Simple selfmade Ramen, take one!

A little while ago i’ve set out to create simple yet tasty ramen which could be cooked in (almost) any western (especially german) kitchen. As some unsuccessfull experiments showed this wasn’t too easy.

I’ve also burdened me with some constraints – it should require as little “active chef time” as possible. There are some things you can’t change, amongst them that a good broth needs time to simmer. The second was that i’ve tried to use as few “exotic” ingredients as possible.

The result, which can be seen to our left, is neither great nor bad – but its a good start, not too pricey as well as not too complex.

 

 

Read moreSimple selfmade Ramen, take one!

Pocky The Review

Finally! We’re done with all the photo taking issues. As promised, here’s the review I’ve been wanting to write since I got that Pocky heap last Christmas! They’ve been lying around for so long…

Flavors are listed in no particular order. Unfortunately, I can’t claim this review to be complete. Glico has released so many different Pocky and it’s even harder to get everything outside Japan. Nevertheless, I’ve got quite a bunch and pretty pictures too 😉 (And I’ll make sure I add future Pocky additions to this review if I should ever get my hands on more.)

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Highly modified Hokkaido Milkbread – (ger) Wölkchenbrot

Heyyas, been baking again. This time i’ve tried a modified version of this Hokkaido Milkbread. The result was really astonishing, the whole thing beeing so fluffy, the crumb was really light and easily compressable, it almost felt like melting ice on the tongue (okay, now i’m exaggerating :P). The visual result was also very pleasing, look for yourself:

Read moreHighly modified Hokkaido Milkbread – (ger) Wölkchenbrot

Backferment (special yeast) bread

Recently we’ve been into baking bread. Like, traditional easy bread thats tastey and available kinda quick after you’ve decided you wanted bread for dinner or supper. Anyhow those simple baguett-like yeast bread, even though they require quite some trying around to be able to properly handle the yeast properly to achieve a even fluffyer result … Read moreBackferment (special yeast) bread