harryopal1
I don't detect a note of sarcasm, I'm getting the whole song. Ta.[/QUOTE]Actually, I am not being facetious. It may not have been intentional but the image as it turned out is really very attractive. (No sarcasm involved.)
Balifrog
OK, as I was in bachelor mode last week, not too many pics...Yesterday's dimple bachelor dinner, sausage and mash.All "prepacked"...The demi glace sauce is not bad at all, and the mash is in fact good. Just add some butter and cream in it.The sausage comes from Popular, not bad at all.[ATTACH type="full"]3843[/ATTACH][ATTACH type="full"]3844[/ATTACH]This morning's breakfast.[ATTACH type="full"]3845[/ATTACH]
Markit
Now we know who's responsible for all the trash on our beaches!
Balifrog
The weekly special menu at my usual place is particullary appetizing this week, so I headed over there yesterday evening.[ATTACH type="full" alt="IMG-20231023-WA0003_copy_543x768.jpg"]3848[/ATTACH]I had the chicken in mushroom/cream sauce. The sauce was absolutely perfect ![ATTACH type="full" alt="IMG-20231023-WA0008_copy_1024x768.jpg"]3847[/ATTACH]Love the other dishes as well, so I'll probably go taste them in the coming days.Had a beer first, I mean a REAL beer, not the Bintang "stuff"...And properly poured ! [ATTACH type="full"]3849[/ATTACH]
Markit
I struggle too understand how you can eat such "heavy" european food in the heat you have down there - was in the "smoke" today and the temp was 36c for sure! Got home to my cave in the east around 2ish, had an icy Binny (lived for 15 years in Bavaria and never liked that Weissen muck - tastes like bubble gum), turned on the fan and slept for 1 hour. Ate my dinner around 5:30 when it had cooled down significantly.
Balifrog
I struggle too understand how you can eat such "heavy" european food in the heat you have down there - was in the "smoke" today and the temp was 36c for sure!Got home to my cave in the east around 2ish, had an icy Binny (lived for 15 years in Bavaria and never liked thatWeissen muck - tastes like bubble gum), turned on the fan and slept for 1 hour.Ate my dinner around 5:30 when it had cooled down significantly.[/QUOTE]Nothing "heavy" about it, just normal, regular food like we eat at home.15 y in Bavaria ? Works twice there for a few months near the Brombachsee, on a dam project.
Markit
Works twice there for a few months near the Brombachsee, on a dam project.[/QUOTE]Any tips on the present water shortage here?
britoo
I struggle too understand how you can eat such "heavy" european food in the heat you have down there - was in the "smoke" today and the temp was 36c for sure!Got home to my cave in the east around 2ish, had an icy Binny (lived for 15 years in Bavaria and never liked thatWeissen muck - tastes like bubble gum), turned on the fan and slept for 1 hour.Ate my dinner around 5:30 when it had cooled down significantly.[/QUOTE]ein Prosit der Gemutlichkeit
gtrken
Any tips on the present water shortage here?[/QUOTE]Drink beer instead CheersKen
Markit
ein Prosit der Gemutlichkeit[/QUOTE]the oktoberfest mating cry
Markit
Drink beer insteadCheersKen[/QUOTE]Yes sir! Immediately sir. You moving towards pensionable age yet?
