Wanna do cider on the cheap, developed this recipe with readily available supermarket ingredients in NZ. We use a pasteurized, preservative free apple juice, that is comes with stevia and will carry on sweetness after fermentation. It costs around NZD20 per the ~10L when juice is on special.
Continue reading Cider on the cheapI have 4 nodes involved in this setup, a NAS and few Armbian Orange Pi Zero3s board. The main reason for this tutorial is being able to deploy k3s cluster on the Armbian boards, without having the SDCards degrade quickly. Here is an alternative setup to pivot the root over iSCSI devices, we are keeping /boot mounted on the SDCard still, although there are alternatives out there to fully pxe boot. Also I have not seen successful attempts to use overlayfs over NFS, this solution seems to works fine for me, and is one of the fastest I have seen to implement.
Continue reading Armbian: move root to ZVOLs over iSCSI
Since I have tasted foie gras I have been in a quest to replicate that nutty, buttery rich flavour in something that will be close, you can call it faux gras, made with alternative ( and available to me) ingredients. Experimented with duck fat, normal duck livers, walnut oil, sesame seed oil, brown butter and different recipes on the web to create it. I have not come close to the holy grail yet, but still some darn tasty things on the way, one I would share it is hazelnut paté, one of the most popular.
Continue reading Hazelnut paté
I know that not everyone is a fan of this one, but I am advocate for nose to tail. It is my Dad recipe and a favourite for winter. I only make it once a year and freezes really well.
Cooked this eye fillet steak with “mesh” fries, could not help to share it in the blog. It was melt in your mouth meat.
Never seen “mesh” fries (called waffle too) around in NZ. “Mesh” fries are all about pure crispiness (surface area), they have holes in them, so if you used with dips they will pick up heaps of it. Here is the condensed for this dish
Started my adventures with sousvide cooking more seriously, it changed the way I think of consistency when cooking. And actually I noticed that it takes the hustle out of some processes as well.