Today's menu:

Ok, well we did the Salmon Wellington yesterday.
Turned out very nice, the salmon well cooked and the puff pastry crispy.
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But I need to work on my decoration / carving skills...
 
A layer of leek, shallots, mushroom, cream preparation under and on top.
Served with a sauce based on shallots, fishstock, white wine, cream, dill, mustard.
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I personally like eating Salmon, Lamb, Beef Wellington. The problem is that it takes too much time, to prepare it. So typically I just buy the ready one. All I do is to put it in the oven.
 
I personally like eating Salmon, Lamb, Beef Wellington. The problem is that it takes too much time, to prepare it. So typically I just buy the ready one. All I do is to put it in the oven.
In fact every year for Christmas and N.Y. I try to prepare something a bit out of the ordinary.
This one was a first for us, never ate it, never prepared it. A first for the Miss as well, and she was very happy with the result.
But yes it is a bit of work, although with the frozen puff pastry it helps a lot.
 
And for Christmas day, with a friend (excellent chef)
From bottom to top, all home made :
Bread (by his son)
Terrine of salmon, white fish and prawns
Frangipane tart
Danish pastries
Puff pastries, creation of the Miss

Washed down with a bottle of Proseco, and a (excellent) Italian red wine.
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And for Christmas day, with a friend (excellent chef)
From bottom to top, all home made :
Bread (by his son)
Terrine of salmon, white fish and prawns
Frangipane tart
Danish pastries
Puff pastries, creation of the Miss

Washed down with a bottle of Proseco, and a (excellent) Italian red wine.
View attachment 4561

This food looks absolutely, Delicious! Was the Terrine of Salmon, (Salmon), or White fish and Prawns? And was the Frangipani tart, flavored with the flowers? They also look Tasty! I'm happy you had such a wonderful feast.
Let's hope, there will be many more incredible creations in the coming year!🌈❤️🙏

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N.Y. evening. A bit different from the regular stuff.
Scallops and prawn casserole with leek.
Sear the scallops and the prawns, set aside.
Cook the leek, add shallots, garlic, deglace with white wine, reduce, add fish broth, reduce, add cream. Pour in the rameqin, add the scallops (cut in 4) and the prawns. Sprinkle with bread crumbs, some butter and in the oven.

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I've been sick for the past few days and have been able to eat nothing but sourdough. Could be worse!

I'm starting to feel better today so breakfast was sourdough with fried eggs.

Not sure about lunch yet.
I reckon some sort of sourdough sandwich ;)
 
As I daresay most of you are aware, fish farming, and in particular salmon farming, has been notable for producers seeking to maximise profit by over stocking and adding antibiotics, chemicals and other hazardous foodstuffs to promote rapid growth. As a result many farms have fish riddled with lice and poor health making them toxic rather than being a healthy food yet still making claims with salmon as it being "wild salmon." Pale insipid fish flesh has colour added to offer a deceptively lovely pink suggesting freshness.

Reported today that Scottish salmon farmers are now not required to mark their produce as "farmed" salmon. This despite in 2023, an unprecedented 17.4m salmon dying on farms before harvesting, exceeding 2022’s 17.2m.



Ahh well, we all die sooner or later..... but perhaps a bit sooner with modern food production techniques.
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Speaking of salmon, many years ago I did a chit chat with one of our factory workers. He mentioned buying salmon for his child, and I asked why salmon, and he said because it will make kids smart. I told him any fish will do the same. Salmon was imported and expensive back then, especially for him. It was a totally unnecessary expense.
 
