Post your breakfast, lunch or dinner

Markit

Balifrog wrote [USER=1532]@Markit[/USER] "but you are French and never believe anything anyone says" Can I add "and stubborn" ..... and it ain't gonna change !

Of course - French = Stubborn as feck. One final question and I'll let you live in piece - mentioning paella got my juices flowing and I discovered I don't have any saffron to make a paella - everything else but no saffron. Does anyone recommend an indo source of saffron? Toko and Shopee have hundreds but they all look the same.

sakumabali

use turmeric instead - works great

Markit

My question on saffron was about the taste, not the color, although with all the other things you throw in a paella I suspect the delicate taste of saffron would not be noticed if it were (horror!) substituted with turmeric. I would like to have some but am not sure where to get them here. Oh well, turmeric will have to do.

Balifrog

I think I have seen Saffron in Grand Lucky, at a spice rack on a pillar near the deep freeze area. Maybe Papaya has some ? Never been there, will give it a try next week. The problem is that you're never sure about the origin.....

Markit

Balifrog wrote You do it your way..... The way I do it is more like you would do for a paella. Of course it's washed first, like any rice. Then it is fried with the spices, before adding water. The reason you regulary stir it is to make sure the spices / seasonning are properly mixed with the rice.

Not to be too pedantic and a bit overkill but you are French and never believe anything anyone says - but you never stir the rice, never! Proof: [HEADING=2]Paella[/HEADING] [HEADING=2][/HEADING] [HEADING=2]Instructions [/HEADING] [LIST] [*][I]*Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours![/I] [*]Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed. [*]Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute. [*]Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. [B][SIZE=5](Do not stir the mixture going forward!).[/SIZE][/B] [*]Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. [B][SIZE=5](We don't ever stir the rice, [/SIZE][/B]so that a crispy crust forms at the bottom, called a socarrat). [*]Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook [B][SIZE=5](without stirring)[/SIZE][/B] for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking). [*]Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes. [/LIST]

Balifrog

Dinner at the usual place yesterday. Baramundi Meuniere style (see menu..) The fish was perfect, mash potatoes very nice (very smooth texture), ratatouille was OK but it is not my favourite food. And of course, a Pastis as aperitif followed by a glass of red wine ! ![](https://balipod.com/uploads/attachments/3922-318463a3eff86351d26ac8023e2e2c85.jpg ![](https://balipod.com/uploads/attachments/3923-1ccc13a758cb2c6387a8cc60e933a470.jpg

Balifrog

use turmeric instead - works great

Hopefully no Spanish chef reads this, he would have a heart attack.... https://thrivemarket.com/blog/turmeric-vs-saffron 2 completely different products. Same as you can substitute quality butter by cheap margarine.... The result is not the same. "Turmeric is usually used in place of saffron in Paella when the traditional saffron threads aren’t used. Although the flavors are not the same - turmeric being much more bold and peppery - the turmeric will provide the traditional yellow color found in paella." i.e. you will have the color but not the taste... https://blog.amigofoods.com/index.php/spanish-foods/how-to-make-paella-without-saffron/ "While there are several substitutes that can be used instead of saffron, many paella fans note that it is near-impossible to recreate the flavor of saffron. When using a saffron substitute, it is important to note that the main element you will be mimicking is, in fact, the color, and not the flavor" => and cooking is all about flavors, not colors...

Balifrog

Winter is here, perfect timing to prepare a Minestrone soup ! Quite a lot of ingredients as you can see, and don't think you can toss them all in a liter a water and sit back. As always there is a process..... Ingredients : Onion, potato, carrots, celery, leek, turnip, garlic, Italian beans (Cannellini or Borlotti, don't use the horrible Heinz stuff in tomato sauce !), Parsley, fresh basil leaves, herbes as per your taste, thyme, pasta, peeled tomato, tomato paste and vegetable stock (in my case I used chicken stock as I didn't have vegetable stock in the house) You start with the "Sofrito" which will be the base and gives the flavor to your soup. https://en.wikipedia.org/wiki/Sofrito Mise en place : ![](https://balipod.com/uploads/attachments/3917-15e8e33953bee69e98354d90e84781ef.jpg When serving each guest will add "Pesto" to give it an additional touch. ![](https://balipod.com/uploads/attachments/3918-916d24a3669f97951ae6d0e78bf41b95.jpg On the side you can serve toasted baguette slices with a parsley / butter / garlic mix ![](https://balipod.com/uploads/attachments/3920-117959aa9e170ec6e98595746da251fd.jpg ![](https://balipod.com/uploads/attachments/3919-d9d87ff708deb18369b9efdc723d8947.jpg

