Duvel
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Posts posted by Duvel
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6 hours ago, heidih said:
@Duvel on the octopus - in Germany areyou buying it raw or? Here I sometimes indulge in perfectly cooked meaty arms from the Japanese market as the baby octo are the most commonly available raw and don't scratch my itch.
I buy frozen cooked large octopus arms from a fish wholesaler. They are excellent, just need thawing in slightly salted water …-
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Little one requested pica pica, which is the Catalan equivalent of tapas. That is mostly his way of saying he wants to eat octopus …
Shrimps with salt & garlic (ran out of parsley)
Patatas bravas (plus the sauce, of course)
Albondigas (meatballs) and a curious truffled salami covered with Parmigiano, that I found recently at the supermarket …
One octopus arm. My wife got one slice. I wasn’t fast enough 🙄. Omelette in the background …
Plus olives, fuet, cheeses, mussels in escabeche, bread, oil, tomatoes. Sangria for my wife and a beer for me. Happy family 🤗
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22 hours ago, heidih said:
Someone here has shown the nori snipped into soup where it adds umami.
I know this well for Kombu, but Nori flakes in a soup would not be so attractive (at least not to me) …-
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20 hours ago, shain said:
This is a thing of beauty, @shain !-
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If you look at the copycat recipe posted above, you'll see that they are emulgating the sauce with an egg yolk. With that you will tone down the acidity significantly as well, while upping the viscosity, and it will coat the the wings better (same holds true for the cornstarch). Maybe give that a try as well. Please also note the copious additions to the basic "vinegar & butter" flavor profile ...
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It will change the flavor. It will evaporate part of the vinegar, it will mellow the spiciness and eventually concentrate flavours and increase the viscosity. Whether you like those effects depends on your preferences …
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1 minute ago, gfweb said:
for what its worth
https://www.mashed.com/188574/the-best-buffalo-wild-wings-copycat-recipe/
Great minds think alike (including the phrasing 😝) …-
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5 minutes ago, BooBear said:
The wings are just fried (no flour). & I toss them in the hot sauce butter mixture. Many of the recipes online say to use only butter and hot sauce. I've tried adding garlic powder and honey to the sauce (the wings have more of a depth of flavor with these additions). Even with those additions, I still feel like I'm missing something.
Sorry, but these questions were not directed towards your wings, but the ones you are comparing them to …And FWIW, you can always google the „copycat“ recipes (e.g. this one for example) and see according to the feedback how close the individual recipe gets to the real deal. Still need to follow the recipe and cook the wings, though …
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My suggestion is to start with a few simple questions: Why do you think they use only these two ingredients ? In which percentage ? Which butter ? Is the sauce coating the wings processed (cooked/homogenized/ …) ? How is the wing itself pretreated/marinated/cooked/seasoned before being drenched in the sauce ? Serving temperature ? Source of chicken ? …
There are so many variables. You might start by analyzing what flavor component you are missing* and tweaking your wings bit by bit** …
Or have a look at our recent Wings Cook-Off and get inspired 🤗
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* my personal guess is always MSG …
** of course this means cooking wings again and again (cf. the cupcake conundrum)-
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Feeling a bit sentimental recently, and food memories are a way to compensate. So, while Okonomiyaki means „cook as you like it“ and there are countless versions, this is my favorite one, modelled after a small and not particularly fancy or famous place in Kyoto, Teppan Izakaya Gionwa. It’s just the place I went to so often during my years there, and that is exactly what I wanted tonight:
Getting there …
No Asahi, but still good …
Served with the works and shredded nori instead of aonori …
No complaints 🤗
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2 minutes ago, KennethT said:
How do you enter the diacritics?
Vietnamese keyboard on an iPhone …-
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Phở bò viên …
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1 hour ago, BooBear said:
I collect cookbooks for reference. I want to make the best cupcakes so I look at the recipes in the books to compare the recipes. I also look at reviews on amazon and other websites.
You can certainly compare the recipes on paper (or screen), even triangulate the common steps and create your own, but ultimately you will need to apply the recipe and bake a cupcake.If 1-2-3-4 is the common denominator, why not start from there, and tweak crumb, moisture content, taste and whatever from there. These things will depend on much more that the recipe, e.g. your flour, milk, oven setup.
I am also quite sure that most of the cookbooks referenced will describe how to tweak your recipes or which factor will influence which part of your product. You‘ll need to read more than the recipes for that, though …
What I am trying to say is: bake a cupcake and bake a better one after that, until you are happy.
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Needed some comfort food with minimum effort. Linguine Puttanesca - just so rewarding. And since my very first holiday in Italy on a camping ground at Lago di Garda at the age of 16 it will be always served with a crumbly goat cheese in my home. By now I know that’s not traditional, yet it will be forever just right for me like this …
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51 minutes ago, BooBear said:
I checked the bravetart book. Even bravetart uses the 1-2-3-4 cake recipe for it's yellow cake.
Now, this might be just me (and I am very supportive), but … what is your goal ? You are collecting cookbooks, or trying to optimize your cupcake recipe or …Curious minds start to wonder 🤔
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Maybe the have reached the optimum ?
You might need to wait for Modernist Cupcake ...
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I always considered that as a self-containing process in term of temperature when using dried spices. You heat the oil to a peak temperature and add to the spices that steep in a quickly decreasing oil temperature; chances of burning are minimal. Whereas in a frying process you have significantly more heat exposure on the dried spices, so burning could occur more easily.
No reference for that, just my thoughts ...
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44 minutes ago, Darienne said:
Question: why is it that liuzhou and chromedome post all the food funnies? Where do they find them? I have yet to find a food funny anywhere except on this thread.
I am pretty sure that kiwi pizza also showed up in @weinoo's social media feed, but contrary to @liuzhou he is committed to keep us in the dark on culinary advancements in that field ... 😜
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There is also Jamie’s Fun with fufu …
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Would you consider this ..?
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Köttbullar in mushroom cream sauce with lingonberry jam, buttered carrots and mashed potatoes …
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Just now, Margaret Pilgrim said:
Think of if more like Fred and Wilma Flintstone cook in the single fireplace, only heat source, in their small cave.
That‘s the cave in that place that makes you post your Wordle results in SuperMario style ?! I‘ll take that package in a heartbeat 🥰-
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Following @liamsaunt‘s post, Pizza & Movie night here as well. Forgot to start the dough yesterday so „emergency dough“ today, featuring one of my wife’s lovely homemade yoghurts for complexity & structure - no complaints.
This time I stuck to the classics (not to aggrevate certain members 😉).
Mushroom & salami …
Capers, olives & anchovies …
Homemade spicy Italian sausage & mushrooms …
All enjoyed with another classic - „Asterix & Cleopatra“ (in Catalan 🙄). That nose …
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1 hour ago, KennethT said:
Stuff like this always makes me wish I had a fireplace....
Stuff like this always makes me wish to raise my own animals* …
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*on the lush pastures around my castle, full of fireplaces of course.
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The best burger Youtubers?
in Cooking
Posted
You certainly know that the Hamburger is named after the city of Hamburg, where it originated in the mid 17th century. Of course the closer you get to the source, the better the product, so I recommend searching for the best burger only in German Youtube channels, such as Klaus grillt …