Constantin Peters

Braised Lamb with Cavatellini.

Just ten year use. And not even taking care or it that well, I do use dish soap, for example, but only when it becomes necessary. After that, just more oil and that´s it. Maybe it is the love I have for it that makes the difference, haha.

Currently Cooking a Lamb Braise which I might post later, but Last night I made Chashu entirely from a ham hock. Did not debone or bind it beforehand, as it was more a test run of the priciple, but it came out amazing. Unlike the pork belly version I also kept the skin, which turned lovely gelatinous without being overbearing or unpleasant. Used it to make a little pre-lunch sandwich with a bok choi, mustard, gochujang and some french cheese in between the slices. Toast go a bit too dark.

Vitello Tonnato with roast yellow and purple carrots and sweet grapes.

First confit in my FatPot™ Red wine marinated Pork belly, then cut, slathered in "asian glace" and roasted in the oven. Salad of confit onion and garlic, the outer leaves of the romaine lettuce with mustard, chinkiang vinegar and some semame oil. With the hearts of the lettuce panroasted in some of the confit fat. With the rest of the glace watered down to a sauce.

So I watched these two videos about Aglio, Olio e Peperoncino, quite entertaining, so I got inspired to make the same for dinner.

pan cooked leek bread, the rest of the asparagus ricotta cream i made for the risotto yesterday, capers, green asparagus, scallion and crispy pork.

Miso Asparagus risotto with Asparagus cream and chinkiang caramellised asparagus spears.

Certainly looks more sexy, haha. Interestingly enough, the second knife I only found by making the search in german. Maybe it is not a trend that has really crossed the pond in a major way, yet.

Here is one of the more expensive ones I have seen. Unfortunately, the store was closed as it was easter so I could not try it out myself. https://www.kochspass24.de/Messer/Kochmesser/Kochmesser-klein-von-GUeDE--Serie-Alpha--16-cm-Klinge-1638.html?language=de p.s. also found this promo vid

I have been seeing knifes like this displayed in stores recently. Unfortunately, a quick search only yielded this one: http://knifenews.com/fini-cutlery-stubby-knife-handle-thinks-youve-been-holding-your-kitchen-knives-all-wrong/ which is also quite cheap. I have seen more upscale versions of the same principle for 300 EUR+. Any of you got experiences with this kind of knife? Also I´d be happy for other resources, links, reviews, shop pages.

Pork and potatoe salad cooked for my grandma.

Carbonara with homemade saffron pasta.

homemade pasta alla carbonara

braised iberico cheeks with knödel