Duvel

This is no different to most locations I know in Germany, Belgium and France. Aldi's strategy is not to compete with supermarkets on a full level. They pick their products in a very clever way while at the same time piggy back on the infrastructure provided by the larger supermarkets/shopping centres that attracts customers to travel far in the first place. And given the success the had so far, there must be something to it ...

I have no first hand experience, but the first thing that popped in my head was a salty panna cotta with "maghreb"-type flavourings (woody/resin) and dried fruits on top. Bit of a tangine flavor profile, but milky ... I do like your camel caramel idea

Well, then you are in for a treat https://en.m.wikipedia.org/wiki/Laksa

So true. But also helps with handling the dough ...

Normally, I stretch by hand into a disc, followed by some gentle stretches with a rolling pin to thin out evenly while preventing too much deflation. Works pretty well ...

Nice, @Ann_T! If I may: what is a "Greek potato" topping made of ?

Thanks for the encouragement - it takes a lot of dedication sometimes. But I have been assured that even if I fail to reach a biblical age using this methodology, I certainly look like it already ...

That is why for the last 20+ years I have made significant progress in systematically lowering the water content of my beverages. After an ill-fated attempt with smoothies I have discovered a class of drinks that contain only 60% of water, even less if taken as shots without ice cubes added. The effects are mostly positive - I feel much more alive while consuming these beverages ...

I think @Kasia refers to the "on the go", as the opposite of sitting down and taking your meal in a relaxed atmosphere. At least I can relate to that, as I find rushed meals somewhat stressful... (and of course sandwiches per se are unhealthy, too. In human history, everyone who has ever eaten at least one sandwich has either died or will do so in a general 1-100 year timeframe)

Tonight Flammkuchen (kind of) ... 35% rye, rest strong wheat. Poolish, 75% hydration. Topped with sour cream, egg yolk and Tetris de Moines mixture as well as various combinations. Bacon & mushrooms was good, as was chicken, tomato and pesto. Irvins Fried fish skins with salted egg yolk as starters and "Blutsbrüder" (cuvée, Rheinhessen) as the moistening agent ... Made my parents happy, my son happy and me drunk - triple win

That's where Knoedel come in handy ...

Being the father of a four-year old I can assure you they still do. Sure, they now report back to the First Order rather than a German military organization, but rest assure they still would be delighted by your pizza. As would I (and being German is only part of it ) ...

Well noted and of course I am aware where you live ... Though shipping white powders from Hong Kong is not that unusual, I see the potential issues. You still have about four weeks to think it through

Actually ... I'll be on business trip to the States next month for the first time in years. I have that mix on my shopping list. PM me your address and I'll send you one pack

I really, really need to make those biscuits !!!

So ... been a long day. I have my parents visiting which makes me really happy. Took them out for excellent sushi dinner, put my son in the bath and did all my household duties. Now, with two Old Fashioned's done and a potential one accompanying me for the latest episode of "Discovery" on Netflix I have to admit I get the munchies ... "Emergency Reuben": Modernist Bread's Lean French bread, pastrami, Hengstenberg's mild Sauerkraut and Tete de Moine filling in for the Swiss. Mix of Kewpie mayo, Heinz ketchup and Löwensenf hot mustard instead for moistening. Served on the ever so popular IKEA blue plastic plate (as it one the only clean dish in the house) ...

I gave the recipe a try today. The poolish was fermented for close to 10h only. Flour was 90% strong wheat and 10% rye flour (type 1050) for a slightly more robust flavour. To accommodate for the rye I upped the hydration to 70%. Bulk ferment w/ folding was done in 5h, proofing after shaping took about 2 h (my house is 26 oC, and 60% humidity - controlled by air con and dehumidifier). Baked at 250 oC preheated oven in an equally preheated Le Creuset for 25 min, then for 15 min more without ("venting"). The resulting loaf is satisfactory. Decent oven spring, maybe a bit overproofed but definitely correct hydration. Taste is pretty good. Fresh from the oven (please disregard the lousy slashing). Crumb shot. The second half of the batch made a decent pizza dough.

Thanks again for your insight. I think I answered the OPs question and I leave it to the reading eGulleteer to make a concise decision whether to use it and to whom to serve. I personally find it a bit unnecessary to issue a warning when we discuss single ingredients. BTW: I do carry the yellow epipen (0.3 mg) - which color is yours ?

Thanks, but that would defy the purpose. I usually serve scallop carpaccio with caramelized nuts and a sprinkling of wheat to catch all the allergics, then weed out the rest with my lasagna ...

I pulverize dried ceps and dried shrimps/scallops and add that during the long simmer to the meat sauce. Adds an incredible depth without any notes to either mushroom or seafood.

You never learned how to properly fold pizza before consumption ?

That looks great, @shain! I seem to recall you are vegetarian - what do you use in lieu of the fish sauce ? Is that the reason to have "a lightly smoky" flavor ?

Aaaand much cheaper & easier to find ...

Not sure where you get the substandard from ... It's vile. It has far too much bite for too little taste. The regular one is fine and actually my go to option, if available here. But for a hot mustard I want far more body (because at the end you use less). Adding a bit of Japanese mustard to the regular one is a far better option imho. But your milage may vary ...

Being of German decent I need to clarify that that stuff is vile (allowing for sentimental value, of course) ...