Duvel

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 …

Well … my father is called Otto 😉

Bit of a Japanese dinner, to celebrate little ones return to Judo classes (that were on hiatus due to Covid) … Pickles … Spinach with sesame … Proteins, ready to hit the BBQ … A treat for the cook, toiling outside in front of the grill 😉 Back inside, a warm miso soup (a truly unphotogenic dish, but tasty nonetheless) … Ready to eat … Yum !

Bit of an „leftover emergency dish“: Paella with shrimps, octopus, tomato and edamame. Family approved, so I am happy with the outcome 🤗

Gesundheit !

This is the part where you need your hand (foot, ruler, … anything that gives perspective) next to the musubi - may I assume that’s quite big ?

In general, beans & grains contain both medium to significant amounts of protein, albeit each with a (partly complementary) incomplete amino acid profile. However, together they fulfill the essential amino acid spectrum, so it makes a lot of sense to eat them together. Whether you consider the combination heavy I can’t say, but in this case with the runner beans I can’t really imagine …

Wow … look at that pork belly 🥰

SV ? If so, please some details …

Thanks, @rotuts Yes, pork ribs. Any other animals ribs are decidedly difficult to come by here … I know you can’t tell from the pictures (because of the light ?), but the tater tots were crispy. But I‘ll be happy to give them a bit more time next time and get the crust even crunchier. To me, they are a a kind of tiny Rösti minus the butter flavor …

My parents are visiting and I went for something my father would certainly like: oven-baked ribs ! Served with corn, baked beans, cole slaw aaaaaaand … tater tots. I know: not that exciting for you, but this has not been available in Germany until now and it is my first time to eat it. And I like it (and my family, too). A wholesome meal 😉

Classic SchniPoSa … Schnitzel, Pommes frites and Salad. This time in true Viennese fashion, using veal and frying in clarified butter. Served with cabbage salad, french fries (oven, commercial product) and - a nod to the nearby Odenwald - Kochkäse and red currant jam.

Sometime I wonder why I post stuff …

And for those with a bit of interest of the current state of research on that matter a recent (2021) review article, that gives a validity score and the respective references to the primary literature …

Have you tried freezing the oil ? That would be my last “experiment” before I discard the whole preservation idea …

I was always wondering if it is possible to capture and preserve that flavor & effect in an extract. I had sichuan peppercorn oil in various strengths in HK and China, but was ensured that it is made from dried peppercorns. Also, the potency fades quickly … I was thinking of freezing the oil or at least immobilize the extract (using a high melting point fat, e.g. lard) to keep the effect from fading. Will you use all your bounty fresh or are you going into some preservation attempt ?

I really like the idea of the pea congee. Fantastic color, too. Can you describe it a bit more ?

Seriously ?! After hiking miles through the forest primeval, fighting off wild boars and oversized leeches, reaching the hazelnut grooves, climbing up the 12 story high trees and plucking the finest hazelnuts with your bare hands, hauling all 260 kg of them back home only in a jute sac on your back, cracking them open one by one between the walls of the old abandoned gym at 45th/Maples and your forehead and finally roasting them in a giant iron skillet over an open flame of a fire you made out of the complain notes of your landlord on the roof of your building, this is the part you think will require strength and stamina ?

On the low tech end of the scale, you‘ll be able to make a fine hazelnut paste with a heavy duty mortar & pestle.