Duvel

Perfect translation ! Line below reads „Doesn’t help, but it’s tasty“

Not to derail the thread, but I usually go for canned herring. Specifically this one, named after the German expression for a hangover breakfast. Of course being a German item it contains several disclaimer that it doesn’t cure hangovers. It’s nevertheless extra tasty: sour pickled herring in salty tomato sauce with pickled onions and gherkins. Perfect with a beer for breakfast !

When laziness takes over … Seven grain toast, Gruyère and Jambon de Paris, fried in butter fat. A few lamb meatballs in the background …

Got washed away by … Should have eaten more 🤗

And there is excellent pizza to be had in Japan …

I went to a "Italian" restaurant once in one of the larger hotel chains in Shenzhen (I think it was an InterContinental). We had negotiations there and decided to take the lunch buffet, much to the delight of our Chinese negotiation partners who went beserk on the offerings. It wasn't all bad - what I vividly remember was the overcooked pasta & 10.000 sauces bar (that was very popular), where actually some of the sauces were ok (basic tomato sauce for example), yet most suffered from a heavy hand of sugar and almost all had an incredible amount of black pepper added. They had a minestrone, that was very decent and also some grilled meats, that - while not specifically Italian - could stem from a Western buffet, too. Plenty of cold boiled seafood (like in any Chinese buffet restauran), but with balsamic vinegar and olive oil as the dipping sauce options. And a table with plastic cheeses. And - as probably the only restaurant in my time in China - they served drinks (including wine) cold without any prior request.

Improvised chicken rice (SV chicken breast, pressure cooked chicken stock, oily rice made from said stock).

I am pretty sure they‘d accommodate you 🤗

Mixed salad & fries are standard, but at least the carb can be exchanged (maybe with a small surcharge) for Spätzle, Bratkartoffeln (home Fries) or Rösti …

Returning from visiting a friend who lives in what could best be described as the German pampa, we crossed Heidelberg. My wife mentioned that we seldomly go there anymore for dinner and that close to where we were driving the Alte Münz restaurant was located and how much she liked the Schnitzel there. Little one got excited upon hearing “Schnitzel” and since we all were a bit hungry we decided for dinner there … Garden was open with a nice view on the Neckar river … The Alte Münz is know as the house of 100 Schnitzels, because that’s exactly what they have on the menu … My wife chose the one with bacon, onions and fried eggs … Little one opted for caramelized apples, lingonberry jam and gratinated Brie … And I took the cheese-gratinated mushrooms & cream sauce one (because it is tasty, and as a backup, in case little one didn’t like his choice). Salads and family style fries came with it, as well as some Heidelberger beer … We shared, enjoyed and since each portion consisted of two Schnitzel, we took home a generous doggy bag for another day. Little one was very content 🤗 …

At 37oC there isn’t much to do outside. Maybe going to the nearby lake (as DW and little one did) or maybe better staying inside and reading (cookbooks, as yours truly did). Regardless, we are having a sleepover guest tonight and that means Pizza & Movie night happens a day earlier than usual. 37oC is not really the environment you want to fire the Ooni up in, but hey … it’s for the kids 🙄 Pies happened quickly, were eaten quickly and everyone retracted inside for Diary of a wimpy kid … Salami (because the overnight guest doesn’t like mushrooms. Or any other topping.) (A truly great Italian) Salsiccia, heavy on fennel & garlic, and olives … Other pies or leftovers thereof …

Not quite, too symmetrical. But colors certainly hint in that direction. I wouldn’t mind to have the same type of fabric (water repellent, easy to wipe, washing machine compatible, …) with a classic Marimekko theme …

It’s getting warm here at the Bergstraße … today we survived 32oC, tomorrow it will be 36oC. DW and the little one went for a refreshing afternoon at the nearby lake, while I was consulting colleagues on the finer art of EHS KPI reporting. I sometimes wonder who got the better life here 🤪 Surely, when they returned they were famished and in dire need of carbs, yet in an appropriate (and not too hot) form - Tsukemen to the rescue ! I modelled today’s dinner after the fantastic Shugetsu in HK: salty, full bodied dipping sauce with plenty of dried fish flavor & roasted pork belly, plus eggs marinated in a smoked soy sauce. Of course it didn’t reach the original, but there weren’t any complaints, either 🤗

If your yoghurt is lacking acidity, it lacks lactic acid which hints at an insufficent (incomplete) fermentation process. Major issues could be: Type and amount of live lactobacillus cultures in your starter yoghurt Your whole milk has less lactose than the milk used for your "target" yoghurt, or You need to prolong the fermentation time. If you are straining the yoghurt after fermentation, have you tasted the resulting liquid ? Is it more sour than the yoghurt itself ?

And again … pictures would put that immediately into the right context 😝

Lazy evening - put some burgers on the grill …

It depends … Now, if there would be a picture of the progress of your ongoing hot dog hollapalooza (including, but not limited to the appropriate Mai Tai pairings), I would gladly take time to assess both of your burning questions … 🤞

Or - from your standpoint - rather the opposite ☺️

A bit of thyme I wouldn’t mind at all, but more herbs would distract from the onion/beef theme for me as well …

Onion action starts at 6:50 min …

Well … if any recipe based on caramelizing onions is your idea of rushing 😝 Applying the cognac to the cook who hast to stir every few minutes seems to be the better deal …

Amen !

I use what you would call “yellow onions” … I also don’t think you’ll miss the stronger alcohols, but I think white wine gives a nice, complex, tart undertone. But again: what is it you’d call a disastrous outcome ? What would you like to improve ? Texture, flavor, the “oomph” ? Just some help where you want to steer …

It’s all in … the cook. Edit: I have never used vermouth. I usually put whatever white wine i have open. Could add some brandy next time, though …

I honestly think it doesn’t matter as long as you get them caramelized and soft. If they are too thin you might generate some stringy onions that will need longer softening in the cooking process later (with the stock). Thicker ones just need longer to caramelize. if you need a number: 1 mm …