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Everything posted by Duvel
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For some reason I thought that muffin-sized Okonomiyaki would be a good idea. They do turn out more fluffy and crisper on the edges, but are ultimately not worth the extra effort (especially for cleaning the muffin sheet). Next time a regular size one will do ...
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You mean „with a basil and tomato salad“ 😉
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This is actually a nice product. Their fish stock is also not bad - light, not salty. I mix it with dashi for a subtle basic fish stock.
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In my fridges veggie compartment I found cabbage, spring onions, spinach and some green peppers, so I thought ... cabbage strudel. Unfortunately, I felt far to lazy to prep some proper strudel dough and settled for a cabbage quiche. Thyme, caraway, nutmeg, some mountain cheese to top it - definetely a shortcut preparation compared to strudel, but a yummy one nonetheless ...
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Yup. We had that on Sunday ... guess where the canned pineapple slices came fron in my fridge 😉 Appears to be a German thing ... an homage to the original Toast Hawaii !
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Felt like deep frying stuff tonight. So, Schnitzel. I gave option according to what I had in the fridge “Jäger” (hunter-style = mushroom cream sauce) or “Hawaii” (pineapple, cheese & a pickled cherry). Of course they wanted both 🤔 Sometimes I wish my family would take German food rules more seriously. Creamed spinach and Bratkartoffeln to make it a meal. Kid was happy, emptied the mushrooms over the potatoes and demolished it all (despite the apparent lack of taste 😉 )
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Thanks, @Franci, for adding just another “must try” to my list 🤗
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Tonight “Hotel Transylvania” plus ... Mushrooms & salami Hawaii: Pinapple & smoked lardons Tuna, olives & onions Four cheeses & mushrooms
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We took my sister and my brother in law out to a neighborhood bistro in the 20th Arrondissement in Paris some years ago. He wanted something “different”, so I suggested the andouilette, that was advertised on the blackboard. When some time later the server approached our table from behind him, he looked up and said “Wow ... someone must have left the toilet door open”. He soldiered through the andouilette, which was very much on the offal side of the spectrum, but refuses to discuss his experience until this day ...
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Nope ... its a “Feine Bratwurst”, so a fine pre-boiled sausage (spiced, but not cured, though). Texture is a bit firmer than a Weisswurst, and it is made from pork alone. Tasty ...
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This is how saturday laziness looks like: Oven fries & fried eggs for dipping. An odd sausage for extra protein 🤔 As a fresh accompaniment Gazpacho from the veggies in my fridge. Despite the minimum effort the family was happy ...
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I trust you never had a night of whiskey highballs ... kidney-friendliest drink there is !
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Nothing. French onion soup is made with beef stock.
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At the butcher that had a suckling pig roll, which is essentially the deboned belly and back in one piece, connected by the still attached skin. I scored the meat, rubbed rosemary, fennel, lemon zest, chili, garlic & salt in, rolled the whole thing up and SV for 24h @ 68oC. Roasted in the oven to get a lovely suckling pig porchetta ... A pizza bianca to go with it ... Final assembly with baby spinach and a sauce made from two whole grain mustards & the bag juices. Very simple, very good !
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Rigatoni in rosé sauce (vodka sauce) with blistered cherry tomatoes
Duvel replied to a topic in RecipeGullet
Wow ... 400g for 5 persons. In my household its 250g for 2 😉 -
When it comes to butter, my experience is that door knob size works best ...
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Today, a rainy & cold day called for comfort food: Beef roulade with gravy, over mashed potatoes, accompanied by braised red cabbage ...
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Tori Paitan Ramen, ajitsuke tamago, chashu, nori - sometimes it just has to be (even though you prep for about three hours and eat in about 5 minutes).
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Have a look then at Hainanese chicken rice ...
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EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!
Duvel replied to a topic in Pastry & Baking
Unfortunately not - if you are referring to a crystallization process, no electron transitions or photon emissions take place. You can measure the latent heat of crystallization accurately in a calorimeter, and I would suggest that this might be the underlying principle of that German tool you are referencing. -
Marinated with yoghurt, ginger/garlic, lemon juice & tandoori masala and then BBQed ...