Shadrach
In SEA now and we just had prawn in coconut milk it was the best![/QUOTE]Oh you'll fit in lovely here! There are lots of artistic,designer, dogs that love sipping on coconuts in the shade by the beach! A scratch or two is greatly appreciated!
Shadrach
Nope, I never buy "reconstitued" industrial ham.Always trying to buy (Popular or Grand Lucky) what is closest to Jambon de Paris. Price is horribly expensive. 80/90 k for 3 VERY THIN slices.Edit : for the Club Sandwich, I used what I found. It is not a gastronomic dish, no need to put 80 k ham in it.[/QUOTE]Holy shit man, $2 for a thin slice of ham? There has to be a local place to buy pig meat and smoke it yourself.
BoraNacar
Oh you'll fit in lovely here! There are lots of artistic,designer, dogs that love sipping on coconuts in the shade by the beach! A scratch or two is greatly appreciated![/QUOTE]yeah i think i was born in the wrong country haha kidding
Markit
Yesterday's easy lunch. What I call farmer's omelette.Thin slices fried potato, emmental and chives.Served with salad and vinaigrette sauce.[ATTACH type="full" alt="IMG-20230925-WA0004_copy_768x576.jpg"]3789[/ATTACH]Evening the remaining chicken tights, but this time with Basmati rice. A completely different league from the bland, tasteless white rice that spend a few hours in the rice cooker.The Missus was a bit surprised first time I showed her to cook rice in a pan.....Olive oil in the pan, heat it up, add the rice (washed) and fry it slowly 3 or 4 minutes to give it a nice brown color. While doing this add the spices : 1 chicken stock cube, salt, pepper, paprika, coriander, garlic powder, ginger powder, curcuma, cloves and bay leaves.Add hot water to cover the rice and slowly cook it till "all dente"Basmati rice is supposed to be a bit crispy, not the glue like mush white thing.Note : the Miss can now cook this to perfection, but is not a fan of it and stick with white rice...[ATTACH type="full" alt="IMG-20230925-WA0008_copy_1280x576.jpg"]3788[/ATTACH]Made some additionnal sauce (you never have enough), garlic, shallots, chicken stock, white wine, cream, mustard. Tasted perfectly.[ATTACH type="full" alt="IMG-20230925-WA0010_copy_1280x576.jpg"]3787[/ATTACH][/QUOTE]I hate the rice here. I often buy "reject rice" to feed to my dogs, funny thing is there is effectively no difference between that and the "quality" Bali top rice - horrible muck, sticky and tasteless. Love basmati but hate the price of it. Just paid 80k for a kilo online. One time bought 5kg but ended up throwing away most of it because of creepy-crawly infestation. Love basmati though.
Markit
Nope, I never buy "reconstitued" industrial ham.Always trying to buy (Popular or Grand Lucky) what is closest to Jambon de Paris. Price is horribly expensive. 80/90 k for 3 VERY THIN slices.Edit : for the Club Sandwich, I used what I found. It is not a gastronomic dish, no need to put 80 k ham in it.[/QUOTE]Go visit my mate Ron at the Hidden Garden bar in Sanur. After I showed him how he's started smoking his own ham and from all accounts he makes a damned good job of it. Or better yet do it yourself - just buy some decent pork loin or shoulder and brine it for a week. Steam or bake it and you'll have some excellent ham.
Markit
Hand made for me, no mixer. And sure no fecking sugar or soya sauce....[/QUOTE]This is hand made, it's just the easy way and you can season it with viagra if you want to. I've just recently slow fried 10 garlic cloves and some twigs of rosemary in a cup of oil and then used the oil to make my mayo. After squashing the cloves added them to the mix and it was a dream.
Balifrog
I hate the rice here. I often buy "reject rice" to feed to my dogs, funny thing is there is effectively no difference between that and the "quality" Bali top rice - horrible muck, sticky and tasteless. Love basmati but hate the price of it. Just paid 80k for a kilo online. One time bought 5kg but ended up throwing away most of it because of creepy-crawly infestation. Love basmati though.[/QUOTE]Yep, 65 to 80 k per kilo is about the price I pay for Basmati.The Missus buys some decent quality Bali rice, bearable with a curry or as fried rice.Some of the local rice is just a waste of money, let alone after having left it a whole day in the rice cooker.
Balifrog
Go visit my mate Ron at the Hidden Garden bar in Sanur. After I showed him how he's started smoking his own ham and from all accounts he makes a damned good job of it.Or better yet do it yourself - just buy some decent pork loin or shoulder and brine it for a week. Steam or bake it and you'll have some excellent ham.[/QUOTE]Just checked out the Hidden Garden Bar on Google map, looks nice and has plenty positive reviews.Obviously an Aussie hangout, so I'll try to not look too much French.My regular French place does ham also. Good and much better prices than Popular.
