BonVivant

"My" Wiener Schnitzel. I got air pockets and I got golden brown! It's actually 2 pieces. Check out this short clip (1.5min long) to learn how to make a proper Wiener Schnitzel. This one is made at 1 of Vienna's Schnitzel specialists. Watch to learn the proper technique, even if you don't under stand German. Basically... - Pound the meat paper thin. (My long rolling pin works find) - Remove all sinew, membrane, fat etc. - Do not press the breading. - Do not leave the breaded meat sitting around anywhere. Cook in hot oil straight away. - Shake the pan a little to encourage forming of air pockets. Also spoon some fat all over the meat. - Snip the edges a few times to discourage buckling (meat curls up when comes into contact with hot oil). It's like reading about something that doesn't interest me so much but I still read it anyway because there's nothing I like more than learning (and reading).

Not something I make more than once or twice a year. Don't want to eat any meat today but I did try just a little bit to test. The partner doesn't have a problem eating meat 3 days in a row, however. Air pockets! Golden brown!

Yes, I make my own kimchis and pickles because a, they are stupid easy to make and b, I live in food hell. I prefer perilla leaves but they are hard to get hold of. The pork rind is actually quite soft as it's not roasted. Thank you. Market in Busan.

Thank you, @gfweb. Acquaintances say "if I ate like you I'd be fat, but you are not, at all. How on earth?!". I give them 3 words: wine, fish and solitude. They don't see all the hours in the gym and pool I put in weekly. But really, it depends on other factors as well. I don't give myself a hard time. Eat what and when I want but it's important that I enjoy it (and be sensible).

Sometimes I don't eat meat for 2 weeks, sometimes I eat it 2 days in a row. Spicy radish (but not kimchi). Typically served with Korean pork belly (Bossam). SV pork belly with doenjang (Korean fermented soya bean paste). SV duck breast. Kumquat compote and chard.

A few lunches from recent weekends. Crisp-fried Tyrolean Speck and apple compote alongside. Something I almost never do. Saw the recipe in an Austrian food mag I was reading and well, I had all the ingredients in the cupboards. Viennese style hash with blood sausage and apples. There's no such thing as a perfect country but Austria ticks many boxes (for me). But nothing is better than this. The BEST food in.the.world!

The simplest things make me happy: barley beetroot "risotto" (without the constant stirring) and a very nice chunk of cheese. You would be happy, too, if you had such nice cheese. Just look how happy the mouse is.

Fast and easy. The potatoes, which were being boiled, took longer to be done than the rest of the meal. Kumquat slices and more roe on top. About to lose all natural light right here so that's another reason to work fast. The fish is in season Jan through April. At 30 euros per kilo there's a need for proper identification.

Beetroot marinated and breaded tempeh surrounded by seasoned fried eggs on all sides. Quinoa, minced cauliflower and red cabbage kimchi. (I don't want/like rice.) Gochujang and sesame oil for dipping. That's 1 of my 3 knifves bought at the fish market in Busan, Korea.

Yes sir, I can bulgogi but I need a certain song, I can bulgogi, bulgogi bulgogi all night long.

I drink gravy quite knowingly! That looks familiar... I have made something similar before. (PS: - insert Muriel Heslop's accent - you are now CanCookCanPhotograph. Yes, you are.)

Korean new year soups and noodles again because my usual camera stopped working last week whilst in the middle of making photos of this very same meal. Have been using my travel camera which is also new. Beef shin meat in a marrow bone. (I made the broth with a thick disc of beef shin and marrow bone.) The soups and accompanying bits. A kind of stew with fermented soya bean paste. Had it for the first time in Korea last month and liked it straight away. Makes Japanese miso soup look so dainty and refined. Doenjang Jjigae is quite something else. This is my version using only what I had laying around. Noodles with chard and Hokkaido squash. Ribs with fermented soya bean paste were leftover from one dinner. Quinoa topped with red cabbage kimchi, maatjes herring, pickled daikon, tamari-sesame oil tuna, samphire. Oysters, salmon roe and confit yolk in the middle. Buckwheat, confit yolks, salmon roe, pickled daikon, bean shoot kimchi, maatjes herring, tuna (same as above).

