Steamed eggs, with fresh roe sacs, mince and chopped salted mustard/turnips (the kind that's preserved whole in salt and turns brown, typical in Hakka cuisine). North Sea shrimp are added before eating. Earthen pots are Cretan yogurt pots, holds 500ml of yogurt each. The pots are glazed on the inside only.
Squash simmered in kelp and dashi. In Okinawa they put spam in it but I don't like spam.
The squash I used in photo below. Not sure what it's called. Dense flesh, very sweet. Only like dense fleshed and sweet with depth winter squashes.
On 10/31/2021 at 8:41 PM, heidih said:Wow that is a gorgeous vibrant kale field! I've ridden through cabbage fields - distinctive odor. Kale?
The kale that I portioned and vacuum sealed releases an intense smell when the bag is cut open. To me it's a sweet smell.
Also Urbock, @Duvel
Presents to myself had arrived yesterday. My love for Bamberg is deep and unconditional.
Drinking the Schnapps now
