Duvel
-
Posts
4,142 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Duvel
-
-
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 ...
-
Thanks, @teonzo. Plethora of information ...
-
1
-
-
-
9
-
1
-
1
-
-
In order to prepare for tonight‘s leftover pork knuckle feast, my wife and son had cake & cocoa (with marshmellows, papa!) at 16.30h. So, I enjoyed pork knuckle tacos alone ...
-
12
-
1
-
2
-
-
11 minutes ago, Franci said:
@Duvel really nice! Which flour do you use? It totally drives
me nuts that in Italy they use specific flours, with all the technical information, depending on how long they want to keep their dough in the fridge. Here I almost have to look for bread flour 😒. I could look for polselli or caputo on line but in Florida humid weather I don’t want to store flour for long time.
I use an organic T550 flour from my local supermarket. They have a lot of varieties:
I haven’t „set“ on a favorite yet since I returned, but this one gives good results.
To be honest: my flours usually don't last long enough to make me worry about long storage times ...
-
1
-
-
1 minute ago, rotuts said:
Ill be over soon to take a taste
and do a deep review of all the Sausage Places !
Let me know when and I‘ll make sure you‘ll enjoy ...
-
1
-
1
-
-
Just now, JoNorvelleWalker said:
Congratulations on the "Family Reserve". Was that from your visit to Louisiana?
(I am partial to Family Reserve myself.)
Yup, I stocked up. Truly great stuff.
Luckily, since relocating back to Germany, I’ve been awarded with „global responsibilities“, including some assets in Louisiana. So I hope to be able to replenish my shelves soon ...
-
1
-
1
-
-
1 minute ago, rotuts said:
very interesting :
1 ) can you get the ' Green ' tabasco in your area ? the flavor of Green heat
is different
1 ) nest time you do your pork knuckle
Id love to see the PK before you cook it .
is that the hock or the foot of the Pig ?
thank you for your posts
Hi @rotuts:
1) Yes, I can get essentially all Tabasco products, because I order directly in Luisiana via some dear colleagues (cf. the „Family Reserve“) ...
2) With „nesting time“ you refer to cooking time ? Its 3h barely simmering in a heavily spiced (caraway, cloves, onion, ...) stock, followed by 30 min in the convection oven (full whack, brushing with stock every 10 min).
This is the hock, front leg. Feet do not respond well to this treatment, they do not have enough structural integrity.
-
3
-
-
Minor crisis in the Duvel household: In order to provide an appropriate crumb shot of „my“ pizza al taglio for the „bread“ thread, said pizza was prepared and served much to the delight of a certain 5 year old.
Unfortunately, the actual intended dinner for tonight was a proper „Schweinshaxe“ (or grilled pork knuckle), which arrived about 25 min later at the dinner table, much to the dismay of wife & son. I insisted (rather unsuccessfully) that everyone gives it a try.
A heated argument on the amounts of food preoared in our household and the fate of all the leftovers ensued. Tomorrow (and most likely Tuesday) we are going to have pork knuckle tacos ...
-
13
-
1
-
1
-
-
I got a bit annoyed that I could not provide a crumb shot, so my family had to cope with another pizza al taglio tonight ...
-
10
-
-
15 minutes ago, JoNorvelleWalker said:
Chartreux V.E.P. as a digestive.
Seriously, I don't seem to have a particular problem.
At least none that couldn‘t be addressed with appropriate libations ...
-
1
-
-
10 minutes ago, rotuts said:
I know it looks a bit like it, but the scrambled eggs were actually topped with the shrimps. Given that the eggs were quite soft they sunk in a bit ...
If you can get your hands on this type of shrimp, please give the combination a try.
-
36 minutes ago, shain said:
A take on eggplant parmesan. Eggplant slices layered with ricotta, kashkaval and roquefort; flavored with with nutmeg and pepper.
Sauce of beetroot, light cream, thyme.
Fantastic idea ... and great presentation. Thanks, @shain
-
1
-
-
Sourdough baguette with creamy scrambled eggs and north sea shrimp ...
-
4
-
1
-
1
-
-
Lazy ... there is no other expression to describe my mood today. Homemade burgers w/ the works. Luckily, the family supports my state of mind by just consuming what I put in front of them ...
Albeit with limited enthusiam.
-
11
-
1
-
3
-
-
I can wholeheartedly recommend Bonci‘s method, as reported here ...
Results are consistently good (even if I don‘t find a crub shot at the moment).
-
9
-
1
-
1
-
-
3 hours ago, Ann_T said:
Ham and eggs. The ham part was a smoked pork chop from a local company on Vancouver Island.
Seeing this makes me seriously considering adding breakfast to my weekday routine again ...
-
2
-
-
After commuting for four years via ferry I had my first major traffic jam today. 90 min for about 30 km ...
So dinner prep time was cut down to 15 min - broccoli fritters (as my wife is concerned about the little ones veggie intake), quick guacamole with north sea shrimp and hummus left-overs stretched with goat cheese. Little one got the excess guac with shrimps and concluded that next time he only wants that ...
-
10
-
-
The common intersection between leftovers from numerous Mettbrötchen orgies, little time to prepare dinner and the rarely predictable preferences of a five-year old is this: Pasta (technically Fusilli Bucati Corti) with meatballs.
No time required, no fuss, no complaints. And a pleasant Rioja for me, just because ...
-
8
-
-
1 hour ago, KennethT said:
But, if you don't want to waste it, you could always bring it to a soup kitchen or food pantry
Preferably in Chinatown 😉
-
1
-
2
-
-
I bought some „ribs“ yesterday. Well, technically they are, because they did contain a few rib bones. But really it was just a big chunk of lower breast meat with a few bones left in. Nevertheless, it got the full SV ribs treatment (dry rub, 12h marinating, 12h @165 F, then finished with BBQ sauce in the oven). Accompanied by sweet corn (regular/herb butter finish) and croquette-fried potato-pumpkin puree (weekend leftover). Family was happy and so was I ...
-
13
-
1
-
-
In the two weeks I am back in Germany, I probably consumed an entire pig as Mett ... its just the perfect food !
-
5
-
1
-
3
-
-
Potato pancakes with sour cream/cucumber, smoked salmon and north sea shrimp (and a tad of kewpie). No complaints ...
-
9
-
4
-
-
19 hours ago, BonVivant said:
I'm in Sevilla now and missing the low price in the Sierra. Price-quality-service-portion size ratio is far better in rural Spain.
They really charge 6 Euro for the tomato ?!
Dinner 2019
in Cooking
Posted
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 ...