I think yours looks and tastes better than the beef noodle soup I ate in Taiwan! Only had it a couple of times, though. I’m sure there are noodle beef specialists but when in Taiwan it’s more important that I eat clams with basil and boiled goose every day.
And the tonkatsu meal, wow. I thought it was a restaurant meal. You even got the tray right…haha.
I have a Taiwanese cookery book (bought in either Taipei or Kaohsiung, can’t remember), I can send it to you if you want. It’s bilingual.
Later in the afternoon… Turkish pistachio/walnut baklava. I dislike sweets but can eat these in excess, especially the pistachio-filled ones. They are absolutely packed with pulverised pistachios and drenched in honey. Andalucian kaki/persimmons and Turkish sweet grapes in the background. The briki/cezve (copper coffee pot) is also Turkish.
Cretans are particular. They want you to know the trendy “Mediterranean diet” that you like is actually Cretan. It all started in Crete. It’s not a “diet”, it’s a life style that involves more than just food. When mass tourism there first took off in the 80’s tourists came and wanted to eat steaks and burgers. It still irks Cretans to no end. They have all these high quality seasonal produce, meats and fish and you want steaks and burgers.
The herring is usually sliced into big chunks and mix with the quark but I wanted to use some of the dairy to spread on bread then top it with the sliced roe, this time. Roe cooked sous vide. Less mess than frying, and results in a perfect texture for slicing.