Duvel

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.

Yes, they were both in Spanish. We are now in Aragòn, a bit west of Catalonia …

I think that Spain had a quite diverse range of baked goods (and the corresponding traditions). As for the everyday bread I tend to agree with your observation: I find it less standing out (as for example a good loaf of sourdough rye would) and more of a team player with the other dishes being served. That being said - Infind even a not that outstanding piece of baguette derivative does a fantastic job as a carrier for Spanish cheeses and charcuterie, if toasted, rubbed with tomato & possibly garlic and doused with olive oil and salt …

For lunch, we went to the neighboring town of Adahuesca. Please keep in mind - this is the middle of nowhere: both Alquezar and Adahuesca have leas than 200 inhabitants. Arriving in the middle of the siesta at 14.00h, the town was dead. We walked from the place where I felt less worried to leave my car to a nondescript courtyard. The restaurant was run by a group of ladies (most likely all younger than me). Our waitress was charming and probably 9 month pregnant. She knew my FIL and while providing the menu she asked whether she should bring 4 or 5 degustation menus. He answered 4, as my MIL “wasn’t that hungry”. Little one was delighted that he got his own menu 😉 Starters: Melon soup. A sandwich from fried squid with allioli on squid ink bread. A mussels croquette. An ensphered gazpacho. Someone was happy ! A loaf of bread appeared, still warm from the oven. Next was octopus, mixed with raw apple, celery and a mayonnaise infused with piementon de la vera, smoked paprika. Very good … The best dish of the whole lunch was this: apple slices, braised in duck stock and layered with duck confit. Incredibly flavorful. For the main course we chose four different dishes and circulated … Lamb meatballs (ultra juicy and intense) Braised oxtail (in a red wine reduction). Braised pork cheek with mushrooms. Grilled secreto de iberico with local goat cheese (we’ll come back to the latter tomorrow). We were all full, but there were a few desserts … Chocolate brownie with vanilla ice cream Peanut brittle cheese cake A kind of caramel creme … Just a coffee today (as I had to drive), but I guess you know how that looks … A fantastic meal in an unexpected place. I hope they’ll stay in business for a long time 😌 !

A lazy day unfolded … I was requested by my FIL to take it easy on the breakfast, because “we will have a nice lunch in the next town. You will like it.” - and who am I to spoil my day ?! A simple bocadillo: baguette, rubbed with tomato, olive oil and salt, with a fresh simple omelette and bacon. Together with a cortado. My FILs breakfast consisted of a glass of red wine (although I suspected that he had other stuff before we finally got up at 10.00h 😉).

No family perks, just maybe a faster service 😉 Normally, you show up with your camper or with just a tent. Toilets, showers, a swimming pool, self-catering kitchens, waste management, utilities are provided for and can be used. You can rent a cabin like the one we got (there are only a handful) if you prefer a more luxurious stay. The adjacent restaurant is an option for those with limited cooking equipment or skills …

Trust me - if you serve me from that well worn one, I’ll know immediately that my hostess knows how to cook and to eat !

That’s the effect that a couple of those usually have on me 😉