Duvel

Just perfect ! I know what’s definitely on my menu for this long weekend 🤗

A bit of (utterly needed) comfort food: pop (octopus), calamares a la romana (fried squid rings) and navalles (razor clams) with garlic & parsley. Plus some sides … And a nice & reasonable blanc de noir from the company …

I stand corrected 😱 Probably I frequent @blue_dolphin’s posts in the breakfast thread too often that I automatically assume everything has at least one egg in it …

I would be astonished to learn that @Smithy couldn’t identify an egg … and the slice of bacon below said egg does look like a dehydrated slice of persimmon (on an older Dell laptop screen at least).

Fully agree and despite the fancy name that is probably what it is: McD Hong Kong ran one or two “campaigns” with a lye-treated brioche type bun per year. Think “Spotted Pig” burger …

I know. I'm European. I will argue though that is isn't cheese Same stuff as you’ll find in Europe under the same name.

Below that …

It is quite popular in Taiwan, so maybe south-eastern Chinese 😉 ...

Thanks 😌 Would you say this article is still apt in the US after 34 years ?

I have never really understood the “upside” of veal, that elevates it over - let’s say pork. It is a rather neutral tasting protein, pretty much like the lean pork is nowadays. It has a lot of collagen, which makes long cooked cuts juicy and tender. But then there is the significantly cheaper suckling pig, which amplifies that trait. Don’t get me wrong: I do like veal, especially in its medium-rare state, like a SV veal Tafelspitz. But I only buy it on offer, when the premium it usually fetches is gone …

But does this imply that there is a real bias towards eating veal, or is it simply lack of customer demand ?

Staff note: This post and the repsonses to it were split from the Dinner 2023 topic, to maintain focus. When did that happen ?

For the “homogeneous” part you’ll need to treat the meat mixture like a dough. Kneading it for a prolonged time (10 min+) while keeping it cold (below 12 oC) will emulgate the fat and create that homogeneous & “springy” mouthfeel. You’ll see that the color of the mixture will turn from reddish to a more mellow pink - that’s what you are looking for.

You could try this recipe from the RecipeGullet, which I find quite tasty* … —- *though I might be biased 😜

Seems German flour is different 😜

It sure is green 💚

And a bit of dolled up leftovers: Cold SV tri-tip, sliced thinly and dressed with anchovynaise, capers, parmesan shavings and parsley. According to my wife this dish is perfectly camouflaging on our tablecloth …

There is no way one can make this look good, but it sure is tasty: Pork neck, braised with onions, cream and peaches, served with Schupfnudeln, broccoli and hazelnuts.

That’s correct. These are vines and will produce leaves in 6 weeks and some more shadow, and later in the year grapes.

Spring has finally sprung, and I took an outing with some long-time friends from my research time … Heading out to the Palatinate and hiking through the (still austere looking) vineyards, we finally arrived at a Hütte (lit. “hut”). An inexpensive place for local wines and local food, we were happy enough to get two tables, as the sun was coming out and the place filled with day trip seekers like us … The terrace … My first Riesling-Schorle of the year. An unsuspecting guest would assume 50% wine and 50% sparkling water, but in the Palatinate the mixture is usually 85% to 15%. Smallest serving is 0.5L. Food was basic and nice. Schnitzel with forest mushrooms … This one was new to me: Bratkartoffeln, fried with blood sausage, liver sausage and brawn. It was hearty and delicious (and veeeery filling). Weisser Käse (lit. “white cheese”): quark, mixed with buttermilk and some sparkling water, which makes it very smooth. Served with herbs and boiled potatoes … Flammkuchen (probably the most popular item with the younger folk). Wurstsalat, my choice 🤗 Kids had a blast with UNO (while munching Flammkuchen, except little one in the middle, who prefers Wurstsalat).

Absolutely. I have been to places in Shanghai after joint venture negotiations where probably I wouldn’t be prosperous enough to dine alone, where members of the Chinese delegation (discretely) got supplied with the (numerous) leftovers and left with a fancy hotel bag full of nicely wrapped dishes. I was offered once, but you can’t really travel back to Hong Kong with a luggage filled with plastic containers from a 8 dish banquet plus all the miscellaneous around it. As it is (or technically used to be*) a sign of respect to offer far more food than the guests can consume, I think it makes a lot of sense. During my trips to Xinjiang, where meat dishes rule, the leftovers from our meals (think legs of lamb, piles of braised beef, veggies to boot, flatbreads and polo) were offered to the diners, but at their request given to the drivers and maybe secretaries that were dining in a separate room. My counterpart explained to me that the driver job is hugely popular, because the meat alone would be enough for their families for a week or so. I know for sure that the restaurant also gave (new) bottles of drinks with the meals to them, which I liked. — * as per official guidance by the party, especially for state companies.

Bürgermeisterstück (tri-tip), cooked SV 7h@54oC, then seared in beef tallow and served with Schupfnudeln with tomato, garlic, goat cheese, herbs and olives, plus some mushroom compound butter …

Just lovely, @Kim Shook 💕

Everytime I see this I think Döner skewer: stack, roast, shave off, roast more, shave off more … Would that be doable ?

YEEEES !!!