Duvel

Maybe this will help …

Beautiful, @weinoo 👍 And 100% legit 🥳

I have never tried to freeze it, but “leftovers”* (like an extra pizza) do reheated well in an medium hot oven or airfryer. —- * made on purpose: I also have quite some slices for the next days as snacks.

If I come back from my morning walk with that bounty, my neighbors would egg my house …

And yet that combination is the first reference in the OED entry …

Easy dinner, enjoyed with a glass of Tempranillo: Steak frites with Roquefort sauce and raspberry chipotle dip. Doesn’t look medium rare, but it was … I love my airfryer - and as goofy as the crinkle cut fries look, they give the best results in the air fryer, hands down.

Absolutely … “Literally meaning ‘drink tea’ in Cantonese, yum cha is as common a meal in Hong Kong as coffee and toast in Western culture, …”

Hmmm indeed ... I do not share your view. She references her dishes to the regions correctly. I found only one, and that might well be a editorial error: "Guanxi" - but featured three times in your post. Which other numbers of well-known places are you referring to ? And this is correct. A specific statement, not an excluding one. That it does refer to other areas as well does not invalidate the statement. And even if Gansu grows cabbage does not invalide it either. If one reads the title of the article "How Chinese food in Australia has evolved with new waves of migration" one realizes this is a Australia-directed topic. Again, a specific statement, not an excluding one. Yes, things like this happen anywhere in the world and even I can buy now a instant Luosifen package in my backwater German town, but does that matter to the article ? It doesn't, so why should one hold it against the author or her article ? Anecdotal evidence, covered in the sentence "Lu Gan said when she and her family migrated to Melbourne in 2008 for better education and lifestyle, there was "barely any authentic Chinese food"." ... note it doesn't say "none". Kindly decribe the factual errors that you are referring to. Concerning the usage of "yum cha" kindly note that it is in line with the often cited OED and does refer in English in a Chinese context to the meal and not the Cantonese tranlation of "drinking tea" alone. So, all in all - I do not agree to your negative (condescending might be a strong, yet apt description) review on the article, especially as the points cited above are factual not correct from your side. And @haresfur - please continue to post 🤗

If you are referring to the US skirt steak, it goes by Kronfleisch in the German speaking areas …

That is … interesting. Where does that combo originate ?

Greek-ish dinner … Some meze (plus a glass of non-pictured ouzo) … Pork souvlaki (off the skewer) with tzaziki and broad been hummus … Satisfactory 🤗

Haddock, fried in beer batter, on a brioche bun with home made tartare sauce and some air frier fries. Curry sauce. A Guinness for good measure. And only a crappy picture because I was hungry 🙃

Well ... some chickens lost their lives.

The lupin of the sea ...

Chicken nuggets ?

Normally, on Sundays we have pizza & movie night. This Sunday, however, I binge-watched a couple of episodes of Shinya Shokudō while enjoying some dried squid & smoked scallops and a Suntory highball … This in turn led to some Izakaya-themed dinner (while my pizza dough went into cold storage) … Found this excellent sake in the cellar … Enjoyed with mixed pickles … Karaage … Rolled omelette with mentaiko (spicy cod roe) and gyoza (commercial product, Ajinomoto) … Yummy - and again no room for dessert 🤗

With the other two gone over the weekend it’s dinner for one … Aperitif: Raki, olives, goat cheese … Braised neck of lamb with all the fixings … Shredded 8h neck of lamb with garlic, onions, cumin and smoked peppers … Braised beans (added to the lamb casserole for the last 3h), grilled peppers, aubergines with tomato, cinnamon and pine nuts. Veggies & condiments. Fresh cheese gözleme from my favorite bakery in Mannheim … All served with griddled arabic bread … Yummy ! And got some leftovers for tomorrow 🤗

It‘s a slimming ice cream project …

Thank you - please keep it coming 🙏

Heresy. Please consider that your suggestion might hurt literally more than a billion peoples* feelings, whose bombilla become useless overnight … —- * or their only true mouthpieces …

They are not: they are essntially tiny filtration devices designed to separate solids from a low viscosity liquid (yerba mate / tea laves, and in its non-sanctioned rogue usage for bubble tea / tapioca pearls). If you like to drink a smooth, high viscosity liquid you'll be looking for a large diameter straw that doesn't add addtional pressure loss to your slurping process by an additional filter.

I think it might be tricky to fabricate a bombilla without using metals (c.f. here), but I wouldn’t exclude it. Maybe @BonVivant has some insights from his visits to Latin America.

Nope. Because the utensil in question is a traditional straw used to prepare Yerba Mate.

In Germany, Schweinshaxe is always made with uncured pork shanks. Cured ones are boiled and served as Eisbein ...

No, I haven’t yet. Problem is that I am the only one in my household partial to blue cheese. And when my dad is around (who loves a good bleu as well), I do his favorite spinach, roasted garlic and blue cheese instead. Maybe in the following weeks I‘ll sneak in a half of pear & blue. Must be yummy 😎