BonVivant

I have many lunch photos from last week, too many to post them all in 1 go. Here are a few: Beetroot marinated Skrei (winter cod from Norwegian arctic). What the Skrei looks like before slicing: Maatjes in cream with beetroot and appel. Herring roll. Labskaus is a typical lunch food in northern Germany. All port cities in northern Europe have their own versions of Labskaus. This is my version with the same ingredients. Everything is normally next to each other on 1 plate and the egg is fried and runny. Labskaus always comes with beetroot mashed potatoes. I ran out of eggs but had beetroot eggs so I used them. First photo in the back garden this year. Shrimp are full of roe. Shrimp rolls Rye bread and toppings.

Some southern German and northern Tyrol food. Dumplings with scrambled eggs. Very simple to make, everyone likes eating it. Exactly the same as the above but with raw beetroot in the batter. Spinach dumplings (these are big ones) filled with breadcrumbs and grated Italian cheese from Tyrol, Asiago d'allevo. Sauce is cream and the same cheese. Leftover dumplings were sliced and fried in Speck fat, and goose fat (crispy bits on the plate). The fried version is even better. Speck on the side. Always find ways to eat more beetroots. I like things most people hate, I guess. Same as spinach dumplings, cheese is 2 year old Comte. Golden brown bits are just breadcrumbs fried in fats (goose, Speck and Mangalitsa). "White sausage" Without "white beer" this time. Supposed to be a Bavarian sausage salad but I used homemade kimchi instead.

Have you ever seen hipster Bangers and Mash? In Dublin no less. Was my lunch It also ate the mussels because the above was so little. I'm a girl and the food was not much! I even drank all the beers (full pints) on tap in a single session and then I was happy and full.

So rare to hear that. I like the food in the region of southern Germany, Austria and Tirol. But then, German food (and beer, as well as wine) is very regional. I visit Germany every year and always find something new every time. I must say that I'm not a fan of Bavarian dumplings (see photo below) but the cook usually happily replaces them with Spätzle when I request it. (Goose was for my companion who didn't mind Bavarian dumplings) Just a chair to most tourists. There's a significance of the hop shovel and mash fork. And Miltenberg is a lovely little medieval town (do an image search).

More ideas for you. National dish of Turkey. With buckwheat "risotto". Cheeses are Pecorino and Comté . Loosely based on Moroccan " Kefta Mkaouar" Vietnamese-esq With homemade kimchi German meatball with a creamy and lemony sauce. Name in German is Königsberger Klopse (meatballs in the style of Königsberg). Königsberg was a German city, now it's part of Poland. German-esq meatballs again. Known under several different names throughout Germany. Most often served with potato salad. I like it with Sauerkraut. Most popular ways to eat meatballs in Netherlands: in a roll and with mashed potatoes. Drizzle some gravy on the meat when ready to eat. Gravy made in the same pan with Bovril and a big blob of Indonesian soy sauce. So good. With warm Sauerkraut and grated horseradish. That's all for now. Btw, someone mentioned "springy", "bouncy" meatballs. It can be achieved but with some work. The meat must be mashed to a mushy consistency (almost like toothpaste). This is strenuous work. Alkaline water (aka lye water) is added to the mince. Please do some light reading on using alkaline water in food first.

Roe Simply dusted with seasoned potato starch and pan-fried. German meatballs with potato salad and Sauerkraut. 1 of the 2 most popular ways of eating meatballs in Netherlands. However, this is my way. Drizzled with gravy just before I ate it. White stuff is grated horseradish 3 of these are extremely stinky. All raw milk. I am rarely replused by cheese smell but the square one in the middle is extreme.

Are you in Bavaria at the moment? I haven't been to Andechs (yet!) but I did drink all their beers in Nürnberg where there's a restaurant with only Kloster Andechs beers on tap. And I agree that when in Germany it's best to eat German food. Sometimes I try something non German, it makes me mad. I have resolved never to eat something non German again when in Germany (though I don't mind Turkish food in case nowhere is open). I was in Cologne and had to try one of the typical dishes such as this one (at Reissdorf brewery's restaurant): fried blood sausage/pudding with apple sauce and mashed potatoes. Washed down with many a Kölsch of course if one was having lunch at Reissdorf brewery.

Made another batch of chocolate paste, this time with twice as much 99% pure cocoa. I don't take pills, I eat lots of (oily) fish. Sprats has Omega-3 fatty acids, vitamin D and a high level of vitamin B12. Also other Northern European foods: North Sea shrimps, Danish trout roe, and sourdough rye. At first I was going to make it Moroccan style (with preserved lemon) but then I decided to add Turkish stringy cheese. The lemon makes it extra nice. Fez is on my list.

