• 3 dl. of freshly grinded coffee
• 70 cl Vodka
• 1 Vanilla stick (you know one long one)

• 2 dl normal sugar
• 1 dl Farin sugar
• 3 dl water

Look at the gallery for pictures of summer 2019.

Did make.

Smoking a tenderloin.

Made a smoked tenderloin though I did not follow the recipe described on this site. Do to that I did not have the Port (beer) when I did it. So, I made it basic with salt, sucker and smoke.

It was salted for about 36 hours in a vacuum back in the fridge after that it was watered out for about 45 min in a bowl with water (please note that was not enough it should have had more). Then dried for 24 hours and smoked overnight in the smoker (approx. 12 hours cold smoke).

After it came out, it got another 24 hours in a plastic bag in the fridge.

As mentioned, it was not watered out enough, so it was salty, but the smoke was good. And if you served it with scrambled eggs on a Rye bread then it was fine.

We have primarily been around Skåne where we live, and the gallery will also show this.

There are a few details missing I should be able to get them done today. Because the bacon is ready for smoking tonight. But let see where it ends. I might end up using the Weber smoke that will work too.

I decided to do a cold smoked piece of bacon and used oak and juniper for the smoking. I ended up using the Weber grill and a Weber spiral for smoking. The spiral one was the first time used it’s look’s nice and all, but had a lot of problems with getting it started. Think I need another way to get it started. I have to look into that.

Yes I know I am working on a smoker, but has not had the time to do anything about sins the last time I wrote. So still missing a top and still in the workshop in the basement. I will get to it soon I hope. 

The smoking went well. It got approx. 8 hours and I thought that was maybe a little low but after tasting it, I found it fine.

So everything went well, but I am sorry to say that I do not have any pictures and please be aware it was test run, so next time the documentation will be shown on the page in another article.

Places we where:

Stockholm
Helsinki
Wasa
Kokkola
Kuusamo
 Lathi

But enjoy the pictures.

Here is a few things there has been happening with me and my families life. We are almost out of kittens.

After we have been fathering/mothering 12 kittens in 3 different litters. I have had enough and my wife to. So both cats have been fixed so no more kittens.

We still have 2 from the last litter. But one is going to Finland in august and the other one is going on the internet. Please be aware that both are very cute and love to sleep with you at night. When those two have gone I am down to three cats and that is enough.

There has been a lot more but I dont have the all time but not this time. Later I will publish more.

The Bloom Gin is a botanical gin. It is very delicate as the also mention on the home page. It is round and mild, with a soft taste of the basic of a Gin.

You must be careful not to mix it with a full flavor Tonic, because the nuances of the Gin will disappear. Drinking it straight up you can taste intricate botanical flavors or you can mix it with different ingredients. On the homepage you can find some suggestion for drinks.

I can recommend it to try but please remember that it is delicate and should be enjoy as such

Rating: 4 out of 6 stars

Facts:

Web adress: https://www.bloomgin.com/

This gin always goes home well in a good GT it is well balanced and gives me a great flavor experience every time I taste it.

When I drink it, I have the juniper which I enjoy very much but it is not to overwhelming. Which I have found in many other Gins that I have tried.

Hendricks is very good Gin for the GT where you just need to relax after a long week.

Fill up you glass with ice and pour in a generous amount of Hendricks and fill up with a good tonic water and sit down and go through the week and finish it off.

Rating: 4 out of 6

It is made by Smoke It All www.smokeitall.dk.

One is called NO.2 Lowland it is for beef, game and lamb.

Declaration:
– Beech
– Garlic
– Paprica
– Rosmary
– Parsley
– Ginger
– Salt
– Sugar
– Vegetable oil

The other is NO.3 Valley it is for Poultry, Lamb and Pork.

I have not had time to test them yet. But I will give a description as soon that I have had the time to try them. I hope that it will be the coming weekend I am thinking that we should have som Duck breast.  That is always good.

And yes I know it does not state that is for Duck. So I promise to be objectiv.

We ordered the

As a starter: Salmon Tatar with fennel.

Main course: Lobster with lemon mayo

The plates were presented attractively and made you want to dig in.
The Tatar was very well presented and as I said made you wanted to dig in. But the taste was missing some, it was a little bland, I did not get this wow factor.

The Lobster was well done and the bread and lemon mayo was good. Combined it was very good.

I had at glass of the house white wine and it went well to both the causes.

If you are in the area, I would recommend that you went there to eat.

If I had to give it stars: then out of 6, it will get 4.

http://www.rogeriet.se/

This year it was cold as usual, don’t know why it is that every year. Here are some pictures from this evening.