Duvel

Fantastic spread, @BonVivant!

What else … it’s the only ingredient 😜

Pizza & movie night, as every Sunday 🤗 Lachsschinken*, sausage and mushrooms … Ham, marinated olives and mushrooms … Both well received, as was todays movie: Ice Age, part something something 😉 — * cured, uncooked pork loin, thinly sliced. Comparable to Canadian bacon ?

A pie crust recipe is not an issue - I need a specific one with above given characteristics, to preserve the really delicate patters during the baking. So, I‘d like to tap into personal experience from our members how to achieve that …

Overdue, to be precise 😉

I‘d rather go with the sturdier option, so the details of the patterns „don’t flake off“ …

Sorry for the complicated title. I don’t do much baking (except for pizza & bread), so I‘d like to tell you what I want to do and maybe you‘ll have an idea for me. I want to make a kind of mini pie, that will be assembled in a moon cake mold - something similar to this: The filing will likely be a classic meat pie filling or whatever I fancy - just not the „classic“ stuff, which I do not care for. I would like to have a dough recipe/formulation, that: - is easily assembled - fills out the mold and keeps the intricate pattern during baking - doesn’t expand or shrink (to keep shape and pattern properly) - gives a pleasant taste and texture (not too hard, maybe short crust like …) I am not interested in the „classic“ dough formulation with lye water etc. as I do not care for the texture at all. Thanks in advance 🙏

Today is the offical start of the Oktoberfest, so … A bit of Bavarian food: Schweinekrustenbraten, nicely trimmed by my trusted butcher and treated with a dry rub made from salt, pepper, caraway, thyme, garlic, juniper and lemon zest … In the meantime some serious beer sauce in the making … Pork belly treated in the low & slow, then blasting heat heat sequence … And sliced up - very juicy 🤗 Served with Kartoffelknödeln … Krautsalat … Some Brezel with cheeses … And radishes and pickles … Plating was crappy, as noone wanted to wait … “Beer“ (alcohol-free, as this was our first real meal after this weeks Covid spell, and we didn’t want to overdo it) and the ever so popular Spezi for little one … No complaints 🥳 Epilogue: That‘s what you find when you come back after bringing the first batch of dishes back into the house. Savages 🤭 …

Definetely. If you follow Baldwin (pasteurization times, table 5.1.), it pretty much aligns with @rotuts suggestion (have to extrapolate, though) …

True ... Neither potato stuffed dumplings nor pasta filled with sausage is unusual. Just the combo with that specific reference puts it in a different - or unusual - context (and the packaging suggested serving them mixed with Sauerkraut, which we overturned in favor of rosted onions) ...

From the supermarket‘s cabinet of curiosities: Ravioli with grilled sausage and homefries stuffing, respectively. Served with butter, a pinch of grated hard mountain cheese and fried onions. Not too bad, especially the sausage stuffed ones …

… and I always thought that cold brew refers to the outcome of an extraction process at low temperatures. The other stuff I‘d call cold coffee, ice(d) coffee and the like. But then again English is not my native language, which - of course - has a precise term for what you describe 😝

That‘s your opinion, not mine ! Oh wait - actually it’s mine, too 😉

Pizza & movie night … (Sliced) meatballs & mushrooms … Got this lot of fresh chanterelles … … so chanterelle & bacon Flammkuchen 😉 And a bacon, salami and mushroom one for good measure (and tomorrow’s lunch) Enjoyed while watching Attack of the Clones.

Looking good - seems like you are using only the outer burners ? Can’t tell if you have a backburner, though ?

Is serving drinks in labware „a thing“ ?

It is a common misconception that kale is inedible … when you feel that way, you haven’t simply cooked it long enough - its just undercoked. Kale needs to be boiled into submission with an equal share (by weight) of cured pork products for at least two hours. Kindly follow the procedure here (and keep the natto for next days breakfast) …

Kare udon & mixed tempura …

I stir-fry any greens in a bit of lard, with plenty of garlic, a bit of salt, a pinch of MSG (important) and - if the greens are very bitter - just a pinch of sugar. Chard, kale, spinach, turnip greens, cima di rapa, pea shoots, water spinach … Can add some chili flakes.

No worries, it’s being done.

It is the natural evolution of the tuna shake, but with more omega 3 fats … “You want to get huuuuuge, or what ?!”

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 ?!