BonVivant

"Churrasco Completo" is one of Chile's iconic sandwiches. Instead of mayo (Chileans tend to use the entire jar of it, it seems) I made a sauce with feta, quark, garlic, herbs. Kebab spice was used to season the steaks.

Too hot to cook. Still had to boil water for the soba, but then it was eaten cold. I brought back the Kasuobushi from Japan myself.

Mostly bones and fat, but it's so so so moist. I used a kebab spice mix. Lime juice on the ribs to counteract the saltiness.

Green with envy! I did try growing but it didn't work out. Somehow it's bushy in the spring and fall, the rest of the year it's just dead. Maybe I should give it another go later in the summer...? Brought back elephant garlic from southern Chile to eat. When I make it back to Chile I'll take several kilos in my checked baggage.

More chanterelles. Today they were sauteed with Speck as Flammkuchen. (wine was Riesling)

It may be officially summer but the weather here is autumn (and has been so since last autumn). Taiwanese (style) food from last night: Beef with watercress, contains shacha sauce. Smoked tofu with soy beans.

I've been eating a lot of chanterelles lately. It's the season after all. A simple salad with buffalo's milk mozzarella. Ham on bread is Tirolean.

Just a green salad. The whole plate

Dinner was a cold one.

I have been making Taiwanese (style) food using 2 or 3 different Taiwanese cookery books. From today: - Hand-pull chicken over rice (I used pink "peppercorns" for contrast. In Taiwan they just use standard ground black or white pepper) - Sponge gourd and clam soup. (was delicious. I could add some mung bean nooodles next time and make it a soup meal on its own)

Beetroot-cured salmon and salad. There were also boiled Rosevel potatoes and sparkling Riesling. Chive flowers were torn apart over the salad right before eating.

I did the same. As mentioned, not overcooking it is crucial. (I'm partial to partridge, however.)

Picnic in the back garden today. The fluffy buns were store bought frozen, then steamed just before everything was assembled. Green stuff in the background is pickled cabbage

It has come to this now? It's a cool concept and I like food photography but not with a phone, and not paying 100 quid per hour.

NinaG, most simple, just some lambic beer vinegar (only kind I have in the house at the moment) and a pinch of salt. I really don't want anything to overpower my precious Spargel.

Steamed half chicken (I used beer) and raw asparagus salad.

Aspargus again last night (6 days in a row eating asparagus). With cooked ham (a specific kind which goes well with asparagus, the Germans are particular about this kind of thing), and smoked raw ham. Most commonly served with hollandaise or butter, but I prefer mine plain or with drawn butter. Green stuff is fresh ramps. I ate its flowers, too.

I'm in Köln, Germany this week and have been eating asparagus every day. This was from last night: with salmon roe, smoked maatjes herring filets and smoked halibut. (Also, fresh ramps and a couple of plain boiled new potatoes)

Octopus must have struggled til its final moment? One tentacle is missing... Saucy thing is pounded turmeric and parsley in olive oil. I also brushed it all over the octopus. Asparagus comes from the farm near my house (15min cycling leisurely through a couple of villages)

Lunch yesterday.

Lamb shanks next to my garlic plants. It got darker and colder fast so I had to hurry.

Ranz, I have absolutely no fancy lighting rig. There's a standard (neutral) light which hangs above my dinner table and that's my only artificial light source. In the summer it's easier when there's longer natural light and I often eat in the back garden. Sometimes I use the corner of my table where the light is a lot less so a couple of settings on my camera also have to be changed.

Finger (sea) food: clams (Portuguese style), razors (with pounded fresh tumeric, ginger, lemon juice, fish sauce), and brill.

I had this year's first BBQ today. Meat was lamb leg (with bone). Unfortunately, the weather turns lousy again tomorrow. Such is spring. Nothing is worth more than this day. (Goethe)

Fish with lots of fresh dill and tumeric. Some bits on the fish are pounded fresh tumeric. Had this meal 10 years ago in Ha Noi, trying to recreate it at home today. There is rice noodle underneath. I used 2 different fish