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Duvel

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    Weinheim, Germany

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  1. Duvel

    Dinner 2024

    Warm enough to fire up the BBQ outside, but not warm enough to dine al fresco (at least not for everyone 🤭) … Meats: sausage, Grillfackel (spiced pork belly wrapped around wooden skewers), pork collar steaks and chicken filets. Homemade herb butter bread … Tomato mozzarella pesto … Roasted courgettes with dried tomatoes and feta cheese … Potato “pockets” with cream cheese filling (hooray for air fryers) … Kartoffelsalat with bacon and cucumbers … There was also an off-dry Riesling and copious amounts of a new lime mint soda - no complaints 🤗
  2. Duvel

    Dinner 2024

    Pizza & movie night, “in-laws edition”. It’s not that easy to find a movie they haven’t seen and - for some odd reason - is not animated. So, the “real life” version of The Lion King, preceded & accompanied by: Salami & mushroom … Rohesser & artichokes … Capers, olives & anchovies … We had to choose the Spanish version, with subtitles for me (and little one, even though we are not allowed to tell that to the in-laws) … No complaints (on the pizzas, mind you 🤗)!
  3. Duvel

    Shio Koji

    That's something entirely different ...
  4. Duvel

    Dinner 2024

    They do look nice. If you want to go all the eay, you could potentially improve them with a 10 min quick cure with 2:1 salt:sugar to draw out more surface moisture and a sear with a high-heat stable fat, e.g. ghee …
  5. Duvel

    Dinner 2024

    My in-laws have arrived for a two week stay over Easter (yeaaaah 🙄). After the 13h drive the wanted something German, but “light”. Well, I had already mixed up a batch of Leberkäse, so … Light German dinner … Featuring: Leberkäse with 20% beef content (leaner than pork alone, at least that’s how I sold it …) A bottle of wine they purchased on the transit through France, because „my FIL always needs a glass of wine for lunch“. He also needs a nap after that, and I wonder how he took it as my MIL doesn’t drive … And for the cook: Cherry Coke Zero (extra „light“ because diluted with a good splash of bourbon. Hey, my in-laws arrived recently !) No complaints. It will come in the next two weeks, though 🤗
  6. Duvel

    Popovers!

    Maybe use a tangzhong to achieve the fluffyness without the egg taste ..?
  7. I hadn‘t heard of peposo before, but looking it up I am certain that beef cheeks will do great and you‘ll be please with the result. Mirroring @&roid’s advice I’d make certain they’ve rendered out most of their connective tissue as gelatin into the stew, then the richness of the entire dish (not the meat itself) will be balanced, as @AAQuesada mentioned. Please give it a go and report back. I’ll be checking on offers for beef cheeks as well to try peposo. Thanks for pointing in that direction 🙏
  8. Duvel

    Dinner 2024

    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 🤗
  9. Duvel

    Dinner 2024

    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 👍
  10. Duvel

    Cabbage

    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 😎
  11. Duvel

    Cabbage

    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 🙏
  12. If only a true linguist could solve this conundrum 🤔
  13. 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.
  14. Sea urchin-flavored rice crackers … excellent 🤗
  15. Duvel

    Fish Sauce

    AFAIK, gado gado dressing is often made with fish sauce (and occasionally with shrimp paste) …
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