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BonVivant

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

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  1. I hope you did walk all the way back down to Kalambaka at least once! I did it twice taking different paths down each time. The views seen on foot were nothing short of amazing. I saw tourists on big coaches trying to take photos through tinted windows. I took my time walking and making photos. Wild herbs everywhere along the path, no wonder their goats and lamb taste good (in your case, the cheese and honeys). I took the bus all the way up and walked all the way back down. Saw no one else walking both times. Late afternoon and near golden hour produces the nicest photos.
  2. BonVivant

    Lunch 2021

    Simple flatbread Very ripe tomatoes pulsed in the food processor. Can't eat Thai coriander but Turkish is very mild, and when I add oil, acidity and salt to it the soapy taste is gone. With balsamic vinegar and olive oil ---- Roe jackpot. Salmon skeins in 2 containers, a mix of mackerel/herring and other small fish's roe. 1,5kg in total. My smoked herring also had roe. Wish I could share this with @chefmd! Immediately ate some salmon roe with lots of butter (raw milk, from a dairy farmer in my area
  3. BonVivant

    Dinner 2021

    Meatballs (with cream and capers). Spätzle in place of boiled potatoes. Spicy octopus tentacles. I used a jarred Chinese sauce/condiment that has mushroom bits and chillies. Quickly stir-fried sliced calf's liver in the same pan. Some people take photos of churches, I take photos of airports. Looking forward to seeing certain 2 airports in some amazing places in a near future. Pretty sure I wrote "Sicilian capers. (They were) my absolute last", also brought home small capers preserved in coars
  4. BonVivant

    Lunch 2021

    My favourite Moroccan sardine brand ("Dura"). Fat fillets without scales. Cod's liver on left. I don't really care for cod but love the liver and roe. Marrowfat peas and other bits Crispy Tyrolean Speck Thank you. (I think you'll like this. And this.) Thanks again. Fresh croissant dough, brush with melted butter, cover with chocolate, chopped nuts, seeds or anything nice. Fold several times, slice right through the length of the dough a few times (the more strands the prettie
  5. BonVivant

    Dinner 2021

    First chive blooms, finally. "Mapo" has broad bean paste and chilli oil. 2 small cuttlefish and pasta with their ink. Lots of it. Sicilian
  6. BonVivant

    Dinner 2021

    Truffles are nice but if I had to choose one...matsutake.
  7. BonVivant

    Dinner 2021

    Indeed. Matsutake prices in Japan... US$247 US$165 I ate it cooked in rice in Japan. So incredibly aromatic.
  8. BonVivant

    Lunch 2021

    It's rhubarb time. There's chocolate in the filling. The 99% Lindt is for me. Cheese-rhubarb paste ratio I added some SV beetroot to the rhubarb mush I used Edelmont in the toasties. My brain decided to ignore the word 'cumin' on the Munster but the Munster is too pungent so there's no point, really. I don't need any cumin in my food. More soft and runny cheese. We have nasty autumn-like weather 10 months a year.
  9. BonVivant

    Dinner 2021

    I don't usually eat steaks. It's been a while. Thinking of Baja Sur. Hopefully next year. My very first fish and prawn tacos in Mexico, in Guerrero Negro to be precise. Came back every day for the tacos. I think they had to refill the chilli sauce when I was done. 2 rounds of these. Ate them standing next to the taco truck (this rare moment when it was not crowded so I could make this photo on another day). The street is the same road that runs from CA (USA) all the way to the tip of Baja California peninsular
  10. BonVivant

    Lunch 2021

    We have @CantCookStillTry, now we also have CantBakeStillTry! Crumpets baked in the oven (second try). Radishes and cottage cheese Radish-buttermilk "soup". Just the 2 ingredients made in a blender. Green paste is pureed radish leaves. Scrambled eggs on toast The paste (anchovies and semi-dried tomatoes in oil crushed in a mortar)
  11. BonVivant

    Dinner 2021

    Duck breast Garlicky pasta with wilted spinach
  12. BonVivant

    Lunch 2021

    Purple asparagus salad (tossed in gherkin brine). Watched in horror as half kilo of this pretty asparagus turned green in the steamer for another meal. Sweetish mustard. Standard sharp mustard with a honey-whisky-orange jammy sauce added. Cured salmon belly How I am able to slice salmon so thin Check out this map to see herring spawning locations and stocks. The herring I eat come almost entirely from the Noth Sea, and some from Danish _and_ Norwegian spawning grou
  13. BonVivant

    Dinner 2021

    Missing Spain. Blistered padrons Boiled octopus I have been to Montes winery and did a tour and tasting. Beautiful vineyard and cellar. Colchagua Valley is a wine-drinker's paradise. I was there one April staying 4 or 5 days just to chill and drink wine. No other tourists staying overnight, probably because it was the southern autumn (low season) and harvest was done in March. The 4 tourists I saw during winery visits and tastings came from the capital with their private guides-drivers. Came all the way from Santiago to this st
  14. BonVivant

    Lunch 2021

    Whole smoked herring is the best. I am glad most people scoff at it, that means it'll remain cheap and more for me. So much umami, like butter from the sea. So far every whole one I got in the spring came with roe. The first thing I eat when I cut it open. It's a different @Shelby🤠 DIY wheat noodles Lamb's liver in square bowl for me. First test batch crumpets No more nice spring weather since this. We sat on our tiny patch of lawn in the back garden eating thes
  15. BonVivant

    Dinner 2021

    Just-back-from-the-woods Flammkuchen (store-bought fresh dough) Just-back-from-the-woods beer. Drank it whilst making Flammkuchen. No time for photography when it was done. Tofu, pork balls and mushrooms cooked in this clay pot.
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