining things, such as strip down to their underwear on a bet or have piggy-back races in a crowd of people on snowy ground. Hilarious!<br />
<br />
Christmas markets are not recommended for people who are trying to lose weight as there is lots of food being sold. <br />
<br />
Lots. Of. Food.<br />
<br />
Not only is the quantity of vendors available huge but the portions are usually cripplingly large and unhealthy in a way that would make most dieticians have a nervous breakdown. Grilled bratwurst with fried onions, <a href="http://en.wikipedia.org/wiki/Langos">Lángos</a> (deep fried dough with melted cheese or sugar), fresh waffles with cinnamon and sugar, crépes filled with <a href="http://en.wikipedia.org/wiki/Nutella">Nutella</a>, hot <a href="http://en.wikipedia.org/wiki/Reibekuchen">Reibekuchen</a>, freshly roasted chestnuts, and more. <br />
<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Brats_zpse6131c26.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Brats_zpse6131c26.jpg" border="0" alt="Photobucket"/></a><br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/MoreBrats_zpsa6f5bd26.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/MoreBrats_zpsa6f5bd26.jpg" border="0" alt="Photobucket"/></a><br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Steakses_zpscae6f5ab.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Steakses_zpscae6f5ab.jpg" border="0" alt="Photobucket"/></a><br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Meatses_zpse2802ade.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Meatses_zpse2802ade.jpg" border="0" alt="Photobucket"/></a><br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Nuts_zpsf9b4bb12.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Nuts_zpsf9b4bb12.jpg" border="0" alt="Peanutses"/></a><br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Foodses_zps7e13210f.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Foodses_zps7e13210f.jpg" border="0" alt="Photobucket"/></a><br />
<br />
It's horrible! Evil! Should be illegal!!<br />
<br />
You see, I've got a real problem with market food - I don't have enough hands to carry everything I want.<br />
<br />
Not everyone was having a great time...<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/PoorDog_zps14182537.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/PoorDog_zps14182537.jpg" border="0" alt="Photobucket"/></a><br />
<br />
I think it could be worse. Not sure how, but worse.<br />
<br />
On to Part 2 of our Epic!!!!<br />
<br />
Jake<br />
<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com2tag:blogger.com,1999:blog-8822441.post-59841547423550125982012-12-10T14:38:00.000+01:002012-12-10T14:38:07.722+01:00Lamb Kebabs and Winter GrillingServus!<br />
<br />
Sadly, not everyone likes lamb.<br />
<br />
Be it for the flavor or because of personal belief, lots of people I know simply won't eat it. Shame that, but at least there's more left for the rest of us who DO enjoy the delicate flavor!<br />
<br />
Now, the only real way to eat lamb is when it's been grilled. This means, of course, I have to fire up my grill. Firing up the Ol' Weber in the middle of a snowstorm is bizarre enough but grilling for <i>any </i>reason past September 15th in Germany puts you firmly in the "crazier than a shithouse rat" category. You can't even buy charcoal after the beginning of October! Not to mention all of the commentary I get from my colleagues/neighbors/bystanders/people walking their dogs: "What? Grilling in this weather? It's too cold!" or "Can you really still grill in Winter?" <br />
<br />
So, people give me shit about grilling in December - let 'em! I get really tasty lamb and they don't!<br />
<br />
Let's get this show on the road, shall we?<br />
<br />
Fire and ice:<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/WinterFire.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/WinterFire.jpg" border="0" alt="Winter Fire"/></a><br />
<br />
Now, we usually buy a boneless lamb shoulder for the kebabs and grind it ourselves - mostly because we can't get pre-ground lamb. <br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/ground.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/ground.jpg" border="0" alt="ground"/></a><br />
<br />
In this mixture comes salt, pepper, fresh and dried coriander, fresh ginger, fresh garlic, and cumin. I chop a couple of small jalapenos in and grate the onions with the Big Cheese Grater directly into the meat. This actually makes a difference, as the aroma of the onions comes through very strongly and the texture of the onion is much different. Try it and see - well, from all the crying maybe you won't see!<br />
