Lunch today is the super mackerel, simply cooked with stuffed herbs and lots of sliced onions. The side is a leftover shakshuka added with fried leeks and cream pasta, and a squeeze of lemon juice.
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This is not spicy at all! The sauce on the tacos is a creamy sour cream sauce and the ceviche is dressed with lime and cilantro.
@Presunto The chilies are very mild, dipped in chili salt. They have a little bite to them, but not much.
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The scratchings were so good. It had the taste of the sauce I made yesterday to go with the salmon.
The almond paste was just for fun. It was hard to release from the moulds as they are not made for almond paste. Gonna try to make real snow skin moon cakes soon. There’s a certain flour I need to get amongst other ingredients.
I know. I’m on that thread.
Thanks. All of it sounds nice. I know very little about this kind of food.
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Yesterday I had a pupusa with cheese and loroco (a type of herb).
These are Central American corn cakes stuffed with a choice of fillings, griddled, and served with pickled vegetables and salsa.
Central American food is not spicy, they don’t use the hot chiles that are
common in Mexican cuisine.
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Lovely light lunch!
I’m not too familiar with Central American cooking, is this a plate from Salvadoran cuisine?
Leftovers from the other day now lunch. I loved it!
Roe was removed from the sacs.
Almost 2kg of fresh scallops. I chose them carefully to find ones with roe/coral intact, and to smell if they were not rotten. They are big scallops. Let them soak for a little while with some starc to purge sand. Here they are ready to be cleaned. I ate the oysters first, though.
Steamed with mung bean noodles.
There was one single shell just like these but I ate it straight away. Had to test 
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Yes, it is. 
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Sunday lunch was the remaining squid, it was so big that we needed to share it. I made a different sauce than the dinner with friends, this time was a yuzu juice with aneth, fish sauce, mushrooms and ginger.
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Leftover beef rendang from Monday night. I’ll go pick a handful of snow peas to go with it.
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Beautiful shiso leaf and mackerel tempura. Bento lunch including rice, miso soup, potato salad and pickled, $5.25!
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Diced potatoes fried crispy in buffalo butter, then topped with two eggs. One yolk broke. Wah.
Tasty nonetheless.
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Potatoes look good. I give the hardened yolk to the partner 
Bookwich, very nice. I don’t usually order tempura but if it’s light and fluffy… yes!
Just hard boiled eggs with some quark, chives, seasoning. Topped with grated salt-cured yolks.
The whole thing.
Australian and Swiss natives.
I like my chocolate paste coarse.
Make a batch sometimes. We finish the entire pot straight away anyway.
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(REPOST) A snapper for lunch, with fennel seeds, egg plants cooked with red onion and mint. Ozzy camembert followed.
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I hit the gym and swimming pool 5 days a week, me thinks this is enough protein for tomorrow.
How I ate it. Got a kilo of roe yesterday, half of it went in this.
More protein. The meat became dinner.
I love the sea and the hills (as long as it’s empty and not so hot).
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Smoked breast brought back from Hungary, next to my own cured goose breasts to see the difference in colours and texture.
From left to right: smoked, soft and smokey.
After 3 weeks. Hard like jerky. It’s nice with a beer.
After 2 weeks. Less hard. Next time I shall try 1.5 weeks.
It’s cold in my kitchen, perfect for drying things. In this photo is the “jerky” breast. I used Greek oregano after the salt was removed. In the curing salt there was finely chopped dried juniper berries. Next time will use only that.
Loosely based on Austrian dumplings with meats (Speck and smokey sausages). I also threw in lots of chopped goose meats in pics above. Fried in goose fat.
My own dumplings
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We hit up the last day of the Los Angeles Roberta’s pizza pop up. This was, outside of Italy, the best pizza we have had.
Margarita and Bee Sting. The pic is the Bee Sting, spicy soppressata and honey, a combo that worked perfectly!!
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Nice!! Roberta’s is fantastic pizza- i haven’t tried the bee sting (odds are it’s weird without the meat) but their crust with perfect blisters is what makes it for me. That margarita is my favorite
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I’m going to miss Roberta’s. But they are doing a pop-up at The Rose in Venice on Feb. 20, and a yet unannounced date at Salazar in (?) Highland Park.
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