Duvel
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Posts posted by Duvel
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Maybe use a tangzhong to achieve the fluffyness without the egg taste ..?
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I hadn‘t heard of peposo before, but looking it up I am certain that beef cheeks will do great and you‘ll be please with the result. Mirroring @&roid’s advice I’d make certain they’ve rendered out most of their connective tissue as gelatin into the stew, then the richness of the entire dish (not the meat itself) will be balanced, as @AAQuesada mentioned.
Please give it a go and report back. I’ll be checking on offers for beef cheeks as well to try peposo. Thanks for pointing in that direction 🙏
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21 hours ago, rotuts said:
So ,St.P's Day ?
pleased to see you are warming up for it.
Pics please ?
Happy to oblige 🤗So, 14d home-cured corned beef (with curing salt, sugar, quatre epice, garlic and pepper), braised in wheat beer for 6h at 120 oC in the oven …
Plus the fixings - carrots with honey & thyme, potatoes with caraway and caramelized cabbage …
Guinness …
Some whiskey I got from my BIL (I had my doubts, but it was quite ok) …
Followed by a not-quite Irish dessert 🥳
No complaints 🤗
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My parents and my sister and BIL came for the weekend. As Sunday is St. Patrick’s day, we preponed pizza & movie night to Friday. Out of fear pizza alone wouldn’t cut it, I prepared some antipasti …
After that, everyone was full, yet they managed to finish half of the pies …
I upped the hydration this time to 66% … cornicione was airy.
And as for every good time, there has to be a good beer 🤗
No complaints 👍
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20 hours ago, Beebs said:
I've been making Japanese izakaya style salt cabbage lately and oh wow is this ever fast, easy and delicious. I used this recipe https://sudachirecipes.com/izakaya-salted-cabbage/ as a starting point, but I've needed to adjust the seasonings a bit. It calls for just the plain green cabbage, but I've had a lot of Taiwanese (flat) cabbage on hand recently, so been using that.
Oh boy, do I have fond memories of that stuff. Every Saturday after progress report we headed out with the PhD and master student of the group to the Izakaya close to Katsura campus. The first whiskey highball came with the otoshi (or “free” snack), that was always changing. But the second highball came (only for us, being regulars) always with yamitsuki kyabetsu. Thanks for reminding me 🙏-
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If only a true linguist could solve this conundrum 🤔
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While my method for ragù bolognese follows Marzella Hazan pretty closely, I take liberties with the ground meat very often. Germany is pork country and good quality pork is easier to come by than good quality beef. That being said I have never experienced any “hard bits” due to the nature of the protein.
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Sea urchin-flavored rice crackers … excellent 🤗
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4 hours ago, KennethT said:
I haven't come across any Indonesian dish that uses fish sauce (from anywhere) yet - certainly not in the regional cooking of a few areas that I've been studying. Maybe that's why they don't care about it?
AFAIK, gado gado dressing is often made with fish sauce (and occasionally with shrimp paste) … -
1 hour ago, rotuts said:
with a reasonable amount of EVOO ( one of TJ's )
went back too Simple. this is simply straciatella + tor's
delicious.
Simple is best - and your Straciatella looks pretty much perfect to me 🤗-
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Pizza & movie night:
Half salami & mushroom, half capers/olives/anchovies …
Hawaii: fresh pineapple & Kassler pork collar …
Cornicione shot …
Enjoyed while watching the first half of Avatar.
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16 hours ago, weinoo said:
ere, @Kerry Beal was mentioning the frying of parmesan rinds. I do know, and have made, frico. So I was taken by surprise with this amazing appetizer:
Where the parmesan is fried and ends up almost like a piece of chicharrón. To go along with the celeriac tartare, something I was not expecting at all
While I can vivdly imagine a Parmigiano chicharrón I am also intrigued by the celeriac tartare … could you elaborate 🙏 ? -
Rana is a pretty solid choice for fresh ravioli, and most supermarkets have them (here). Their radicchio variety is terrific 👍
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2 hours ago, gfweb said:
@Duvel Is there hot oil in one of those yin/yangs?
