Duvel

That’s the life 🤗

That’s a different species. The one in my post is saltwater eel (Anago), not freshwater eel (Unagi). Tastwise, Anago is a bit more delicate and less fatty ...

That Nasu Dengaku is picture perfect! Well done 🤗

Lunch at Nihonbashi, Tokyo: Anago (saltwater eel), boiled and grilled. Half enjoyed as rice bowl, the other half (with the rice) as soup in eel bone stock. Freshly grated Yuzu peel & sansho. Incredibly satisfying ...

I use my gas grill on the highest setting. After some preheating it shows 550-600 F for the hood,, and of course the grates are far hotter (at the end, you want to have something to resemble a tandoor). Takes less than a minute for the first side, and maybe 30 sec for the second ...

I don’t do any stretch & folds or kneading with this dough. The cold rise and both lactics do already a lot for gluten developement. Just divide after cold rise, ball then and when fully risen slab them on the hot grill ... Pictures, please !

Seems you can just use it simply substituting baking powder ... Click

Thanks, @Ann_T. The Naan is my standard recipe: 500 g strong bread flour, 350 g home-made yoghurt and about 100 g Milk, 10 g salt and half a teaspoon instant yeast. All just combined, 24h cold rise in the fridge, divided into 80-100g pieces, rolled into balls. Slow rise while warming up, quickly rolled out and grilled on a gas grill (full whack, about 1 min per side). Brushed with Ghee with grated garlic & a bit of salt, then sprinkled with cilantro.

Indian night at Casa Duvel (thanks to a dear Indian friend, who decided to teach some dishes): Palak paneer. Masoor dal with Tadka. Papadums. Naan, liberally brushednwith Ghee, garlic & sprinkled with cilantro. Tandoori chicken (thigh meat). So juicy... Samosas with potato filling. All accompanied by a fantastic Mango Lassi, made from overripe Alfonso Mangos and selfmade yoghurt.

It’s been raining cats and dogs today ... I have been far too lazy to go out to buy groceries so I had to entertain my family with what we had available: chilled somen with walnut tsuyu, shout-marinated avocado and shrimp. Worked out pretty nicely and the little one approved as well ...

My “go to” book for anything Catalan is this one on the left. It doesn’t feature pictures, but the recipes are spot on. A more condensed form is the right one, yet no pictures either. Both are in Catalan, but readable if you have any knowledge in a Latin language. For English books, Colman Andrews is ok, yet riddled with inaccuracies in the recipes. “New Tapas” has modernised recipes that work, including some great ones from Catalunya such as Chickpeas with blood sausage. For paella I can recommend Jenny Chandlers “The food of Northern Spain”, and while not purely Catalan a very worthwhile investment. The recipes do work well and have readable intros (excerpt included below). The book on right should be available in English as well and has the Arroç amb Crosta and some other Catalan staples in it, plus a really good introduction to Catalan cuisine & Barcelona ...

And that’s todays pizza (olives, home cured bacon, mushrooms), same dough as the coca. Enjoyed with a Nikka highball ...

Au contraire, Madame - that’s a coca ... 😉

Escabetx is fatty fish (here mackerel) in vinegar with onions, raisins, bay leave and Chili. Carrots are just deco ... Rice cooked in seafood stock with sausage, chicken thighs. Then topped with meatballs and chickpeas, drizzled with beaten egg and baked until egg gets a bit browned. Potato is a simple potato omelet with onion and potatoes cooked in olive oil before mixing ...

Catalan dinner (a bit belated, meant to be for St. Jordi on April 23rd, but everybody enjoyed it nonetheless): Fuet & Truita de patates Gambes, Croquetes de peix, cloissas ... Escabetx Coca de recapte Arroç amb crosta

Sorry as well - sadly no that advanced. And looking at the price tag I probably will never be ...

It’s an old handheld mixer, purchase at about 20 bucks from a general store. Comes with two attachments - one formdough and one for whipped cream etc. ... I wanted to replace it for quite some years, but it still keeps going 🙄

Tonight was supposed to be a night out with my little one: he picks me up at work, we go for sushi in Central and then back home. Unfortunately, he did not feel so well and just wanted me to come home and eat pizza. My wife said I could just order in, but ... Selfmade pizza is more tasty and faster (with a bit of help, of course). 26 min later we were both very happy campers and the little one was feeling fine again. Mission accomplished 🤗

That was my first thought as well ... such a lovely sight, especially with dimmed light. Bit of a fairy tale forest feeling !

New arrival in Hong King. Teawood is a popular chain of Taiwanese restaurants. The chips are flavoured with 5 spice, beef and Chili. They are very good ...

And I thought that would be the Jésus de Lyon 😉

Don’t get me wrong: I am with you that the industry adds certain stabilisers to processed frying oils. I am interested in the underlying mechanisms (which for some at least are clear to me). The same for the improved frying properties of (reasonably) aged frying oil.

Still sorry, but no. Not to be dismissive, but the conclusion that this paper comes to is ridiculous. Correlating a concentration to a surface monolayer is next to impossible, given the nature of the experiment. I’ll look at the mechanisms from work tomorrow where my access to primary literature is slightly better ...

Thanks. If that number behind your citation refers to an original article that would be the one I’d be interested in. Nevertheless, I’ll check tomorrow PubMed and its relatives ... Sorry, but definitely not.

That sounds meaningful. I’ll check that, but if anyone has a bibliographic reference available I’ll be grateful ...