Duvel

Yeap …

Add yeast, let it ferment for some days and voilà: cider ! Boil for a few minutes and the alcohol is gone. Or - for your recipe - use apple juice and substitute 5% of your liquid with apple cider vinegar. That‘ll give some tartness the juice is missing.

After a long walk through the frozen town … I stopped at the butcher and got my (preordered) Saumagen. 1.6 kg were a bit too much, so I froze part of it … While the rest became tonight’s Saumagen burger with pineapple Sauerkraut and baconnaise on a brioche bun. Served with fries (yay for airfryers) and more baconnaise … No complaints 🤗

Reminds me a bit of Apu …

Peas ? That’s a new to me …

Wow … you can get Kassler in the US ? It looks uncured, though ?

Peanuts with yuzu koshō … oishii 🤗

Got a nice 900 g “slice” of entrecôte on Friday and decided to go with a classic peppercorn cream sauce a la @Ann_T. While preparing I found out that unfortunately my glass of green peppercorns was somewhat off - and no possibility to get some on a Sunday night. Luckily, I had a fresh pack of shichimi tōgarashi (a blend with a high sanshō amount from Kyoto) opened last week and that made an excellent substitute - aromatic, medium heat and it worked well with the whiskey I used as well 🤗 So, with creamed spinach and fries from the airfryer as sides … No complaints 🥳

Om our drive back from our holidays in Spain we passed through the Franche-Comté area, and I picked up a raw milk Vacherin Mont d’Or. Today I stuck some garlic cloves in, topped it up with a bit of white wine and popped it into the oven … Served with good bread, cornichons, honey cukes, olives, some sausages, tomatoes, celery sticks, … Soooo good 🤗

That is simply beautiful 🤗

I had to dig a bit in the mancave (where my cooksbooks had to migrate some while ago), but I found this: Typical Wei Chuan publication from Taiwan: slightly odd translations at times, but reliable recipes with some background. Describes basic dough properties (cold water dough, hot water dough, laminated dough …) and examples how to use them. Many pastries are not traditionally baked, but fried, griddled or steamed. However, there are baked examples as well*. Example recipe (for the book, not the baking): Another book with a lower yield of pastry recipes on “Taiwanese night market snacks” … Both books are bilingual, yet with traditional Chinese script. I suggest to look for Wei Chuan publications (Taiwan) on “Chinese snacks” in the US. That should help you. If you need more details/pictures just PM me … —- * Contrary to popular belief, quite some folks in Taiwan and China own sophisticated microwave ovens with broiler function, and can bake at home. A (Chinese) friend of mine makes excellent peanut pastries in her home in Shanghai.

That‘s perfect - for that discount you can buy an additional Ooni, so your steak and your pizza are done at the same time 👍

Interesting … where did you get that inspiration from ?

Harzer „carpaccio“ and a cup of chicken soup …

Sorry, position's taken. They do have the male version of that already 😝

Yeap … dat one !

With DW and little one still sick-ish, I whipped up a chicken noodle soup …

Back to work today after two weeks in Spain - why do holidays always have to end 😪 At least I got a lunch meeting in our company restaurant. It’s called “quick lunch set”, but it did the job … Double boiled goose consommé with roasted apple pieces … Venison filet with Spätzle, roasted chestnuts, blanched Brussel sprouts and the most dense & aromatic sauce I’ve had a in while … Petit fours and coffee to finish. I am reconciled with the day ☺️

You are correct 🤗

For some reason everytime I spend my Christmas vacation in Spain, I get sick. Must be the absence of any stress or something. Regardless. after some crappy days today was my “convalescence” linner (a lunch taken from 16.30h-18.00) at a local restaurant with Catalan favourites … Menu for @rotuts … Amuse-gueule: Pumpkin soup with jamon serrano … I had the Trinxat, a mixture of potatoes, cabbage and bacon … DW chose the red beet soup with pickled fish and avocado … For mains she took the oil poached salmon (calling it Tataki was a bit misleading) with leek confit - this was excellent ! As was my squid with blood sausage and artichoke purée … Dessert: Tarte Tatin for her … Puff pastry filled with cream and strawberries for me … Coffee & a nap 🤗

I had a bottle of Corryvreckan some years ago. It was good - dense, sweet, mineral and quite peaty. At 57% the experience of course depends heavily how you dilute it - I tend to enjoy at slightly higher abv’s, so that’s when you get above notes.

Damn … that’s smart 👍

Ahh … and I thought its some kind of 3D printing pen for chocolate.

That should be feasible …

Simple dinner: xulleta (or entrecôte) and green beans with butter & garlic. The cuts here in Spain are always too thin for my liking, so you don’t get a proper crust without overcooking. Nevertheless, I managed a decent compromise …