Jump to content

BonVivant

participating member
  • Posts

    1,371
  • Joined

Profile Information

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

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. BonVivant

    Lunch 2022

    OK, dude. But I only miss the BOY!!! Joking! Glad you and the family are OK (again). Safe trip home! One down, 3 more to go (in the coming days).
  2. BonVivant

    Lunch 2022

    Hellish temperatures half the week then muggy in the second half. Vietnamese “Wurst”/pork paste on mini sourdough seedy rolls. In Vietnam you can eat tinned sardines stuffed in baguette as a snack, just like Banh Mi. Baguette with runny fried eggs: another Vietnamese classic, often eaten as a breakfast dish. You tear the bread and mop up the yolks with it. Maggi sauce and pepper are a prerequisite. I don’t think this one is Vietnamese. Prawns with avocado and mixed nuts. The spread --- --- Another meal --- --- 35C/95F today. But hey, in a couple of months we'll be whinging about the snow or rain. Fruit spreads, pureed with some nuts: Long black/blue grapes Red apricots Eggs steamed in coffee cups Cold cut salat Bread brought back from Mosel Valley @Kim Shook @Duvel, are you OK, Man? I miss seeing the BOY!!!
  3. BonVivant

    Lunch 2022

    Hot weather meals again. I don't deep fry and besides, it's too hot these days. Let the market fishmonger do it. Flaky hake Fish without chips Chilled potato noodle with crunchy vegetables. Mixed well with the lime juice, chillies, garlic and fish sauce. Greek-inspired salad with beans Shredded some leftover lamb shank. Seasoning is blended softened chipotle and dried tomatoes in oil. The first 10. Steamed them all and ate 2 straight away.
  4. BonVivant

    Lunch 2022

    Cured salmon Young cheese, trout roe, North Sea shrimps. Smoked Matjes "tartare" Another meal... A "salad" of Cretan cheese, broad beans and tomatoes. Santorini lentil spread Broad beans and octopus with olive oil Ricotta with honey and pistachios The best black olives I've ever tasted. (The package) Fava and tomato paste (on Santorini). 2 recipes on the back of the package. Afterglow with Oia in the distance.
  5. BonVivant

    Lunch 2022

    Hot weather meals (on different days). Nice (barrel-aged) feta with assorted Greek olives. Intensely mushroom-y chilled portobello and walnut puree. Air-dried Mettwurst. Similar to salami made with soft fat. Rye bread with pumpkin seeds (brought back from Middle Mosel). Marinated new-catch Matjes (sweet-sour Norweigian-style) A simple "sausage salad" (a salad with cold cuts). Super ripe cheese This net of razors used to cost eur8, this year it's eur12,50. Croatian beer Thanks!
  6. BonVivant

    Lunch 2022

    Isn't it just the prettiest vegetable?! Perfection is attainable! It's been hot and getting much hotter starting tomorrow. Chilled romanesco soup with pan-roasted tomatoes. The heat and glorious sun reminds me of Greece so Cretan-style toast is on the lunch menu. Brought back from Cretan capital. Very nice cheese. Cheese specialist said this is the cheese for dakos. Grated tomatoes for the toast. I even used Cretan olive oil. From Santorini Fresh marjoram from the garden @blue_dolphin My elaborate lunches are mostly at weekends and I eat them a bit later. On such days I usually forgo dinner (or "dinner" is just wine or beer). Thanks!
  7. The guide told us the only 2 things that are "cheap" there: geothermal energy and water. The tap water tastes the best I've ever had. It smells a bit as soon as you turn on the tap but it's natural. Guide also said it's the only country where he would drink from a stream.
  8. Mihlo frito/fried polenta is served with almost everything on Madeira. They spread cooked polenta on a tray and bake in oven. Cut into cubes and fry till golden.
  9. BonVivant

    Lunch 2022

    Summer means Greek(-inspired) food! Salad with samphire Octopus cooked in red wine. Hard to see on top of beetroot-chickpea mush. Real Santorini "fava"(Lathyrus clymenum), brought back from Santorini. Golden hour on Santorini back in September. It was glorious like this every day. SV roe sacs White slices are Cretan cheese Amateurish "Riesling" (not German)
  10. BonVivant

