Duvel
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Posts posted by Duvel
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Summer time - marinated pork collar, oven potatoes, goat cheese, chickpea salad, olives and a very yummy hanging tender from the BBQ ...
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For me the major perk of working in my home office - the canteen is excellent. And seems to have everyday exactly what I want 😉 ...
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2 hours ago, Shelby said:
Zucchini carpaccio. Yellow squash, sea salt, olive oil, lemon juice, basil, thinly shaved parmesan and pine nuts.
Wow 🤗-
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This Sunday the little one requested “Minions”, accompanied by ...
Salami & mushroom
”Hawaii” - lardons & pineapple
Aubergine & salami
There was some dough left, so I prepared a “leftover” calzone, which will delight the little one for school lunch tomorrow.
Since school restarted after the Corona “break”, school lunch catering has been discontinued; he gets now a lunch box everyday. There won’t be complaints tomorrow (actually, there aren’t any on the other days either 🤗).
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Tonight easy-peasy Japanesy ...
Flash-fried edamame with soy & butter ...
Braised daikon with miso-meat sauce ...
Cured herring with ponzu ...
Aubergine nanbanzuke ...
Yakitori
Happy faces all over 🤗
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5 hours ago, blue_dolphin said:
Most polenta pizza recipes bake the crust on a baking sheet. I put it on parchment and slid that on to a pre-heated steel which yielded a crust that was crisper on the bottom with slices that could easily be picked up and eaten our of hand.
That looks pretty good - its just regular polenta, no binders added ? What temperature do you bake this for how long ?
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As predicted, the pork belly from lunch was all mine by dinner. So, a no-fuss pork belly sandwich, moistened with the super-condensed onion-y drippings, mustard and pickles. Yum !
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I found a small cured pork belly in the freezer and decided to roast it low & slow ...
And, in order to fit it into the tiny glass form, I had to trim it generously and made steam-fried dumplings with the leftovers and cabbage ...
At the end, I will have to eat the full pork belly by myself, as my family went exclusively for the dumplings 😉
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Reverse seared steak with char-grilled parmesan-crusted zucchini ...
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Whiskey, sugar, bitters ...
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Tonight our usual three pizza varieties, accompanied by the lovely “Ponyo” of Studio Ghibli ...
“Hawaii” with pineapple and smoked lardons ...
Mushroom & bolognese sauce - this was very, very good ...
4 Cheeses, coppa & basil
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3 hours ago, CantCookStillTry said:
On tonights edition of Where Is The Carb, himself has some Roasted Turkey Breast with a side of Ham, Jalepeno & Cheese Scrambled Egg.
If anyone wants to send me some proteiny Inspo that would be awesome. He never complains but I'm getting bored of meat/egg/meat&egg cooking.
When I do LC, my weekly dinners feature heavily cauliflower crust pizza (& derivatives) ...-
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42 minutes ago, liuzhou said:
Not in Sichuan!
Anyway, western Hunan is much spicier. The natives there consider the Sichuanese to be utter chilli wimps!
For me it is not the chili, it is the Sichuan pepper ... it’s like the Khmer Rouge invading you lower intestines and the intestinal fools surrender and retract 😱-
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4 hours ago, JoNorvelleWalker said:
Not enough to run screaming to the bathroom.
With Sichuan food, that is typically the next day ..-
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23 minutes ago, Steve R. said:
Pretty sure that the original was from Brooklyn and had something to do with swimming with the fishes.
But only from your limited perspective 😜“Swimming with the fishes” was a phrase originally coined in Mesopotamia (at around the same time that Schweinshaxe was invented) and referred to the annual salmon* migration up the Euphrates ...
*Salmon was native to the Fertile Crescent, until the Mongols came and took them to Norway.
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1 hour ago, gfweb said:
Interesting expression. LOL
In English its typically "flogging a dead horse":
In German its „riding a dead horse“. Makes one wonder how the original expression in ancient Mongolian was 😜 ...
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I overheard someone mentioning that riding a dead horse is Mongolian in origin, but now a global phenomenon ...
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2 hours ago, Hassouni said:
Hey now, as an actual Mesopotamian, I'd like to state that my people have never eaten dung!
Neolithic, my friend, neolithic ...God knows what they have consumed in my area, when the cradle of civilization was enjoying the dung-spiced gruel ...
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Everybody knows that Schweinshaxe, a beloved German staple, can be traced back to neolithic Mesopotamia , where it began as a simple millet gruel spiced with dried scraps of dung. Over the centuries, the dish made its way to the east, where the base was changed to brown rice and dung was replaced by fermented goat butter. The mongols brought the dish as far as the Danube river, where a travelling Bavarian trader bought the recipe, ditched the carbs, replaced the fermented goat butter with bone-in pork hocks and moved from boiling to the more economic roasting by open fire.
But the real question for me is whether Schweinshaxe did exist in preneolithic times ? I mean millet certainly was not invented in Mesopotamia, so might Schweinshaxe have a far older history, e.g. originate in Africa !?
Any hint would be most welcome !-
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1 hour ago, shawarma_prince said:
As far west As Central Europe (pierogi) or Western Europe (knodel?) tbh then.
Please check the definition of Knödel ...-
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Pizza & Movie night on Sundays ...
„Indiana Jones and the last Crusade“, enjoyed with:
Salami & Mushrooms
„Mapo Dofu“ w/ Sichuan chili oil. Pizza is for us essentially a way to use up the cold cuts in the fridge. I had some mapo dofu from yesterday and gave it a try akin of pizza bolognese. It worked pretty well - only disappointment was that after I thought I was so inventive I checked, and of course David Chang and Rene Redzepi did that during their guest stage at Mission Chinese in SF already. Was good, nonetheless ...
And another good, yet already commercialized idea from Spago, Las Vegas: Pizza with herb cream and smoked salmon. Very good (if I may say so) !
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Fritters look great, @Franci !
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Easy-peasy chineasy ...
Smacked cucumber ...
Mapo Dofu ...
Shuijiao (with aromatic soy & Sichuan chili oil)
Shuijiao (kids version, sesame & sweet soy)
And a Japanese whiskey highball for the cook 😉
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Burger. Brioche bun, aged Gouda, bacon, avocado, caramelized onions. 220 g of beef per burger ...
Little one insisted on getting two patties ... so I had to split his one. He was so proud that he ate more than us 😜
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EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!
in Pastry & Baking
Posted
I do have some minor issues with that description - where do you get this from ?!