Duvel
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Posts posted by Duvel
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12 hours ago, Duvel said:
I don’t store my potatoes, I eat them …
Ok … that was a snippy reply. And I would normally leave it at that, especially given the OPs reputation of asking a plethora of questions without ever taking the conclusion of the discussion into any meaningful implementation. But … there have been serious contributions to this topic and I come from a poor area in Germany with an economy solely relying on potatoes and sugar beets, so I feel qualified to give a more or less definitive answer:Yes: the perfect conditions for storing potatoes are >= 90% humidity, very small, yet constant air exchange, the absence of sunlight, and just above 4 oC. They won’t shrivel (humidity), they won’t sprout or turn green (no light) and they won’t convert starches into sugars (min. 4 oC), leading to off taste and bad cooking/frying properties. This is (and has been) common knowledge for industrial storage (e.g. 6 months+ and large scale operations).
In a home setup, a well ventilated cellar does provide good conditions to keep potatoes in a palatable state for 3-4 months (e.g. over winter). Yes, my grandparents did that, and my parents are still doing this: Temperature is ~10-12 oC, no light, and humidity is ~60%. No mold, no sprouting, no greening and only very slow dehydration. Best option in a household. You think you know better than a Lower Saxony family with literally dozens of potato varieties at hand … think again ✊
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I don’t store my potatoes, I eat them …
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12 hours ago, YvetteMT said:
I didn't cook him, did pick him up and deliver him to the cook though. And he was indeed dinner.
Delicious - but that apple looks undercooked 😝-
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Pizza & movie (or series) night:
Hawaii (pineapple & cured pork loin) …
Tuna, marinated oniond & capers …
Artichokes, homemade Italian sausage (very fennel forward) & chili oil …
And some beer for yours truly 🥳 !
All enjoyed while watching “Asterix - the big fight” … a new series on Netflix. No complaints whatsoever 🤗
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Pad Thai for Sunday breakfast - why not ..?! 🤗
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1 hour ago, Dante said:
Spaghetti Napolitan
That’s the Japanese dish, with a ketchup-baaed sauce ? -
1 hour ago, KennethT said:
Please tell me that that feast came from a restaurant. If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!
Hahaha … thanks. Little one went to the pool this afternoon with a friend, so when I finished work I had two hours of undisturbed “me time” 🤗
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Back home … and felt a hankering for Chinese:
Sweet & sour shrimp with lychee (甜酸荔枝虾), cheaters scalliion pancakes (葱油饼), cumin lamb (孜然羊肉), white cooked chicken (白切鸡) with two types of scallion oil and the classic tomato & eggs (番茄炒蛋) …
Scratched the itch pretty well - no complaints 🤗
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Befitting the last day in Austria it started to rain in the night. A lot. Luckily, we had just Insbruck on our plan, a lovely city with a great view of the alps (provided there are no clouds) …
Linner was taken at 15.00h. Tafelspitz with freshly grated horseradish for me …
Wiener Schnitzel (veal, fried in clarified butter) for the other two …
Apfelstrudel for dessert …
In the evening hours the weather cleared up and we finished the various snacks we had gathered …
And - just in order to not being it back home and give you another glimpse of the glamorous camping lifestyle: a dinner reprise …
Last sunset …
No complaints 🤗
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Visiting the magnificent Krimml waterfalls, Austrias largest waterfall. They make you pay dearly (for the road, the parking, the entrance, …) and then they make you walk a lot. A lot. And up the hill. 450m in height. But then again … beautiful views 🤗
By the time we went back we were exhausted. On rhe way was a popular Jausenstation, basically a farm that doubles as a makeshift restaurant with basic, rustic food based on the farms produce. We arrived just before a major downpour …
The first room of the farm was converted into a guest room.
