Looks good!
Dry roast the prawn roe in a pan produces a deeper flavour, a Hong Konger whom I talk about food with at our swimming pool told me this.
I make my own “master sauce” for noodles and/or seasoning. Some of it is in the little cup.
Burrata with honey and Greek pistachios (30 euros/kilo).
Squash dumplings. Poppy seeds, butter and honey. Fry the seeds in a dry pan first, add clarified butter and honey. Warm everything gently. That’s it.
We loved it.
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I happened to see the picture before reading, and I thought “That is some really weird-looking food”. On reading what it was and looking again at the picture, I’m thinking I’d probably love it. Interesting - thanks!
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I’ve been looking for a different way to eat burrata - I’ve had this combination with goat cheese, will try with burrata thanks to you!
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Enjoy!
I eat this combo with any young cheese.
It’s very Austrian and eastern European. Poppy seeds are very popular in pastries and cookery over there. The seeds are also found in the batter for fried fish/carp.
I love these seeds. Would probably eat something I hate if you put them in it.
From what I gathered from another thread it’s actually liver?
ETA: it’s beef mince. I looked it up.
We should have an “offal” thread.
Good to see your lunch again!
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A few times I’ve had a Polish pastry/bread/thing that has a lot of poppy seeds rolled up in it. I guarantee I was not complaining in the slightest. 
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Smoked salmon and avocado tartine on homemade bread - channeling one of my favorites at Le Pain Quotidien.
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Squash soup. “Toppings” are crushed mixed nuts and salsa machita made with chipotle meco. Pumpernickel (fermented rye bread) with Speck. We don’t eat sandwiches with soup around these parts.
Pureed kale stems and kelp. Smoked sprats with pumpernickel.
Lamb’s liver (cooked sous vide)
Apple slices fried together with the Speck. In the small dish on left is fried onions. Livers, onions and apples always go together.
Something different for a change… I was looking for sunrise/sunset photos and found these from 2009.
Wine and sunset in El Calafate. We went to see the beautiful Perito Moreno glacier in Argentinian Patagonia earlier on this day.
Perito Moreno glacier. Probably the only glaciar one can take a local bus to. We were on the same boat earlier (rectangle, middle, on right). How insignificant we are next to a stunning natural beauty.
Colourful sunset. My ship was leaving the southern most town in Argentina on Dec 20.
Leaving Ushuaia for Antarctica on this same day in 2009.
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Conchinita pibil tacos. I went to sleep thinking of conhinita pibil tostadas. But this was good.
Forgot the pickled red onions
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Nice! I have some smoked salmon and avocado and really appreciate that.
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Somewhat. I had to tell husband the avocado was cake. He didn’t believe me, but he ate around it.
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“Tell him it’s cake” is a surprisingly versatile bit of advice.
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Lunch yesterday for H. Old fashioned chef’s salad. Will have mine today for lunch. Oh, without cheese. May put cheese on today + homemade 1000 Island dressing for that Bob’s Big Boy feeling.
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The partner be like “did something die in the house or is it just your cheese?”
This day last year in Taormina, Sicily.
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An artisanal cheese shop where I ate this lunch:
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Roman theatre during golden hour
Taormina seen from one of the streets higher up
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First time making Stollen! In normal times we would go to the Lebkuchen specialists in Düsseldorf, Germany but couldn’t this year. The delivery costs as much as the amount of Lebkuchen we usually buy! The partner requested Stollen and I thought it’s time I challenged myself.
I tried a slice and I liked it, and I hate all these baked things so…
Sliced.
Almond paste filling with some poppy seeds around the paste but nowhere near enough. Next try will be a poppy seed Stollen.
What it looked like before icing sugar was added
My Stollen is boozy. I used all the dried figs steeped in this scotch, plus other mixed dried fruits (unfortunately they were mostly light in colour kind of fruits and became invisible when cooked). I added no sugar to the dough, but there’s Lekuchen spice mix.
Hot chocolate I brought back from Lübeck (in north of Germany). It’s been some years but it’s still OK to drink.
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Memory of past holidays.
Christmas in Hungary. It was cold! -7C/19,4F or -9C/15,8F every day. The cold wasn’t so bad but I was afraid of the ice on the road.
Waiting for last train home. Budapest has some nice train stations.
Hungary is Europe’s biggest producer of ducks, geese and foie gras.
Hungarian Grey steak. A very rare meat even in Hungary. I found only one place that had it, and it’s at this
same (nice) restaurant only a couple blocks from my lodging.
Does not taste like Argentinian pampas-raised beef for sure. Milder.
(Argh… Imgur is down due to overcapacity as I was typing this. I had to edit to add the next photo manually from my laptop.
Some more info about Hungary’s indigenous grey cattle (short article in English):
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Stunning as always! Stollen looks fancy in all the right ways.
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