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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 2019

    I can get it whole (half the price of skinned tails) or tails only (membrane removed and without bone). I usually buy it whole and use the rest for something else. Fishmonger always removes the membrane for me. Here I seared the tail and roasted it in the oven. Tying it with butcher's twine makes it easy to turn when browning. This is it and it's huge. Price has doubled in recent years.
  2. BonVivant

    Dinner 2019

    Ishigaki island. Last time to eat some Okinawan classics on my last day. "National dish" of Okinawa. Dinners at home: Golden brown The most typical meal in Zürich: "sliced meat with Rösti Zürich-style". Basically it's calf ragout.
  3. BonVivant

    Lunch 2019

    Returned to Taketomi island for a festival in which almost all residents took part. Most lodgings were closed for 2 or 3 days. When I was here previously the streets were almost empty of residents (but absolutely full of day-trippers), today they were all outside watching traditional performances throughout the day. If you want to see a high concentration of healthy elderly Japanese just come to Okinawa. Typical Okinawan food stands because restaurants were closed during the festival. Besides, there are about 3 restaurants on the island serving lunch only. I got a few things from the stand above. Sticky rice needed a chainsaw to cut through. Where I sat to eat my lunch on my last day in Okinawa and started planning my next holidays. Lunches at home: Tamari marinated trout roe on soft tofu (soba not shown).
  4. BonVivant

    Lunch 2019

    Half yellow and half Chioggia (pink stripes).
  5. BonVivant

    Dinner 2019

    Found several sashimi specialists near my lodging so I got a few things from different places and put together my own picnics. Interestingly, the fishmongers are usually women. I devote my sashimi-eating life to Japan. My travelling companion wanted rice, I only needed vegetables. Fish again at home:
  6. BonVivant

    Lunch 2019

    Ishigaki island. Yaeyama-style soba noodle soup with braised meat. Mine: Beetroot Rösti with Speck And cured salmon
  7. Quick "frittatas" with burrata. With cheese, corn and sweet onion ones are equally yummy.
  8. Butter of the forest, the one tree I wish I could have. In Chile it's common to fill hot dog and sandwiches with avocado mash. One can make avocado ice cream, chocolate mousse/cream, blend with milk and some honey, uncooked cheesecake etc. Have also seared or grilled, with crispy-fried Speck and/or soft eggs. But 99% of the time I just cut if open and eat with a spoon. There are several versions of "completo" hotdogs and sandwiches in Chile, here are the 2 I have photos of. Completos are Chilean "iconic" fast food sandwiches. Btw, avocados in Chile are the size of rugby ball! Hotdog is buried under there. I especially asked to omit the mayo, which comes in the same amount of avocado, or more. Chileans are baffled when you don't want any mayo. They eat so much of it. Half the supermarket space is for mayo, the section is big. Mine: With avocado-99% pure chocolate-macadamia paste (homemade, just blend all ingredients together). With nori and sesame oil Beetroot salmon/eggs/roe Seared salmon, wasabi yogurt sauce. Franconian Silvaner. Hard to find outside silvaner producing places in Franconia where it is one of the most important grapes (second only to Müller-Thurgau)
  9. BonVivant

    Lunch 2019

    Last week many places celebrated carnival. There are several snacks/light meals that are eaten during the silly partying days in Köln, Germany but I made them a bit differently. Purple sweet potato rösti with apple mush (in Germany you get potato fritters). Tempeh tomato paste on bread (in Germany Mett-häppchen or Tartar-häppchen. Raw mince on half a roll.) Herring with cream and beetroot The dough is simple: flour, ground almond, booze, eggs, baking powder etc. Berliner is a must during carnival. These are store-bought.
  10. BonVivant

    Dinner 2019

    Tyrolean sausages and Speck. Stir-fried squid
  11. BonVivant

    Lunch 2019

    Tofu and fish. Iriomote island. Mine: 2 kinds of Speck, blood sausage and foie. A typical light meal in north Germany. Herring and scrambled eggs on bread.
  12. BonVivant

    Dinner 2019

    Back on Ishigaki island again where I stayed the last 3 days in Okinawa. Wanted to eat at this restaurant earlier but it was full so I returned for dinner. Ishigaki has its own beef production and of course there are many (high-end) beef restaurants on the island. They have videos of the farms where the pork and beef come from. To order one browses the menu on the same tablet. Everyone round me ordered so much meat. Mine was already too much. The restaurant, taken earlier. Wanted to try the meats after seeing these 2 pages on the window. The pigs are a Japanese species according to the translation app. Mine at home.
  13. BonVivant

    Lunch 2019

    The massive presence of American military is a contentious issue in Okinawa, but the locals don't mind American(-style) food. You'll find taco rice even on far-flung islands (0where I visited). Beef chanpuru. Mine at home: pistachio sauce for the raw vegs. Home-cured meat and fish.
  14. BonVivant

    Dinner 2019

    At my lodging, Iriomote island. Mine: cheat's cassoulet with SV duck leg.
  15. BonVivant

    Dinner 2019

    Last dinner in Morocco. Partner loves fish but scoffs at shellfish. I am partial to shellfish and got myself 2 plates. My dinners at home. Marrowfat peas (dried) with smoked sausage. The 2 meals I like more than anything involves dipping and sitting round a fire.
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