Duvel

Roastbeef with a sweet soy glaze and a (unfortunately broken and dispersed by the time of picture taking) raw egg yolk …

The dutch pronunciation of „oe“ is what you would pronounce „oo“ (like in the word school) or „u“ in Bahasa (or German 🙃)…

Many questions raised here, maybe I can weigh in: Both „freezer packaging“ and your SV bag will likely be made out of the same material, polyethylene. Both are food contact grade, so no need to worry about plasticizers or other issues. I would still recommend changing the packaging for two reasons: Primarily, a SV bag is far more sturdy and will give you more security to keep its integrity during the long cook - if you want to add an extra bag to compensate you‘ll be basically willing to add the outside of the original packaging to your cook as well (in case of rupture of the inner bag - not so advisable). Secondly, you will have a chance to flavor the content (dried garlic, rosemary, butter, salt, …) before the cook, benefitting the protein itself and your sauce made from the liquid gold left in the bag after the long cook … For a tender yet still juicy texture I use 155 oF for anything between 30-36h. @weinoos temps work as well and give you are more traditional confit texture, a bit more fall apart, slightly more stringy - but especially with a heavily cured leg pretty much the expected taste & texture for confit. These days I mostly skip the curing step and be happy with this … I think that if you are happy with a tender leg with a tasty sauce from the bag juices, served with sides, you are good as it is. For some applications (cassoulet, or when you really want that traditional French vibe) confit it fantastic. But with „everyday“ duck leg SV I feel the non-traditional texture sits better with me.

Preponed pizza & movie night … „Spargel“: shaved asparagus, Hollandaise base, shrimps and some chopped salmon sprinkled over post bake … “Meatlovers“ (though most is hiding under the cheese blanket): every last leftover the fridge offered: salami, Bratwurst, ham and Spanish chorizo. Pickled onions for good measure … And a nice Riesling from the Palatinate, all enjoyed with „The boy and the heron“. No complaints, though the movie was a little bit to weird for me …

Rapeseed (Raps), a common source of neutral oil in Germany.

After a relaxing flight over the German spring landscape, got somewhat stuck in a theme … 😉 BBQ (because of the nice weather) & Spargel (just because ☺️). This time: Spargel vom Grill ! Freshly peeled asparagus, doused with Pinot Gris, salt, sugar and butter, tightly wrapped and steamed on the BBQ for about 15 min … Dressed with egg & parsley … Served with “the usual” BBQ items: belly skewers, pork collar, some sausages & cheese. Potatoes, salad & potato salad, too … Hollandaise ad libitum … No complaints. And because of the presence of my in-laws served with a nice red instead the usual chilled white. Not bad at all 🥳

Yeap … see here for my definition.

Thanks … looks somewhat “German” 🤗 If now you add some Mett you are pretty much all set for immortality …

Can you elaborate on the “health” part ? Is it some kind of multigrain ?

More of a “linner”: driving back from our site to Dresden and stopping by a hunters lodge in the middle of nowhere. Bright and sunny outside, so we picked a place on the terrace. Still Spargel season, so I tried the East German variety … Soup … The full monty with Schnitzel … Great potatoes (Brandenburg & Sachsen are potato country !) Aged marsh pear Schnapps for digestif … No complaints 🤗

Light dinner at some neighborhood Döner place: Pide with minced meat, roasted pepper paste, parsley and chili. Side salad, beer and Ayran.

Visiting the Augustiner Bierkeller today. I am a huge fan of their Edelstoff, fresh from the wooden barrels, but I also like the quieter, less touristy atmosphere. Of course they sell all the beerhall standards … But: it’s still Spargel season, so some Bavarian asparagus (good, but nothing compared to the Palatinate produce). With a Münchner Schnitzel (pork, with horseradish under the breading), potatoes and Hollandaise. Can’t go wrong with that.

Typical condiments for grilled meat (not restricted to horse, but also applied to it) is mustard and horseradish (pure or with cream). Ketchup is available if you insist. I took just a bit of horseradish. And of course they butter the roll. English menus are available in many restaurants and the big beer halls. And this being the Hofbräuhaus - THE prime destination for Munich visitors - the share of English menus on the tables is 50% …

Walking back from the Augustinerbräu breakfast I stopped at the Viktualienmarkt for a Schmalznudel. It’s a yeast dough, deep fried in lard and topped with sugar … To balance it out I opted for some lean meat and got a grilled horse sirloin sandwich. Super juicy and meaty … And a dessert at a local beer hall … Strawberries complement the seasonal Maibock beer perfectly … Of course, the surroundings (and the music) enhance the experience … And as a @rotuts special 😉

Can’t beat the perks of (the end of) a business trip to Munich … Fresh Weisswurst with Brezn … Followed by Leberknödelsuppe … All enjoyed with Augustiner Edelstoff from a wooden barrel 🥳