Schweinshaxe- I can barely spell it.

Translated as Pork shank, this is a traditional German style, oven roasted pork shank with beer and spices.
I recently created this dish after check on several online recipe and the result does not disappoint.

What we have here is the meaty front leg from a pig.
For the ingredient part, I used fresh pork shank from my very own butcher shop. (Mwahaha, perks of being a meat supplier yes?) along with some garlic, onions, salt, black pepper and two cans of Pilsner beer, just these simple stuff.

The difficult part is the roast,  to attain the crispy outer layer skin and tender, juicy meat inside, this dish needs to be roasted at 175'c in the oven for about 3 hours while regularly baste with the beer or added more to keep it moist,  at the same time not burning the outer skin.

When that is done, the remaining from the baking dish is not wasted and made into sauce for the dish.

And the result is a tender and juicy pork shank enough for one, or two less hungry person.
All this dish ask of is some patience.

Let's say you are interested in making this. Then here's the recipe: 

http://www.kitchenproject.com/german/recipes/Schweinshaxe/Schweishaxe2/index.htm

Project: Squid ink pasta

A man's gotta do stuffs.  As did I find joy in making food from scrapes.
The latest project: Squid ink pasta.

A quick search on the Internet and things are all pretty easy.
Flour, eggs, water, salt, squid ink, olive oil.

My only mistake is trying to knead them with my bare hands and it took me a good 30 minutes of sweating to get the dough smooth enough. A machine in the kitchen would have it done in minutes.

Anyway, I even got myself a manual machine to cut my pasta dough. Whilst the rest of the time it will be rolling and cutting fondants.

All seems well, until I tried to cook it and that recipe I followed doesn't turn out to our expectations.

I'm going to do some work and research on them more.