Duvel

It’s more of a dressing for cold chicken breast or any cold leftover roasts. But once you have made it, you start dipping all kinds if things in. And with baguette it is quite addictive (or is that the MSG ?) ...

Take a two or three teaspoons of chili flakes, one teaspoon of cumin, two teaspoons of garlic and put in a heatproof bowl. Add about 100 mL of very hot (like frying temperature) oil to it and let cool down. Add a tablespoon of butter, some salt and MSG (if you like), then stir well to blend ...

You can obtain pizza al taglio also in other countries, but more importantly in Rome, where this style originated. Bonci is a good address ... @Franci, @blue_dolphin, me and others have posted a couple of varieties in the Bread & the Dinner thread (including the race for the best crumb shot somewhere).

It’s a simplified version of a “Carolina mustard sauce” I had. It blended mustard (and a bit of vinegar) with essentially all the ingredients for a “regular” BBQ sauce. Once I tried to take a shortcut and mix just the two sauces, sometimes adding a bit of vinegar depending on the acidity of the mustard. Works quite well, especially on pork or on anything with fried onions ...

Not much to look at, but very tasty nonetheless ... Burger, Raclette cheese, pickles, french fried onions, blended BBQ sauce & mustard, all served on a toasted Brioche bun.

In the background I can hear Michael Jackson “You are not alone ...”

I bought some really tiny mussels ... they were on offer due to their size and I did not really think it through what I could do with them. Finally, I decided to make a version of NE clam chowder - augmented by some dashi and a nice piece of cod. It turned out pretty tasty ... happy me 🤗

It definitely looks pretty. I was not aware of the concept of “buddha bowls”, or maybe “bowls” in general. The idea is like a composed salad, just not mixed ? Is it by necessity cold ?

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 ...

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 🤔

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.

Quick and easy: Wurstsalat, Rindswurst, Brezel ...

Recipe, please 🤗

I don’t see why not ... let me take some !

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 ...

Straightforward oxtail ragu, curtesy of yesterday’s meat special at our local butcher ...

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 !

Very Shizuoka-style ... you’ll need to put them on a skewer then 😜

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 ...

Very nice ! What the shriveled brown balls ?

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.

Hmm ... according to the Muppets that sounds like trouble 😋

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 ...