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BonVivant

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Everything posted by BonVivant

  1. BonVivant

    Lunch! What'd ya have? (2018)

    There are many restaurants at the market and this is one of them where I had rice soup with pork, a lot of it. (Took me quite some time to remove most of the scallions.) An employee gestured these tiny fermented, salted shrimp should be added to the soup and I did. Notice the round chopsticks? Well, they do exist, just not as prevalent as the flat ones. Still it's easier for me to spear my food with any type of chopsticks. Restaurant looks much bigger from outside. Also, it's quite common to see many male pensioners who eat alone. This meat goes in the soup. Kitchen is outside. Broth is being cooked. Everything that goes in the soup comes from this:
  2. BonVivant

    Dinner 2018 (Part 1)

    SV lamb. Another day. Soft tofu from a tube and confit yolks.
  3. BonVivant

    Dinner 2018 (Part 1)

    ^^ Gonna steal this idea. Danke! I also had this view, with light show, at Quarterdeck (only went there for oysters, bubbly and lobsters).
  4. BonVivant

    Lunch! What'd ya have? (2018)

    Natto, Münster, St. Albray.
  5. BonVivant

    Dinner 2018 (Part 1)

    Mussels are in season right now. Meals are 2 weeks apart.
  6. BonVivant

    Dinner 2018 (Part 1)

    Chilled noodle salads in parched northern Europe.
  7. BonVivant

    Dinner 2018 (Part 1)

    Chickpea mush. Clams (Panopea generosa).
  8. BonVivant

    Lunch! What'd ya have? (2018)

    I like fermented foods. A new batch of rhubarb kimchi (in photo above).
  9. BonVivant

    Dinner 2018 (Part 1)

    Pork and beef stew, both contain beer, in Brussels.
  10. BonVivant

    Lunch! What'd ya have? (2018)

    Brought back a couple of things from Chisinau. A kilo of smoked sprats costs 2 euros! For that amount of money here at home I get a small tin. I ate them all the way home. In the pub and on the train. Forgot to make a photo of the roe mixed in cream (in small dish on right). Austrian dumplings, before being drowned in maple syrup.
  11. BonVivant

    Dinner 2018 (Part 1)

    Back in food hell after a week in the Moldovan capital. A few dinners since then. Skate. Linguine with anchovies, capers, garlic, parsley etc. SV duck legs. My new favourite kimchi. Austria meets France meets Korea.
  12. BonVivant

    Dinner 2018 (Part 1)

    Just 2 things. Wine is made "Méthode Traditionnelle". I'm not interested in sparkling wines with just added fizz. Caviar fridges, under lock and key. Bought mine from here. I've been struggling with the heat here. Cold strawberry with ice is extremely nice after walking round in this heat. Like most eastern Europeans Moldovans are huge soup eaters. Fortunately I like soups and beetroots. Garlic rolls in the background. You will quickly notice sour cream is served with nearly everything. Moldovan version of polenta. The dent is for pouring butter over. Fried Speck, scrambled eggs, grated brined cheese, sour cream, dill-garlic in oil.
  13. BonVivant

    Lunch! What'd ya have? (2018)

    Some recent lunches in Moldova where I am visiting at the moment. Where I bought the fruits. --- Cabbage. --- At Asconi winery, 37km from the capital. Sparkling wine. Grilled vegs are popular. Moldovan cabbage rolls are tiny. I thought they were delicious, just like my imaginary grand mum used to make. Rabbit stew. Yellow dome is maize meal mush. It always goes together with sour cream, grated/crumbled brined cheese, and scrambled eggs. Under a big mulberry tree. Costs 75 euro cents to get here in a cramped van. Takes almost an hour.
  14. BonVivant

    Dinner 2018 (Part 1)

    I'm in the Moldovan capital and eating typical Moldovan food. Moldova doesn't really have much "traditional food" to call its own. They got ideas from their neighbours and former occupiers. Moldovan flatbread filled with cabbage. Cottage cheese dumplings. Pork This is a wine drinking and wine producing country. The quality of wines is quite good so far, not to mention cheap. These are wine taps in the restaurant. Red, chardonay, rosé and Traminer. A very pleasant restaurant serving typical national dishes at very reasonable prices and in a nice atmosphere. Extremely popular with locals and now the tourists are checking it out, too. As soon as I got back to my lodging... Corkscrew borrowed from the lodging's owner. It worked after several tries.
  15. BonVivant

    Dinner 2018 (Part 1)

    "Half-cooked" is perfect on this very hot spring day.
  16. BonVivant

    Dinner 2018 (Part 1)

    SV Octopus. Potato goulash, Tyrolean style. Chilled "smoked" salmon mi-cuit. Crunchy salad.
  17. BonVivant

    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.
  18. 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).
  19. BonVivant

    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.
  20. BonVivant

    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.
  21. BonVivant

    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.
  22. BonVivant

    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.)
  23. BonVivant

    Dinner 2018 (Part 1)

    A little love letter to spring. Japanese-esque. There's liquid smoke in the marinade and sauce.
  24. BonVivant

    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.
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