Duvel

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 …

In my world it would be a coffee-flavored sponge cake, but I assume that doesn’t fit your request …

Felt like fish today. Despite being it a Monday, the local fish monger had freshly delivered cod. Fish & chips (and sauce remoulade plus some minty mashed peas) …

Lovely ! What kind of wrapper do you use ? The color is very light for a lye-based dough ...

I have successfully cooked rice with (diluted) coconut milk in my trusted Zojirushi. And I make chicken soup in it. Regularly.

Not quite IKEA‘s, but the version the little one (and me) like best. There are usually no mushrooms in the sauce, but I like to include them. Serve with boiled potatoes or buttery mash, veggies of your choice (think root vegetables) and lingonberry jam: Ingredients: 600 g of mixed minced meat. I like 50% beef and 50% fatty pork, but really - you can use anything. 1 egg ~ 80 g of freshly made breadcrumbs 14 g salt 1 grated garlic clove 3 g of this mixture: equal parts of black pepper, nutmeg (or mace), dried ginger and allspice. If you don’t want to go all the way: just pepper & nutmeg will do fine. 40 g butter 40 g flour 200 g thickly sliced mushrooms 1/2 teaspoon mustard* 1 teaspoon soy sauce* 400 ml beef stock 150 ml creme fraiche (or cream plus some lemon juice) dash of Worcestershire sauce (optional) salt to taste Method: Mix all the ingredients for the meatballs and set aside for 30 min. Form into balls (between walnut and goofball size), put on a baking sheet and bale at 220 oC convection for about 15 min, or until browned nd cooked through. In the meantime melt the butter, brown the mushrooms and add the flour to make a light roux. Stir in stock, mustard, soy sauce and bring to a light simmer. Add creme fraiche, most of the meat balls (reserve two or three as a cooks treat) and cook for about 5 min more. Check seasonings and serve … —- * this is a fairly mild sauce. You can double these two ingredients to get bit more oomph.

Having still some red-braised short rib handy, I made some steamed buns and stuffed them with said short rib, kewpie, quick-pickled cucumbers, cilantro and chili crisp. Drizzled with the braising liquid and wolfed down before the the structural integrity of the bun was compromised