<br />
Once you mix that all together, the mass is pressed onto special "swords" I have for grilling ground meats over fire. The flat of the blade keeps the meat on while cooking - otherwise the weight of the meat would simply fall of the standard skewer. I also lightly oil the kebabs before grilling as it helps brown them nicely and makes them less likely to stick to the cutting board I am setting them on.<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Swords.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Swords.jpg" border="0" alt="Swords"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Lamb.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Lamb.jpg" border="0" alt="Lamb"/></a><br />
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Once formed, the kebabs are suspended over the fire - they never touch the grate! Turn regularly until the sides become brown and crisp. Do not over cook, as the lamb that we spent tons of cash on will become bone dry and your guests will make evil comments about you and refuse all future invitations to eat your lamb.<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Onthegrill.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Onthegrill.jpg" border="0" alt="On the grill"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Done.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Done.jpg" border="0" alt="Photobucket"/></a><br />
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To compliment the meat, Anna and I make a tzaziki with buckets of fresh garlic. Now, I know that tzaziki isn't quite correct for the Middle Eastern origins of this recipe but it tastes damned good and the grated cucumber (the Big Cheese Grater is getting quite the workout!) is a really nice, fresh counterpoint to the richness of the lamb.<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Fladen1.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Fladen1.jpg" border="0" alt="Fladen1"/></a><br />
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It's easier (and better) to buy my <a href="http://en.wikipedia.org/wiki/Pita">Pide </a>from the döner joint down the street - he gets them fresh daily. <br />
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Slice that thing open, lay in some tzaziki, lamb, onions, tomatoes, lettuce, Aleppo pepper flakes, and then close. Take in both hands and enjoy!<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/media/Blog%20Resized%20Pics/Mmmmmm.jpg.html" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Mmmmmm.jpg" border="0" alt="Mmmmmm!"/></a><br />
<br />
It doesn't get much better.<br />
<br />
<br />
I bid you Peace,<br />
<br />
Jake<br />
<br />
<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com2tag:blogger.com,1999:blog-8822441.post-45416071392964146872012-11-28T16:51:00.001+01:002012-11-28T16:55:14.138+01:00Thanksgiving and whatnotServus!<br />
<br />
Despite what you may think, Thanksgiving (American-style) does get celebrated here in Germany. Usually on the Saturday afterwards because we simply don't get the time off.<br />
<br />
Now, before you think that I and my other expatriate friends are getting together to celebrate a great American tradition,I have to disappoint you - we do it for the food.<br />
<br />
This year, like the last two, the bird was smoked on the grill. We had a (intensely expensive) 12 kg turkey as the centerpiece of our feast. I contributed stuffing, two kinds of coleslaw, and a New York-style cheesecake. There was also green beans in bacon, parsnips, sweet potatoes, and a mushroom gravy made from the drippings. A pumpkin pie and apple pie were available for dessert and there was a cheese assortment to round out the meal.<br />
<br />
Damn, was it good...<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/D7B1AF46-2EEC-415C-921C-889B9B65E492-5837-00000632D33BF185.jpg" border="0" alt="D7B1AF46-2EEC-415C-921C-889B9B65E492-5837-00000632D33BF185"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/90E4E557-19BD-4389-A549-77D727D4A754-5837-00000632C2AC4917.jpg" border="0" alt="90E4E557-19BD-4389-A549-77D727D4A754-5837-00000632C2AC4917"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/C73DF58B-9046-40E9-900C-4CFEB0B9EE3D-5837-00000632B71E53E6.jpg" border="0" alt="C73DF58B-9046-40E9-900C-4CFEB0B9EE3D-5837-00000632B71E53E6"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/90BF8927-D997-4E97-A998-67CF4A9D5859-5837-000006329FBBA0C3.jpg" border="0" alt="90BF8927-D997-4E97-A998-67CF4A9D5859-5837-000006329FBBA0