Archive for the beer Category

Deserted? No, but distracted

Posted in beer on September 16, 2016 by oskila

If this blog has any followers left they’re probably wondering what’s happened to NerdCuisine. I’m alive and well, but have been distracted from food blogging by the fell beast that is homebrewing. The beer brewing operation did get its own blog. In the future I might be able to keep both a bit more active.

See you soon!

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More Pulled Pork

Posted in american, beer, condiments, pork, sandwich, sauce with tags , , , , , , , , , , , , on July 1, 2013 by oskila

Sometimes us food bloggers get a bit single-minded about something. I’ve done Japanese noodles, cabbage and bacon, to mention a few. Now it’s apparently pulled pork. In my defense I have to say that pulled pork is very modern and I’m only going with the times.

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Last time I simply roasted a pork neck at fairly low temp. This time it’s been allowed to wallow in its dry rub overnight and the cooking method will be a bit more elaborate.  A few years back I was given my parents’ spaghetti pot, because it didn’t work with their new induction stove. The pot comes with its own colander, which I’ve often thought should be usable for large scale steaming. And since the whole pulled pork thing has a bit of a macho air about it we’ll be using beer for steam (More specifically a pale ale from Denmark) Some kind of semi-moist pot roast I guess.

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Aforementioned meat (one of many pork neck chunks residing in the freezer) in colander/steamer thingy. Beer goes in pot, followed by colander. Lid applied and the whole thing goes into the oven. In my oven it’s a rather snug fit, so one could probably use the stove too, but oven temp is so much more exact. 212 F in this case.

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Meat after one hour. It’s showing signs of being cooked, but there’s not a lot of steam going on – more a faint smell of beer going flat.

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Meat after two and a half hours. Applied a sprinkle of rub just in case. The smell of simmering beer is becoming rather tangible.

We decided to go have barbecue dinner with my brother, so I left the beer steaming contraption to its own devices

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‘Flintstone roast’ – marinated slice of ham on the bone – is standard bbq fare for Swedes.

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Meat after seven hours. Opening the oven door revealed a considerable amount of steam and the meat has visibly shrunk and is really starting to lose its structural integrity. Satisfied with the level of tenderness I applied another sprinkle of rub and increased temp to 250 F and left the lid off for an hour to get a bit of a bark.

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Mission accomplished.

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I decided to try this batch of pork in hot dog buns, which works quite well.

It’s also worth mentioning that I took my ‘secret’ sauce from the last post and improved it with a bit more mustard, a darker treacle, plenty of dark muscovado sugar and a dash of liquid smoke.

Valentines Highlights

Posted in beer, cheese, fruit, ice cream, mango, pork, roast, salad, side dish with tags , , , , , , , , , , , , , , , on February 19, 2013 by oskila

Last year for Valentines my fiancée cooked dinner for me. This year she came down with a bit of a cold, so we cooked together instead. Here are some of the highlights.

fillet

A loin of pork covered in garlic cream cheese, biding its time in the oven.

kriek

The first kriek (belgian cherry ale) I’ve ever had that was drinkable. All other attempts at drinking kriek have been abandoned less than halfway through. This one a friend gave me for my 31st birthday. The picture is also, incidentally, sort of a self portrait.

salad

The real inventive masterpiece of the evening in my opinion – A salad of arugula, mango and pink grapefruit, dressed with a bit of olive oil and mango vinegar, along with salt, black pepper and chili flakes.

icecream

This is ice cream in the making. Vanilla and Oreos. Yummy. The fiancée’s idea. (It was also her idea to get an ice cream machine in the first place)

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