Duvel
-
Posts
4,378 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Duvel
-
-
Not sure whether this is a bad idea or - after the possible consumption of certain substances - the best thing ever …
-
1
-
5
-
-
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 🥳
-
9
-
2
-
4
-
4
-
-
You do now … you do now … you do now …
-
1
-
2
-
-
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 …
-
1
-
1
-
-
3 hours ago, gfweb said:
Hoagie
Don’t you hate it when they skimp on the bread ..?!-
7
-
-
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 🤗
-
15
-
1
-
2
-
-
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 !
-
9
-
1
-
-
2 hours ago, Ddanno said:
I thought I'd try pig's trotters - 2 quid for two, what could go wrong?
After a 3 hour soak in cold water, a 5 minute blanch, a scrub, another 5 minute blanch in fresh water followed by 90minutes in the Instant Pot with star anise, clove, ground fennel seed, garlic, ginger and soy they still came out stinking of the farmyard and were promptly abandoned.
It's duck for me tonight.
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 !
-
4
-
2
-
-
Breakfast of lazy champions, Sunday “hangover”* edition …
Couple of extras …
Spicy 🌶️
___
* of course I wasn’t hung over. But my former self, that occasionally was, would have enjoyed this tremendously, too …-
5
-
1
-
-
Pica pica (the Catalan version of tapas) …
Everything from the fridge/freezer/cans, so just some deep frying and heating up to do:
Jamon, chorizo, longaniza with cheese (bread not pictured), croquetes (jamon, chicken, salted cod), salmon pâtè, olives, meatballs in tomato sauce, shrimps with garlic & parsley, berberechos (cockles), goat cheese, fried chorizo.
Enjoyed with the classic Blackbeards Ghost and a glass of red …
No complaints 🤗
-
13
-
1
-
4
-
-
52 minutes ago, FrogPrincesse said:
One technique I have seen used in restaurants is dry brining the fish briefly (10-15 minutes) with a salt and sugar mixture. This draw out some of the surface moisture, which makes it easier to crisp out the skin (just rinse and dry before cooking). It also firms up the flesh slightly.
This is what I do as well - usually for 30 min. I got this from a ChefSteps tutorial and somehow it got stuck (mainly because it’s easy and gives good results) …-
2
-
2
-
-
I agree. Plenty of fat, plenty of connective tissue - same success factors as for a good braise. Temperature renders connective tissue into gelatin, and tightens muscle fibers. The equilibrium between both determines your final product. Tenderness can be achieved at any temperature depending on time - and the question of covering the braise ultimately affects the liquid part more than the solids …
-
2
-
-
3 hours ago, Rickbern said:
I dont think a braise at the boiling point of water would be very succesful. Thats much too hot. Thats the 20 f difference he’s talking about
Yeah …How do you explain the surprisingly successful pressure cooker stews ?!
-
31 minutes ago, Rickbern said:
just found this from a search, but this is what I mean by overheating, particularly the kenji reference. Heats builds in a covered pot.
It does not. Beside the marginal effect of evaporation, the pot and its content is in equilibrium with the oven environment. No build up. It will not magically heat up above the boiling point of water. The volume above the liquid may have a different temperature, as the saturation of steam will depend on how much you let escape. But that’s not your point. The chart given by Kenji is worthless without the external temperature.
It’s all about the rate of evaporation.
-
4
-
2
-
-
1 hour ago, Rickbern said:
Get one of those colorful cast iron pots and put the lid on tight and your braise will overheat even in a very slow oven (ask me how I know!).
I’d like to know what “overheat” means …Keeping the lid on or using foil, a cartouche etc. simply controls the rate of evaporation. Of course the rate of evaporation affects thermal equilibrium in your braise, but the thermal mass of your cooking vessel the temperature of your oven controls the heat transfer and thus the temperature above the water. As long as there is water in your braise, the temperature under the liquid level remains at 100oC. And without pressure it cannot exceed that, “tight” lid or not …
I usually caramelize veggies, reduce wine, etc. and keep liquids below what is recommended, but evaporation at the minimum. Temp at 110-120 oC, 3-4h …
-
3
-
1
-
-
With DW (quite successfully) doing low carb at the moment, little one and me opted to forego pizza &
movie night for some hot dogs (and a movie) …
We got this Feuerwurst from the supermarket, a rather spicy beef sausage native to the state of Hessia, bordering to our community in the north.
