Duvel

Sometimes it has to be … Double quarter-pounder with cheese & bacon. Served on a brioche bun with Dijonnaise, pickles, tomato and a touch of hot sauce. No complaints 🤗

Given the nature of the topic and the associated emotions (that are not necessarily only rooted in the matter itself), this seems hardly possible. A more unbiased view can be found here …

Sorry, but I don’t think you are following this thread at all … Es ist ziemlich einfach: Frag etwas, und die Leute hier tun ihr bestes, Dir zu helfen. Du musst es nur umsetzen. * Wenn letzteres zu viel für Dich ist, oder Du eigentlich an konstruktiven Antworten gar nicht interessiert bist, wäre es besser, gar nicht erst zu fragen. ** Und nein - in Österreich (oder in Deutschland) ist es nicht schwer, Cajun-Gerichte zuzubereiten. Einfach machen, nicht nach Ausreden suchen, es nicht zu tun ! *** —- tl;dr: * „People here want to help you“ ** „If you don’t want help, refrain from asking“ *** „I don’t believe it‘s hard to cook Cajun food in Austria“

You know … one or two “results” pictures would help to convince the non-believers 😉

Nope

Having spend dozens of business trips in Xinjiang (Urumuqi and Kuerle, respectively), I can only attest that the lamb skewers there are exclusively grilled. The meat is usually not marinated, but interstacked with cubes of very fatty lamb/lamb fat, that provide ample flavor. Sometimes skewers are presalted, intestines usually not. As @liuzhou has mentioned in other posts, the finished skewers are liberally sprinkled with cumin & chili flakes after grilling. I am pretty sure that Uyghurs do have ovens, though: their (great) breads are made in tandoor ovens and at least in the Pear Garden restaurant in Kuerle, they use the same oven to roast larger cuts of meat (but not skewers). @zend: regardless of whether terminology or preparation are 100% replicating the works of an Uyghur street vendor, yours look pretty tasty and I am sure were enjoyed 🤗

Short visit to Nürnberg … had to do the sensible thing and eat a sampler of Nürnberger Rostbratwürstchen: Grilled & smoked ones, with grated horseradish, potato salad and Sauerkraut … And boiled ones with onion in a vinegared stock … And beer, of course 🤗

Fresh chanterelles have arrived, so a perfect excuse to make Schnitzel … Schnitzel with pommes duchesse and chanterelles in cream sauce (plus a few radishes, because you need to have veggies) … No complaints 🤗

Still haven’t learned anything from the thread ..?! It’s a SECRET 🤫

Mine has a shredding disc … And I never use it, because with a box grater or a microplane (for hard cheeses) I am faster, considering build-up & cleaning 🤗

I am using an Ooni for outdoors, and for inside my regular oven plus my trusted pizza steel. A friend, however, uses this and while I was easy to dismiss it, it makes pretty good pizza. Lots of heat in very little space …

They are just a small cultivar, fully ripened. Their mature stage is either yellow, orange or red and they have gone through the green stage successfully.

Very hot today, so DW requested a cold dinner. I was on the way to get some Mett when she called me and ruled out that option 🙄 What‘s wrong with raw pork, when it’s 34 oC outside ?! So salad, vaguely „niçoise-ish“: potatoes, green beans, black olives, egg, tomato, tuna, some smoked salmon (lucky refrigerator find), shaved Parmigiano … Served with olive oil & salt for DW and anchovy/garlic dressing for me. Little one got „his version“, omitting green beans, olives, egg and tuna, but chopping two octopus arms in … No complaints 🤗

Please also have a look at this idea - maybe not exactly in your poke direction, but maybe served with a ponzu/sesame dip ..?

Yesterday, I went for grocery shopping without my usual shopping list. They had some fantastic looking short ribs (Leiterstück), chanterelles (Pfifferlinge) and an unusual wheat flour (type 660), amongst other things. The fun began at home, when to think what to do with that. So, I started with @Chufi‘s butter braised beef recipe, using the short ribs. About 30 min before the end of the cooking I added a handful of dried death trumpets and the chanterelles, fried in clarified butter fat, resulting in a very rich and meltingly tender buttery mushroom beef stew … Served with some Schupfnudeln made from the strong wheat flour and a fork - nothing else needed to cut the beef 🤗 No complaints at all !

Sad indeed …

My suggestion would be to use a base recipe for horseradish crumble (plenty out there - e.g. here) and „enrich“ with commercial wasabi paste … would that work for you ?

Luckily, no cooking involved 😉

Bought a huuuge freshly smoked mackerel on impulse … Mixed grain toast, kewpie, shredded smoked mackerel and Maldon salt 🤗 Looks like - well - but ohh so good !

I will NOT apologize for wanting every single one of those breakfasts 🥰

Well ... to cite the first link 🙄: My conclusion? There is no definitive answer. A butcher’s “secret cut” may depend on the butcher. This Spanish anatomy chart confirms my suspicions by labeling three disparate parts of the pig secreto or presa de paleta (see the cheek, shoulder, and front loin).

Bit weak on the beer selection … 🙄

Sure … some people even say that Genghis Khan brought it from Inner Mongolia to the Mediterranean 😉

As was probably the toilet and the fire. This was more aimed towards the Genghis Khan theory.

Banh mi-esk dinner: baguette with sriracha mayo, lettuce, thinly pounded chicken steaks, scrambled egg, roasted onions, chili and pickled carrots. Fresh herbs plus some hoisin … No complaints, except the lousy picture 🥳