Duvel

Paneer comes to mind; if you have some Indian groceries around that would be my first place to visit.

I do need more information on this !

Thank you both - really no judgement involved ! I buy “one” IKEA hot dog everytime I am there, and I never regret it either 🤗

OK, I finally have to ask: as someone who has not been to Costco, what is the deal with their rotisserie chicken ? I always thought it’s the “1€ IKEA hot dog”: something that is “ok-ish”, but not really good, yet - due to it’s rock-bottom price - somewhat unavoidable when you shop there. But many people reference it. Is it something you are actually looking forward to, because [insert reason here] ? This is really curiosity, no judgement involved …

Not yet … it’s a small, one-man powered show with very limited opening times ☺️

One of the rare days I can do home office. I said it many times before: it definitely has the best canteen - always exactly what I want 🤗 Today three ingredient lunch: simple grilled beef patty, medium-rare, topped with a chunk of Saint Agur and served on a toasted brioche bun …

Karaage, tatsuta age, Korean fried chicken … all marinated & starch coated from quickly dredged to hours.

This is smoked, isn’t it ?

Pizza & movie night, convenience edition … One large baking tray pizza, topped half with sausage (chopped Bratwurstschnecke, to be precise) & basil, the other half with fresh spinach, garlic, caramelized onions and goat cheese cream … Enjoyed while watching Nimona, a quite amusing animated movie … Always a good end to a relaxing weekend 🤗

I blanch the basil in boiling water for 10 secs or so, dump in ice water and drain (in a salad spinner). Then simply puree with cold olive oil. Sometimes I filter the solids out (like today), resulting in a lighter colored, more delicate basil oil, or leave them in for a deep green, robust oil (for dipping bread, …).

Another relaxing BBQ family dinner … Pork collar, Grillfackeln, choriço, sausage spirals and cheese … Roasted oven veggies filling in for the usual potato or pasta salad … And some garden-fresh tomatoes with basil oil … No complaints 🤗

Yes, I think that would up the viscosity. I’ll add more pork skin next time. Flavor was pretty great, though …

Little one was sick for some days. Tonight, he requested Ramen for dinner, which for me is a sign he is on the mend. In a spur of the moment I decided to go the Tsukemen way, trying to emulate Rokurinshas Tsukemen … Making a broth out of katsuobushi, pork belly, kombu, sake, several alliums, ginger, smoked fish (trout), dried squid, soy … Filtered & pureed with some boiled alliums, smoked fish and konbu. Served with dried fish powder, toasted nori, kombu strips, an 5 min egg … Plus some candied pork belly, more dried fish powder, and yuzu peel. I don’t want to toot my own horn, but this was very good. Soup needs to be more viscous, and needed a bit more yuzu peel and a slight shift towards the porky flavors. Nevertheless, it was so satisfying. And little one enjoyed it. Mission accomplished 🤗

I am passing by this sign every day on my way back from work … They are not wrong.

A pajeon-esk solution to leftover spring onion, carrot and cabagge. Plus half a can of mackerel, some frozen squid and SV sirloin. Not half bad … And - as a cooks treat, doubling as dessert - toasted mixed rye with flash fried rabbit liver* Definitely no complaints 🤗 —- * from the rabbit I got for tomorrow’s stewed rabbit with mushrooms & meatballs …

He masterminded Methode Rotuts … he’s well beyond the need of doctors 🤗

@FeChef: how did your experiment go ?!

When I was living in Japan, there was a little* yakitori stall down the block. They had an omakase plate, five skewers of chefs choice. While two skewers varied, it always contained hatsu (chicken heart, seasoned with salt & pepper), reba (liver, seasoned with tare, what we would call yakitori sauce) and kawa (skin, seasoned only with salt, but later sprinkled with shichimi togarashi). That and a cold whiskey highball = heaven 🥳

Nice ! Chicken heart is one of my all time yakitori favourites 🤗

No, not photoshopped. Just very evenly roasted … I thought the same but the child must have patience to get them so evenly caramel brown perfect. The big “child”, yes 🤗. Little one (and his mother, for that matter) make the scorched, semi-soft ones and are equally happy with it.

I usually prefer the Löwensenf brand, and their sharp variety. But I am trying to get little one into mustard, so currently I am buying the milder and slightly less acidic Thomy medium sharp …

Thomy medium sharp mustard …

Lovely weather continues, and little one asked for another round of BBQ: Salads of the day: classic Nudelsalat and tomato/cucumber/grilled Halloumi … Grillfackeln and SV sirloin (2h @ 54oC) … Bratwürstchen 🥳 And I made a freshly baked bread (75% wheat, 20% rye and 5% cornmeal) … And a little DIY dessert … No complaints 🤗

A pleasant evening at 28 oC always calls for BBQ … Sides: tomato/mozzarella/basil, potato salad and guacamole (because I had an avocado on the brink of overripeness). Usual condiments … Some grilled breads (for the guac), Grillfackeln (thin marinated pork belly strips wrapped around a stick) and pork collar steaks … Second round: Bratwurst, one more pork collar steak and a grilled cheese. Happy faces 🤗

Amen 🤗