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Posts posted by Duvel

  1. 3 minutes ago, Recoil Rob said:

    No rotisserie setup. To me rotisserie is a cross between grill and roast. I spatchcock for the grill and truss for the roast.

    I'm leaning towards the Canton white, may experiment a little....

    Have a look then at Hainanese chicken rice ...

  2. 12 minutes ago, retired baker said:


    Senior engineer for premier biscuit chocolates in the UK, its a division of cadbury.

    This is from memory from our conversation 20 yrs ago, I think the basic idea is correct....best as I recall.

    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.

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



    • Like 7
    • Haha 5

  4. 2 hours ago, Shelby said:

    Zucchini carpaccio.  Yellow squash, sea salt, olive oil, lemon juice, basil, thinly shaved parmesan  and pine nuts.



    Wow 🤗

    • Like 3
    • Thanks 2
    • Delicious 1

  5. 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 🤗).

    • Like 16
    • Delicious 2

  6. Tonight easy-peasy Japanesy ...



    Flash-fried edamame with soy & butter ...




    Braised daikon with miso-meat sauce ...




    Cured herring with ponzu ...




    Aubergine nanbanzuke ...








    Happy faces all over 🤗

    • Like 14
    • Delicious 3

  7. 5 hours ago, blue_dolphin said:

    Most polenta pizza recipes bake the crust on a baking sheet.  I put it on parchment and slid that on to a pre-heated steel which yielded a crust that was crisper on the bottom with slices that could easily be picked up and eaten our of hand. 



    That looks pretty good - its just regular polenta, no binders added ? What temperature do you bake this for how long ?

    • Like 3

  8. 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 😉

    • Like 8
    • Delicious 2

  9. 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




    • Like 11
    • Delicious 4

  10. 3 hours ago, CantCookStillTry said:

    On tonights edition of Where Is The Carb, himself has some Roasted Turkey Breast with a side of Ham, Jalepeno & Cheese Scrambled Egg. 




    If anyone wants to send me some proteiny Inspo that would be awesome. He never complains but I'm getting bored of meat/egg/meat&egg cooking. 

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


    • Like 1

  11. 42 minutes ago, liuzhou said:


    Not in Sichuan!


    Anyway, western Hunan is much spicier. The natives there consider the Sichuanese to be utter chilli wimps!


    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 😱

    • Like 1

  12. 4 hours ago, JoNorvelleWalker said:

    Not enough to run screaming to the bathroom.

    With Sichuan food, that is typically the next day ..

    • Haha 2
    • Sad 1

  13. 23 minutes ago, Steve R. said:

    Pretty sure that the original was from Brooklyn and had something to do with swimming with the fishes.

    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. 

    • Like 2
    • Haha 1
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