Duvel

Let me calculate while I go along … Today: making the confit

Here it is about 3.50 € plus a leisurely 1h drive. I find the beans a tiny bit mushy, but that might be their interpretation of „melt in your mouth“ … I haven’t tried la belle chaurienne; Casino is a storebrand from - well - Casino 😊

I usually buy the one I shared before, plus this one, which is not only „cooked with duck fat“, but contains actual duck confit: Another brand I used to buy is William Saurin, quite popular in France. They have three different Cassoulets, I believe. I switched to the Reynal Roquelaure brand, because their beans have a little bit more integrity. And - of course - all the French supermarkets (Carrefour, Cora, Super-U, …) have their storebrands, which might or might not be ok … I haven’t really tried because when I have the opportunity to shop in France every 2-3 months or so, I usually don’t go for the economic brands* 🙄 —- * I know that sounds snobby, and I apologize, but why not get the nice stuff when you already make the long trip …

“Sacred cows make the best hamburger”* —- * by unknown

Of course I should emphasize that homemade Cassoulet is a different league, blah, blah … but truth to be told this specific brand (which isn’t the cheapest) makes an excellent product and I am not ashamed to admit that I have three cans in my cupboard for a quick fix ☺️

Stew? It’s a can !

7 g (or the equivalent of half a cube fresh yeast), sufficient for 500 g flour.

Dune. The “classic” one … Dough is 500 g flour, 300 mL (warm) water, 15 g olive oil, 7 g salt, generous pinch of sugar, one package of instant dry yeast (Dr. Oetker) and half a pack of baking powder (7.5 g, Dr. Oetker). Combine, 3 x stretch and fold (in 10 min intervals), ball after last s&f and let rise for 15 min more - all done in a covered bowl swimming in a sink full of warm water.

Emergency pizza: 45 min dough (because that’s how long it takes to heat the pizza steel) … “Pepperoni” (actually Hungarian Kolbász) Crumb was acceptable … Mushroom, baked ham and Italian salsiccia (forgot that I am alone at the moment and ate only half of #1 🥲)

Careful - this is a popular tourist trap: they lure you in with a sign promising Foie & wine, but once you are in, all they serve is Champagne & Coquilles St Jacques gratinées … The French - unbelievable 😱

@Shelby: we definitely need a “fantastic” button for that ! Happy Anniversary to Ronnie and you 🤗

Traditional Japanese New Years eve fare: Kamo nanban soba - soba noodles in dashi, topped with grilled spring onion and duck breast …

Happy New Year 2023 - may it be a peaceful & healthy one for all 🙏 Even though I am currently a (work-related) stay-at-home bachelor, while Mrs. Duvel and the little one are enjoying the beach in Catalonia, there is no reason not to start the new year in a proper way …

A fork with five prongs … what do you take me for - Lorenzo de' Medici ?!* —- * exclamation used without permission from C. Montgomery Burns

Planning on running an illegal biogas power plant ..?!

Maybe an aging effect on the egg whites - same idea as using day old egg whites in Macarons ? Aging w/ air contact weakens the proteins and makes for a “fluffier” beaten egg white …

That looks interesting and I think it would definitely make an great addition to this thread. And - at the risknof quoting myself - 🤗 …

By any chance this one ..?

Definitely 🤗 We opted for an interactive meal and had Raclette … Lots of fun, very tasty - yet not very photogenic. And while others went for wine (same selection as yesterday) I chose a refreshing beer 😉 Happy Holidays everyone 🎅

Please elaborate … you cook the (frozen) tater tots in a (Belgium-style) waffle iron ? For how long ?

The pain d'épices comes from a recent trip to Belgium. I have made it once, so I know my limits 😉 Thanks for pointing me to Sabra - I haven’t had that one, so I‘ll be on the lookout. Grand Marnier is my „go to“, as it is one of the few liquors my parents stock …

Lucky, lucky you 🤗

Started my Christmas holidays with a visit to my parents, my sister and BIL joined as well … Duvels time to shine 🤗 Starters: Foie gras on pain d'épices … … and pigeon pâté (from Strasbourg) with black truffles and Sauternes jelly. Venison ragout with wild mushrooms, Knödel, red cabbages, sour cream and pears with lingonberry jam … A nice Balearic red to go with … And for dessert some orange mousse with Grand Marnier. Everyone was very full and very happy 🥳 !

Our houseguest requested “a simple German meal” for dinner … so here we go: Leberkäse … … on a bun with Hela curry ketchup and a cabbage salad. No complaints 🤗

Not quite. Tater tots have recently arrived here, but have not been met with much enthusiasm, as similar products (e.g. bite size Rösti) are already available. I like them, though … Kartoffelkroketten (potato croquettes) are in their simplest form just mashed potatoes, that are formed into logs or balls and fried. They are available pre-fried & frozen and can be easily prepared in a convection oven with pretty good results: crunchy outside and fluffy inside. More elaborate versions incorporate eggs and/or cream and drift in the direction of Pommes Duchesse. Occasionally, the croquettes get an extra breading, as in bechamel-based croquettes, but for me this doesn’t really add much (especially for oven-based preparations).