Duvel

How about a riff on (or of ?!) Sauce Foyot, so a basically a Sauce Bearnaise in which you incorporate the reduced pan juices of the roasted duck ... should work pretty well for a rare/medium rare duck breast.

Japanese lunch with a little helper: Menchi-katsu ... Mixing ... Being proud of producing a proper panko coating ... The hardest part: letting them rest for an hour 🤤 With side salad and sauce ... Piping hot and juicy ! Helper was delighted, too ...

Rou Jia Mo ...

That was my initial thought, but if that’s an industrialised product found in every supermarket it is hard to imagine that it has not been pasteurised. Good luck with your sausages - I am looking forward to your report how they turned out and how the flavour profile was. You certainly have a lot going on (orange zest, red wine, blue cheese ...). Best of luck !

Thanks - but what is the function of the cheese ? Flavor ? I assume that would not be a cheese with live cultures ?

May I ask: you are not using any nitrate source ? And where does the yoghurt comes into play ? And finally: what is the purpose of the frozen blue cheese (and which one do you use) ?

That is quite a long time for using a baking stone - and yet a pretty tasty looking pie! How do you preheat the stone, how long and what is your distance to the broiler element, if I may ask. I was actually wondering why your paper at the uncovered parts was not burnt ☺️ My pizza cooks in about 3.5 min and the trick was actually also a necessity, because the excess paper would start to carbonize under „my“ conditions ...

I do exactly the same, but remove the parchment after about 50 sec., when the base has firmed up. Gives much better spotting on the base ...

Frequently, yet now that my little one turned 7 he gets more sensible 😉 ...

Brisket (salt & pepper rub, liquid smoke, SV 36h@69 oC), roasted brussel sprouts and Heinz bbq beans (because weekdays I am a lazy cook) ...

The pumpkin (and onion) was roasted as the base of the soup, the pear accentuated the sweetness nicely. I added some creme fraiche to get a bit of acidity and the blood sausage for umami. All in all a good combination. It went into my “keep” file 😉

Getting very chilly in this part of Germany - hot soup to the rescue: pumpkin & pear cream soup with fried blood sausage slices ...

And I could have sworn it would have been Chicken Cacciatore ...

I am watching you (and the topic) closely ... 😜

Yes, easily ... Especially in the weeks leading to Christmas. These specific legs were purchased fresh, at a reasonable price of about 25 €/kg. Goose breasts are available as well, but I find the legs so much more rewarding ...

Today is St. Martin‘s day - and tradition dictates roasted goose in the spirit of this occasion. So, after a short walk with a selfmade lantern (as a Corona-forced substitute for the more traditional bonfire) we came home to this: Goose legs (after 12h @ 80oC, spiced with juniper, quattre epice and thyme) ... Roasted at 220oC for 25 min ... Red cabbage, made from scratch using copious amounts of goose fat, apple, onion, cinnamon and clove ... Knödel „halb & halb“, a commercial product. Plated and accompanied by a nice sauce, featuring plum preserve ... And preceeded and accompanied by a economic, yet very drinkable red from the Rioja. Aaaand chased by caraway-scented Schnaps ! Followed by some Baumkuchen (to complete the meal for the other 2/3 of the family) One happy Duvel tonight 🤗

I’d pick holiday in Spain anytime over Germany (at least as long as my Catalan wife is reading my posts) 😜

There are a very few leftovers, but more importantly more than one litre of intensively flavoured stock. I am so looking forward to this ...

As one does ... Care to share some details on the quail ?

We did a cycling tour through the vineyards surrounding our hometown. November brought cold weather and great autumn foliage, but our 6 year old did not appreciate his parents dragging him out for a two hour bike ride in the misty weather ... Coming back home I felt I had to make it up to him and improvised a hot pot ... luckily we had some items at hand. Got this shichimi togarashi with yuzu peel from a dear Japanese friend. It is so aromatic ... Asahi - good to have stock ! Getting ready .. Yum - and the little one was happy, too ... And finally something to warm up the cook 🤗

Please check here ...

Beautiful ... If it freezes at night, they’ll be perfect !

Traditionally, pork is used. In some areas of Greece and especially in Turkey, veal or lamb is used. The ground mixed meat variety seems to be a American-Greek speciality ...

That would have been my suggestion as well ... and if you want to go in the nutty direction, stir in some sesame paste (or peanut butter, if sesame is not available). A bit of vinegar to balance and some fried shallots for atone and you’ll have a great nutty & chilli-laden condiment ...

It depends a bit on what you want the flavour for. I do use the syrup of Amarena cherries for flavouring a lot of things (but I do go through a lot of cherries for my Old Fashioneds) ...