Duvel

While I (partly) understand your wish to create this elusive blue broth without "artificial" dyes, I'd rather go with the tiniest pinch of methylene blue and be done with it. Used for decades, even for infections and gives the loveliest blue hue with miligrams. No impact on your broths flavor, viscosity, mouthfeel ... Plus a surprise, when you use the bathroom the next day

You are a sharp observer of the human condition ... but as English is not my mother tongue, my puns tend to get lost in translation

I am going to stay in Sydney for a couple of days over CNY. As this thread is rather ancient, is anyone willing to share his/her current recommendations for some nice options for two adventurous eaters and one three-year old with a preference for white crustless bread ? (Chinese/Japanese not required, as the options in Hong Kong are plenty) Thanks!

Yeah. There is nothing worse than if it promises cracked black pepper and then you only get the dull milled pepper flavor ...

That it does not live up to its name ...

I am too scared to try ... But the only context I could imagine eating this would be snacking while reading egullet

I think that depends where you are located ... if in France I'd say look harder If in a country that does not allow import of unpasteurized cheese maybe you will never get a proper one ... I could go on, but maybe you give me a hint first.

Thanks! I'll search for that on my next business trip! And no worries: my Mandarin is lousy, but will get me those mushrooms on a market. My Cantonese would not even get me to the market ...

Is it easy to get dried Matsutake in China ? I have failed to do so in both HK and Korea ... What would be name and where should I look for them ?

Not having heard heard of "affogato" and being too lazy to google it, how should I know ... If so, plus one on that from my side !

Wow ... no bite marks on the thinner rindless end. What self-control you have ...

if you can make a decent espresso (or something "short" along the lines), that combined with a scoop of "nutty" ice cream does work very well too. It's like a half-molten ice coffee ... Häagen Dasz Macadamia Nut Brittle and a double shot of espresso is my to gi dessert if I don't have any ingredients in the house and need to impress on short notice. Needles to say that a glugg of Whiskey does complement the taste (for J and you) ...

Vanilla ice cream with pumpkinseed oil is very tasty and looks spectacular. Not quite Baileys, but hey ... Come to think of it, toasted sesame oil would have the same direction. But then again sesame ice cream is probably not as "exotic" for him ...

You are right. But if you have ever been to Korea and enjoyed third place with very drunk colleagues you know that there are severe fights for the last morsels of fried chicken, that might sustain you for another round of Soju ...

Better even with the flat steel ones from Korea. Then you can pin the offender down on the table

That's my kind of food ... Thanks for the inspiration !

There was actually a hint in the picture (next to the two eggs) ...

Two fried free-range eggs and a home-made Epi fresh from the oven ... Doesn't get much simpler (or better).

It still is in my books ...

If you guys pay for the shipping I'll send it over for free

A regular breakfast at my in-laws in Catalunya: fairly typical choice of sweet breads (ensaimada, empanadas, croissants, coca), some local cheeses and cured meats. An omelet with onions and some left-over jamon bits ("truita de ceba"). All eaten with the ubiquitous bread with tomato, olive oil and salt. Strong coffee. Good start in the day (please disregard the horrible tablecloth)

Called "Trollschoppen" in the Rhineland Palatinate: half white wine, half sparkling wine. Drunk from a "Schoppen" glass, thus half a liter. Considered the last drink at the wine fest before heading home (or at least trying to) ...

After stuffing myself for the better part of December (ok, actually the better part of 2016) I decided to keep things low for now ... So I shared my three-year olds lunch (because seafood is so lean)

I like it at room temperature straight out of the bottle, after snatching it up at the gasoline station store ...

Classic sauce from neck and bones of the venison, roasted with tomato paste and root veggies, red wine reduction. Pinch of Garam Masala and Gingerbread spice added before adding the liquids, simmered with dried cherries and a bit of orange peel. After finishing and reduction binding the sauce with toasted dried gingerbread ... Excellent "Christmas touch" to a nice meal