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Duvel

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    Hong Kong

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  1. Duvel

    Lunch! What'd ya have? (2018)

    After a bit of overindulgence in the last week (or month ? year ?) I have to cut back ... Low carb usually works best for me, so today cabbage-based “pizza” with mushrooms. It can’t fool you, but with a lot of toppings you get that pizza feeling on a neutral-tasting carrier. I accidentally browned it a bit too much, but decided that actually that is not a bad thing ...
  2. Duvel

    Dinner 2018 (Part 1)

    That looks so yummy, @robirdstx! Exactly my kind of food ...
  3. Duvel

    The ultimate tomato sauce topic

    Fish sauce as salt substitute yields pretty similar results.
  4. Duvel

    Dinner 2018 (Part 1)

    Dinner at a technical workshop in Nanjing ... I was allowed to select the dishes 😋 Some local veggie with sesame dressing Braised eggs and intestines (and ears) Century eggs in vinegar Shrimps with peas Shrimps with barley cooked in orange juice “Stinky” tofu Matsutake mushrooms Black pepper beef Pork in sweet bean sauce with steamed bread BBQ lamb ribs Spicy frog Pan-fried dumplings Fried mushrooms - their speciality Xiao Long Bao Crunchy potatoes Braised daikon Pork head terrine with aged vinegar
  5. Duvel

    Beef Wellington Novice

    In an hour of need I used thinly sliced Mortadella once and found the result very pleasing ...
  6. Duvel

    New Lays Potato Chip Flavors

    Salted egg yolk flavoured fried fish skin is THE hot item in Hong Kong right now. Most of them are quite good, also itheir potato cousins. Freeze dried egg yolk powder is not expensive ... There is only one way to find out, @liuzhou ...
  7. Duvel

    New Lays Potato Chip Flavors

    Saltwd egg yolk as a flavour is usually yummy ...
  8. Duvel

    Lunch! What'd ya have? (2018)

    Lanzhou Lamian in a industrial canteen in Nanjing. Setting is very 70’s, but the noodles are great ... The cook pulled all the noodles by hand upon order and dished out about 30 portions in 15 minutes. Very impressive. This is the “double meat / one egg” variety, enhanced by a generous spoon of chili oil sediment. The noodles had a great chew. Very satisfying (and cleared my sinuses) ...
  9. Duvel

    Breakfast! 2018

    Well, given that most guys in Europe can’t tell Shanxi and Shaanxi apart, I’d say close enough. I stick with my story 😋
  10. Duvel

    Breakfast! 2018

    Just think ! He must have given the Chinese some recipe in return for bringing all their noodle magic to Europe, no ..?
  11. Duvel

    Lunch! What'd ya have? (2018)

    In a can !!!
  12. Duvel

    Lunch! What'd ya have? (2018)

    Hahaha ... you think too much of me. No patience, no explanations - truth to be told: I was simply looking for an excuse to go again. And in that light - coming today again, three days in a row, the server greeted me with a smile and said “welcome back, sir” 🙄
  13. Duvel

    Lunch! What'd ya have? (2018)

    Just to give you the full picture on the elusive “knori”, I went again yesterday. Today pickles (as mentioned yesterday) and fried chicken as starter. The “knori” picture is the seasonal speciality menu, featuring “Yokohama-inspired” Hakata ramen. In their view that’s adding a giant piece of braised and seared pork belly as well as blanched cabbage. The tonkotsu stock is double concentrated. I know you would ask how it co pared to the original so I just took the plunge: it’s very good. The double tonkotsu stock is outstanding and makes your lips stick with gelatine. The belly in one half inch chunk, sweet from the braising liquid and smoke from a hard sear. I might need to go back today ... Out of topic: On the way back I found a perfect xmas gift for my sister: sushi socks ...
  14. Duvel

    Lunch! What'd ya have? (2018)

    Hahaha ... yes ! Now that you say it There was no nori, that what looks like nori is the menu ...
  15. Duvel

    Lunch! What'd ya have? (2018)

    Yup. You can add fresh garlic puree into your hot soup to make it richer. Especially good with the miso ramen. Not so good with your wife. The other condiments are: Roasted sesame (in a grinder), shichimi togarashi, bean sprouts with chili peppers, pickled "snow vegetable" with spicy bean paste (tasted almost like Gochujang, which would make sense given the geography of Hakata), vinegar, chili oil. I am not so sure what "Knori" is - tried Google, but nothing substantial came up ...
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