Duvel

Definetely. If you follow Baldwin (pasteurization times, table 5.1.), it pretty much aligns with @rotuts suggestion (have to extrapolate, though) …

True ... Neither potato stuffed dumplings nor pasta filled with sausage is unusual. Just the combo with that specific reference puts it in a different - or unusual - context (and the packaging suggested serving them mixed with Sauerkraut, which we overturned in favor of rosted onions) ...

From the supermarket‘s cabinet of curiosities: Ravioli with grilled sausage and homefries stuffing, respectively. Served with butter, a pinch of grated hard mountain cheese and fried onions. Not too bad, especially the sausage stuffed ones …

… and I always thought that cold brew refers to the outcome of an extraction process at low temperatures. The other stuff I‘d call cold coffee, ice(d) coffee and the like. But then again English is not my native language, which - of course - has a precise term for what you describe 😝

That‘s your opinion, not mine ! Oh wait - actually it’s mine, too 😉

Pizza & movie night … (Sliced) meatballs & mushrooms … Got this lot of fresh chanterelles … … so chanterelle & bacon Flammkuchen 😉 And a bacon, salami and mushroom one for good measure (and tomorrow’s lunch) Enjoyed while watching Attack of the Clones.

Looking good - seems like you are using only the outer burners ? Can’t tell if you have a backburner, though ?

Is serving drinks in labware „a thing“ ?

It is a common misconception that kale is inedible … when you feel that way, you haven’t simply cooked it long enough - its just undercoked. Kale needs to be boiled into submission with an equal share (by weight) of cured pork products for at least two hours. Kindly follow the procedure here (and keep the natto for next days breakfast) …

Kare udon & mixed tempura …

I stir-fry any greens in a bit of lard, with plenty of garlic, a bit of salt, a pinch of MSG (important) and - if the greens are very bitter - just a pinch of sugar. Chard, kale, spinach, turnip greens, cima di rapa, pea shoots, water spinach … Can add some chili flakes.

No worries, it’s being done.

It is the natural evolution of the tuna shake, but with more omega 3 fats … “You want to get huuuuuge, or what ?!”

I’ll answer briefly, as others might feel differently: #1: I understand the confusion, but tinned sardines are not meant to be eaten with bread. They are a vital ingredient of any sardine shake and 100g is the standard amount required for the breakfast version. #2: yes, the Spanish eat a lot of fresh sardines. Occasionally grilled, but usually fried a la plancha, with olive oil, garlic and parsley. They are amongst the cheapest options in a harbor restaurant, but when in season definitely one of the best.

Nope, definitely not. One of the better Catalan brands called Espinaler is based some 15 min south of my in-laws hometown. I visit there regularly - their products are great, and they are running a vermouth business, that goes hand in hand with enjoying the fish. As with everything, appreciation usually comes with experiencing the same matter in many, many different manifestations. Think sashimi: you can tell easily the supermarket stuff from the restaurant stuff. But then there are better restaurants, there are great restaurants, there are great restaurants in Japan, there is the stuff you get fresh at Tsukiji fishmarket (or used to) and there is the stuff that you can’t buy because you get it served by a friend from Kitakyushu, who got is from a family friend of 40 years that just landed the fish on his boat this morning. In Germany it’s Mettwurst, a cured sausage. Need to sample many, many versions to be able to understand what makes it great and what is mediocre. Same for tinned fish. If you start with a great raw material, you know how to process it - temperatures, oil, flavoring, curing times, portion size (yes) - you’ll end up with a great product. Maybe easier to understand with canned tuna, having an huge chunk of carefully oil-poached ventresca (or belly) vs. the grit you get in salted water for 99c. But it extends to any seafood product you can think of. And finally knowing how to serve it and with which drink … you have an experience there. If you are not able to distinguish, to understand and enjoy a product, you shouldn’t write a lousy article about it (aimed at the writer).

Come on … Italians 🙄 What do they know about good food ?!

I blanch it for these type of pizzas. Chopped raw is also good, but gives a completely different mouthfeel, as some of the leaves get dried out, some get charred - at least in my setup at ~3 min cooking time.

Same here … actually I took a full shower afterwards (not entirely dinner-related, though).

Haven’t made a pizza in quite a while - corrected that tonight: Spinach & Gorgonzola … Yummy 🥳

That would be a great idea for an individual thread … In this case none, as my hands were probably too slippery to hold anything else than the burger (let alone a mobile phone). Priorities 😉

True that 👍

Sometimes it has to be … Double quarter-pounder with cheese & bacon. Served on a brioche bun with Dijonnaise, pickles, tomato and a touch of hot sauce. No complaints 🤗

Given the nature of the topic and the associated emotions (that are not necessarily only rooted in the matter itself), this seems hardly possible. A more unbiased view can be found here …