Duvel

Right before Christmas time ... the McCurryWurst. A riff on one of the most popular German native fast food itens. Not too bad ...

A dear Japanese friend is visiting me at the moment. I took her to Cologne to see the Cathedral, drink plenty of Kölsch and visit the Christmas markets ... First station: “Früh am Dom”: Mett, pickled Gouda, liver sausage - all on rye rolls (“Röggelche”). “Himmel un’ Ääd” - Fried blood sausage und potato-apple mash, topped with fried onions. Fantastic ! A bit overcrowded Christmas market ... “Glühwein” Hot chocolate ... Heading back to the train stationa quick stop at “Sion’s” ... Fun times ...

I do like the concept of a low carb mash, but mine have been disappointing so far. Would you mind sharing your method ?

Recently found out that a work colleague has a hunting license. He was happy to get me a saddle of venison, that I had intended as this years Christmas dish. Tonight in a simple prep, with red cabbage, Schupfnudeln and mushroom cream sauce. Meat is excellent, more has been ordered for December ... Enjoyed with two winter/Christmas beers from Strasbourg ...

Me neither ... was prepared to read something like „empty can of tuna found on premises“

It is basically an odd shaped Gnocchi. 750 g potatoes, boiled and „steamed out“ in the oven for some minutes to dry, then riced. Added one full egg, one egg yolk, salt and nutmeg. Slowly mix, add 100-125 g flour (depending on moisture level). Mix, shape into a log, cut into pieces and shape ... Boil in plenty of salted water until they rise to the surface. Shock in ice water, drain and finish in hot butter in a pan.

Goose ...

Tonight an odd combination of oven-roasted chicken wings and - because there were only six of them - Schupfnudeln with mushroom cream sauce ... Enjoyed with a 2019 Chimay.

No really a disagreement, just a better kitchen machine on your side 😉

Last weeks salmon (Lufthansa, FRA-EWR) was quite decent ...

I have posted my „go to“ bread here several times (e.g. this one). It is usually a high hydration wheat base for structure with rye, spelt or whole wheat added for flavour. To be honest, I have never counted the bread varieties in Germany, though a regular bakery might carry around 10 plus the same amount of bread rolls ...

I think that if you are after a braise-like SV preparation, you will be aiming for the 24-48h timeframe. In that case at least I need to plan ahead anyway ...

You can also freeze the sauce and bag your protein with an icecube of frozen sauce ...

In my experience time beats mechanical manipulation. Nowadays, I briefly mix my dough, do some stretch & folds with time inbetween (e.g. 30 min apart) and some ling cold rise in the fridge. None of my initial kitchen machine doughs ever had the strenghs of the batches I produce now by hand ...

Something quick tonight (after having a lot of guests over the weekend a bit of “me”-time was needed ..): Potato pancakes - salmon & sour cream version for my wife ... And Kümmelbauch with herb butter for me. Now relaxed & full !

Drop by anytime you like 🤗

Nope, it is „Kümmelbauch“. Cured pork belly, heavily scented with caraway and slowly baked.

Family breakfast, birthday boy edition ... The full spread ... Assorted breads ... Cold cuts ... Cheeses ... „Others“ For the sweet tooth ... Birthday boy & banana ...

Yup. @JoNorvelleWalker will need to wait for my next trip ... I once transported 2kg of curing salt in my hand luggage to HK (not dyed pink in Germany). Very, very interesting and time consuming discussions with airport security ...

My problem is that I eat often in general. And yes, it applies to drink as well ☺️

Not quite. Is was a pre-lunch experiment to test the consistency of the bar staff ... alas, the second Old Fashioned was presented in a slightly different manner (and with!teo cherries). They get full points anyway, as each rendition got bigger ...

Thanks ... but am on my way out already, enjoying the perks of the United Polaris lounge - impressive !

Yup ... 1.5 days Houston 😉 Nice place !

The first breakfast burrito of my life. With chorizo. Not bad at all ...

I do like shrimp and/or squid versions as well. Steamed and then grilled on a skewer. And usually made a but seeeter than the fish ones ... As they dont absorb the broth so well, I usually dont put them in oden, though. In many prefectures in Japan they use fatty fish (mackarel, even sardines) for the paste ... excellent products as well. Very good with hot mustard.