Duvel

That is completely correct, @rotuts. What is happening here is that the entire process is insenthalpic, so the overall energy remains constant, yet within the gas there is a coversion of kinetic thermal energy (what we consider as temperature) and potential thermal energy (that is slightly more complex to put into a practical example). The best way to imagine this (at least this is how I ised to teach it) is that if the distance between the particles increaes, their potential energy increases (e.g. in an expansion process). If the overall thermal energy remains constant and the potential thermal energy increases due to expansion, the kinetic thermal energy needs to decrease which manifests itself as a decrease in temperature. I hope this helps a bit …

I live in a rather new "ultra energy efficient" house. The insulation concept (incl. some "holes" in the structure) does not allow for a range hood ventilating to the outside. So we have a circulation hood, including two sets of stainless steel coalescence filters* for filtering the circulated air. It is efficient, easy to clean (the filter go in the dish washer) and after 7 years of usage you don't see any grease deposits on the ceiling, where the exhaust fan ventilates to. Of course, if you fry fish you'll still need to air out the house. But other than that I am ok with the solution ... --- * at least that's what I'd call them ...

As a rule of thumb, you'll achieve ~0.25 K/bar JTE when decompressing air. Assuming that you are unlikely able to create more than 0.1 bar overpressure in your mouth, that amounts for 0.025 K of temperature decrease when blowing. It is unlikely to cause a significant effect to soup. Funny enough, the reason for that is that the superficial moisture on your hand gets evaporated faster by the stronger blow through your pursed lips. The heat of evaporation of water is magnitudes larger than the JTE ... So, all in all, both guys seem to be in line with the current themodynamic theory ...

Depending on your diet I find a rice cooker very helpful …

The two expressions are not directly related. “Trocken” means dry (though you know that) and “vom Kalkstein” means more or less “harvested from limestone”, so indicates the composition of the ground in the area of the Palatinate where the grapes for this wine were harvested.

Weekend at my parents. I brought 3 kg fresh Spargel from Weinheim, sooo …

You mean there is medium-rare seitan ?!

It is not really a sauce. Boil noodles (whatever is there) in salted water. Drain. Fry some proteins, veggies (again, whatever is there) plus spring onions/garlic/ginger as aromatics, then return the drained noodles to the wok and add dark soy sauce (maybe 2-3 Tbsp), same amount of sweet cooking wine, some MSG and a little fish sauce. Give it a good stir, close the heat and give it a minute more to mingle. Stir again and serve. They are “dry” after that, so no puddle of liquid at the bottom of the pan. I like to add some Sichuan peppercorn oil and some chili crisp on my portion.

Fried noodles with … well - everything the fridge had to offer ☺️

For sushi I’d be 100% with you. For a broiled collar I’d go with the fattier Hamachi …

This one (despite being Thai in origin) seems to fit the bill. Bamboo shoots + salt, then undergoing a lacto-fermentation (the acidity regulators are to stop the fermentation process at the time of packaging). It also features the distinct smell that seems to depend on the lacto-fermentation of certain amino acids ... Now: where to get the river snails ... 😜

Do you have any idea whether those sour-pickled bamboo shoots are an export item ..?

Well done, @liuzhou, well done !

Yeah, I blame myself for that. Four years of living in HK plus ample visits to Vietnam, Thailand and China … still the boneless meats are the most popular ones. Should have prolonged …

Sometimes things just don’t work out the way you want to … I‘ve been fighting a hankering for Da Pan Ji for while now. Mentally preparing myself I was faced with a conundrum at the butcher - no deboned chicken thighs available. Now, my family wouldn’t accept bone-in chopped up ones, and after a long day of telcons I wouldn’t accept to debone the chicken thighs myself. Soooo … pork collar to the rescue 🤗 Da Pan Rou (or whatever you wanna call it): Pork collar, braised with spices, potatoes and more some alliums … very tasty. Served with udon noodles (and some extra chili oil for me) out of convenience. Still veeeery satisfying … family enjoyed as well 🥳

There was a small Izakaya place in HK … I went there often, because I had personal ties with the ladies of the HK Japanese dragon boat team (not what you think), and I often brought business partners and friends. I always requested the Hamachi collar, whether is was on the special menu or not. And I always got some goodies (think soups and tartare and whatnot) with it … My partners assumed because I ordered an inferior item, that they wanted to get rid of. But it was because the owner knew that I knew what was good and available. Everyone can order a tuna toro …

God, I wish I could get my hands on a hamachi collar 🥺

Pizza & Movie night (sans the movie) … Little one went for a trial training of climbing today with a neighbor kid. Then they went on playing somewhere in the neighborhood. I had of course prepared everything for having the pizza ready by 18.00h. Luckily the mom of said kid invited herself to stay at our place while the kids were terrorizing the village. After an initial Mojito she found that pizza didn’t sound half as bad, so she participated in … “Meatlovers“ - grilled pork neck, sweet ham, bacon, Spanish salami. „Silence of the clams“ - (Jarred) clams, garlic, more garlic, oregano, fresh parsley and Pecorino. “Say cheese“ - Edamer, Mozz, Pecorino, Brie, Boursin. Just before going to bed, little one got a reheated slice of „Say Cheese“, which he enjoyed. I concluded the day enjoying some content from my newly arranged Whiskey shelves in the mancave. I am a simple person …

You monster !!! Desperately looking for an „excommunicate“ button 😜

Indeed … my favorite beer and the origin of my screen name (and the avatar picture, too) 🤗

Tonight some light dinner … cold soba, tsuyu, veggies and a bit of chicken. Felt good.

OMG! "Who could ask for anything more"! Well - now that you ask … the complete absence of either larks' tongues, wrens' livers, chaffinch brains, jaguars' earlobes or wolf nipple chips is somewhat concerning 🙄

Yesterday was Father’s Day. Tradition in the part of Germany where I hail from is to take a handcart, load it up with beer and other consumables and head out into the woods. Of course - now being older and so on - my friends and me downsized a bit, left out the handcart, took our families and the kids instead and made a leisurely stroll along the Bergstraße to reach the Gruffalo in the forest … Still, there were a few beers involved and someone brought a bottle of Marillenschnaps, which sustained us on the hike … We finally ended up at my place to conclude the afternoon with a BBQ and some refreshing beverages. Strangely, no pictures of the prepared food ☺️

Simple weekday BBQ: pork collar steak, Thüringer Bratwurst and herb butter-stuffed Laugenknoten. Mixed greens and pickles in the side …

I was more referring to the pleasant tingling sensation pepperoni might impart to the entry point and exit point of an average raccoon …