BonVivant

My most recent dinners are not at home even though I actually cooked them. I brought with me a couple of things from home knowing the town would be closed all day. Both the tofu and asparagus were steamed. The red stuff is prawn roe . Local rye bread I even brought a bunch of beer from home. Today: sharp daikon, Duroc pork loin and new potatoes. Rarely eat pork at home unless it's Iberico, Berkshire, or some interesting and higher-welfare breed. This one is Duroc from a farm in north Germany (where I'm on holiday at the moment). Smoked Speck to render the fat for the cooking. Daikon and tops were stir-fried with Speck. Found a drink shop today and picked up a few German craft beers. This one is brewed in a small town 16km from here by 2 hobby brewers. Label is home-printed. I've just read that the whole family helps with bottling, labelling and things like that.

Lunch in north Germany. I mean I'm here in a small rural town in northern Germany at the moment. The town is known for several things: smoked eel (and ham), plant nurseries, and spa. There are many regional Mettwurst in Germany and I like them all. Chewy rye bread. Northern Germany, the Baltic countries and Scandinavia do all things rye so well. Yesterday was Ascension and most of the country was shut down, also in Bad Zwischenahn. The tourist shops were open but only the main tourist drag. The vast majority of tourists in this town are elderly people who come for the spa and the lake. Very few international tourists come here. I had a beer at the town's most famous eel smoker where I also picked up a couple of things for lunch today. It's a restaurant and shop in one selling their own smoked fish. I have never seen so many smoked eels in one place. I bought one of these. The smallest one, about 16 euros. They also sell local Schnapps. Smoked eel and Schnapp go hand in hand here. Drinking rhymes in local dialect printed on the label.

What I've been eating: A small but very thick piece of liver I ask the fishmonger to save all the roe for me (he even charges less than other fishmongers). In Lyon it costs about 30 euros per kilo. Ouch. I pay 1/3. All kinds of roe from flatfish and herring etc. Lightly dredged in flour and fried in duck fat. Seared salmon SV goat's leg.

Smoked fish Cooked in cream is always nice when one does not have bbq weather (and it's almost June!). Rosette de Lyon because I have many hanging in the house. And I made a mess whilst transfering the eggs to the plate. Clumsy perfectionist.

Did you do sake tasting at different breweries? I had a nice time in pretty Takayama. Did you visit the village in Shirarawa-go? Takayama is all about Hida beef and sake. Would go back for both. There are any sake tasting rooms if you want to test your liver's limit. I had barely scratched the surface in 3 days. At one of the most popular beef restaurants in town. There's always a queue there so prepare to wait. Almost 50 euros for the above plate. Rural Japan Buckwheat rows in the foreground. Most people grow fruits, vegs, even rice around their houses. Very typical in rural Japan. Kaiseki meals served at traditional inns are incredible and so beautifully presented. One of the highlights of eating in Japan. Mine came with a menu of courses served in this particular order. The food just kept coming and coming.

A typical light meal (in north of Germany). Oldenburg is Germany's kale capital. I like giant beans.

Poached Islandic cod loin and asparagus broth (from simmering asparagus trimmings). It was dark by the time I was done, hence the grains in the photo. One of the rare occasions which I eat with my hands.

I like salmon and eat it every week. Often cure a piece for weekend lunches. Have made salmon almost every which way, too. But not this... Ate it on train journeys in Japan. Couldn't stop after just 1. Saved 1 last bundle to take home and made it last and last. Hope to visit Hakodate again so I can get more, and ship it home. I also bought many bags of dried squid. It tasted better than Chinese or Taiwanese versions. My jaws hurt so nice for days. I bought the entire display! (Many stalls have free samples, you can always try a small piece before deciding to buy) Besides home-cured salmon I also like it hot smoked (I use an old wok). I cry again I swear again I drink again I smoke again

The country that never ceases to surprise and delight. There's currently no "number 1" on my favourite country list, it starts at number 2. When Japan has a smoking ban it will take that number 1 spot! Place a coin vertically on the tray (in front of you) whilst the train is running and it will remain standing. That's how smooth the ride is. The layout is like the plane, lots of leg room in first class which is good for the partner who is almost 2m tall. The loo on this train is bigger than my bathroom at home. Japan has just unveiled the newest shinkansen, Alfa X, which will be even faster (over 400km/h). Two backpackers in first class shinkansen. You see this all the time, people taking photos of shinkansen or in front of it. Shinkansen is one of the pillars of Japanese technology and they are rightly proud of it. Here you see 3 shinkansen together. The green one is first class Hayabusa from which I had just disembarked. I was enthralled at the sight. Note that many Chinese tourists rent the kimonos and walk around in them to make photos. They don't wear the make-up. I like the deep southern islands so much. You bike around all day and hardly see a face, just empty streets, cows and wild horses. But now there's a new shinkansen maybe it's time I started planning a trip to the mainland again. Hong Kong was a big shock to my introverted system after 2 weeks of peace and quiet in Okinawa. I was still bowing to everyone for weeks after returning from Japan.

