17. februar 2016

Rebrca

Danes je bil spet dan za rebrca. In ker sem pred časom obljubil, da bom objavil recept, sem se malo potrudil in fotografiral  …

Moj recept za rebrca je nastal na podlagi teh dveh spletnih receptov, a še ni natančno določen, temveč se stalno spreminja in dopolnjuje. Danes je bil tak.

V posodici zmešam zmes za natiranje: rjavi sladkor, sol, poper, čili, papriko, dodatke po trenutnem razpoloženju. Rebra natrem po obeh straneh in jih postavim v pekač, tako da so kosti zgoraj. Pekač zavijem v folijo in dam v pečico na 110 stopinj za vsaj tri ure. (Raje štiri ali pa še več.)

Today it was good day for baking ribs. It was also a good day for writing down my recipe …

This recipe (written down today for the first time) is sill very much a work in progress. I’ve based it on these two recipes but I’m still adapting it every time. This is the today’s version.

For the rub I mix together brown sugar, salt, black pepper, chilli and paprika. Then I rub the ribs on both sides, put them in a baking dish, meat side down, and wrap the baking dish with aluminum foil. I bake them in the oven for at least three hours (four is better) at 225 F.

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Najmanj dve uri pred kosilom se lotim priprave domače barbecue omake. Seveda ne na osnovi kečapa, kot se tega lotevajo Ameri, ampak iz paradižnikov. Ti trenutno niso najbolj okusni, a za omakco so dovolj dobri.

Tradicionalisti paradižnike najprej zavrejo, potem jih spustijo skozi mlinček, ki loči lupine in seme od uporabnega dela, jaz pa zadnje čase postopek poenostavim in vržem surove paradižnike v sokovnik s polžastim vijakom, ki naredi to precej hitreje in z manj svinjarije.

V široki ponvi prepražim malo čebule in zlijem čez uporabni del paradižnikov. Dodam začimbe: rjavi sladkor, poper, čili, sol, naprej pa po navdihu – danes je bila notri zelena, česen in gorčica. Pa obvezno eno merico viskija in malo kisa. Malo mešam, nato pustim, da zavre, prestavim na električno ploščo, tako da narahlo vre, zmeljem s paličnim mešalnikom in pokrijem z mrežico, da ne šprica naokoli. Občasno premešam.

Čez slabo uro je v ponvi pripravljena slastna omaka.

At least two hours before the lunch I start making barbecue sauce. Not from ketchup, of course, but directly from tomatoes.

Traditionally, one prepares “salsa” by first boiling the tomatoes and then putting them through the tomato press. I’ve simplified this process and I just throw raw tomatoes into a slow juicer, which separates good parts from bad.

I cook some chopped onions in a wide pan, add the tomatoes, seasoning (brown sugar, black pepper, chilli, salt, other seasonings by the current inspiration), one shot of whisky and some vinegar (a splash or two). When it starts boiling, I move it to an electric plate, mix it with a hand blender and leave it to simmer. It takes about an hour to get a nice sauce. (And don’t forget to stir it from time to time!)

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Eno uro pred kosilom rebrca vzamem iz pečice, odvijem folijo in dvignem pečico na 180 stopinj. Rebrca obrnem, tako da je meso zgoraj, in premažem z omakco. Potem jih vrnem v pečico.

Naslednjo uro vsakih 10 do 15 minut rebrca vzamem ven, dodatno namažem in jih vrnem na toplo. Po pol ure temperaturo dvignem na 200 stopinj, da se omaka lepše zapeče.

An hour before the lunch I take the ribs from the oven, unwrap the foil, and raise the oven temperature to 350 F.  I flip the ribs so that the meaty side is up and brush some sauce on the meat-side only. Then I put them back into the oven.

During the next hour this process (get the ribs out, brush the sauce, put them back in) is repeated every 10 to 15 minutes. After 30 minutes I also raise the temperature to 390 F.

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In to je to. Po eni uri mazanja in zapekanja (oziroma štiri do petih urah od začetka) so rebrca pripravljena. Žal traja bistveno manj časa, da rebrca izginejo :)

Zraven paše kakšno dobro pivo. Pa dober tek!

