Note that maybe the US and euro duck aren’t the same size too. Even in here, there are different sizes, so keep a note of that.
Fixed the video. We can see the lovely dog now! 
When inserting photos or videos, make sure they are on a new line with space above and below. If not, the the text can create problem.
Wow 4th time, you must really like Iceland! Have fun!
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We have a number of duck breasts available. I was using the biggest and thickest which I would normally cook sous vide.
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My son came over to make his fabulous Portuguese-esque fish stew with plenty of chouriço, garlic, wine, herbs, peppers, piri piri sauce and beautiful fresh cod. It’s one of my favorite dishes. Many of the ingredients came from Courthouse Fish Market, a wonderful old-school place with lots of Portuguese and Azorean products in Cambridge MA. It’s a treat just to shop in the market, never mind cooking with such quality products.
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Look delicious!
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Wagyu Beef. It’s what’s for dinner.
No English descriptions. No picture menus. No realistic plastic food replicas in the window.
Only menu slats listing available cuts. Some with the magic characters “A4” and “A5”, irresistible. A cow diagram to help with your dining decision.
The restaurant crew were totally accommodating. We had great food, ok drinks, and a forever memorable experience.
We pretty much just pointed down the wall and ordered anything that showed A4 or A 5.
For sides, we surreptitiously pointed at the goodies in front of our fellow bar mates.
We did order some Pork Hormone, Pig Offal. Also very good.
Dessert back in our room. For the Cherry Blossom season, Sakura Sake flavored Kit Kats.
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Oustanding. What a food adventure you are on!
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beautiful, as always! I’ve always wanted a cataplana, but don’t have room to store it.
I love how you love your child friends! I have had many over the years, and then I adopted a 7 year old from foster care when I was 51. Your child friends seem to have more varied diets than does my now 19 year old son!
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If you ever go to Ishigaki…
.
.
.
Ishigaki has its own beef production and is proud of it. Saw the posters on the window of this restaurant and wanted to eat there for lunch but it was full. Came back later for dinner.
These black pigs are an indigenous species around here, according to the translation app.
I also had a nice time in Osaka. Stayed at a place right in the middle of Korea town and smelled all the wonderful kimchis and fermented things. Btw, Ishigaki is an easy flight from HK or TW.
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I got hooked on cataplana and had invested in 4 of them. The first one was purchased from Ebay ,but it is rounded bottom ,not great for electric stove. So, it is reserved for my son to use with his butane stove when he is at the beach. It is made by metallutil.
Second one was purchased directly from Portugal but it was one from their ready made, thin copper. The hand made ones are slightly more expensive but the copper are thicker. The catch is that the are heavier and so, cannot be shipped thru regular mail ( PORTUGUESE POSTAL SYSTEM LAW) except thru expedited special delivery, which is a lot more expensive.
I sold the one I purchased initially at a lost thru Ebay ( only used once) , and ordered two of their heritage hand made ones. I have only used the large one twice. No regret as when we have company, the smaller one is not large enough to feed all those hungry guests of my son.
I love my cataplana as it is so simple and fast .
Typically, I often make my soffrito ahead of time, divide it into glass containers, so when I need to cook something fast, I just pop those soffrito into the cataplana, add chicken broth or white wine, and seafood. You can also cook other stuff but I reserve the cataplana for cooking seafood. If the soffrito are from the freezer, it takes about 10 min total prep time. Picture this time is my small one.
If interested, the company that I ordered from is Luisan copper.
Aside from what is at their website, they have huge huge ones, made for restaurants.
https://www.lusiancoppers.com/en/products.php?category_id=9
I went to WS to look at theirs, it is very flimsy.
The new ones at the internet are also flimsy.
The only good ones that are traditional used to be sold thru WS are made by metallutil. They went out of business.
In fact, I just found one at Ebay, used with 3 dents but is a metallutil makes a good one.
EBAY 273774254831 if interested
I have the flat bottom heritage ones for ( 23 cm ) and the large 35 cm one . Has not been disappointed.
Oh I just checked again
That metalutil one currently on EBAY has ever been used but has 3 small dents . It is a steal at $60.00. They used to sell it for over $120 at WS. Go for it if you have place to store it.
I love mine. I had to give away other kitchen cookware when I started collecting copper wares.
Just do not use an sharp object or metal as the tin can get damaged with it.
I wash it with soap, warm water and sponge and if. you dry it well, I always use my left over lemon which I use when I serve cataplana to go over the copper.
273774254831
last night I was at my sister’s watching the dogs she boards so she could go out, so i just made myself a rib eye and left her half. sauteed in olive oil, then butter added, and a mashed up garlic clove. Seasoned with pepper and a bit of truffle salt. a tad rarer than i intended but it tasted good. pooches got none of it.
and a pic of just one of my charges, Mohawk Murphy.
back in the kitchen today.
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Oven fried Chicken Legs with Birds Eye Steam Fresh Peas. Used Drake’s wet coating from its box. Very tasty.
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Friday night was a quick meal, store bought Italian sausage (1 traditional and half a spicy chicken) and sauteed spinach with garlic, lemon, roasted cherry tomatoes, and red pepper flakes.
Yesterday I tried using my discard sourdough starter to make pizza dough. It worked pretty good.
Dough bobbies waiting …
And the pie …
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Looks great!
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Quiet day. Late dinner because I got the urge to make chocolate chip & Heath Bar brickle bits cookies when I usually start making dinner. Most of the cookies will go into work tomorrow.
Dinner was baked mac & ham & cheese. And wine. A couple of cookies for afters.
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We made Georgian meatballs wrapped in Speck, green salad with lemon-garlic dressing and really good olive oil, and yogurt sauce with dill and cilantro. A little pom molasses with the meat.
I also made homemade Kind-style lactation bars for my new-mom friend.
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Wonderful plating!
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