Duvel

I don’t get it … You separate the content from the can before eating ?! How old fashioned … Think extra fibre 😎

@TdeV No, of course not … I had the nachos as dinner, and the puttanesca as midnight snack. And I didn’t even exceed my calorie limit 😎

And then … I watched some food shows. Including „Tucci in Italy“. Just the Tuscany episode, but maybe the Bulleit part in the vanilla coke acted up … I made some spaghetti puttanesca. Olives, capers, real sardines in lemon, fish sauce, olive oil, looots of garlic and tomatoes. Barillas bronze-cut spaghetti and looots of pecorino romano. Didn’t fit to Tuscany, but to my mood. Plenty of ripasso … Still no complaints 😝

With little one on a sleep-over and DW at a birthday party I was far too lazy to cook. So I raided the shelves and threw together some loaded nachos, plus dips. And enjoyed with a vanilla coke (in which strangely some Bulleit bourbon found its way) … No complaints 🤗

Not directed to me, but I do blood sausage, thyme & lemon peel … works every time 🤗

Rice paper „bagel“, filled with chorizo, egg and onions, topped with everything bagel mix and baked in the airfryer …

That looks pretty much perfect 🙏

Not sure whether this is a bad idea or - after the possible consumption of certain substances - the best thing ever …

I’ve visited Munich plenty of times and have been to all the major brewery outlets, with one exception: the Schneider Weisse brewery, focusing on wheat beer in all its glory … So, this was the day ! They have seven different wheat beer on tap (and some more bottled) … The beer house also specializes in variety meats, which was just up my alley. See those numbers behind the dishes ? That’s the wheat beer pairing they suggest. Don’t worry - we tested all seven options (plus a bottle) anyway … First some starters … I chose the braised heart in a mustard cream sauce … My friend took the boiled skirt steak with fresh horseradish, which was super tender … After sampling the tabs I had the sweet and malty Eisbock … simply excellent 🤗 After finishing it was still early and we headed out for the Pschorr, a solid choice for Helles from a wooden barrel … And tuning in the nose-to-tail theme from earlier I got some roasted marrow bones with a healthy side of beef tartare … There was some Schnapps afterwards and some beer somewhere on the way back to hotel, but my recollection is a bit fuzzy. Credit card statement also refers to an ice cream, but hey … No complaints - it was a very fun evening 🥳

You do now … you do now … you do now …

How about SV them for 4-6h @54 oC, then searing them hard as you would ..? I’d assume you’s be happy with the outcome, regardless of minor quality compromises you had to accept concerning the raw material …

Don’t you hate it when they skimp on the bread ..?!

Since lunch was on the light side, a welcome early dinner came in a typical German autumn fashion at Augutinerkeller … Seasonal menu (for @rotuts) … We opted for the venison “medailons”, which were too thin, but quite tasty and tender. Served with hazelnut Spätzle, an idea I need to replicate at home. Much better was the classic roast duck, which is always on the menu and never disappoints. All chased by the Willi Wutz, made from pear schnapps (Williams), pear juice and a ball of pickled pear (hiding in the cloudy goodness). No complaints and a pretty good sleep afterwards, too 🤗

Stopover in Munich … of course including a visit to the Hofbräuhaus. Wanted something from their seasonal menu for lunch, but was still too full from the breakfast sausages … Luckily, they had something “light & liquid” 🥳 Good times !

Most likely they were off to begin with. Yes, trotter do have a certain smell, but soaking (in salted water) and blanching has always given me a product to work with. Try maybe a proven recipe with oroper seasoning next time, maybe with a fresh batch. I’d highly recommend Fergus Hendersons trotter gear (a somewhat 1:1 copy of the recipe can be found at Serious Eats). Good luck !