Duvel

In Germany, Schweinshaxe is always made with uncured pork shanks. Cured ones are boiled and served as Eisbein ...

No, I haven’t yet. Problem is that I am the only one in my household partial to blue cheese. And when my dad is around (who loves a good bleu as well), I do his favorite spinach, roasted garlic and blue cheese instead. Maybe in the following weeks I‘ll sneak in a half of pear & blue. Must be yummy 😎

Pizza & movie night … Deviating from our routine little one requested Pizza Hawaii, made with fresh pineapple and smoked bacon. Very good … And meatball & mushrooms, using up yesterdays (semi-spicy) Italian meatballs … Enjoyed while watching Mary and the Witch‘s flower … No complaints 🤗

As you have a lot, go with the new recipe and give it a try …

Then go to a farm that really values its customers (and show your commitment to the cause) 😎 https://www.daiowasabi.co.jp

I hope you‘ll enjoy it. If you present your friends with it you can label it Bratkartoffelgewürz (lit. „spice for home fries“) …

You can find the recipe for the spice mix here …

Leftovers in a nice presentation …

Thanks for supporting with the maths … I was reluctant to post, as 750 mL in my household is only half a serving 🫢

I do drink a lot of Chimay and I do have a soda maker. Unless your economy works very different than mine, two or three button punches of CO2 on a SodaStream(tm) will be significantly cheaper than a 0.75L bottle of Chimay Blue …

It‘s a tool for people lacking the upper body strength to cut through a chicken bone with a wimpy cleaver. Used to be a fad with HK housewifes …

Just re-carbonate it in the soda maker ....

Pizza & movie night ! Mushrooms, bacon & homemade sweet italian sausage … Anchovies, capers & olives … Enjoyed with Ghibli‘s The cat returns … no complaints 🤗

And if you end up at Ortolan, you‘ve come full circle size & flavorwise 🤗

Are those chicken thighs getting even smaller ..?

Germans like to put some paprika-flavored salt on potato dishes, e.g. french fries, Bratkartoffeln (home fries), Rösti … this is my version: 10 parts salt 1 part sugar 1 part MSG 2 parts sweet paprika 2 parts smoked paprika 1 part Sri Lankan unroasted curry powder (or any other flavorful curry) 1 part garlic powder

And he is only 10 …

Little one had a couple of friends over for games & fun. While I was dozing off upstairs I heard him announce „Why don’t you stay for dinner, my dad cooks whatever you like“ 😱 That could have been technically correct, but as everyone had something different in mind and the wishes ranged from spinach lasagna to Schnitzel I had to find a common denominator: bacon cheeseburger with fries. Built … Served with a new entry in German cringle cut crisps market from the airfryer. “Iglo“ brand with very good air fry results - dusted with Duvel dust. And after the troops were fed, my bueger using this odd (and oddly delicious) raspberry chipotle sauce I recently unearthed from our basement. No complaints. Except that the mom of one of the kids called this morning to „jokingly“ invite herself next time as well 😎

Out of curiosity: why do you want to buy „real“ wasabi ?

Bacteria are cells and cannot „migrate“ through solid muscle tissue. So, the assessment that with intact muscle fibers (from a properly butchered cut) bacterial contamination would be minimal is correct. Thus for long SV times @rotuts suggestion to sterilize the surface (presear, blanching) is a good idea to minimize bacterial load in the SV bag. The two times I had issues with long SV times in both cases I did not tret the surface properly. But - and this might ease your minds - in both cases the bag ballooned up and the failed cook was noticeable before one took a bite.

That's either a tiiiiny chicken or a huuuuge corn !

Bocuse introduces a clarification step using a ground meat raft for „traditionally“ soups, e.g. his famous truffled chicken soup. Clarifies the soup and intensifies the flavor - maybe that‘s a way to go (with whatever base you have) for you ?

I would put it out for the hedgehog …

Can you share a picture ..?

I experienced the same. My workaround is to preheat longer (>>30 min) and then for the actual baking to reduce the top heat as much as possible. I use a "hack" where you press down the regulator button as if to turn off and then adjust just below the intended minimum. Gives you ~10 sec more without incinerating the top and allows for a bit more "doneness" for the bottom crust ...