Duvel

This is a dried tomato / herb compound butter … No movie, just regular workday night (finished by a round of Rummikub).

Lamb cutlets with hummus, zaziki and a tomato/cucumber/olive salad …

Falafel (in a wrap) …

I am not sure which information you are looking for, but Calvo is one of the leading brands in Spain. When we drive down to my parents-in-law, I usually return with 10-15 packs of exactly the one you bought (the 3+1 „special“ offer is the rule, not an exception, though). Very good, also the oil, and at a decent price.

What is the remaining 30% ?

Came home late & hungry - luckily there were copious amounts of Cassoulet in the fridge. Maybe not as nicely plated as yesterday, but every bit as tasty …

They don't need to be. I think the English Wikipedia entry needs an overhaul ...

Everything that starts will eventually come to an end …

Not on a Sunday …

#54: Wei No Do Fu

Maybe Pici / Bigoli ?

Was it solid or did it have a „tunnel“ ?

May I be pedantic as well ? At what point was it implied that all sushi is raw fish ? @Tropicalsenior reported that with the introduction of sushi people were for the first time confronted with eating raw fish, because - well - some of it is and the chances of crossing a piece of raw fish in a sushi shop are rather high. Sashimi isn’t raw fish, either*. Raw fish is raw fish. If we are pedantic … —- *Sashimi can be made from raw fish, seared fish (tataki), boiled seafood (cephalopods), raw meat (any), seared meat (horse, beef), braised meat (boar, chicken), tofu products (yuba), vegetables (young bamboo), …

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 …