Duvel

It has a very interesting texture - a little firm to the bite, but with a „creamy“ finish. Taste is mild with a lot of umami. No iron-y taste. Was served with sesame oil and grated ginger, to which I added a bit of salt.

14h flights are just not for yours truly anymore. But, after checking in on the hotel I found this place in a sidestreet … Menu … Otoshi (the food you get for paying the obligatory 1.3 € cover charge) … Raw chicken liver … super creamy Chicken heart and skin Dried & grilled skate wings … Pork tongue and belly. By now I had realized I always ordered two … Corrected. King oyster mushroom and tomato, both wrapped in bacon. Aand some highballs ! And on the way home, passing a supermarket, getting some sushi for 7 € - just great. Someone will sleep well tonight 🤗

Just finished the second episode: she had it coming. Really. I like that Logan guy. The tsukemen looked out of this world. I envy @blue_dolphin to be able to get stuff similar to this. Here, if you find people that have heard of ramen, you‘ll consider yourself lucky. The lady from a city I will not mention out of respect to @weinoo is annoying me. Fake.

It’s been a while since I went on a business trip. Relocation to Germany some 3.5 years ago plus COVID put a screeching halt to my biweekly trips around Asia that I „enjoyed“ in my last (actually, second to last) position. But … JAL lounge in Frankfurt. Definitely better than the Cathay one. They‘ve a cook ! I had the curry (seems it‘s a must) and yes, it was good. And the pork & eggplant (with a tiiiny Highball, despite my „no alcohol on long distance trips*) … —- * but hey, isn’t Australia even further ?!

Pizza & movie night: “Mary Poppins returns” in Spanish, plus … Salami (not really as browned as on the picture) Tuna & red onions

I will. 7 more episodes to come 😝

I watched the first episode yesterday (after having my „BBQ“ ), and found it entertaining. It focused on introducing the characters and I agree: they are all quite likeable. Of course I picked my favorites, and look forward to see how they‘ll do. I was a bit surprised how the older lady presented her German heritage, especially since the place she cited in the backwaters of the Palatinate forest is not far from here and I wonder where those traditions come from. I do like the „cheffy“ guy, and also enjoy watching these „BBQ is in my DNA“ type of guys. I dislike the girl from NY, she pushes some buttons for me, but I guess that’s per design of the producers. All in all entertaining, and I am looking forward to the „forced“ challenges …

This is actually a commercial product you can buy at any butcher. No skin and always marinated or treated with a dry rub. I prefer the dry rub version, as it gets more crispy. As the belly has plenty of fat, the resulting product is usually quite crunchy on the outside and soft and juicy on the “stick-side” …

Warm weather has finally arrived in Weinheim - my in-laws, too 🙄 So, I am making the best out of both phenomena and prepared a BBQ: Halloumi, sausages, pork collar (of course), Grillfackeln (thinly sliced marinated pork belly, wrapped around wooden sticks) and bread varieties … Plus the usual potato salad and a Greek salad, and some pumpkin hummus from Aldi (quite tasty) … In-laws were silenced with a Gewürztraminer Spätlese. Sweet white wine always gets them. Especially after a 14h drive 🤗 Thus: no complaints !

The „last telcon until 20.30h“ dinner (basically the time when little one has to go to bed): Demae Curry Ramen, plunged into a serving bowl filled with baby spinach and augmented with 5 min egg, shrimps, roasted onions and nori. Eaten at 20.37h 🤗

Woodruff or Waldmeister has a very distinct taste. It’s quite strong and even small amounts can be easily identified in any food preparation. Pure woodruff taste sweet & grassy, with spicy and bitter notes.

Spending the weekend at my parents place in the north and heading out for one of the more „classic“ places in town called Szültenbürger … Outside … Inside … Pork medallions with sauce Hollandaise … Cordon Bleu stuffed with Feta, olives and peppers … Ribs … Schnitzel with bacon and egg … And a Kölsch 🤗 On the way back to the car we enjoyed some icecream. Mine was woodruff - excellent …

I got this one twice from Seoul Airport duty free … it‘s mild, and very tasty. Basically gochujang with beef drippings 🤗 https://www.ebay.ca/itm/233344925795

How do you propose to lead a meaningful discussion on the dangers of CRISPR gene editing, when you have absolutely no idea about the concept or the underlying scientific foundation. See - we are all different. I am a scientist, and I don’t watch TV. That doesn’t mean I am right and you are wrong, but is means it will be very difficult to find a common ground to discuss the topic. If you are interested in the topic, read the Wikipedia entry, which is pretty decent. There is a Simple English version, too, that avoids having a preknowledge of quite a few concepts, but doesn’t really convey the magnitude or the impact this technology has. Once you have gotten the general concept and also realized the scope how far this technology is already employed in thousands of labs on a daily basis we can start to discuss pros and cons, and adress your concerns. Because what you are asking for here … … is simply called knowledge.

I should open a online export shop … here it is ~3€ per 80g.

Is her mind set on gochujang - so she want the spice/heat ? If she is after the fermented part, with just a bit of spice, maybe ssamjang is a good start. It contains gochujang, but is usually quite mild, as dienhang, sesame oil, suhar etc is mixed iny It has, however, this distinct Korean fermented food tang. Despite initial fears, my (heat-intolerant) fanily has embraced ssamjang, while gochujang is still only for me …

That is a very interesting idea. I like it … The first two commercial applications on the market were in Japan: the first was to increase the size of certain fish species by selectively crippling the endogenic production of myostatine (which inhibits muscle growth) or inhibiting the production of leptins (which signals satiety in the presence of food). Both modifications led to fishes being able to outgrow their normal species boundaries. The second one was a bit more controversial: a species of tomatoes was introduced to the market with up to five times the natural amount of gamma butyric acid (GABA), a potential relaxation-inducing substance. Nevertheless, both products seem to have caught on, albeit in a market tradionally open to innovative products.

See … that I get 🤗

I like this product … no salt, except what’s in the veggies/meat it is made of. No MSG either, so you need to add both later 😝

It is a lot … given that sodium is just ~40% of the salt „weight“ that’s about 60g salt/100g stock powder. It’s seasoned salt 🤗

As English is not my native language and on occasion I fail to recognize satire, I need to ask: is this a serious post ?!

It might sound a bit harsh, but the line of argumentation here is (unfortunately) far too common: 1) I do not understand the underlying concept. 2) I have a diffuse fear of something associated in the public "wordcloud" associated with the keyword ("CRISPR"). 3) I do not trust science/cooperations/authorities. 4) I therefore refuse the concept in its manifestations. 5) Despite 1) I propagate my views. While I definitely can't change 1-4 on a larger scale, I will always try to counteract 5 ...

The best use of Soylent Green I have seen so far ...

Yeah … that’s not how it works 🙄

Said mother prefers the rice a bit on the soupy side (no soccarat here, my friend, much to my dismay) … I use 250 g of rice (Bomba) and about 750-800 mL of stock.