Post pictures of food you made!

jstar

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Ya, it can't be Atlantic. In Europe you'd pay 350.000 per kilo. (€22 / £19). And the fish is rare and only likes cold water. Even in North Jakarta markets it would be amazingly special. There are really many species here which they call 'cod', the chances are, it was indeed a freshwater fish.

But it could even be worse, look at this. I completely forgot about this, I found these ads when we talked about cod before:

IMG_7895.JPG


So it seems they sell Gindara as Cod here?! Gindara is in fact Escolar.

Escolar can be mislabeled in both restaurants and at fish markets. Oceana, an Ocean preservation organization, tested samples of tuna....

Oceana claims that escolar has been mislabeled or otherwise confused with the following fish: Atlantic cod, oilfish (related to escolar but in a different genus), rudderfish, blue cod, black cod, king tuna, grouper, orange roughy, sea bass, gemfish, Chilean sea bass, albacore tuna, and white tuna.https://en.m.wikipedia.org/wiki/Escolar#cite_note-9
https://en.m.wikipedia.org/wiki/Escolar#cite_note-9

And after eating Escolar, you'd get all kinds of (fish) poisoning side effects as stomach cramps:
Oceana claims that this mislabeling, whether by ignorance or deceit, is more hazardous than the mislabeling of other fish due to the potential health effects of escolar.
 

Wisnu

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I love the new feature, just like WA, insert pic directly from phone camera
Here is our diner
952
 

jstar

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9F054436-5532-41E9-AE2C-ABFCAEC790CE.jpeg


Fed up with the crap from Holy Cow! c.s. so made my own..

It is still difficult to find good steak against a reasonable price here.
.
 
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harryopal

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Looks heavenly, Felicity!

So many of our ideas about food are the result of culture and experience. We may think it is very strange to do things differently, but for other people from different places, a different way works fine.

An example for me (and many Westerners) is cheese and chocolate. Indonesians really seem to like to combine them. With all due respect, it seems like a very strange combination to me! (Though I have had a few sweet martabak with cheese and chocolate that were pretty good.)

As an Australian growing up with Vegemite, especially on toast, and introducing it to African friends and my Indonesian wife it seemed strange to find they liked vegemite with honey.
 

harryopal

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On the other hand, making my own chilli sauce I now find it goes well with fruit salad? Does that seem strange?
 

Wisnu

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View attachment 953

Fed up with the crap from Holy Cow! c.s. so made my own..

It is still difficult to find good steak against a reasonable price here.
.
Look yummy. Sous vide?

Local beef is not suitable for beef steak, that's why we have "bistik" and rendang.
The climate - high humidity- is good environment for bacteria and molds in the air - making more difficult to have and maintain good quality meat.
 

Wisnu

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Here, good quality meat must be imported as well.
This chunk cost more than Rp. 400.000, not grade A5 though.
Not cheap at all, and not easy to find.
 

jstar

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Crazy Yes. Both tenderloin and sirloin are really inferior in the 'restaurants'. I prefer sometimes texture over flavor (which I can manipulate easier), that's why i often go for tenderloin, centerpiece so tournedos. In the picture I used the tenderloin tail piece.
 

El_Goretto

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And after eating Escolar, you'd get all kinds of (fish) poisoning side effects as stomach cramps:
Oceana claims that this mislabeling, whether by ignorance or deceit, is more hazardous than the mislabeling of other fish due to the potential health effects of escolar.

Pretty much fills your intestine with oil which translates very quickly to oil stains on your pants and frequent trips to the toilets. Don't ask me how I know. ?
 

jstar

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Hmm. ?

It is weird they just use a (perceived) counterpart of the local item in English. There seems to be a need to Europeanize/Americanize everything. "What are we gonna call this? Ah, let's take cod" And the same in the kenari example (for walnut) while there are so many alternatives, as Pacific or Java almond, galip nut*, canarium nut, kenari nut etc. etc.

* big thing from PNG now

Going back to the steak; the last time at Holy Cow! I had the Australian wagyu. And it was really bad.

The steak I buy at SuperIndo or so, is only good for the rendang version from my own country.. simmers for an hour at least.

IMG_7904.JPG
 

jstar

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Ah, I was so fed up with frying in the wajan (wok), with unstable and uncontrollable temperatures and an ever dangerous situation, that I took a good quality fryer last time...

images


Now I'm forcing them to use it too, even for the perkedel jagung.
 

Bad_azz

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Not sure - don't have the packaging.. hmmmm
 

Bad_azz

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Hmm. ?

It is weird they just use a (perceived) counterpart of the local item in English. There seems to be a need to Europeanize/Americanize everything. "What are we gonna call this? Ah, let's take cod" And the same in the kenari example (for walnut) while there are so many alternatives, as Pacific or Java almond, galip nut*, canarium nut, kenari nut etc. etc.

* big thing from PNG now

Going back to the steak; the last time at Holy Cow! I had the Australian wagyu. And it was really bad.

The steak I buy at SuperIndo or so, is only good for the rendang version from my own country.. simmers for an hour at least.

View attachment 956
Once was enough for me at Holy Cow...
My review: Holy cow how crap is this food? Service wasn't great either... deffo won't be going back.
 

Wisnu

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Ah, I was so fed up with frying in the wajan (wok), with unstable and uncontrollable temperatures and an ever dangerous situation, that I took a good quality fryer last time...

images


Now I'm forcing them to use it too, even for the perkedel jagung.

Our deep fryer has been sitting in the storage since 4 years ago after we switch to air fryer. Simply, air fryer significantly reduce/control of using oil in fried food.
Taste wise, not comparable, deep fryer is much better.
If we want to improve the taste, we sprinkle a little olive oil or sesame oil or fry with wok first, then air fryer to remove the oil.
Since then we only use deep fryer twice when we had a party serving French fries at home.
Happy with this compromise.
 

jstar

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Yeah, the air fryer is probably the most popular christmas gift for family in Western Europe the previous three years. A bit of trickery since you could also use the hot air oven (that's the one with the ventilator that internally blows the hot air around). All meat, veggies, bread, etc. can go in the oven. But the air fryer heats up faster. My mom loves it.

What's really bad about the solution with the air fryers, is that most people over there bought them to use with processed snacks. Now the color of the traditional snack one buys doesn't change and they don't get crispy. That is not very appetizing. So now they are forced to buy croquettes, bitterballen or whatever products from a certain brand that specifically makes their food for the air fryer. Which obviously are more expensive. Smart ?.

I have never tried the wontons or so in the air fryer but I can imagine they will stay white and/or become too dry. Just like tahu (goreng). And liquids as tempura and perkedel jagung or fish in egg/flower mix won't be possible.

Fries work rather well in the regular oven. But if you do fry, you need to do it in two turns; once on 130° after which you let it cool down and once again on 185° Celsius. Forget that with a wajan of course.
 
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Wisnu

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For dinner tonight, we'll be baking quails and veggies (potatoes, fennels, onions) seasoned with olive oil, dried tarragon, thyme, salt, black pepper and Bon cabe :D

957
 

Wisnu

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Just like tahu (goreng). And liquids as tempura and perkedel jagung or fish in egg/flower mix won't be possible.
The trick is, fry as usual using wajan with less oil, and half cook.
Then continue with air fryer at high heat.
Crispy, nice color. and less oily.
You can make for large quantities and keep in the rest in fridge.
 

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