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  1. Duvel

    Rice Cookers

    I have that one, actually already my second one, after buying it first while living in JP in 2003. It is excellent - foolproof & perfect (and I mean perfect) rice every time. And makes pretty good soups, too ...
  2. Every Sunday night ... about 100 g carbs. Better make it count 😉
  3. Got some nice veal shin yesterday and decided to do a SV braise. I prepared a sauce with the usual suspects: onions, carrots, garlic, tomato purée, white wine, bay leave - and augmented with fish sauce, oyster sauce, powdered porcini and two tablespoons of ‘Nduja. The sauce was probably the most umami thing I have made in a long time; I had difficulties not to eat it on the spot, but 90% survived. As my vacuum sealer is a very basic model that can’t handle liquids, I froze the sauce on a tray. Veal shin got a quick salt, pepper and sear treatment and was bagged with the frozen sauce sheet. 24h @ 176F. Crostinis with the buttery bone marrow and Maldon flakes as a starter, followed by the tender shanks in just the strained bag juices (solids were discarded) on top of mashed oven potatoes with copious amounts of butter and nutmeg. Very, very satisfying ...
  4. Duvel

    Lunch! What'd ya have? (2018)

    Spaghetti Vongole ... for the family. I had two eggs, boiled in soy sauce 😉 (not pictured)
  5. Duvel

    Breakfast! 2018

    Already did
  6. Duvel

    Breakfast! 2018

    Noooooo ... Kale is my favourite veggie by far. What I can’t wrap my head around, however, is how you can eat Kale that is still green with distinct leaves and has not been harvested half-frozen and boiled for hours with cured meat products. Maybe if you give the German version a go, you’ll fall in love with it as well. Especially in it’s ritualised version ...
  7. Duvel

    Beef Short Ribs -- The Topic

    More gelatinous in terms of the meat ? This is very interesting ... Would your assessment then be that the browning “facilitates” the leakage of gelatine into the sauce ?
  8. Duvel

    New Lays Potato Chip Flavors

    New one here in Hong Kong: CoCo House curry - this one is FANTASTIC !!!
  9. Duvel

    Dinner 2018 (Part 1)

    More cabbage pizza ... today I shredded the cabbage more coarse, resulting in a rougher texture, more like a veggie pancake. Taste again was neutral, but the mouthfeel was better than the “riced” cabbage version . It simply had more “bite”. Toppings were mushrooms and smoked lardons ...
  10. Duvel

    Lunch! What'd ya have? (2018)

    Yessss ! That looks so good, @Anna N...
  11. Duvel

    Dinner 2018 (Part 1)

    Sunday night is pizza night. And while preparing the pies for my family I decided that after two weeks of ketogenic diet I might just have one or two slices ... Tomorrow back to meat and veggies, but tonight I enjoyed the mushroom & salami one (that disappeared so fast that I couldn’t make a picture) as much as the flammkuchen with chicken and rosemary ...
  12. “Chicketta” - chicken legs, scored and rubbed with salt, garlic, fennel, rosemary, chili and black pepper. Rolled in the skin to form a roulade and SV’d for 150 min @ 70oC. Checked for consistency & taste, very pleasant. Will think about deep frying or finishing from cold in the convection oven. Or maybe removing skin layer and then breading and deep frying - so many options 🧐 ...
  13. Duvel

    Dinner 2018 (Part 1)

    That’s basically tiny shreds of shirataki, right ? How satisfied are you with those ... can you compare it to cauliflower rice ?
  14. Duvel

    How Restaurants Got So Loud

    Nothing more romantic than enjoying a fancy dinner with your love interest wearing a pair of Mickey Mouse ears ...
  15. Duvel

    Dinner 2018 (Part 1)

    Yup. One has to prioritice ...