Duvel

Nope, just in the 13th, pretty close to the business end of Rue Mouffetard. I really had to walk the whole city to collect everything 😉

Absolutely nothing - for regular beer. But the carbonation of Duvel beer is so strong that drinking straight from the bottle is not so pleasant …

Easter holidays aka a long weekend in Paris. Today a long needed break from everything: while the little one and my wife headed out for Disneyland, I decided to take a walk and pick up my dinner, themed after our current Pâtés & Terrines Cook-Off … Soooo … Some fresh goat cheese (plus quatre épice and a Duvel Triple Hop*) from La Grande Epicerie de Paris … A quarter miche from Poilâne … A Terrine de Grand Mére and a quail, foie gras & dried fruit pâté from Arnaud Nicolas … Pickles from Maille … And another local beer* from next doors supermarket … Enjoyed on our little balcony. Well deserved too … walked 23 km to assemble that dinner 😉 —- * Yes, you’ve noticed the McDonalds paper cup. It’s a story for another day, but let me assure you that a) it was pristine and b) I wasn’t in the mood to go down and pick up a proper glass. Choices …

It is at least the most common. T55 is already considered entering the bread flours (think baguette). There will be instances where pâtisserie items use T55, but as you rightfully said you might be able to indentify those by the desired structure of your product. Also, sweet items that fall under the viennoiserie category employ frequently stronger flours (though technically viennoiserie technically falls under boulangerie, so might not be part of your books).

The “arcticle” seems to be more of a promotional piece. It also confuses the milling/processing grade (typology based on ash content or how much of the mineral rich outer bran has been removed) with the fineness of the milling/sieving. French flours for pâtisserie are soft and fine milled, so a lower ash content (T45) and a fine milling (00) coincide, but are independent. Think atta flour …

You can use whatever works for you at a proper T45 substitute: you want a soft, very fine milled (think 00-000) and low protein flour. I assume for most of the recipes, bleached and non-enriched will work best. Not in France, though …

How could he ? I would enjoy your bread & ham with those beans for weeks …

Looking good, @gfweb … Would you let us admire the money shot (a cross section of your terrine) and maybe share a link to the BBC recipe ..?

Sunday breakfast. A little bit of everything …

Heading out tomorrow night for a spontaneous, yet very much needed short break over the Easter weekend - „cleaning out the fridge sandwiches“: Tomato mozz & Jägertoast (ham, fried champignons & cheese) …

You can also check the original ingredients (that are pretty basic), use a standard ratio and take it from there … INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACINAMIDE, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, CALCIUM CARBONATE. I‘d start with 200 g flour, 1 Tbsp sugar, tsp baking soda plus a pinch of salt. Process as the original mix.

Would you mind sharing your recipe / pictures ?

At least over here, the Bauer/Bauern prefix typically denotes a rustic preparation: coarse, mostly with all parts of the pig (beef is not often used here), robust spices (think majoram, caraway, allspice, ...). Country-style or de campagne will head in the same direction.

2h might be a stretch - but remember: you are #1 to be welcome here to move in 🤗

Part II of my sister’s visit: the Schnitzel evening. She specifically requested with Bratkartoffeln & mushroom cream sauce, so that’s what we had (plus Kochkäse and lingonberry jam for me). Little one breaded again enthusiastically … Mine ! Bratkartoffeln were very good. I upped the caraway & garlic powder. Since the oil was hot and there was some Mett left over from breakfast … Scotch eggs 🥳 ! The rest of my family did not share my enthusiasm for these - I on the other hand loved them ! Some Manhattan as a digestif … Asking for some bar snacks. I‘ll sleep well tonight …

Nooooo - the man wants to make a terrine … I fully support that !

Lobster & salmon will do … if not, let me send you a astaxanthin sample 🤗

Yeap … astaxanthin.

My sister came over this weekend for a long due visit. When I asked what she wanted to eat her list was Schnitzel, potato soup or lasagna. Little one narrowed it down to Schnitzel and potato soup, so tonight we had the latter. When I asked why he likes the soup better than the lasagna (which would have been my first pick) he answered „because of the bread bowl“ 🙄 It wasn’t really part of the original plan, but hey … Served with a smoked Frankfurter sausage and a great local unfiltered & unpasteurized beer … Happy camper … And a little liquid dessert for my BIL and me 🥳

This one …

Truth to be told, I never had cretons. From what I have read so far it is softer & spreadable compared to a firm pâté; more similar to rillettes. But this is a Cook-Off and we want to embrace the topic in all its facets, so please show and teach us how to make your cretons, and we‘ll compare together 🤗

I am pretty certain (and can wholeheartedly recommend) to have a pâté on the table 🤗 …

The meat was marinated (salt, bit of vinegar, garlic, spices) and was nice and tender.

That is correct. @rotuts asked whether the cuts change much in the course of the whole piece, and from my view - despite being comprised of several distinct muscles - the resulting steaks are pretty similar, with the remark the ones closer to the head have a bit more connective tissue …

It makes me wonder what those shops/vendors do with that cut if they don’t sell it as such …