Duvel

The family has assembled at our place - time for the first Easter dinner, as per the plan … Fish dinner plus the fixings … Excellent Matjes with Hausfrauen sauce … With new potatoes … Red beet / nashi tartare … And the best grey shrimp I‘ve ever purchased … Plus a freshly baked rye bread … Some salmon … Matjes / Hausfrauen sauce / new potatoes Rye bread / kewpie / grey shrimp No complaints 🤗

Beautiful 🤗

Wow … and that’s for six ?! Very impressive 🤗

I'll have my parents over as well as my sister and BIL. Right now, the plan is as follows: Everyday big breakfast ☺️ Then for dinner: Friday: Matjes, grey shrimp and some vinegared fish, with new potatoes, dips, beetroot/pear salad, freshly made rye bread ... Saturday: Leberkäse or sausages (BBQ), potato salad, other salads - I hope the weather supports ... Sunday: Roasted lamb shoulder, grilled mediterranean veggies, chickpeas, cous cous salad with dried apricots, olives, mixed dips, freshly made flatbread ... Monday: First asparagus of the season, new potatoes, variety of hams and cold cuts, Hollandaise ... Rest of the week: leftovers !

Damn … just saw the sign today that the local Spargel season starts here again. That dish sounds like the perfect application 🤗

We don’t really have “grades” as in the US. Supermarkets differentiate by breed and origin, but not by a grading system. The particular piece, however, was purchased in Strasbourg, France, and is Charolais breed . It was quite good …

45 min by car … I’ll pick you up 🤗

You know, a stopover in Germany en route to Southeast Asia might actually help you with the jet lag …

1.2 kg of Côte de boeuf, salted overnight, conventionally fried in beef tallow and finished in the oven to a medium-rare … Plus green bean with tomato, garlic, onion and thyme … And pommes duchesse (commercial) … No complaints (and actually a happy wife, as I reduced the content of our freezer significantly).

Yes, I have both shaver and “fish brick” 🤗

Mine contained fifty shades of brown - Katsuobushi 😝

“Kind of temaki sushi” dinner … I was planning to make onigiri, but decided last minute to let the family do the work. Smoked salmon, tuna with kewpie, fish roe with wakame, some toppings … With some “excitement” for the little one thrown in … All in all - quite tasty and close to zero effort. A winning combination 🤗

Midweek dinner: Sausages, carrots & peas and mashed potatoes …

Thanks. There are a few details I feel challenged to reconcile with my understanding of Korean cuisine. But, as the cited article starts with an analogy to Italian-American Sunday gravy, I think this might be a nod to Korean-American cuisine. Plus cilantro 😜

Cannot ever go wrong with mackerel …

These were baby squid with maybe 8-10 cm length, and their tentacles still attached, so whoever prepped and cleaned them before selling slit them open on one side and removed the entrails. So, they were „stitched up“ by necessity …

I imagined the addition of pale ale prescribing something else than a lager … IPA is used in quite some braised dishes of (mostly fatty meats), where the fruitiness and astringent properties are balanced with the primary ingredient.

I think squid is quite forgiving when it comes to freezing ...

I'd say about 45 min at low heat ...

I was told to use up some of our frozen goodies to free some space in the freezer (which then gets filled up with new frozen goodies). So … Squid tentacles, fried with garlic, onions, tomatoes, red wine and parsley … Squid bodies, filled with blood sausage, breadcrumbs, raisins and pine nuts … Braised for an hour or so, then reheated today for lunch. Little one had seconds 🤗

I‘d blame the pale ale … did you use an IPA, by any chance ?

Here it’s the seasonal item before the asparagus / strawberry season starting up in two weeks … I can get fresh ramps everywhere (including in the forest, fresh with fox tapeworm larvae). But also all related products. I do enjoy this one … (Halbwertszeit is about 1 day in my household)

My butcher had this lovely piece of entrecôte yesterday. Got a 700g slice, salted overnight and cooked tonight for 3h@53oC. Seared in screaming hot beef tallow & sliced … Served with a simple tomato salad … And garlic & rosemary fingerling potatoes. Plus a mushroom compound butter. Simple & satisfying 🤗 Served with a rather popular cuvée from the Palatinate. No complaints 🥳

It really got me thinking … Probably the only food I have not eaten (yet) is what I don’t know yet. If I encounter something new, I feel compelled to try it. Of course I haven’t had every sandwich in every fast food chain, but in terms of available proteins (to me) or fruits or vegetables, I got my fill. I could argue I haven’t had for example Ethiopean food in Ethiopea, but that’s more for lack of travel than for an aversion to try. So all in all … got it covered 🤗

Took part of my team out for business lunch after a workshop to our company restaurant. Friday = fish day … Beetroot-cured salmon on a sweet beetroot compote with a potato gratin cube (covered in leek ash) … Pikeperch (a very popular fish here), served with cauliflower and parsley root on a fregula-choriço bed … Carrot coconut cake … All quite good 🤗