Duvel

You can find the recipe for the spice mix here …

Leftovers in a nice presentation …

Thanks for supporting with the maths … I was reluctant to post, as 750 mL in my household is only half a serving 🫢

I do drink a lot of Chimay and I do have a soda maker. Unless your economy works very different than mine, two or three button punches of CO2 on a SodaStream(tm) will be significantly cheaper than a 0.75L bottle of Chimay Blue …

It‘s a tool for people lacking the upper body strength to cut through a chicken bone with a wimpy cleaver. Used to be a fad with HK housewifes …

Just re-carbonate it in the soda maker ....

Pizza & movie night ! Mushrooms, bacon & homemade sweet italian sausage … Anchovies, capers & olives … Enjoyed with Ghibli‘s The cat returns … no complaints 🤗

And if you end up at Ortolan, you‘ve come full circle size & flavorwise 🤗

Are those chicken thighs getting even smaller ..?

Germans like to put some paprika-flavored salt on potato dishes, e.g. french fries, Bratkartoffeln (home fries), Rösti … this is my version: 10 parts salt 1 part sugar 1 part MSG 2 parts sweet paprika 2 parts smoked paprika 1 part Sri Lankan unroasted curry powder (or any other flavorful curry) 1 part garlic powder

And he is only 10 …

Little one had a couple of friends over for games & fun. While I was dozing off upstairs I heard him announce „Why don’t you stay for dinner, my dad cooks whatever you like“ 😱 That could have been technically correct, but as everyone had something different in mind and the wishes ranged from spinach lasagna to Schnitzel I had to find a common denominator: bacon cheeseburger with fries. Built … Served with a new entry in German cringle cut crisps market from the airfryer. “Iglo“ brand with very good air fry results - dusted with Duvel dust. And after the troops were fed, my bueger using this odd (and oddly delicious) raspberry chipotle sauce I recently unearthed from our basement. No complaints. Except that the mom of one of the kids called this morning to „jokingly“ invite herself next time as well 😎

Out of curiosity: why do you want to buy „real“ wasabi ?

Bacteria are cells and cannot „migrate“ through solid muscle tissue. So, the assessment that with intact muscle fibers (from a properly butchered cut) bacterial contamination would be minimal is correct. Thus for long SV times @rotuts suggestion to sterilize the surface (presear, blanching) is a good idea to minimize bacterial load in the SV bag. The two times I had issues with long SV times in both cases I did not tret the surface properly. But - and this might ease your minds - in both cases the bag ballooned up and the failed cook was noticeable before one took a bite.

That's either a tiiiiny chicken or a huuuuge corn !

Bocuse introduces a clarification step using a ground meat raft for „traditionally“ soups, e.g. his famous truffled chicken soup. Clarifies the soup and intensifies the flavor - maybe that‘s a way to go (with whatever base you have) for you ?

I would put it out for the hedgehog …

Can you share a picture ..?

I experienced the same. My workaround is to preheat longer (>>30 min) and then for the actual baking to reduce the top heat as much as possible. I use a "hack" where you press down the regulator button as if to turn off and then adjust just below the intended minimum. Gives you ~10 sec more without incinerating the top and allows for a bit more "doneness" for the bottom crust ...

Taiwanese beef noodle soup (with an 5 min egg added due to popular demand) and potato mochi (or imo mochi, いももち), as per little ones request. No complaints 🤗

Yeap, that’s what I’d do (and have done - successfully - in the past).

That would be my thoughts as well. Just scale the recipe down (thrifty me usually goes along the “whole eggs”) to the size you manage to handle, and bake in the appropriate form …

Wow 😱 Not sure where I should begin … those glorious eggs … that smoked chicken … or asparagus from the garden !!! In case your moving in with me doesn’t happen all too soon, please consider making space over there for me 🤗

Damn … not to be missed indeed 🤗

For the last day in Killarney I had just one item left on my bucket list: the Gap of Dunloe. It is very popular with individual tourists and tour busses alike, so I used my secret weapon: a family that is 70% German. And thus has no issues getting up at 7.00h in the morning during holidays. Little ones German heritage wins over his Catalan genes when it comes to bed times, so I used him strategically to get my wife out of bed. We arrived at the Gap at 9.00h, well before any larger crowds. My mom really wanted to do the Gap by horse cart, so I went off to discuss a tour with the only cart owner there at 9.00h. His horse Dolly enjoyed running, especially as it was a coldish and damp morning, and Patrick - the cart owner - ran next to the horse while it was pulling us the little slopes up into the Gap. He was a great narrator and we enjoyed his company and storytelling … Afterwards, we spend some shopping time (plus coffee) in Killarney and drove back via a popular sightseeing spot to enjoy the view on the lakes for the last time … Back at home, little one sorted his souvenirs while my wife started her holiday book (that she likes to purchase with a local theme and usually finishes before the holiday ends) … The others made a round for a comparative study of the neighboring cottages, while I „prepared dinner“ (and had a Guinness) … We had leftovers to clean out the fridge - luckily very tasty leftovers 😉 As I said I borrowed the idea of a puff pastry lid for my Guinness & beef stew - as very every stew it improved in the fridge … I alway try to encourage little one to become a home cook, but at this point he might take a turn and become a food blogger … Everyone enjoyed - especially my father 🤗 Happy days !