Duvel
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Posts posted by Duvel
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Greek Gyros (marinated pork neck), with homemade pita bread, zaziki & salad.
I usually prepare Gyros on the rotisserie, but it was raining so heavily at just about 0 oC, that I decided to put the skewer in the oven and rotate every 10 min a bit manually. Worked pretty well ...
The waiting period was shortened by perusing Ouzo generously ...
Sliced & ready to eat ...
Pita, brushed with olive oil and recrisped ...
Pita Gyros with quick-pickled red cabbage, raw onions & zaziki ...
Lastly, the full approval from the little one ensures this dish being featured again in our regular rotation 😉
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Himmel un Ääd - fried white sausage & blood sausage, on potato purée & apple sauce, topped with fried onions. I can really recommend the canteen at my home office 😉
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3 hours ago, JoNorvelleWalker said:
OK, how do they get the ship into the bottle?
Fold ...-
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9 hours ago, Craig E said:
They slip the bottles over the buds while still on the tree!
Or they glue an acrylic bottom into a bottomless glass flask. -
Happy leftovers:
Massaman curry with chunks of buta no kakuni - who would have thought that combining fatty pork and spicy curry works so well (hint: me, me, me ...).
Pad thai a la fridge.
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That send me googling for her life story - an impressive life with an unfortunately all to common ending. Thank you for bringing this to out attention !
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47 minutes ago, kayb said:
Quite acceptable.
More than acceptable - lecker 😋-
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2 minutes ago, Anna N said:
How do I tell you that I got through American literature without once reading JD Salinger!
How do I tell you that my patience for literature (outside of cookbooks) is so limited that Salinger’s short stories is the only book of classic American literature I ever read on my own account 😉-
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9 hours ago, shain said:On 1/23/2021 at 2:39 PM, weinoo said:
Toppings refrigerated until the last minute.
That's super important with fresh motz in an home oven - cold toppings and large-ish pieces, otherwise it gets dry and chewey. Soaking the cheese with a bit of milk and a pinch of salt also helps.
Or using burrata ...
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41 minutes ago, Anna N said:
I could not quite get my head around fish and bananas no matter how hard I tried.
Please ... the are subtle hints in literature, are there not ?-
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2 minutes ago, Violin_guy said:
@Duvel Thanks, can you go into detail? Do you mean that this is the paprika to use with carp, or any fish? Can you tell me why, or if rózsa paprika applies to any region of hungary, or is associated with a type of cooking? Also, is rózsa a particular variety of pepper, or more of grading system?
I'm keen to learn! Vielen dank!
I am not an expert on peppers, but @BonVivant suggested rose for your carp dish, which translates into rózsa in Hungarian. -
10 minutes ago, Violin_guy said:
@BonVivant What does "Rose" refer to? I love the culinaria series, btw.
cf. your initial post ...On 1/20/2021 at 8:07 PM, Violin_guy said:rózsa(mildly pungent and pale red)
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Sunday night „Pizza & Movie“, with todays choices:
Champignons, Burrata & Iberico ham ...
Anchovies, olives & onions (plus 1/3 with the popular 1st variety, to keep for tomorrow) ...
... and „Hotel Transylvania 2“ 🤗
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After a nice walk in a cold & rainy forest, we came back to a hot Onsen bath (as an encore from last week).
As predicted, this triggered the „Onsen - Onsen egg - Japanese food“ request in the little one. So ...
Dashi tamago, Tebasaki, Buta no Kakuni, Yakitori, blanched broccoli with sesame-miso sauce ...
Edamame, lazy shaped Gyoza ..
Yakitori moriawase: chicken thigh, bacon-wrapped tomato, shitake ...
More chicken thigh and rabbit liver ...
... and finished by Kare Udon with the Onsen egg.
Happy kid, happy wife, happy life 🥳
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Massaman gai ...
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Home office & bacon cheeseburger - a winning combination 🥳
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Leftover night: half a pumpkin, some cream and a large portion of braised beef had to go, so ...
Lasagna with a pumpkin bechamel. Not much to look at, but my family assured me that they leftover night is not as bad as it sounds 😉
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13 hours ago, AlaMoi said:
".....realms of the obsessive......."
indeed. I've spent lots of time in Italy - Turin/Piedmont/Sicily/Naples/'east coast'/ Venice-area-into-the- Dolomites . . .
methinks the issue is a local pride issue - which is actually unrelated to "tastes good"
regardless..... wood auto-ignition temp is 451' Fahrenheit. there's a book about that.....
the vastest majority of home ovens design for install around wood do not exceed 500'F - for safety reasons.....
our most recent replacement says it will go to 550'F - done that - display reads 550'F - does preheat a baking stone super well.
Well ...I somewhat disagree with the statement of “local pride issue and not related to taste”. Cooking techniques developed from available equipment, and the taste is by necessity a combination of ingredients & techniques - which in the case of Neapolitan pizza is deemed as “good” by quite a share of people.
I complete disagree with your second statement. 451’ is the alleged auto ignition temperature (actually more of a median) of paper, not of wood. There is a book about that 😉 ... Wood burns at higher temperatures - but this would not pose a significant risk, as ovens are properly insulated and will not start to ignite their respective environment.
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Leftovers, kinda “asian” ...
Fried noodles with SV turkey and veggies, cold tofu with onsen tamago and mentsuyu, steamed baozi with mushrooms in black bean-garlic sauce and edamame. Followed by fresh lychee ... quick and easy.
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1 minute ago, Katie Meadow said:
Sorry for any confusion. The steel is 3/8 inch thick.
Much easier to lift ...-
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22 minutes ago, Katie Meadow said:
then upgraded to a 3.8 inch steel.
Thickness ..?! 😱
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Tonight’s dinner was requested already last week, when we found a sachet of Japanese bath salt from a trip to Kyushu two years ago.
It contained the salt from Umi Jigoku onsen in Beppu. The little one was super excited when he started to remember the trip (and the Onsen) and requested that after this weeks Saturday night bath an Onsen egg (which he enjoyed as well in Beppu) was in order.
Flash forward to today: after soaking (him and a pre-SV egg) in an iron sulfate-rich bath, he was ready to enjoy his Onsen tamago with some udon and men-tsuyu.
I made some side dishes to ensure everyone would be full ...
Chicken karaage ...
Individual okonomiyaki ...
Onigiri with toe different eggs ...
Gyoza & edamame ...
Little one was very happy. Unfortunately he discovered that the bath salt package had still three sachets left, so probably we’ll have Japanese next week again 😉
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1 hour ago, Objective Foodie said:
The recipe for the buns is a hybrid of brioche and Japanese milk bread which we adapted from Joshua Weissman.
Yes, I do like that recipe as well - super-soft, yet sturdy bun and very consistent results ...-
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59 minutes ago, blue_dolphin said:
That's right, no breading. Ingredients, from the TJ's website, are: 70% Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper.
So they use rice flour instead of cornstarch but otherwise the same idea.
Thanks, easy enough. I’ll give it try !-
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Dinner 2021
in Cooking
Posted
Wow ... my next weekend project !