Duvel

I’ll answer briefly, as others might feel differently: #1: I understand the confusion, but tinned sardines are not meant to be eaten with bread. They are a vital ingredient of any sardine shake and 100g is the standard amount required for the breakfast version. #2: yes, the Spanish eat a lot of fresh sardines. Occasionally grilled, but usually fried a la plancha, with olive oil, garlic and parsley. They are amongst the cheapest options in a harbor restaurant, but when in season definitely one of the best.

Nope, definitely not. One of the better Catalan brands called Espinaler is based some 15 min south of my in-laws hometown. I visit there regularly - their products are great, and they are running a vermouth business, that goes hand in hand with enjoying the fish. As with everything, appreciation usually comes with experiencing the same matter in many, many different manifestations. Think sashimi: you can tell easily the supermarket stuff from the restaurant stuff. But then there are better restaurants, there are great restaurants, there are great restaurants in Japan, there is the stuff you get fresh at Tsukiji fishmarket (or used to) and there is the stuff that you can’t buy because you get it served by a friend from Kitakyushu, who got is from a family friend of 40 years that just landed the fish on his boat this morning. In Germany it’s Mettwurst, a cured sausage. Need to sample many, many versions to be able to understand what makes it great and what is mediocre. Same for tinned fish. If you start with a great raw material, you know how to process it - temperatures, oil, flavoring, curing times, portion size (yes) - you’ll end up with a great product. Maybe easier to understand with canned tuna, having an huge chunk of carefully oil-poached ventresca (or belly) vs. the grit you get in salted water for 99c. But it extends to any seafood product you can think of. And finally knowing how to serve it and with which drink … you have an experience there. If you are not able to distinguish, to understand and enjoy a product, you shouldn’t write a lousy article about it (aimed at the writer).

Come on … Italians 🙄 What do they know about good food ?!

I blanch it for these type of pizzas. Chopped raw is also good, but gives a completely different mouthfeel, as some of the leaves get dried out, some get charred - at least in my setup at ~3 min cooking time.

Same here … actually I took a full shower afterwards (not entirely dinner-related, though).

Haven’t made a pizza in quite a while - corrected that tonight: Spinach & Gorgonzola … Yummy 🥳

That would be a great idea for an individual thread … In this case none, as my hands were probably too slippery to hold anything else than the burger (let alone a mobile phone). Priorities 😉

True that 👍

Sometimes it has to be … Double quarter-pounder with cheese & bacon. Served on a brioche bun with Dijonnaise, pickles, tomato and a touch of hot sauce. No complaints 🤗

Given the nature of the topic and the associated emotions (that are not necessarily only rooted in the matter itself), this seems hardly possible. A more unbiased view can be found here …

Sorry, but I don’t think you are following this thread at all … Es ist ziemlich einfach: Frag etwas, und die Leute hier tun ihr bestes, Dir zu helfen. Du musst es nur umsetzen. * Wenn letzteres zu viel für Dich ist, oder Du eigentlich an konstruktiven Antworten gar nicht interessiert bist, wäre es besser, gar nicht erst zu fragen. ** Und nein - in Österreich (oder in Deutschland) ist es nicht schwer, Cajun-Gerichte zuzubereiten. Einfach machen, nicht nach Ausreden suchen, es nicht zu tun ! *** —- tl;dr: * „People here want to help you“ ** „If you don’t want help, refrain from asking“ *** „I don’t believe it‘s hard to cook Cajun food in Austria“

You know … one or two “results” pictures would help to convince the non-believers 😉

Nope

Having spend dozens of business trips in Xinjiang (Urumuqi and Kuerle, respectively), I can only attest that the lamb skewers there are exclusively grilled. The meat is usually not marinated, but interstacked with cubes of very fatty lamb/lamb fat, that provide ample flavor. Sometimes skewers are presalted, intestines usually not. As @liuzhou has mentioned in other posts, the finished skewers are liberally sprinkled with cumin & chili flakes after grilling. I am pretty sure that Uyghurs do have ovens, though: their (great) breads are made in tandoor ovens and at least in the Pear Garden restaurant in Kuerle, they use the same oven to roast larger cuts of meat (but not skewers). @zend: regardless of whether terminology or preparation are 100% replicating the works of an Uyghur street vendor, yours look pretty tasty and I am sure were enjoyed 🤗

Short visit to Nürnberg … had to do the sensible thing and eat a sampler of Nürnberger Rostbratwürstchen: Grilled & smoked ones, with grated horseradish, potato salad and Sauerkraut … And boiled ones with onion in a vinegared stock … And beer, of course 🤗

Fresh chanterelles have arrived, so a perfect excuse to make Schnitzel … Schnitzel with pommes duchesse and chanterelles in cream sauce (plus a few radishes, because you need to have veggies) … No complaints 🤗

Still haven’t learned anything from the thread ..?! It’s a SECRET 🤫

Mine has a shredding disc … And I never use it, because with a box grater or a microplane (for hard cheeses) I am faster, considering build-up & cleaning 🤗

I am using an Ooni for outdoors, and for inside my regular oven plus my trusted pizza steel. A friend, however, uses this and while I was easy to dismiss it, it makes pretty good pizza. Lots of heat in very little space …

They are just a small cultivar, fully ripened. Their mature stage is either yellow, orange or red and they have gone through the green stage successfully.

Very hot today, so DW requested a cold dinner. I was on the way to get some Mett when she called me and ruled out that option 🙄 What‘s wrong with raw pork, when it’s 34 oC outside ?! So salad, vaguely „niçoise-ish“: potatoes, green beans, black olives, egg, tomato, tuna, some smoked salmon (lucky refrigerator find), shaved Parmigiano … Served with olive oil & salt for DW and anchovy/garlic dressing for me. Little one got „his version“, omitting green beans, olives, egg and tuna, but chopping two octopus arms in … No complaints 🤗

Please also have a look at this idea - maybe not exactly in your poke direction, but maybe served with a ponzu/sesame dip ..?

Yesterday, I went for grocery shopping without my usual shopping list. They had some fantastic looking short ribs (Leiterstück), chanterelles (Pfifferlinge) and an unusual wheat flour (type 660), amongst other things. The fun began at home, when to think what to do with that. So, I started with @Chufi‘s butter braised beef recipe, using the short ribs. About 30 min before the end of the cooking I added a handful of dried death trumpets and the chanterelles, fried in clarified butter fat, resulting in a very rich and meltingly tender buttery mushroom beef stew … Served with some Schupfnudeln made from the strong wheat flour and a fork - nothing else needed to cut the beef 🤗 No complaints at all !

Sad indeed …