Ate half next to the kitchen sink, the other half went into something else. Found 2 little "pearls" in 2 different oysters. Actually, very soft scrambled eggs. I chucked the oysters in as soon as the eggs were done so they were not cooked. @shain next time add a table spoon of potato starch to the dough. It helps hold the shape. With experience you will know if you need to use more or less starch. I think the dough is almost the same as Schufpnudeln (German and Austrian potato dumplings). Schufpnudeln recipes in German often mention potato starch that's how I know. It works. Don't overwork the dough or it'll get sticky. Also, I don't rest the dough but you can try.

I always abstain from meat and alcohol for 2 weeks after a holiday but I never abstain from cheese under any circumstances. Can't face meat yet.

I don't touch leeks/garlic chives/spring onions with a barge pole. The partner gladly eats these. Now this is more my style Thanks, KennethT. Everyone rushes to Paris, Lyon is often overlooked. It rained every day I didn't do anything touristy. The beer fest was fantastic, worthy of more returns. Thank you. I went through it from beginning to end. Prices must have increased a bit, the markets are still the same, cheeses are still the same. Still wonderful.

Last dinners in Lyon. Got 2 meals out of this noble creature. The flat owner got the stock I made from the carcass. We discussed what he could use it for. He's a good home cook and already knows what he's going to make. You should see this metal tag eating at restaurants where certified genuine Bresse poultry is served. The "kitchen" that comes with my rental flat is barely useable but I pulled it off. Now you know any restaurant dish with morels and/or Bresse poulty is expensive. This is what 100gr of dried morels look like: My rucksack for in the hold was twice as heavy on the way home because of these Lyonnaise sausages. (Lyonnaise rosette, Jesus and 2 other types)

Last lunches in Lyon. This one was at the smallest buchon with little character and personality. Without the plaques I wouldn't have guessed it was a real traditional buchon. My table, from where I could see the small kitchen and almost every move the cook made. Lyonnaise sausage with pistachio Head of veal. Lyonnaise love this kind of things. Head, feet, offal, tail etc. They throw nothing away. More stuff from the market for lunches (and dinners) Love brawn and pâté. So far I like French and German the most. One oozily soft and one hard.

This is another reason I'm here in Lyon. I can only eat someone else's food for so long. Just want to go home after 3 days. The charcuterie here is so good. (Take a look at Lyonnaise charcuterie specialities on this site and you'll have an idea) I devote my cheese-eating life to France. There are 3 markets within walking distance from my lodging where I get all kinds of things for my indoor picnics. The "kitchen" in this flat is only good for boiling water.

Still lunching in pork heaven. This restaurant makes it crystal clear. Good bread again Scoff at sweetbreads? More for me and the French then. Twice cooked tripes Lyonnaise-style Beer labels in France are more risqué than this Most expensive offal of all and most expensive dish served at this restaurant Unassuming on the outside, fancy on the inside. This buchon is the fanciest and probably the best of the 5 I have been to.

Another nice buchon called "Notre Maison". There's a cook and 2 other persons doing everything else. It's a young team and things are more relaxed here. You can sit anywhere, whereas at other buchons you can't. Serving style is informal, like how I do it at home. The butter at this restaurant also comes with a knife in it and with the wrapping paper intact. Slice as much as you like. Braised beef cheeks Slow-cooked lentils with sausage. The sausage has a specific taste, similar to the strong taste of pork I had on the first day. When you are done eating you get some booze. I think it's whiskey. You may pour as much as you like. How they want you to feel eating here. Many French tourists are a bit shocked and delighted at the same time. I had done my research well so for me it was no surprise. I had a nice time here. The young crew is lovely. There's a resident cat. Very affectionate creature, he has a path build on the wall. Non matching chairs are probably from charity shops or given by relatives and friends. Where the cat drinks Behind me is the smallest fireplace I've ever seen.

