Duvel

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.

That was two years ago, when I took little one on his first bicycle tour up the “romantic Rhine”. This picture is taken after his first day, just 25 km of cycling - he was done. But then: buying the can in the campings snack shop, opening the can with a Swiss Army knife (that didn’t really had a proper can opener 🙄), heating it up over a propane cooker and finally eating the raviolis, sitting in front of the tent and watching the Rhine river flowing by, just a few meters from the tent - one of the tastiest meals he had 🤗 And truth to be told: I enjoyed it as much as him. Beer wasn’t necessary …

Today is Mothers Day here in Germany - so after some “romantic” minigolf (little one still has to work on his concept of Mothers Day treats) … The resident mother requested a seafood paella … Made some allioli - olive oil, garlic & salt. More liquid than mayonnaise, but damn tasty … Cook also got a little treat 🤗 No complaints 🥳

Without knowing exactly and based on the picture I’d say probably quite similar … If your product also requires a bit of extra spice and some molten cheese and tastes best when the consumer is slightly inebriated, it’s likely exactly the same 🤗

An article worth running through the Google translator: the iconic Maggi Dosenravioli turns 65 today ! Not haute cuisine, some argue not even cuisine at all, but it’ll do when needed … This ad from the 70’s reads “travel, rest and Ravioli” … … and me and the little one agree ! Happy Birthday, Dosenravioli !

Can’t forget da Bepzi …

Doesn’t matter what it is … if they serve Jever with it, it’ll be aaaaall fine 👍

Pretty much all of them are. In Japan 30 sec varieties are the norm. But “no cook” typically excludes cooking 🤗 …

I know you meant instant ramen noodles, but just in case kindly hide the next few days from plain sight, so that no ramen god can smite you with his wrath …

Not per se, @rotuts. But we have plenty of beef collar cuts, just boneless, so from the look of it that’s what I’d use instead …

I think tri-tip SV plus sear is hard to beat in the cost-time/convenience-result triangle 🥳

Then the blowtorch is your best friend with this …

Getting finally warm enough to sit on the terrace in the evening aaaaand … BBQ 🤗 Pork collar - of course … Plus lamb for Mrs. Duvel and a sausage for little one … The fixings & garlic-herb bread (to be grilled) … Healthy sides: tomato & mozzarella … Couscous with nuts, raisins & herbs Some foil-grilled goat feta … And a small club steak (remained untouched, for breakfast 😜 Summer, here we come !

Modernist mac & cheese …

Cloves, my friends, cloves. And a bay leaf …

Nah ... when it's fresh, raw and properly spiced, they'll eat it even it's just a regular German porker 😁

Today I got a comment you’ll never hear in a 100% German household: “I think we eat too much pork”. As a good husband and patriarch of a mere 50% German household I immediately reacted, went to the butcher and got some boneless chicken thighs*. So tonight: Gong Bao Ji Ding (宮保雞丁) … always a win. It’s the wuzz version with almost no chilies, which were added to my portion in the form of chili crisp. No complaints 🤗 —- * plus a beautiful piece of pork collar that was on offer. I’ll bury it under onions, peaches and cream and noone will notice tomorrow 😏

So, this nights Spargel dinner - “whole family” edition … Fresh from the field - excellent price at 12 €/kg … Cleaned & ready to blanch … Something more sweet today (happy wife, happy life) … Ready ! 1.3 kg of Spargel … Tirolean Speck, Lachsschinken with herb crust, Jamon Serrano, Kochschinken and hard boiled eggs … And my secret weapon to get the family into Spargel dinner - Schnitzel 😝 Happy family & very happy Duvel 🥳

Tradionally Spargel season ends on June 24th (in Germany), so you should be able to enjoy it - if you are close to Germany. If you are visiting the Algarve or so, it might be different 🤗

Laugh if you must, but recently my 9 yo had a sleepover and when the mom of the kid he was visiting asked, what he wanted for breakfast he said “Eggs Benedict, because that’s what we eat at home”*. The mom had to google EB and he got a toast with a fried egg, which he declared “also tasty” … —- *Disclaimer: once or twice a quarter, no more …