Duvel

If you have a reference for this it would be highly appreciated !

Very well said. In my native country of Germany we have literally dozens of varieties available even at smaller supermarkets. Referring to the desired cooking properties certainly makes sense, if you know them ... https://www.asausagehastwo.com/choosing-potatoes-germany/

Picture perfect ...

I like the write up too ... but somehow the notion of “cold brew with almond milk” doesn’t go well with me. Must be a big city thing 😉

Thank you both for your concerns 🤗 We are travelling Sri Lanka and are currently in Kandy, well away from the places of these terrible incidents. Everyone in the country is in shock, especially since the memories of the civil war, that just ended 10 years ago are still present. Our and everyone’s thought are with the victims and their relatives and friends. In Kandy security has already been exponentially increased over the course of the day and since a few hours there has been a curfew imposed. We do not know how long it will last but it seems we’ll get permission to travel to the airport tomorrow to fly out to Hong Kong ...

Duvel never disappoints ! (and the beer is tasty, too 😋)

You monster 😜

Cold ... my fridge is regulated to 4oC, so I’ll be drinking Duvel just slightly warmer than that. Of course in a freshly rinsed Duvel glass ...

Not at all ... once the coke was gone, I enjoyed the left-over Bourbon like it should be 😉

“Hot Butter Cuttlefish” at Pizza Hut Sri Lanka ...

Green curry paste uses the roots, mostly. But I found leaves & stems do work as a pretty good substitute in a 3:1 ration (L&S:R) ...

Make Thai green curry paste and freeze in ice cube moulds ...

Ella, Sri Lanka: Freshly fried cashews with Curry leaves, followed by a fish curry with chapatis ... Lion Lager to moisten it all 😋

Tasted a bit like rum, sweet undertones. I did not feel that it taste like coconut, but then probably more than 50% of my dietary intake over the last few days contained coconut, so maybe I have already built up a tolerance ..?

Dinner in a non-descript place in Maduwanwela, Sri Lanka. Curry & rice from the curry pot bar: chicken curry, then some dal, mixed greens curry, pumpkin curry, spicy eggplant curry and some sort of raw veggie & onion pickle. All served with the local ginger beer ... Followed by Arrack & Sprite ... according to our driver the thing to drink here. And as I will depend on him for the next week or so who am I to argue 😉

Breakfast with a view at Tangalle, Sri Lanka: Mixed fruit juice, coconut sambol, rice with lentil fritters and potato curry. I could get used to that ...

“The Fat Crab” at Colombo, Sri Lanka. We had the large crabs (500g+), as curry crab (for me) and garlic crab (for the rest of the family). Extra shrimps with bacon & Pankow for the little one. All served with dhal, coconut sambol and some sort of Pullman loaf that was just perfect for mopping up the sauces. Enjoyed with tonic and a virgin strawberry mojito that was surprisingly delicious ...

After a short night (flight was delayed and we arrived at the hotel at 3.00am) the first breakfast in Colombo, Sri Lanka. All sorts of sambols, sauces, black chicken curry, fish curry, idli. Followed by a masala dosa and buffalo milk curds with treacle. Very satisfied ... and back to bed 😉

Very nice! Do you poach the tongue or SV? Would you share your method?

Well done !

A little variation to our usual Sunday pizza night: leftovers found in the fridge were Gailan, carrots, chicken thighs and eggs. Made a Japanese dinner out of it ... cold Gailan with sesame dressing & carrots, dashi tamagoyaki and three types of yakitori: Kawa (skin), Momo (thigh) and Tsukune (meat ball, minced by hand). All enjoyed with a recent discovery - “Buckskin” from Taiwan. Made my family happy and me as well ...

Sunday night is pizza night - and tonight I combined it with cleaning the fridge: Shaved asparagus & Brie, sprinkled with Yuzu shichimi togarashi. That was one tasty pizza (followed by the usual mushroom & salami and anchovy & olive ones) ...

Wow ... looks fantastic ! Just wondering: is that sausage an “exception” for you ?

Here on HK rabbitnis almost impossible to source, but when we were still living in Germany we had rabbit rather often. My wife - as all Catalans - is very fond of rabbits in their cooked form and I do enjoy it as well. Usually I chopped the whole bunny (or two) up in four pieces, sprinkled with olive oil and salt & pepper (and maybe some Pimenton de la vera) and throw it into a preheated convection oven at full whack. About 5-10 min in it gets golden on the surface, by which time I properly covered the deep oven tray with some tin foil and switched the oven off and left the rabbit in. The pieces cooked in the residual heat for maybe 1h or so and came out nice and juicy every single time. Also here, that was before I discovered SV. Am curious now how Shelby’s SV treatment and deep-fry would work out on it ...

@Shelby See, that’s all the questions you get for posting such food porn 😜 Please do continue ...