Duvel

Morcilla (or any of its ethnic cousins) is a boiled sausage, so you can't really count on any binding from the cooking process of the mini Scotch egg per se ... There are two ways to achieve a structurally intact mSe: 1) you cut the boiled Morcilla part with raw meat. Its proteins will coagulate, which will keep the the meat shell in one piece. Addititional binder might work as well. The result will be a more sturdy casing if cooked through, resulting in a rustic dish. 2) you add something to more easily homogenize / soften your Morcilla part, making it easier to fold homogenously and thus wrap it better around the quail egg, creating a smooth surface. Then add a "proper" flour/egg/panko coating which solidifies during the frying process, holding the softer Morcilla part in place (same principle as in Bechamel-based croquette). The result will be more soft, probably feel more "elegant".

Maybe this will help …

Beautiful, @weinoo 👍 And 100% legit 🥳

I have never tried to freeze it, but “leftovers”* (like an extra pizza) do reheated well in an medium hot oven or airfryer. —- * made on purpose: I also have quite some slices for the next days as snacks.

If I come back from my morning walk with that bounty, my neighbors would egg my house …

And yet that combination is the first reference in the OED entry …

Easy dinner, enjoyed with a glass of Tempranillo: Steak frites with Roquefort sauce and raspberry chipotle dip. Doesn’t look medium rare, but it was … I love my airfryer - and as goofy as the crinkle cut fries look, they give the best results in the air fryer, hands down.

Absolutely … “Literally meaning ‘drink tea’ in Cantonese, yum cha is as common a meal in Hong Kong as coffee and toast in Western culture, …”

Hmmm indeed ... I do not share your view. She references her dishes to the regions correctly. I found only one, and that might well be a editorial error: "Guanxi" - but featured three times in your post. Which other numbers of well-known places are you referring to ? And this is correct. A specific statement, not an excluding one. That it does refer to other areas as well does not invalidate the statement. And even if Gansu grows cabbage does not invalide it either. If one reads the title of the article "How Chinese food in Australia has evolved with new waves of migration" one realizes this is a Australia-directed topic. Again, a specific statement, not an excluding one. Yes, things like this happen anywhere in the world and even I can buy now a instant Luosifen package in my backwater German town, but does that matter to the article ? It doesn't, so why should one hold it against the author or her article ? Anecdotal evidence, covered in the sentence "Lu Gan said when she and her family migrated to Melbourne in 2008 for better education and lifestyle, there was "barely any authentic Chinese food"." ... note it doesn't say "none". Kindly decribe the factual errors that you are referring to. Concerning the usage of "yum cha" kindly note that it is in line with the often cited OED and does refer in English in a Chinese context to the meal and not the Cantonese tranlation of "drinking tea" alone. So, all in all - I do not agree to your negative (condescending might be a strong, yet apt description) review on the article, especially as the points cited above are factual not correct from your side. And @haresfur - please continue to post 🤗

If you are referring to the US skirt steak, it goes by Kronfleisch in the German speaking areas …

That is … interesting. Where does that combo originate ?

Greek-ish dinner … Some meze (plus a glass of non-pictured ouzo) … Pork souvlaki (off the skewer) with tzaziki and broad been hummus … Satisfactory 🤗

Haddock, fried in beer batter, on a brioche bun with home made tartare sauce and some air frier fries. Curry sauce. A Guinness for good measure. And only a crappy picture because I was hungry 🙃

Well ... some chickens lost their lives.

The lupin of the sea ...