Duvel

Neither should beer ...

This is not correct. Wine makers can buy and utilise easily an array of specific yeast strains.

The fitting finish to a lazy dinner week: all things from the fridge, some Mett and layered eggplant with minced meat (a bit „greek“ flavored) ...

Nothing would stop a winemaker from adding any of these „adders“ to their product, neither to sell their product in a plethora of presentations, other than people would likely not buy it (out of tradition or taste preference).

I will not participate in the „what is more complex“ discussion, but I‘d like to add to some of the statements made: In a simplistic way, yes. However, the choice of grape cultivar, the age of the plants, the soil, the climate, the time & type of harvest, the way the preprocess the grapes, the way to extract the juice, strain of yeast(s), fermentation time, maturing time, cask aging, ... I think the amounts of variables are far greater that you might want to give credit for. An off-dry Riesling from the Palatinate is a very different animal to an aged Amarone from Venice.

Welcome to Kindergarten...

„Make a wish“ at the Duvel household. The little one requested spaghetti with mussels, because he had that dish some weeks ago at an italian restaurant in the city. Quite an amazingly specific wish for someone who can‘t usually remember what he had for lunch. Mussels, anchovies, garlic, tomato, mirin, lemon, a bit of herb salt and fresh basil. There were no leftovers...

I put it in a slightly oiled ziplock bag ...

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 ...

It might be a technicality, but if it contains lactics/mayonnaise, we‘d classify it as Fleischsalat ...

Thanks, @teonzo. Plethora of information ...

The low carb alternative for lazy days: Wurstsalat.

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 ...

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 ...

Let me know when and I‘ll make sure you‘ll enjoy ...

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 ...

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.

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 ...

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 ...

At least none that couldn‘t be addressed with appropriate libations ...

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.

Fantastic idea ... and great presentation. Thanks, @shain

Sourdough baguette with creamy scrambled eggs and north sea shrimp ...

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.

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).