Duvel

Hmm ... for me that would just be headcheese with vinegar in it (as about half of the varieties of Sülze have here). I do not see the pickling aspect, that for me would involve some treatment/storage option for the final product. Or maybe I got lost in translation, as so often ...

Schupfnudeln, fried in clarified butter, with onions, bacon and Sauerkraut. Plus a Duvel, because ... 🤗

Could you explain the concept “pickled headcheese” ?

I think you need to clarify what exactly your goal is. Landjäger is cured, quickly dried (1-2 days) and then cold smoked. There is no ripening phase. If you aim for lacto-fermented cured sausage (salami, fuet) you will need to follow a more elaborate program, and depends heavily on your composition (e.g. carbohydrate content, ...), so there is no “one size fits all”. For your questions on humidity, weight loss and storage: yes, yes, and “eat them”, store in a cool cellar (low moisture) or vacuum seal and freeze.

Roasted carrot soup, “kinda tandoori” pork skewers and Einbecker Mai Ur-Bock - the worlds first Bock beer.

I’d give native coconut oil a try (if you don’t mind the faint coconut-ty aftertaste) or - as suggested - highly hydrogenated shortening, such as Crisco.

Might be more of a wording issue than actually a butchery topic ... I had this, but learned the term “cutlet” for it.

But it leaves more time to enjoy your nice wines ...

Last of the triumvirate of heart attack-inducing corned beef dishes: corned beef hash with egg ... Yummy !

Veal cutlets and tomato-edamame salad with burrata ... wish I could show you a nicely plated picture (or a complete one at that) but family was obviously hungry. When I returned from getting my beer, half of the dinner was inhaled ...

Sauerkraut baked with potatoes in a casserole is a common dish (as both ingredients are widespread and popular, so are all their linear combinations). There is a lasagna-type dish layering Sauerkraut, mashed potatoes and Leberwurst (liver sausage) from the area around Heilbronn (about 1h from here). I hade that dish made with blood sausage once in a brew pub in Heidelberg, so I’d assume there is a regional touch to it. In the north, where I hail from, Sauerkraut is exclusively boiled with cured meats. Boiling destroys the lactic bateria (that lead to the Khmer Rouge effect) and - contrary to popular opinion - actually increases the bioavailability of the vitamin C (so makes it more “healthy”.

... and it has the effect of the Khmer Rouge invading your lower intestines. No translation needed 🤭

My 7 year old currently makes plans where to go for trips after all that Corona stuff is finally over. First thing will be to Japan, of course. But my wife told him she wants to visit NYC ... and he was wondering what kind of food they have over there ... I know where to bring him 🤗

Looks good - did it have that “special” ingredient ?

Looks fun - I showed the trailer to the little one, and after seeing Mochi and that they went to Japan he was sold ... looking forward to watch together with him 🤗

Your recipe translates to about 85-90% hydration, which looks ok. I take it that you are able to determine proper gluten development, so I would rule that out as well. Could it be that shaping a high hydration dough could be an issue for you ? Are you able to shape the dough properly (and build structure) after bulk ferment to create enough surface tension, so that the oven spring will have a chance to expand the dough in all directions, rather than the dough flattening out in the oven before the oven spring happens ?

Tamagoyaki, raw minced pork, shichimi togarashi & furikake ...

My sister is visiting. When I asked what she’d like to have for dinner she answered immediately “Matjes Haufrauenart mit Bratkartoffeln” (or soused herring “housewife style” with home fries). Little one heard Matjes and requested sushi with it - so we had both: Matjes (with sour cream, onion, pickles and apples) plus homefries and DIY temaki sushi ... It was a creative evening, during which the little one created Bratkartoffel sushi 🤭 All enjoyed with a suprising beer find.

This one, first entry. Invented (and named) after Einbeck, a small town about 50 km away from my hometown. A friends father held one stock of the company, that is still producing it to get an invitation for the annual shareholder meeting, where the beer was served ad libitum. A fun way to get wasted ...

I read that somewhere - I wish I could reference it, as I did not have the proportions ready and went by gut feeling ... The idea is that rye has a lot more amylases, enzymes that convert starched to sugars and mess up your bread structure and browning, as they create to much sugar during fermentation time. A lower pH disables them, that why sourdough & rye are best friends. You can add vinegar to bring down the pH, so pickling juice fits into the concept and the flavor profile ...

Rye bread, specifically made for Reuben sandwiches. 2/3 wheat flour (type 550), 1/3 rye (type 997). 62% hydration, 1/4 of which was pickling liquid from pickles to lower the pH and restrict amylase activity in the rye flour. Some brown sugar, some caraway seeds - baked in an (oval) dutch oven.

Thanks ... slices courtesy of my favorite workhorse:

I feel that the best part of making corned beef is to have leftovers ... so tonight - for my sisters visit - Reubens for the men (and the little one) and burgers for the ladies. Made some fresh rye bread ... Served with potato crisps and a pickle ... And a Maibock, because I deserve it ☺️

Thanks. I did not slash, but punctured the fat cap in a tight pattern. You are right on the timing - it was the first time for me as well. But I kept the curing salt on the low side, so I‘d count that as a possibility. Next time ... fail better 🤗

Yup, and the above mentioned whiskey is their happy collaboration with Darryl McNally of The Dublin Libertines ...