    Lunch 2022

    Chilled buttermilk soup with "pesto" (chard leaves, macadamia nuts, pumpkin seeds etc). Butter from the sea (new-catch Matjes) Bread brought back from Middle Mosel A few things to put on bread Mashed broad beans and mozz "Potato cheese" (Austrian and south German mashed potato spread with soured cream) Iberico charcuterie and runny St Marcellin Strawberry spread (mashed with a fork, chia seeds added) and fruits. And lastly
  11. @KennethT, Sorry, not much help for your trip re restaurant recs. It seems so long ago... I was in the capital for 5 days and only ate in restaurants a couple of times, I think. Had an apartment and wanted to buy local lamb and "exotic" (to us) meats, also seafood to cook and eat in the apartment. For sure you must try the lamb. I ate it in Japan the first time and went to Reykjavik the following year. Langoustines and prawns, too, of course. Don't have to try fermented shark and hot dog, really. (I did anyway). Whatever you eat it'll be nice. Enjoy your trip. One of the most incredible countries.
  12. BonVivant

    Lunch 2022

    Brought back from recent holiday in Middle Mosel New season Matjes arrived last week. I have already ate them several times (plain and whole fish), but back to my favourite way, with dairy and some sour fruit (Pink Lady in this). A bit Swedish-style "Midsommar" (mid-summer) meal but without the singing and dancing. Claws of brown crab (Cancer pagurus) Do this once a year 551gr/1,2lbs from 2kg/4,4lbs. Steamed asparagus. Crispy fried Speck on top. Smoked Mettwurst (a type of sausage) cooked in the broth. Also boiled red potatoes. A meal back in Middle Mosel. Sparkling Riesling and Frikadellen (pork-beef mince patties).
  13. BonVivant

    Lunch 2022

    A piece of a big skate wing. Steamed green asparagus Pork filets were pounded flat and thin. They curled up and looked thick here. Made in the style of Portuguese "bifana". Bolo de caco brought back from Madeira Real Mexican flour tortillas and prawns to make tacos. Oysters for slurping on the side. @Smithy, I love that bread (called tandoor bread in Turkish). My favourite Turkish supermarket makes it on premisses. They have a little room with 1 tandoors. The baker is a young man and he can't make it fast enough. It flies out the door on Saturdays.
  14. BonVivant

    Lunch 2022

    Back in (food) hell now. Meals are from a couple of weeks and couple of days ago. Slow-cooked lamb shoulder in the oven. Round balls are actually dumplings from bread crumbs. Harvested all the lemon balm in the garden and made a thick sauce with them. Underneath the surface it's bright green like the leaves on the plates. Salmon poached in Riesling. A simple pasta with green asparagus "sauce". (In Traben-Trarbach the other day) Menu says "farmer- style" liver pate. It's supposed to be darker and coarse, and more importantly, must taste of liver. What I got was white and hardly had liver taste. Too much cream. It's for people who hate liver, surely. I love liver so this is not what it's supposed to be. I asked if it was "farmer-style" and they said yes. Classic Flammkuchen. Most winery tasting rooms are open in the second half of the week and only serve simple meals. To keep the glasses chilled just pour Riesling into them.
  15. BonVivant

    Lunch 2022

    A giant, glazed Franzbrötchen (a type of pastry) filled with poppy seeds. Marzipan "snail" Red current "snail" Later at a simple restaurant in a village on my bike route. It was hard to make a photo of this boletus cream soup as there was no texture to focus on (I focused on the little black fleck). But it was good and the flavour of boletus was intense. Pork (usually stuffed with something) grilled over coals, traditionally. Or in the oven. - Germany, is one the the most forest-covered countries in Europe. - The village where I ate my meal above. - Official sign of Mosel Wine Route - The photo cannot convey the steep terrain these terraced vineyards are built on. Goats would love the height. - One can "sponsor" a grapevine plant. Get 3 bottles of wine each year for the sponsorship. Here you can see name, place of residence, and year on each slate sign. - What a lovely part of Germany. (Green) beauty in every direction. Tourists tend to only visit the big cities and miss out on some of the best experiences, like this valley. So thanks again, for going to France and Italy. Thanks, @blue_dolphinand @heidih! (Rare to see someone using a real camera these days, let alone a female. Photo was taken from up here yesterday.)
×
×
  • Create New...