Hollandse Nieuwe/new season herrings and pickled herrings are not the same thing. Pickled herrings are sour, whereas maatjes are not. Do you remember the if herring was cleaned in front of you? Herrings' quality deteriorate so fast once it's removed from the brine and gutted. I love maatjes. Eat 2 every week at the fishmonger's stall (about 120 in total, annually). See how my herring is being cleaned:

@Duvel, you could make Bauernfrühstück with chorizo instead of Speck. Best of both worlds, ja? ---------------------- Made a big batch of beetroot dumplings the other day and have been eating them, including for dinner. Purple chicory loses its colour on contact with heat. Meat bits are smoked goose breast. Beetroots go well with goat's cheese, I have Turkish cheese and it's just fine (cow's milk, young). Dropped hard boiled eggs in the beetroot water and forgot about them til 2 days later. Age is of no importance unless you are a cheese...

I think it's better than the Pide I had in Würzburg, made by Turks no less. I prefer your dough. But the nice wild boar made up for it (on draft even). Beats Asahi.

Meatballs are loved all over the world. Every country has at least 1 kind. These are kebab spiced but I don't think it's Turkish at all (because I don't follow recipes). Let us see what you can come up with. With Turkish red pepper paste With Turkish "isot" pepper (smoked).

Some ideas: - Make a paste with chocolate. - Grill flesh side down if you want the cool griddle marks. Fill with prawns. With sesame oil and nori I had something similar in Vietnam. Is it this? Was good!

@chefmd, in Hungary marrow bones are a starter. Served with raw garlic and toasts. The bones are long and come with metal skewers. Like this: ----------------------------------------------------------------------------- Had Turkish-esq breakfast for lunch. It was a dark day which resulted in bad photos. Turkey is on my list, will be eating a real Turkish breakfast someday. This will give you an idea, though the real Turkish breakfast is massive and colourful. And after all the above... Lots of Chinese tea to wash it down.

Thanks! My Fleischnockerl has room for improvement. Need some tips from you and other sources. Gonna make "Eiernockerln"/dumplings with eggs soon. Enjoy Hungary. I did very much.

It's only called "salmon ham" because it has a nice red color and tender meat as the salmon. In Germany there's also the "Parisian salmon ham", which is the same Lachsschinken but it's wrapped with bacon. This keeps the meat juicy. It should be sliced extremely thinly. (I'm thinking of that Seinfeld episode... Kramer got a meat slicer, he slices the meat so thin that he can't see it!) Lachsschinken is nice with asparagus, on sliced bread and other things. Speaking of which, 8 more weeks til asparagus season! The darker meat is similar to Lachsschinken but then beef. There's also the horse version.

Loosely based on an Austrian dumpling recipe, "dumplings with meats". Ninagluck has explained to me what kind of meats are in it. The Speck came home with me from Hungary. There was my own cured goose meat in this as well. Fried in goose fat. 3 different goose breasts. Left one is smoked and brought back from Hungary. Got several from different stalls at the market there but this is the last of them. The other 2 are made by yours truly. Now I know what more to bring back from Hungary next time. Hard like jerky. Nice with a beer. After 2 weeks. After removing the salt I just hang the breast anywhere in my cold kitchen. Also part of lunch

I often do intense thinking whilst I slice/chop/peel. I find preparing a meal very therapeutic and relaxing. Besides, I don't like the way someone else slices my vegs!

From several fish but I have know idea which. Like these:

Protein-rich weekend. (Fat-rich as well). Scrambled eggs with roe. More roe than eggs... Egss in 3 different ways. More protein (and fat). I like both the beach and the hills, when there's nobody around and it's not so hot. (The meat around the bones became dinner). And before all this: one, two, three, four.

Hard boiled eggs with some quark, chives and seasoning. Plate. (Yellow stuff: before and after.) --- Australian and Swiss natives... I like my paste a bit coarse. Make a batch sometimes. No sugar, pure chocolate and I like macadamia kernels. The entire pot is already gone (just made it yesterday...).

There are codes in the product info to look up. It points to Germany but I should have mentioned disclosing country of origin for consumer products is not obligatory. It's complicated. Even if it says "made in XYZ" doesn't mean it is.

I looked it up. It's made in Germany. WMF is synonymous with quality and design. Every town in Germany has a WMF shop or 2 and departments stores stock everything by them.

First I ate the oysters then I cleaned the scallops. Almost 2kg, all with roe intact and carefully selected by yours truly. Steamed with mung bean noodles. Made sauce with Sichuan chillis in oil, sesame oil, tamari, grated ginger and garlic. --- Dinner leftovers became lunch. (Roe, octopus and seaweed.)

Yes, bife de chorizo is very nice. Do also try the more fatty cuts of beef whilst you are in BA/Argentina. Argentinians themselves don't eat lean steaks, they serve them to tourists. Check out the endless parrillas (outside a park) at a busy time. You can already smell it kilometres away. Argentinia is fantastic, especially the beef of course.