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BonVivant

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Everything posted by BonVivant

  1. BonVivant

    Lunch! What'd ya have? (2018)

    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.
  2. 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:
  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.
  16. BonVivant

    Lunch! What'd ya have? (2018)

    Ma(a)tjes are raw herrings preserved in a brine. If you have never seen how ma(a)tjes are cleaned have a look here:
  17. BonVivant

    Dinner 2018 (Part 1)

    Say no more. Spain is probably my favourite country in Europe. I have to "force" myself to visit a new country every year as it's too tempting to keep going back to the same countries or places. Austria ticks most of the boxes as well.
  18. BonVivant

    Dinner 2018 (Part 1)

    Based on Turkish breakfast food called Çilbir (poached eggs with yogurt). Made mine with silken tofu, home-made Laoganma and confit yolks.
  19. BonVivant

    Lunch! What'd ya have? (2018)

    First time making Belgian shrimp croquettes. The next day. Have made it a couple of times now. Enough. Too much work. I usually eat the shrimp as a snack (or with scrambled eggs and bread) and save the shell for a broth. Sichuan peppercorns for kicks. In Belgium you pay about 6 euros for a croquette. No week goes by without eating ma(a)jes.
  20. BonVivant

    Dinner 2018 (Part 1)

    I always make this with French chicken, with or without morels. Another meal from leftovers of the above. I added potatoes and SV goat's leg meat.
  21. BonVivant

    Dinner 2018 (Part 1)

    Another dinner.
  22. BonVivant

    Lunch! What'd ya have? (2018)

    Spanish-esque.
  23. BonVivant

    Dates

    There are several, with varying intensities of redness. Have a look at Wiki's long list of cultivars. It is said that the red kinds are even sweeter. And I think Turkish Datça is already super duper sweet!
  24. BonVivant

    Dates

    I always get them from Turkish supermarkets. After some searching I've learnt this variety is the most common in Turkey, called Datça. Taste is super sweet, like honey. Very crunchy. Flesh is white (same for all varieties). The first shipment is most expensive, I paid 10 euros for a kilo (that's exactly 1 kilo in the photo posted above). After that the price drops. They are in season right now. Gonna hit the Turk supermarket again this weekend. Look up the red variety. It's stunning, like the colour of beetroots. I would travel to eat the red varieties, unfortunately they are only found in countries which are on my black list, or not safe for most tourists.
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