Duvel

Pizza Fish Finger … a good example how everything sounds better in Italian 😜 Fish fingers smashed due to a transport incident (it looked pretty much like the packaging picture before). Taste was actually ok.

Seeeee … that‘s the spirit 😜

That‘s actually a pretty good idea: cure them, smoke them and then make killer greens or beans …

Yeap. I ran out of peanuts, but luckily noone noticed … 😜

I haven’t made that soup yet, but eventually I will. But I fully understand your comment on color & consistency, as I copied the original recipe from the website and the picture there supports your outcome (paler & thicker). Maybe by omitting the (thickening) potatoes and using only 1/2 the cream @&roid’s tweaked soup might be worth shooting for …

Thai-ish green bean salad with simple marinated & fried shrimps …

Probably because Kerala and Germany (especially Lower Saxony) share a spice palette …

I can’t judge your bone-to-meat ratio, but if you’d want to venture into char siu territory, you’d want to separate it first. Which defies the reason to leave it on the bone and not turn it into sausage (a rather forgiving product in terms if texture of the ingredients pre-grind) in the first place…

Is there a special reason they sell this with a German milk carton cover ..?!

Chop them up and make Tonkotsu stock. Best use of pork bones 🤗 I am not sure how you want to turn bones into char siu (authentic or not).

I think Razza delivers … 🥳

It is never too late for a pizza 😜

Pizza & movie night 🤗 Salami & mushroom … “Bolognese“ - (Marcella‘s) Ragù Bolognese, sweet ham, salami & champignons. Modelled after pizza #22 from our former neighborhood‘s favorite pizzeria, Da Sebio. Capers, olives and anchovies … Tomato & buffalo mozz … Enjoyed while watching Guardians of the Galaxy (the boys chose tonight 😝).

Hah … thanks for believing I could come up with something like that. You can get the idea here (but there are plenty of other sites, too).

Looks healthy, but what does it cure ? Craniorectal inversion, Erickson’s thumb syndrom, the dreaded foot asthma ..? Inquiring minds need to know 🤗

Never tried it, but could you give it the “fried rice cube” treatment ? Cool the mass in the freezer until hardened, but not frozen. Cut up into desired shapes, dust with starch and fry until golden.

Thanks ! DW and me watched it and found it interesting, but the little one is a bit sensitive and we decided that the ending would definitely not make it a Sunday night family movie 🙂

Nice unagi is difficult to come by here, the frozen stuff in the local Asia shops is not good. In the meantime I was thinking how to get that texture/mouthfeel/flavor combo somewhat right, and what works for me in rolls and even in salads is eggplant. Peeled, thickly sliced (either slices or sticks), then brushed with a bit of fish sauce and liberally salted for 20-30 min and squeezed dry - you want to compress the flesh. Fried in neutral oil, taken out when browned and slightly crispy, then rested for a minute and brushed with Ketjap Manis (or unagi sauce) and sprinkled with a tiny bit of Sansho. After the pieces have come to room temperature and the sauce has seeped in and mingled with the oily flesh they are good to go. The next batch will get a touch of smoke. It is not exactly unagi but if you’ll try it you’ll understand why it works. The octopus comes cooked & frozed. Great product, tender with just the right amount of bite. I buy it in 1.5 kg packs 🤗

Little one wanted sushi tonight - unfortunately that’s rather tricky to come by in this area (decent one, at least). So, I turned his wish into an interactive dinner and we made some maki sushi … A mix of protein options (including little ones beloved octopus). After all rolls were done by DW and the little one, I just had to cut and plate … Some combinations didn’t make the initial plate, e.g. faux unagi, cucumber & cream cheese … Happy camper !

A busy weekend needs to be kicked off with the breakfast of champions …

A fancy sounding German classic, derived from “alles, was rum liegt, muss fort” (everything lying around needs to be gone). Normally applied to Rumfort soup, made from leftovers from last nights party buffet. Binding elements are finely chopped cold cuts, pickles, and garnished (e.g. french radishes, …), usually with a bit of a tang (from mustard, or pickle brine) and a bit of a sweet element (leftover fruit garnish). Can add cream cheese. With a lot of water it is Rumfort soup, in its condensed form Rumfort sauce. This one had: tiny bacon cubes, pearl onions, cornichons, roasted pepper, both sweet & garlic mustard, crispy fried onions, bit of the apple sauce and Worcestershire sauce.

Visual effect, because the little one likes octopus a lot. They are a classic obento item for kids in Japan, and if you use “regular” size wieners, the arms are longer and curl more. These were a bit too small, but all I had in the fridge …

Himmel und Erde, in its Friday night economy version … Blood sausage, fennel salsiccia and octopus wieners, served with buttery mash, apple sauce, crispy fried onions and Rumfort sauce … No complaints and no leftovers (but seriously: how could you have leftovers with this ..? 🤗)

Before I need to read the entire thread, allow me to ask a convenience question: can you "airfry" with any fat ? So, can I use duck fat to fry potatoes for example ..?

Bucatini with olive oil, fennel salsiccia, garlic, chili and spring onion …