THiS

A collection of 28 posts

THiS

Cocktail Bars

As some of you might have guessed, cocktails are one of my hobbies. Whether it's making them or travelling around the world and trying new and familiar creations in different places, is what makes it intresting. As I am sometimes asked for recommendations, here are some of them.

THiS

Useful Tools for the Kitchen

Having fancy tools such as wireless thermometers that calculate the time it will take to reach a desired temperature is pretty awesome. However, these have not made my day-to-day cooking simpler or better. You don't need much to cook: a knife, a chopping surface and something to cook,

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Go-To Recipes

After writing the post about chasing the new, I thought about which recipes or concepts have remained in my regular cooking repertoire over the years. Many of them are weeknight meals, which is one of the reasons they are made more often. Also, the original sources are often only used

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The Cocktail Cherry

A few days ago, I finally ran out of the jar of cocktail cherries that I bought at the start of 2024. I tend to follow Dave Arnold's philosophy on garnishes, adding them sparingly only when it's truly called for. That said, a few cocktails, including

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Chasing the New

The new potato season has started, so I have started cooking with potatoes again. Naturally, I made some Kartoffelbrei (mashed potatoes) and Kartoffelpuffer (potato pancakes), two staples of my childhood. This got me thinking. I like to try new things and discover new tastes, one of the reasons I have

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Fermented Potato Bread continued

After more than three weeks, I now have a new batch of fermented potatoes ready to use. This is my finalised potato bread recipe, developed through experimentation and me trying to replicate the one from Amass. The main difference is the addition of yeast to the dough to give it

THiS

Potato and Onion Bread

While the next experiments with fermented potato bread are underway, here is a simple recipe for potato and onion bread. If you've known me for a while, you might have seen me bring this to various occasions before. Despite being simple, it normally disappears pretty quickly. Recipe Ingredients

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Food related Books

Browse my bookshelf and you'll mostly find cookbooks. I frequently turn to these for inspiration, to find specific recipes, or simply because I enjoy reading them. Though if you look closely, you will also find some normal books. They're not cookbooks, but are more about food

THiS

A Kitchen Timer

I like having a dedicated timer in the kitchen. While you could easily use a phone, it's annoying to have to deal with it when your hands are wet or dirty. Pressing a button to start a timer is also much more convenient than fiddling with a phone.

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Sourcing Ingredients: a fun Journey and Balancing Act

Moving to a new place also means finding new suppliers for different ingredients. This is always difficult because you got used to where to buy what, and the weekly routine, at least for me, is based on when and where I buy ingredients. However, it is also an opportunity to

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An Attempt at the Fermented Potato Bread from Amass

Amass was a restaurant in Copenhagen that followed a zero waste approach and had some really creative dishes. Unfortunately, it closed in 2022, before I had the chance to go. Their fermented potato bread was one of their signature recipes and this is the story on how I tried to

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Miso Cured Cream Cheese

While travelling in Akita, Japan, last year, I came across a combination of miso-cured cream cheese and iburigakko (dried, cured and smoked daikon). It's probably one my favourite new bar snacks and goes well with a beer. Unfortunately, the cream cheese (Frischkäse) that we normally have here in

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A Story about Breakfast

While it would be great to have an elaborate dish for every meal, for practical reasons one of them needs to be simpler. Since I eat full meals at lunchtime and in the evening, breakfast is the one that gets simplified. This got me thinking: what is a good weekday

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Shio-Koji Experiments: Eggs and Pork

After making the last batch of koji rice, I set some aside to make shio-koji. The recipe that I used is the following: * 90g fresh rice koji (used the white koji spores from fermentationculture.eu) * 13,6g salt * 200g water Kept it at room temperature for around 4 days and

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Fridge Tetris

Sunday is usually the day I prepare at least 2-3 meals for the week, or at least parts of it. This means that there is going to be a collection of new containers entering my fridge. The problem? My fridge is quite small and already holds a decent amount of

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Motorizing a Coffee Grinder on the Cheap

I may have decided to venture into the world of espresso, but grinding 7-20g by hand at this fine setting quickly becomes tiring. So what to do? I could buy a simple electric grinder for a few hundred euros, but I already have two hand grinders. So the second best

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Making Mämmi the Easy Way

It was Easter a week ago, and continuing the series of Finnish foods, I decided to make some mämmi. For those unfamiliar, this is a traditional Easter dessert made mainly from rye malt and flour. Normally you do this in the oven for a long time. Though it wouldn'

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Organizing Herbs & Spices

Like many people, I have run into the problem of where and how to store my herbs and spices. In the past I stored my spices in round brown glass bottles. Those are quite nice as they are cheap, you can see the current level without full exposure to sunlight

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Getting Egg Timings Right

You've probably heard various guidelines for cooking the perfect soft boiled egg. Probably to put them in boiling water for about 7-8 minutes. The truth is, the time it takes is heavily influenced by the temperature and size of the egg. An M egg at room temperature might

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Reverse Engineering a Cocktail

As cocktails are one of my hobbies, you get tasked to recreate a cocktail that someone had somewhere. The "easy" solution is normally to ask the bar what they are doing exactly. In my experience there is a good chance that they just give you the spec, though

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(Un)intended Kitchen Items and Uses

I was in my kitchen and I caught the eye of the try square that I used earlier to divide the dough for biang biang noodles. Then I wondered what else there was in this kitchen that was not really common or used for a different purpose than originally intended.

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How to find Spots in a new City

If you are slightly similar to me, you like also travel for food and like to explore it while travelling. Now the big question is how do you decide where to actually go? Over the years I accumulated a few tips and strategies that made this decision a bit simpler.

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Organizing Cooking Ideas

Every week there is the same big question. What am I going to cook next week? As I really enjoy cooking, this makes it even more difficult: should I try something new, make some of my favorites or try to perfect a recipe/technique? There is also the factor of

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Cocktail Egg White Replacement

While I enjoy a (whiskey) sour with an egg white, you then need to find a use for the yolks, cleanup gets harder and of course need some fresh eggs on hand. There are ready to buy egg white replacements, such as, Fee Brothers Foam, but it is easy to

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Karjalanpiirakat

When I lived in Finland they were pretty much everywhere and good ones are really nice. Since they're not really common in other parts of the world, here's the recipe I've been making for a while now. Recipe I used the following recipe as