Duvel
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Posts posted by Duvel
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2 hours ago, DiggingDogFarm said:
I'd say radicchio.
Yup, same plant as chicory ... -
Homemade Gyoza ...
The funny thing is that regardless how many you make, there will never be a nice picture of plated ones just before eating, neither will there be any leftovers 🤔
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Its the “head” of chicory (a quite nice walkthrough through the different varieties can be found here).
Depending on the bitterness I’d braise it with some cured meat product (for the less bitter ones), or stirfry with garlic and salt (bitter ones) as a side dish.
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2 hours ago, Paul Bacino said:
black cod-- tail and belly made cakes..for lunch
Recipe, please 🤗-
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4 minutes ago, rotuts said:
I don’t see why not ... let me take some !-
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1 hour ago, rotuts said:
Id like to ask you
to discuss privately
how old are those Ox's?
To be honest - I don’t know. But next week ox cheeks are on offer and I will return and get my share 🤗I will ask ...
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Straightforward oxtail ragu, curtesy of yesterday’s meat special at our local butcher ...
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1 hour ago, Shelby said:
I've had a head of cabbage in the freezer ever since our hunter was here for deer season. ... I put the cabbage in the fridge for a couple of days to thaw out. I'm always amazed at how easy it is to get the leaves off intact
I have never heard of that technique (and I have made gazillions of cabbage rolls via blanching). That’s on my list for next weekend for sure ...Thanks !
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3 minutes ago, JoNorvelleWalker said:
Nope. Shizuo Tsuji (or should that now be Tsuji Shizuo) says for oden pork and beef meatballs may be employed in place of fish products.
Very Shizuoka-style ... you’ll need to put them on a skewer then 😜-
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Just now, JoNorvelleWalker said:
Thanks. Depending on which shriveled brown balls, they're eggs (74C, 40 minutes) or meatballs.
Meatballs it is ... Tsukune (chicken) ? -
I would throw it - not worrhwhile taking the risk (at least for me). But I am in general a cautious person ...
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7 hours ago, JoNorvelleWalker said:
Oden in the A4Box.
With neri-karashi. Yes it was hot...maybe too hot. But that's what the sake's for.
Very nice !
What the shriveled brown balls ?
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Regardless, whether you had a Noro, Rota or any other virus or stomach bug - given the usual incubation times at three hours before you showed the first symptoms you were infectious. And regardless of your personal hygiene, if you prepare something for consumption while being infectious with a bug thats transmitted via droplet infection you will have compromised your food. I would bin it ...
Just my two cents.
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14 hours ago, Hassouni said:
In Cuba, there's a drink called Saoco, which is rum, lime, coconut water and enough to sugar to balance the lime
Hmm ... according to the Muppets that sounds like trouble 😋-
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You put whatever you like (e.g. cold cuts, fruit, potatoes, mushrooms) into individual little pans and top them with raclette cheese (or other varieties). Then you put it into the raclette grill, which is a broiler with a strong top heating element, that will melt the cheese over the content of your pan. The broiler coil is directly under the metal cover, which in turn gets pretty hot and is used for roasting bread, or frying bacon ...
Ox tongue (cured and boiled) is easily available at any butcher. I do love it as waferthin slices piled on top of rye bread with some dijonnaise or sometimes horseradish mayo ...
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Saturday evening: family wanted to go for Thai. Searched for a decent restaurant, found it, made reservations and was getting ready to leave. Wife returns from the cellar, still unpacking boxes from Hong Kong, and had found our Raclette grill, so ... change of plans - and actually a quite happy one, as we had copious amounts of cheese and cold cuts at home !
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4 minutes ago, heidih said:
Time for rabbit - been a while. Interesting combination - what meat were the meatballs?
Classic Catalan dish: this time I used pork. But veal is fine as well ... -
Braised rabbit with mushrooms & meatballs, quick one-pot farfalle & peas with butter and parmigiano. This is the little ones plate, as the adults were demolishing their plates before any proof could be recorded ...
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5 minutes ago, heidih said:
don't think sheep are known for their brilliance - maybe a legacy admission
I think the labels “vegetarian fed diet” and “no preservatives” support my theory ...-
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Maybe it means not “harvested” but “Harvard student” ...
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The book “Chinese vegetable and vegetarian cooking” by Kenneth Lo contains quite some recipes that he traces back to buddhist traditions. I cannot judge how far they have been modified. Depending on what exactly you are looking for with the buddhist approach it might be a starting point ...
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For documentation purpose in this thread:
Goose legs, rubbed heavily with salt, pepper, garlic and thyme. Directly vacuumed and SV for 24h @71oC. Crisped under a hot broiler with fan assist. A keeper ...
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I found three large portions of braised red cabbage in the freezer (a reminder of Christmas past) ...
So tonight: SV goose legs (24h @71 oC, then crisped under the broiler), Schupfnudeln (kind of Gnocchi dough, fried in clarified butter) and the cabbage (rewarmed with crushed juniper berries and a generous splash of gin).
Yum 😋
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What are these leaves?
in Cooking
Posted
True. The Belgians are very fond of gratinated chicory (the yellow-white, straight form), with bechamel, ham & cheese. I bet they have other “traditional” dishes as well ...