We enjoyed Gulaschsuppe with meat from their cows …
Tiroler Gröstl - butter fat-fried potatoes, bacon, onions and their farm eggs …
We enjoyed it so much that we ordered a second portion. The farmers daughter who served the meals was visibly impressed by little ones capacity for food. We explained her that we walked up the Krimml waterfalls and she smiled knowingly …
For dessert a rich Kaiserschmarrn, again from their eggs and milk, served with a tart berry compote …
And finally Löffelmilch, hot raw milk (so non-homogenized and non-pasteurized), whipped with sugar and then a shot (or two) of rum are added. Delicious 🤭
We were happy, the farmers daughter was happy and we got some (homemade) eggnog on the way …
Did we sleep well that night (again) 🥳
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1 hour ago, Smithy said:
Can you shed any light on what type of seaweed? Or maybe someone else can, from the photo.
Not to be a little knowitall, but I‘ve answered that two posts above: it is wakame, a kelp variety, and specifically the stems of said wakame seaweed (in Japanese referred to as kuki-wakame) are in your salad. You can buy it in bulk, if you want …-
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55 minutes ago, Smithy said:
Yesterday, while I was out grocery shopping, this caught my eye:
Huh. The ingredients included seaweed, mushroom, sugar, agar-agar, sesame seed, sesame oil, kikurage, vinegar, salt and pepper. What the heck. I took a flyer on it.
I seem to have forgotten to take a picture of the contents without the cover atop it. Sorry about that. The dressing was nice: tangy, slightly sweet but also tart. I was surprised at the overall texture, though: the greens were long and skinny, like noodles, and slippery enough that I suspect they're supposed to be slurped like noodles.
It was tasty enough, but I don't think I've found a new food love.
This is a classic Japanese preparation of wakame. The texture comes from using mainly the stems (kuki wakame) and not the leaves (which are dried and used as a separate ingredient). Dressing of mirin (sugar), rice vinegar and sesame is equally common - this salad is served usually in summer, when it is considered as refreshing. Mushroom powder to add umami, and kikurage threads (together with the agar-agar) to absorb liquid from the seaweed to maintain a proper texture (e.g. not watery) in a product that will not be consumed immediately after preparation …-
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Today was relocation day and we moved to a new camping site in the west of Tyrol. On the way we visited Zell am See …
… and the fancy town of Kitzbühel.
Upon arrival at the camping site we had bright sun plus 32 oC and I had very little energy for cooking. Luckily, the local butcher had Almochse on offer, so I bought a pound of mince and made …
Introducing: the McAlpine …
And the Double McTyrol with cheese …
Washed down with some beers before a cold & refreshing shower and some 50 pages of A Movable Feast …
No complaints 🤗
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Driving along the Grossglocknerstrasse, an alpine mountain pass, some 40 km long and up to elevations of 2500 m … gotta drive careful though:
You are rewarded with a bit of sunburn, some marmot encounters and fantastic views …
Back in the base camp I whipped together all leftovers, as tomorrow we‘ll be changing camp. So:
Fried bread rubbed woth garlic, tomato salad, Käsespätzle, crisps, dough sticks with herbs, deviled eggs, some assorted goat, sheep and cow cheese cubes, aaaand …
Centerpiece was a sausage sampler with Bratwurst, Käsekrainer, Berner (wrapped in bacon) and some sort of mini meatloaves (butcher’s suggestion, quite flavorful and soicy).
A local beer and yours truly was happy 🤗
Everyone slept well (must be the alpine air. ..) 👍
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4 hours ago, weinoo said:
Well...yeah...!!! You probably even drove there!!
Very little other options … it’s really in the pampa 🤭-
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13 hours ago, rotuts said:
you mentioned your rib eye came from a female vs a male ( or neutered )
is beef sold by gender ? are their noticeable differences , or preferences or costs ?
what did you notice on the collar you cooked vs the ones ' at home ?'
I ask as none of these differences are available locally.
and I do understand butchering varies considerably f4rom country to country.
