Duvel

That could be a nice topic for the next cook-off (wink wink) 😉

Wow ... very seasonal. October is tsukimi month ! Even Lotteria is carrying now tsukimi burger (with fried egg standing in for the full moon):

Nice! I had only store-bought “mini” Scotch eggs from Waitrose, that our local supermarket carries (with quail eggs), and was a bit underwhelmed by the taste of the minced meat “hull”. Might have been simply the insufficient thickness but it makes me wonder how you flavour yours ? Aaaand: congrats on the 6.666 😉

Physalis

Mentaiko! Aka spicy cod roe (sometimes pollack). Actually the food of Kyūshū, where I am hiking at the moment - it fits literally to everything...

If you are following a recipe it might be advisable to wash. You can add salt at the end if you feel that the dish is lacking. But most probably the recipe has been balanced with rinsed beans, as the added salt content of different products can vary significantly.

Great choices, lunch ladies 😊

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 ?