Duvel
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Posts posted by Duvel
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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 ... -
7 hours ago, liuzhou said:
But porcini are boletus edulis which certainly don't grow on sand dunes.
Not with that attitude 😜
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17 hours ago, Kim Shook said:
@Duvel – love the gyros! I really wish I could find that bread here. Restaurants have it, but I never see it in stores – they just have pita pockets or lavash.
@Kim Shook: that’s just my standard pizza dough, rolled out a bit thinner, brushed liberally with olive oil and cooked on the griddle pan ...-
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This weekend’s project: Gyros (as correctly predicted by @Kim Shook 😉). This is the Greek variety, made from pork, not the US version, made from ground beef/lamb. That‘s next weeks project ...
Pork neck, sliced thinly, and marinated with plenty of garlic, onion, spices, oil and vinegar.
Nicely skewered and ready to slowly rotate to perfection ...
Unfortunatey, 10 min in, the gas bottle ran out if propane 😪. Sunday - no shops open for gas bottles ...
Disaster. But(t) ... the skewer just fit into my oven. Of course no rotation, and only limited option with hot air circulation to crisp up the meat after internal temperature reached 69 oC - well, beggars can’t be choosers !
Gyros actually turned out fine - not perfect, but taste was pretty great, some extra crisp parts, some tender ones, and all plenty juicy.
Served Greek style with Meze, cabbage salad & homemade pita, brushed with olive oil and grilled ...
Very, very good !
στην υγειά μας
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1 hour ago, weinoo said:
Maybe in the US 😉In Germany its a thing for quite some years now (after all, the original is a German product, which also explains the interesting name). All my neighbors have one, either the original or a copy (heck, even Aldi sells them for less that 200 bucks). There are gas and electric versions available, too ...
But noone I know would ever consider using a beefer indoors.
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9 hours ago, Kim Shook said:
And re: that rotisserie – do you think you could do gyro meat on that? Sorry, different thread. 😄
That was my original target - weekend is coming 😉-
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Do you know the episode of Mr. Bean, where he orders “steak tartare” and the waiters asks him specifically “steak tartare” and he answers “yes, steak !” ?
If you know exactly what you order - especially in the context of the restaurant you are in - there is no doubt about the responsibility for your food choice. If you don’t know about dish and preparation, I feel it is up to you to ask your waiter about it. If the dish comes out very different to what you know of the dish and what have been explained to you, you may start to argue about whether you have been served inadequate food. Elsewise, you need to pay for what you have received.-
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51 minutes ago, heidih said:
Those things are fun and the kitchen smells great. Did you prick the chicken at all to facilitate flavoring the potatoes or did it naturally "drip"? We one years ago that also had flat metal skewers for kebabs. No idea where it disappeared to. I found one at a yard sale fr super cheap once but it was enclosed with a glass window. The top got so hot I had scarring for a few years. Pitched it so kids would not burn themselves since if the adult manages to bump it -- . I did a fatty pork roast (skin on) once - now that was good.
No pricking - all “natural release” 😉I deposited some butter under the chicken skin, which - together with the dry rub - enriched the potatoes additionally. Chicken turned out good, but those potatoes ...
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Got a new toy ... it is amazing how much satisfaction one can derive from a slowly rotating metal stick. Family unanimously agreed that the potatoes were the best thing ever ...
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Came home. Got dinner request for Schnitzel with Bratkartoffeln. Had not a single ingredient in my home (excoet for salt & flour) ... 🙄
A supermarket visit (and some cooking time) later family was happy !
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14 hours ago, liuzhou said:
If someone is salting and sugaring your sashimi, you need to change restaurants.
Not necessarily. Often (fatty) fish is briefly cured with salt/sugar, sometimes kombu, before served as sashimi ... -
19 minutes ago, liamsaunt said:
Not sure what I am going to do with the massive kohlrabi.
Have you ever had Kohlrabi salad with apple ? Its very common here and at least for me the best way to eat Kohlrabi (which I truly disliked whem cooked) ...https://www.gutekueche.at/kohlrabisalat-mit-aepfel-rezept-15362
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Cauliflower leek soup (with heavy cream) ...
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3 hours ago, Katie Meadow said:
And now that I think about it a romantic dinner like that sounds pretty good, candle and all. An evening out. I can't remember what that's like.
Probably somehow like this ...
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11 hours ago, patti said:
Spicy peanut noodle soup.
That looks nice - care to share the recipe ? -
9 hours ago, Kim Shook said:
@Duvel - my butter lives on the counter (we keep our house at about 68F all year long - cooler in the winter), so I don't need to worry about headroom. What kind is that?
Its from Alessi ...-
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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“ ...
Dinner 2020
in Cooking
Posted · Edited by Duvel (log)
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 ... 😉