Duvel
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Posts posted by Duvel
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34 minutes ago, liamsaunt said:
Pizza night. Mashed potato for the teen
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) ?
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1 hour ago, JoNorvelleWalker said:
Somewhere in the refrigerator I lost the cork so I am finishing up the bottle.
Happens with me and whiskey bottles all the time ...
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2 hours ago, shain said:
Laffah breads.
They do look intriguing ... did you prepare them yourself ?
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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 ...
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Only after. I started with a frozen duck breast, just salt & pepper prior to vacuuming. 2h & 58 oC, hard sear on both sides ...
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Sous vide duck breast with roasted garlic potatoes (that were tossed in the rendered duck fat for those extra calories) ... yummy 😋
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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 ...
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21 hours ago, Matthew.Taylor said:
That looks incredible! I can never seem to get my oven baked pizza to look right, it doesn’t help that our oven isn’t the best in the world, and tends to act, well, “wonky” where the heat is concerned. My best results for pizza are usually a very thin crust, made on our outdoor grill.
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 ...
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Scrambled eggs with north sea shrimp, served with a rye roll. By now, the whole family is converted ...
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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 😉
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41 minutes ago, Hector Litre said:
Says who? You DO realize Belgian Ales have all sorts of ingredients in them, right?
Me 😊
Followed by: Don‘t feed the trolls ...
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1 hour ago, Anna N said:
Me too? That is my favourite dipping sauce for these things.
I‘ll put in a good word for you 😉
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On 10/25/2019 at 5:03 AM, liuzhou said:
but I just had them with a soy and black vinegar dip.
“God shall smite thee, thou whited wall ...” -
6 hours ago, Hector Litre said:
Wine doesn't have coriander in it.
Neither should beer ...-
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6 hours ago, Hector Litre said:
The point of wine is to not use added strains.
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) ...
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3 hours ago, Hector Litre said:
Brewing has choice of ingredients, blended manufactured ingredients that grapes couldn't come close to, spices such as hops, fruit, and spices, choice of added yeast strains as wort arrives inoculated, and different final forms such as cask ale, unfiltered bottled, canned, or kegged form.
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).
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I will not participate in the „what is more complex“ discussion, but I‘d like to add to some of the statements made:
3 hours ago, Hector Litre said:Wine is crushed grapes and ferment
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.
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On 10/23/2019 at 12:51 PM, BeeZee said:
they are filthy and flea infested most of the time.
Welcome to Kindergarten...-
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„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...
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I put it in a slightly oiled ziplock bag ...
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6 hours ago, Margaret Pilgrim said:
Do you slice your own sausage or can you buy this (fabulous faux pasta) pre-detailed. It looks like sausage I somehow ran through my pasta machine, which sounds like s monumental clean up. Still..,.WANT!
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 ...
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2 minutes ago, heidih said:
I love it on egg bread From my 2011 eG blog
It might be a technicality, but if it contains lactics/mayonnaise, we‘d classify it as Fleischsalat ...
Dinner 2019
in Cooking
Posted
Can‘t. Because when I unscrew them I loose the cap and then need to finish ...