Duvel

Bavarian Wurstsalat (with cheese), with an Onsen tamago for good measure ...

An imported Cote du Boeuf from Strasbourg, before they locked Alsacia down ... I didn’t feel like SV today, so I cooked it conventionally 😱 Note to self: have to buy a nice wooden copping board for better tableside presentation. Served with (commercial) potato croquettes and mushroom cream sauce.

Normally, Sunday night is pizza night. But what in these times is still normal ? When weekdays and weekends blend into each other in self-confinement, it is only appropriate to react with the outmost flexibility - even if it means to have pizza night on Wednesday (accompanied by the lovely “Peter Rabbit” movie) ... Margarita Italian salami & mushrooms Four cheeses with black olives (served with freshly ground black pepper on the individual slices) I tried to stretch the dough completely on the working bench - and felt the crust turned out more airy than usual. To be repeated ...

Quick one: Matjesbrötchen with homemade tartar sauce. Normally, I would enjoy it @Anna N style with an ice-cold aquavit, but I still have a couple of home office duties in the afternoon 🙄

I used organic 100% buckwheat soba, curtesy of a Japanese friend visiting last year ...

Cold soba with shrimps, green asparagus and an onsen egg (SV, 45 min @ 63 oC). Warm mentsuyu added, as well as nori, sesame & scallions. Japanese enough to hit the spot ... 🤗

Both ...

Confit de canard, SV 30h @ 68 oC. I rubbed the duck legs with curing salt (pink salt) to give it a stronger flavor. It worked well. Rosemary instead of thyme, and lots of garlic. Roasted in the oven just before serving. Accompanied by cheesy cauliflower gratin, with a handful of sweet peas thrown in for good measure. Little one asked for thirds 🥳 ...

Please do go on like this ... but watch out for potential weight loss: regardless what you might think, imaginary food does not supply calories 😉

I hope I am not the only one that uses the leftover bones and makes a soup from them ... 🤔

„My“ Döner shop has closed down - temporarily, as they have announced - and I do hope that they‘ll start up again after the total lockdown has been lifted. So, today we had a faux Döner, made from leftover suckling pig shoulder, augmented with a couple of felafel... It is not the same, but will hold me until they open again !

I saw the picture before reading the title, and thought: „How clever, a blood sausage pizza with parsley“ ... Now you‘ve got me thinking !

Why ... because I have never been to „the Show-me state“ ? 😉

See how its done 😜

Nope. Its just very fresh & raw minced pork, with garlic and spices. Raw onions. Heaven !

The first of the German states has announced a complete lock-down and it is expected that the others will follow over the course of the weekend. As „going out for buying Mett“ will most likely not qualify as a reason to break the curfew, I decided to enjoy a Mettbrötchen tonight 🤗

Roasted suckling pig shoulder with bread dumplings and braised onion w/ Parmigiano. A basic white to go with it. Yummy food made without any trip to the supermarket 😉

Rice, cooked with three kinds of mushrooms, veggies and pork stock. Part of my „Corona“ cooking ...

To quote Sepultura:

Maybe. But you looooove my comments 😜

Unfortunately, without picture it didn’t happen ...

Whole-wheat toast, pulled pork, fried egg ...

Yessss !!!

Now, that‘s what I call optimism...

Pulled pork (24h @ 65oC, bbq rub, liquid smoke) with coleslaw on a simple bread roll ...