Duvel

Nope. Just the soup … although you are right: a nice mixed rye would have been nice 🤗

It gets chilly outside, so warm and comforting soups are in high demand by my family. Today potato leek, with cured & smoked pork neck and a boiled sausage …

Do they adjust the hydration level when introducing the dough relaxer ?

I have the Neuro Fuzzy. For the last 14 years. Works still like a charm and makes perfect rice every single time. Can’t imagine what other models can possibly do better for rice …

It’s been raining cats & dogs outside for the whole day, so there was no way I’d make pizza in the Ooni today … Instead I used the prepared poolish to test the inclusion of cornmeal, as described by @Chris Hennes in the Cooking with Modernist Pizza thread. So, 90% Caputo Cuoco flour, 10% fine cornmeal, 65% hydration, 1.75% salt, 18h poolish (20%). Knead, 1h bulk ferment, balling 225g pieces, 2h rise. Baked for 5.5 min on my preheated pizza steel at 250 oC. Crust was sturdy and crunchy, with quite some chew. Taste was good, my family liked it. Italian sausage (from Italy, for that matter, heavy on the fennel) Tuna and onion And since we are deviating anyway from the usual - the popular Japanese “ebi mayo” pizza: Shrimp, kewpie mayo and sweet corn

Thanks for the reference to WWII - could have as well been the Brexit edition for the upcoming holiday season 🤭

If it was very good, I’d say that’s the second difference. You seemed to be slightly displeased with the first incarnation …

We decided to take the little one to Legoland. For our US readers thats the little cousin of Disneyland, just with a strong emphasis on bricks … As an added bonus, Legoland is pretty much in the middle of (Swabian) nowhere. In the town, where we had our hotel, there was just one restaurant. Actually the village pub. It was ancient & somewhat fun … Little one found a greeting pillow for his grandma … My wife had the Käsespätzle (fantastic), little one opted for the Schnitzel (great, please forgo the Ketchup) and I had the mixed plate, including some terrific homemade Maultaschen, Käsespätzle and fillet of pork with wild mushrooms … Some homemade pearbased Schnaps to close the meal and provide for the way home … I slept well that night 🤗

Yep. Bikini always works. Always …

Got some new wine (called Federweisser) yesterday, still sweet, yet with already some alcohol development. Decided to make Speckkuchen to go with it … No pictures of the meal, as it was too quickly consumed 🤭

This one‘s from IKEA. I don’t know how it is sealed, but I use it for years and it goes everytime in the dishwasher. No water goes in, hence none drops out …

Exactly ! Isn’t that what the “e” stands for ..?

Nice ! What kind of dipping sauce do you like to use ? It looks not quite like Tonkatsu sauce …

Fridge & freezer dive dinner (because according to my wife both are way too full 🙄): Homemade kotteri ramen stock, shrimps, very soft boiled eggs, caramelized onions, thai basil, nori. All in all a weird combo, but tasty nonetheless …

“Raiding the freezer/fridge” type of Chirashizushi …

Lovely … I haven’t had that for ages. Would you mind sharing your recipe ?

And I thought for a second thats the famous Chinese equipment set for removing earwax …

Thanks, @Kim Shook ! Actually, these are my standard „whole“ shrimps. Not especially large or anything, just for being served whole and potentially sucking their heads empty. I keep them and a back of shell-on easy peel headless ones for different applications.

Why is that ?

It‘s a Bavarian veal sausage, flavored with lemon, parsley and some spices. Traditionally boiled and consumed before lunch by „sucking“ out the sausage from its peel. Goes well with sweet mustard … more here.

After a rather intense day at work (read: home office), I needed to move a bit. My walk through the fields ended at the supermarket. I didn‘t need anything, but they had Bavarian weeks and I decided ad hoc for a mini Oktoberfest. With a full fridge at home (as my wife pointed out rightfully after my return). But who is to blame ? Never go shopping with an empty stomach … Fresh Weisswurst … Knödel with mushrooms & roasted onions … Bierradi (daikon, salted) And a nice beer … There are worst days to be had 🤗

For some reason I‘ve got this hankering for Giuvetsi (or Juwezi in German) for some time now. I think it started some weeks ago when I was too lazy to cook and ordered some Gyros at the Greek restaurant, that had earned my trust. My wife wanted something different and I suggested Juwezi. It was bad. As great as their Gyros is, the Juwezi sucked. Big time. I decided to make my own … Flash forward to Friday. 1.5 kg of beef neck were marinated with allspice, nutmeg and oregano, browned and simmered with a loooot of wine, bay leaf, cinnamon and quite some veggies for several hours in the oven Today I strained the sauce, added toasted kritharaki noodles and simmered for 30 min more in a clay pot for the pasta to absorb all the sauce. Topped with crumbled Feta cheese it was really good. Both my wife and the little one asked for seconds and one of them, who still has some growing to do, wanted thirds. Preceded by some Meze … Then the piece de resistance … And all helped by Ouzo. (and accompanied by Disney‘s Robin Hood)

Living in an area where the only decent Asian food is the one you prepare yourself, I’d say: Lucky you, but … Sushi 😋 ?! That‘s at least asian-ish … what is PX-hoisin ?

Wow 😍 And that doesn’t even begin to describe how much I want that focaccia ! It is a long-standing deal that @Shelby will move in with me one day, but in case you fancy continental Europe, I‘ll make space …

Truly sad news - rest in peace, David …