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Everything posted by Duvel
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- 349 replies
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- 11
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No ..?! I need to revise my history knowledge 😜
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Maybe because Japan hasn’t been a British colony ...
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Thanks for this - truly amazing !
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Sure, it’s an international product (though it might have some minor variations). Although when living in Japan I bought a lot of it, as Japanese “demiglace” was nowhere meaty enough and oddly sweet. Fully agree on the salt issue - and don’t get me started on the tomato powder). Hence the disclaimer on the substitution. I think if you properly brown your meat and simmer on the bone with tomato/garlic purée it should come out just fine ...
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May this be of help (after substituting for the industrial products, of course) ? https://www.unileverfoodsolutionsarabia.com/en/recipe/fahsa-saltah-R0069199.html
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Occasionally, I do enjoy cauliflower crust pizza as well. Your „dough“ looks very different to mine: is that a coarse grind or is that grated cheese in the crust ? What are the non-white particles ?
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More “linner” than dinner ... grazing through La Boqueria, the main market in Barcelona. I skipped the tempting ham shop as I have quite some good stuff at home 😉 First stop: salted cod fritters - so fresh, so good ... Then ... some freshly shucked oysters: ... aaand a couple of pristine sea urchins, just opened. My wife had to drag me away from there ! My son was not to enthusiastic, so we had to get something “real” for him. He wanted octopus, therefore ... I prefer with some spicy paprika ... Next came fried baby squid (“chipirones”) ... And some razor clams, for good measure! Got some mushrooms & snails for the family dinners on the upcoming weekend ... Finally, a strawberry cheesecake icecream and everyone was happy ! Next: a bit of sports 🙄
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To satisfy popular demand (of mostly my 6 year old): Pizza with mushrooms and sausage. The other two looked pretty much the same ...
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Casserole of chicken, meatballs and various mushrooms - a Catalan classic, and executed pretty well much to the delight of my in-laws ...
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Hahaha ... well, I’d say they are the usual size. I once had a 3L limited edition bottle, so - in comparison - they are small (yet usually sufficient for a relaxing evening) ...
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Neko as in neko-chan (=cat) ???
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Staying at my in-laws at a small village just north of Barcelona. My son requested pizza and with unknown flour in an unknown oven I was a bit nervous. Turned out satisfactory and both the little one and the in-laws requested a repetition in the upcoming days ... Mushroom and sausage Half mushroom & salami, half anchovies & olives Enjoyed with one of the newer small batch spanish beers (Middle one: sorry, only store photo) ...
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Christmas breakfast ... Cheese and Mett ... Bread, shrimps, Guac (not really a German breakfast item, but why not ...) Cold cuts ... Brioche with homemade marmalades ...
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Point taken. Therefore we had Weisseurst the following day - my area produces a “Christmas sausage”, essentially a Weisswurst, heavy on the ginger and the lemon peel. Sold only one special day before Christmas. It comes in hog casings, so you can (very carefully) grill it. As every year, it was well received (with potato purée and sauerkraut, of course - German Christmas seems to be all about the spuds and cabbage derivatives) ...
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Looking back at yesterday’s dinner I have to say that it was very, very satisfying: with minimum effort in terms of preparation and easy timing (sv after one another and finish in oven and pan in parallel), one could dish out perfectly cooked breasts & legs at the same time. Easily scalable too ... My family was very happy with both preparations and I will keep that combo in my books for easy entertaining guests.
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A common misconception: the famous German breed “Alt-Göttinger Quakenschnabel” doesn’t have four legs, just one half breast. You are looking at two specimens ...
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Did my duck yesterday - am pretty sure it would work nicely with goose as well. Legs: rubbed with salt, pepper, garlic and rosemary. Cured for 24h in the fridge. 30h @ 68oC. Cooled down, blotted dry and finished in a preheated oven, 250 oC convection with grill for about 10 min. Breasts: skin scored, rubbed with salt, pepper, quatre epice. 3h @ 54oC. Quickly wiped dry and pressed into a very hot pan for 90 secs to crisp up the skin. Served with red cabbage and sweet potato puree, classic gravy (not pictured).
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You fry chopped onions in goose/duck fat or lard until well browned. Add finely chopped kale, add stock (ideally same animal, but any will do), bit of salt and nutmeg. Boil. Boil more. Together maybe 2h, then adjust seasonings, maybe pepper as well. Refridgerate overnight (this is important). Next day reheat, add a bit of oatmeal to adjust to a smooth consistency, boil for about 30 min more. Final adjustment of seasoning. Enjoy !
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I am doing the same with two ducks this year. Planning on SV at 135h for two hours, though. Shouldn’t matter ... For the confit I use the pretteatment of Keller’s Bouchon. Sauce is regular red wine reduction with some red currant preserve stirred in. Sides will be very traditional - potato Knödel with brown butter and roasted breadcrumbs, red cabbage with apples and a serving of Grünkohl (of course).
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“Sturmfest und erdverwachsen” - the official hymn of lower saxony ...
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Then maybe I need to do a German foodblog 😉 BTW: I am 100% from lower saxony ...