Duvel
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Posts posted by Duvel
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Matjes, potato cucumber salad, tomatoes w/ St. Maure, remoulade ..
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It‘s a tool. I find the „stirring while cooking“ concept appealing (a someone who spend almost a decade working in labs, surrounded by magnetic stirrers). I also think that the motor is quite powerful and makes a good mixer. I cannot subscribe to the emotional attachment some of my friends (who are decent cooks) have formed, but they produce appealing meals with it. But - so far - I haven’t encountered anything so striking or impressively made easier that I would purchase a Thermomix.
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22 minutes ago, liuzhou said:
Yeah, I read that earlier today. Made me want one even less than I already did, something that hardly seemed possible.
I was surprised that the article mentioned that China is a major market. I've never heard of or seen one here. Do they only sell through those consultants, like Tupperware in the past? A search of China's largest online merchandiser* returns zero results.*Actually, the world's largest. No, it in't Amazon.
It was „a thing“ in Hong Kong. Maybe because a lot of expats owned one ? I remember my secretary purchasing one (even though she basically didn’t cook), and when I checked on her experience a few month later she explained that „it makes good congee“. Which basically means its useless as everyone owns a rice cooker that makes good congee 😜-
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The days are getting more pleasant. Today we spend the whole day outside - first on a tour through the nearby Odenwald forest, exploring the „barite gorge“ ...
Then enjoying a lazy afternoon on the lower terrace (interdispersed with some trampoline „exercises“).
Finally, in the late afternoon a BBQ. Veal neck, marinated with herbs and garlic, asparagus, burrata with tomato and pesto, ajvar, potato salad, zaziki ...
Other options included: sausage, cevapcici, grilled cheese and pork loin skewers. Herb butter bread and condiments on the side.
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18 minutes ago, Panaderia Canadiense said:
Please accept my completely obscene miso soup from yesterday’s dinner.
Glorious - I think you could easily sell this as chanko nabe 🤗-
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42 minutes ago, liamsaunt said:
Khorasan, apparently (I thought that was a planet in Star Wars 🙂 )
https://iggysdelivery.com/products/ancient-grain
Had to choose between the “thanks” and the “lol” button ... and as much as I appreciate the clarification on the grain, your geeky word play really made my day 🤗-
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On a Friday night, after too many video conferences, when noone wants to cook or even prep the table, „build your own Hot Dog“ on IKEA plastic ware is just about the right solution ...
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On 4/21/2021 at 8:06 PM, JoNorvelleWalker said:
Perhaps I should not order food while sipping mai tais before dinner.
I noticed that alcohol consumption tends to shift my purchasing behavior towards the slightly insane.When I was living in Hong Kong, there were a couple of instances where we received the odd package of Mentaiko (cooled) or some weird Koji mold from Amazon Japan. There might have been some whiskey highballs involved, but who wants to follow up ...
When we moved back to Germany, I canceled my account. Better safe than sorry ...
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10 minutes ago, liamsaunt said:
ancient grains bread (my favorite)
Like grain picked by the elderly ? What kind of grain is considered „ancient“ ?-
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1 hour ago, MokaPot said:
For me, the pickled daikon is essential to the sandwich.
I like cilantro in the sandwich, but I've had banh mi without cilantro. (Restaurant ran out of cilantro.) I was disappointed, but the sandwich was still tasty. I survived.
I never had a Banh Mi in a restaurant setting. In fact I never had Banh Mi outside of Vietnam. The many, many times I had the chance to enjoy it there, usage of cilantro was liberal and thus for me something is missing without. YMMV.-
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13 minutes ago, Anna N said:
I have sometimes fantasized about all “recipes” being written as
salt/soy sauce/fish sauce/anchovies
sugar/honey/maple syrup
lemon juice/vinegar/tamarind/lime juice
beef/chicken/rabbit
You get the idea. Many cooks mentally make this adjustment but I think it might do more to teach the rest of us (yes, I definitely include myself) that a recipe is a suggestion not a prescription.
