Duvel
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Posts posted by Duvel
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We use this one. Because my wife loves it ... “the knife fits so nicely”
I hate it. Just a bit too high for the butter compartment in the fridge (because of that knife sticking out) and the knife is tiny. YMMV I guess ...
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Introducing: the McFibrous ! A hefty slice of fried Lo Bak Go, topped with Manchego & cole slaw, a generous helping of Okonomiyaki sauce, served on a brioche bun. Contains a week’s requirement of dietary fibre, cleaning out both your gastrointestinal system AND your fridge ...
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4 hours ago, JoNorvelleWalker said:
As good as fries from a Belgian restaurant? Probably not. I am not complaining.
I am sure as soon as you switch to horse fat, your method will yield fries that any Belgian would be happy to be served ...-
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Tonight’s rendition of „Movie & pizza night“ featured „Arctic Dogs“ (a movie that will definitely not be repeated), aaand ...
Milanese salami & mushrooms (a combo that was repeated That very night)
Capers, anchovies and olives
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1 hour ago, kayb said:
Much better, thanks. Don't know what I had, COVID negative, but the antibiotic kicked it.
I use round steak, pounded thin, for my Rouladen. Smear with mustard, roll around a kosher dill spear and a brat, wrap in bacon and secure with toothpicks. Braise in beer. Probably not authentic, but damn good. Roasted potatoes or German potato salad, and red cabbage on the side.
Authentic is overrated anyway ... but as an „authentic“ German I have to say that your version sounds perfect 🤗-
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11 minutes ago, heidih said:
Nice looking shrimp. Just salted water or flavored?
Court bouillon, just below simmering ...
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Japanesy evening:
Okonomiyaki ...
Cooked shrimps with Ponzu for dipping ...
„Reba nira“: liver fried with spring onions, with lamb subbing for the liver 😉
Aaaaand a highball. Yes !
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7 hours ago, weinoo said:
And if the op doesn't want to pound the top round, there has to be another way.
What if the stuffing were cooked a little more first, so it didn't need as much time to finish?
Yeah ...German cooking at the end is all about the sauce. You can choose a cut that would be great medium rare and combine it wirh a cooked filling, but it wouldn’t yield the dish „Roulade“ ...
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Willkommen !
I am certain you will find a lot of information, support and inspiration here, regardless what your goal are. Please share what are your interests in cooking !
Cheers,
Duvel
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You are right, top round („Oberschale“) is the cut of choice - for two reasons: you can pound it really thin without compromising the integrity of the later roulade and it holds well during the prolonged brause, which is essential to create the required sauce.
As the roulade is smeared with a healthy dose of sharp mustard and stuffed with (only briefly fried) bacon, onions & pickled cucumbers before rolling up, it required some braising time to harmonize the flavors of the filling and leach out enough to contribute to the characteristic flavor of the sauce.
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4 minutes ago, Eatmywords said:
How about the butter and corn in the ramen? Haven't seen that before.
Miso ramen with butter & corn is classic Sapporo ramen, and hugely popular all over Japan in recent years ... -
That takes me back ...
About 20 years ago I was invited to a research conference in Sapporo. I ised the trip to explore Hokkaido a bit, and one night me and my girlfriend did a home stay with an Ainu family literally in the middle of nowhere, who treated us to a wonderful ishikari-nabe, or salmon hot pot. Some salmon jerky was offered and we had a great evening with our hosts ...
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2 hours ago, KennethT said:
What time/temp do you use for the various chicken parts? I never found a time/temp that worked to give really juicy meat but fully cooked skin at the same time.
I usually use 64 oC for 2.5-3h for chicken breast. Sometimes I go below that, temperaturewise.Presalting the skin helps with the texture, as does removing the breast from the bag and plunging it directly into the ice water.
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Not traditional, but for Hanainese chicken (a more downstream version of white cut chicken) I sous vide the meat (usually skin-on breast meat) with the poaching aromatics in the bag, followed by cooling in ice water. Gives very consistent and satisfying results without any guess work. And can be applied to boneless chicken parts, which for family meals I prefer.
