Laney Flea Market queso tamale…as modern art
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Made Clam Chowder from scratch for lunch. I’ll use live clams next time (went with Bar Harbor’s canned cherrystones), but this was already delicious on its own.
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Who wants to buy lunch when one can make it like yours. Mine is bread and cheese, and lots of fruits.
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Looks fabulous as usual
I am very interested in the technique for the balsamic “caviar”
Just looked it up. Not to difficult
Make sure you use a glass that’s tall enough so that the balls form before they hit the bottom. The oil and vinegar have to be at the right temps or they will not work. You might have to do it all over again several times. You can also buy these “caviar” but they are unnecessarily expensive, though they do look prettier.
How it’s done (watch a very short video clip here):
Thanks,
Yeh, it would be one of those things that appears simple but I would spend the whole day getting it right
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Harters,
You can buy them online.
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Fresh young goat’s cheese. With ground pistachio, stone fruits and honey.
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I got 3. Used 1 for lunch and 2 for chilled pasta dinner.
Omelette with seaweed and mussels.
Chilled tomato soup and melon alongside.
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First Korean meal after the voyage there. Cold noodles, naengmyeon. Lol, should crushed the ice properly but was lazy.
And of course with Makgeolli.
Stored bought Korean desserts.
With red bean
With lotus seed or something that texture
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Leftover Madagasca crabs.
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Shoots and soft tofu with seaweed.
This is the chilli paste I made for another crab dish for dinner. Just used the leftover sauce and added more chilli paste and seasoning for noodle soup.
Roasted aubergines, opened and filled with yogurt. Chilli-paprika clarified butter. Turkish dumplings are store-bought. I only had to boil them briefly.
Comté frittata. Very little eggs, strong taste of cheese. How I like it.
Half of all the ingredients on top are in the yogurt.
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Comté in the tortilla
Matjes with pickled beetroot, scrambled egg. And a dozen oysters without their beautiful shell.
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Vietnamese-style saucy tomatoes, a dozen oysters and soft scrambled eggs. Jamøn and figs.
Sausage salad and goose fat Schmalz (in glass jar).
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Last week I finalised all reservations for my “most epic” holidays next January. And to drink to that…
Giant ugly aubergine sold as “not fit for supermarket”. Will be cooked on the Weber in the garden today. Bottles for scale.
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And at the other end of the continuum we have cabeza tacos
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