I have seen steer/ox specifically labeled in supermarkets. This specific rib-eye was purchased at the farm adjacent to our camping site. And they had only some cuts from one animal (think nose to tail) and it had a female name 😎Which explains the lesser amount of fat/marbling (which - as in humans - usually reserved to males 🤭) and supposedly also makes for a „beefier“ taste. Come to think of it, my best steak ever was from a 12yo milk cow at Asador Etxebarri in the Basque country, where they price older (& aged) cow meat.
The pork collar was fine - just as at home 👍
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Todays activity was visiting an ice cave. Who would have thought that first you need to scale some ginormous mountain to get to the entrance (see that hole ?) …
And then walk about 1 km at sub-zero degrees to finally see some amazing frozen waterfalls and ice structures …
Subsequently, some substantial meal was in order, and that means meat:
Aperif …
Some Austrian (sweet) white …
The local bovine species (female), rib eye edition. It didn‘t look well marbled, bit it was super juicy and „beefy“ …
Served with a quick tomato salad, and potato salad made from potatoes, bit of mustard, roast onions and the Austrian equivalent of creme fraiche.
I also got a pork collar steak, just for comparison with the German variety.
Absacker (Vogelbeere or mountain ash)…
We all slept very well after that, so no complaints 🤗
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Breakfast in the alps: Eggs, smoked pork shoulder, herbs, salt …
… with a view 🤗
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5 hours ago, rotuts said:
Hard wood smoked pork shoulder 🤗Pretty tasty !
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First day in the alps: after some „mountaineering“ and the respective rest periods …
… I assembled some aperitif, enjoyed with a limited edition chuhai from my mancave edition …
Then, local cheeses, cream & fresh pasta led to …
Käsespätzle. Enjoyed with local wheat beer …
No complaints 😎
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On our way to Tyrol to spend part of the Pentecost holidays in the alps we made an overnight stop in Munich.
Apertif was enjoyed at the Höfbräuhaus (little one included for size comparison) …
Of course, we paid homage to Engel Aloysius …
We went on to dinner at Augustiner Braustuben.
For me, their Edelstoff beer is the best beer to be had in Munich. It comes exclusively from wooden barrels, which give it a fresh and slighly tarter taste …
Little one ordered Käsespätzle …
My wife had Wiener Schnitzel (made from veal and fried in clarified butter) …
And I had a Franconian Schäufele (crunchy pork shoulder) …
No complaints 🤗
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15 hours ago, liamsaunt said:
Devils on horseback
… not Angels ?-
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2 hours ago, weinoo said:
Are your friends as multi-cultural as you are, vis-a-vis the foods they like. Seems likely that they will consume anything you bring, but do any of them cook as you do?
One is married to a half-Japanese, the other one spend 2 years in Japan as a post-doc. So yeah - our group gravitates towards Japanese-y food on gatherings …-
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11 hours ago, blue_dolphin said:
Wow - I had no idea! Is it a general holiday or do people have to arrange time off from work for this, ahem, religious observance? I had no idea there was such a thing as a liquor belt. The things I learn here!
It is a public holiday, and not only here. From the German Wikipedia entry: Ascension Day is a public holiday in Germany, as well as in Switzerland (where it is called Auffahrt), Austria, Belgium, Denmark, Finland, France, Greenland, Haiti, Indonesia, Iceland, Colombia, Liechtenstein, Luxembourg, Madagascar, Namibia, the Netherlands, Norway and Sweden.-
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Cooking from Pizza Night: Deliciously Doable Recipes for Pizza and Salad by Alexandra Stafford
in Cooking
Posted
Nice ! It does sound like a classic winning combo. I could imagine some leek oil in there, too. With the cracker-like crust it sounds a bit like an (unleavened) Flammkuchen, and potato & leek fits right into this. For white pizza’s I fell a more sturdy, sourdough bread type base is better suited, especially with potatoes. But then the appetizer idea is gone, of course …