C3"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/A2E1997B-8039-4648-AC95-146F85C1F6A7-5837-0000063293CB1D06.jpg" border="0" alt="A2E1997B-8039-4648-AC95-146F85C1F6A7-5837-0000063293CB1D06"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/18A97F74-5BAC-4A13-9880-AE352C99C860-5837-00000632729FC96B.jpg" border="0" alt="18A97F74-5BAC-4A13-9880-AE352C99C860-5837-00000632729FC96B"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/F553EE3D-8207-40E7-9598-A448CB5C5B7A-5837-000006325DF438E0.jpg" border="0" alt="F553EE3D-8207-40E7-9598-A448CB5C5B7A-5837-000006325DF438E0"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/78B69C77-3113-4F0A-966C-5AE9EFC622A3-5837-000006323E61CEAE.jpg" border="0" alt="78B69C77-3113-4F0A-966C-5AE9EFC622A3-5837-000006323E61CEAE"/></a><br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Plate.jpg" border="0" alt="Photobucket"/></a><br />
<br />
If you have the opportunity to do your bird on the grill, I highly recommend you do so. Every year it has been so juicy and tasty (even the white meat!) The whole process is so low-effort that you'll never do your bird in the oven ever again!<br />
<br />
<a href="http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html" target="_blank">These guys</a> have a pretty good reference (despite the scare tactics regarding handling raw turkey as if it will give you the Marburg virus should you touch it without a hazmat suit) We don't seem to have this problem here in Germany...<br />
<br />
Hats off to our hosts and to all of those who attended and made delicious dishes. As always, its so fun getting together with you all for this - I hope that it happens for a good long time to come.<br />
<br />
As I have said before - this is about good food in good company. That's what makes this a true reason to give thanks!<br />
<br />
<br />
I bought a bottle of this, mostly for the pain...<br />
<br />
<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/5415F1EE-6E7C-4992-8CE1-4EAEF290EED7-5837-000006331DCCD9B1.jpg" border="0" alt="5415F1EE-6E7C-4992-8CE1-4EAEF290EED7-5837-000006331DCCD9B1"/></a><br />
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This is really a great dram. I am not going to try to befuddle you with bullshit about beginning, bouquet, finish, etc. - I'm not that knowledgeable. <br />
<br />
I like it. That's enough.<br />
<br />
<br />
Anna and I made chicken soup again:<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/7C41A665-58DA-4C44-A35E-25EF914D47E5-5837-00000632F7CB99FE.jpg" border="0" alt="7C41A665-58DA-4C44-A35E-25EF914D47E5-5837-00000632F7CB99FE"/></a><br />
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As always, it was really good. Sadly, we put it on the balcony, thinking it would keep in the cold while we were away for Thanksgiving. We were wrong. It got rather warm and on Sunday we had to deal with 8 liters of bad soup. <br />
<br />
<br />
I wanted a new keyfob:<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Keyfob.jpg" border="0" alt="Keyfob"/></a><br />
<br />
This is a <a href="http://www.youtube.com/watch?v=WFpiaahxVs4" target="_blank">Crisscrossed Solomon Bar</a> from J.D Lenzen's new book "<a href="http://www.amazon.com/dp/098555780X/ref=rdr_ext_tmb" target="_blank">Paracord Fusion Ties - Volume 1: Straps, Slip Knots, Falls, Bars, and Bundles</a>." Blue and orange paracord contrasts nicely and it has a 2 strand diamond knot at the end. <br />
<br />
Go and knot!<br />
<br />
I bid you Peace,<br />
Jake<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-62348234748138570092012-11-06T14:22:00.000+01:002012-11-06T15:07:43.481+01:00All that is gold does not glitter...Servus,<br />
<br />
<a href="http://en.wikipedia.org/wiki/Pulled_pork">Pulled pork</a>.<br />
<br />
Pulled pork is a type religious ecstasy - when done correctly, it blocks your external awareness and expands your mind in a form of euphoria. Anyone who has experienced this will readily agree.<br />
<br />
You may say that this is extreme in its description but once you have a bite of that meat, you close your eyes, all other input is blocked out, and your thoughts are filled with only two things: how delicious it tastes and that you need more. Much more.<br />
<br />
All you need is:<br />
<br />
Heat<br />
Meat<br />
Time<br />
<br />
Now, a helping of previous experience makes a world of difference but it really isn't necessary. Everyone started solo once and unless you made a grave error, the meat turned out fine. <br />
<br />
Lets get to the photos, shall we?<br />
