Duvel

Getting cold outside and as a result I am getting more indoor-sy. So, tonight we watched a documentary about the Permian mass extinction event*, that resulted in a brief evolutionary leap for the proto-mammals (before being all eaten by the proto-reptiles). What better way to celebrate that brief time of proto-mammal abundance than eating two of the latest members of their evolutionary tree in the form of a double bacon cheeseburger. —- * interestingly, they explained that the first couple of million years after the mass extinction, earth was dominated by fungi. I tried to explain to little one that that must have been the birth of his beloved pizza funghi with salami, but with 10 years he seems to be able to detect when my theories are not that plausible …

Well … my Google has it 😊 Part of the entrecôte with decent marbelling.

May I stand in line for those as well ..?

Why ?!

It comes out like a Semmelknödel … Until I read this thread I would not have imagined to have a loose bread filling in a roasted bird …

Dry cure with nitrate and make Lachsschinken …

No shortage here … 15%, 32% or 40% cream available. Couple of brands, all supermarkets.

Hahaha … no worries. It looks a little bit different every time I make it, so there could have been an underlying change in recipe 🙏

Still using this one, but upping the star anise, black cardamom and Sichuan peppercorns a bit …

Needed some comfort food tonight - but family was not in the mood for neither German not Japanese, sooo … „Sichuan“ dinner: Da pan ji (大盘鸡)- ok, technically more of a Xinjiang dish, but the flavor profile matches pretty well … Mapo dofu (麻婆豆腐)(with extra Sichuan peppercorn oil) … Hot & sour soup (酸辣湯 - suan la tang) … Yangzhou fried rice (揚州炒飯) … And finally - as per little ones request - bao zi (包子)… Perfect accompaniment 🤗 No complaints. Ohh - and we have sufficient leftovers for the rest of the week 😉

It might be a bit of a workaround, but look into baby milk warmers. They won’t boil your water, but they will allow you to warm/keep water at exactly 98.6 F in translucent bottles …

What‘s the logic behind that gradient ?

Eehm …

Damn … healthy or not, that’s a work of art 🙏

Yogurt will certainly add some tartness, but I usually mix full fat yoghurt with 1:1 with cream cheese to get a proper texture.

Thank you ! And thank you also for wiring me my 10% cut on your savings on not having to buy a new pacojet. Now let me see: eight grand for the pacojet minus 25 bucks for the microplane …

You guys are just plain lazy - you can achieve the same results on frozen anything with a good old microplane, a lot of elbow grease and repetition. Freeze. Grate. Freeze. Grate. Freeze. Grate …

Please consider posting a picture of your dish - I imagine steamed broccoli with chicken purée dressing …

Or use chicken liver instead of chicken breast - healthier, too (mmmmh, vitamin B12 😉)

Chicken shake ?!

What do you intend to do with said puree ? I assume you don’t consume it raw, so when do you encounter the „graininess“ ? It is a visual thing or a mouth-feel thing and if the latter, what is the final product in which you feel the graininess ?

Are you able to get vegan milk substitutes ? If so, think bechamel and subsequently think lasagna. With garlic/spinach/ricotta, with mushrooms & bechamel, with cooked down courgettes, garlic and tomato. Endless varieties, all easily freezable and lets be gonest: who doesn’t like pasta ?

It ain’t Japanese, though … 😉

I know my suggested Zwilling model didn’t make the cut, so I’ll pitch this one … Razor sharp (like all Global knives), „regular“ maintenance with a whetstone - nothing exotic, stylish to boot. If I would need one outside the Zwilling, that‘s the one …