Duvel

The pinnacle of German cuisine from the 50’s - Toast Hawaii ... (augmented by Jägertoast - same concept, just with mushrooms)

That could either be a) a Mai Tai-induced vision of unicorn poo, or b) a glimpse of the IKEA plastic plate that we for some strange reasons use traditionally (and only for that purpose) for eating our Sunday night pizza ...

Pizza bianca (just fresh mozzarella di buffala), topped with cream cheese, smoked salmon and chives after baking ...

I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

I would go Escabeche / Nanbanzuke: just skin & gut them, dust with flour and fry. Then pickle in sweetened vinegar with some spiced; over a couple of days the bones should have softened enough to enjoy the critters whole ...

I shamelessly admit that I have two 😉

Quick & easy - Okonomiyaki ...

Found some dried ancho peppers and decided to make some adobo sauce. Marinated two slabs of pork neck with it and cooked them SV @74oC for 20h. Shredded, crisped under the broiler and served with freshly made wheat tortillas and the fixings ... very satisfying !

Benvinguts, @jongm91 ! If you are coming from the Modernist department, you’ll find a lot of inspiration here ... as well as a very friendly and helpful crowd. Please enjoy and contribute !

Would you envision a fully prepared set of dishes or are you fine with some “on the spot” preparations (e.g. bbq, ...) ? Individual courses or buffet style ? For bringing vs. making: let them bring the alcohol, desserts at best and prep all the main foods yourself ...

Cleaning out the fridge and trying to call it dinner 😉 Lamb, carrot-couscous patty, grilled zucchini, mixture of leftover quarks, hummus ...

The localized “Chinese” food in the UK is nicely covered in Kenneth Loo’s “Chinese Cuisine”. It starts with “Everything suffers a sea change when removed from its original ...”. I like the book a lot, as it introduces the westernized versions first, and in the second part brings out “real” chinese recipes from several provinces of China, all nicely sorted by region and season. It was my first cookbook on Chinese food and I keep my (fully desintegrated) second copy together with my essential books ...

“My” döner shop has opened up again for takeout, so today I went to support the business in these times. They were busy - both skewers were on high heat and heavy rotation. I am happy that they are doing well. Needless to say, the döner was fantastic ...

“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 ...