Jump to content


participating member
  • Content count

  • Joined

  • Last visited

Profile Information

  • Location
    Age is of no importance unless you are a cheese... (!)
  1. Dinner 2018 (Part 1)

    SV Octopus. Potato goulash, Tyrolean style. Chilled "smoked" salmon mi-cuit. Crunchy salad.
  2. Lunch! What'd ya have? (2018)

    Pentecost long weekend lunches. SV rhubarb compote. Austrian pancakes. Spicy sausage I ate with quinoa and asparagus soup. The half Bresse chicken lasted 3 meals, this is the third one.
  3. I eat around 14-17 kilos every season. A few ideas for you here (click on an image to enlarge, hit "escape" key to return to grid view and so on).
  4. Dinner 2018 (Part 1)

    Last skrei from the freezer, with mustard-butter sauce. Supposed to be "broad beans with Speck" (and cream) but I didn't have any broad beans so I improvised. Ate it with boiled potatoes. My Ascension long weekend ends with this. Small but good and lasts 3 meals because it's Bresse. Still haven't found chicken that's better than Bresse yet.
  5. Lunch! What'd ya have? (2018)

    Ascension long weekend here. Smoked herring and scrambled eggs. Burrata Going through charcuterie I brought back from Austria. People be like "nobody knows your age because you have no wrinkle*". I tell them "Omega-3 fatty acids!". (*Not true. I found my first 2 wrinkles last year...) This is supposed to be Labskaus, a typical northern German light meal, with mashed potatoes mixed with beetroots and herring. I prefer mine crisp-fried with onions. Austrian dumplings with eggs and Speck. I used rye flour here and made it Japanese -esque with sesame seeds in the batter and tamari-sesame oil for dipping.
  6. Dinner 2018 (Part 1)

    Austria meets Netherlands, via Japan. Just an idea I got from a Japanese dish called "unagi donburi" (eel and rice). I've got nice smoked herrings and the rest came together easily. Glaze for the smoke herring: Riesling, tamari, ketcap mannis, liquid smoke. Things that give the wheat taste: Tyrolean Speck, onions, garlic. Confit yolks make the whole thing creamy and rich.
  7. Dinner 2018 (Part 1)

    Knock knock... I have brought sparkling Riesling. ______ Sunset dinner. SV pork belly. Red things are gochujang, doenjang and crispy spicy salted radish. Not a big fan of typical white wines but am a massive fan of (German) Riesling. I was walking through the vineyards in Neef a year ago... (Look at the label in photo above.)
  8. Dinner 2018 (Part 1)

    A little love letter to spring. Japanese-esque. There's liquid smoke in the marinade and sauce.
  9. Lunch! What'd ya have? (2018)

    It was a long weekend. Aged Comté (3 years) and sourdough. Borage and Tyrolean Speck alongside. You almost never see spring onions in my food. Chives are as much as I can manage. You can imagine how hard it was for me in Korea. Spring onions in e.ve.ry.thing and in copious amounts. Buckwheat pancakes with Speck. Kumquat compotes (with Riesling and Aberlour/scotch, a lot!). Maple syrup satisfies my inner Canadian.
  10. Dinner 2018 (Part 1)

    Autumn has returned. But a creamy gratin is good anytime . SV lamb.
  11. Dinner 2018 (Part 1)

    ^^ Shain, try Austrian version also. Similar but in a different shape, has scrambled/torn eggs hence the name "Eiernockerln"/dumplings with eggs. This simple meal is a happy childhood memory of most Austrians. (My versions: plain, with beetroots, with crown prince pumpkin) ------------------------ It's a holiday long weekend here. SV duck legs.
  12. Dinner 2018 (Part 1)

    My fish was glad it swam 3 times today: in water, in Speck-butter and in wine.
  13. Lunch! What'd ya have? (2018)

    First asparagus at home. It comes from an asparagus farm in the countryside only 15 mins by bicycle from my house. Tyrolean Speck. Spring elixir number one. Korean-esque. Cod ceviche (with Korean pepper flakes) and herring. I almost never add something to my oysters but today I made an exception. Korean pepper flakes and scotch bonnet chilli paste (just my standard pulsed scotch bonnet chillies and olive oil). As you can see here, harvesting asparagus is real back-breaking work. Each and every spear is cut by hand. The machine which goes down the rows is called "asparagus spider" in German (and is also manufactured in Germany). The workers are from Poland. It's a very small farm, I saw 4 workers in the field that day. They return every year. My bike parked in front of the sorting shed/farm shop with view of the field.
  14. Dinner 2018 (Part 1)

    SV French quails.
  15. Dinner 2018 (Part 1)

    I missed eating something spicy after 10 days of nice Austrian food. Razor clams with ginger, salted black beans and Laoganma. So nice to be back in my tiny kitchen again. I hate using someone else's knives and things. I always have to sharpen people's knives on the edge of a sink otherwise it's impossible to cut anything. With my knives I have to be very careful because they are so bloody sharp. The Austrian ramps survived the flight home.