Duvel
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Posts posted by Duvel
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„American Gyros“, made from minced beef & lamb using my Leberkäse method. Cooked in a loaf tin, cooled and refried in thin slices …
Served with a Greek salad and minty Zaziki.
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2 hours ago, mgaretz said:
Another pork chop made in the NFG (I'm not posting them all) but thought I would post this one because I grilled some Brussels sprouts along with the chop. They look really burnt but they were good. They were marinated in avocado oil and balsamic.
Wow - that is a healthy Color on those sprouts. Only due to the balsamic ?-
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Okonomiyaki meets Jeon meets the content of family Duvel‘s vegetable crisper …
Daikon, celery, cabbage, leek, carrot, onion, garlic. Some mixed minced meat, marinated in Ssamjang, thrown in for good measure. Served with a dipping sauce of fish sauce, lime, maple sirup and sriracha. No complaints 🤗
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In all seriousness: my palate is not able to differentiate between a proper and a semiproper oxygenated wine, so all functional aspects of the glass (including a fancy constriction and the like) are unfortunately lost for me. The insulation features from @rotuts post are also irrelevant, because I drink too fast.
Esthetics are always subject to ones preferences, but if it has a long stem, a decent bulge and a reasonable volume, it‘ll do for me. And the IKEA ones are doing the job for me as many of the ones pictured in the article.
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4 hours ago, liuzhou said:
Thanks. I know elk and I know Yunnan but I also know there are no elk in Yunnan!
At least not anymore*
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* which can - without any doubt - be attributed to the widespread popularity of the Yunnan elk dish in prehistoric times …
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CNY eve in Germany …
Fish (that didn’t fit into my steaming setup, for prosperity)
Dumplings (for wealth)
Noodles (for happiness & longevity)
I thing we got it covered ☺️
Gong Xi Fa Cai - Gong Hei Fat Choy 🙏
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Really … you went to the elephant sanctuary and didn’t fill up on the free trunk jerky, so you still could squeeze in dinner ?!?
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Damn - and I thought moving from IKEA plastic cups to IKEA 365 wine glasses was the pinnacle of refinement … 🙄
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3 hours ago, lemniscate said:
There were ostrich "ranchettes" all over here years back. Was some kind of get-rich-quick agri-scam. Then everyone moved onto the Alpaca agri-scam. I'm waiting for the Bactrian camel version, then I'll bite. I love Bactrians.
I had Bactrian camel a couple of times when I was visiting Xinjiang province in China. Tasty lean meat, only had it braised with plenty of spices. Sweeter version of beef comes to mind …But for this Cook-Off, you‘ll need to bite into ostrich*
*or any other avian variety of choice.
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3 minutes ago, KennethT said:
I've seen ostrich meat - but it's usually ground or what they call "loin". It's delicious, but expensive. I'd imagine the wings are used in the ground meat. Maybe someone could contat an ostrich farm and save a couple wings from the grinder?
You can mail order …-
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9 hours ago, heidih said:
@Duvel you joked about ostrich wings a while back. I think they use their wings to propel when running so probably (aside from cost) not a good plan
I wasn’t joking - in fact, I found a source for those in the US (link in my introduction post). For me it would be very interesting how ostrich wings compare - I mean ostrich meat is red, very much akin to beef. Can you imagine „beefy“ wings ?! Think of the possibilities 🤗I would not worry about their „uselessness“. Farmed chickens use their wings most likely even less that ostriches, so texture should be fine and not too tough …
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10 hours ago, dcarch said:
Sous vide, dehydrate and finally broiled for crispy skin.
Nice ones, @dcarch! I think we had a few of those precook/dry/crisp combinations and though laborious they seem to yield results …I was wondering about your wings: I have not come across „full wings“ here so far. Even in the ethnic market (that are more Mediterranean/middle eastern here), wings are sold without the tip. Where do you source yours ?
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4 minutes ago, weinoo said:
Well, I never considered those Martinis either (especially since they're mostly made with vodka).
What you've got is very cold gin. Either mucked up or enhanced (depending on one's taste) by the olive brine. Which is fine - no one's arguing that. I'm just opining that it's not a Martini.
Fair enough 🤗(and yet I‘ll enjoy it under that name in private)
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5 minutes ago, gfweb said:
I left a bunch on the counter (after frying) for a few hours and reheated in the airfryer for a few minutes.
Came out perfect...so they can be premade and finished at dinner time.
That‘s intriguing. Now, if you could premake and freeze them …-
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1 hour ago, Katie Meadow said:
I prefer Bombay regular to Sapphire
Me too, for the “regular” Sapphire (at 40%). Bombay dry is at 42%, and the Sapphire 47% is at … well … 47%. It is more intense, not for the higher alcohol content but the lack of dilution, if you will, of the flavours. That, some brine, some lemon peel if you feel fancy and veeeery cold does the trick. -
38 minutes ago, weinoo said:
Not really a Martini, but you know that. (right?)
YMMV … but in a world where people order espresso martinis, appletinis and the like, I am pretty sure my preferred version could qualify.For me, „my“ Martini is a straight hard & savory cocktail. I want the brine, and I want the alcohol and I want the herbal/spicy background that the gin provides. And I want the viscosity of a frozen gin in combination with the brine. Vermouth does distract from all of that.
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My „perfect“ dry (& dirty) Martini consists of Bombay Sapphire 47%, a few dashes of Espinaler Olives pickling liquid and a stick to fend off anyone that wants to add vermouth …
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2 minutes ago, heidih said:
I get it Here "bigger is better" seems to prevail. So will you give them a go ?
I leave this to popular vote 😝-
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38 minutes ago, KennethT said:
Oh, I'm not surprised it exists in Germany or anywhere in Asia... but I've never seen it in the US - so I thought it was funny that they put it in the flyer for USA foods for the superbowl.
Keep in mind, this is what the largest discounter in Germany has in its portfolio and “adapts” to a specific occasion (in this case Super Bowl). It doesn’t strife for authenticity, but rather what the customers will actually buy.-
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36 minutes ago, ElsieD said:
@Duvel Is that 3,29 euros (4.70 Cdn.) for 1 KG of chicken wings?
Yes, but probably the meat content is less than that (probably 850g+), rest will be marinade.-
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49 minutes ago, heidih said:
Here XXL would refer to Extra Extra Large. What do you think your bag is describing?
Here as well. The XXL refers to the bag size, definitely. I know that might not be the case in the US, but here one kilogram of frozen prepared food is considered a lot. It is usually frozen and sold in smaller portions. -
2 minutes ago, KennethT said:
pork jerky?
Sure, why not. Think bak kwa (but with different flavor profile) … -
2 minutes ago, rotuts said:
'Hot-Dog' in a jar ?
in Germany ?
center of the Wurst Universe ?
That is fairly common, I have no issues with that … -
Bump - and just as a friendly reminder: Superbowl is coming …
Even Aldi Germany has jumped on the bandwagon and - befitting this topic - is offering American Chicken Wings (in two flavors, authenticity check pending) 😉
Should I take a one for the team ?
And just because you might be interested what Germanys largest discounter offers for Superbowl, here the complete portfolio:
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Dinner 2022
in Cooking
Posted
Sorry, not pictured. The pita was sitting next to me complaining about the celery in the Greek salad …