Duvel

Meeee ..?! Never 😝 Pro tip: don‘t use the full „spicy“ package for your first portion.

A dear friend brought me this pack of Ichiran Ramen from Fukuoka. As the rest of the family (plus the in-laws) are enjoying a short trip to Tübingen, I decided to treat myself … Made some pork belly chashu (and - not pictured - ajisuke tamago as well) … A little treat for the cook … „The works“: And yes - it was good. The soup was great, but those noodles … can‘t believe you get that texture from dried ones. A very satisfying meal 🤗

Had a bunch of bean sprouts in the fridge and found some SV pork belly and squid in the freezer - Bánh xèo night 🤗 Still working on getting them crispier*, but these were already quite good … Salad leaves not pictured, as I honestly didn’t think of them until the third bánh xèo round 🙄 —- * I know, I know: just fry longer at lower temperature - but who has the time when the family is at the brink of starvation …

I had the full program when studying at NTU Taipei, Taiwan. Snake alley. My colleagues pitched together and got me the blood (drawn into a glass of maotai), the gall bladder (squeezed into a glass of maotai), the charcoal grilled flesh (which I found utterly delicious after the first two dishes) and a soup with what I assume was not the same snake. My colleagues were in awe of me eating all that stuff. We had some more filling items at the same night market* and headed back to the university, passing an upper class shopping center. I showed my appreciation of their gesture by buying the most expensive piece of Roquefort I have ever paid for. Chen, a lovely lady in her twenties and my secret favorite during my stay there, threw up on the fake marble floor** … —- *red-cooked pork parts (cheeks & tails). Soooo tasty ! ** She forgave me directly after that, as I introduced her to Crémant d’Alsace from the same shop, which she mistakenly took as champagne (with some intercultural misunderstandings, none of which were to the disadvantage of anyone involved).

Little one has friends over for a Halloween party … I made “scary” snacks: Spooky pizza Hairy spider legs with blood dip Wiener mummies

After a busy Sunday (tax season in Germany) I felt too lazy to cook for the “starving” family. I felt too lazy to discuss ordering-in options. I felt too lazy to check the delivery apps. So I whipped together Spaghetti Carbonara* … —- *technically Linguini “Carbonara style”, because I chose Linguine which cooked in just 6 min, and I didn’t had Guanciale and subbed a German Pancetta derivative, but I felt too lazy to notice any major difference …

@Shelby, Queen of Quails 🤗

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