Duvel

Hahaha … no worries. It looks a little bit different every time I make it, so there could have been an underlying change in recipe 🙏

Still using this one, but upping the star anise, black cardamom and Sichuan peppercorns a bit …

Needed some comfort food tonight - but family was not in the mood for neither German not Japanese, sooo … „Sichuan“ dinner: Da pan ji (大盘鸡)- ok, technically more of a Xinjiang dish, but the flavor profile matches pretty well … Mapo dofu (麻婆豆腐)(with extra Sichuan peppercorn oil) … Hot & sour soup (酸辣湯 - suan la tang) … Yangzhou fried rice (揚州炒飯) … And finally - as per little ones request - bao zi (包子)… Perfect accompaniment 🤗 No complaints. Ohh - and we have sufficient leftovers for the rest of the week 😉

It might be a bit of a workaround, but look into baby milk warmers. They won’t boil your water, but they will allow you to warm/keep water at exactly 98.6 F in translucent bottles …

What‘s the logic behind that gradient ?

Eehm …

Damn … healthy or not, that’s a work of art 🙏

Yogurt will certainly add some tartness, but I usually mix full fat yoghurt with 1:1 with cream cheese to get a proper texture.

Thank you ! And thank you also for wiring me my 10% cut on your savings on not having to buy a new pacojet. Now let me see: eight grand for the pacojet minus 25 bucks for the microplane …

You guys are just plain lazy - you can achieve the same results on frozen anything with a good old microplane, a lot of elbow grease and repetition. Freeze. Grate. Freeze. Grate. Freeze. Grate …

Please consider posting a picture of your dish - I imagine steamed broccoli with chicken purée dressing …

Or use chicken liver instead of chicken breast - healthier, too (mmmmh, vitamin B12 😉)

Chicken shake ?!

What do you intend to do with said puree ? I assume you don’t consume it raw, so when do you encounter the „graininess“ ? It is a visual thing or a mouth-feel thing and if the latter, what is the final product in which you feel the graininess ?

Are you able to get vegan milk substitutes ? If so, think bechamel and subsequently think lasagna. With garlic/spinach/ricotta, with mushrooms & bechamel, with cooked down courgettes, garlic and tomato. Endless varieties, all easily freezable and lets be gonest: who doesn’t like pasta ?

It ain’t Japanese, though … 😉

I know my suggested Zwilling model didn’t make the cut, so I’ll pitch this one … Razor sharp (like all Global knives), „regular“ maintenance with a whetstone - nothing exotic, stylish to boot. If I would need one outside the Zwilling, that‘s the one …

Get a Koda 16” …

Japanese movie night … Individual bowls of “niku dofu” (my version) and to share: shiitake with wakame, cucumber with yuzu, karage (from yesterday), eihire (dried skate wings), curry senbei and some onigiri. Accompanying sake … Enjoyed while watching A Whisker Away … nice movie (especially if you are into cats) 👍

That’s a perfect match for the duck 👍

Enoking trademark …

After a week out on business trip, some comfort food: Karaage, some pickles, udon in mentsuyu with an onsen egg …

The OP was a troll. Others have followed in his footsteps …

What is that meat product ?

It‘s practically an airfryer 😉