Duvel

Finally ... I thought it would never come 😋

I guessed so from the sausages on offer ... I’ll pm you with some ideas for Heidelberg, my old hometown 😊

Hessia ?

Tsukemen ... (with some extra eggs 😋)

Congratulations, that looks stunning !

Bun cha ca & banh mi in a small, non-descript (and yet surprisingly popular) shop in the Mid-levels, Central, HK...

I used this one extensively ... ok, actually for making sodium sand in toluene, but its definitely heavy duty !

It goes in the right direction. However, for me - as a proud son of Lower Saxony - making Mett with "halb & halb" (half pork, half beef) is an abomination. Mett must be made from fatty pork & heavily spiced and so fresh, that you still can hear the pig squealing ...

If you like this, you will love the "Mettigel" (raw pork hedgehog) ...

As @Anna N mentioned, I recently did a rib eye roast @131F for 8h with presear. For my taste it was a bit too tender, so I'd aim for 6h next time. I think that the weight doesn't matter as much as the dimensions of the roast. If you look at the pictures, my one was around 8-9 cm at the thinnest part. So that would be cooked to my liking at 6h ... With your 4 inches it should just take a little bit more, and given that sirloin tip roast might be a bit chewier than rib eye, I'd say 8h @131F should be a good starting point if you like the doneness you see in my pictures. Although I wasn't a fan before I highly recommend the presear now. It helps to very quickly create a nice surface crust after the SV in the hot convection oven (less than 5 min), so it minimizes the overcooking of the outer layer ...

I would do the stir-fry as you'd normally do, and add copious amounts of oyster sauce, large pinch of sugar, large pinch of MSG. The result will be a dark & very savory type of pan sauce, made from the oil, reduced liquids in your fry and the oyster sauce as a booster/emulsifier (and no need for corn starch) ... That's pretty much what the take-outs do.

No idea. That's what it's called here. And in Germany. And in Spain. And Japan. And pretty much any other country I have lived & cooked in. You sort it out, I enjoy ...

That was a 1.45 kg piece.

Rib eye roast, preseared and 8h @ 131F. Finished for 5 min in a hot convection oven at full blast ... I was very surprised by the little amount of osmazome produced. It made for a very nice pan sauce with a bit of Philadelphia added. The beef was quite tender; next iteration will see only 6h. Other than that, I liked it - will make my regular rotation for this cut.

One of the side-effects of living in a Catalan-German household with a serious affection for all things Japanese 😉 ...

Tamagoyaki with Choriço ... and a Brezl.

I’ve had that a couple of times and enjoyed it - food is diverse and ok, convenient to order via tablets, prices are fine. The waiting services are definitely a plus, including the generous children’s playground. Manicure I didn’t try 😉

The pork chops look great, @mgaretz! As someone who has not been exposed to “Shake’n’Bake”: how does this differ from regular breading (flour, egg wash, seasoned bread crumbs) ? And I would assume by the name these are made in the oven rather than being fried - can you share your methodology ?

How about a classic: उबाऊ मीठा पकवान 1 cup sugar a large pinch ground black cardamom molasses as per taste It really focussed on the taste of black cardamom ...

Here we go: 350 g AP flour 160 g full fat yoghurt (I use a self made one, quite tart) 80 g water 7 g salt 1 heaped teaspoon baking powder (sorry, didn’t weight it) Combine, mix with hand mixer for about 5 min. Shape into two balls and let rest for some minutes, while preparing the sauce, chop the bacon and grate the cheese. For the sauce: Half a can of finely chopped tomatoes big pinch of salt 1 grated cloves of garlic splash of balsamic vinegar Oregano Roll out the dough out, lift it into a very hot pan and cook it until it puffs a bit up and gets bubbly on the top (about 90 sec, see other post). The bottom will be speckled by then. Flip over, cook for 60 sec more, then flip once more and do maybe 30 sec. Put half of the tomato sauce (I use my hand for even distribution 🤫), add the bacon and sweet corn (or chicken & onions, or whatever cooked ingredients you have), top with grated cheese (I use 75% Mozzarella and 25% Parmigiano) and put under a preheated grill (max setting with convection, about 10 cm distance). It should take about 2 min to have the cheese melted ... Enjoy!

Something called sweet corn. A frequent staple in our fridge and the major difference of the little one eats half a slice of pizza (w/o) or two and a half (w/).

Emergency pizza with leftovers: AP flour, yoghurt, salt and baking powder, 5 min with hand mixer, shaped and thrown into a screaming hot pan, about 1-1.5 min per side. Topped with whatever was in the fridge (in this case bacon/sweet corn for one, cooked chicken and onion, augmented with gyros spice, for the other one). Gratinated under a hot grill. The little one was happy, albeit confused (Pizza night is Sunday) ... and I am content to be able to make eatable pizzas in less than 20 min 😋

Of course - that’s where all the vitamins are !

I think the rice flour would give you a lighter, crispier finish on the fish and would be my choice if you serve the fish as it is. That being said since you want to coat it in the sambal , I’d rather go with the sturdier AP coating ...

Maybe to add: Reading this for the first time I probably sounds like quite a mess. However, I have usually a premix at hand, made from pepper, coriander, cardamom, mace and paprika, which I prepare in large amounts and use for all kinds of fine cooked sausages (Lyoner, Mortadella, Leberkäse ...). It is very versatile and works pretty well in meatloaf and pates, too. To this base mix I add Marjoram as the predominant spice in the Palatinate region, where the Saumagen originates, and I usually use thyme to smoothen the quote assertive flavour. Finally fresh garlic & chives , just for giving it a more rustic note.