Duvel

Nice ... which alkaline solution are you using ?

Your bread looks great, but if I eat that much Roquefort I prefer to have a big steak under it ...

Schmalz is rendered fat, irrespective of the origin. In my home region in Germany the word itself is used exclusively for lard, an the word Gänseschmalz is used for goose fat. At least the German word is derived from the verb „schmelzen“ (to melt) and thus does not contain a „t“.

Fantastic - that’s the crumb shot 🤗

The most common choice (and from the look of it employed here as well) would be Bergkäse (usually a harder variety, in taste and texture close to Gruyere) ...

Pasta with oxtail ragu (no leftovers edition 😉) ...

Dönerteller (commercial product 😉)

Given the plethora of things living in your bedroom I feel you’ll need to post a picture* soon ... seeing is believing 😉 (*bedroom, not rotisserie)

And in all fairness - the Spotted Pig burger is just that: a bun, a giant patty and the blue cheese. No other fixings ... So asking without blue chhese is essentially eliminating one out of three ingredients. I do understand April.

Damn it ... eGullet really is an enabler. Idea written down and saved for next pizza night. For tonight: Pizza Oxtail (with greek-style braised oxtail, braising liquid as sauce and spring onions for contrast) ... ... and Pizza Anchovy with San Marzano tomatoes, buffalo mozzarella and salt-cured anchovies.

Can‘t. Because when I unscrew them I loose the cap and then need to finish ...

Both look great - but I have to admit this is the first time I read about mashed potato pizza. What do you do there: just mashed potatoes spread over the pizza & cheese (and do I see bacon pieces) ?

Happens with me and whiskey bottles all the time ...

This ...

They do look intriguing ... did you prepare them yourself ?

Well ... it‘s a red fruit marmelade (currant, bit of raspberry, cherry) made by my mom from the fruits in her garden, flavored with a bit of elderberry. It was what I had on hand, and the family enjoyed it ...

Only after. I started with a frozen duck breast, just salt & pepper prior to vacuuming. 2h & 58 oC, hard sear on both sides ...

Sous vide duck breast with roasted garlic potatoes (that were tossed in the rendered duck fat for those extra calories) ... yummy 😋

This week are my sons very first school holidays, so today I took a day off to visit the Technik-Museum in Speyer. On the way back through the Palatinate, I stopped to buy my first (and probably last, due to end of season) bottle of Federweisser this year. It was surprisingly young and still on the sweet side - very refreshing. The glass in the drawing is a Dubbeglas, the tradional 0.5 l glass for new wine and Schorle (wine mixed with sparkling water) in the Palatinate. I prefer smaller glassware (and more refills). To go with it I prepared two quick Flammkuchen, one traditional (just sour cream, onions and bacon) and one more kid-friendly with just a few onions, but plenty of sausage and cheese. A pleasant dinner ...

I think the key factors to get this kind of structure are 70-80% hydration, minimum mixing (couple of stretch & folds) coupled with a long, cold rise, careful handling of the dough when transferring to the baking sheet and a really well preheated oven at max. temperature ...

Scrambled eggs with north sea shrimp, served with a rye roll. By now, the whole family is converted ...

Dinner tonight included something for everyone: Crostini with pumpkin hummus & olives (for my wife) Pasta with aubergines, beef & fresh tomatoes (for the little one, who does not mind recycling) Krautkrapfen (for my German foodspree, slightly modified by deep frying rather than braising/frying) And as everyone got what he/she wanted ... no complaints 😉

Me 😊 Followed by: Don‘t feed the trolls ...

I‘ll put in a good word for you 😉

“God shall smite thee, thou whited wall ...”