Today's menu:

[Balifrog]

This looks like a very delicious Pizza. From I can see, it looks like it has olives, artichoke hearts, prosciutto, cheeses, mushrooms. This obviously was designed by a Western Person. All those ingredients are imported, so this is probably not a cheap Pizza. I've been getting some local Pizza lately and it's a far cry from a work of Art like your Pizza. Mine had a nice fluffy crust, tomato sauce, which could have been ketchup, cheese, a few tiny pieces of chicken sausage, and a few pieces of mushroom. Basically it was Boring as Hell! So my point is, whoever is making the Pizza needs to be trained by a Westerner, and a problem is locals wouldn't want to pay for such fancy ingredients!
But Locals do like Pizza, so there is Hope!

A proper pizza like mine, in a real restaurant cost 130 k.
Add an aperitif and a glass of red wine and ++, total 345 k
Not cheap, but remember I am French and food takes a big place in my life.
Having worked 49 years I have a decent pension. At 72, it's not in the cemetery that I will enjoy life !

 

[Shadrach]

A proper pizza like mine, in a real restaurant cost 130 k.
Add an aperitif and a glass of red wine and ++, total 345 k
Not cheap, but remember I am French and food takes a big place in my life.
Having worked 49 years I have a decent pension. At 72, it's not in the cemetery that I will enjoy life !

That's OK. The ways things are going now, I say enjoy every minute you can. $20 for a meal and some drinks is pricey, but what the hell, you might as well Just Do It! I don't think about what will come after I Die, and I really don't believe in What all the Religions say about everlasting Joy, in some Heaven, or Nirvana! So Enjoy Life Now!

 

[Balifrog]

A few breakfasts over the last weeks.
Usually at 05:30
Toasted baguette slices with butter and strawberry jam.

Soft eggs and soldiers :

And right now, home made croissant (frozen dough)
I add a bit of (French) butter at each bite...

In the background, fresh orange juice with oranges from the Missus garden.

It's easy to eat in a nice and healthy way !

 

[Shadrach]

I also like to eat a Light Breakfast. Is calling little slices of Toast, Soldiers, a French thing, or all of Europe? For me nowadays, I like to drink Green Tea, with some Palm Sugar in it. A Bowl of Oatmeal, with salted butter, and Palm sugar on top. And sometimes soft boiled eggs. Sometimes I switch over to Coffee, but I lost interest, when it started tasting bitter to me. Many People in America, like a big heavy Breakfast of Eggs, bacon, toast, Margarine, Coffee, sometimes Ham too. And The British like a similar meal, but with Beans also, which I find strange for a part of Breakfast. This is a very heavy Breakfast, which your stomach needs time to digest. I like the Breakfast of many Asian People. Rice Bubur, which is similar to Oatmeal. Or they eat Rice, with Chicken, sauce, Sambal,To me this is food I could enjoy, but would prefer later in the day. The Main thing, like that 100 year old guy, is to don't overeat any Meal!

 

[Balifrog]

I also like to eat a Light Breakfast. Is calling little slices of Toast, Soldiers, a French thing, or all of Europe? For me nowadays, I like to drink Green Tea, with some Palm Sugar in it. A Bowl of Oatmeal, with salted butter, and Palm sugar on top. And sometimes soft boiled eggs. Sometimes I switch over to Coffee, but I lost interest, when it started tasting bitter to me. Many People in America, like a big heavy Breakfast of Eggs, bacon, toast, Margarine, Coffee, sometimes Ham too. And The British like a similar meal, but with Beans also, which I find strange for a part of Breakfast. This is a very heavy Breakfast, which your stomach needs time to digest. I like the Breakfast of many Asian People. Rice Bubur, which is similar to Oatmeal. Or they eat Rice, with Chicken, sauce, Sambal,To me this is food I could enjoy, but would prefer later in the day. The Main thing, like that 100 year old guy, is to don't overeat any Meal!

UK or American breakfast is ok in the winter.
I had it often when on construction sites in the UK. But without the beans, the black pudding () and no milk in my tea.
Asian breakfast ? No way.

Traditionnal French only for me.

 

[john madden]

UK or American breakfast is ok in the winter.
I had it often when on construction sites in the UK. But without the beans, the black pudding () and no milk in my tea.
Asian breakfast ? No way.

Traditionnal French only for me.

But Balifrog, you've not experienced the delight of nasi pecel for breakfast? Way to wake up your mouth!

 

[Shadrach]

UK or American breakfast is ok in the winter.
I had it often when on construction sites in the UK. But without the beans, the black pudding () and no milk in my tea.
Asian breakfast ? No way.

Traditionnal French only for me.

Don't get me wrong. I love eating a couple of well done scrambled eggs, or sunny side up, but now I've found soft boiled for only 4 minutes is the perfect consistency for me now. The whites are lightly cooked, and the yolks still runny. They had Never had a Soft Boiled Egg! You cannot believe how difficult it was for me to get the locals to understand and do this properly. I'd say maybe 20 tries? Their idea of a boiled egg is to cook it for 10 minutes, or a fried egg is like something used for construction.They cook it at high heat until it's brown and hard like Tire Rubber! And for Scrambled they cook an egg on High heat, and mixed the Egg, until it came out in hard tiny pieces!
What is a French Breakfast?

 

[Balifrog]

Ragu bolognese this evening....
I selected an Italian recipe, much better than the average spaghetti bolognese.
MIssing was celery as they hadn't any at Popular.
For the first time I added some cooking cream, to give it a smoother taste. Usually milk is used, but I decided to go a bit richer....
Slow cooking 1 1/2 hour.
Served with fettucine. It is better to use larger pasta than spaghetti, as the bolognese will easier stick to it.

And the taste was absolutely great ! The best I ever made, and the Miss agreed.

