Duvel

Yeah … it’s a thing here as well, for the last year or so. Marketed as more digestible, fewer calories, less heartburn - you name it. I haven’t gotten around to try it yet, but there are frozen ones on offer and they seem to be pretty popular ☺️

So sorry … I did not mean to belittle your tastes. So far, I haven’t considered pimping up my Leberwurst rye, but I will give your suggestions a try 🤗

I need to express my utter surprise on this whole subject: as a German I do not fully grasp the necessity to augment a slice of sourdough rye, buttered and topped with a thick smear of Leberwurst with anything … I understand there might be some things that could complement a liver product (such as fried apples, caramelized onions, mango chutney), but only if the Leberwurst lacks something from the beginning … I think I buy some tomorrow.

Yeap - and if you do it right no need for hospital anymore.

That’s an interesting bun … can you describe it ?

I was wondering about that … what would be the resulting temperature of that drink ..? I mean they chill the vodka and soju and then top it off with the hot sake ? Or is it a warm drink ?

I think from a „moving on“ perspective, both Taiwan and Hong Kong developed faster than the mainland for the better part of the second half of the last century. But I fully get your point !

I can only report from the two Chinese locations I have lived in, Taiwan and Hong Kong: in both territories, bamboo steamers are used at the night markets and in (traditional) restaurants for cooking. Some steel-reinforced bamboo, some just plain. Take Din Tai Fung for example, where in the open (well, window-encased) kitchen you can see legions of those being stacked, steamed and then being served. As a side note: in both locations kitchen supply stores carry then aplenty as well. That’s where I got most of mine, and with a bit of hygiene so far they do pretty well …

Well - although the Durch wouldn’t admit it their food culture is not much different to the Northern German one - so think there are plenty advertisements and they will center on convenience foods (e.g. bitterballen, sausages, …), most of McDonalds / other chains, other food chains depicting „regular“ square meals, food delivery ads - even pasta with meat sauce. I‘d say definitely more than Oscar Mayer wieners !

Very shortsighted answer ! Of course all those cows, sheeps and piglets on the other side of the dike will take up significant volume, hence the rising water level will rise even faster* 😜 --- * unless they are - of course - fat heritage breeds, in which case they will float. Hence my recommendation to focus on those instead of banning all critters ...

A drop of blood is the “je ne sais pas quoi” of my famous Lasagna … really, you grate all those cheeses yourself ?!

Without the explanation, it looks like it is shaped from two pounds of butter. Which I would respect. As I do your cake approach. And yet the question in my brain lingers: why ?! (tl;dr: good job 👍)

Maybe they go the Ramen way, make the soup the traditional way and partially dehydrate it. As I said, severals good quality Ramen varieties are available (cf. Ichiran, …), which are produced that way. Regardless, as fresh Luosifen are not an option here and you continue to praise this dish (😜), I have no other chance than to give this very package a try. If your friend in the US is correct, it should be the least unauthentic 😉

That would be my expectation, but there are decent Ramen products out there. So maybe this one gives at least a bit of that flavor profile … I think it might be the one your friend (from upthread) referred to ..?

I found this package in Newcastle‘s Chinatown in the beginning of this week. It seemed to be the most popular of the choices they had … I will give it a try in the not too distant future.

First pizza & movie night after the holidays … Family-style, 3/4 mushroom & sausage and 1/4 curried SV chicken breast & mango (leftovers, clearly). Plus a Duvel IPA 🤗 Enjoyed while watching Riverdance …

I know every market has its peculiar demands, but Chicken Broccoli Cheddar Sausage 😱

Could you provide a picture of Leberwurst with mushrooms ? I have not encountered that variety and am very curious, especially if it is a European product …

I like Leberwurst with pieces/slices of caramelized apple (fried in butter and dusted with icing sugar) and/or caramelized onions. Bit of sweet-sour chutney works also (mango is great). Spreadable smoked Leberwurst also goes well with in butter fired sage leaves …

In this specific case - the US version - I am not much of help. I explained the two vastly different products in its country of origin here … NB: There was a bit of discussion on the topic, especially since both have undergone a bit of a sea change. In short, also in Germany the Braunschweiger is smoked, but not based on liver but more of a Mettwurst/Salami subtype, yet spreadable. Liverwurst/Leberwurst can be easily obtained in a more sliceable version - as in the US - or spreadable, and is available unsmoked or smoked.

Put in a „c“ and you are all set … Amerikanisch !

If it is available, please have a look at a Schwenkgrill/Schwenker … same principle, much leaner design and thus a cheap(er) invest to try.

@BonVivant, @KennethT & @Anna N: Thanks for thinking of me and my apologies for getting anyone worried. I have just boarded the car ferry from Newcastle back to continental Europe after 2.24 weeks of travelling Scotland (and some related digital abstinence 🤗) … I‘ll resume posting soon 🥳

In my experience the „separation“ part can be achieved by: 1) the double dredging technique that @AlaMoi described, if you give sufficient time to rest and form a casing, or 2) precooking the protein and then dredging & resting. The latter might be impractical for a commercial operation, so I‘d assume they do a well executed old school double dredge.

Please see above: everything sounds better in Italian 😜