markemorse

Epicurious has a recipe featuring the toasted flour/oil-less roux concept (from 1999!): Seafood and Turkey Gumbo...haven't tried it, probably won't as written. +++

well dang. we were in miami for two weeks in january and Sardinia kept coming in second in the "where to go for dinner" sweepstakes, the plan being to combine it with some debauchery next door at the Purdy Lounge. i rode by on my bike to check it out one day but they were closed, we ended up taking our debauchery elsewhere (Talula, which was excellent)...ah well, there's always next year (ideally)...thanks for the report! mark

i'd bring things with a long shelf life that didn't strictly require refrigeration, and where a little went a long way: sriracha; furikake; a can of chipotles; bouillon, etc.

Thanks a bunch, Gabriel, these recipes look perfect.

Wow, Robin, thanks for the comprehensive response.... It actually looks like it might even be more than half if the rice and noodle dishes don't figure meat/poultry prominently...great! Sold! Thanks again...

Bumping this thread because I've heard some amazing stories about the curative properties of turmeric lately, and I'm wondering, does anyone have any especially turmeric-heavy recipes they can suggest? Like more than you'd find in a typical Malaysian or Indian curry or pickle. Just fishin'.... Thanks!

Awesome photos and kitchen work, everyone.... I don't want to distract from the cooking, but I do need a quick confirmation about the book itself, which I can't seem to locate in the flesh (as it were) here in Amsterdam... We have a vegetarian friend who just freaks out about Indonesian food everytime he comes to Amsterdam to visit. I know he'd love to start cooking this kitchen, so, I'd love to get him this book, but my question is: is there enough vegetarian/fish content for it to be worth it? I realize that's pretty subjective, but maybe I'd be shooting for say...40-50% veg and fish recipes. I'd be super-surprised if it were more meat-centric than this, knowing this region's cooking...but there's just nothing worse than not being a meat eater, getting a new cookbook, being all excited about it, and then leafing through it saying, "oh, mmm, yeah...great...I can't eat any of this." If someone could just give me a quick confirmation that would be a big help. thanks all! back to cooking! mark

hey klary.... i have a tiny request: could you in future recipes maybe include the dutch name of your cuts of meat and/or fish? stewing veal, smoked bacon, etc. I know these specifically have been adressed already (I think), but in any case, it would be helpful for those of us playing along in the netherlands. or i can just keep PMing you every time thanks!!!

Such a great blog, thanks for persisting... This is truly a case when a picture would've been worth the next 100 words, but I'll do it anyway: last summer I ate canned bonito in olive oil almost every day, and I thoroughly wish I had some in the house right now (there are normally 3 or 4 tins stashed here or there): our usual brand is Dani. So it's Dani Bonito, which is of course the first thing I thought of when you said your hotel proprietor's name...and then the subsequent dinner you couldn't finish had me scurrying around for my camera. But yes, we have no bonito! And note to anyone out there who enjoys or tolerates regular supermarket tuna like I'd been doing: you must try some canned bonito in olive oil, it's worlds beyond, and not terribly expensive (at least here it's not). It's worth every extra cent. Thanks again for the superb photos and words....

I drank some every day this week and I do think it made me feel better than the regular ol' rehydration drinks out there. Could be placebo effect...anyone got any hard facts?

Thought I'd submit our very non-negotiable specs (from my recent eG foodblog). I think we're in complete agreement with potsticker (and do note the top and bottom mayo application. We eat them leaning forward)

Just catching up, but there is something naggingly familiar about this whole "quitting your job, moving to Europe" plot... Total greatness so far, and really looking forward to seeing a snapshot of your expat experience, and Madrid, where I've never been. And I too was made homesick by this blog, but I would never have guessed that banana bread would be the culprit.... Blog on!

Fantastic, fantastic blog. And you said whore.

Wow, you also said indefatigable, I think that's a first. I mean, pity the fool and indefatigable in the same blog. Great blog!

You said pity the fool. Nice pie.

Whew, grrrrreat stuff. Lightning blows.