You make a very valid point. For me, this is the essence of the “skill” cooking. To know why a certain quality (acid, fat, salt ...) is required in a dish and how to creatively adjust or substitute it. If you combine that with a solid repertoire of basic preparations (frying, braising, grilling, ...), you are all set ...-
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1 hour ago, FeChef said:
So Cilantro is a key ingredient? I like Cilantro, i dont stock it, but its cheap enough.
For me this is an essential part of the game.
However, I would not overstress the authenticity part. From my viewpoint, it is a kind of street food and inherently flexible. I usually aim to have these categories of ingredients in it:
creamy/fatty: pâté, mayo (I like kewpie)
protein with mouthfeel: cooked/braised/grilled meats, slices
crunchy/fresh: quick pickled curls, carrot, daikon, cabbage
herbal: cilantro, mint, garlic chives
salty/umami: Vietnamese hoisin, bean sauce
spicy: chili, chili condiments
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24 minutes ago, jmacnaughtan said:
Excellent! Quiche is far too often overlooked these days.
Cheese or no cheese?
Cheeeeese !!!-
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3 hours ago, FeChef said:
Reminds me of some show or movie where these snooty guests asked for Pate at some Hotel and were given canned cat food and they loved it.
Edit: I think it was AHS
On topic, Is Diakon essential? Could Celery or cucumber be subbed?
When I don’t have daikon at hand (more often than not), I use just the quick-pickled carrot ribbons and cukes. For me, its about that fresh crunch, paired with the cilantro (which is not optional) ...-
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Lazy evening: Quiche Lorraine from store-bought fresh dough ...
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30 minutes ago, AlaMoi said:
we brought back a batch of "classic" German wine glasses - which we do use for company/holiday/fancy dinners.
for the more mundane . . . just a highball glass....
the background is unrelated , , , just dinner on the hoof...)
This is what we call a Römerglas - classic indeed ! -
The weather was pleasant enough to light up the BBQ and sit outside to enjoy the dinner ...
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On 4/12/2021 at 2:34 AM, JoNorvelleWalker said:
And the method is?
Two steps back and zoom in. -
3 minutes ago, AlaMoi said:
aren't the (USA) box wines 3 liters . . .
5 liters in Germany ... beat ya 😜 !
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55 minutes ago, Eatmywords said:
When consuming wine from a carton is a glass really even required?
When consuming wine from a carton does one even require a glass?
Isn’t this whole topic all about drinking in style ? 😉 -
2 hours ago, AlaMoi said:
considering a bottle is 750 ml, and the glass is 500 ml - ordering a double is out of the question . . .
Luckily, tetra bricks come in 1 and 2 L ...-
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42 minutes ago, rotuts said:
You mean the bread ? Thats a toasted pita bread. The turkish ones here are a bit fluffier that middle eastern pita and get toasted in a contact grill prior to be stuffed with meat & veggies ...-
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1 hour ago, weinoo said:
But even for water, soda, beer, et al. I find that I have trouble holding stemless wine glasses...they're just clunky in my hands.
In the Palatinate area of Germany (where I work, but not live 🤗), wine is drunk from the so called „Dubbeglas“, a 0.5 L stemless glass with a lot of circular indentations. It stands sturdily even on wet surfaces and you can grab it safely even after the contents of 3 or 4 glasses have been consumed.
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Chinesy tonight ...
Pork trotter jelly with vinegar dip, „fish flavor“ eggplant and smacked cucumber salad.
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Dinner 2021
in Cooking
Posted · Edited by Duvel (log)
Well - there was a leftover piece of St. Maure in the fridge, and not enough tomatoes to open a burrata for, so ... 😌
Edit: Sorry, and flavorwise they are not the perfect match. It was ok-ish, but the cheese overpowered the tomatoes a bit.