Duvel
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Posts posted by Duvel
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27 minutes ago, pastameshugana said:
Good times indeed! Your bread looks fantastic, and that schmaltz...oh my.
For the 'dolomiti' ice cream - what is the flavor?
Thanks !
Dolomiti is (from top to bottom): lemon, raspberry and woodruff. When I was a kid (some 35 years ago), the green part was much brighter - it was shortly after discontinued as (legend has it) the green colorant was classified as CMR. The new version, which came out maybe some 10 years ago as part of the 80’s nostalgia wave at least tastes like I remember the original ... but the green color - I liked the old one better 🙃
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This past week we had autumn school holidays. My parents were kind enough to take our 6 year old to the Baltic sea coast, where I already spend every autumn holiday as a kid. We dropped him off last week and today went to my parents home (about 300 km north from where we live) to pick him up. I prepared some food that he and my parents would enjoy to celebrate the occasion ...
Sourdough, 80% wheat/20% rye at 80% “hydration” using butternut squash puree.
Served with Hubertus Schmalz, a delicious mix of pork and goose fat with apples, onions and herbs ...
Lasagna: Marcella Hazans ragu alla Bolognese recipe as the base, plus a butter-laden bechamel. It is so simple, yet so good. There are no further pictures, as the whole thing disappeared in minutes ...
Donuts - Happy Halloween 🎃
And an icecream called “Dolomiti” - a fond childhood memory that beside me only my son enjoys ...
Chased by some more adult options ...
Good times ☺️
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12 minutes ago, TdeV said:
Duvel, please say more about this.
I use pretty much ChefSteps recipe, but I prefer rosemary as the herb and omit the Activa RM (works pretty well without) ...-
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40 minutes ago, Franci said:
My type of pie 😍-
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I woke up this morning with my belly unmistakably & unexplainably requesting „Grünkohl“! No specific reason, it is not even cold enough for eating it. And yet, after three hours of carefully boiling chopped up kale into submission with copious amounts of cured pork products, here we are ...
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I am not sure about a turkey breast roll, but turkey leg roll (first SV, then deep fried) is a truly remarkable item: easy to prep, forgiving in the making and very satisfying to eat.
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My family rebelled against another night of Pho, as the house allegedly is still perfumed with a faint star anise/fennel scent ... so I made chicken braised with mushrooms and chestnuts (and added star anise, that’ll show them). Not much to look at, but very, very tasty. Served with stir-fried sugar snap peas & garlic and some dumplings (commercial product) with sesame/black vinegar/soy dip ...
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35 minutes ago, liamsaunt said:
forbidden rice bowl with miso-roasted salmon, roasted purple daikon radishes, cucumber and cilantro with a lime-mirin dressing
That looks mighty tasty ... but what makes it “forbidden” ?-
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38 minutes ago, Chris Hennes said:
It's a delicious bread, but it doesn't really taste that much like the baseline recipe.
My apologies, but I had to smile reading this. Growing up in rural Germany, Pumpernickel was on the table more often than not. And I loathe it. So much. And while I admire you going through the process of replicating something inedible, it seems that the shortcut at least didn’t taste as bad as the original 😜YMMV, of course ...
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Pho Bo, as my first steps into pressure cooking continue ... half short rib, half oxtail. Added some black cardamom to the usual suspects coriander, cinnamon, cloves, star anise and fennel. Very good - the little one practically inhaled it. Next batch tomorrow ...
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“Gyros & movie night“ instead of the usual pizza-fueled variety - no complaints (neither about food nor my movie choice “Totoro”)
Nicely stacked ...
And crisped w/ „veggie part“
Pita bread in the making
Brushed with oil and grilled
Assembly process, easy as child‘s play
And a little reward for the cook !
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18 hours ago, teonzo said:
Many people in Italy think that renaming a restaurant will bring bad luck, just like renaming a boat. So when they buy an existing restaurant they keep the same name. Maybe there are Koreans with the same superstition.
Teo
There used to be a Chinese takeaway in my hometown called “Alte Linde” (“Old linden tree”), because it occupied the half-timbered house a German restaurant of that name occupied before. We always joked that “Al Te Lin De” was probably Cantonese and gave some warning on the food quality (Which wasn’t good, even for a 16 year old from a rural German town). It did not last long, despite the name ...-
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Before inevitable succumbing to @Franci’s purchase suggestions, this week I acquired a pressure cooker from the source of all evil (and cheap household appliances). The Amazon Basic pressure cooker does exactly what is needs to do - no frills, no extras - but thanks to Prime day about 25% off.