 

[Shadrach]

Ragu bolognese this evening....
I selected an Italian recipe, much better than the average spaghetti bolognese.
MIssing was celery as they hadn't any at Popular.
For the first time I added some cooking cream, to give it a smoother taste. Usually milk is used, but I decided to go a bit richer....
Slow cooking 1 1/2 hour.
Served with fettucine. It is better to use larger pasta than spaghetti, as the bolognese will easier stick to it.

View attachment 5034

View attachment 5035

And the taste was absolutely great ! The best I ever made, and the Miss agreed.

This looks really scrumptious! I like those huge noodles. For some reason, I have an aversion to Spaghetti sauce. But this looks so good, I would for sure Eat it! I like Cream sauces too. With all those great ingredients, was Masako necessary?

 

[jstar]

It could be a bit bland without the bouillon (stock). The best thing is then to add some (white) wine and more tomatoes and even some Worcester sauce.

In the mirepoix you can see, as he stated, the celery is missing. That would also add a lot to the flavor.

 

[Balifrog]

It could be a bit bland without the bouillon (stock). The best thing is then to add some (white) wine and more tomatoes and even some Worcester sauce.

In the mirepoix you can see, as he stated, the celery is missing. That would also add a lot to the flavor.

I did put beef stock in it, white wine (2 Island Chardonnay Blanc), and tomato paste.
Indeed the celery is missing, as I said Popular market didn't had it.
BTW, the vegetable preparation (celery, carrot, onion, garlic) is called the Sofrito in Italian.

 

[jstar]

Battuto.

 

[Balifrog]

Battuto.

"Battuto, from battere, meaning to pound or beat, refers to the chopping (or battering, I guess) of the raw ingredients. Soffritto, from soffriggere, to fry, is what happens when the stuff hits the pan, when the aromas begin. I've heard these terms used interchangeably, but I believe these are their proper meanings."

 

[jstar]

It’s rather straight forward; one is the still raw cut preparation, the other is the simmered version. They use the word ‘sofrito’ (one f) more in Spanish speaking countries btw.

What most people don’t know: Obviously you should use the bolognese with tagliatelle and not spaghetti. Fettuccine is a good choice and perfectly fine of course but tagliatelle is made with eggs and a bit more rich. It’s kind of amazing if you see what the Americans did to fettuccine and butter & cheese … eh Alfredo versions. Olive Garden anyone?

 

[Balifrog]

It’s rather straight forward; one is the still raw cut preparation, the other is the simmered version. They use the word ‘sofrito’ (one f) more in Spanish speaking countries btw.

What most people don’t know: Obviously you should use the bolognese with tagliatelle and not spaghetti. Fettuccine is a good choice and perfectly fine of course but tagliatelle is made with eggs and a bit more rich. It’s kind of amazing if you see what the Americans did to fettuccine and butter & cheese … eh Alfredo versions. Olive Garden anyone?

We alternate between those 2

 

[Balifrog]

Chicken breast in lemon cream sauce.
Brown the chicken, set aside, shallots, white wine, chicken broth, cream, 2 tbsp lemon juice, pepper, salt, mustard, dill.
Spaghetti prepared with shallots, mushrooms, bellpepper, celery, parsley.

2 tbsp lemon was a bit too much, next time I'll go for 1 1/2.

 

[Shadrach]

Chicken breast in lemon cream sauce.
Brown the chicken, set aside, shallots, white wine, chicken broth, cream, 2 tbsp lemon juice, pepper, salt, mustard, dill.
Spaghetti prepared with shallots, mushrooms, bellpepper, celery, parsley.

View attachment 5042

View attachment 5043

2 tbsp lemon was a bit too much, next time I'll go for 1 1/2.

Another excellent creation! The sauce has a nice creamy look. This would be good with fettuccine noodle as well? I also like adding Red bell pepper to meals. It not only looks good, it's very nutritious as well! I will try to grow some. I'm having luck with many other chili varieties, such as Mild Lombok,Jalapeno, long red chiles, Hot Sulawesi ones, Thai Bird Chilies too!

 

[Balifrog]

Pain au chocolat this morning. Home made with frozen dough.

Is Ok, but this dough tends to be a bit chewy.
It is not a problem with croissants or raisin roll, but it is very noticable with pain au chocolat, specially if they are a bit big.

Next I'll try apple turnovers, but this is with a different dough.

 

[Balifrog]

Salmon tonight.
For me with a mix mashed potatoes + brocoli.
For the Miss, Penne and brocoli.
For the sauce I made the same as for the chicken a few days ago, except that I used fish broth instead of chicken broth and I put less lemon.

Not cheap, but very nice.
C.O.G. (Cost of goods) around 110k per plate.

 

[Shadrach]

Salmon tonight.
For me with a mix mashed potatoes + brocoli.
For the Miss, Penne and brocoli.
For the sauce I made the same as for the chicken a few days ago, except that I used fish broth instead of chicken broth and I put less lemon.

View attachment 5050

View attachment 5051
Not cheap, but very nice.
C.O.G. (Cost of goods) around 110k per plate.

This is my favorite go to meal also! The flavor of Salmon just can't be beat. I only put sea salt, black pepper, and Dill as spice on it, then coat it with Olive oil, let it sit at room temperature for a couple of hours, then pan sear it. I Like to switch between Red Rice, or Mash potatoes, or Chunky fried potatoes, with some stir fried vegetables on the side. You're right it's expensive , but worth it.
I just watched some video's of People catching their own wild King, and Sockeye Salmon with big dip nets in the Famous Copper River in Alaska! Incredible looking Red Meat. And Incredible hard work. They showed how they Cut the meat into strips, to smoke the meat, or Fillets to freeze for the long Winter's up there!