Duvel

Maybe to add: Reading this for the first time I probably sounds like quite a mess. However, I have usually a premix at hand, made from pepper, coriander, cardamom, mace and paprika, which I prepare in large amounts and use for all kinds of fine cooked sausages (Lyoner, Mortadella, Leberkäse ...). It is very versatile and works pretty well in meatloaf and pates, too. To this base mix I add Marjoram as the predominant spice in the Palatinate region, where the Saumagen originates, and I usually use thyme to smoothen the quote assertive flavour. Finally fresh garlic & chives , just for giving it a more rustic note.

Are the daisies in your hair mandatory ?

Sure. Marjoram, thyme, mace, coriander, white pepper, paprika, cardamom and garlic. Fresh chives...

Thanks, @chromedome, for that much needed context. It’s probably the natural state of evolution of what we call “convenience” 😋

The Saumagen was made from 600 g minced pork, 400 g coarsely chopped lean beef and pork and 450 g blanched potato cubes. The minced pork has to be properly emulsified at low temperatures to create enough binding for the (presalted) chopped lean meat and the potatoes; I used curing salt for that nice pink color. The combined mass was kneaded by hand and then shaped into a log with 10 cm diameter, tighly wrapped into two layers of cling film, followed by two layers of heavy duty aluminum foil. 3h at 75 oC in the SV bath, followed by chilling and sampling 😉

Just finished a Saumagen in the SV bath. Now enjoying two slices as quality control with a nice Riesling while waiting for the super typhoon hitting HK tonight ...

Sorry, @Kim Shook, I did not mean to judge your choices. My astonishment was just about the point you mentioned: It's a product made from a few simple ingredients, that produces at the end scrambled eggs. I understand the perceived time advantage, but scrambled eggs (or an omelette) one could do with most probably the same effort in a pan in the same time, except for the cutting of the bacon and the cheese (and even that cost you a minute good), for essentially next to no cost. Maybe my views on that are too one-dimensional, but I am really baffled that this is a successful product. Again my apologies - if you found something tasty to fit your rushed morning routine, good for you.

Sometimes I am simply speechless what the convenience sector comes up with (and people actually buy) ...

Fanstaic dinner, as walways ! And I see you have received the "Izakaya" book 😉 The grilled chicken with Bainiku is one of my favourites. After some back and forth I usually cook it SV these days (133 oF for that medium rare texture), then just sear. You can loosen the Bainiku paste with a bit of sake for easier brushing. One thing I would add is the shiso. I was never a big fan, but the combination of Bainiku and fresh shiso is what elevates the simple preparation from my point of view. I think I know what I have to do on the weekend ...

Normally, I’d go with an ethylene glycol / water mixture. The 50%/50% mixture has a freezing point of around -37 oC, so that should be fine with your primary cooling source. Evaporation is not a major issue; your cooling circuit should be well closed in any case.

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 ...