Duvel

Or they glue an acrylic bottom into a bottomless glass flask.

Happy leftovers: Massaman curry with chunks of buta no kakuni - who would have thought that combining fatty pork and spicy curry works so well (hint: me, me, me ...). Pad thai a la fridge.

That send me googling for her life story - an impressive life with an unfortunately all to common ending. Thank you for bringing this to out attention !

More than acceptable - lecker 😋

How do I tell you that my patience for literature (outside of cookbooks) is so limited that Salinger’s short stories is the only book of classic American literature I ever read on my own account 😉

That's super important with fresh motz in an home oven - cold toppings and large-ish pieces, otherwise it gets dry and chewey. Soaking the cheese with a bit of milk and a pinch of salt also helps. Or using burrata ...

Please ... the are subtle hints in literature, are there not ?

I am not an expert on peppers, but @BonVivant suggested rose for your carp dish, which translates into rózsa in Hungarian.

cf. your initial post ...

Sunday night „Pizza & Movie“, with todays choices: Champignons, Burrata & Iberico ham ... Anchovies, olives & onions (plus 1/3 with the popular 1st variety, to keep for tomorrow) ... ... and „Hotel Transylvania 2“ 🤗

After a nice walk in a cold & rainy forest, we came back to a hot Onsen bath (as an encore from last week). As predicted, this triggered the „Onsen - Onsen egg - Japanese food“ request in the little one. So ... Dashi tamago, Tebasaki, Buta no Kakuni, Yakitori, blanched broccoli with sesame-miso sauce ... Edamame, lazy shaped Gyoza .. Yakitori moriawase: chicken thigh, bacon-wrapped tomato, shitake ... More chicken thigh and rabbit liver ... ... and finished by Kare Udon with the Onsen egg. Happy kid, happy wife, happy life 🥳

Massaman gai ...

Home office & bacon cheeseburger - a winning combination 🥳

Leftover night: half a pumpkin, some cream and a large portion of braised beef had to go, so ... Lasagna with a pumpkin bechamel. Not much to look at, but my family assured me that they leftover night is not as bad as it sounds 😉

Well ... I somewhat disagree with the statement of “local pride issue and not related to taste”. Cooking techniques developed from available equipment, and the taste is by necessity a combination of ingredients & techniques - which in the case of Neapolitan pizza is deemed as “good” by quite a share of people. I complete disagree with your second statement. 451’ is the alleged auto ignition temperature (actually more of a median) of paper, not of wood. There is a book about that 😉 ... Wood burns at higher temperatures - but this would not pose a significant risk, as ovens are properly insulated and will not start to ignite their respective environment.

Leftovers, kinda “asian” ... Fried noodles with SV turkey and veggies, cold tofu with onsen tamago and mentsuyu, steamed baozi with mushrooms in black bean-garlic sauce and edamame. Followed by fresh lychee ... quick and easy.

Much easier to lift ...

Thickness ..?! 😱

Tonight’s dinner was requested already last week, when we found a sachet of Japanese bath salt from a trip to Kyushu two years ago. It contained the salt from Umi Jigoku onsen in Beppu. The little one was super excited when he started to remember the trip (and the Onsen) and requested that after this weeks Saturday night bath an Onsen egg (which he enjoyed as well in Beppu) was in order. Flash forward to today: after soaking (him and a pre-SV egg) in an iron sulfate-rich bath, he was ready to enjoy his Onsen tamago with some udon and men-tsuyu. I made some side dishes to ensure everyone would be full ... Chicken karaage ... Individual okonomiyaki ... Onigiri with toe different eggs ... Gyoza & edamame ... Little one was very happy. Unfortunately he discovered that the bath salt package had still three sachets left, so probably we’ll have Japanese next week again 😉

Yes, I do like that recipe as well - super-soft, yet sturdy bun and very consistent results ...

Thanks, easy enough. I’ll give it try !

I have only encountered “ebi furai” burger while living in Japan, and those patties were basically panko-breaded shrimp glued together. This one is like chikuwa - mashed fish, shrimp, cornstarch - with distinct pieces of shrimp sticking out ? No breading ? I think I like the idea. Will not be able to source that here, but I could use my chikuwa recipe and tweak it ...

Best of luck to you 🤞 Having moved far more often than I wished for, I can fully sympathize with you ...

Oven-baked gilt-head bream on tomatoes, garlic & potatoes. Served with string beans with brown almond butter ...

Curried pumpkin soup with fried blood sausage slices for the little one ... Grünkohl with Bregenwurst for me ...