Sannerl

  Don't.   Do you know Youn Sun Nah? If you like Jazz, too...

  Kale of Thrones.

  Because they had a few bad spots I wouldn't have seen otherwise. Usually, I would only have washed and scrubbed them thoroughly.   Oh - and the gratin was delicious.

  Not long:  The potatoes were pretty large, and I used la machine to slice them. But with a good knife the slicing doesn't take very long either.

  No, not yet - the ones I used were rather large, not much work peeling them.   With fresh tomatoes, I would have made Spaghetti with raw tomatoes, basil, olive oil and mozzarella. Your basil oil is perfect for that. Some grated Bergkäse or parmesan or pecorino with it, a little salt, pepper and oregano - heavenly!

OK, beat me to it -   I just put my potato gratin into the oven. About 1 kg peeled and thinly (about 2 mm) sliced potatoes ("vorwiegend festkochend" this time) with grated cheese (young Gouda this time, but Bergkäse, Emmentaler and the like work great, too), a little garlic, one medium to large egg, 3/4 litre whole milk, a pinch of salt, pepper and nutmeg. Mixed thoroughly in a flat oven-proof dish. It will take about an hour at 200 ′C (not preheated).

  Just tell everyone you are allergic or that they don't agree with you. Problem solved.

  I didn't want to aggravate that yesterday...   Chicken legs (four; not too large) brushed with a mixture of sunflower seed oil, a pinch of salt, pepper, some rhubarb nectar and Madras curry powder. Placed in a shallow baking dish on a bed of onions thinly cut lengthwise, chopped garlic and one habanero (a worthy representative of its kind) plus a little more of the rhubarb nectar. Baked in the oven at 200 °C for about 45 minutes. Served with mashed potatoes. Truly hot meal on a coldish day.   I wanted to use up that little leftover from a bottle of rhubarb nectar, otherwise I would have used good apple juice instead.

  You may use the Korean mat as incubator. Who's joking? As for the fresh whole fish: No problem to get it here as you know... I'll have to try the self-made salted mackerel roe and male counterpart soon. Otoh: I've still got lots of Korean Anchovy-sauce which is Nam Pla. Good for Kimchi.   (And yes; I've seen AlexTr's posting.)

  I just found this; doesn't look that bad: http://www.heinrich-wunderlich.de/garum/

I know about garum - but, as much as I enjoy making things from scratch, I don't want to get evicted.

Thai: Gaeng masaman (Beef curry with concentrated coconut creme [Santen] and potatoes). The recipe I have lacked a little something, so I added some orange juice, a pinch of sugar and some Nam Pla (fish sauce). Pretty good that way and closer to the real thing. Other recipes from that book are quite tasty without change. O well.    

  Cujo.

  There are English subtitles available.