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Duvel

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Everything posted by Duvel

  1. Duvel

    Dinner 2020

    Tori Paitan Ramen, ajitsuke tamago, chashu, nori - sometimes it just has to be (even though you prep for about three hours and eat in about 5 minutes).
  2. Duvel

    I have a chicken...

    And just in case: tried SV ?
  3. Duvel

    I have a chicken...

    Have a look then at Hainanese chicken rice ...
  4. Unfortunately not - if you are referring to a crystallization process, no electron transitions or photon emissions take place. You can measure the latent heat of crystallization accurately in a calorimeter, and I would suggest that this might be the underlying principle of that German tool you are referencing.
  5. Duvel

    I have a chicken...

    Marinated with yoghurt, ginger/garlic, lemon juice & tandoori masala and then BBQed ...
  6. I do have some minor issues with that description - where do you get this from ?!
  7. Duvel

    Dinner 2020

    Summer time - marinated pork collar, oven potatoes, goat cheese, chickpea salad, olives and a very yummy hanging tender from the BBQ ...
  8. Duvel

    Lunch 2020

    For me the major perk of working in my home office - the canteen is excellent. And seems to have everyday exactly what I want 😉 ...
  9. Duvel

    Dinner 2020

    Wow 🤗
  10. Duvel

    Dinner 2020

    This Sunday the little one requested “Minions”, accompanied by ... Salami & mushroom ”Hawaii” - lardons & pineapple Aubergine & salami There was some dough left, so I prepared a “leftover” calzone, which will delight the little one for school lunch tomorrow. Since school restarted after the Corona “break”, school lunch catering has been discontinued; he gets now a lunch box everyday. There won’t be complaints tomorrow (actually, there aren’t any on the other days either 🤗).
  11. Duvel

    Dinner 2020

    Tonight easy-peasy Japanesy ... Flash-fried edamame with soy & butter ... Braised daikon with miso-meat sauce ... Cured herring with ponzu ... Aubergine nanbanzuke ... Yakitori Happy faces all over 🤗
  12. That looks pretty good - its just regular polenta, no binders added ? What temperature do you bake this for how long ?
  13. Duvel

    Dinner 2020

    As predicted, the pork belly from lunch was all mine by dinner. So, a no-fuss pork belly sandwich, moistened with the super-condensed onion-y drippings, mustard and pickles. Yum !
  14. Duvel

    Lunch 2020

    I found a small cured pork belly in the freezer and decided to roast it low & slow ... And, in order to fit it into the tiny glass form, I had to trim it generously and made steam-fried dumplings with the leftovers and cabbage ... At the end, I will have to eat the full pork belly by myself, as my family went exclusively for the dumplings 😉
  15. Duvel

    Dinner 2020

    Reverse seared steak with char-grilled parmesan-crusted zucchini ...
  16. Duvel

    Various Basic Trinities

    Whiskey, sugar, bitters ...
  17. Duvel

    Dinner 2020

    Tonight our usual three pizza varieties, accompanied by the lovely “Ponyo” of Studio Ghibli ... “Hawaii” with pineapple and smoked lardons ... Mushroom & bolognese sauce - this was very, very good ... 4 Cheeses, coppa & basil
  18. Duvel

    Dinner 2020

    When I do LC, my weekly dinners feature heavily cauliflower crust pizza (& derivatives) ...
  19. Duvel

    Dinner 2020

    For me it is not the chili, it is the Sichuan pepper ... it’s like the Khmer Rouge invading you lower intestines and the intestinal fools surrender and retract 😱
  20. Duvel

    Dinner 2020

    With Sichuan food, that is typically the next day ..
  21. But only from your limited perspective 😜 “Swimming with the fishes” was a phrase originally coined in Mesopotamia (at around the same time that Schweinshaxe was invented) and referred to the annual salmon* migration up the Euphrates ... *Salmon was native to the Fertile Crescent, until the Mongols came and took them to Norway.
  22. In German its „riding a dead horse“. Makes one wonder how the original expression in ancient Mongolian was 😜 ...
  23. I overheard someone mentioning that riding a dead horse is Mongolian in origin, but now a global phenomenon ...
  24. Neolithic, my friend, neolithic ... God knows what they have consumed in my area, when the cradle of civilization was enjoying the dung-spiced gruel ...
  25. Everybody knows that Schweinshaxe, a beloved German staple, can be traced back to neolithic Mesopotamia , where it began as a simple millet gruel spiced with dried scraps of dung. Over the centuries, the dish made its way to the east, where the base was changed to brown rice and dung was replaced by fermented goat butter. The mongols brought the dish as far as the Danube river, where a travelling Bavarian trader bought the recipe, ditched the carbs, replaced the fermented goat butter with bone-in pork hocks and moved from boiling to the more economic roasting by open fire. But the real question for me is whether Schweinshaxe did exist in preneolithic times ? I mean millet certainly was not invented in Mesopotamia, so might Schweinshaxe have a far older history, e.g. originate in Africa !? Any hint would be most welcome !
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