My name is on a specific table in the seating layout (I saw all the tables had names on them). Traditional buchons are only open for about 2,5hrs for lunch or dinner. The boss comes to each table (he knows whose turn it is) to explain the dishes they are serving. The "menu" is handwritten on a piece of paper and it changes a little every day depending on what they have. Boss is humorous and cool. One of the reasons his buchon is one of the most popular in town. Gratin and sauteed vegs. Everyone got this same plate today. A braising French cut, tender and still retains texture. Notice both handles on my Staub dish are missing. I wouldn't throw mine out either. Traditional Lyonnaise food is meat and offal heavy. These pork cheeks can be cut with a spoon. Every single table is reserved. If you want to eat at this kind of place best to reserve in advance. It takes around 2 hours to eat a meal and the place is opens for about 2,5 hours. Menu outside the kitchen Restaurant is on a tiny street with cars parked in front of it. Well, then I made a photo of a photo instead.

First meal in Lyon, France. Pork scratchings and Rosette de Lyon, the most famous of all Lyonnaise sausages. A giant pike dumpling served with lobster sauce. Reminds me of Norwegian Fiskeboller/fish balls but then a lot more refined and fancy. Cut open The dish I wanted to order wasn't available yesterday so I got this braised pork shoulder. Came in a perfect disk shape, smelled and tasted stronger than typical pork. (Aesthetically uninteresting before slicing in 2 pieces) Fan of French gastronomy who hasn't met a potato she didn't like, especially cooked in cream. I love cream, butter, and most dairy products!!! I don't have this quality of baguette at home. The texture is like sourdough. People tell me "if I eat like you I'd be fat fat fat". Now I can say "if I eat like Lyonnaise I'd be fat fat fat". Haven't seen a fat French person yet since my arrival last night, and they eat twice as much as I do. Usually full 3 course meals and lots of wine. Menu on a little chalk board brought to your table soon after your arrival. Buchons are traditional restaurants serving traditional (heavy and delicious) home-style food. Dishes listed are all typical Lyonnaise. I was the first to show up, 5 minutes later the place was completely full. I wouldn't be able to make this photo then. Authentic Lyonnaise buchons are always always always full so if you don't have reservation then too bad for you, unless you are very lucky that day. Only authentic certified buchons are bestowed this honour. Exterior of restaurant. It's very small inside. Back at my lodging shortly after. This is Lyon, I expect no less. Chips with black truffle. 0,25% truffle

I use bamboo skewers to seal the openings. The excess skin makes a tighter seal and easier to pierce with a skewer. Recipes always say "trim excess skin". It's the simplest method: - Poke the skin all over with a small, sharp metal skewer. - Pour boiling water over the bird and leave to dry. If using any flavouring glaze keep basting it repeatedly and chill (uncovered), preferably overnight. - Roast each side, how long it takes depends on the size of the bird. - Baste with the glaze repeatedly. - Done when juices run clear (if you must control precise internal temp look up a general chart) PS: thanks!

Turning (pseudo) Russian! Love beetroots already as a child and am still eating them year round. The herring is supposed to be "under the fur coat", but mine is clearly not "under". Curly bits are grated salt-cured yolk. My cheat's version of "Paskha" (Russian Easter cheese cake, but then without the crust). You are supposed to eat it with Kulich but I ate it with the bread in photo above. I made it with full-fat farmer's quark which has the texture and consistency of crème fraîche. I made 2, in case 1 didn't turn out. Russian-style gherkin soup. Made mine without meat and loosely based on Rassonik. Garlic bread to go with the soup. Speck and minced garlic mixed with some oil were scatter on the bread near the end of baking. Garlic rolls are normally served with Borscht, however. There's pureed beetroots and liquid in the batter but the colour was lost when cooked. The beetroot sauce here is a little sweet. Little cottage cheese cakes with blueberry-honey compote. The original Russian pancakes are called Syrniki. Savoury version with the same cottage cheese cakes. Hate beetroot? More for me and Chefmd. Washed down with a beetroot broth, contained no vodka... I used Korean dumpling skins (twice as thick as Chinese and Japanese ones). The end of my Russian-style feast. What shall we do with him?

Skrei season has just come to an end. I got 2 fat loins. The fish is so delicate and expensive you really need to keep it simple. I just seared, topped with onions fried in butter. Got 5 meals out of this lean duck. This is the last one. Used the stock in the soup and made some crispy Speck.

Looks like shacha sauce. It's a popular paste/sauce and has multiple uses. You tend to get it with soups and hot pot meals. Did you eat the dark block in your bowl? I love this stuff.

Dumplings with various filings. Quark, honey, pistachio. Half has potato and the other half chickpea puree. Fried Speck and Sauerkraut because they go so good together. Potato-quark and Sauerkraut fillings.

SV octopus. Chickpea tomato stew Another dinner. Steamed with salted vegetables. The roe. Don't know from which fish it came. Fishmonger guts fish and throws all the roe in the same pail.