Duvel

With the Hobbit feet in the picture, I think it’s pronounced Lembas Bread ...

That‘s a great idea and a wonderful execution 🤗

You can skip the entire box - just give me a plate of that uni (and some sake) !!!

I had never heard of neither the brand nor the product before, but one day the delivery service of our supermarket in Hong Kong dropped off a wrong delivery and our domestic helper went bananas over the two bottles of syrup that it contained. Literally half of the first quart bottle was consumed before I came home. I paid for the two bottles at the store (and am sure the clerk never forwarded the money to the shop) and let our helper keep the bottles. That stuff was so incredibly popular with her and her friends - me and the little one were not as impressed ...

Sounds Chinese ...

Sure. When on offer, rabbit is around 10 €/kg (last week 10.49 €/kg) for the whole animal, including head, lungs, heart, kidneys & liver. Regular price is about 15 €/kg for the whole bunny, and 25 €/kg and up for selected parts (e.g. front or hind legs, saddle). The rabbits offered in the two major supermarkets here is imported from nearby France (Alsace).

And now ... let’s cook them 😉

I remember having that combination once. A quick check through my collection gave at least one more instance of using mustard in a Beijing style dish (from a series of regional cookbooks, published by Wei-Chuan, Taiwan) ...

Tonight another attempt to use up the rabbit dishes of this week: Banh Mi, featuring the rabbit terrine from Sunday, with Kewpie, fried egg, quick pickled carrot and cucumber, plenty of cilantro, fried onions and Vietnamese hoisin sauce. Accompanied by a fruity Hop House lager ...

The conill amb xocolata described above suffered from a lingering bitterness of the sauce. Today I used the leftovers to prepare rabbit tacos. The basic flavor profile of the dish lend itself already to be used in a Mexican dish, and I used additional soaked ancho peppers and cumin/cinnamon/coriander to smoothen out the sauce ... So, refried pulled rabbit served on wheat tortillas with goat cheese cream, the chocolate-ancho salsa, quick-pickled red cabbage, some fried bread/almond/pine nut crunch and cilantro ... no complaints 🤗

Meatballs, mushroom cream sauce and “clean out the fridge mash” (potatoes, sweet potatoes, spinach, Savoy cabbage, onions, garlic, butter) ...

Umeboshi Onigiri (enjoyed with Suntory Toki) ... Follow by an Onigiri with freeze-dried Mentaiko.

If he is equally apt in deboning them, please bring him around when you move in with me ... 😉

In Germany (and other European countries) you’d marinate in slightly acidic marinades (think red wine : white wine / diluted vinegar) and braise until tender ...

Not in Japan.

I was lazy and got a McRib, just before the Corona curfew kicked in at 20.00h. And I will not apologize for it ...

I used to have monthly layovers at Urumqi airport in Xinjiang province, China. I always bought some bagged red-cooked Bactrian camel meat. Originally, to freak out my colleagues and friends, but soon because it was actually quite tasty ...

Why ?

I’d like that - let’s get this stupid pandemy over with, and you come over and start your living in trial period 😉

Tonight, after 4 days of rabbit (thanks to the rabbit cook-off) the family requested another protein ... the little wanted the movie moved from Sunday to tonight, so ... bacon cheeseburgers. I recently switched from frying to broiling for my indoor burgers. Far juicier results and proper cheese melting (plus higher capacity up to 6 patties simultaneously). Served “Arnau” style: Kewpie, salad, patty & cheese, bacon, tomato, pickles, bbq sauce & roasted onions ... complaints successfully silenced 😉 Enjoyed together with Howl’s Moving Castle - a great movie !

That looks great ! Would you be so kind to share your source or your recipe ?

Today I prepared the „sealing“ of the terrine(s), if you will. The rabbit bones (with ample residual meat) was cooked overnight in the rice cooker, congee setting (sorry, no pictures). The resulting stock was cooked & reduced with some dry wine, onion, garlic, carrot, pepper, salt, bay leaf, cloves and juniper berries. Upon testing, it gelled pretty well. The terrines were covered with the stock and left to cool in the fridge ... The terrine was served as light lunch on toasted brioche, alongside salad with a mustard vinaigrette (Machê would be my preference, but our supermarket had none), some pickles, hot mustard and of course topped with jellied stock. Enjoyed with a Jever, because I felt like a little reward 😉 Little one was sceptical at first, but upon trying decided it was „delicious“ and could be featured again as lunch ... After the beer I knew it would be time for a nap - might as well go full throttle ... Carajillo for „dessert“ 🤗

I have not heard of that substitution before ... is it „a thing“ ?

This is red pepper from Cambodia, Kampot province. It has a very intense peppery aroma, with a moderate heat level. I purchased my first glass several years ago while visiting there, and am seeking out this variety ever since.

Corrected the ... autocorrect 😉