Duvel

Do you mean the very first time ? If so, the skin needs to be on the bottom (inside the liquid) for the first part of the cooking time, to hydrate the skin properly.

I am „refurbishing“ our rooftop terrace*. After spending all day carrying building materials two stories up I was prepared to order something in because I literally couldn’t lift a knife anymore. Unfortunately little one was feeling a bit under the weather (maybe vaccination side effect ?) and really needed his Pizza & Movie night. And take-out/delivery pizza was not an option (according to him). So … Mushrooms & salami (as seen in pretty much every Sunday pizza post from me) The @weinoo special: Hawaii (based on fresh pineapple) with sweet ham just added post bake for maximum flavor … Brussel sprouts and Serrano ham (post bake). Pretty good, too … Enjoyed while watching the new Pixar movie „Turning red“ - fun movie. I went straight into a hot bathtub afterwards … —- *refurbishing might not be the right term. We have a lovely huge south-facing rooftop terrace that in all the years living here we haven’t used even once. So I‘ll build a deck, a pavilion and maybe some area for growing herbs. Plus electricity, water, etc. … The only issue with that is the „rooftop“ part, that comes with free work-out 😉

It sure does look delicious ! At which stage is the 4th picture taken ?

Pretty much, except for the cooking techniques that rely on thermal radiation, e.g. grilling, some types of baking, …

Maybe there are a few terms used too loosely here: Convection is heat transfer by a liquid or gaseous medium. It consists of mainly two different underlying processes: Conduction is heat transfer by thermal diffusion, thus two media in contact with each other try to equilibrate their temperature. Advection is the heat transfer by movement of bulk medium (this is what you refer to here as convection in the last paragraph). Convection encompasses the two processes above and is the correct term to describe both deep frying and air frying.

Little one got his second CoVid vaccination today (🥳) and was allowed to choose dinner (and watch the Snoopy movie). He wanted Schnitzel, so … A little cook‘s treat after the breading session, while the oil was heating up … We had half veal, half pork. Served with either Kochkäse and lingonberry jam or mushroom cream sauce. Or with both. Also: Herzoginkartoffeln (commercial, no time to make my own) and string beans with bacon, apple and onions … Very happy kid, very happy wife. Aaaand I made enough Schnitzels to have copious leftovers for Schnitzel sandwiches in the upcoming days …

From my point of view it really depends on what you intend to do with then afterwards. Do you want to brine a whole pork loin ? Let’s say 2.5-3 kg, that‘ll take quite a while. If you „just“ want to make a roast / SV that thing I wouldn’t go through the trouble … But - to answer your question - no, it won’t hurt the product.

From my perspective (and this is a German one) the „use by“ dates are legally defined. For minced/ground meat it will factor in at least: - Cleaning procedure of the equipment - condition of the meat - pretreatment of the meat - procesing temperatures - processing speed - gassing - wrapping - storage of the processed product That being said, regardless whether you buy minced/ground meat here in a supermarket or butcher as a loose product (not wrapped) it will be from the same day and is generally safe to consumer raw. I am very fortunate to eat Mett (fatty minced pork) from freshly butchered pigs (you‘d call them heritage breeds) for up to a week after the „preparation date“. For gassed meat products (that do not allow pathogens to thrive) in a proper cooling setup exceeding the „use by“ date by a day is from my point of view not too critical. I use 2d old „fresh“ mince from a butcher to prepare fully cooked items. And I can also tell you (proud or not) that when the minced meat product exceeds its welcome in your fridge you can easily tell by a simple sniff. Really.

The city dwellers alternative …

Would you mind sharing your recipe ?

SV tri tip (German: Bürgermeisterstück) with buttery carrots & peas …

Patience, young grasshopper …

From my point of view not. That is cured meat and I would expect it starts without a major bacterial growth on its surface, so an hour will be no issue …

Pizza & movie night: stuffed crust salami pizza (because for some reason little one remembered literally the only time we ate at Pizza Hut in Hong Kong, and had a stuffed crust one). And a mushroom pizza topped with thinly sliced jambon de Paris (just a “fancy” sweet ham) post bake … Enjoyed with Ice Age: Collision Course.

Cold weather + fridge/freezer raid = Minestrone.

This is just a regular SV bag. The brisket was dusted with a ground mixture of sugar, pepper, allspice, juniper, mustard seeds, coriander, mace, dried garlic and dried ginger and - of course - pink salt. It‘ll cure for the next 10 days and cooked to tender perfection in a SV bath …

1.4 kg of Rinderbrust (aka brisket) dry-curing away in the fridge …

Lovely - do you make your own paneer ?

Just wow … and that dish for the lemon wedges looks intriguing. Can you tell me something about it ..?

Little one spend a week with his grandparents at the Baltic sea coastline, and today I went to my hometown to pick him up from his vacation. As my parents and the little one also just arrived today afternoon from the north, I offered to arrive a bit early and prepare dinner. All three requested lasagna - and my father casually mentioned he wouldn’t mind if there were some leftovers for another day … 🤗 So, this is ~4.5 kg of Marcella‘s ragu alla bolognese (short rib version), ~3.5 kg of besciamella, 750 g of dried pasta sheets and maybe 400 g of grated Parmigiano - in IKEA‘s largest oven form. Dinner was great (with some nice wine). There were a few leftovers, much to the delight of my father ☺️

I used my „go to“ recipe from a cooking class in Koh Samui almost a decade ago. I‘ll post it in RecipeGullet if you like …

„Carbonara“-inspired* spaghetti … with freshly ground Kampot pepper for me and extra Parmigiano for my wife (while the little one is enjoying a short vacation at the German coast with his grand parents) … —- *Lardons instead of Guanciale …

Chicken Massaman curry …

Welcome to the dark side 😈

We are experiencing probably the last cold spell of the year. Days are bright and sunny, and nights are clear and frosty. Befitting the cold, I made some Uyghur polo, a dish made from fatty lamb, onions, carrots and a lot of garlic. All simmered until tender, with rice added midway to absorb all the flavors. It was very tasty and very close to the version I had so often at Pear Garden in Korla …