Duvel

Only cooking for myself tonight, so simple comfort food: Kare udon, topped with tonkatsu & 5 min egg … Plus some sake, just because 🤗

🤪 Not necessarily yours …

That’s Gray’s Papaya … it successfully sued which is now out of business 😝

Bit busy recently, so pretty much only “fire & forget” type of dishes. Critically acclaimed in the last days were … Stuffed aubergines … Braised neck of lamb (a cut that was wholeheartedly endorsed by my Turkish butcher and it didn’t disappoint - super moist after 6h braise) … Served with braised chickpeas and tzaziki …

Same same 🤗

I think investing into something easy to clean, and with sufficient power, would be the way to go. I own a Tefal Optigrill+ and it fulfills both requirements …

Strangely enough, I find the idea of pie day (March 14th) utterly funny …

Thanks, @Kim Shook and @rotuts. Am not sure whether three days instead of „a week“ amuses me sufficiently, though …

I still don’t get it …

Oh dear … did you just misappropriate a Scottish culture asset ?!? I‘ll be hiding behind the whiskey shelf 🤭

Legit 🤗

I‘d also love to visit Mexico, but I‘d surely love to visit your home to enjoy this spread, too 🤗

Got this really nice sliced Römerbraten (cured & smoked pork collar; similar to Italian coppa, but not aged). Thought that would - briefly fried - do very well on eggs Benedict … And it does ! For “mass preparation” I have successfully converted the poached eggs to 5 min eggs. Perfect yolk results without all the stress … Happy faces 🤗

Be careful - they have a special collaboration with Ben & Jerry’s, and their Strawberry Cheesecake is evil … just bought two more packs 😱

My parents have been with us for three days and will be leaving tomorrow morning, so tonight we had several rounds of Rummikub and … SV Kalbstafelspitz (veal) … Snacks & “Italian” string beans … Plus some whiskeys & Japanese snacks (and a long talk) for my father and me. A great evening 🤗

The lentils are boiled with carrot, celeriac and bay leaf. When they are tender, you’ll drain and reserve the liquid. In a second pot, you fry an onion in butter, then add flour and make a brown roux. Add the lentil liquid, some tomato paste, salt, vinegar and a dash of sugar. Boil for some minutes, add the lentil and adjust the taste.

A Swabian classic: Linsen mit Spätzle. Served as per tradition with Saitenwürstchen (a Wiener type) …

Thanks, @KennethT ! Much appreciated 🙏 However you choose to archive your recipe(s) will be greatly appreciated. I think it is exactly this: getting the tuning just about right (with the powder, the little “add all other ingredients” phrase that really makes the difference … As does taking the time to lay it out for us - well, actually, for all. Thank you !

Looks perfect … will it make it into the RecipeGullet (puuleeeeaaaase 🙏) ?

Nice ! I wasn’t aware that you can freeze and thaw fresh oysters … any special precautions ?

That really speaks to me … it the meat tender after the relatively short cook or has it some bite ? What kind of rub are you using ?

Is it the same for NY American German, like in Porsch* ..? —- * yes, a food-related term if you use yours to frequent the drive-in of your fast food joint of choice (or necessity) …

With that color, are you sure that’s venison ..?!

Irrelevant. It’s pronounced … Peeeeee -

In Germany, Amaretto is the most popular addition to all the hot drinks on the Christmas markets: hot mulled (spiced) wine, hot cocoa, hot apple juice with a cinnamon stick, hot cherry juice with lemon …