Duvel

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 …).

I still have the stomach, just not the metabolism … a troublesome combination 🤭

Nice, @Kerala ! I completely missed you had a tripmto Cologne - very happy you enjoyed it 🤗 In my experience the service specifically there was ok, however in pretty much all „drinking“ establishments serving Kölsch, the Köbes (Cologne slang for beer waiter) have a kind of rustic, if not rude attitude, that is part of the experience. This fades, the more lines you have on your beer coaster (one for each Kölsch you had), either by them respecting you more, or by you simpy not caring.

That looks intriguing, @Dejah. I like the classic tomato with egg, but adding beef sounds like a good idea 🤗 Do you just add (marinated ?) beef to the dish, or is there any special preparation ?

The dishes cited are the ones popping up on Google books with "Miao" in their name. I copied the map from the book, as these are the minorities covered in the book, as you asked in your OP.

It seems these minorities are covered ... At least, I could find some Miao recipes within the PSF version on Google books: Miao Pork with corn & chili, Miao red oil fish, ... . There seem to be some pages dedicated to the individual minorities' culture and people, but as @Anna N mentioned reciped are a bit dispersed throughout the book.

Same here - which would leave me content and happy, regardless of the imposed „brand name“ 🤗

Please see also this …

You explain this to my wife when my EZtemper arrives …

Damn … this thread is so evil. I might pull the trigger and venture into chocolates 😓

To quote a respectable member from upthread … But in reality - with just the tiniest bit of envy - congratulations 🥳 You want to check „Bonjour Copper Clad Cookingware“ …

For presalting do you use a specific amount of salt (say 2%) ? Kosher ?

A few days …

Yes, they mention that in the JOC link as well. Funny enough, the swiss version only has three ingredients …

Nama chocolate was the “go to” gift when visiting someone in Japan. It is sold in every department store and train station food court. When you buy it it is cooled and they’ll put it in a thermowrapper with a cooling pouch. Not sure whether thats for quality reasons or to pronounce that “melt in your mouth” feeling. They do have a short shelf life, but at least in my household they were gone in two days max …

Now you got me searching as well … I think I’ll try this in the nearer future. They have a regular one as well and claim chocolate, cream and butter as the ingredients 🤗

I cannot help with any recipes, but I’ve had my share (actually more than just my share) of Nama chocolates when living in Japan and I can not agree to your statement that All the varieties I’ve had (including the lovely Matcha one) have a quite intense flavor, and not only from the powdered coating but the core as well. I think @JeanneCake’s suggestion of a “simple” powder-coated ganache would be a good starting point.

Gesundheit ! But seriously: care to elaborate ? It looks intriguing - like a wheat version of Injeera …

This is actually what sets very successful people up for failure in their leadership behavior. People like Chang do not need positive reinforcements, they are gifted, driven and automotivated. If they don’t realize that those around them, their employees, are not but individuals that require more than just the privilege of working in a dynamic environment (and keep in mind - there are plenty who just need that), they won’t be successful leaders. Expecting that others/your employees have the same (emotional) needs as you is not a good base for a successful working relationship.