I like the taste of Salmon now. Before tuna, and Mahi Mahi. I miss the delicious tender cuts of steak from America. Pork there is much cheaper than in this country. The chicken there and here is pumped with growth hormones. Unfortunately, because there are so many people on the planet, all food is being mass produced on farms, in giant cages, pens in the Ocean. Due to these tight living quarters, the poor animals, fruits, and vegetables, are prone to disease and infection, which leads to pumping them full of chemicals, and antibiotics.
The only way to avoid this is to live on the land, and grow your own. But the feed you buy for your animals could be grown with lots of crap in it, without people even knowing. Guess this is the way of the world now. What to do? 🤷🏼‍♂️🤪🥦🌽🧅🧄🍆🥕🥔🐥🦆🥩🌶️🦃🐓🦐🦞🐟🦀🦑🐝🪿🐷
 
I like the taste of Salmon now. Before tuna, and Mahi Mahi. I miss the delicious tender cuts of steak from America. Pork there is much cheaper than in this country. The chicken there and here is pumped with growth hormones. Unfortunately, because there are so many people on the planet, all food is being mass produced on farms, in giant cages, pens in the Ocean. Due to these tight living quarters, the poor animals, fruits, and vegetables, are prone to disease and infection, which leads to pumping them full of chemicals, and antibiotics.
The only way to avoid this is to live on the land, and grow your own. But the feed you buy for your animals could be grown with lots of crap in it, without people even knowing. Guess this is the way of the world now. What to do? 🤷🏼‍♂️🤪🥦🌽🧅🧄🍆🥕🥔🐥🦆🥩🌶️🦃🐓🦐🦞🐟🦀🦑🐝🪿🐷
"What to do?"Ask Elon Musk if you can be on the first space ship to Mars.
 
No thanks on the offer to go with Elon. I think I will just stick it out here, and grow as much of my own food as possible.
 
Very nice cheese plate at my usual French place yesterday. And the bread was top as well.
A bit expensive at 150k, but once in a while ...

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It's nice these delicious cheeses are now available here in Bali. I have tried cheese made in Bali, but found it was substandard. Soft, little flavor, not aged. It's understandable though due to the fact that dairy products have not been a part of Asian cuisine. I believe refrigeration is relatively new here.
By the look at the size of a piece of walnut on the plate compared to the size of pieces of cheese. They are really small. A expensive, luxury for sure!
I find the common foods in Indonesia very lacking, compared to say India, Thailand, Japan, Korea, Vietnam, etc. my favorite is the Japanese diet. Lots of seaweed, fish, fresh noodles, salty soy sauce, not this sweet goo served here.
But Indonesia does have tofu, and tempe, which is nice. Just lay off the Kecap Manis!
 
Very nice cheese plate at my usual French place yesterday. And the bread was top as well.
A bit expensive at 150k, but once in a while ...

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Glad you enjoyed it.
I prefer my food on plates though. I am tired of all the poncy 'creative' presentation methods- good food doesn't need all the "glitter", it shines alone.
A good restaurant here in Bandung served my steak on a breadboard- I made them take it back & waited until they could find an actual plate- it took them about 15 minutes- I am patient when I am being anal hahaha.
 
Glad you enjoyed it.
I prefer my food on plates though. I am tired of all the poncy 'creative' presentation methods- good food doesn't need all the "glitter", it shines alone.
A good restaurant here in Bandung served my steak on a breadboard- I made them take it back & waited until they could find an actual plate- it took them about 15 minutes- I am patient when I am being anal hahaha.
In wine producing region in Austria, in Bavaria (Germany) taverns in the countryside it is pretty standard to serve cold food, cheese, salami, ham, bread served with fine wine on the breadboard. It is known as Buschenschank, Besenwirtschaft, or Heckenwirtschaft in Austria/Germany and other German-speaking areas.

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In wine producing region in Austria, in Bavaria (Germany) taverns in the countryside it is pretty standard to serve cold food, cheese, salami, ham, bread served with fine wine on the breadboard. It is known as Buschenschank, Besenwirtschaft, or Heckenwirtschaft in Austria/Germany and other German-speaking areas.

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Wow! They really know how to fill up a breadboard of food! Now that's service with a smile! 👍❤️😁
 

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