Duvel

Damn it ... eGullet really is an enabler. Idea written down and saved for next pizza night. For tonight: Pizza Oxtail (with greek-style braised oxtail, braising liquid as sauce and spring onions for contrast) ... ... and Pizza Anchovy with San Marzano tomatoes, buffalo mozzarella and salt-cured anchovies.

Can‘t. Because when I unscrew them I loose the cap and then need to finish ...

Both look great - but I have to admit this is the first time I read about mashed potato pizza. What do you do there: just mashed potatoes spread over the pizza & cheese (and do I see bacon pieces) ?

Happens with me and whiskey bottles all the time ...

This ...

They do look intriguing ... did you prepare them yourself ?

Well ... it‘s a red fruit marmelade (currant, bit of raspberry, cherry) made by my mom from the fruits in her garden, flavored with a bit of elderberry. It was what I had on hand, and the family enjoyed it ...

Only after. I started with a frozen duck breast, just salt & pepper prior to vacuuming. 2h & 58 oC, hard sear on both sides ...

Sous vide duck breast with roasted garlic potatoes (that were tossed in the rendered duck fat for those extra calories) ... yummy 😋

This week are my sons very first school holidays, so today I took a day off to visit the Technik-Museum in Speyer. On the way back through the Palatinate, I stopped to buy my first (and probably last, due to end of season) bottle of Federweisser this year. It was surprisingly young and still on the sweet side - very refreshing. The glass in the drawing is a Dubbeglas, the tradional 0.5 l glass for new wine and Schorle (wine mixed with sparkling water) in the Palatinate. I prefer smaller glassware (and more refills). To go with it I prepared two quick Flammkuchen, one traditional (just sour cream, onions and bacon) and one more kid-friendly with just a few onions, but plenty of sausage and cheese. A pleasant dinner ...

I think the key factors to get this kind of structure are 70-80% hydration, minimum mixing (couple of stretch & folds) coupled with a long, cold rise, careful handling of the dough when transferring to the baking sheet and a really well preheated oven at max. temperature ...

Scrambled eggs with north sea shrimp, served with a rye roll. By now, the whole family is converted ...

Dinner tonight included something for everyone: Crostini with pumpkin hummus & olives (for my wife) Pasta with aubergines, beef & fresh tomatoes (for the little one, who does not mind recycling) Krautkrapfen (for my German foodspree, slightly modified by deep frying rather than braising/frying) And as everyone got what he/she wanted ... no complaints 😉

Me 😊 Followed by: Don‘t feed the trolls ...

I‘ll put in a good word for you 😉

“God shall smite thee, thou whited wall ...”

Neither should beer ...

This is not correct. Wine makers can buy and utilise easily an array of specific yeast strains.

The fitting finish to a lazy dinner week: all things from the fridge, some Mett and layered eggplant with minced meat (a bit „greek“ flavored) ...

Nothing would stop a winemaker from adding any of these „adders“ to their product, neither to sell their product in a plethora of presentations, other than people would likely not buy it (out of tradition or taste preference).

I will not participate in the „what is more complex“ discussion, but I‘d like to add to some of the statements made: In a simplistic way, yes. However, the choice of grape cultivar, the age of the plants, the soil, the climate, the time & type of harvest, the way the preprocess the grapes, the way to extract the juice, strain of yeast(s), fermentation time, maturing time, cask aging, ... I think the amounts of variables are far greater that you might want to give credit for. An off-dry Riesling from the Palatinate is a very different animal to an aged Amarone from Venice.

Welcome to Kindergarten...

„Make a wish“ at the Duvel household. The little one requested spaghetti with mussels, because he had that dish some weeks ago at an italian restaurant in the city. Quite an amazingly specific wish for someone who can‘t usually remember what he had for lunch. Mussels, anchovies, garlic, tomato, mirin, lemon, a bit of herb salt and fresh basil. There were no leftovers...

I put it in a slightly oiled ziplock bag ...

Both. In Germany it is easy enough to find a couple of presliced sausage varieties (and with or without added cheese), so I tooknthe lazy route. In Hong Kong I used to make this from leftover Leberkäse that I had to slice myself, and I would do the same here when sufficient suitable leftovers give me the opportunity. My mother never buys the presliced stuff ...