Thanks, Captain and Scubadoo. In Namibia and S.Africa they call it "spinach" (not perpetual spinach). What do they call spinach then, I wonder. Also nice in cheesy dumplings. Don't forget there are more ways one can use the ribs.

Korean new year food. Rice cake soup, dumpling soup and potato noodles with vegs. A platter of stuff. Based on this meal called Gujeolpan (platter of 9), like the photo in the book. I used chives, enoki mushrooms, daikon cress, shimeji mushrooms, Hokkaido squash, smoked tofu, salmon roe, chard ribs. Pancakes are in the middle. Fun to eat.

I was in the pub and taking a break from reading my book. Old food mag has something about Schnitzel but nothing new and interesting to me. Some tips and info. No air pockets then no Schnitzel. Might check out this place when I go to Vienna. Want to try a properly made Schnitzel at the source.

^^ No cut of meat is more photogenic than pork belly! I'd forgo all other meats but let me have my pork belly! I don't eat a lot of meat but when I do it's usually pork belly or some kind of Speck! It used to cost more than most meat even back in the (late) Middle Ages! And whilst I'm around, this was my recent dinner. Prussian veal meatballs.

OK, so I said I wouldn't make anything remotely Korean until summer. Guess summer is here! Rice sticks 2 ways. The version with soya sauce and vegs precedes the red-sauce version. The latter is absolutely everywhere. In Vienna it's called "Butterschnitzel", everywhere else "meatballs and mash". Gotta have some greens because you know, health. Maatjes herring, beetroot potatoes and confit yolk. My Olympic watching weekend is complete. New routine to be planned according to Olympic schedules.

It could be either fillets or whole. Does it look like this? It's not called "carp Schnitzel", however. Official name in this region is "fried carp Franconian style". It contains beer, egg, flour. I had something similar in Czech Rep. but not a whole fish like this. It's a speciality of Franconia (a region in Bavaria state). I ate it in Dinkelsbühl (in Middle Franconia), a beautiful little town, a small version of stunning and super touristy Rothenburg ober der Tauber. Dinkelsbuehl is proud of its fish/carp. The crust is nice and crunchy. How it's made (using fillets): wash the carp halves and pat dry. Stir flour, beer, oil/butter, egg yolk and spices in a large bowl. Beat the egg whites until firm and lift them under the dough. Mix everything well, so that it creates a slightly liquid dough. Turn the carp halves well, place in the heated butter and fry until golden brown.

Schnitzel light reading (links). I ran it through Google translate and can confirm it does a good job with the translation. Click on the word "translating..." to load translation. Wiener Schitzel. Making Schnitzel the proper way. There's even a Schnitzel price index in Austria: Where in Austria is Schnitzel most expensive? Personally, I prefer "(faschierte) Butterschnitzel".

I meant to say Ireland. Ireland! Want to make something Scottish that is similar to farls with leftover potatoes. Also, I think Vietnamese Banh Cuon has more mince. But hey, at least you got basil. Shropshire Blue is nice but the 3 year-old Comte is extremely hard to find outside of the Jura. This is the first time I ever saw it. My favourite cheesemonger* finally got hold of it and alerted me. (*Yes, I have favourite and not so favourite cheesemongers)

Austria meets Scotland. All from leftover bits (save for the cresses). Based on the original dish mac and cheese from Switzerland "alpine macaroni". Apple compote alongside, the way it is served at the source. I used Comté. A big "fry-up". Potato puffs. Smoked herring, hot-smoked salmon bellies, fried assorted fresh roe. Made the apple sauce myself, always. Grated horseradish in the crème fraîche.

Battered hake pieces from the fishmonger. I ate half of it standing in front of the market stall, the rest was lunch the next day. Made a bunch of confit yolks recently. The seasoning: sesame oil, Korean chilli flakes, tamari.

There's nothing anyone can say or do to make me eat rice or kimchi now. Simply fried potatoes with Speck and Brussels sprouts. Maatjes herring and North Sea shrimp (Crangon crangon). The 2 lumps are potatoes and some beetroot peel cooked together. Leftover smoked sausage and potatoes. Green shreds are chard. Pseudo "Bun Rieu" noodle soup with leftover prawns. SV confit yolk at 64C, 45mins.

^^ In a bun. (Mind!) (Where is Quedlinburg)