BonVivant

(Apologies to Duvel for high-jacking this thread for a moment) A breed of pigs indigenous to Hungary. There's not enough of it to go around in Hungary where it's a delicacy. I only trust real Magalitsa from the butchers and reputable restaurants there. Certified resellers have these signs: All have Mangalitsa in them. There's a strict guide line how much Mangalitsa in a product to be called such. The ham is extremely elusive but I found it. Even Hungarians asked me where! They are bred mainly for this: I have the big chunk (top left) to finish before my next holiday, have been frying everything in it these days.

Polish food because I'm in Krakow, Poland at the moment. Soup. Poles love soups. I also. Rice, groat and pork mince filling. A plate of mixed pierogi (x2). Just a drink of strawberries, water and some sugar. They have no beer or anything like that at this place. My 8 euro lunch. There are a few locations and this one is out of the way but near my lodging. Looks quite empty in this photo but it didn't last long. Polish customers kept coming in throughout. Menu is handwritten on paper posted high up on the wall. Am only here a couple of days for the beer, no time for a history lesson. Maybe next time.

Your kitchen and cupboard/storage space are much bigger than mine and I live in a house! A very small house. Leberkäse is not hard to make I don't know why they don't have it on menu at German places in town. There are at least 2 German bars/restaurants in HK (I remember drinking beer at both). Schnurrbart on LKF has Schmalz, it doesn't take much longer to make Leberkäse. But I think it's better to make something like this yourself, when you are homesick or not. I like it, too. It's prevalent in Bavaria, but especially Franconia. It's slightly different everywhere. Every butcher and bakery has their own seasoning.

Aooni IPA is from Nagano. You're right that the craft beer scene in Japan has exploded since the laws changed. And that's why I went there for 6 weeks just to drink beer (mostly). I had many good beers in Japan but also many many bad ones. Their "beer culture" is still very much in its infancy and needs to look to other countries to learn and improve. Serving all beers in a Weissbier glass in a craft beer bar is odd. Some places do that. OK, never mind. Let's get back to your HK topic.

61C, upto 45mins. I like mine no longer than 20mins. Might be still a bit firm if one likes their rhubarb soft.

Asparagus season has ended. I still have some left. I have eggs with 2 yolks this week. A cup of jewels. And a plate full of them. A day without cheese is unthinkable. Super creamy unpasteurised Brie.

Sturgeon is nice. They eat it in eastern Europe and in the Baltic countries. Had it in Tallinn (SV then torch-seared). Some supermarkets also sell the fish. Not sure which species is in the photo. At "Restoran Ö" in Tallinn. Speaking of which, I had a nice meal there. Maybe I "should" post photos of it someday.

I think it was (sping) onion. I prefer cresses.

What's the beer and how was it? Industrial swill? I like how normal it is to just buy roe in Russia and Baltic countries. It's sold by weight, they scoop it out of a big pail full of (salmon) roe! That's also how I got it in Tallinn, Estonia. From a big pail.

Yeah, also agree with Kim Shook, meat and bread are some of my favourite things. Topping everything with roe and sour cream is also my thing. Btw, Hungarians do eat sour cream with almost everything. The sour cream section in their supermarkets is big. Maybe, like you, they are also jet-lagged. I do it as well, drinking a beer or 2 with breakfast. My body doesn't know. It only knows that beer endorphins are kicking in... right about now. Noice! Siberia is on my list. Wishing you the best possible outcome on this trip.

Goat's legs. Butcher took the whole beast out of the walk-in freezer when I ordered the legs. It came with male private parts but I let the butcher keep them. Got him to half the legs otherwise they would not fit in my oven or the SV water bath. (All my built-in kitchen appliances are smaller than standard size. Typical here in this small country) SV for a whole day. Quickly seared when done. Suuuuuuuuuper tender and the meat had a nice flavour. No lamb-y taste in case you are wondering. Lettuce leaves were used as wraps for the meat. Pistachio picada sauce. A sunset beer directly after dinner. "Barrel-aged" smoked imperial stout. The name of the beer means complete and utter rubbish. In another word, BS.

Lunch part 2. Austrian theme continued. "Potato cheese" Liptauer is a cheese spread with paprika powder. Used Hungarian paprika I brought back from there last christmas. Not your typical "pancakes". It's torn and the batter is different. And it's Austrian. Contains no baking powder. Beaten egg whites are responsible for the fluffiness. Always a kind of fruit compote alongside. Austrians have different names for similar dishes or things. In Germany this is called "farmer's breakfast". One of the most typical meals in both countries. Want to learn a saying in German? "Without cheese, without Speck; life has no meaning." The cheese can be changed to bread or ham etc but Speck will remain. Speck is an important ingredient in this part of the world. Besides, the words Speck and "meaning" in the second line rhyme. This one is all mine. Butter from the sea. Two of my top spring elixirs in 1 photo.

(First part of lunch) Austrian spätzle with Speck. My lemon balm plants itself around the garden over the years. Savoury panna cotta, all goat's cheese based: Another use for salt-cured yolks. Chinese tea cups brought back from different places (Xiamen, Budapest, Taipei):

SV duck breast and rhubarb. Dark blob is port gelée.

Cuttlefish, Spanish-esque: Valencia: with onions (and saffron powder) Costa Blanca: with Picada (Catalan almond sauce). I ate this in Denia, just south of Valencia. Also works with squid. ---- My cheat versions of Chinese "white cut" chicken and soya sauce poached chicken. Got the poaching whole chicken idea from here. Tiny French poussins, 400g each. The cavity was stuffed with garlic, ginger and onions to keep its shape. No cucumber, no green onions or coriander in the house. Only asparagus, tomatoes, rhubarb and various herbs from my garden so that's what I used. There were Shaoxing wine and other things in the soya sauce. Reduced to 1/3 for dipping.