Duvel
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Posts posted by Duvel
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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 …
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Get a Koda 16” …
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Japanese movie night …
Individual bowls of “niku dofu” (my version) and to share: shiitake with wakame, cucumber with yuzu, karage (from yesterday), eihire (dried skate wings), curry senbei and some onigiri.
Accompanying sake …
Enjoyed while watching A Whisker Away … nice movie (especially if you are into cats) 👍
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18 hours ago, BonVivant said:
Beer with the duck meal
That’s a perfect match for the duck 👍-
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5 hours ago, JoNorvelleWalker said:
There is no country of origin listed for the cleaver I purchased that I can find, but for other Enoking knives where the country is specified it is always China.
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After a week out on business trip, some comfort food:
Karaage, some pickles, udon in mentsuyu with an onsen egg …
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2 hours ago, Anchobrie said:
I am wondering if you support the OP statement, do you?
I have found other threads opened by him and are full of... well, full of errors and mistakes, at minimum.
cheers
The OP was a troll. Others have followed in his footsteps …-
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5 hours ago, SusieQ said:
Late night dinner.
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53 minutes ago, KennethT said:
Not only that, but you have displacement as well as the vapor bubbles coming from the food to displace even more oil.
It‘s practically an airfryer 😉-
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4 hours ago, gfweb said:
That picture shows a volume of fries greater than the oil volume. Cavaet emptor
You know that things expand, when they get hot, right ? Think popcorn …-
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Little one is spending a week with his grandparents and for the adults version of Pizza & Movie Night we just had „freezer raid“ snacks …
Enjoyed with The Girl with the Dragon Tattoo … Noomi Rapace is still my #1 Lisbeth 🤗
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Can you precook the roulade sous vide, then chill and prep with the cold cooked roulade ?
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38 minutes ago, BonVivant said:
Next time I want to make "tororo soba" (Japanese mountain yam with soba). Forgot to get the yamaimo (Dioscorea japonica) yesterday for that dish. Purple sweet potato wheat noodles with seaweed, yolk and natto for now. To eat you stir the ingredients together and the whole thing turns into a slimy mess.
Could be the whiskey highball talking, but I‘d come around for that in an instant 🤗 …-
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I drove my parents and little one up to the coast line (Baltic sea) for a week of holiday with my fathers car, and returned by train to my hometown. That has the advantage that I had ta stopover in Hamburg, so …
A hot (and surprisingly strong) Grog !
Followed by the unusual, yet very delicious Labskaus, a stew made from beef, potatoes and red beets, served with fried eggs & pickled herring !
Yum 🤗
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I am not sure whether it’s the weather, the stress at work, the global economy or the baggage retrieval system they‘ve got at Heathrow, but every night I come home I am craving comfort food. In a lucky coincidence I am the only one who cooks at home, so …
Bratwurst, Rotkohl & buttery mashed potatoes, served with onion gravy and a cold Jever.
No complaints 🤗
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On 12/12/2021 at 2:47 AM, KennethT said:
Just saw this: it this an Ice Age collectors item ? Maybe Sid the sloth hidden behind the wine bottle, too ?
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Schlachtefest - the time of the year when pigs turn into various delectable meat products. Right now, everything pork is on offer, so I got a decent pork knuckle for less than 5€ …
Tried a new cooking method, that produced a super tender knuckle with at least a bit of a crunchy skin …
Served with (commercial) potato dumplings, a killer sauce (courtesy of said cooking method) and a „German“ salad …
And the best beer in the world !
No complaints 🤗
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3 hours ago, Ann_T said:
I grilled a European wiener which is what we would normally have when we have hot dogs.
What is an European wiener ? -
11 hours ago, KennethT said:
What is the difference between zwiebelkuchen and flammkuchen?
Traditional Flammkuchen is based on a very thin dough (with our without yeast), that is topped with a light smear of crème fraiche, raw onions and bacon. It’s cooked in a very hot oven (think >250 oC) in 1-2 minutes. It often has a bit of char on the edges and the onions.Zwiebelkuchen has often a yeasted dough, sometimes a sourdough or even a shortcrust base, thicker with high edges. Filling is slightly cooked onions with lardons, suspended in a caraway/nutmeg-scented cream & egg mixture and often topped with cheese. It is baked in a medium oven for 25-35 min, depending on thickness. It is similar to a quiche.
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After a leisurely afternoon hiking around and within the lovely city of Heidelberg …
… we stopped at a nearby vineyard, got a 2L refill of our trusted plastic canister and enjoyed freshly made Zwiebelkuchen & new wine at home, chased by some caraway Schnaps to calm down our very active bellies 🤭
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9 hours ago, Kerry Beal said:
Just need an industrial sized autoclave and Bob’s your uncle
I don’t know about Bob, but uncle Duvel could support …-
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16 hours ago, rotuts said:
here is the 8 x 8 cooked :
My shepard's pies usually not meatloaf-y, but more of a thick minced meat stew (inclusing all veggies), topped with those mashed potatoes. Is this a particular style or family recipe ?
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1 hour ago, gfweb said:
salmon with cheese and fishy bechamel
this was good?
Why should there be cheese ?
It is individually blanched cubes of salmon, broccoli florets and edamame. Placed in a buttered form and topped with said bechamel (butter, flour, milk infused with a dashi sachet and smoked mackerel bits), then broiled. Yeap - it was very good.
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Broccoli, edamame and salmon filet bake with “fishy”* bechamel sauce …
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* thanks to infusing the milk with the unusable parts of yesterday’s smoked mackerel and a sachet of dried bonito flakes …
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Cleavers
in Kitchen Consumer
Posted
It ain’t Japanese, though … 😉