Today's menu:

Wisnu said:
I won't eat shrimp if the head comes off when it's cooked.
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Bad_azz said:
I won't eat it at all.
Bottom feeders are not on my menu :)
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In fact the heads are separated from the body, and the "skin" of the body removed.
For some reason the Miss decided to throw them in to give it more taste....
And yep, I noticed it only too late ......
They're not supposed to be in there, but in the cats plate.

@Bad_azz , one of the things I miss in any tropical country is cold seawater fish and seafood. Here it basically has zero taste, hence locals will add plenty spices to it.
We use prawns only in Tom Yam Krung soup.

Yep, I miss a real seafood platter from the Atlantic !
Plateau de fruits mer. With countryside bread, salted butter and a nice Muscadet or Entre Deux Mer !

plateau-de-fruits-de.jpg


But its the price to pay to live in a tropical climat all year.
 
the tropical sea food is actually quite good if fresh - sweet and savory. The problem, is not easy to get the very fresh seafood due poor storage and preservation. Most if not all small fisherman boat does not have cold storage. Tropical weather and high humidity will spoil the seafood quickly. That's why we add lot of spices to hide the fishy smell.
 
Wisnu said:
the tropical sea food is actually quite good if fresh - sweet and savory. The problem, is not easy to get the very fresh seafood due poor storage and preservation. Most if not all small fisherman boat does not have cold storage. Tropical weather and high humidity will spoil the seafood quickly. That's why we add lot of spices to hide the fishy smell.
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Tropical seafood will never have this "fresh Atlantic" taste. In nice seafood like crab, prawns, mussels you can taste and smell the ocean.
I have lived many years on the Atlantic coast, and many years under the tropics and have always noted this difference.
And yes, the reasons you mentioned dont help.and yes, spices help the cover up.
 
Balifrog said:
Tropical seafood will never have this "fresh Atlantic" taste. In nice seafood like crab, prawns, mussels you can taste and smell the ocean.
I have lived many years on the Atlantic coast, and many years under the tropics and have always noted this difference.
And yes, the reasons you mentioned dont help.and yes, spices help the cover up.
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I am very sensitive to fishy smells though I'm okay with the fresh ocean smell. So, seafood is not my favourite. I will eat certain seafoods ( not for crab, mussels, squids and reef fish) if only if it's really fresh; but I still would choose wagyu steak if it was on the menu.
My wife and children really like sea food and we often eat at restaurants that serve "fresh Atlantic" seafood. Even though they say it's very good and fresh, but not for me.
 
Mine, Toast, with home made plum jam and grape jelly. Lunch, vegetable soup and dinner, chicken cacciatore with risotto and a cup of wine.
 
Red rice (nasi merah), bacon, stir fried bok choy and lightly floured fried dory (in olive oil) for me. Haven't been eating steamed rice for over two and a half years..
 
Banana72 said:
Red rice (nasi merah), bacon, stir fried bok choy and lightly floured fried dory (in olive oil) for me. Haven't been eating steamed rice for over two and a half years..
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Dory ?

Dory.jpg


I think catfish Pangasius sp
 
Lunch at QA flight
Good quality prawn salad. Wife love it, she took mine too.
IMG_20211017_091929.jpg


And the beef brisket was very tender and tasty.

beef brisket_092734_copy_800x600.jpg


Wife also love the sushi at Doha lounge. Not for me.

IMG_20211017_173249.jpg
 
Quarantine - American breakfast

IMG_20211021_085742.jpg


Disappointed with breads
 
Balifrog said:
Pain au chocolat and croissant with omelette and bacon is a bit "bizarre" indeed.
2 toasts would have been more suitable.
But for a "prison" breakfast it still looks very good, compared to some stuff I have seen posted.
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No, it's certainly not croissant. It's sweet, not buttery, no puffiness, not crunchy, thick layers.
We know croissant well as almost every morning we bake our croissant from frozen dough, imported from France. We know a bit about good breads. My daughter used to live in France Riviera for 5 years and we frequently visited her.
 
Not planned. On the way to Depok, at jl. Juanda we stopped at Double U steak by chef Widhi.

IMG_20211023_142922.jpg

Tenderloin wagyu steak, 250 gram. Australian Wagyu M4. We asked medium, we got slightly overcook on the thinner part. They apologized and offer to replace. We were too hungry, so we accept the meal as it was. Not bad at all, specially for the price (Rp. 260K++)
As good will, they served complimentary cream soup. Nice service.
 
A few recent ones..

Pork medallion in cream / mushroom sauce at home :
IMG-20211022-WA0000_copy_800x600.jpg



And at our usual French place :
Mahi mahi in white wine sauce :
IMG-20211014-WA0003_copy_600x800_copy_600x800.jpg



And yesterday evening we both had the pork stew :
IMG-20211024-WA0008_copy_600x800.jpg
 
Escalope milanaise, roasted baby potatoes, cream/white wine/mushroom sauce

Generous pour of white wine in the sauce added a nice touch. Even the Missus, sceptical in the beginning, is now an adept !
The chicken escalope nicely browned on the outside but tender and moist inside.

IMG-20211025-WA0011_copy_800x600.jpg
 
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