Balifrog
Yesterday's breakfast. Toasted baguette with butter and homemade jam.[ATTACH type="full"]3800[/ATTACH]A simple salad for lunch. Baby potatoes, baby tomatos, tuna, shives, eggs. And a few spoons of olive oil.[ATTACH type="full"]3799[/ATTACH]Last but not least, prepared some mangoo sorbet.Of course raisin soaked in rum for a week, and a good splash of rum are mandatory to enhance the taste.[ATTACH type="full"]3798[/ATTACH]
Shadrach
Yesterday's breakfast. Toasted baguette with butter and homemade jam.[ATTACH=full]3800[/ATTACH]A simple salad for lunch. Baby potatoes, baby tomatos, tuna, shives, eggs. And a few spoons of olive oil.[ATTACH=full]3799[/ATTACH]Last but not least, prepared some mangoo sorbet.Of course raisin soaked in rum for a week, and a good splash of rum are mandatory to enhance the taste.Yesterday's breakfast. Toasted baguette with butter and homemade jam.[/QUOTE][ATTACH=full]3800[/ATTACH]A simple salad for lunch. Baby potatoes, baby tomatos, tuna, shives, eggs. And a few spoons of olive oil.[ATTACH=full]3799[/ATTACH]Last but not least, prepared some mangoo sorbet.Of course raisin soaked in rum for a week, and a good splash of rum are mandatory to enhance the taste.[ATTACH=full]3798[/ATTACH][/QUOTE]A little Apple cider vinegar and some capers would be nice on the salad also!
Balifrog
A little Apple cider vinegar and some capers would be nice on the salad also![/QUOTE]Never tried the apple cider vinegar, but worth a try ! Capers are a no no for me. Really don't like the taste. Same goes for anchovies.
Shadrach
Never tried the apple cider vinegar, but worth a try !Capers are a no no for me. Really don't like the taste. Same goes for anchovies.[/QUOTE]Yes Apple cider vinegar is delicious on salads, steamed greens, saute veggies,etc. brightens up the palate! It's also good for you, health wise. Capers and anchovies are an extreme taste, you either like them or not. I gave a caper to my Bali friend and it almost killed him! I don't think pickled items are in their palate here.
gtrken
Just checked out the Hidden Garden Bar on Google map, looks nice and has plenty positive reviews.Obviously an Aussie hangout, so I'll try to not look too much French.My regular French place does ham also. Good and much better prices than Popular.[/QUOTE]Went there last time I was over. Nice little place, well hidden ( Duh..) and Ron , the owner is a long time resident of Bali . The old blokes that go there are a wealth of knowledge ( some good, some bullsh*t ) but don't leave it too late cos they all need their afternoon nanna nap :).CheersTime for napKen
Balifrog
Yesterday one of my regular "easy lunch", toast, egg and bacon.[ATTACH type="full"]3804[/ATTACH]Butter the toast (salter butter), put some egg white and bacon on 1/2 of the toast, fold it, dip in the egg yolk and enjoy.Not high class gastronomy, a bit messy, but taste nice ! Curry yesterday evening, 100% created and realized by the Miss, just spicy enough.[ATTACH type="full"]3803[/ATTACH][ATTACH type="full"]3802[/ATTACH]And another of my usual breakfasts, chocolate granules on toast (and butter of course....) [ATTACH type="full"]3801[/ATTACH]
Foamcrest
What is it with chocolate and bread with the French? I remember as a child when in France the French kids would eat a bar of chocolate with a Baguette and that was in the 50s, and just a few weeks ago some French guests at the villa asked for exactly the same chocolate sprinkles as you have on your bread as shown in the picture you posted. I love chocolate but not on bread. Balifrog how about a chip butty, that's hot chips or perhaps even packaged chips, in a bread roll?
Balifrog
What is it with chocolate and bread with the French? I remember as a child when in France the French kids would eat a bar of chocolate with a Baguette and that was in the 50s, and just a few weeks ago some French guests at the villa asked for exactly the same chocolate sprinkles as you have on your bread as shown in the picture you posted. I love chocolate but not on bread. Balifrog how about a chip butty, that's hot chips or perhaps even packaged chips, in a bread roll?[/QUOTE]Hehehe, I am born in the early 50's .... that probably explains it ? More seriously, it was something that we had now and then as kids. That was in Belgium (dad being Flemish I spend from 5y old till 18 in Belgium).Nice chocolate bar and baguette was something we often had for "gouter" (4:00 pm tea time for the Brits). Specially as Belgium was / is famous for excellent chocolate.A few brands from those days that still exist[ATTACH type="full"]3805[/ATTACH][ATTACH type="full"]3806[/ATTACH][ATTACH type="full"]3807[/ATTACH]Decent chocolate horribly expensive here in Bali.Wanted to make some chocolate mousse recently and the price made me back off.
harryopal1
This is how the French lost Vietnam. As the master race was busy fussing with breakfast, lunch, dinner and other snack periods, the Vietnamese nationalists were busy winding their way through the jungles, swamps and tunnels and preparing for the day of liberation.
Balifrog
This is how the French lost Vietnam. As the master race was busy fussing with breakfast, lunch, dinner and other snack periods, the Vietnamese nationalists were busy winding their way through the jungles, swamps and tunnels and preparing for the day of liberation.[/QUOTE]Maybe, but we left them a nice architecture (Saigon boulevards, the cathedral, post office and many others...Plus we taught them how to make baguette and French food.The Yanks taught them nothing, and left them nothing (except agent orange..)OK. Back to topic which is food, not geopolitics....
Balifrog
Dinner at my usual French place yesterday.Slow cooked pork in cream sauce, served with mashed potatoes[ATTACH type="full"]3810[/ATTACH]Typical French breakfast this morning..."pain au chocolat"[ATTACH type="full"]3809[/ATTACH]And even my Aristocats like it ! [ATTACH type="full"]3808[/ATTACH]
harryopal1
Do you cook the cat or eat it raw?[ATTACH type="full"]3811[/ATTACH]
