Duvel

In the little side street where the main entrance to the Delirium village is found. If you walk from the Groote Markt through the Rue de Bouchers, turn at the end to the left and walk maybe 30 m, there is the pub with all the monastery beers (can't miss it). Turn right, that's the street.

Of course it's small - it's a little boy, so all appendices are to scale ... Have you been to the Jaenneke Pis as well ?

Aldi in Germany sells the same ones ... I wish they'd open a store in Hong Kong!

If you are not set on the shape, but just happy with the taste you can make some at home. Couple of spices needed and depending on your taste ground veal & fatback, either minced or run half-frozen through a food processor ... Can be cooked in screw-top glasses to internal temperature of about 75 oC ...

You need to have Brazil sauce. It's sweet, tart and fruity. And strangely works exceptionally well with fries. You can buy most of the sauces in squeeze bottles in the supermarket (you know the way to Delhaize already). And next time in the friterie, please ask for a Bicky burger - a burger with a deep fried pattie made partially from horse meat and of course with Bicky sauce. Best enjoyed after a couple of Duvel beers in Delirium village

I second that: "Maison Dandoy" is fantastic, not only for their speculoos, but in general for fine cookies. When Inwas living in Waterloo it was on my way to work - go figure who occasionally had to skip dinner There is a store just next to the Groote Markt ...

After a long and tiring hike across Ko Phi Phi to reach the closest ATM (5.5 miles through the jungle and across slippery costal rocks) I was up for some comfort food: Pad Thai, Squid Wun Sen and Yellow Curry Crab. All for about 12 bucks with a soda water ... (sorry for the dark picture - really need a better phone)

I found this one in a small convenience store on Phi Phi island, Thailand. I am looking very much forward to try them tomorrow night

Fig rennet ... that's interesting.

Old Fashioned.

Grilled cheese (mozzarella, manchego, parmesan) on rye ...

"Strammer Max": freshly baked rye bread (see bread thread), sweet mustard, Leberkäse, fried egg. For the bread I also opened some potted pork belly and a jar of "Zwiebelmettwurst" (cured meat with onions). In both cases the jellied juices from the glasses are fantastic.

Light rye bread: 50% rye flour (type 1050), 45% strong wheat flour, 5% semolina. 2.5 days cold ferment. Baked at 250 oC in a preheated Le Creuset (in the oven) for 20 min, then at 200 oC in the oven alone for 30 min. To be eaten for lunch with homemade meats ...

Perfect, thanks !

Looks great, HC! Care to share crust recipe and cooking temp/time ?

I feel with you - what is life without decent cheese ! Let me know the next time you cross the border to HK and I'll prepare a "care package" for you ...

Only if you have a couch made from Asbestos filaments (cf. the popular Charlemagne story) ...

Yeah, those times are over. But that bread would be nice - heavily buttered - with smoked salmon and a glass of MR ... Damn, it's only 10 am

Reinhart's "Poor man's brioche" for Sunday morning toasts ...

@TomRahav: Amazon.com carries several brands of calcium gluconate and ships to Hong Kong. I order there semi-frequently ...

Being a scientist myself I truly admire your passion for this. While I agree that germination of perfectly preserved seeds has been successfully performed, it should be noted that no one has successfully cultivated that plant from its seeds in the timeframe it was used. The article devotes a large portion as to why this could be. Progress has been made in agriculture but it would be rather difficult to convince a potential grant sponsor that you would not only find seeds a a plant that has been extinct for two milleniae but also for the first time in human history be able to cultivate it (probably even outside of its very district native habitat). That being said and not be too discouraging, I do believe that your planned endeavor would make a fine feature for one of the "popular" historic/natural science oriented periodicals, e.g. National Geographic. I know the do sponsor independent authors with projects of this scope. Maybe that would be a possible entry point for your expedition ? I for one would be very happy to read about your findings

Please have a look: she links her first (successful) endeavours with alkaline noodle with detailled instructions in the post. I think that would be a better place to start.

I've read the recipe you've linked (better the one that was referred to in the link you provided). She is very specific as to which and how much of the two flours to use, 1 g (not a teaspoon) of Na2CO3, kneading times etc. As she gets it done, maybe I'd rather follow her instructions to the letter and try again and again before heading out and changing details (or even begin with different materials or quantities). Yes, it might be a formulation issue, but it could also be lack of routine to succeed. Maybe try using the recipe in a pasta machine first to see if stable noodles can be achieved. Then head out and do the pulling routine ...

It's 7.30 am here ... and I am sooooo wanting this right now !

In Hong Kong both dyed and "natural" versions are available ...