Butter and beef are not the enemy!
Bitten by the culinary bug at an early age, more often than not, I found myself in my small kitchen, just because.
I come from a family of fantastic cooks and home brewers. I’m here to share generations of Ethiopian classic food, Ethiopian style homebrewing and other favorites with easy step-by-step photos.
My baking, cooking and homebrewing are mostly an attempt to recreate the dishes and the spritzes that I grew up enjoying by tweaking a bit here and there to improve the texture and the taste and also keep the authenticity.
Even though, my kitchen is the smallest of all the rooms [6 by 12 foot, the 9 foot high ceiling is a plus] that I have to keep the pantry in the other room, there’s always something to learn about or experiment.
What's more, dirty dishes left in the sink and on the counter gazing at me for days and not feel guilty is the only justification I got from a small kitchen tucked away by itself.
Some of my recipe experimental attempts produce good result that I am proud I made it.
And I have to admit that there comes those days, I would go to my kitchen hoping to nail that one recipe that something completely unexpected crops up to produce a completely unexpected result and keep me a little humble.
When processing meat to age, two major changes take place in a duration of two weeks to one month.