Today's menu:

[Nicho]

At least Knoor chicken broth has traces of chicken in it. Some products if you read the fine print, don't have any chicken at all in it. How can the Government allow this imitation food to be sold? It's no Wonder People now are developing Cancers, Hypertension, obesity! And Children with learning disabilities! We are not built to consume Imitation Foods! I think it's a Crime this Crap can be Sold!
You can thank the Government for the high price of imports, all booze, meats, cheeses, etc! I remember the year that just before Christmas, the government decided to increase the import duties to 400% higher. There were boats just offshore full, just waiting for the People to accept this and bite the bullet, and buy the overpriced Booze! What I don't understand now is the high price for decent beef from Australia being outrageously expensive! They have huge refrigerated Ships that only take a day to get here, so who or what is responsible for the crazy cost? Is it import duty, exit tax from Australia, the fee from Australian ranchers, shipping fees? Someone is making a Huge Profit off of this! I just can't allow myself to pay 800,000 IDR, or more, for 500 grams of meat. And when you try to cook it, it usually comes out tough and Chewy! I don't know about the cost in Australia, but in the US, I can buy a nice tender, fatty, New York strip for $20, (320,000 IDR). When you cook it, it comes out soft and tender!

Masako , Mijin and all the other food additives , preservatives they all use by the bucket full throughout Indonesia in homes and restaurants are all full of MSG's ! Not good if you've got an irritable bowl or an Immune probelm . I've got Rheumatoid Arthritis and it causes painful flare ups whenever I unknowingly eat something containing it . "Poison in a Packet" !! Preservatives and Additives , 75% of the cause of health problems with the western diet .As for meat , I won't eat the crap we get here in S/East Java . Might be cheap 80-100,000rp a kilo but like chewing on an old boot . Usually all the scraps /left overs after all the prime cuts get sent to the big city restaurants . Worse then Ayam Kampung , and only gets tougher the longer it's cooked .

 

[Hawk256]

Masako , Mijin and all the other food additives , preservatives they all use by the bucket full throughout Indonesia in homes and restaurants are all full of MSG's ! Not good if you've got an irritable bowl or an Immune probelm . I've got Rheumatoid Arthritis and it causes painful flare ups whenever I unknowingly eat something containing it . "Poison in a Packet" !! Preservatives and Additives , 75% of the cause of health problems with the western diet .As for meat , I won't eat the crap we get here in S/East Java . Might be cheap 80-100,000rp a kilo but like chewing on an old boot . Usually all the scraps /left overs after all the prime cuts get sent to the big city restaurants . Worse then Ayam Kampung , and only gets tougher the longer it's cooked .

What do you say to people that say the studies that showed the existence of MSG allergies were based on racist psudeoscience and don't hold water? What about the double blind studies that show absolutely no cases of MSG allergies?

 

[Shadrach]

What do you say to people that say the studies that showed the existence of MSG allergies were based on racist psudeoscience and don't hold water? What about the double blind studies that show absolutely no cases of MSG allergies?

I have been fascinated about this MSG debate. One thing I found most fascinating is How MSG was discovered. A Japanese scientist Professor Ikeda, wondered why a certain soup he was eating tasted so good. He found out that a type of Salt that came from Kombu Seaweed was the perpetrator! The Japanese people make a broth before they cook many dishes called Dashi. It is comprised of putting water in a pot, add the Kombu seaweed, soak for 1.5 hrs. Then slowly heat, Stop, just before boiling, remove the Kombu, add Bonito flakes, let sink to the bottom, remove scum from the surface, strain through cheescloth. The Ichiban Dashi is ready. Professor Ikeda discover that Dashi accounted for a taste not before accounted for, Glutamate. Thus dubbed Umami!
As for the debate if MSG affects People's Health, I go more towards it does Not affect Peoples Health, It only enhances the Flavor! Here they call it Ajinomoto!

 

[Balifrog]

Might be cheap 80-100,000rp a kilo but like chewing on an old boot

That's already a red flag....
The minced beef (90% lean/10% fat) ia already 300k a kilo in G.L.
But pretty good !
Concerning Masako it's not the 10 gr 2 times a week that is going to hurt me....

