Duvel

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 ...

A perfect meal !

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) ...

They have little bottles ?!

Neko as in neko-chan (=cat) ???

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) ...

Christmas breakfast ... Cheese and Mett ... Bread, shrimps, Guac (not really a German breakfast item, but why not ...) Cold cuts ... Brioche with homemade marmalades ...

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) ...

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.