Duvel

Thanks 🤗 Etorki is a French sheep cheese from the Pyrenees, very rich & tasty …

Thanks 🙏 It‘s called a girolle, used typically to shave off thin circular shavings of certain hard cheeses. I use it only for Tête de Moine …

Picked up some cheeses during our weekend shopping - and baked some bread to go with it … “Regular“ “Walnut“ Picandou, Fourme d‘Ambert, Munster Hansi, goat cheese roll and Etorki. Some Choriço, Fuet and slices of Edam to go with it … Pickles … Oh, and some Tête de Moine 🤗 Together with what we call Zechwein or „heavy drinking wine“*. Cheap, local, easy drinking … No complaints ! —- * which is just an easy excuse to finish the bottle.

Upon reading some random eGullet thread: do I need that gadget, too ?!

I cook lamb regularly, though not to be used as „pulled lamb“. If sous vide is an option for you, 12h @ 74oC gives a nice roast-like texture. So, if you are aiming for a more gelatinous, „pulled“ result I‘d go 18h @ 74oC. Just as I do with SV pulled pork, I‘d unpack while hot, shred and simultaneously reduce the SV juices, recombine and let cool down for the juiciest & aromatic result.

True. And it is no wonder that intense large scale rearing of frogs produces exactly the same issues of contamination / diseases as with any other livestock (and we had our share) ...

Well ... how about this ? 😜

According to this scholarly arcticle, the species Southern China is snacking on is indeed the American bullfrog, that was originally introduced in 1959 via import from Cuba ...

That looks great - aubergines are simply salted, drained and fried ? Are those walnuts ?

Is an „Old Fashioned & Chicken soup“ exactly what I think it is ?

Ikea, too …

It depends on your desired outcome: If you really just want to stretch out the truffle aroma (and it is just that - stretching something out), making an infusion in oil might be your best chance. If you want to stretch out the time you can enjoy your truffle, you can freeze it and grate it from frozen in your dishes over a period of several months, before the aroma fades away. If you want to make the experience last and stretch out its memory, I suggest to make an omelette or scrambled eggs and grate your truffle over it - bold, and without remorse. And the memory of that will last much longer than options 1 & 2 …

Are you baking your potatoes ?

No, that type of drinking habit is reserved to Kölsch (in Cologne) and Altbier (in Düsseldorf).

Very popular in Japan since the late 1970's, called Pizzaman (ピザまん). Available at almost all convenience stores and kind of a steamed calzone. For me, nothing wrong with that ...

Well … Ladurée at La Madeleine* is 4.5h door-to-door from my place with public transportation - if that helps you to decide 😝 —- * plus I throw in a free guide as well !

Damn enablers …

It is getting cold - the perfect excuse to make Grünkohl (kale) with Bregenwurst (from my hometown in Lower Saxony) … Followed by a wee dram of Scapa Skirem* 🤗 —- * strictly for digestion purposes, of course

It was sufficient - the steaks hd just the slightest bit of chew to know that you deal with beef. Taste was good. Charolais breed from France.

Been busy with a loooot of things, but let me share with you what happens when you buy a 4 kg piece of rump (roast ?!) steak, split it along the axis and half both portions, SV it at 54 oC for 4h and serve it essentially every night (four consecutive, and counting) to the family, just seared with goat cheese-creamed spinach … Everyone is happy.

Reminds me of the utensils the Japanese use to haul frozen bluefin through Tsukiji fish market …

That‘s a „yes“ 🤗

Let me put it like this: a simple „yes“ to @liuzhou’s question means that I‘ll own that book in the not to distant future, while a „no“ would prompt my wife descend to my man cave in the celler, quickly count my regular Chinese cookbooks and subsequently delete my Amazon shopping cart … Would somebody please think of @Duvel 🙏

As most have iterated already, there won‘t be any „universal“ seasoning that fits well to all your choices, except maybe That being said - if I read your list with asparagus, red beets, fennel root & mushrooms, I wonder if you have thought your question through and really throw together these options randomly. If not and you have already some winning combinations (again: asparagus, red beets, fennel root & mushrooms for example is not), maybe you could specify* and ideas will flow in. Just look the combos above to match the flavor profiles of just one of your choices. More specific questions will yield more helpful answers for you** 🤗 —- * just as in your „super earthy veggies“ hint, which btw is a clarification (while of course „not from Saturn“ is not) ** though above ideas are already pretty good …

Even if you go to PM, would you still post the conclusion with respect to the original question (so that you enable others to make a compelling case to their wife to be allowed to buy the book …).