Wanted to say a quick word on this... Dutch food is undergoing a transformation at the moment. The primary influences are probably Spanish, but there is sort of a new appreciation for quality ingredients it seems. Or at least Ahold is trying to foster this consumer desire so that shoppers will pay 4 euro for ham instead of 2 euros. Anyway, it'll be interesting to see what happens with this...now that I'm talking about it there's actually quite a bit to say about the laid-back approach most non-foodie Dutch people have toward cooking and serving meals. But we'll save that for another time I guess. As for traditional Dutch food, I loooove the baked goods, I'm a marzipan freak. I also love worst, so there's that. The dairy products are fantastic here, not just the cheese, but things like yoghurt for example will just blow the bells off of comparable products from elsewhere. I eat a ton of fish, and they really know how to fry fish here: with almost nothing on it. I'm sure I'm forgetting hundreds of things...but, there's always next time for that. +++ And OK, from the Department of Potential Synchronicity, y'all remember this Pringles can: Look a little closer, I'm not making this up (above the 170g text): We didn't notice until after the can had been sitting around for a few days... see? this was all destiny, dirty dirty destiny. +++ Later taters...thanks for reading, mark

Thanks very much to you all for the well-wishing (and to yunnermeier for the kaya recipe!), she's doing better today, everything seems to be returning to normal (knock on wood)...and hsm, Mara really likes your avatar!

Very jealous over your being out on the water today...it's just hot and nasty here. Really looking forward to it!

My least favorite thing about Amsterdam: no Mexican food. Well, one real Mexican restaurant run by Mexicans. There are plenty of places that say they serve "Mexican food", but it's basically food by people who have seen pictures of Mexican food but never tasted it.

Rose Apple. The good ones are very sweet, crunchy and juicy on their own, but I like them better dusted with sour plum powder. ← Ah, May...thanks again. This one was really only juicy and sweet near its fat bottom, the rest was...very jicama-like.

.. in a blog that was as much about discovering great food as it was about sharing it. Thank you best wishes to Mara! ← Klary...very glad you liked it.... Of course, you do know that it was your inspiration that 1) brought me to eGullet in the first place and 2) lit a fire under my foodblogging pen (and my mixed metaphor generator, apparently) and motivated me to "not suck". So thank you, too... mem

I'm sitting here reeely looking forward to a bowl of unadorned, unphotographed, undiscussed oatmeal. But: some Kwakoe loose ends are nagging at me to tie them up. First, a warning. Although yesterday was a good party, it was so crowded by dinnertime that it was very difficult to get your hands on something for your tooth to enjoy: In contrast, the Saturday the week before, I could've eaten anything I wanted to with almost no wait. So, the lesson? Don't wait until the last day of Kwakoe to get your rib on. Then, some questions. My friend Clare excelled in ordering things that the vendors could not provide an English or Dutch name for. Can anybody tell me what these are? This was like a sour yam, served grilled and finger-blisteringly hot (note the rib-stained fingernails...classy!): And this was somewhere between an unripe pear and jicama or chayote: I'm not sure that either of these was actually enjoyable to eat, but the novelty made for good discussion.

OK, Kwakoe pics, then off to bed. In case I don't get to post again here for some reason or another, thanks to everyone for all of their extremely supportive comments, and for following along in general...it's been a bunch of fun. +++ Same old Kwakoe, but twice as hot and 4 times as crowded as last Saturday (could that really have only been last Saturday? Jee-zus.) Cough, cough. Where's the pork? Ah, here it is...I tried to make one circuit of the grounds just to see what my options were: But about halfway through my rounds, I became wobbly from hunger, and the giant cloud of pork smoke sensed my weakness and benevolently steered me towards this place....there was no line, but the grillmaster seriously looked like he knew what he was doing. And he did. These are spare ribs in a sweet chili sauce (small portion), more Chinese than I expected, but very well-executed: These look exactly like the baras frying a couple pics above, but no, they're johnnycakes, cornmeal dough deep-fried and filled with cheese: Would've been nice, except that I had pork on my mind. Never did get to try Patrick's ribs...lines were too long by the time I was hungry again. This would've been the smart thirst quencher, top hacked off and a straw stuck in there: But instead we went with these.....and after several (a perfect beer for this food, by the way, and served ice ice cold): it was time to try mondogo: which is tripe stew with an obscene amount of fresh habanero relish: The mondogo was very very good, and I'm not even a huge tripe fan or anything. Great soft and light texture, mildly porky flavor, and that relish: ka-BLAM. Actually, pretty addictive eating. After some music: and a few more Djogos, this started to seem like a good idea: and so here we have another pork sausage on the left in its own allspice-scented broth, and the best blood sausage I've tasted to date on the right, with a sizeable dollop of habanero-mustard sauce. These were both really good, better than the sausage I had from another vendor last week...clean, interesting flavors, both very different from each other: and then we just sat in a tent and burped flammably for awhile.... +++ Good night!

I should've mentioned earlier, Mara took quite a few of these pictures before her tooth was coaxed into rebellion on Thursday. And the Marius photos are Chufi's. Thanks guys!