Honkman

Sometimes there isn’t enough time to buy anything even though you originally planned and so you have to combine more unusual things - indian inspired stir-fried greens (kale and swiss chard) with black mustard seeds, turmeric, curry leaves, coconut, lime juice and jalapeño served with some excellent sausages from our closeby German butcher. Overall excellent “fusion” food.

Aloo matar (potato and green pea curry in a tomato based sauce) over rice

As so often the least photogenic dishes are often the best tasting ones - veal stew with blanched asparagus and shiitake mushrooms and two sauces (veal jus roti and asparagus puree) served over spaetzle

Frikadellen (German dish somewhere between a meatball and hamburger patty with 50%/50% ground beef and pork, sautéed onions, parsley, egg, roll (softened in milk and water)) and potato salad with celery, red and green pepper, scallion and freshly made mustard mayonnaise.

Simple but tasty - lentil stew with carrots, celery, bacon, thyme, bay leaf topped with an apple, mustard, acetico balsamico mixture and some sour cream

Of course - basic biology that time is an important factor.

Yes - there is plenty literature. Ultimately, if you braise a piece of meat you get it tender because you denature also proteins (not through pH but heat) but the concept is the same

Acids denature proteins, e.g. ceviche, and since buttermilk is slightly acidic (lactic acid) it will denature (tenderize) proteins at the surface of the chicken meat. It might also give a slightly tangy flavor in the final product

Just a simple dressing of olive oil, champagne vinegar, dijon mustard, salt and pepper

I think it might have helped as I was using really high heat to get nearly a “crust” in the eggplants

Thai inspired beef-eggplant curry with beef chuck braised in coconut milk and beef stock with a paste made out of ginger, shallots, garlic, jalapeño, lemongrass and key lime leaves. Added sautéed eggplants for the last 20 minutes and finished with fish sauce, brown sugar, lime juice, puréed cilantro, thai basil and quickly fried garlic.

Not that his previous book was bad but he adds a lot of marketing/self promotion to the equation. Some of his recipes are good, some are quite bad and his spin on “new/never seen before techniques”can be a bit tiring (especially if they are not that new.)

Chicken Adobo Tacos (chicken thighs braised in white vinegar, soy sauce, dried chilies, tons of garlic, cinnamon stick) with a tomatillo-avocado salsa (from Wes Avila’s book Guerilla Tacos - if you like some creative tacos I can only highly recommend the book) And a salad of fennel, cucumber, radish, parsley, dill and chives with a honey-mustard vinaigrette

Cod with a mustard-bread crust finished under the broiler, mashed potatoes with milk, cream cheese, thyme and nutmeg and some briefly sautéed vegetables (green and yellow zucchini and red pepper)

Hacksteak (typical German mix of something between small meatloaf and a hamburger patty) made with mix of ground beef and pork, onions, moistened bread roll, corn, kidney beans and egg. (and some crisp bacon in top). Served with a mix of beans in a tomato sauce and fries

Just out if curiosity- looking at the different restaurant photos, is anybody wearing a mask inside ?

Mushroom Soup (with white mushrooms, dried porcini powder, onion and 2-3 small potatoes to give some body) finished with croutons and whipped cream

Vietnamese chicken thighs (marinated overnight with jalapeño , lemongrass, fish sauce and sugar) and some quickly stir-fried vegetables (broccoli, green beans, red pepper, bok choi, scallions) over rice (and still no idea how to plate dishes that they don’t look like you accidentally dropped the plate)

That really sounds like horrible pacing/timing by the restaurant (and pandemic isn’t really an excuse)

Mediterranean inspired beef burger with sun-dried tomatoes, shallots, oregano, parmesan, parsley covered with arugula

Latkes with caviar (from a restaurant) Homemade Quiche Lorraine and finished the night with banana soufflé with raspberry sauce

Kedgeree with smoked trout, hardboiled egg, parsley, nutmeg, sour cream

Simple dinner - soup made with chickpeas, potatoes, caramelized onions, chorizo and spinach

Red Curry Soup with leeks, cavolo nero and egg noodles - the soup wasn’t as red as expected as our current red curry paste is much hotter than expected and so just two teaspoons were enough instead of the suggested four tablespoons. Interesting flavor combinations as the base with red curry paste, tahini, honey, soy sauce and butter.

It is hard to take any chef serious who has such “health” claims associated with his own cookbook. If you don’t have celiac or a missing enzyme there is no serious clinical data even remotely supporting that eating gluten, dairy l, grains etc is detrimental to your health. I might have ignored such book comments a few years ago but with two years of pandemic life where it became clear that too many people are ignoring science, even if it might kill others, it is even more important to constantly pointing out any science quackery.