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BonVivant

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    Age is of no importance unless you are a cheese... (!)

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  1. BonVivant

    Dinner 2018 (Part 1)

    I always make this with French chicken, with or without morels. Another meal from leftovers of the above. I added potatoes and SV goat's leg meat.
  2. BonVivant

    Dinner 2018 (Part 1)

    Another dinner.
  3. BonVivant

    Lunch! What'd ya have? (2018)

    Spanish-esque.
  4. BonVivant

    Dates

    There are several, with varying intensities of redness. Have a look at Wiki's long list of cultivars. It is said that the red kinds are even sweeter. And I think Turkish Datça is already super duper sweet!
  5. BonVivant

    Dates

    I always get them from Turkish supermarkets. After some searching I've learnt this variety is the most common in Turkey, called Datça. Taste is super sweet, like honey. Very crunchy. Flesh is white (same for all varieties). The first shipment is most expensive, I paid 10 euros for a kilo (that's exactly 1 kilo in the photo posted above). After that the price drops. They are in season right now. Gonna hit the Turk supermarket again this weekend. Look up the red variety. It's stunning, like the colour of beetroots. I would travel to eat the red varieties, unfortunately they are only found in countries which are on my black list, or not safe for most tourists.
  6. BonVivant

    Lunch! What'd ya have? (2018)

    New herring with quark and SV rhubarb My kind of date.
  7. BonVivant

    Dinner 2018 (Part 1)

    SV lamb. Another day. Soft tofu from a tube and confit yolks.
  8. BonVivant

    Dinner 2018 (Part 1)

    ^^ Gonna steal this idea. Danke! I also had this view, with light show, at Quarterdeck (only went there for oysters, bubbly and lobsters).
  9. BonVivant

    Lunch! What'd ya have? (2018)

    Natto, Münster, St. Albray.
  10. BonVivant

    Dinner 2018 (Part 1)

    Mussels are in season right now. Meals are 2 weeks apart.
  11. BonVivant

    Dinner 2018 (Part 1)

    Chilled noodle salads in parched northern Europe.
  12. BonVivant

    Dinner 2018 (Part 1)

    Chickpea mush. Clams (Panopea generosa).
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