Duvel

That one 😜

That‘s how I do it as well. Afterwards I grate the onion on the same grater. I used to rinse the potatoes too, but have given up on that, as I did not find it to make any difference to the product I make ...

Thank you for making them, @Kim Shook - they look gorgeous ! And I have to steal the idea of frying in beef tallow 🤗

Retrogradation of starch is a slow process, and simply letting the food cool down to rt typically does not affect it much in terms of the retrogradation process. That being said, I would expect a different outcome of the two samples, as the moisture content would be different from my point of view. Air frying is a baking process, with oil droplets aiding the heat transfer and therefore should yield a drier product than deep frying.

Or drink other stuff with vodka.

One thing to add: of course these claims also carry the romantic notion that the vodka is produced in artisanal pot stills ... and not in a set of regular continuously fed rectification columns.

It doesn’t need to. If you design your distillation set-up properly, one distillation is sufficient. Claims of multiple distillations are meant to suggest quality, but do - in the eyes of a technical chemist at least - in fact showcase an improper set-up or poor understanding of the process. In a very simplistic way, yes. In reality, no. Given a less-than-perfect setup and the fact that you are distilling out a low concentration environment right into the maximum azeotrope of ethanol you are bound to carry over volatiles of the same polarity, independently of their actual boiling point. We are talking 100 ppm scale here, bit they will certainly change the taste and smell. A nice overview can be found here. Filtration over activated charcoal will remove these more efficiently than another distillation attempt, due to the inherent difficulty at high purity as described above.

Ok, so I need to disclose that I never had a smash burger. I looked it up, but I am still not clear whether this refers just to a specific type of burger chain variety or if that is decribing the cooking process (squeezing the patty like a sponge) or maybe both ? Anyway, I am curious: concerning the idea, the benefits / tasty secrets of the style and how you make yours 🤗 Ohh - and a picture ! Because without a picture ...

Light lunch: Kare udon, topped with a slighly overcooked egg, tenkasu & garlic chives ...

I used frozen peas, boiled in salted water for 4-5 min, drained, added butter, a bit of heavy cream, salt & pepper and used a potato masher to get to a mushy consistency ...

Truth to be told: this was the first time I made mushy peas. I just thought that if it traditionally is served with fish & ships, I should give it a try. And it was ok. Maybe not something I’d eat on a regular basis, but tasty enough to make it again next time ... And my apologies for the confusion about the fish: the fish was fried, only the potatoes came from the oven. For the fish I used a batter of equal parts flour & potato starch, some baking powder and a beer/sparkling water mixture to thin it down to pourable thickness. Fish was floured, then dipped in the batter and fried in 170 oC oil ...

That sounds really nice - will try soon ! Sorry about the wine, though ...

Got some nice fresh cod yesterday and was envisioning fish chowder for dinner. Family was feeling like a more caloric alternative, so ... Fish and „chips“ (baked in the oven), with mushy peas. Salt, vinegar and tartare sauce on the side.

Yes, correct ! A popular Spanish brand, Campofrio. Our current house guest goes through a package every two days 🤭

When my wife starts with “Do you know what I’d feel for dinner tonight ..?”, it usually presents some sort of challenge. Today it was freshly baked bread. And dinner within the next two hours 🙄 Challenge accepted. Putting everything together to speed up the process (more yeast, diastatic malt powder, pleasant ambient temperature and 3 fold & stretch cycles in 10 min intervals) I was able to get this in 45 min from the start (30% rye, 10% spelt, rest wheat, 62% hydration): Baked in a preheated (45 min) cast iron at 250 oC for 45 min again ... Served with the content of my fridge ... And for me the leftovers of the last lamb roast, pulled, reheated with a couple of Chinese spices, cilantro & chili crisp as “Rou Jia Muffin” 🤗 Happy faces all around !

I need to dig for the picture, but I had a sampler of four (!) types of beef tongue sashimi in Fukuoka, Kyushu. One would think how many textures and tastes can you get out of a tongue, but the (sold out) big sampler included seven varieties 😉

A German interlude: Stewed beef neck, red cabbage & potato Knödel (commercial - hey, it’s a weekday) ... Served with a nice wheat beer.

Nice ! Is that based on a curried coconut broth or which basic flavor elements you use for the stew (other than lime & cilantro) ?

Funny enough, consistency is the main goal of what all Modernist volumes strive for. Or call it reproducibility, in scientific terms. Taking the guess work out of the path to your desired (good tasting) dish.

Easy peasy korean-esy ... Korean baked chicken wings ... ... with Bibimbap. No complaints 🤗

You know the drill ... Pizza & Movie night on Sundays 🥳 The classic opener: Salami & mushrooms (unfortunately, not as round as it should be) ... Cooking time just short of 3 min. Tuna and onions for our house guest ... Fresh pineapple and smoked lardons for @weinoo Olives & extra cheese for the house guest, too ... Classic Margherita for me ! All enjoyed with „Night at the Museum III“ and this ...

That looks lovely - but are you positive on your matsutake ?

It takes more than a bottle of Malbec to watch that ...

Thanks, @patti ! Of course I haven’t had your bandwidth of experiences and yet - I really feel I can relate 🤗

Yes, room temperature is your friend for any sliced product that is glued together by solidified fat ...