spipet

That looks like a bowl of heaven...

That is one fine looking plate of food!

The beer batter couldn't be simpler. What I usually do is take a random amount of all purpose flour and a bit of salt and add beer until the batter is still quite thick, almost as thick as store bought vanilla custard. I coat the fish in seasoned flour, batter and then roll the fish trough panko breadcrumbs and really pack/pat the breadcrumbs on the fish. If you want I can write down measurements next time . And the nice thing is, that batter will work with anything. I've tried chicken, courgette, prawns and even banana.

A Dutch tradition for cold weather: mashed potatoes with endive, bacon bits, gravy, meatballs and ghurkin.

Huge bump. I recently bought an anova immersion simulator and am having a lot of fun with sous vide in zip lock bags. However, I found that the zip lock bags are not very suitable for long cooking times or higher temperatures. This made me decide to search for a 'cheap' vacuum machine as I do not have the budget for a chamber vacuum sealer. Does anyone have any experience with the Tre Spade Takaje vacuum sealer? Or would you recommend a Foodsaver (if yes, which model?).

Not the prettiest of pictures, but nonetheless delicious. Spanish inspired shakshuka with chorizo, smoked paprika powder, lots of peppers and of course soft poached eggs

Croque madame and crispy fried egg

Cod fried in beer batter and panko breadcrumbs (extremely crispy, really love doing it that way), with mushy peas with mint, tomato salad with mint and homemade tartar sauce with beetroot roses

Chicken sauteed in a lot of butter and spanish style bean stew

Quick and dirty plating because I couldn't wait to try this: cardamom panna cotta with raspberries and white chocolate.

One of my all time favourites: steak tartare.

I'm 100% sure it's fat. The way you describe the meat is exactly how I cooked it, seasoned with some salt and pan fried in a very hot pan. I'm guessing the core temp of the meat reached about 40 degrees. It was very soft so that's why i'm sure its fat

No photo of the results, but today I bought some really really delicious wagyu flank steak (or bavette for us europeans). Pan fried one piece which was already really good, but tomorrow and the day after i'll try a piece sous vide, 55 degrees for 24h and 48h.

Salmon sashimi infused with lemon oil, beets (pickled and roasted) and horseradish cream

That stew looks delicious, may I ask how you made it?