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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

    Lunch! What'd ya have? (2018)

    At my guest house. In a village on the other side of the island later. Boneless trotter, with toes. So far the best Yonagunian soba soups I've had. The tiny noodle shop has 3 kinds and I pointed at these 2. Very pleased with what I got. You can use any noodle but if the broth is worthless then there's really no point. There's a prawn farm in the village just down the road.
  2. BonVivant

    Lunch! What'd ya have? (2018)

    Sorry, wrong thread. I posted it here and not the dinner. If Smithy sees this please move to dinner. Thanks. -------------- I stayed at a traditional guest house on Yonaguni island where home-style meals are included in the price. Seaweed of some kind is served with almost every meal, no matter how small the amount. Japan already holds the record for longevity but the highest concentration of centenarians is found in the Ryukyu archipelago. (Look up the well documented Blue Zone study) Impossible to photograph this seaweed soup. Mahi and marlin are some of the most common fish around here (but marlin is king). Only tasted the sauce and I stopped there. Sauce had Japanese mayo and hard-boiled egg. I would have made it with miso (butter). Squid and celery tasted buttery to me. Went to a restaurant a few doors down the road for beer and more sashimi. Locally made booze is 60%. The men drink both beer and booze at the same time.
  3. BonVivant

    Lunch! What'd ya have? (2018)

    First lunch in Yonaguni. Braised belly pork hidden under a pile of green onions. Tonkatsu also came with a small bowl of Yonaguni soba noodle soup (besides rice).
  4. BonVivant

    Dinner 2018 (Part 1)

    Dinner in Okinawan capital Naha. Temaki was unrolled for a photo. Ate the "caviar" seaweed every day in Naha. The difference between lean and fatty tuna. I devote my sashimi-eating life to Japan. My ship has come in.
  5. BonVivant

    Lunch! What'd ya have? (2018)

    Last 2 lunches in Kaohsiung. Pork rind and firm rolled smoked tofu. ----- The cook.
  6. BonVivant

    Dinner 2018 (Part 1)

    Photos from last 2 days in Kaohsiung. (At another goose restaurant)
  7. BonVivant

    Lunch! What'd ya have? (2018)

    The pride of Taiwan (this soup). Most people add these extras to their meals. Mine. I call this Taiwanese salteña. Shaved ice with 2 kinds of seaweed jelly.
  8. BonVivant

    Dinner 2018 (Part 1)

    Already a week of eating and drinking 3 times my capacity. People waiting to get in when I was leaving.
  9. BonVivant

    Dinner 2018 (Part 1)

    KennethT, thanks! Taiwan is quite popular with regional tourists but it's often overlooked by tourists from the West. They all go to Hong Kong, Thailand, Vietnam etc. And this is one of the reasons I am here: Roast goose and duck are common in HK, in Taiwan it's boiled goose. This is my second plate. The restaurant gets busy fast, they probably have a good reputation despite being in an unassuming location.
  10. BonVivant

    Dinner 2018 (Part 1)

    Clams whenever possible. A local restaurant at a night market. Much respect for their immense patience and kindness for us tourists. Filling out a form to order is the usual procedure but they let me do it another way.
  11. BonVivant

    Lunch! What'd ya have? (2018)

    Pork dumplings. From a distance I thought it was pickled cabbage... Sweet-looking little soup dumplings.
  12. BonVivant

    Lunch! What'd ya have? (2018)

    Love eating in Taiwan. Everything looks and tastes good to me. Clams with basil, one of the most common dishes in this country. Veg with curly tendrils. Steamed fish. You pick what you want to eat, they cook how you want it. Your things get weighed and you know the (total) price straight away. Transparency is a good policy.
  13. BonVivant

    Dinner 2018 (Part 1)

    After a late and quite big lunch I could only manage a bowl of noodle soup, but what a good soup it was. Saw a queue so I poked my head through to see. A tray of offal was the first thing I saw, and boiled duck being sliced. Using a translation app to ask if it was duck or chicken, the answer was duck. One employee could speak enough English and communication quickly escalated and much much more interesting. Now I know why there was a queue. Will probably return tonight for other dishes. Night market food stall.
  14. BonVivant

    Dinner 2018 (Part 1)

    It's so hot here in Taiwan. I made sure I could eat my 2 favourite Taiwanese dishes as soon as possible. Fortunately this restaurant is within walking distance from my lodging. This zombie couldn't walk far today without collapsing from exhaustion and jet lag. Boiled goose and clams with basil. Crunchy slender greens called something like "whitewater snowflake" according to the translation.
  15. BonVivant

    Dinner 2018 (Part 1)

    I pulse Sichuan heaven-facing chillies in the FP then add other things to it (without further processing). I use olive oil, crisp-fried shallots, pounded Sichuan peppercorns, snipped dried boletus, a pinch of sugar, some salt. You could even add msg or chicken powder if you like. Experiment with ingredients until you find the taste you like. I avoid using pulverised ingredients in this as they tend to cloud the oil. And I also omit garlic for safety reasons. You can always add it when you are ready to eat. Take a look at this recipe for ideas. I warm some annatto seeds in the oil to get this colour. It's optional, of course. My standard Turkish Çilbir. The stunning colour comes from warm butter and paprika powder.
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