Duvel

That was my original target - weekend is coming 😉

Do you know the episode of Mr. Bean, where he orders “steak tartare” and the waiters asks him specifically “steak tartare” and he answers “yes, steak !” ? If you know exactly what you order - especially in the context of the restaurant you are in - there is no doubt about the responsibility for your food choice. If you don’t know about dish and preparation, I feel it is up to you to ask your waiter about it. If the dish comes out very different to what you know of the dish and what have been explained to you, you may start to argue about whether you have been served inadequate food. El

No pricking - all “natural release” 😉 I deposited some butter under the chicken skin, which - together with the dry rub - enriched the potatoes additionally. Chicken turned out good, but those potatoes ...

Got a new toy ... it is amazing how much satisfaction one can derive from a slowly rotating metal stick. Family unanimously agreed that the potatoes were the best thing ever ...

Came home. Got dinner request for Schnitzel with Bratkartoffeln. Had not a single ingredient in my home (excoet for salt & flour) ... 🙄 A supermarket visit (and some cooking time) later family was happy !

Not necessarily. Often (fatty) fish is briefly cured with salt/sugar, sometimes kombu, before served as sashimi ...

Have you ever had Kohlrabi salad with apple ? Its very common here and at least for me the best way to eat Kohlrabi (which I truly disliked whem cooked) ... https://www.gutekueche.at/kohlrabisalat-mit-aepfel-rezept-15362

Cauliflower leek soup (with heavy cream) ...

Probably somehow like this ...

That looks nice - care to share the recipe ?

Its from Alessi ... https://www.amazon.de/Alessi-Behälter-thermoplastischem-Spachtel-Edelstahl/dp/B002R2N1N2/ref=asc_df_B002R2N1N2/?tag=googshopde-21&linkCode=df0&hvadid=215018291403&hvpos=&hvnetw=g&hvrand=13746478360801782560&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9042024&hvtargid=pla-393986974078&psc=1&th=1&psc=1

We use this one. Because my wife loves it ... “the knife fits so nicely” I hate it. Just a bit too high for the butter compartment in the fridge (because of that knife sticking out) and the knife is tiny. YMMV I guess ...

Introducing: the McFibrous ! A hefty slice of fried Lo Bak Go, topped with Manchego & cole slaw, a generous helping of Okonomiyaki sauce, served on a brioche bun. Contains a week’s requirement of dietary fibre, cleaning out both your gastrointestinal system AND your fridge ...

I am sure as soon as you switch to horse fat, your method will yield fries that any Belgian would be happy to be served ...

Tonight’s rendition of „Movie & pizza night“ featured „Arctic Dogs“ (a movie that will definitely not be repeated), aaand ... Milanese salami & mushrooms (a combo that was repeated That very night) Capers, anchovies and olives

Authentic is overrated anyway ... but as an „authentic“ German I have to say that your version sounds perfect 🤗

Court bouillon, just below simmering ...

Japanesy evening: Okonomiyaki ... Cooked shrimps with Ponzu for dipping ... „Reba nira“: liver fried with spring onions, with lamb subbing for the liver 😉 Aaaaand a highball. Yes !

Yeah ... German cooking at the end is all about the sauce. You can choose a cut that would be great medium rare and combine it wirh a cooked filling, but it wouldn’t yield the dish „Roulade“ ...

Willkommen ! I am certain you will find a lot of information, support and inspiration here, regardless what your goal are. Please share what are your interests in cooking ! Cheers, Duvel

You are right, top round („Oberschale“) is the cut of choice - for two reasons: you can pound it really thin without compromising the integrity of the later roulade and it holds well during the prolonged brause, which is essential to create the required sauce. As the roulade is smeared with a healthy dose of sharp mustard and stuffed with (only briefly fried) bacon, onions & pickled cucumbers before rolling up, it required some braising time to harmonize the flavors of the filling and leach out enough to contribute to the characteristic flavor of the sauce.

Miso ramen with butter & corn is classic Sapporo ramen, and hugely popular all over Japan in recent years ...

That takes me back ... About 20 years ago I was invited to a research conference in Sapporo. I ised the trip to explore Hokkaido a bit, and one night me and my girlfriend did a home stay with an Ainu family literally in the middle of nowhere, who treated us to a wonderful ishikari-nabe, or salmon hot pot. Some salmon jerky was offered and we had a great evening with our hosts ...

I usually use 64 oC for 2.5-3h for chicken breast. Sometimes I go below that, temperaturewise. Presalting the skin helps with the texture, as does removing the breast from the bag and plunging it directly into the ice water.

Not traditional, but for Hanainese chicken (a more downstream version of white cut chicken) I sous vide the meat (usually skin-on breast meat) with the poaching aromatics in the bag, followed by cooling in ice water. Gives very consistent and satisfying results without any guess work. And can be applied to boneless chicken parts, which for family meals I prefer. Regarding the „crunchy“ texture of the skin: best results are obtained if you are able to cool very quickly, to „fixate“ the gelatinous skin fast. So, ice water will produce the best results. Using a freezer will take signific