Duvel

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  1. To be honest: I haven't tried either. It was just a triangulation - it works with drumettes, it works with lamb shanks, so it should work with thighs too.
  2. For the "meatball" size/shape: could it be that they simply make an incision around the lower joint part of the thigh, severing all muscle and tendons. Then during cooking the meat would contract and for a type of ball with the bone sticking out (like a lollipop) ?
  3. Lunch! What'd ya have? (2017)

    Have physically returned from Japan, but not mentally. Today Okonomiyaki, cold tofu w/ shogayaki-style beef, quick-pickled seafood and miso soup. Quick and satisfying lunch ...
  4. Dinner 2017 (Part 4)

    @rotuts, yes. The Sake at second place (Nikai). We went to a nearby traditional bar that had an incredible selection of Sake. The owner took great pride in selecting Sake based on our preferences (in food) and tiniest bits of snacks (Otsumame) came with every one we tried. It was poured into the little ceramic cups (the two concentric rings are meant to help.you judge the clarity of the Sake) and said cups were then placed into the cedar wood box. Water slightly above at the ideal drinking temperature was poured into the box and you were supposed to "find" your sweet spot for the drinking temperature as the Sake slowly cooled down in the water bath. Mind you, we are talking about a few degrees centigrade. I think my ones never made it down even five degrees ... Smaller cedar wood boxes were available for drinking cold sake directly from them. For some reason that night we had only warm stuff.
  5. Dinner 2017 (Part 4)

    After a slightly longer day of negotiations, finally dinner at a famous Teppanyaki place in Tokyo. While the preparation is deceptively simple, the quality of ingredients in these kind of places is simply amazing. And the master does not show off with gimmick moves or "sauce bottle through the air" kind of things - he just works precise and concentrated and produces your meal exactly how it can be enjoyed best. "Clam soup", "Early summer garden", Sashimi, mixed vegetables, shrimp, Wagyu, beef-fried rice, Sakura sherbet. A selection of very nice Sake. Followed by more Sake at second place. Followed by something at possibly third place (memories got a bit hazy) ... A very enjoyful evening.
  6. Lunch! What'd ya have? (2017)

    Mixed sushi plate at Roppongi Hills. Costs about 25 USD ... excellent value for money. The Uni was great and the Negitoro (which I specified as the only "must have" item to the master) was the best I had in a long time ...
  7. Dinner 2017 (Part 4)

    The (pork) tongue was partly cooked. Essentially, they have a large pot of simmering intestine stew going on the whole day and the keep dunking the tongue in a couple of times, each time followed by a dip into ice water. I think the result would be somewhat like a sous vide tongue, albeit with short cooking time. It still had quite a bite ... In these type of establishments it's common to accommodate smokers, as they do basically cater for the neighbors and salary men. Despite the fact that people smoke and they grill intestines on a charcoal grill in front of you, the ventilation system is top notch and as you leave you barely can notice any residual smell on you ...
  8. Dinner 2017 (Part 4)

    Business trip to Tokyo. Went out with an old friend in Shinjuku to one of the back alley restaurants ... "Motsuyaki" - char-grilled intestines (pork), tongue sashimi, some grilled tofu and liver/kidney/tendon stir-fry. The drink of choice in said establishment was frozen shochu "ice", topped with lemon and some lemonade. Powerful stuff !
  9. Doesn't sound half as good as "Woolly Hedgenettle" ...
  10. The Bread Topic (2016-)

    Taught a bunch of local girls the basics of bread making on the weekend (at their request). Found out only after dinner and a significant amount of German wine that none of their apartments actually has an oven Brezel, wholewheat-rye-spelt bread with filling of their choices (ranging from fried onions over walnut/date to Wakame), lean white bread (here in Epi form) and Flammkuchen. Combined with homemade Kümmelbauch, sous-vide roast beef and compound butters as well as some cheeses (store bought). Everybody went home happily and packed with their own loaf of bread and enough leftovers to feed a family.
  11. McDonald's 2013–

    It's a regular Chicken McNugget, but they are more crispy here than the ones I had in Europe ...
  12. McDonald's 2013–

    It's Korean weeks again. Which means mostly oversized MgNugget packs and sauces. But you have to admit they do a good job with those: The Gochujang ("Korean chili sauce") was bold and spicy, the Bulgogi was tangy, garlicky and just sweet enough. The latter I would buy in a bottle. Lemon Herb was ok and Honey Mustard was fine as well. Korean fried chicken is big in Hong Kong, so naturally McD wants to participate. At around 45 HK$ (around 5.5 US$) for a menu with 18 nuggets, fries and iced lemon tea I won't complain (having a pre-dinner beer on the ferry home of course helps supressing the complaining and also promotes ordering an additional dessert afterwards) ...
  13. Lunch! What'd ya have? (2017)

    Donkey sandwiches at Fatty Wang's in Beijing. Crusty and flaky bread, braised donkey meat, chili and cilantro. Had some sweet&sour peanuts and garlicky cucumbers. Unfortunately, they were out of the braised intestines, much to the delight of my wife. Beer, of course. Doesn't get much better than that (although the roasted duck from the night before wasn't bad either ...).
  14. Koya-san is fantastic ... do you do a temple stay ? They sometimes offer hands on food preparation (zen-vegetarian, of course). I envy you !
  15. Bangers and mash

    Germans are known for their euphemisms...