Duvel

Had the cucumber one the other day. Didn't really taste like dukes but was strangely enough tasty. Ok, the beer helped here ...

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The poor guy didn't have wings ? ;-)

Cabbage lasagna with Savoy cabbage, minced lamb and middle-eastern type spices Abura-age tofu sheets as pizza bases Deep-fried tofu cubes with ragu bolognese Any type of fish fillets baked in a puréed spinach/ricotta mixture Bulgogi-style dinner with any meat / veggies (And once you enter the not so strict phase: check "retrograded starches" and go for sushi and potato salad in 1001 varieties ;-)

It depends a little bit what you aim for. For most occasions I'd go with a stout or a darker ale as well, giving me a more British islands-type of stew which I love. The classic carbonnade flandres however does have pronounced sweet-sour overtones and benefits from a fruity-sour beer. Another option would be the "Alexander" from Rodenbach. I lived in Waterloo (near Brussels) for a while and one restaurant made an excellent variety of the carbonnade flandres with "Alexander" ...

Very much so. Normally you would stir in some sort of red currant jam to accentuate the sweet/fruity notes, so putting Kriek in it serves as well the sweet flavor so as it does add a really nice acidity.

"Plenty" by Yotam Ottolenghi is my favorite vegetarian cookbook. Makes you think that meat might be optional (at least for some parts of the week). "Chinese Vegetarian Cooking" by Kenneth Lo is interesting as well, at least for the discussions on certain ingredients and some of the more unusual Chinese combinations of them ...

I am currently on a business trip to Bangkok, Thailand. This is what the supermarket next to the hotel was able to supply. I fully intend to sample them all once I get back home (need an independent, non alcohol-biased second opinion) ... (O.K. I tried already the "mystery flavor" - at least to me, as my Thai really s.. Is not that good. It was a weird mixture of lime, sugar and somewhat "damp" flavor. Needed several Singha and some Holy basil chicken to get rid of the aftertaste)

Nina, How do you do the peach sauce ?

You can try this one - it's pretty standard. The "Backin" referred to is simple baking powder (not soda). https://translate.google.de/translate?hl=en&sl=de&u=http://www.oetker.de/rezepte/r/linzer-torte-oe-26-cm.html&prev=search

Over here all Turkish supermarkets carry this cut. It is delicious ...

Thanks Liuzhou. I have to admit it sound significantly less sexy now ;-) Looking forward to your technique dossier !

#2 Red-cooked cauliflower sounds like a great idea to me. Can you outline if this is just boiled in lu shui or is there any other method (given that this appears in a boon on stir-fries) ? Thanks !

After a BBQ in the prevailing heatwave in southern Germany something refreshing from a colder climate: Galway Hooker IPA (that's Irish Pale Ale). Weak in alcohol (4.3%) but surprisingly fruity and strongly hopped. A good beer for a hot Sunday evening ... Edited: too lazy to fix image orientation.

Back to your question: as vodka does not contribute much flavorwise I'd like to combine it with more complex fortified wines. Lillet blanc is a good addition if you like the bitterness of chinchona. Noilly Prat, Dolin are usually also easy to come by and if you are lucky and find a bottle of Yzaguirre - that makes a great vodka Martini.

Taroko spaghetti recipes work excellent with bottarga, if that's easier to source for you ...

What is "Bavarian style" sauerkraut ? I know of Bavarian style cabbage, but that is specifically the non-acidic alternative to the fermented sauerkraut ...

Hmm ... Maybe ロトツ 酒 ？

Some basic pantry items turned into Vitello Tonnato ...

Excellent presentation. Which is your preferred consistency for your filling - runny or more viscous ?

Thanks to Anna N I felt the urge to make significant amounts of Nikuman recently. Aside from my non-existing folding skills they turned out nice: dough was basically the same as Anna's while for the filling I used minced fatty pork, soy/mirin/sesame oil, tons of scallions and a couple of spoon full of grated ginger. Very satisfying on a sunday afternoon ...

Thank you, Anna. This is going to be my snack for the weekend ...

They look great. Can you elaborate on dough and filling a little bit ?

I regularly soak mushroom in hot cream (just boiled and removed from the heat, soaking around 30 min) to prepare the base for mushroom croquettes. A mixture of ceps and trumpets of the dead give me best results. The latter imparts a truffle-like note that I find very pleasant. After soaking the rehydrated mushrooms are chopped up and mixed with a duxelles of fried fresh mushrooms (oyster, shiitake, whatever is cheap) and garlic confit and the strained cream before briefly simmered together and then turned into a thick bechamel for the croquettes. Plenty of aroma and body ...