Markit
All looks very 1980s my friend but I'm guessing that's where we come from isn't it? The formative years...
Balifrog
All looks very 1980s my friend but I'm guessing that's where we come from isn't it?The formative years...[/QUOTE]Correct. Born in 53And the "Nouvelle cuisine" is really not my thing !
Balifrog
Another "classic" yesterday evening....Sauce should be with dill, but I couldn't find any those 3 last days, hence I used parsley.Fennel is a decent substitute for dill, but also not easy to find.[ATTACH type="full"]3983[/ATTACH]The salmon was nice, cooked spot on.
Balifrog
Starts to feel a bit lonely on here, but I guess everybody is on holiday ?Anyway, yesterday evening's dinner.And yes [USER=1532]@Markit[/USER], the green peas and carrots are canned stuff. But not the baby potatoes.[ATTACH type="full"]3984[/ATTACH]And with the leftover vegetables add some ham, Emmental and egg to make today's lunch salad.[ATTACH type="full"]3985[/ATTACH]
Markit
I have to say I expected more from French cuisine - canned veg and paper thin T-bone steaks! Admit it your countrymen asked you to leave and the Indonesians are the only ones that think your food it ok. Is that supposed to be a potato salad? with tomatoes? You're lucky they didn't burn you in a baguette oven.
tel522
I have to say I expected more from French cuisine - canned veg and paper thin T-bone steaks!Admit it your countrymen asked you to leave and the Indonesians are the only ones that think your food it ok.Is that supposed to be a potato salad? with tomatoes? You're lucky they didn't burn you in a baguette oven.[/QUOTE]Mr Markit , To support our french compatriot , garden peas of quality are impossible to get in bali ,the only decent peas are available in jakarta , watties brand frozen , but not here in bali , the local brands are like bullets with no taste , maybe they should send them to ukraine ,they could use them as ammunition !The carrots are not much better .
Balifrog
I have to say I expected more from French cuisine - canned veg and paper thin T-bone steaks!Admit it your countrymen asked you to leave and the Indonesians are the only ones that think your food it ok.Is that supposed to be a potato salad? with tomatoes? You're lucky they didn't burn you in a baguette oven.[/QUOTE]Feck off....What about you show us your gourmet meals ?
Balifrog
The carrots are not much better[/QUOTE]i only use the baby carrots, sold in small bags (Popular, Grand Lucky), they are sweet and melt in the mouth.The regular local stuff is tasteless and hard as bamboo.For the green peas, the frozen stuff (specially US one) are fluorescent green, like they have been grown in a nuclear rpowerplant. No way I use that...
Balifrog
Peas and carrots I use.[ATTACH type="full"]3987[/ATTACH][ATTACH type="full"]3986[/ATTACH]
Balifrog
We have a new French resident in the resort, seems to be good in the kitchen !Gave us a bit of "Boeuf Bourguignon" (Beef stew) he made. Was pretty good.[ATTACH type="full"]3988[/ATTACH]
Balifrog
And yesterday was N.Y. evening, so I went for something a bit different from the usual stuff.Blanquette de poissons or Fish Blanquette.Quite some ingredients and of course there is a process to follow.Mise en place :[ATTACH type="full" alt="DSCN0032.JPG"]3989[/ATTACH][ATTACH type="full" alt="DSCN0036.JPG"]3990[/ATTACH]Plated, served with Basmati rice[ATTACH type="full" alt="DSCN0041.JPG"]3991[/ATTACH]Was pretty good for a "premiere", but can be improved :- I didn't had fish broth (impossible to find here, too late to make some "homemade"), so I used vegetable stock. It sure does impact on the final flavor.- Should have put 200 / 250 ml of white wine instead of 150 ml- The prawns are too hard, next I will replace them by scallops.But still, we both rated it "very good".
