Duvel
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Correlation between Miracle Whip users and Ketchup users?
Duvel replied to a topic in Food Traditions & Culture
There is potato salad without mustard ?!?! -
Matsuyama Airport, Shikoku (Japan): Uwajima Udon with wakame, tenkasu, kamaboko and and a mackerel-based fish cake, that I never sampled before. Must be the local touch - Udon is one of the specialities in Shikoku.
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Yes, steamed and then dehydrated, typically by frying or hot air ...
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Well ... There are plenty of styles available, and I would assume any permutation will have been explored. Kitakata (northern Kyushu) is indeed famous for curly noodles in shio broth - and I had them one Kyoto as well. Additionally, as @Alex pointed out, several (extremely popular) instant ramen utilise this style as well, as allegedly the soup base coats the noodles better. So, I would not discard them as “un-ramen-y”, just probably not strictly necessary for your explorations ...
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Harzer Käse is worthwhile seeking out ... marinated with vinegar and onions it is very tasty.
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I live in Hong Kong and am very privileged that I get anything I want. Literally. Sure, I might not want to shell out the money now and then, but you could get everything here. There is just one exception: Mett: raw, spiced minced pork meat to be consumed uncooked. That I can get only in Germany ... By Q4 I will relocate back to my home country and I guess I will feel pretty much like you - and while there is an abundance of Mett most things that I eat here or cook with will be out of reach ...
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65% Wheat, 30% spelt and 5% whole grain rye. 70% hydration, overnight fermentation, baked in preheated cast iron for 15 min at 250 oC, then “naked” 30 min at 200 oC. That’s pretty much the best formula I’ve come up with yet and will be our standard bread from now on ...
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Left one: Shiro Shoyo (literally white soy sauce): less dark, higher salt content. Middle one: fairly regular koikuchi, if not a bit fancy; from Shodo Island, Shikoku. Right one: Shibanuma premium soy sauce, Ibaraki prefecture. Koikuchi as well. I assume this is the most tasty one ...
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I was also wondering about that ... they check your car and you need to pay “import” taxes (between provinces ?) ...
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If you don’t post a video it didn’t happen ...
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Would you please share some details on that marinade / cooking method ? 🙏
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Dinner in Xi’an, China: Biang biang men Rou jia mo Roasted pork ribs (presented in a fancy manner with some dry ice, then shredded off the bone) - these were very tender and moist Steamed shrimp Dumplings as requested by the little one Blood cakes as requested by me never arrived ...
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They are really good ... am a bit lazy, so I just give you two articles to explain 😉 https://www.seriouseats.com/2013/06/tokyo-ramen-street-rokurinsha-tsukemen-noodles.html https://danielfooddiary.com/2013/10/15/rokurinsha/
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Business lunch in Tokyo: There is very little to say other than this was most likely the best sushi I have ever had ... and I do not even know the name of the shop. Chef prepared for the four of us, took all in all about one hour. Quality of the fish and the preparation was outstanding ...
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Rokurinsha, Haneda airport branch, Tokyo: Tsukemen with extra egg, large portion. Hits the spot every time ...
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Sunday. Groundhog dog, but with pizzas (and matching beers for 33% of us) ... (Fennel) salami & mushroom (x2, due to popularity) Shaved asparagus on white Sweet ham & olives Need to get better at stretching ...
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For the salmon I’d recommend marinating in miso/mirin/sake. You can check for Nobu’s black cod recipes, which is a good English Ressource for that treatment. After that, simply grill or broil.
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Quick lunch with leftovers: Fregula with cream, garlic, smoked salmon & Parmesan, topped with shaved green asparagus.
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Soy/sugar/sake/sesame oil or soy/gochujang/sesame oil followed by a short time on the bbq works pretty well ...
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Dinner at Ping’An village, near Guilin, China: Bamboo chicken & rice (cooked in bamboo sticks directly in the flames), local charcuterie, egg & tomatoes, fried river fish. Enjoyed with a light beer, followed by Sweet Osmanthus wine ...
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When I asked my son what he would like to have for dinner his answer was “Spaghetti with tomato sauce, like we had at Jimin’s place”. Hmm ... not that I like to cook Italian, but simple spaghetti with tomato sauce as experienced in a Korean friends home 🤔 I trusted my instincts, went for a simple tomato sauce from Marcella Hazan and got a nice piece of Gran Padano our of the freezer. Sometimes the simple things are the best, and we enjoyed the pasta a lot. “Best spaghetti ever, papa” ...
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
Duvel replied to a topic in Pastry & Baking
Crumb shot, please ... -
No knead-style mixed grain bread (50% whole grain spelt, 50% wheat), 80% hydration, 5 days cold fermentation, baked in preheated cast iron ...
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Not with ramps (allium tricoccum), but with its very close cousin “Bärlauch” (allium ursinum). Having tasted both I’d say that they taste pretty similar, and I used to use Bärlauch for ramps while living in Germany ...
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Sunday night ... Pizza with mushrooms and salami White pizza with shaved green asparagus and Camembert
