Duvel

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 😉

Reverse seared steak with char-grilled parmesan-crusted zucchini ...

Whiskey, sugar, bitters ...