Tag Archives: Chef

InkBird: Meat thermometer

31. March 2024CheckIt#foodadvisorblog, Anbieter, BBQ, Chef, Chefkoch, Fleisch, Gadget, Germany, Google Maps, Producer, Produzent, Rubrik, Section, Supplier, ThermometerErik Seidel

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 →

Extremadura – Duroc Ribs

1. December 2023Fleisch Rebellen, BBQ Corner#fleischrebellen, #foodadvisorblog, Animal Welfare, BBQ, BIO, Chef, Chefkoch, duroc, Fleisch, Grill, Produzent, Recipes, Rezepte, Ribs, Rippchen, Schwein, TierwohlErik Seidel

As I’m sure you’ve all heard by now, when it comes to pork, I’m a real Duroc lover. In terms of taste, I now prefer a well grilled Duroc tomahawk better than beef, but it should be 100% Duroc if possible. Continue reading Extremadura – Duroc Ribs →

Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket

19. October 2023Meet the Chef#amazing, #aromen, #ballwegbastian, #chefslife, #delicious, #erholung, #feelgood, #fireflyphuket, #flavour, #foodadvisorblog, #foodporn, #freude, #fusion, #GoodMood, #hospitality, #hotels, #munchies, #PhuketRestaurants, #senses, #Sustainability, #Thepavilionshotels, #thepavilionsphuket, #vacation, #wonderful, Animal Welfare, BBQ, Chef, Chefkoch, Fleisch, Nachhaltigkeit, Organic, Phuket, Recipes, Restaurant, RezepteErik Seidel

Bastian Ballweg has been Executive Chef of The Pavilions Phuket since March 2022 and is also the chef of the Firefly restaurant located on the hotel grounds. He previously worked – for a good four years – as Executive Chef at the Marriott Nai Yang – Resort and Spa, which is also located on Phuket. Continue reading Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket →

Hanging tender

1. January 2023BBQ Corner, SCOTLAND HILLS#foodadvisorblog, Anbieter, Animal Welfare, BBQ, Chef, Chefkoch, Fleisch, Hanging-Tender, Nierenzapfen, Producer, TierwohlErik Seidel

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 →

Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok

10. December 2022@erikskitchen, Meet the Chef#foodadvisorblog, Bangkok, Chef, Chefkoch, Thailandfoodadvisor

During my short visit to the Richmond Hotel Bangkok I had the great luck to meet Chef Maew Pratumthip Trakoonsri. She is in charge at the Richmond Hotel when it comes to fine pastries, cakes, pies or any kind of dessert. Continue reading Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok →