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Happy to oblige 🤗 So, 14d home-cured corned beef (with curing salt, sugar, quatre epice, garlic and pepper), braised in wheat beer for 6h at 120 oC in the oven … Plus the fixings - carrots with honey & thyme, potatoes with caraway and caramelized cabbage … Guinness … Some whiskey I got from my BIL (I had my doubts, but it was quite ok) … Followed by a not-quite Irish dessert 🥳 No complaints 🤗
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My parents and my sister and BIL came for the weekend. As Sunday is St. Patrick’s day, we preponed pizza & movie night to Friday. Out of fear pizza alone wouldn’t cut it, I prepared some antipasti … After that, everyone was full, yet they managed to finish half of the pies … I upped the hydration this time to 66% … cornicione was airy. And as for every good time, there has to be a good beer 🤗 No complaints 👍
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I eat a lot of cabbage and have never encountered a cabbage weighting only a pound. 1.5 kg would be a small specimen ? 500 g sounds more like an oversized Brussel’s sprout 😎
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Oh boy, do I have fond memories of that stuff. Every Saturday after progress report we headed out with the PhD and master student of the group to the Izakaya close to Katsura campus. The first whiskey highball came with the otoshi (or “free” snack), that was always changing. But the second highball came (only for us, being regulars) always with yamitsuki kyabetsu. Thanks for reminding me 🙏
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If only a true linguist could solve this conundrum 🤔
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While my method for ragù bolognese follows Marzella Hazan pretty closely, I take liberties with the ground meat very often. Germany is pork country and good quality pork is easier to come by than good quality beef. That being said I have never experienced any “hard bits” due to the nature of the protein.
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AFAIK, gado gado dressing is often made with fish sauce (and occasionally with shrimp paste) …
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Simple is best - and your Straciatella looks pretty much perfect to me 🤗
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Pizza & movie night: Half salami & mushroom, half capers/olives/anchovies … Hawaii: fresh pineapple & Kassler pork collar … Cornicione shot … Enjoyed while watching the first half of Avatar.
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While I can vivdly imagine a Parmigiano chicharrón I am also intrigued by the celeriac tartare … could you elaborate 🙏 ?
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Rana is a pretty solid choice for fresh ravioli, and most supermarkets have them (here). Their radicchio variety is terrific 👍
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Nope - the other 2/3 of the family are a bit squeamish about spicy stuff. Half is a (Chinese) chicken/ham/mushroom based stock, the other is a (Japanese) dashi/kombu/yuzu peel stock … The hot oil is in one of the three sauce options 😎
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It’s not that unusual, that these two events coincide, so yesterday we had “Chinese New Year meets (German) Carnival) … Hot pot (with a bit of Oden touch) … Followed by Fastnachtsküchle - ultrathin and super crisp wafers made from a sweet dough and deepfried (in lard 🥳), before being dusted with caster sugar. No complaints 🤗
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A pictorial guide to Chinese cooking ingredients
Duvel replied to a topic in China: Cooking & Baking
Most likely they are just chicken powder formulated that way to withstand higher humidity environments. Chicken powder containing a fair amount of salts will be mildly hygroscopic, so formulating them in granules will reduce the surface area and retard (undesired) clumping ...