Regarding the „crunchy“ texture of the skin: best results are obtained if you are able to cool very quickly, to „fixate“ the gelatinous skin fast. So, ice water will produce the best results. Using a freezer will take significantly longer (as air is a poor heat transmission medium). Even more so basting with cooking wine, which - at merely 15% alcohol - doesn’t really speed up the evaporation significantly. It might contribute on the flavor side, but unlikely give you a nicely crunchy skin. Ice water, blotting dry and applying some sesame oil is how I prefer this preparation ...
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Visiting the Andechser monastery, about 40 km from Munich. There are boasting one of the oldest monastery beweries of the area ...
Judging from the interior of the church, sales of beer have been rather good in the last 5 centuries or so ...
Of course, monastery beer was sampled together with a small lunch snack.
The crackling here is otherworldly 🤤
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24 minutes ago, TicTac said:
Bet he slept well that evening!
He sleeps very well every night. This is our first „active“ holiday with him - hiking, cycling, swimming ... he is up und running until 21.30h and then sleeps until 9.00h, regardless of noise, sunshine or the promise of sausages for breakfast.And no, he didn’t get beer. I bought him an alcohol-free Weizenbier at the Hofbräuhaus, because I had my first taste of beer in Munich as well (alcoholfree of course). He didn‘t like it - neither did I then - and it‘ll probably keep him until age 19, just like his father ...
(I caught up since then)
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Returning from the Bavarian alps a quick stop-over in Munich: after enjoying the city center at fantastic weather ...
... and entertaining the little one for a full day in the truly excellent Deutsches Museum, finally dinner in a classic beer garden just next to our accommodation.
Pork roast, Knödel, cabbage salad. The crackling was pure food porn ...
My wife had a Schnitzel, which didn’t disappoint either.
Little one decided that a „Maß“ (one litre) of beer is too much for him, so after each sip (by me) he checked if he could lift the glass. At ~0.2 L he finally succeeded and was content for the rest of the evening ...
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Beware !
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13 hours ago, shain said:
Neapolitan style pizza dough.
Margarita.
Ricotta, mozzarella, figs, a touch of aniseed, pepper.
Great job, @shain !-
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7 hours ago, TdeV said:
How close to the broiler do you position your pizzas?
@JoNorvelleWalker @blue_dolphin @Chris Hennes @Duvel . . . actually everyone!
12 cm ...-
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I should have been enjoying Catalonia by now, but unfortunately ...
Due to the recent Corona outbreak in three cities in Catalonia (including Barcelona) the area was declared a high risk area by the German government with a clear advise not to travel & the need to test for Corona upon return. So we scrapped our holidays at my parents in law and made a last minute booking at a resort in rural Bavaria, at the feet of the Alps.
It came with a wellness package and half-board. We arrived on Thursday and I have been in a food coma ever since ...
Today we visited Salzburg, and befitting had a Austrian dinner ...
Goulash soup
Headcheese
Tafelspitz, braised spinach & fried Knödel
Local fish and cucumber salad
Mountain cheeses with fig-mustard cream, fresh rye bread
Apfelstrudel with cinnamon cream
Chocolate mousse
It all gets served with a full bottle of white. Every night. Am a tiny it full 😉
And an extra dessert for me. Cheers !
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18 hours ago, Margaret Pilgrim said:
No, being quietly correct and respectful helps.
Not in Hong Kong 😜
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7 hours ago, heidih said:
Ha I went to lunch with a Hong Kong Chinese friend once (Lebanon raised though) - she sent the cakes back because the browning was inadequate! Being beautiful helps service requests. She was right. They fixed it.
I think it is more about the crust than the color. The cakes themselves are kind of gooey, and need some sort of crust for getting the right mouthfeel. -
4 minutes ago, TdeV said:
Duvel ... Could you point to some recipes. please?
Here we go ...-
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Searching for a specific kind of butter dish
in Kitchen Consumer
Posted
Its from Alessi ...
https://www.amazon.de/Alessi-Behälter-thermoplastischem-Spachtel-Edelstahl/dp/B002R2N1N2/ref=asc_df_B002R2N1N2/?tag=googshopde-21&linkCode=df0&hvadid=215018291403&hvpos=&hvnetw=g&hvrand=13746478360801782560&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9042024&hvtargid=pla-393986974078&psc=1&th=1&psc=1