Balifrog

A few recent dinners at home Leftover of pork in cream, served with mashed potatoes. ![](https://balipod.com/uploads/attachments/3931-dd25a3605c1d85ab808a7a49b75876e0.jpg Spicy chicken with spaghetti aglio e olio (our version with mushroom, chili and bellpepper) ![](https://balipod.com/uploads/attachments/3930-8276a9281efd0af36886a33ffaa6532f.jpg And last but not least I found some proper baguette, nice taste and crispy even with the humidity. Located inside Plaza Renon, near Papaya supermarket. The best baguette ever was from Carrefour on Sunset Rd (french baker) but that is gone now. Can find some edible ones in 2 places in Sanur, all the rest doesn't even deserves the name "baguette" ![](https://balipod.com/uploads/attachments/3929-7e5b60266fc29db4022e511af7171a48.jpg

Zimbo

Just a little brai

Shadrach

Balifrog wrote Today's lunch : Paesant omelette, at least that is what I call it. 3 eggs, thin sliced pre fried baby potatoes, mushroom, ham, chives, and some baby carrots from the above can . Of course some cream in the egg mix ! Served with toast and salted butter. Should have been some mixed salad as well, but I had none in the home.... [ATTACH type="full" alt="IMG-20231201-WA0003_copy_1024x768.jpg"]3902[/ATTACH] [ATTACH type="full" alt="IMG-20231201-WA0006_copy_1024x461.jpg"]3901[/ATTACH]

Salad with an omelette sounds strange to me. Must be a French thing. Everything else looked delicious! Does Pepito's carry chicken and beef broth?

Balifrog

Shadrach wrote Salad with an omelette sounds strange to me. Must be a French thing. Everything else looked delicious! Does Pepito's carry chicken and beef broth?

Salad as side dish for an omelette is rather standard. Yes, Pepito / Popular have chicken / beef broth, both in cubes and in powder. Sometimes you can find vegetable broth as.well (Grand Lucky sure)

Balifrog

A simple dinner a few days ago. Pork served with baby potatoes, baby carrots and (imported, canned) green beans. No sauce, I simply improve the meat cooking juice with some beef stock. ![](https://balipod.com/uploads/attachments/3968-1497f7ba033e940f7a298018b86e9326.jpg Next big day in the kitchen will be Christmas evening !

Markit

Looks great but can't understand your fixation on canned veg when the fresh are so much tastier and easily available here?

Balifrog

Markit wrote Looks great but can't understand your fixation on canned veg when the fresh are so much tastier and easily available here?

Local beans are hard as wood.....We use them only in fried rice or beef in oyster sauce. The ones I use is this : ![](https://balipod.com/uploads/attachments/3969-c22ef73045b332ec3e25eaa654f1207e.jpg Just warm them up in a pan with (imported) butter. And even the Miss agrees there is a huge difference in taste...

Markit

It must be a generation thing - my missus prefers canned rubbish too. Biologically she's younger than me but mentally generations older and she grew up in Duschland where canned muck was king.

Balifrog

Markit wrote It must be a generation thing - my missus prefers canned rubbish too. Biologically she's younger than me but mentally generations older and she grew up in Duschland where canned muck was king.

The above brand / type sure is way better than the fresh local stuff. Not even speaking about the chemicals that they use very generously here !

Balifrog

Remember the above vegetables that went with the pork ? Well, we had some left over, so it went in an omelet for today's lunch, with of course some additional stuff (chives, Emmental, ham, mushroom, bell pepper) Served with toast and salad. Mise en place : ![](https://balipod.com/uploads/attachments/3970-bb230052f76bb3ae7e3cbc2dbd766849.jpg My version : ![](https://balipod.com/uploads/attachments/3971-85c9bdaf58d36ada5785beb07d234576.jpg The Missus version (note the Harissa, as it is never spicy enough for her...) ![](https://balipod.com/uploads/attachments/3972-3607410db932817e9a691c73e06fbe28.jpg

Markit

All looks very 1980s my friend but I'm guessing that's where we come from isn't it? The formative years...

Balifrog

Markit wrote All looks very 1980s my friend but I'm guessing that's where we come from isn't it? The formative years...

Correct. Born in 53 And the "Nouvelle cuisine" is really not my thing !

« Previous Page Next Page »