Finally the ribs are ready! It took about five hours, but most of the time I didn’t have to to anything. Sadly, it takes much less time to eat them :)

Recommeded drink: a good beer. Bon appetit!

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01. februar 2016

Korčula

Poletne počitnice smo preživeli na Korčuli, nazaj grede pa smo si na brzino ogledali še Split. Fino je bilo, edino zadnji dan nas je opralo – ravno ko smo se pakirali.
Summer vacation 2015 – Korčula and Split (on the way home).
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čolnič
 muzej - mizarsko orodje - ČB
 muzej - svetilka za na čoln
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pogled navzgor

29. januar 2016

Novoletna darila

Končno sem našel nekaj časa za pospravljanje in obdelavo slik (še od poletnega dopusta so se mi nabrale!), zato bo objav v naslednjem tednu spet malo več. Začnimo pri najnovejših dogodkih …
Kot vsako novo leto sva tudi letos pripravila kar nekaj doma narejenih daril. Lepo, uporabno in narejeno s srcem – to nama je všeč.
Tako je K (popravek, T je bila!) sešila majhno torbico za robčke …
Hello, dear readers. I’ve finally found some time to catalogue and postprocess my photos so you can expect few more posts in the next week. Let’s start with the latest events first …
We have – as every year – created quite some New Year gifts in the home workshop (that is, in the kitchen, mostly :) ).
K (correction, it was T!) has sewn a nice little package for tissues …
01 torbica za robčke
… skupaj pa sva sestavila šest mini japonskih vrtov. K je naredila skale in kamenje, jaz pa grabljice.
… while both of us have created six miniature Japanese gardens. K did the rocks and stones and I made small rakes.
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V družinske pakete sva dodala še (skoraj domače) olivno olje z domačim čilijem, sušeno zeleno z našega vrta in kremo s čilijem (za športnike). Japonski vrt so obdarjenci dobili v »kit kompletu«, vse skupaj pa je bilo pospravljeno v žepek, narejen iz starih kavbojk.
Families got flasks of virgin olive oil with home-grown chilly, dried celery from our garden and body lotion with chilly (for tired muscles). We delivered Japanese gardnes in a “kit” form so people could enjoy putting it together. Old jeans was used as a bag.
04 olje, zelena, japonski vrt in čili krema
K je naredila tudi balzam za ustnice, jaz pa tridelni svečnik iz domače akacije.
K also made some lip balm and I made a three-part candle holder.
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Največ zabave pa sem imel z darili za otroke. Pripravil sem šest kompletov malih lesenih koščkov z vdelanimi magnetki, ki se jih da sestaviti na najrazličnejše načine. (Idejo sem ukradel na Kickstarter projektu Cosmos. Fina stvar – če rabite kaj podobnega, kupite tam.)
This year I had a great fun building toys for children. I’ve created six sets of small wooden pieces with built-in magents which can be put together in various configurations. (Idea was shamelessly stolen from Kickstarter. If you want to own something similar, check out the Cosmos project.)
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Prazniki ne bi bili popolni in obdarovanci zadovoljni, če S ne bi spekla piškotov. (Super so bili!)
And, traditionally, S baked lots and lots of cookies. (And they were great!)
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28. januar 2016

Svet se pa vrti [332]

Živalske.

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WINNER---Julian-Rad
Torta.

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A Lumberjack Cake With An Edible Axe
Bivališča v epruvetah.

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rosa-2
Lesene igračke.

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fdup.toys-2-duks-in-a-row
Viseči stoli.

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image
Umetni sneg na steklu.

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Artist Uses Snow Spray To Create Incredible Winter Scenes On Window Panes
Leseni koščki za nadobudne arhitekte.

vir
tsumiki architectural building blocks IIHIH
Prstani.

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Cityscape Rings Shekhtwoman
Lučke.

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Lines-Dots-Goula-Figuera-product2
Poličke.

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"Bilbao (Treet Shelf)," native wood, stainless steel, and glass, 150”x50”x30”
Bazen na strehi.

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Samo ločila.

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Closeup
Živali iz kovinskih trakov.

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Metallic Strip Animal Sculptures by Sung Hoon Kang

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