Duvel

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

Authentic is overrated anyway ... but as an „authentic“ German I have to say that your version sounds perfect 🤗

Court bouillon, just below simmering ...

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 !

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“ ...

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

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.

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 ...

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.

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 ...

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 🤤

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)

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 ...

Beware !

Great job, @shain !

12 cm ...

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 !

Not in Hong Kong 😜

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.

Here we go ...

~500 g of Daikon, cut into matchstick sized sticks 1 teaspoon of salt, sugar 120 g rice flour 10 g potato starch some bacon, soaked mushrooms, katsuobushi Take the daikon, fry it with some water for about 10 min. Drain and cool down. Reserve the cooking liquid. Soak some dried mushrooms, reserving the soaking liquid. Mix liquid with cooking liquid. Mix cooked daikon, flour, starch, salt & sugar (pinch of MSG if desired). Add about 200 mL of combined liquids. Combine to make a uniform mixture, add bacon, ‘shrooms & fishflakes. But into oiled heatproof bowl ans steam for 1h at high heat. Cool down and keep in the fridge for one day. Slice into 1cm slices, fry in hit oil until golden and serve with a dipping sauce made from sweet soy sauce and sriracha.

I bought a daikon last week to grate about 1% of it as a garnish. The rest was waiting in the fridge for other uses, so I took a heart on Friday and made it into Lo Bak Go (or „turnip cake“). Fried the next day and served with sweet soy sauce/sriracha combo ... very tasty. This was meant as an evening snack, but a couple of rounds were requested, so I call it dinner 😉

That would be mobster sauce ...

~250 g very finely shredded cabbage 95 g AP flour 5 g potato starch 120 mL dashi (usually Ajinomoto instant, a bit on the diluted side) 1 egg large pinch of salt (balance with dashi and bacon, if using), pinch of sugar (optional) Combine liquids, add solids to make a smooth batter. Add cabbage and let stand for about 10 min. Heat a pan with oil, pile the mixture into the hot pan, then flatten to 2.5 cm high disc. Add whatever protein you like on top (squid, shrimp, bacon ...). Once browned on the bottom, flip pancake over and brown as well. Remove, add Okonomiyaki sauce, kewpie mayonnaise, aonori powder and katsuobushi.