Vlcatko

Thanksgiving: - Brie panna cotta - Turkey consomme with "Flädle" shapes - SV turkey breast and turkey leg confit - cornbread, Hasselback potatoes, green beans with bacon - pear loaf cake with pear whipped cream Christmas: - lentil soup (my family has always done the brown lentils but since I am in charge of the soup this year I will try to lure them to the darker side of this legume 😁) - pork and chicken escalope - potato salad

Felt more like summer than spring yesterday (27°C) so I tried something fresh/healthier to keep the vibe going a little longer (the forecast said rain and temperature drop for today and so far it held true)... Vegetable soup (spinach, peas, edamame, broad beans, pea shoots) + baguette

Amazing meals, everyone! I will have to go back to the previous thread and see what other wonders I missed while I was away Clean-out-the-fridge salad with wheat-rye bread with hazelnuts SV duck breast, potato-chestnut mash, salad Breakfast for dinner - soft boiled egg, fried potatoes, bread (from above) with mustard and spring onions, radishes Escolar, pak choi and asparagus tips Scotch eggs (from 63°C duck eggs) and salad with Dijon-yogurt dressing SV + roasted pork belly with apple sauce, crackling crumb and white bread (all M&S, the leftovers made a killer sandwich!) Penne alla carbonara with mangetout and pea shoots Baked salmon on mizuna salad Couscous with vegetables and turkey curry

Waldorf salad with seeds, pan-roasted potatoes and turkey confit. Milk rice with amarena cherries as dessert (I tried taking a separate photo of it but that thing is very hard to capture nicely, at least for my non-existent photography skills But hey, maybe some Klingons will get nostalgic ) White bean soup with sprouted lentils

Hm, while I agree that serving food in a sink or on a gardening utensil is plain awful, I don't see what's the harm in a slate cheeseboard or using small cutting boards in lieu of plates (e.g. from what I have seen during my visits in Austria, it's common for breakfasts). I also love eating from wooden bowls and my organization loving self sometimes gravitates towards using multiple small vessels for different parts of the meal, even if they are traditionally served together on one plate. Alinea, Noma, El Bulli et alii have no problems with just/no plates for some of their courses why shouldn't other restaurants try to bring something extra/fun for the guest aside from the food itself? Of course if proper hygiene is not observed, I see the problem immediately.

As dcarch said, this thread is very inspiring! Thanks everyone for sharing and making me more adventurous! Saturday - I didn't have many of the "proper" ingredients for authentic one but I have to use up the cabbage somehow and I was lusting after it for some time now - so improvised okonomiyaki Yesterday - romaine lettuce with Caesar style dressing, bacon bits and roasted seeds, croutons and the absolutely overcooked and absolutely lovely turkey confit

Sauteed turkey (meat cut and seasoned the previous day - turmeric, ginger, coriander, salt, olive oil) with almond flakes, couscous and salad (cabage, cucumber, young broccoli, spring onion, celery) with soy-ginger vinaigrette. Castelvetrano olives for later.

Bought a deboned turkey "thigh" (the package said thigh but from the size and shape, it must have been a drumstick) - played with it a little bit and separated all the muscles - the nice intact and plump ones went into the fridge with some salt and will be confited later, the too thin ones were cut into thin strips and marinated for tomorrow and the rest went into a "stock baggie" and these baked nuggets. Served with tzatziky and romaine with creme fraiche dressing seasoned with paprika. The wine was local, a new one for us and we were pleasantly surprised - all in all it was a great evening

Came home very late and very hungry so I had to have something quick - reheated the leftover duck stock from Saturday that I was keeping more as an ingredient than an actual dish, while it was getting warm I boiled the last of my homemade noodles and I added a poached yolk for some extra richness... I might have eaten three more slices of that crusty Italian loaf while I was waiting...

It was quite salty but much less so than Spam (my previous can-experiment). I bought the "chunky" variety at M&S and there was a good amount of chunks - so much so that it was a tad tricky to slice and fry, I liked that. Taste wise - can't be sure if I prefer it cold (please don't judge me ) - with good bread and mustard, or crisped up - I liked it both ways I agree it is a good backup if you can't get out for some time - I always have a few cans of pork pieces and duck confit as a backup... Now I wonder how the non-can version tastes, but no idea where to get to it here...

Heheh, the story of how eGullet spreads cooking methods "normal people" have never heard of Yeah, I will be making them again too! The taters I used in that first try were way past their best and I was in a bit of a rush too so I think they will be even better next time... It was a bit tricky (I am a big klutz and I was afraid of an accident) to skewer/slice but worked well - I would love to try it with those baby cabbages I sometimes see - so the skewer could go through all the layers, even the middle ones. This way (I skewered the side of a regular head in three places then sliced parallel to the skewers and finally sliced that into three - the piece in the picture is from the middle) I lost few of the inner layers (which I promptly ate, rather than try to reskewer the pieces)...

Corned beef (bought the can quite some time ago because I was curious what it was all about and which I found in the pantry when looking for things to use up), roasted cabbage, potatoes and young broccoli.

Duck confit with "cold oil" french fries (inspired by one of the previous posts here - thanks!) and garlicky young broccoli and choi sum

Hmm, so it's not a common practice then - to lard dryer meats? Quite a few of Czech dishes (that are now quite commonly called traditional) use larding so I thought it was a regular thing... Then again, I'd never heard of larding with butter before, so there's that

Warm legume salad with soft boiled egg and crispy bacon