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Duvel

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Posts posted by Duvel


  1. 11 hours ago, heidih said:

     

    Your sweet potato fries seem to have not only good color but they look of decent crunch. Your method? I've been served too many that are limp and don't deserve the "fries" moniker. Oh and the creamed spinach - a favorite comfort food. How done? We just did tthe standard Einbren/white sauce

     

     

    The sweet potatoes came from a bag 😏 and were nice. But yes, coating with a bit of oil, salt and starch is the only way to get them somewhat crunchy.

     

    Creamed spinach is indeed a basic bechamel (with sauteed onions and garlic, salt, plenty of nutmeg), rather stiff, and the thawed & drained spinach folded in. Then kept in the oven for about 20-30 min, during which the bechamel incoporated the water from the spinach and becomes silky. 

    • Like 1

  2. After a Sunday full of chores and little house repairs I felt too lazy to cook - which happens very seldom, as chopping things up relaxes me after a busy day.

    Thankfully, I had some frozen puff pastry in the freezer and a few no-cook ingredients at hand. 5 min prep yielded an asparagus & goat cheese tarte with bacon... It was consumed even faster.

     

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    • Like 15
    • Delicious 2

  3. An imported Cote du Boeuf from Strasbourg, before they locked Alsacia down ... I didn’t feel like SV today, so I cooked it conventionally 😱 


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    Note to self: have to buy a nice wooden copping board for better tableside presentation.
     

    Served with (commercial) potato croquettes and mushroom cream sauce.

     

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    • Like 17
    • Thanks 1
    • Delicious 3

  4. Normally, Sunday night is pizza night. But what in these times is still normal ? When weekdays and weekends blend into each other in self-confinement, it is only appropriate to react with the outmost flexibility - even if it means to have pizza night on Wednesday (accompanied by the lovely “Peter Rabbit” movie) ...

     

    Margarita

     

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    Italian salami & mushrooms

     

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    Four cheeses with black olives (served with freshly ground black pepper on the individual slices)

     

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    I tried to stretch the dough completely on the working bench - and felt the crust turned out more airy than usual. To be repeated ...

     

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    • Like 13
    • Delicious 6

  5. Quick one: Matjesbrötchen with homemade tartar sauce. Normally, I would enjoy it @Anna N style with an ice-cold aquavit, but I still have a couple of home office duties in the afternoon 🙄


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    • Like 4
    • Thanks 1
    • Haha 2

  6. 8 hours ago, heidih said:

     

    So how buckwheat percent is your soba? I spent time with a Japanese Uber driver today who wanted to engage in soba discussion.


    I used organic 100% buckwheat soba, curtesy of a Japanese friend visiting last year ...

    • Like 1

  7. Cold soba with shrimps, green asparagus and an onsen egg (SV, 45 min @ 63 oC). Warm mentsuyu added, as well as nori, sesame & scallions. Japanese enough to hit the spot ... 🤗

     

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    • Like 10
    • Delicious 2

  8. Confit de canard, SV 30h @ 68 oC. I rubbed the duck legs with curing salt (pink salt) to give it a stronger flavor. It worked well. Rosemary instead of thyme, and lots of garlic. Roasted in the oven just before serving.

    Accompanied by cheesy cauliflower gratin, with a handful of sweet peas thrown in for good measure. Little one asked for thirds 🥳 ...

     

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    • Like 16
    • Delicious 2
    • Haha 1

  9. 3 hours ago, JoNorvelleWalker said:

     

    I thought long and hard.  There was asparagus to use up and I had a nice potato.  Dinner was two hour baked potato and four minute blanched asparagus.  Perfect.  No matter what @Duvel might say.

     


    Please do go on like this ... but watch out for potential weight loss: regardless what you might think, imaginary food does not supply calories 😉

    • Haha 6

  10. „My“ Döner shop has closed down - temporarily, as they have announced - and I do hope that they‘ll start up again after the total lockdown has been lifted. So, today we had a faux Döner, made from leftover suckling pig shoulder, augmented with a couple of felafel... It is not the same, but will hold me until they open again !

     

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    • Like 15
    • Thanks 1
    • Delicious 2

  11. 3 hours ago, liamsaunt said:

    Eggplant

     

     

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    I saw the picture before reading the title, and thought: „How clever, a blood sausage  pizza with parsley“ ...

     

    Now you‘ve got me thinking !

    • Thanks 1
    • Haha 4

  12. 15 minutes ago, JoNorvelleWalker said:

     

    He might not get the reference.

     


    Why ... because I have never been to „the Show-me state“ ?

     

    😉

    • Like 2
    • Haha 1
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