Of course there are no suitable sized brioche buns available, so we had to make our own (including the egg wash, masterfully applied by LO) …
Nice result !
Filled with the works and a self made, mustard forward sauce …
One happy camper 🥳
And DW didn’t starve either with a cauliflower bake and some bacon/cheese add-ons … plus a Duvel for yours truly …
All enjoyed while watching Venom. Can you tell little one had a great afternoon !? 🤗
-
12
-
1
-
5
-
-
On 10/14/2025 at 4:46 PM, rotuts said:
re: Bronzo : I was told they were new by a vendor
I see no evidence of linguini on their web site :
can you get Bronzo lingujini in your area ?
We certainly do here (albeit we are much closer to Italy, to be fair) …
-
1
-
-
1 hour ago, Honkman said:
I think it is relevant because why would any author include a cooking method which is known to have a potential negative health impact.
You mean like deep-frying, open flame grilling, broiling, serving stuff raw, ..?-
1
-
-
38 minutes ago, rotuts said:
My original thought was that
a book , that understands Pasta , should understand all and newer methods of cooking
said pasta .
no more , no less.
Are you making a pitch for Modernist Pasta ?!-
1
-
5
-
-
2 hours ago, btbyrd said:
Laksa version
I do like the Prima Taste laksa a lot - for a convenience product it’s really really tasty. When living in HK I had their Singapore curry paste (pretty much the one from the instant noddles) as a staple in my pantry - for me the best available commercial SE asian curry paste available (and in HK everything is available 😉) …
-
5
-
-
The epi shape is very forgiving. I made it from a plethora of doughs, e.g. this one from left-over pizza dough.
Due to the shape the sharp „ears“ brown faster than the bulky parts, which - at least in my experience - makes epis a bit unevenly crunchy.-
2
-
-
Normally I find my weekly (and slightly diet-y) food to boring to share. But this was pretty good: rabbit hind legs, sous vide for 4h @ 62oC with a healthy amount of hoisin sauce & mirin in the bag. Scored and air fried for 8 min @ 240 oC. Very, very tasty.
Quick smacked cucumber salad with sesame dressing on the side.
No complaints 🤗.
-
12
-
4
-
-
1 hour ago, gulfporter said:
Gnocchi with bacon, shallot, spinach. Reduction of white wine and lite chicken broth.
The gnocchi is the standard softish shelf product; though I freeze them in meal-size baggies when I get home. Directions are to throw the frozen ones into boiling water for a few minutes.
I decided to see if I could steam them in the same pan as the other ingredients, rather than dirty another pot.
After the bacon, shallots were done, I did my reduction in the pan. Then added both the fresh spinach and the gnocchi. Covered with a tight lid. Took about 4 minutes. Very happy with the outcome.
Before I read the description I thought: that looks damn sexy for a giant white beans prep. And I guess I‘ll do exactly that in the near future - swapping your Gnocchi for some giant whites. Thanks 🙏-
4
-
2
-
-
Relaxing evening with some comfort food: family requested karaage …
I made a meal out of it with some (commercial) shrimp gyoza & fries with aonori salt …
Plus a variety of rice crackers, seaweed salad, menma and (Korean) yukhoe - marinated beef strips with soy sauce, honey and seamed oil, seeved with nashi pear …
All enjoyed with a Bavarian beer from little one school trip location …
And a Ghibli classic: Spirited Away …
No complaints 🤗
-
16
-
1
-
Delicious Focaccia
in Italy: Cooking & Baking
Posted
That looks pretty much perfect 🙏