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Here is the beast, bound. 5.1 kg (11 pounds for you non-Metric types)<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/bound.jpg" border="0" alt="Photobucket"/></a><br />
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This is a boneless pork shoulder, which means that they destroyed the poor thing getting the bone out. That's why we bound it with butcher's string. You can use a bone-in shoulder but most people agree that it takes longer.<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=rubbed.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/rubbed.jpg" border="0" alt="Rubbed"></a><br />
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We then smeared it with mustard and covered it with <a href="http://www.barbecuebible.com/">Raichlen's</a> Basic Barbecue Rub. Wrapped in plastic wrap, it marinaded for something like 12 hours.<br />
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<a href="http://s1075.beta.photobucket.com/user/Rattlesnakes_EDC/library/Blog%20Resized%20Pics" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/wrapped.jpg" border="0" alt="Wrapped"/></a><br />
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During the lull in the action, I prepped the grill using the <a href="http://burninlovebbq.wordpress.com/2011/05/26/the-minion-method-easy-low-and-slow-bbq/">Minion Ring</a> technique and got everything ready so that all we had to do was place the meat, light the fire, and close the lid.<br />
<br />
20 hours later...<br />
<br />
<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=done.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/done.jpg" border="0" alt="Done!"></a><br />
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Final stats:<br />
<br />
End temp meat: 90'C<br />
Internal grill temp: 105'C<br />
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So, in foil and in the warmbox...<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=resting.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/resting.jpg" border="0" alt="Resting"></a><br />
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Tara wanted to help.<br />
<br />
So, after an hour of terrible waiting...<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=beastfoil.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/beastfoil.jpg" border="0" alt="Unbound"></a><br />
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A meteorite is born!<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=meteorite.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/meteorite.jpg" border="0" alt="Meteorite"></a><br />
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Here's the "pulled" part of the event. If the meat is done right, you should be able to separate the pork with a fork using a vigorous pulling action.<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=pulling.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/pulling.jpg" border="0" alt="Pulling"></a><br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=pulled.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/pulled.jpg" border="0" alt="pulled"></a><br />
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So, this is what you end up with. The meat is hot and juicy and has this wonderful smoked twang. I have difficulty describing it...<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=plate.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/plate.jpg" border="0" alt="Plate"></a><br />
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Even Kali (the portent of Satan) could not resist the aroma of fresh pork!<br />
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<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=kali_plate.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/kali_plate.jpg" border="0" alt="Kali plate"></a><br />
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So, I had some friends over because as my mentor Dave would say "spreading the word about good barbecue is doing God's will" and your average German has never experienced anything like this. Watching them pack away 3 and 4 (! I only had two...) sandwiches and seeing their eyes roll back into their skulls with pleasure was worth the 20 hours sacrificed to make this.<br />
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And that's how I see this - spreading the Good News to the uninitiated. <br />
<br />
Take some time and make barbecue. I assure you that it will be time well spent.<br />
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I bid you Peace,<br />
Jake<br />
<br />
<br />
<br />
<br />
Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0tag:blogger.com,1999:blog-8822441.post-73527935062700765922012-10-26T10:46:00.000+02:002012-11-20T12:50:32.622+01:00Cat-related postingTime spent with cats is never wasted.<br />
<i>Sigmund Freud</i><br />
<br />
Servus,<br />
<br />
My girlfriend made me aware of a "problem" with this blog: a complete lack of cat-related content. I tried to argue that I don't want this to be a forum for showing off our furry charges and making crazy cat lady-like declarations on how smart and special our kittehs are.<br />
<br />
I got "the look" and was reminded that I didn't want to do a food blog.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
So, without further ado, allow me to present:<br />
<br />
<br />
Kali<br />
<br />
<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=SuperKali.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/SuperKali.jpg" border="0" alt="SuperKali"></a><br />
<br />
aka "SuperKaliKatze" "Säbelzahn", "Knucklehead!", "Black Devil", "CAAAT!!", and "Satan's Spawn"<br />
<br />
Kali's hobbies include:<br />
<br />
Eating<br />
Terrorizing her sister<br />
Chasing after Mr. Dot<br />
Watching birds she can never hope to catch<br />
Sunbathing<br />
Holding the aquarium lid down<br />
Licking my eyelids at 0545 when she's hungry<br />
<br />
<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=Justkeepwaiting.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Justkeepwaiting.jpg" border="0" alt="Just keep waiting..."></a><br />
<br />
Fun Kali Facts:<br />
<br />
Kali can eat and eat and eat and never gains any weight. For this superpower, I hate her.<br />
<br />
Kali lost all her teeth to <a href="http://en.wikipedia.org/wiki/Feline_odontoclastic_resorptive_lesion">FORL</a>, which sucks but doesn't seem to slow her down one bit. Play-fighting is buckets of fun when she attacks and tries to gum my hand to death...<br />
<br />
Kali is, by nature, stealthy. I have about two pictures of her where her innate stealthiness has not caused the autofocus on my various cameras to stop functioning correctly. Take that, Lockheed!<br />
<br />
And now...<br />
<br />
<br />
Tara<br />
<br />
<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=Madame.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Madame.jpg" border="0" alt="Madame..."></a><br />
<br />
aka "SuperTaraKatze", "GrumpyCat", "Her Highness", "Schissbux", "CAAAAT!", and "Dumbass".<br />
<br />
Tara's hobbies include:<br />
<br />
Eating<br />
Being terrorized by her sister<br />
Whining<br />
Being annoying<br />
Sleeping<br />
Hiding whenever <i>she </i>thinks we're going to box her up and go to the vet, which is always.<br />
Getting really, really high on catnip...<br />
<br />
<a href="http://s1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/?action=view&current=Dieevilstinkbeutel.jpg" target="_blank"><img src="http://i1075.photobucket.com/albums/w434/Rattlesnakes_EDC/Blog%20Resized%20Pics/Dieevilstinkbeutel.jpg" border="0" alt="Die, evil stinkbeutel!"></a><br />
<br />
<br />
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Fun Tara Facts:<br />
<br />
Tara triples her body weight when she sleeps, making it nigh on impossible to move her in the middle of the night when she sleeps on the bed.<br />
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Tara lost all her teeth as well, but this is to relieve symptoms of <a href="http://www.dentalvet.com/vets/cats/lpgs.htm">Lymphocytic-Plasmacytic Gingivitis Stomatitis (LPGS).</a>Tara is our worry child - she's sick pretty often and we hated to take her teeth out but it was the last resort. Poor kitty :(<br />
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Tara likes to sleep on you. Not with you, on you, like on your hip or shoulder. Nothing is more fun than to wake up, twisted about with a 4.5kg cat lying on you. She also has a phenomenal internal gyroscopic system that allows her to stay firmly planted despite shaking and twisting efforts to get her to get off you. I should inform NASA.<br />
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So, there you have it - our kittehs. I love the little bastards, I really do.<br />
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I bid you Peace,<br />
Jake<br />
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In ancient times cats were worshipped as gods; they have not forgotten this.<br />
<i>Terry Pratchett</i><br />
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Rattlesnake Jakehttp://www.blogger.com/profile/00839552246564532739noreply@blogger.com0