Duvel

It’s in “Compendium of Chinese Hospital Cooking, Vol. 9”, page 844f.

I think if it heats up to and is able to hold 225-250 oC, has some heat coming from the top in addition to the bottom and a suitable surface (e.g. by putting a pizza stone in), you should be fine. Make a medium hydration doug and give it a try. After that it's tweaking time to your desired outcome.

Thanks, will certainly do. So good to see you back, @heidih 🤗

You are right: venison is quite lean. It has, however, sufficient connective tissue (shoulder/legs) to make it suitable for stewing. 90 min (to max. 2 h) does the trick; it produces a nicely soft result.

Is this a theoretical question, or do you really own an oven of that build to shell out some 13 kg of potatoes per hour ?

Back to the German food portfolio, or - to quote Jimmy Carr - “Venison’s dear - isn’t it ?” … Leg of venison stew with wild mushrooms, Spätzle, duchess potatoes (commercial product), red cabbage and pears with lingonberry jam. Very good (if I might say so) and of course “no complaints” 🥳

I had a lot of uni. In Japan. Was not thrilled at all. Then, on our last visit to Tokyo I invited my then girlfriend (now wife) to a very special dinner. One if the dishes was uni, freshly flewn in and opened in front of us, still filled withnsea water and half digested kelp. The flavor was so unbelievably good - I have never ever had uni again like that. So - yes, uni can be divine, but … in real life in mist probably won’t 🤗

Something odd happened today: after requesting more German food a few days ago, my in-laws hinted at the possibility that their need for meat products has been satisfied. At least that’s what I could get with my limited Catalan … So, tonight we had some vegetarian fare, Indian too be precise. Palak paneer … Pumpkin tikka (with some chickpeas thrown in to up the protein content) … Some sort of of leavened wheat-besan flatbread, brushed with salted garlic butter after griddling … No complaints ! Yeah 🤗

Easy lunch: pickled Harzer, Rohesser (the fresh version of Landjäger) and Wurstsalat - all served with Brezel.

True. But I think it counts as one of your five vegetables per day …

German food for the in-laws, rustic edition: Leberkäse, topped with a fried egg, potatoes fried in goose fat and a minimalistic vegetable side. No complaints !

Nothing wrong with spam musubi either …

Yes, still.

Freely. They are usually hatched and then bred outdoors in order to be ready for St. Martinstag (November 11th) ....

Autumn at the Bergstrasse … Combining the necessary with the useful: a practice run for second Christmas day lunch while my in-laws are staying here. Goose legs, cooked SV 18 h@70 oC, then crisped at 250 oC in the oven. Sauce made from the bag juices and Gänseklein (intestines, necks and other bits and pieces from the goose, available in 750g packs here locally). Red cabbage, with apples & raisins. Potato Knödel. Enjoyed with a Triple Hop (while the others had a Rioja or a glass of water, respectively). And for digestif: Kümmel (caraway schnapps) … No complaints.

Köttbullar with mushroom sauce, duchess potatoes (commercial product) and peas & carrots. Lingonberry jam not pictured …

I was not aware this picture would spawn it’s own topic. So … This is a picture taken in my parents cellar*. Those jars are meant for: 1) marmalade 2) cherries 3) apple sauce 4) various other fruit compotes / preserves and - in case that got lost - they are used in full. —- *my cellar looks like this (presentable part, only …):

My mom - but to her defense, she fills them all up …

I think you are referring to the ingredients, and I fully trust that statement. You can also buy these types of sausages here everywhere, but simply not those pictured - from a private butcher, that my father knows for 35+ years and a pig with a name from a friend. Just not done anymore like that …

As I might have mentioned my in-laws are currently visiting, and after some more Asian dinners requested something German for dinner. And what could be more German than Abendbrot („evening bread“ aka what normally Germans would eat for dinner, if they are not married to a Catalan girl). Luckily, two weeks ago my parents received a nice selection of sausages from a private butcher, that just required a bit more time to firm up and ripen … Soooo … tonight simple bread & stuff to put on it. Pickles & omelette … Salmon & fresh cheese … Tête de Moine … The „commercial“ part … And stuff you can‘t really buy 🤗. From the left: Blutwurst (blood & intestines), Schwartenwurst (skin & belly) Weisswurst (the Lower Saxony variety, finely ground backfat & lean meat) and Kopfwurst (everything from the pig‘s head, heavy on caraway - my favorite). Weisswurst & Kopfwurst - just soooo good 😋 Enjoyed with a beer and everyone was happy !

Ohh, I just read that … and I beg to differ: I would choose to eat lobster every Friday night, however I am not able to pay for it (that frequently) 🙄

Instructions are 450 mL of water, boil the noodles for 2.5 min, then add the soup concentrate and the spicy mix. I added eggs & chashu, plus some greens. It’s a good portion for a healthy German male …

And just for closure of the topic: family came home tonight from their trip to Tübingen and got (smaller bowls of) Ramen, with eggs & (refried) chashu from yesterday, but homemade broth. No complaints …

Just checked - a pack of 5 goes for around 2000 JPY (or 13.50 US$) …

😱 I thought you were joking, but it really costs more than 10 US$ per pack - just wow …