Duvel

We took my sister and my brother in law out to a neighborhood bistro in the 20th Arrondissement in Paris some years ago. He wanted something “different”, so I suggested the andouilette, that was advertised on the blackboard. When some time later the server approached our table from behind him, he looked up and said “Wow ... someone must have left the toilet door open”. He soldiered through the andouilette, which was very much on the offal side of the spectrum, but refuses to discuss his experience until this day ...

Nope ... its a “Feine Bratwurst”, so a fine pre-boiled sausage (spiced, but not cured, though). Texture is a bit firmer than a Weisswurst, and it is made from pork alone. Tasty ...

This is how saturday laziness looks like: Oven fries & fried eggs for dipping. An odd sausage for extra protein 🤔 As a fresh accompaniment Gazpacho from the veggies in my fridge. Despite the minimum effort the family was happy ...

Macaroni Panna, with peas, sweet ham and lots of black pepper ...

I trust you never had a night of whiskey highballs ... kidney-friendliest drink there is !

Nothing. French onion soup is made with beef stock.

At the butcher that had a suckling pig roll, which is essentially the deboned belly and back in one piece, connected by the still attached skin. I scored the meat, rubbed rosemary, fennel, lemon zest, chili, garlic & salt in, rolled the whole thing up and SV for 24h @ 68oC. Roasted in the oven to get a lovely suckling pig porchetta ... A pizza bianca to go with it ... Final assembly with baby spinach and a sauce made from two whole grain mustards & the bag juices. Very simple, very good !

Wow ... 400g for 5 persons. In my household its 250g for 2 😉

When it comes to butter, my experience is that door knob size works best ...

More comfort food (requested by my six year old ...): Wurstsalat, Brezel, Wulle beer 🍺

Today, a rainy & cold day called for comfort food: Beef roulade with gravy, over mashed potatoes, accompanied by braised red cabbage ...

Tori Paitan Ramen, ajitsuke tamago, chashu, nori - sometimes it just has to be (even though you prep for about three hours and eat in about 5 minutes).

And just in case: tried SV ?

Have a look then at Hainanese chicken rice ...

Unfortunately not - if you are referring to a crystallization process, no electron transitions or photon emissions take place. You can measure the latent heat of crystallization accurately in a calorimeter, and I would suggest that this might be the underlying principle of that German tool you are referencing.

Marinated with yoghurt, ginger/garlic, lemon juice & tandoori masala and then BBQed ...

I do have some minor issues with that description - where do you get this from ?!

Summer time - marinated pork collar, oven potatoes, goat cheese, chickpea salad, olives and a very yummy hanging tender from the BBQ ...

For me the major perk of working in my home office - the canteen is excellent. And seems to have everyday exactly what I want 😉 ...

Wow 🤗

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 🤗).

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 🤗

That looks pretty good - its just regular polenta, no binders added ? What temperature do you bake this for how long ?

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 !

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 😉