Duvel

Regardless, whether you had a Noro, Rota or any other virus or stomach bug - given the usual incubation times at three hours before you showed the first symptoms you were infectious. And regardless of your personal hygiene, if you prepare something for consumption while being infectious with a bug thats transmitted via droplet infection you will have compromised your food. I would bin it ... Just my two cents.

Hmm ... according to the Muppets that sounds like trouble 😋

You put whatever you like (e.g. cold cuts, fruit, potatoes, mushrooms) into individual little pans and top them with raclette cheese (or other varieties). Then you put it into the raclette grill, which is a broiler with a strong top heating element, that will melt the cheese over the content of your pan. The broiler coil is directly under the metal cover, which in turn gets pretty hot and is used for roasting bread, or frying bacon ... Ox tongue (cured and boiled) is easily available at any butcher. I do love it as waferthin slices piled on top of rye bread with some dijonnaise or sometimes horseradish mayo ...

Saturday evening: family wanted to go for Thai. Searched for a decent restaurant, found it, made reservations and was getting ready to leave. Wife returns from the cellar, still unpacking boxes from Hong Kong, and had found our Raclette grill, so ... change of plans - and actually a quite happy one, as we had copious amounts of cheese and cold cuts at home !

Classic Catalan dish: this time I used pork. But veal is fine as well ...

Braised rabbit with mushrooms & meatballs, quick one-pot farfalle & peas with butter and parmigiano. This is the little ones plate, as the adults were demolishing their plates before any proof could be recorded ...

I think the labels “vegetarian fed diet” and “no preservatives” support my theory ...

Maybe it means not “harvested” but “Harvard student” ...

The book “Chinese vegetable and vegetarian cooking” by Kenneth Lo contains quite some recipes that he traces back to buddhist traditions. I cannot judge how far they have been modified. Depending on what exactly you are looking for with the buddhist approach it might be a starting point ...

For documentation purpose in this thread: Goose legs, rubbed heavily with salt, pepper, garlic and thyme. Directly vacuumed and SV for 24h @71oC. Crisped under a hot broiler with fan assist. A keeper ...

I found three large portions of braised red cabbage in the freezer (a reminder of Christmas past) ... So tonight: SV goose legs (24h @71 oC, then crisped under the broiler), Schupfnudeln (kind of Gnocchi dough, fried in clarified butter) and the cabbage (rewarmed with crushed juniper berries and a generous splash of gin). Yum 😋

I don’t think this would give you the right texture. It would be mealy, as the individual ground piece would still be recognisable (unless you really use a lot of egg and starch to homogenise, but then it won’t have a meat-like texture anymore). You can start the process easily from frozen fish. That should be possible to source at a decent price. Or check for squid or shrimp. Please also check out this thread:

Fair enough, but who really needs sour cream if you have BEER 😜

Well ... but then you skip the amazing beer taste 😋

Alcohol-free, carb-free, calorie-free & colorless „beer taste“ beverage ...

No ..?! I need to revise my history knowledge 😜

Maybe because Japan hasn’t been a British colony ...

I am a bit scared if the smart bathmat become a staple in every household ...

Thanks for this - truly amazing !

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 ...

May this be of help (after substituting for the industrial products, of course) ? https://www.unileverfoodsolutionsarabia.com/en/recipe/fahsa-saltah-R0069199.html

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 ?

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 🙄

To satisfy popular demand (of mostly my 6 year old): Pizza with mushrooms and sausage. The other two looked pretty much the same ...

Casserole of chicken, meatballs and various mushrooms - a Catalan classic, and executed pretty well much to the delight of my in-laws ...