Duvel

These greek stews are right up my alley ... did you mix with the kritharaki after cooking or did you cook them in the stew (like in a Giuvetsi type of preparation) ?

It reads “Okaaay okaaay - relax and take it easy”. I love the tiny snail …

Unfortunately, the family reserve is long gone. I am using now the regular stuff, and in this case the chipotle version …

Brioche bun, iceberg lettuce, kewpie, buttermilk-brined fried chicken thigh, Tabasco … No complaints ☺️

Of course there is OctobeRrrrr as well as SeptembeRrrr … the latter especially important, as SeptembeRrrr 19th is International Talk like a pirate day 🤗 - Rrrrrrrrr !!!

NovembeRrrrrr DecembeRrrrr JanuaRrrrry FebruaRrrrry MaRrrrrch ApRrrril 🥳

That sounds marvelous - I’ll hunt down that recipe for the “R” month to cone 🙏

It is very common in HK and I had it on numerous occasions. Most people think of it as a curiosity made from coffee and (black) tea, but it is actually meant as a mixture of coffee and milk tea, with the emphasis on milk. So, think if it as a milk-heavy coffee drink (kind of latte macchiato), with some roasted/herbal undertones. It is popular and ubiquitous. The cold version is very refreshing in a HK (and Singapore for that matter) climate …

Yeap … and then it overshoots the target temperature. Been there, done that. Not an ideal frying environment … Edited: like @Dave the Cook already said - YMMV, and it depends on what you want to fry. Precooked potato fries - idiotproof. No issue whether you fry at 165 oC or 180 oC, they will turn out ok. And aerated bechamel mass coated in a shell of breadcrumbs - better keep that temperature steady. Tempura - 170 oC or bust. @Paul Bacinos cast iron pot (that I always use, and so took for granted), sufficient heat stable fat and a reliable thermometer and you are all set for a stable fry. And let’s face it: you don’t spend more time in front of a frying pot than of a pan sautéing something. So no need for autonomous cooking 😉

Correct … as much as people like to argue, thermodynamics prevail 😎

And yet the idea amuses me a lot - I even might give it a go. In my head it translates into a German Döner Hawaii, and that’s hilarious 🤗

I think that reducing the amount of oil is the culprit here. Even if you want to fry smaller batches, a litre of oil is just not enough to maintain a stable frying environment. You can use all the gadgets out there, e.g. PIDs on electric or induction plates, but they won’t compensate for the temperature drop and the following temperature overshoot of a small thermal mass system, regardless how “smart” they are. And given the small size you a looking for, probably most models are on the cheap end of the scale and won’t offer much in terms of heating capacity and temperature logic. So, even if you don’t want to hear it: a larger vessel with a decent amount of non-spoiling fat (preferably solid at RT) and a strainer might be a better option for you …

Only if the pig (or the little calf) was ...

I think @gfweb is not referring to that (correct) translation option 😝

Maybe sambal nenas with some grilled ham & coconut rice ?

Have a friend ask them … maybe they know you.

I just spend three days on a camping site within the city limits of Amsterdam … anything goes with the right motivation 😎

That coming from the master of skillful plating designs - they should use that in their advertising 🙏

Crocodile ramen is Taiwan’s latest food fad | CNN

These look fantastic as always, @Dejah, and I’d like to gove them a try. I checked and find references of members citing they used your recipe, but can’t find a direct link. Would you be so kind to point me in the right direction ? 🙏

Same as the fishes … you pick it up, take a bite, and put it back down 😌

Using an 70% salt / 30% MSG mixture makes food taste better at lower salt levels. Still need to use some …

Aged Gin is an abomination* ! —- * that I do indulge in at times (preferably Monkey 47) …

What’s that bottle ?