Never having owned a pressure cooker before, I decided to make stock first. Pho Ga specifically. It worked out nicely. Stock was full bodied and delicately flavored after one hour cooking time. The used meat made a great filler in addition to the minced pork in my Vietnamese spring rolls ... all good !
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1 hour ago, Franci said:
I’ve seen on Amazon.de you have the tigelliera 2 torri, the one with 7 holes is the best for me.
Must ... resist. Aaaaaargh ! I know it will end up in my shopping basket tonight, latest after the Saturday night liquid mood enhancer 😜-
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5 hours ago, Franci said:
tigelle instead of steamed bread
That looks pretty good, too ...Would you mind sharing your recipe ?
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Easy peasy “chinesy” ...
SV duck breast with hoisin & five spice, cucumber & scallions, bag juices reduced with honey, tomato & eggs and fried string beans with black beans.
Steamed bread (commercial product), to make little duck baos ...
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10 hours ago, shain said:
Not if you're after good Indian food, it's hard to find here 😛
I know a place 😉-
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2 hours ago, shain said:
Paneer makhani with lots of fenugreek, as well as cardamom, dried chilies, curry leaves, cumin, coriander seeds, fennel, turmeric, some paprika, hing, cinnamon and black pepper. Most toasted or fried. The gravy base is onion, tomato, garlic, ginger and garlic - coked down and blended with cashews, cream and a bit of sugar.
Saag lasooni dal - split peas and spinach. Quite a few spices but mostly curry leaves, cardamom, hing, turmeric, ginger, chilies and garlic. Finished with sliced garlic fried in butter, paprika and chili powder.
Rice, and a raita of yogurt with cucumber, garlic, chilies and toasted spices.
Aaaaargh... I need to find cheap plane tickets to Israel. That looks so good ! -
1 minute ago, rotuts said:
looks good !
Ive had these , perhaps twice , just to be fair ..
Ive noted you are not 1/2 way through that Mound of Goodness.
just as well. the second 1/2 will come back and '' Speak to You ""
for quite some time.
no Sausage Imporium near by ?
shameful there is not a few near by.
There are, actually ...And I am in the quite fortunate situation that I can get pretty much whatever I want either in or around my house (which explains my healthy physique). Today I was just feeling like junk food (which does agree with my gastrointestinal system), and I am happy to return to the more refined tastes tomorrow 😉
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Sometimes it just has to be ... especially after rough, completely disappointing day where you can’t drag yourself to finish prepping the sous vide duck breast with five spice that you dropped into the waterbath just some hours ago ...
So - without any further apologies or remorse - a McRib. Yep. I have spoken!
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14 hours ago, Norm Matthews said:
I have a recipe for cheese scones from an Australian born friend and it has strong white flour as an ingredient. I am not familiar with that term. Can you tell me what is meat by strong flour? Her recipe uses baking powder rather than yeast. I normally would think a non yeast bread would use what I would think of as a soft flour but your recipe would be best with what I would call a hard flour.
Strong flour refers to the variety used for bread making, so high protein flour. The German type 550 I use qualifies as that.Using strong flour is a scone seems counterintuitive to me, as you want a crumbly texture, and not a well developed one. I‘d assume mixing would then be very short and baking follows quickly after (hence the baking powder ?) ...
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We spend the afternoon hiking in the vineyards around my town. I prepared some Zwiebelkuchen and carried a few bottles of the local wine (Weissburgunder Kabinett) to accompany it. The kids enjoyed fresh smoked sausages ...
After some extensive exercise we came home to duck legs (SV, then broiled), red & green cabbage and Knödel. A hearty red from Rioja to go with the meat ...
Plenty of Schnapps followed, and I lost track of counting, taking pictures and worrying about Corona ... 😉
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2 hours ago, liuzhou said:
Yesterday, was the mid-autumn festival aka moon festival and the time for mooncakes. I'm not a big fan and some are just horrible. Here, is a round up of the worst (in the writer's opinion.
It incudes one from Liuzhou. Having sampled this a while back I can concur. One of the worst things I've ever eaten.
I had the fermented bean curd one twice while living in Hong Kong and need to admit that from all the ines I sampled, this one actually was the most palatable ...
Dinner 2020
in Cooking
Posted
Goose fat alone is a bit too liquid for me as a spread*. I use about half-half of goose and pork - get all the flavour and something that allows to get a decent layer of fat on your bread ...
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* at least at the ambient temperatures my (Catalan) wife appreciates. Here, at my parents home, of course German household temperatures prevail and goose fat would be rock solid as well 😉