Markit
Peas and carrots I use.[ATTACH type="full" alt="DSCN0042.JPG"]3987[/ATTACH][ATTACH type="full" alt="DSCN0031.JPG"]3986[/ATTACH][/QUOTE]Luckily(?) we don't have the option of pre-packed carrots up here and have to rely on the local market for fresh ones. In my experience the local carrots (more spindly and paler orange) are much sweeter than the imported, tasteless ones you complain about. Unfortunately the local carrots are harder to source as the locals prefer the more "bule" looking imports because they look better. I've found most of the local food shopping here is not based around taste or even pricing but more what's expected of one. Hence the sale of all the unripe, rock hard fruit, yellow onions as opposed to the smaller (not shallots) but tastier and smaller red ones and so on.
Markit
Feck off....What about you show us your gourmet meals ?[/QUOTE]Our New Year's Lunch: All made in the air fryerPork roast with cream sauceBaked potatoCauliflower Au gratin with cheese sauce. Not air fryer made cucumber salad.
Balifrog
Our New Year's Lunch:All made in the air fryerPork roast with cream sauceBaked potatoCauliflower Au gratin with cheese sauce. Not air fryer made cucumber salad.[/QUOTE]Bravo young man ! Continue, you are on the right track ! Now, a garlic/parsley butter mix would have been perfect with that potato !
Balifrog
I've found most of the local food shopping here is not based around taste or even pricing but more what's expected of one. Hence the sale of all the unripe, rock hard fruit, yellow onions as opposed to the smaller (not shallots) but tastier and smaller red ones and so on.[/QUOTE]Well, on the other hand, from what I have seen of the local or Indonesian "gastronomy" they are not really into sofistication.....One of the regular complaints I have from the Miss when I come up with a new recipe is "ooh, not easy, long time, too much work" ....On the other hand when in the jungle village, waking up at 04:00 am, and start cooking at 04:30 for a ceremony or celebration is not a problem... Preferably with the whole neighbourhood around yack yacking as loud as possible....
YachtRock
Well, on the other hand, from what I have seen of the local or Indonesian "gastronomy" they are not really into sofistication.....One of the regular complaints I have from the Miss when I come up with a new recipe is "ooh, not easy, long time, too much work" ....On the other hand when in the jungle village, waking up at 04:00 am, and start cooking at 04:30 for a ceremony or celebration is not a problem... Preferably with the whole neighbourhood around yack yacking as loud as possible....[/QUOTE]Curious why you say Indonesian food is not sophisticated?
harryopal1
Curious why you say Indonesian food is not sophisticated?[/QUOTE]I suspect that anything to a Frenchman which is not French is ipso facto "unsophisticated".[ATTACH type="full"]3994[/ATTACH]
Markit
Curious why you say Indonesian food is not sophisticated?[/QUOTE]they don't do variations - babi guling is the same in every village from Nusa Penida to Lovina and from Amed to Banyuwangi. They only use a few spices although this was/is the Spice Islands. Terribly disappointing how little the locals do with all their good ingredients. Ever noticed when the majority of locals go out to eat they almost all order Nasi Goreng?
YachtRock
they don't do variations - babi guling is the same in every village from Nusa Penida to Lovina and from Amed to Banyuwangi. They only use a few spices although this was/is the Spice Islands. Terribly disappointing how little the locals do with all their good ingredients.Ever noticed when the majority of locals go out to eat they almost all order Nasi Goreng?[/QUOTE]Go to Italy and try bolognese in all the different villages. I guarantee you won't find any major variations. Babi guling is babi guling. Do you want it to be a whole new experience every time you eat it? Also my local friends never order nasi goreng. They call it "bule food" because it's so basic.
YachtRock
I suspect that anything to a Frenchman which is not French is ipso facto "unsophisticated".[ATTACH=full]3994[/ATTACH][/QUOTE]and I suspect our French friend here won't be happy to see Indonesia above France on this list:[URL]https://www.tasteatlas.com/best/cuisines[/URL]
