A prerequisite for experiencing a culinary firework display – as well as the rat Rémy does in the legendary animated film Ratatouille knew how to make his brother Emile experience it – is the sense of taste and smell.
Of the classical senses such as hearing, seeing, smelling, tasting and touching, smelling – olfactory perception – remains by far the most important and strongest of our senses. Continue reading Bouquet, taste, and textures
Hanging tender (French “Onglet”) – or kidney cone in German due to its position and shape – is “technically” considered to be offal, but as pure muscle meat it has basically nothing to do with it. Continue reading Hanging tender
On the Thai island Phuket there are countless restaurants – many of them do not survive a complete season after their mostly pompous opening. Those restaurants that have been in Phuket for more than two years can justifiably say they have made it. One of these culinary temples with a “stock guarantee” is the Surf & Turf in Phuket Town. Continue reading Surf & Turf Phuket Town
I have to say up front that I’m not really a fan of meat thermometers – in particular, I consider excesses such as using the temperature measurement when roasting a single slice of rump steak to be real satire. Continue reading InkBird: Meat thermometer
As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic. Continue reading Yam Moo Yang from Duroc