Ajikatsu sando...
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I always love a sandwich with a tail!
Ajikatsu sando...
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I followed this demo by Isaac Toups for chicken and sausage gumbo that he calls 'Gumbo #1'.
Started this morning and let it cook for 6 hours. Served it with steamed white rice.
As we can't get Andouille around here I went with Kålpølse, a very nice Danish smoked sausage.
My experience with Creole food is pretty nonexistent, so I was happy that it worked out. Not authentic, but very delicious.
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A week of binge watching Midnight Diner and Japanese home cooking...
Have to start with pork and miso stew with burdock, konnyaku & daikon
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Nikujaga with shirataki noodles
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Tonkatsu with zaru soba
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Hayashi rice
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Shogayaki pork belly with broccolini goma-ae
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Zaru soba and shungoku goma-ae
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dinnerMade Bavarian Weißwurst today. It's a blanched soft pork and veal sausage. (The green bits are parsley.) Together with Leberkäse, this sausage would have to be the archetypal Bavarian sausage. Once blanched, it turns white, like the large sausage beside it.
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The large sausage is Milzwurst (spleen sausage). It uses the same sausage farce as Weißwurst, but you add bits of spleen. It's typically served sliced into about 1 cm thick slices that are covered with breadcrumbs and pan fried. I haven't cut into the Milzwurst yet; will do that tomorrow.
For tonight, dinner was Weißwurst with Bavarian potato salad and home-made Brezen
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Mille feuille of potatoes, spinach and leek, doused in garlic and shallot brunoise and egg, roasted in a cast iron skillet.
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do you have the out of the oven pic? that is so much work to do it, but so pretty. kudo's!
Thank you! Sadly, I didn't take any out-of-the-oven pics, but I do have a couple of "in the making of"...
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And yes, it was pretty labor intensive. The cutting was fine - 10 large potatoes for the very thin slices, 3 large leeks for the 1mm slices of those, brunoise of 500g of shallots and a dozen cloves of garlic takes time but it's a good time. Assembly into the pan, however, layering potato-spinach-potato-leek and running that all the way around the pan was looooooong. It was worth it, though: my kids and girlfriend loved it.
sweet!
did you put potatoes in water while you did the rest or you wanted extra starch to keep it together?
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After 30 mins
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I wanted a little starch, but not too much. I rinsed them and drained them post slicing, but I honestly should have soaked them longer - the mouthfeel was slightly too starchy. The 5 eggs drizzled on top helped I think? Nobody else noticed. This was a first iteration, off-the-cuff attempt. My GF mentioned something with potatoes, and I had a new cast iron skillet to try.
i dont know if longer would have worked. probably best to use waxy potatoes from start.. but either way, it looked amazing and i bet it tasted awesome.
Yeah, I'm not sure either, and it wasn't anything bad by any means. It was stupid beautiful, which is a win all by itself. We ate all of it and there were requests for more. Basically it was a pure win, plus it was a great excuse to cut and slice like a madman with my kitchen friends (both my knives and my kids). If you look to the left in the photo of the stacks of potato slices, you can see the tip of my Moritaki Nakiri in the hands of my son dicing the end-pieces of the potatoes (for no good reason).
of course it was a goods reason.... to use your knives!
First time making Bolognese. Thank you for the recipe @ptolemy ! It took all damn day to make, but my family loved it! I used duck fat instead of the bacon fat, used a mix of veal, lamb and pork. Stock was home made.
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