BonVivant

^^ Yep. I was just done slicing, cleaned it and left it on the chopping board as a prop.

Duck was from a Chinese restaurant. Steamed rice rolls from a Chinese store. I can't make the rolls myself as they need certain equipments to make. The batter is cooked on a flat surface then rolled up using a long pair of chopsticks. That's how I saw it done all over south east Asia.

^^ That's steamed rice noodles/sheets/rolls. I like it the as part of dimsum, but then stuffed with mince or prawns. Or Vietnamese style: with pork paste sausage and cooked mung bean shoots. Cheers

Easy dinner after an afternoon in the pub

A couple of recent meals. I always have both meat and seafood on the barbie, this time it was big razor clams (and 'normal' clams, from Spain). The other meal was 'Banh Mi' with pork rind. The rind lasted 3 meals.

Avoiding cooking again... I used lettuce leaves as wraps. After the first one it was clear I needed to cut the rind 'noodles' into smaller bits. My molars and incisors are no longer sharp! (This series in .gif)

While I love Vietnamese food I don't usually cook it so 2 days in a row is a new trend. (Yes, I've travelled around Vietnam, from Phu Quoc to Bac Ha/Sapa just to eat.) Vietnamese beef salad with watercress. Dipping sauce is lemon juice, salt and pepper. Wine is Carmenere. I've been trying to avoid cooking in this heat but today it was pleasant enough to fire up the Weber.

Pseudo 'Banh Mi'. Vietnamese food is mostly unknown in my food hell. We ate it with a tomato, cucumber, corriander salad. And 4 different beers. Too hot to cook! (pics in .gif )

Mussel season has officially started here. My easy fast food, steamed with celery leaves and wine.

They usually go on the Weber but it's 35C today so no barbie. (All shots from this series )

You can hardly see it but the pasta is there.

You can also first cook the salsify before peeling. It's less messy this way. I always use a garden hose to rinse off all the soil on the lawn. There's a lot of soil attached to the roots.

<-- Another liver and onion fan. Just made it the other day (when the other half was away). (Oneday I'll learn to make liver look photogenic)

Pressed hake roe and salt cured tuna (brought back from Spain, as well as the tiny real Arroz pan).

First post on this thread. I eat big lunches at weekends, the kind that takes a couple of hours. I'm partial to super soft and super hard cheeses only.

On good crusty bread with some olive oil and nothing more. You really don't want anything else to overpower the pure taste of the tuna. I love dried tuna loin. (got mine in Portugal http://www.flickr.com/photos/tenhosaudade/10758311115/in/set-72157594536266931/)

about the words and their meanings: 'walvis' is generic word for whale walrus is walrus just like in English haven't had walrus but seal is rather nice. most succulent, flesh is really dark.

i can help you with the seafood... hanging ropes are smoked ribbed mussels, red sea squirts, oysters etc. pink pointy things in plastic packages are surf clams (my personal favourite). giant garlic is elephant garlic. in southern Chile it comes from Chiloe island and is called 'ajo Chilote'. (the best garlic i've ever eaten) the neatly packaged thing in a block is kelp. much loved and eaten in southern Chile. hope you have tried (merluza/sea urchin/prawn/surf clam etc) ceviche at the market. wandering around the market is one of the things i enjoy most in (southern) Chile.

i groaned so bitterly facing the seemingly endless wine shelves in Chilean supermarkets. an olympic swimming pool's length worth of multiple shelves! (my mayonaise sandwich/chursasco completo)

N.European flat fish, plus ray/skate. and also N.E. fatty fish including the lowly herrings and sprats. i'm grateful to be able to eat any or all of this every week!

i think it's probably this thing: http://en.wikipedia.org/wiki/B%C3%A1nh_da_l%E1%BB%A3n if it is i hope knowledgeable members could help further.

@Weinoo: impressive. my rig is most simple and i have only one mood when it comes to coffee. very strong espresso, and black. love my Gaggia Classic! when i go to someone's house i just have water

sometimes i use Bovril to make a little sauce after cooking a steak. also, i like a slice of (old) cheese on my Bovril/Vegemite/Marmite smeared toasted dark bread. do try the Guinness Marmite, too.

yes. Ruegen Fisch Kieler Sprotten La Catena's Patagonian smoked sardines

too many to list. tinned smoked sprats are so good. wherever i go i check out tinned seafood. the selection in Chile is incredible! my latest delicious find is smoked sardines, interestingly it's in Argentina.