spaghetttti

Wow, a month long vacation, sounds like something I need! Welcome to eGullet and the fabulous Breakfast thread, Mota. Your omelet looks great! What's the beverage in your mug?

I love thee not just for breakfast Blueberry Pancakes 1 cup all-purpose flour 1 Tbsp. sugar 2 tsp. baking powder 1/4 tsp. salt 1 beaten egg 1 cup milk 2 Tbsp. melted cooled butter 4 oz. fresh blueberries Mix the first four ingredients (dry) together. Blend together the wet ingredients then add to the the dry all at once. Stir just until slightly lumpy, you don't want the batter to be too smooth. Pour about 1/4 cupfuls onto a hot lightly buttered skillet/griddle. Then drop blueberries into pancakes - I used about 6-8 blueberries for each pancake. Flip when bubbles have burst. I like high sides on my pancakes and I get them fairly high with this recipe. This recipe makes about 8 pancakes, your mileage may vary.

Tears of joy are running down my cheeks! Three of my favorite eGulleteers in one place at the same time, how awesome is that?!!! Love everything so far, the tripe and cheese look amazing! Hope I can keep up with you all and this exquisite foodblog! With you in spirit. Much love, yetty

Klary, could it be that Mirandar made your yummy spekulaas cookies?

kartoffel, did the cookies look anything like these? It is such a coincidence that I had to gasp out loud at your post. A friend brought me some of these deliciously addictive cookies, but I cannot figure out what the filling is either.

Ah Leung, simply fantastic!!! I'll be making this to break the fast tonight. As always, thanks for sharing all your hard work and for being such a great inspiration.

Might be the way to get hubby into cooking. I can get everything here except for candlenuts. Any substitute? Both versions of your lemongrass kebabs look great! Thanks. ← Sue-On, When we were in the States and couldn't get candlenuts, we substituted macadamia nuts for added texture and richness.

Those descriptions sound absolutely delicious, definitely drool worthy!!! I want to try making "salted chicken"....hmmm, maybe tonight...thanks Ben and Sue-On

Hi, Klary.... It's Ramadhan here in Indonesia and what a lovely way to break the fast with some delectable poffertjes. I really made quite a mess baking them in my brand new cast iron poffertjes pan. Totziens from Bandung, yetty

Hi Michael, Hope this helps: Daging = meat cincang = minced/ground ....ground meat (beef) Kacau = beat/mix/whip/stir .... beat those eggs up, dear I've always loved this thread and will hold it close to my heart.

....when you read this post and screamed out loud "PERCY"

Was it Beef Rendang?

Ahaaa, no wonder it looked good to me....I'm Indonesian....

Actually Kathy, it doesn't really look that bad. I'm sure it must've tasted good, huh? Uh, what is it?

Bryan, I wonder if we could see an actual place setting with the plates and napkins that you were thinking of using. (Maybe with some of your gorgeous food, too ) Also, what glassware/stemware?

I'm. So. In. Love. With this blog. With the glorious photos. With the food. WITH PJ!!! I'm so happy to see some fish pants!!

This is most interesting to me. Other than eating cheese plain, what are some good/appropriate vehicles for some of these cheeses? Crackers? Bread? Which textures go with what? I'm also curious to know how the cheeses are best incorporated in recipes.

There are several Sundanese restaurants and warungs that serve dishes in the manner of West Sumatra (Padang style). Ampera and AA Laksana are warungs that are gaining popularity for laying out some of the tastiest fried and grilled chicken and fish, crisp raw vegetables (lalapan) and sambals, freshly fried tahu and tempe as well as some of the (IMVHO) best perkedel jagung I have tasted.

Here are my chicken sate (satay), nekkid as they are, eventually were dressed with a thick chunky spicy peanut sauce or alternatively dunked in a chopped shallot, birdseye pepper sweet soy sauce. I generally like a mix of white and dark chicken chunks, but this was all breast meat. Served with steamed rice and acar pickles of cucumbers and shallots.

gfron1, what a great idea for a topic! Thank you for starting this! A few weeks ago I went through Schiphol Airport and picked up some cheeses. The first one I got was a breathtakingly gorgeous young Gouda which was promptly gobbled up. Excellent. This is a herbed Gouda, which is slightly salted with a tang. I haven't opened this one up yet. Does anyone know how this will taste? Klary, what you do think?

I recently came back from Geneva, Switzerland where I had some of the most wonderful pave chocolates and truffles. They were too delicate to withstand the trip back to Indonesia and melted upon arrival. However, these are some of the bars that I brought back and have yet to open up and try. I think these will be the first to taste. Don't really know much about chocolate and I'm nowhere a chocolate connoisseur as many of you are here, however, I'm loving this thread, really educative. I'm learning about smoothness, subtle fruitiness and acidity as well as flavor combinations and finishes. Are these your average run-of-the-mill mainstream brands? What do y'all think?

Oh, I do bother with spongecakes such as these. They are sumptious

This was from TrishCT in Showstopper Jello Desserts Rachel Perlow's method and technique in RecipeGullet is here : Rainbow Gelatine Mold

Divina, perhaps Viaggio di un Cuoco is his show "A Cook's Tour"? Here in Indonesia we have No Reservations on Discovery's Travel and Living, which also airs DFA and ACT. The most recent NR was on Sicily and the spleen sandwich! Has the NR Indonesia been aired yet? I wish I could've met AB. Tony, you are in my heart and prayers.

Haven't been eating much lately, but today this was the most delicious thing at afternoon coffee break. I guess wingko babat would be an Indonesian version of a coconut macaroon.