BonVivant

The marinade has Chinese five spice powder, soy sauce, sesame oil, sherry, garlic, ginger roots, and Sichuan peppercorns.

They get culled sometimes mostly due to over population. Well, at least that's what the government says. I like them in a braise with smoke beer, Speck, juniper berries and mushrooms. Served with Spätzle.

Simple dinner.

Cooked lobster from (eastern?) Canada. Bread is sourdough white from the miller's bakery in the next village. Got this yesterday. Some is in the sauce.

(Sorry for the slow loading of photos) Have moved on to another town (still in Franconia). The lodging's kitchen is almost worthless. Last 2 meals I made in previous town: Garlicky smoked sausages Wine is from the wine maker's "shop" in the basement where the business is run. 10-15 min walk from my lodging. Now in Forchheim with a worthless kitchen. First meal was at a traditional restaurant which has their own beer. Simple food after returning from the pub. Pasta with squid. Nice Riesling. Today: used up the second half of the pasta in this soup.

Nice meals, everyone. ------------------ Today we had a massive pig's shoulder and beef roll. Even the beef roll was big. The restaurant was fully booked in advance. We booked the very last seats yesterday. Recent dinners, at my lodging. Schufpnudeln

Posting from Miltenberg, Germany where I'm on holiday at the moment. Wine is from right here Franken (Franconia) is a region in Bavaria state, which is also my favourite region and I keep returning. The view from my lodging's kitchen window. Miltenberg's medieval old town is one of those postcard perfect kind of place. And from the other day, my first meal shortly after my arrival. Typical furniture in a typical tradional restaurant in southern Germany.

Just a simple northern European winter meal that we like.

Recent dinners. Savoury pancakes Squid from North Sea. Small, flavourful and tender. Unpopular bits

Rotuts, the Bratwurst one is a few posts upthread (or on previous page). That and the cheese fondue are the 2 new "winter edition" flavours.

This is the other flavour of the "winter edition". The Bratwurst was better so I got it again.

Testing new format for the first time. My recent lunch

Halibut has such a fine and fatty texture it's hard to capture. Basically the fish filet was steamed, greens were kale, red sauce is Malaysian crispy dried shrimp with chilis.

Toasted bread with cold roast beef (store bought) and Tyrolean ham. "Otto" "Max" Max and Otto together

Chicken hearts. Very garlicky.

Bratwurst flavour and it is nice! Not Lay's but maybe someone finds it "interesting". From Netherlands and tastes revolting. I ate 2 crisps, the partner ate the rest.

Franconian smoke beer braised pheasant legs (imported from north eastern UK), with juniper berries, garlic and Speck/smoked air cured pork belly. Drank the same beer that was used in the braise. Hope you can see something in this brown mess.

Thanks. I have never made a fondue myself so this is my super easy cheese fondue. My friend in Switzerland makes a good one so I eat his when I visit.

Soup made with leftover meats from my pseudo Choucroute. Vegs were swede, parsnip, celery and kale. I'm a (French) cheese fanatic. (This was yesterday)

Host's Note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments; the preceding part of this discussion is here: Lunch! What'd ya have? (2014-2015) A small and simple one.

KayB, not this time. I almost always have Riesling, Sauv. Blanc and Gewürztraminer in the fridge but today I used Norton Torrontés, the only white wine I had left in the house. It's time I went shopping tomorrow!

BKeats: No, it has not crossed my mind to make my own Sauerkraut only because reasonably good Sauerkraut is readily available at the market for 2 euros a kilo. But I don't completely rule out never wanting to try making it myself. Enjoy your China trip! (Where about? I have been there only 3 times)

Steve Irby: thank you! ------------------------ Today's dinner: Made with what I have in the house today so it's my version of "Choucroute". Big chunk of pork is the cut just above the heel. Smoked sausage, Speck (smoked pork belly), and Sauerkraut -warmed up with plenty of juniper berries- which is sold raw/fresh directly from the barrel at the market. I rolled the boiled potatoes in chopped parsley. And a smokey Franconian beer is a natural accompaniment. Simply one of my all-time favourite meals. Similar meals I love are called Cocido and Cozido (Spanish and Portuguese respectively). Merci Deutschland!

Actually, I have no idea how that would work. Biggest problem is the flaking and not holding its shape. Hope someone who has experimented with SV fish could help out.

First sheet to hold the shape of the cod whilst steaming (takes no time, watch it like a hawk or it'll be overcooked). Second sheet when fish has cooled enough to handle. I do it this way to prevent stickiness of cooked nori and for the photos later. --------------------------------------------- Shelby, thank you kindly!