Honkman

Thai Rice Soup (Khao Tom) with pork meatballs, rice, shallots, ginger, lemongrass, garlic, chili sauce, fish sauce, cilantro, lime, crispy onion and (too long cooked) egg

Do you ever eat desserts (including sorbet) in restaurants ? If yes, you very likely will have eaten desserts with all of these ingredients (and much more). So why is it a problem when used at home ?

I took a look at a bookstore and after looking through found it to be a badly written book. His writing style, the focus of the book (not really for beginners but also not for more advanced people) looks very disorganized and not worth buying

Why dreaded - it’s a great and versatile vegetable - good raw in salat, cooked in stews/soups, in stir-fries etc

Quick turkey chili with pinto beans, red pepper, tomato salsa and sour cream

Whole Wheat Pasta with shredded brussels sprouts, bacon, shallots, peas, walnuts in a chicken broth-cream sauce

Venison Bolognese with carrots, parsnip (why is it so hard to get parsley root in the US), leek, celery root, morrels, black beer, warm spices

Chicken Tacos (thighs marinated overnight in orange/lemon/lime juice with turmeric, onion and garlic powder then grilled) with a raw tomatillo/cilantro/chile/garlic/avocado/lime salsa. And a salad from roasted radish and asparagus, and arugula with a olive oil, parsley, garlic, burnt lemon vinaigrette

Just bechamel - no cheese, vegetable or anything else ?

Frikadellen (German style flat meatballs) with a panko crust over potatoes and carrots in a vegetable-cream broth

Never heard of Leberwurst in Himmel und Erde but up in the north we always used blood sausage and fried bacon

Spaghetti Carbonara based on a recipe from MilkStreet which was interesting and tasty but a bit too cheese-forward. And some homemade roasted strawberry buttermilk ice cream (recipe from Jeni’s book which tends to be very good and reliable)

Fried eggs made in the oven with mix of sweet potatoes, red pepper, zucchini, kidney beans and corn

Interesting flavor combinations of this Thai/Asian-fusion inspired veal stew from a Vongerichten recipe - with vanilla bean, key lime leaves, lemon grass, chili, garlic and many different vegetables individually blanched and added at the very end. Overall very tasty and much lighter than your “regular” veal stew.

Shrimp Tacos - Shrimps very briefly sautéed in a mixture of tomatoes, onions, jalapeño, garlic, ketchup and lime juice. Tortillas were brushed with some oil, then some shredded cheese and the shrimp mixture added and heated in the oven for a few minutes until the tortillas gained a little bit of crunch. Finished with avocado, cilantro and shredded lettuce.

Pasta with zucchini (the seeds/flesh scraped out, cut very small and used as part of the sauce, the zucchini “shells” briefly cooked with the pasta), leek, Italian sausage, small amount of tomato, parmesan, rosemary, parsley, garlic and a splash of heavy cream

It’s 2 Doner skewers which are about 6 feet

Oven roasted eggplants and potatoes spiced with cumin, coriander and chili over coconut rice.

Horribly plated but tasty - stir fried chicken with red pepper, scallion, cashew

Not sure if I agree - you can make some great dishes with briefly sautéed kale (including as topping on pizza which we have done quite often)

Why is it annoying on pizza - it’s just one ingredient to work with (and pairs nicely with many other toppings)

Sauerkraut Stew with Kassler (German-style brined and smoked pork chops), potatoes, roasted red peppers and caraway And a blueberry brown butter buckle (with ginger, black pepper and nutmeg) for dessert

Kale on pizza is great - just be a little bit more open-minded. Just repeating stuff you are used to is so boring

I doubt it will travel around much - most likely sitting on some container ship waiting to be unloaded

I prefer custard based ice cream. Jeni’s ice cream have often a very custard based ice cream like consistency (and you don’t taste any of the cream cheese). I am quite sure if we would do a blind tasting you would have problems to distinguish between Jeni’s and custard based ice creams