Duvel

A little treat for myself (after watching Peter Rabbit with the little one for Easter): Dry-cured a Chuck eye steak for 2 days with pink salt, brown sugar and jerk seasoning (mostly allspice, thyme and chili). After that removed spices, rubbed with liquid smoke and SV for 24h at 135 oF. Excellent corned beef ... Soft "ciabatta" roll (HK style), dijonnaise made with hot Löwensenf extra, thinly cut corned beef, grated Swiss cheese. Brushed liberally with butter and made into a panini with two hot pans. Pickled cuke because I need to eat more veggies ... Very, very few things are sooo satisfying !

With the shelf and the drawers in the background I probably got confused (no, no Aquavit consumption here ...). Some of my friends don't have kitchen tables either

Looking good ... do you typically eat your meal on the floor, though ?

I am seriously considering quitting my job and moving to the US. I had no idea ...

My god ... that's a fantastic idea !!!

"Himmel un Ääd" (Heaven and earth) - very tasty !

Ichiran Ramen with Onsen Tamago, ginger beef and red Yuzu Kosho ...

Happy St. Patrick's day ...

For "dough"-like applications, I'll steam for about 5-6 on full (900 W) and squeeze out the excess moisture. Anything longer seems to produce this sulfure-like off-smell ... Strangely, baking it afterwards (and thus cooking it more) seems not to affect the smell any longer ...

Yesterday's lunch - or better snack - at the fishing village of Tai O, Lantau Island: Red braised cuttlefish with a bit of the sweet & herbal braising liquid.

Lunch on Friday was a quick bite at the airport of Zhengzhou, China: Liang Pi (cold flat rice noodles, doused with vinegar and sesame paste and a couple of herbs and spices), accompanied by Rou Jia Mo (griddled flat bread with braised meat filling, in this case donkey). Satisfying ...

The funny thing is that is completely against anything I know about tasty bread - no long fermentation time, very limited kneading, no stretch-n-folds to give structure ... But it works. The yoghurts imparts a certain tartness, helps to form gluten and I believe that the uneven distribution of the baking powder creates airpockets that resemble those of a retarded dough. And of charring from course high heat of a gas grill plus fat/salt/garlic at the end compensate for shortcomings of the dough tona certain extend This one will go into my regular rotation ...

Grilled garlic naan ... Just flour, baking powder, salt and full-fat yoghurt. Kneaded, rolled out, stretched by hand and thrown on a hot grill - literally took 5 minutes. Maybe 1-2 min per side, then brushed with melted butter containing salt and microplaned garlic. Sprinkled with cilantro. Heaven !

Thanks, that'll go on my "weekend" list

Thanks ... I like this a lot.

The Möet & Chandon Nectar imperial is exactly what you are looking for then. Essentially an off-dry sparkling wine. Very pleasant and good with raw salmon ...

"JNW's Magic Dust" - a delectable spice rub for any occasion

That's great - good for him

Indeed. But then again I would expect some heavy duty equipment, if I use it every day, combined with the precision you mentioned. Talk about reproducibility. When I was working in a lab, most of the sophisticated equipment was still cheap compared to the substances I was working with ...

Kudos to him if he keeps his LCD still up ... hope he's getting some results for leaving those lovely hash browns to the kids.

On my way to the wild, wild west (of northern China) one stop-over at Shanghai Hongqiao. And when in Shanghai ... Xiaolongbao And because I like Sichuan food much better (even when prepared in Shanghai) ... Dan Dan Mian Tea-smoked duck

Thanks for all the egg yolk porn ! I usually don't eat breakfast, but credit to all you enablers I ordered the Eggs Benedict at the airport lounge this morning. Very good and very dangerous ... this could be habit-forming

Long weekend trip to Chiang Mai, Thailand. Had to get an emergency root canal treatment on the first day, so mostly liquid food until Saturday night. My first meal out was the last meal of the trip: Grilled fish, grilled squid, some potstickers, fried chicken and smoothies. All from a busy night market at the south gate of the old city. Pictures don't do the meal justice - it was heaven. Maybe because I was super hungry, maybe because of the relief after a successful treatment or maybe the combination of Leo beer and my meds ... It was a fantastic evening !

Wow, that looks intriguing... could you point me towards the name for this or perhaps a recipe ?

Viva Las Vegas - I am going to enjoy this a lot ! Thanks, @Smokeydoke