Duvel

Yup ... the upper one. So fragrant !

It’s a recipe for marinated “five flower meat” aka the expensive version of pork belly. In goes honey, garlic, gochujiang and “cooking wine”. Marinate and massage for 30 min. Grill for 4 min, then brush with the remaining marinade and grill until done. Serve on a large salad leaf ...

After a half-day dentist appointment at Chiang Mai, Thailand - some nibbbling and browsing, that I’d like to sell you as dinner: To start the night (and take the edge off the local anaesthetics and anxiolytics) I got something from the Duty Free at Hong Kong airport. Very, very smooth ... Stumbled across a local market on my way to the “touristy” center ... who can resist grilled meat ? Pork neck, grilled with soy and bbq honey. Chopped and served in a plastic bag. What’s not to love ? Grilled sausages, one cured, the other one heavily spiced with curry and lemongrass ... Khao Soi: curry-based broth, egg noddles, fried noodles on top, chili, pickles, lime ... Fried chicken with garlic, soy, a bit spicy ... Random nightmarket picture ... At home - in conjunction with a highball based on above Speyside blend - a local Lays’s variety. Pleasant.

On a toast ?!

Hmm ... Pope Benedikt XVI, I presume ?

Nope. Am more of an Osetra person ...

Last week’s hot pot surprise ... Only one way to describe it, once poached: Custardy.

Pork belly, chicken leg and beef brisket. Beef tongue. And pork collar.

Give me a break ... by no means that the ultra-organic, hand-plugged by Bolivian albino orphans at full moon, cleaned with triple distilled deionised water and endorsed by at least three TV doctors on two continents stuff that I would use in my Mirepoix !

Sure. Ever tried to get that fraggin’ Pozole out of your Anova again ..!?

Essentially, you are making sodium acetate. A salt, and it can be obtained as a dry powder. Once hydrated, it dissolves partly and inthat process releases small amounts of acetic acid, which - in conjunction with the other absorbed flavour components - created that vinegar “feeling”. Sodium acetate is the main flavouring for salt & vinegar potato crisps.

@JoNorvelleWalker did as well ...

I gave a cooking class on southern German dishes yesterday for my companies social committee. We prepared: Flammkuchen Saure Zipfel - sausages cooked with onions and carrots in a wine/vinegar based marinade ... Carrot fish to match my t-shirt 😋 Knödel - bread dumplings served with mushroom cream sauce (not pictured) The (mostly) local colleagues were very happy with the dishes. I chose to pair the three courses with individual sake, which gave the whole event a more regional touch and was equally well (or maybe better) received ...

Yup. I carried 2 kg of curing salt (which - in Germany - is not dies pink) in my carry-on once. Lots of questions asked, yet still allowed to fly ...

I don’t feel qualified to judge his character, but I do object to the assessment of “loser nobody”, given his vita ...

Well ... Joe owns and operates some 30 restaurants in the US and abroad. It might be that he has some idea about what he is talking.

We arrived in Kuala Lumpur, Malaysia, shortly before midnight. After airport express to the hotel it was past 0.30h, and in the area around the hotel no local shops were opened anymore, except for the McDonalds in the train station. My colleagues went to their rooms to enjoy overpriced sandwiches, I headed out to find something to contribute to this thread ... Cempedak is a local fruit, bitnof a mixture of durian and mango. They wanted to close at 1.00h, so only takeout was available ... The rice was palatable, fried chicken freshly made and spicy. Condiments were ok. Corn pie was too sweet. The Cempedak McFlurry was tasty, really tasted more like Mango, with a kind of Durian-esk afterglow. Still it was too much and I could only finish half ...

Somewhere on the side of a road leading towards the north of Kuantan, Malaysia. Business lunch. Some banana leaf with rice & chutneys was presented ... Alongside came curries ... Chicken Goat Fish Shrimp Curry gravy to moisten the rice The cooking liquid / soup from the goat meat, with some lime juice added. Excellent! Lime juice The damage done. A great lunch ... spicy, aromatic, fresh - about 2 USD per head ... Fresh chickens waiting next to the washrooms ...

Malaysian Airlines (domestic) lounge, Kuala Lumpur airport, Malaysia: Laksa ... Nyonya chicken curry ... Both quite nice - I enjoyed. The chef was so happy when I told him 😊

From this weeks visit to the market ... It made me so ulset that I couldn’t buy the “tasting set” that I bought above whale curry to compensate ...

Yeah, but where to get the whale meat required ..?

Found this instant curry at a Japanese market ... I am usually not a big fan of seafood curry, but this might be different 😉

Actually, I have seen it only mixed. A bottom layer of the soy sauce with copious amounts of chili oil floating on the top. Nevertheless, I agree with you that the description fits more to an garlic bean sauce type, but the flavour profile remains inconclusive ...

Not quite. Sweet aromatic soy sauce (or 复制酱油) is pretty much Sichuanese; a recipe is provided in the book you’ve recommended ...

Not quite simple ... did your source have soy our plain oil ?