Duvel

In my case as well.

I also do 6.5 min ones for ramen, but I have gone to 5.5 min eggs for some applications. Even in those the whites are fully set.

As every Sunday: pizza & movie night ! Tonight featuring a thin crust dough and the usual salami and mushroom combo, that I didn’t manage to get a picture of - a long afternoon walk and one more eater (my father is currently visiting) made the first pie disappear while I was preparing the next one in the kitchen 🙄 … Gorgonzola & spinach Anchovies, olives and capers Enjoyed with “Die Schule der magischen Tiere” (The school of magical animals) …

But maybe close to a Parsi restaurant 🤗 …

The food or the book ?!

@Bernie: If you graduate to cask strength or general higher proof expressions you will find that not only water is necessary*, but actually beneficial to experience the full range of flavors the whiskey has to offer, as it tames of the alcoholic nose and the volatiles. Similarly, if you are are into peated whiskeys you’ll find that water modulates the smokiness (buy a bottle of Laphroaig and try it out). And lastly, adding ice gives you a chance to sample expressions at higher proof than you would find enjoyful at room temperature. At the end - and not only with whiskey - it is all a matter of personal taste (and experience). —- *except for @JoNorvelleWalker🤗

Nope. You do, however, in the German equivalent called Saumagen, if you choose to …

They had a couple of brands, but the friendly guy I chatted up was positive this was the most popular one …

Today Burns night … Starting with a little (cost efficient) dram while prepping … Starters: Cullen skink with a crouton with smoked trout / miso compound butter … For the main you would expect me to make haggis myself, but … Borrowing the presentation from an Edinburgh pub … Scottish beer to go with it. And of course trying to cover most of the regions … Sweet and smokey from the isles … An excellent cask strength option from the Speyside … And the Lowlands … Finally, a treat for my father who is currently staying with us (as he doesn’t like anything above 80 proof ..) No complaints 🥳

Don't cut it short. I've made it several times and it is well worth making. @Duvel yes please. I Googled the recipes and they are all in German. My German is pretty rusty. Those potatoes look wonderful You peel and cube (maybe 1/2 inch) some potatoes, preferably the “mainly waxy type”. Boil in quite salty water - this is the only salt you add. When almost done, take out, drain and let cool down (at least 30 min). The residual heat will cook it to the point. Heat some animal fat (duck, goose, chicken - all good. I used beef today). Fry the cubes at medium heat to get a light crust. Move to one side in the pan, sprinkle a tablespoon of chopped fresh rosemary on top. In the “empty” side of the pan add one teaspoon of animal fat, add one some finely chopped garlic (amount depending on the vampire threat level of your area) and fry a bit. Flip the potatoes and the rosemary on top of the garlic, mix well and fry for a minute longer. Potatoes should have a light and flavorful crust and should be creamy inside.

Fish chowder was scheduled for tomorrow night as a starter, but I found some mussels I couldn’t resist to buy and so fish chowder was upgraded to seafood chowder (with extra shrimps and some smoked fish) and became a full dinner today …

Leberkäse with Rosmarinkartoffeln …

Subtitled (Netflix Germany).

We have a few of those, but not with “ready made meals”. Instead, here they are operated by farmers & butchers and you can get milk products, eggs, marinated meat, cold cuts … you get the idea. I think full meals from a “dispenser” would be tough to market here.

See … for me it is exactly the opposite: I do have a lot of experience with pork collar, and while braising a cut with several unaligned muscles plus connective tissue is surely a way to get everything tender, grilling it is where it shines (IMHO). And maybe I read different stuff, as most of my sources suggest grilling 🤗 Aaand … I know it was a stretch to make the remark more tongue-in-cheek, but I was hoping the reference wouldn’t be to obscure to get …

Gyros !

Boulderdash … pork collar is of course best sliced up, marinated and grilled over live coals: Nackensteaks !

They definitely look great 👍

Just checked their menu - that’s my kind of place 🤗

“Leftover Friday”, so the content of the veggie shelf of the fridge was put to good use … Shepherd’s pie !

Not a dish, but an ingredient … 猴頭菇

Yeap, wafu …

(Skewerless) chicken sate, marinated with fresh turmeric, served with (commercial) peanut sauce and a mixed salad with wafu dressing … I know: odd combination, but tasty 🤗

I disagree. In the preparation, the chouriço is used with the sausages, while the meat “chouriço” (with parentheses in the procedure) is added with the other meats … it could be cured and/or smoked meat …

A winter classic: Erbseneintopf mit Würstchen (pea stew with sausage) …