Nope - the other 2/3 of the family are a bit squeamish about spicy stuff. Half is a (Chinese) chicken/ham/mushroom based stock, the other is a (Japanese) dashi/kombu/yuzu peel stock …The hot oil is in one of the three sauce options 😎
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It’s not that unusual, that these two events coincide, so yesterday we had “Chinese New Year meets (German) Carnival) …
Hot pot (with a bit of Oden touch) …
Followed by Fastnachtsküchle - ultrathin and super crisp wafers made from a sweet dough and deepfried (in lard 🥳), before being dusted with caster sugar.
No complaints 🤗-
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1 hour ago, KennethT said:
I'm not exactly sure what they are or how they differ from the standard powder but I've even seen recipes that use both so I'm assuming that there is some kind of difference.
Most likely they are just chicken powder formulated that way to withstand higher humidity environments. Chicken powder containing a fair amount of salts will be mildly hygroscopic, so formulating them in granules will reduce the surface area and retard (undesired) clumping ...
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Labskaus - not as nicely plated as recently in Hamburg - but very good, nonetheless. Served in the traditional way with pickled herring, pickled cucumbers and red beets and a fried egg …
No complaints 🥳
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2 hours ago, rotuts said:
is that whole horseradish on the right upper ?
I‘d say so … although it doesn’t really fit to the dish. Or salsify, which doesn’t fit neither. Mystery of TV decorations 🙃-
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I know you all we be delighted that Chicken Maryland has even made it into the German National TV (ZDF). Of course they have the only authentic version, combining pretty much all features individually discussed here: breaded pan-fried chicken, mustard cream sauce, bacon, bananas (the former wrapped around the latter), …
https://www.zdf.de/gesellschaft/volle-kanne/chicken-maryland-100.htmlRejoice and replicate ✊
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It really has been a while since we had a pizza & movie night …
Tonight at least we had the pizza. I drove up north today to pick up my father, who will be staying with us for a week. He was looking forward to the pizza, but as today was the finals & the match for 3rd place of the European handball championships we had (much to the dismay of little one) „European handball finals & pizza night“.
I was so busy juggling witty comments on the game, appeasing a disappointed kid and dishing out a dough-based dinner I forgot to take pictures. Luckily with my father around I could get away with making three large pizzas and thus take a picture of the (plenty) leftovers 🤗
Ham, salami & mushroom - spinach & gorgonzola - spicy beef, bacon & mushroom.
No complaints 🥳
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Chicken with a mala sesame sauce, agedashi eggplant*, tofu with fermented crab, mapo eggplant* and edamame with smoked salt.
And I was able to Improve my score with the relevant demographic: while yesterday’s dishes found an approval of 3 out of 4, today we had 5 out of 5. Thus, no complaints 🤗
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* these were a test run how well eggplants can be air fried in different shapes. Both did well …
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Poached chicken with chili oil, cold potato slivers with Sichuan pepper, tomato & eggs and smacked cucumber …
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12 hours ago, Smithy said:
Please tell more about this!
It‘s a common (yet not traditional) side to cured meats, e.g. Kassler or Schäufele.You fry some onions, add bayleaves, juniper berries and maybe cloves, top up with 100-150 mL white wine. Add your Sauerkraut (800g, drained), salt (depending on your Sauerkrauts salinity) and simmer for about 10 min. Add sugar to get a sweet & sour balance, then add one pineapple, cubed and simmer for 20 min more. Adjust the sweetness and acidity to your liking.
For these burgers I chopped the Sauerkraut a bit up, and made rather small pineapple cubes, so I could apply the mixture as a kind of relish. For big chunks of cured meat you want to have a more rustic texture …
You can add bacon cubes or cured sausage links while frying the onions, then it becomes a meal in itself, if ypu serve it with some fried potatoes.
Finally, the whole thing works with mango, too …
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Dinner 2024
in Cooking
Posted
My in-laws have arrived for a two week stay over Easter (yeaaaah 🙄). After the 13h drive the wanted something German, but “light”. Well, I had already mixed up a batch of Leberkäse, so …
Light German dinner …
Featuring: Leberkäse with 20% beef content (leaner than pork alone, at least that’s how I sold it …)
A bottle of wine they purchased on the transit through France, because „my FIL always needs a glass of wine for lunch“. He also needs a nap after that, and I wonder how he took it as my MIL doesn’t drive …
And for the cook: Cherry Coke Zero (extra „light“ because diluted with a good splash of bourbon. Hey, my in-laws arrived recently !)
No complaints. It will come in the next two weeks, though 🤗