BonVivant

SV goose breast. I recently made cherry compote which released a lot of water so I reduced it and turned it into a savoury marinade for the goose breast. Made the meat taste very nice. Not much info on SV'ing goose breasts but loads of results for duck and chicken breasts. I tried 56C/2hrs. Turned out medium and moist. I've never had rare or between rare and medium rare goose breasts before. Duck breasts always, yes. Maybe I could try a different temp and time next time. SV rhubarb is great. It keeps its shape, texture and colour. Breast had an intense shade of deep dark cherry red, almost black, even before searing. Thick insulation layer!

Panna cotta with pulverised pistachio. With rosemary salt and Turkish pistachio. Contains no sugar. Reusing the soya sauce with chicken from the other day. Just added chard, mung bean noodles and more Laoganma (Sichuan chillies in oil). Turkish eggs and yogurt. The lovely colour comes from paprika powder, butter and olive oil. Figs and sabayon (and Grand Marnier). Green figs keep their shape better but I prefer the other kind. (Broke the lid of the tea cup last week...) How it's done: Camera is more than 10 years old. Check out my high-end set-up: silver paper covered cardboard and clamps to hold it straight. The other side is an old binder. Or anything that can stand straight up, really. My flash diffuser is a plastic cup... I positioned the camera like this so you could see everything (the reflectors and the food being shot). So there.

A bit of Spain on this hot day, both the food and the summer heat. SV Octopus tentacles. Eaten at room temp. PS: Many thanks, @mm84321 and @JoNorvelleWalker!

Temperatures dropped today, finally, that means I can eat "normal" food again. Have an aversion to green onions but chives are OK. SV chicken (leg and breast done separately) with Shaoxing wine and ginger. In the sauce: dark "superior" soya sauce, ginger, garlic, Sichuan "facing heaven" chillies etc. Cold food recently: Pasta with cream, SV rhubarb and chervil. Goat's cheese panna cotta. From the other day: SV rhubarb and raw, shaved asparagus. Dill and prawn panna cotta. Cucumber and roe. Pureed asparagus and cucumber. So, leftover prawns and Gravadlax became new dinner. And lastly, thank you, @Kim Shook! I love that salmon, too.

I concur. Taken whilst riding the native bus. It depends on many factors. Begin with regular exercise and portion control. But yes, green tea is very nice as a beverage! And so is beer, wine or water.

This is all. SV half chicken. One last Innis &Gunn, ever.

@scubadoo97, thank you very much! I'm always learning. There's so much learning happens when we cook and through food. And even learn new things about myself. Slicing, photographing, drinking a beer and doing intense thinking (about other things) all at the same time! @kayb, make the cure as you always do, just add as much scotch to it as you like (I pour a whole Rémy Martin glass). To drink my scotch I actually use a tiny sake cup! Something like this:

Last few meals: SV flank steaks. In my house the cows and creatures in the sea co-exist in peace. Asparagus gratin. The white spears were overwhelmed by the cream. Too close? It still spring, officially. SV lamb. I have a rosemary plant in the garden. The biggest turbot I have bought thus far. This one was 1.5kg. Lasted 2 meals. Only got it because my brill was not available that day and that it had roe intact. Big roe. Managed to cut it in half cleanly with a heavy cleaver. Roasted the roe attached half in the oven, this half was cooked on the Weber the next day. It started to rain right about here (but didn't last long). Fits the width of the Weber grill grate. There's quite a bit of scotch in it. Hard to pick which I like more: the Riesling, the salmon or the potatoes? They are simply faultless and complement each other perfectly. Didn't have time to photograph the wine, but this is it, brought back by yours truly from the same cellar shop in the article.

It's not so often you see rice in my photos. SV chicken thighs then seared. Nasi goreng (Indonesian/Malaysian fried rice). No time to think of a nice way to plate it.

Squid and "caviar" lentils. I prefer the tentacles. The partner doesn't mind the squid bodies. The beer. (This craft beer drinker also does beer photography. Well of course.)

Last day of Pentecost long weekend here. Asparagus with Speck and eggs. Mince is removed from casing of lamb merguez. Puréed chickpeas with some crème fraîche. Millet salad with merguez. Leftover chickpea purée now has beetroot added to it. Cream (stabilised with gelatin) and SV rhubarb. Garnished with softened asparagus tips. The rest of the asparagus was warmed together with the cream. This thing contains no sugar, btw. I don't have a sweet tooth... But an ultra rich and creamy one.

Just this. I don't know how to make it look nice today being miserable from my sun allergy* and it's a long weekend so no doctor or pharmacy is open till next tuesday. (*There are 3 kinds of sun allergies and I have 1 of them.) SV rhubarb and tuna steak.

Northern European spring, Australian temperatures. For days on end. It's back to nice and cool again now. Some recent dinners. Clams in black bean sauce (loose fermented black beans with which I made a sauce, not Lee Kum Kee). Sichuan chillies in oil, tamari, garlic, lots of garlic. Simple SV salmon. A quick sear after. The wine, from deep south of Netherlands. To make sparkling Riesling the traditional method they had to send it to Germany. Costs me 50% more than in Germany for this bottle. It's a rather nice and acceptable sparkling Riesling. A fish has to swim 3 times. In water, in wine, and in butter. SV skate wing. Ate the rest of the oysters over the kitchen sink just before making this photo. More food for Australian temperatures.

I don't often eat pork (unless it's the belly or other fatty cuts)... wanted to give the filet a go (sous vide). Turned out OK. It looked a lot nicer before slicing. Partner said "it looks expensive!". Seared the meat and then some butter, olive oil and more thyme were added to the pan. Strained and poured over the meat. Piping hot gratin. Quinoa and Riesling alongside. Nearly always Riesling, only sometimes quinoa.

I could do away with the cheese, or use my own cheese. I'm particular about my cheese. This was in Budapest. Here is the airy inside of the deep-fried bread, for those who haven't eaten it. Had a simpler version in Albania and I liked it more. It's tiny, made in the fireplace by the *Raki-chugging housewife in whose house I stayed briefly. Because of the size you will eat many, but it's so good! (*Raki is Albanian booze. They drink it in large quantities, from morning till night. Yes, even with coffee at dawn.) Also no cooking for me today. Just cold seafood.