Duvel

I am using an Ooni for outdoors, and for inside my regular oven plus my trusted pizza steel. A friend, however, uses this and while I was easy to dismiss it, it makes pretty good pizza. Lots of heat in very little space …

They are just a small cultivar, fully ripened. Their mature stage is either yellow, orange or red and they have gone through the green stage successfully.

Very hot today, so DW requested a cold dinner. I was on the way to get some Mett when she called me and ruled out that option 🙄 What‘s wrong with raw pork, when it’s 34 oC outside ?! So salad, vaguely „niçoise-ish“: potatoes, green beans, black olives, egg, tomato, tuna, some smoked salmon (lucky refrigerator find), shaved Parmigiano … Served with olive oil & salt for DW and anchovy/garlic dressing for me. Little one got „his version“, omitting green beans, olives, egg and tuna, but chopping two octopus arms in … No complaints 🤗

Please also have a look at this idea - maybe not exactly in your poke direction, but maybe served with a ponzu/sesame dip ..?

Yesterday, I went for grocery shopping without my usual shopping list. They had some fantastic looking short ribs (Leiterstück), chanterelles (Pfifferlinge) and an unusual wheat flour (type 660), amongst other things. The fun began at home, when to think what to do with that. So, I started with @Chufi‘s butter braised beef recipe, using the short ribs. About 30 min before the end of the cooking I added a handful of dried death trumpets and the chanterelles, fried in clarified butter fat, resulting in a very rich and meltingly tender buttery mushroom beef stew … Served with some Schupfnudeln made from the strong wheat flour and a fork - nothing else needed to cut the beef 🤗 No complaints at all !

Sad indeed …

My suggestion would be to use a base recipe for horseradish crumble (plenty out there - e.g. here) and „enrich“ with commercial wasabi paste … would that work for you ?

Luckily, no cooking involved 😉

Bought a huuuge freshly smoked mackerel on impulse … Mixed grain toast, kewpie, shredded smoked mackerel and Maldon salt 🤗 Looks like - well - but ohh so good !

I will NOT apologize for wanting every single one of those breakfasts 🥰

Well ... to cite the first link 🙄: My conclusion? There is no definitive answer. A butcher’s “secret cut” may depend on the butcher. This Spanish anatomy chart confirms my suspicions by labeling three disparate parts of the pig secreto or presa de paleta (see the cheek, shoulder, and front loin).

Bit weak on the beer selection … 🙄

Sure … some people even say that Genghis Khan brought it from Inner Mongolia to the Mediterranean 😉

As was probably the toilet and the fire. This was more aimed towards the Genghis Khan theory.

Banh mi-esk dinner: baguette with sriracha mayo, lettuce, thinly pounded chicken steaks, scrambled egg, roasted onions, chili and pickled carrots. Fresh herbs plus some hoisin … No complaints, except the lousy picture 🥳

Staff note: This post and the responses to it have been split from the Dinner 2023 topic, as it deserves its own topic and space to develop. We typically credit Hildegard von Bingen to popularize lacto-fermented foods in Germany, that were first described in writing by Hippocrates.

Hehehe … seriously ? 😜 Fully with you. The link provided is the online catalogue of a minor supermarket chain. It’s a bit like handing out a supermarket inventory and ask: what can I cook with this …

I’d go for this … Garlic & chili would go extra, indeed !

Just checked the Turkish veggie market next to my office: plenty of okra … And for @KennethT: Crystal hot sauce is easily available from Amazon.de … and for spicy, heavily smoked ham I am sure Austria has a proper substitute 😉

Thanks, @weinoo and @Mjx for pointing me to this thread ... I am not sure if the OP poster wants to (1) make Cajun Andouille, (2) cook with it or in general wants to (3) prepare Cajun food: (3) I'll start with the last option: it is not a particular challenge to source the ingredients required to prepare Cajun food in Austria, especially if you don't limit yourself to one supermarket chain. The spice cabinet, most of the veggies (sure, okra is maybe not everywhere stocked, and for certain items you'll need to substituete, e.g. the local kale cultivar for collards), the dry ingredients (cornmeal, ...) - all available easily. (2) For Andouille you can either substitute the easily obtainable Debreziner or soft Spanish chorizo (look out for "pikant"), or for the sake of authenticity, you'll mail order from Germany, e.g. here ... (1) For making Andouille there are plenty of recipes out there, with in Austria easily accessible spices and pork meat. If the OP is up the the task, I am sure someone in eG has a favourite recipe.

Can you elaborate on that ..?!

Brought the little one to his grandparents for a week, so 700 km of driving. Wasn’t feeling like making dinner and considered getting a burger at a global franchise outlet. Reconsidered after checking their offers and made one myself instead .., Double patty, Gruyère, tomato, pickles and crispy bacon. Damn good & of course served on an IKEA plate. Enjoyed with the new season of Only murders in the building … Good choice ☺️

Seems tomatillos are close relatives: same family (physalis), but different species (tomatillo = physalis philadelphica, Cape gooseberry = physalis peruviana). Both feature the “husk” around the fruit body, but the former seems to be larger and less tart, in general …

Thanks … this is exactly in line with the linked article.