Duvel

Leftover night: half a pumpkin, some cream and a large portion of braised beef had to go, so ... Lasagna with a pumpkin bechamel. Not much to look at, but my family assured me that they leftover night is not as bad as it sounds 😉

Well ... I somewhat disagree with the statement of “local pride issue and not related to taste”. Cooking techniques developed from available equipment, and the taste is by necessity a combination of ingredients & techniques - which in the case of Neapolitan pizza is deemed as “good” by quite a share of people. I complete disagree with your second statement. 451’ is the alleged auto ignition temperature (actually more of a median) of paper, not of wood. There is a book about that 😉 ... Wood burns at higher temperatures - but this would not pose a significant risk, as o

Leftovers, kinda “asian” ... Fried noodles with SV turkey and veggies, cold tofu with onsen tamago and mentsuyu, steamed baozi with mushrooms in black bean-garlic sauce and edamame. Followed by fresh lychee ... quick and easy.

Much easier to lift ...

Thickness ..?! 😱

Tonight’s dinner was requested already last week, when we found a sachet of Japanese bath salt from a trip to Kyushu two years ago. It contained the salt from Umi Jigoku onsen in Beppu. The little one was super excited when he started to remember the trip (and the Onsen) and requested that after this weeks Saturday night bath an Onsen egg (which he enjoyed as well in Beppu) was in order. Flash forward to today: after soaking (him and a pre-SV egg) in an iron sulfate-rich bath, he was ready to enjoy his Onsen tamago with some udon and men-tsuyu.

Yes, I do like that recipe as well - super-soft, yet sturdy bun and very consistent results ...

Thanks, easy enough. I’ll give it try !

I have only encountered “ebi furai” burger while living in Japan, and those patties were basically panko-breaded shrimp glued together. This one is like chikuwa - mashed fish, shrimp, cornstarch - with distinct pieces of shrimp sticking out ? No breading ? I think I like the idea. Will not be able to source that here, but I could use my chikuwa recipe and tweak it ...

Best of luck to you 🤞 Having moved far more often than I wished for, I can fully sympathize with you ...

Oven-baked gilt-head bream on tomatoes, garlic & potatoes. Served with string beans with brown almond butter ...

Curried pumpkin soup with fried blood sausage slices for the little one ... Grünkohl with Bregenwurst for me ...

Would you mind to share your recipe ?

I LOVE monkfish. Time and temp in the SV? 20 min @ 49 oC ...

SV monkfish with creamed spinach. Easy & tasty ...

(Almost) zero effort dinner: Wurstsalat and Brezel ...

There's some take delight in the carriages a rolling, and others take delight in the hurling and the bowling, but I take delight in the juice of the barley and courting pretty fair maids in the morning bright and early…

The photograph clearly shows the Flying Spaghetti Monster. Wherever you see a leg is beyond me ...

“Quattro stagioni” (except all are winter, and found in my fridge): 12’ - Tuna with onions 3’ - Pork belly roast with olives 6’ - Baked ham with olives 9’ - “Grünkohl” - boiled kale with Speck

A very, very famous one ...

I assume you mean the Bavarian cabbage salad posted above ? 750 g thinly sliced cabbage 1 tsp salt Massage the salt into the cabbage. Set aside at room temperature. 100 g bacon 1 small onion Chop and fry at very low heat, just to render the fat out. No coloring or browing, please. Add the following: 1-2 tsp mustard (I use hot) 1 tsp caraway seeds 3 Tbsp white wine vinegar (or cider vinegar) 3 Tbsp oil 100 mL stock (veggie, or what you have in hand) Mix thoroughly, then add warm mixture to the

Today we drove up the Odenwald mountains for some snow related activities ... After an evening of toboggan, the little one enjoyed a quiet evening at home while I prepared some hearty food to restore his energy levels. Pork belly roast with dark beer sauce, potato Knödel and Bavarian cabbage salad. Process for roast & crackling documented here.

Sooo ... I made a pork (belly) roast today and thought I’d document the process. This is not specific to pork belly, any roast works with adjusted cooking times. The first cooking phase can be also done via SV. This is a 1 kg pork belly - regular local product, nothing “heritage” about it. Salted & peppered, then skin side down into a roasting pan filled with with some stock (water works as well). Cooked in the oven at 140 oC for 1h, then taken out and scored in a crisscross fashion (or whatever you like) to allow the fat to render

Quick pizza to accompany lazy afternoon movie (“Bedknobs & broomsticks”): straight yeast dough @70% hydration, 30 min bulk rise with 3x stretch & fold (10 min apart), before balling and 20 final rise. No other kneading. I am surprised how well this works - total pizza from scratch in one hour. Wasn’t half bad ...

From some chunks of pork collar and beef chuck I made a simple stew with the usul suspects (red wine, onion/garlic/celery, bay leaf, ...). Served with both bread and potato Knödel and Grünkohl (and inexplicably cranberrie, that we dollop on larger chunks of meat, but our little one insists to be put into the dumplings) ...