Duvel

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 …

Interesting. I had to google Bubbie‘s, but it seems it is „just“ a lacto-fermented pickle. We have plenty of those here, so you just take the leftover brine and pickle the boiled eggs in it ? For how long ? P.S.: Hardly a „poor man‘s“ substitute 🤗 - I‘d take those in a heartbeat

At a cooking time of 2-3 min I would doubt it makes much of a difference.

Correct, it is density of the medium. Water has a far higher density than steam, and it is basically the molecules that transfer the heat. So, the higher the amount of molecule, the higher the energy transfer (at the same heat level, of course).

Pizza & Movie night … Salami & mushrooms … Got our first three tomatoes today, soo … “Inverted“ pizza Margherita: buffalo Mozz with a healthy sprinkling of Parmigiano, three tomatoes and fresh bail, blitzed with oil and salt. I added more basil oil after taking the picture … Artichoke hearts & homemade Italian sausage … All enjoyed while watching Totoro. It never gets old …

Moussaka with a Greek-ish salad (that contained onions, cucumbers and peppers, too - but the owner of the pictured plate was a bit selective…).

Fouch ? Doesn't sound very Chinese to me 😜

Very warm outside, so I opted for a sandwich. Marinated some chicken breasts with rosemary, lemon and olive oil and quickly grilled them. Made a sauce from tomatoes, anchovies, garlic and vinegar, rubbed some crusty bread with it and topped it with the chicken, Provolone, tomato and Mozz. Some quick pickled onions too … No complaints 🤗

You can prick them with a knife to allow the overheated juices/fats to escape. Other than that, heating up slowly helps. If you intend to get a decent browning on the casing it will practically be impossible to keep the casing from splitting.