Duvel

Yup. But that's a dry environment. Again, I don't know if that becomes an issue. I just liked @JoNorvelleWalkers thought on the "two metal & water at elevated temperatures" situation ...

As did I. Only happens once the oxide layer is damaged. In dry environment no issue ans self-limiting ... in saturated steam I am not 100% sure.

Interesting thought. I would not be to worried with a direct reduction, which would require well above 700 oC, but let’s say a scratch from the steel through the aluminium oxide layer at high temperatures in a saturated water atmosphere - that could be fun. And having experienced metal ignitions first hand it might not be something you want to experience in a domestic environment ...

Lovely livers, @Anna N !!! But you need to give me a bit more than “Japanese style” 😉

Tsukemen at Rokurinsha, Tokyo Haneda branch. Is there a better way to start the day ?

How about rice cakes & spicy marinated cod roe, all lovingly placed onto a generous amount of Mayonnaise sauce and topped with slivers of seaweed ? From Pizza-La, Japan's original pizza chain. https://www.pizza-la.co.jp/sc_EnglishMenu.aspx I am flying out tonight to Tokyo. Maybe I should take one for the team ?

Maybe you go to the wrong restaurants 😉

Gesundheit!

Me, me, me ! Big thing now in HK as well, but originating in Singapore. I gave a standing order with our supply chain ladies who order directly from SG by the dozen ... Salty, super rich and fishy - what could be better ?

Better not come to continental Europe then ...

I did Yakitori tonight and am quite pleased with the results. Chicken thigh, skin removed and cut into cubes (more or less), marinated in soy sauce, mirin and a bit of roasted sesame oil (just long enough to absorb most of the liquid). Scewered onto bamboo scewers, vacuumed and SV at 165 F for 90 min. Taken directly out of the bag and charred over the open flame of my gas stove. Very satisfying result - tender, juicey, nice char. A keeper.

Very nice summary, @liuzhou. This accurately reflects my experiences with banquets in China* as well (though I wouldn’t be able to put it as eloquently). *except Xinjiang, of course, where things are just odd.

Hahaha ... no false modesty 😋 Part of today’s dinner was inspired by “Izakaya - the Japanese pub cookbook” by Mark Robinson. Give it a go - I’ve seen your meals; you will enjoy it ...

Seems I am a bit on a Japanese food spree recently (hello @Anna N) .. Tonight is movie night with the little one and we are watching “Sen to Chihiro no kamikakushi” (“Spirited away”) from Studio Ghibli. In case you haven’t seen it yet, please do. One of the masterpieces of Hayao Miyazaki and very approachable. Fitting to the movie I prepared some Izakaya-style food: Cold tofu with sesame and ponzu. Aubergine agedashi. Cucumber tsukemono with shiso. Tamagoyaki. Cold soba with walnut tsuyu. Simmered daikon with pork-miso sauce. Yakitori (SV, then seared over the gas stove). All enjoyed with some sake. Oishii 😊

"Repetition" of Tuesdays Izasakya theme, this time a bit more refined ... "Okra" in Sai Pun, renowned for its carefully procured sake selection as well as Japanese food with a twist. For my wife and me: Brussel sprouts with raisins (unusual sweet & sour, my wife's favourite), Anago with foie gras ( lovely & very rich), roasted aged pigeon (quite gamey), dry-aged Wagyu tongue (from the daily specials, outstanding) and Karaage-style chicken sandwiched between purple sweet potato bread (very tasty and visually striking). Some sakes and Coedo draft beer. I wasn't stuffed, but surely satisfied ...

They look nice ! Did you presalt/salt them ? If so, did you you get those "gammon'-type texture and taste-effect ?

Fantastic ! Would you elaborate on dough and baking conditions ?

Now I want to see the resulting egg salad sandwiches, too !

Casual dinner with friends at the Okinawan Izakaya "Kinjiyo's" in Central, HK. Sashimi (selection of the day), fried octopus, tamagoyaki, stir fried pork with bitter melon, kitsune (minced chicken and cartilage), "German potato salad" and - of course - mentaiko ... Served with two different sakes as per Kinjiyo's recommendation. Nice !

Sunday night is pizza night - and today we were joined by a friend of my son and his parents, which extended “pizza night” to “whatever we have at home turned into some kind of tapas AND pizza night”. Roasted pumpkin with romesco sauce and pine nuts. Olives. Fuet (Catalan cured sausage). Tete de Moine. Guacamole. Truita de patatas. Postal crisps. Hummus. Pizza with mushrooms and peppered salami, Roman style ... Crumb-shot. A quite pleasant Chilean red, curtesy of our guests ... Full and happy 😋

Well, some of the items might have been for sharing - "sharing is caring" - and truth to be told the free-flow of Sapporo draft was also not primarily geared towards him. But he got his chicken wings 😉

Today is my son's name day or "saint", as per Catalan tradition. For my wife this equals his birthday, so we had presents, extra quality time and a nice dinner out ... Tonight thus "Gyu-Kaku", Japanese-Korean barbeque with plenty of choices, including my sons (current) favorite chicken wings. He was a happy camper (in a slightly awkward pose) and all of us enjoyed the fantastic view of HK islands skyline (and the food, of course) ...

I am a meat eater by heart, but if I could get all that imaginative food you dish out on a daily basis @shain, I doubt I would miss much ... Fantastic !

You know, @Anna N, it’s a courtesy to warn other members before posting hard core food porn. Especially when those members are slightly jet lagged and even more slightly hung over and would kill for a perfect poached egg right now ...

Comfort food was in order after a 12h intercontinental flight, so my son requested “Papa’s pizza” and I happily complied 😊 Mushrooms & Fuet (a Catalan cured sausage), baked Roman-style as I was too lazy to dish out individual pies ...