Duvel

“Greek” pizza: feta & quark cream, potatoes & olives, topped with thinly sliced veal fillet & fresh mint post bake.

Sunday night, pizza night ... a bit like Groundhog Day 😉 Normally I’d show you the full program, but posting ones pizza efforts after @Ann_T is just going to disappoint the audience. So, please be informed we had a couple of pizzas like this one and enjoyed “Raiders of the lost Ark” (minus the face melting-scene, because kiddie).

It is ubiquitous in Hong Kong. Chow me(i)n is available from most older mom & pop food stalls throughout all districts ...

When you are right, your are right 😉

Eeehm ... please check 5 posts above:

The only thing I need for breakfast ...

... and a loooot of imagination 😜

Thanks ! I am aware of scrapple, but I do prefer the less „streched“ (e.g. without oatmeal or other carbs) version called Weckewerk, that is native to the area where I originally hail from ... Scrapple is tasty, nonetheless 🤗

Those are from Aldi ...

Yeah, quite ... kewpie in Japan is actually sold in bottles with 3-5 little holes in line at the opening to make this pattern even more sophisticated !

Bread & cold cuts ...

Red cabbage Okonomiyaki ...

Unlikely. It is slightly bigger than its duck counterpart, but should not require softening if it is a farmed goose. Wild goose, whose breasts actually get sone exercise, might differ ... So, 3-4h at 57oC should give a perfect medium cooked appearance, a little less (say 54oC) medium rare. I‘d go with that. Good luck 🤗

Nice taste in Sake 👏

Despite a rather windy evening we had BBQ (again) ... Thinly sliced pork belly (wrapped around skewers), marinated chicken and local sausage. Tomato, caper berries, feta cheese ... Couscous, peas, cucumber and mint ... Baby radishes (I can go through a LOT of those). Mojito (from prep time) for me ... Strawberry mojito for my wife ... And a local beer for good measure !

You are indeed very wrong. Making first hand experiences or at least reading careful through a thread you participate in might be a better advise than stating some unfounded opinions that need to be quickly relativised upon the first founded statement ... But then again, that is just my opinion and I could be wrong, too ...

Composed salad of hot smoked salmon, potatoes, green asparagus, soft boiled eggs and wild ramp quark ...

Last year I spend 10 days traveling Kyushu. In Kumamoto, horse meat reigns supreme, and specialized restaurants offer full courses of „basashi“ or raw horse meat. It is delicious and comes in a surprising amount of different cuts. Because horse muscle stores significant amounts of glycogen, a „fast“ kill of the animal leads to sweet tasting muscular meat. It is usually enjoyed with a special soy sauce, nixed with grated ginger and garlic.

When this happened I was working for my company in one of our regional headquarters in Brussels. Horse meat is very popular in Belgium, and I had several excellent dishes made from horse. My (local) colleagues were surprised to learn in the course of investigation that IKEA had mixed a certain percentage of horse into their Köttbullar (meat balls). They could not understand why someone would taint the precious horse meat with beef or pork ... The night of the conversation they took me to a local place in Waterloo to enjoy horse tartar, accompanied by a Duvel - outstanding !

Sunday night = pizza night (you knew this already). Last week I made an extra pizza for the neighbors boy, today I had three orders more ... am happy to report that my output gets very consistent. Ham & Mozzarella Mushrooms, Mozzarella & Jamon Serrano Mushrooms, Olives, Mozzarella & Jamon Serrano Mushrooms, Salami & Mozzarella Olives, Salami & Mozzarella Fresh cheese, Lamb filet & Mint (for me) Obligatory crumb shot ... With my improvised cooling rack I can at least present the nice bottom spotting ... Enjoyed together with the original Peter Pan movie 🤗

As part of my usual weekend exercise, a pizza baked with dotted fresh goat cheese, then topped with thinly sliced pink grilled lamb filet and sprinkled with fresh mint ...

BBQ tonight (as it is still nicely warm, strange for April in Germany): Rabbit, lamb fillets, pork collar ... Pasta salad Couscous Grilled onions (Commercial) herb-butter stuffed baguette Whiskey highball !

Chopped up a rabbit and rubbed it with salt, pepper, garlic and rosemary for tonight’s BBQ. Normally no lunch (to prepare for the feast at night), but as a treat for the cook I had the rabbit liver, flash fried in butter and olive oil, on a toasted slice of baguette ...

Matjes, with potatoes, quark and onions ...

That is a thing of beauty !