gtrken
the oktoberfest mating cry[/QUOTE]Just googled that and came up with " Toast for Comfort".As this is a food thread I agree with that.So for breakfast I intend to have "Toast for comfort"YaKen
gtrken
Yes sir! Immediately sir. You moving towards pensionable age yet?[/QUOTE]We are all unfortunately moving towards pension age but only the guy upstairs ( or maybe downstairs in my case) will decide if we get there. Mind you he had better be quick as only 12 months for him( or her as need to be politically correct) to decide.Not so Cheers yetKen
Balifrog
Well, not updated this since some time. The Missus being in Java I am in bachelor mode and I do less cooking.And I don't want to post the same dishes I posted before.Anyway I few recent ones at home :Yesterday's breakfast, back to childhood.[ATTACH type="full" alt="DSCN0641.JPG"]3861[/ATTACH]And an easy salad for lunch (pasta, chives, baby tomatoes, ham, egg, olive oil)[ATTACH type="full" alt="DSCN0640.JPG"]3860[/ATTACH]Last week at the French place :Lentils with sausage and poached egg.[ATTACH type="full" alt="DSCN0635.JPG"]3858[/ATTACH]This week's menu is pretty nice and I went twice (probably going again tonight...)The weekly special :[ATTACH type="full" alt="IMG-20231106-WA0004.jpg"]3863[/ATTACH]Pork stew with beer, served with mashed potatoes :[ATTACH type="full" alt="DSCN0638.JPG"]3859[/ATTACH]And the best : lamb shank with couscous semoule[ATTACH type="full" alt="DSCN0646.JPG"]3862[/ATTACH]Really good, had it yesterday and I am tempted to have it again tonight....Of course as a French, any proper dinner has to start with 1 or 2 Pastis before eating, followed by 2 glasses of wine while eating.....[ATTACH type="full"]3864[/ATTACH]
gtrken
Was looking for the beer you had with the pork stew with beer till I realised it is probably in the sauce ?I do a similar thing with most of my food when in Bali except it is mixed internally...And a serious question from me for a changeI had to google Pastis anilou but now know its an aniseed based drink commercialised by Paul Ricard and used as an aperitif.So why?Is it a palate cleanser, taste bud exciter , refreshing drink or it just gets you pissed quicker?CheersLearning to be multi culturalKenPS , The guy Paul Ricard must have been fairly successful as I believe they named a race car circuit after him. Shows the French must like Pastis anilou a lot...
Foamcrest
Judging from the pictures of food and booze Balifrog keeps posting I think he must be Pastis most of the time!!
Balifrog
Was looking for the beer you had with the pork stew with beer till I realised it is probably in the sauce ?I do a similar thing with most of my food when in Bali except it is mixed internally...And a serious question from me for a changeI had to google Pastis anilou but now know its an aniseed based drink commercialised by Paul Ricard and used as an aperitif.So why?Is it a palate cleanser, taste bud exciter , refreshing drink or it just gets you pissed quicker?CheersLearning to be multi culturalKenPS , The guy Paul Ricard must have been fairly successful as I believe they named a race car circuit after him. Shows the French must like Pastis anilou a lot...[/QUOTE]More a refreshing drink, good old French tradition.And yes Ricard, the most popular brand of pastis is a rather powerfull group.[URL]https://en.m.wikipedia.org/wiki/Ricard_(liqueur)[/URL]
Balifrog
Judging from the pictures of food and booze Balifrog keeps posting I think he must be Pastis most of the time!![/QUOTE]When at the French place we have our "regular" table, a group of 4 or 5, same age, we called it the poet's table, and 2 pastis while telling good old days stories is a nice way to start the evening ! When in "bachelor" mode usually followed after dinner by a.few beers at ULU or Casablanca....Have to enjoy life !
Markit
My lunch yesterday on Taco Tuesday. Can you tell avocados are in season? [ATTACH type="full" alt="taco wednesday.jpg"]3865[/ATTACH]
Balifrog
Was a lazy week for me so it was every day dinner at my usual French place.A few pics :Salmon with a cream, white wine and dill sauce. The sauce was absolutely superb. Confirmed by other friends who had the same.[ATTACH type="full"]3867[/ATTACH]Salad with warm goat cheese on toasted baguette. Very nice. A little bit honey on top of the warm goat cheese gives a really nice flavor.[ATTACH type="full"]3868[/ATTACH]One of my favorite desserts "baba au rhum". A spongy cake imbibed in rum and served "swimming" in rum. Delicious ![ATTACH type="full"]3866[/ATTACH]The Missus is back home, so back to mainly "home cooking" starting today.