 

[Balifrog]

Something a bit out of the usual routine this evening.
"Cassolette de la mer" or "seafood cassolette.

Taste was spot on. The prawns are a bit hard (as usual), next time I'll replace them with salmon or scallops.

 

[Balifrog]

Pasta I try to use only the "all uovo" stuff. Prepared with eggs.
A bit more expensive but much tastier.

 

[Balifrog]

For those with a N.Y.T. subscription, an interesting article about US iultra processed food.

How America Got Hooked on Ultraprocessed Foods

They promised convenience and cheap nutrition. But they became one of the greatest health threats of our time.

www.nytimes.com

 

[gemima]

For those with a N.Y.T. subscription, an interesting article about US iultra processed food.

How America Got Hooked on Ultraprocessed Foods

They promised convenience and cheap nutrition. But they became one of the greatest health threats of our time.

www.nytimes.com

Very nice summary of the mess we have made of our food supply. If you are into reading and the ultra processed food topic I really enjoyed the book "ultra processed people" by Chris Van Tulleken.
You clearly eat very healthily - a little bit of Masako isnt going to do any harm. Everything in moderation and just eat real food (like you do).

 

[Shadrach]

That's already a red flag....
The minced beef (90% lean/10% fat) ia already 300k a kilo in G.L.
But pretty good !
Concerning Masako it's not the 10 gr 2 okhitimes a week that is going to hurt me....

Oook

Very nice summary of the mess we have made of our food supply. If you are into reading and the ultra processed food topic I really enjoyed the book "ultra processed people" by Chris Van Tulleken.
You clearly eat very healthily - a little bit of Masako isnt going to do any harm. Everything in moderation and just eat real food (like you do).

 

[Shadrach]

It would be really nice if more People posted photos of the meals they've prepared, or share with us, some Wonderful recipes they know, maybe from their home country, or something new, using supplies from Asian Markets? This is a Great topic, and it should be shared more!

 

[Balifrog]

It would be really nice if more People posted photos of the meals they've prepared, or share with us, some Wonderful recipes they know, maybe from their home country, or something new, using supplies from Asian Markets? This is a Great topic, and it should be shared more!

From what I see around me, very few people really cook. Specially Western food.
Of course most are US or Aussies, and from what I see, or :

• take away from local warung
• their Indo wife cooks, and it's local food.
• cost of course can also be an issue.

Still would be nice if I wasn't the only one posting pics.....

 

[gemima]

From what I see around me, very few people really cook. Specially Western food.
Of course most are US or Aussies, and from what I see, or :

• take away from local warung
• their Indo wife cooks, and it's local food.

Still would be nice if I wasn't the only one posting pics.....

My dinners generally don't look as nice as yours so I'm reluctant to post them!
Here is something from last week...shawarma inspired crispy tofu (sliced firm tofu... marinaded in soy...coated in flour and shallow fried in olive oil...then coated in shawarma spices). Picked shallots (lemon juice, salt, tiny bit of sugar and sumac). Served over rice with some veggies and a tahini sauce poured over it all (tahini, lemon, seasoning and a tiny dash of honey).
Im not vegan or vegetarian but do like to make some meals without meat occasionally.

 

[Shadrach]

My dinners generally don't look as nice as yours so I'm reluctant to post them!
Here is something from last week...shawarma inspired crispy tofu (sliced firm tofu... marinaded in soy...coated in flour and shallow fried in olive oil...then coated in shawarma spices). Picked shallots (lemon juice, salt, tiny bit of sugar and sumac). Served over rice with some veggies and a tahini sauce poured over it all (tahini, lemon, seasoning and a tiny dash of honey).
Im not vegan or vegetarian but do like to make some meals without meat occasionally.

Looks excellent! I love Mediterranean style cooking very much also. Such unique spices, and using Lamb, and Eggplants so much!

 

[Balifrog]

After having loved the crème caramel, and much less liked the semolina an the rice pudding she asked me if I knew something else in a similar style.
So I went for a "Flan patissier"

In English : French custard tart

Flan Pâtissier (French Custard Tart)

Flan Pâtissier, or Parisian Flan, is a French baked pastry and is considered by manby to be the BEST custard tart in the world!

www.recipetineats.com

The result was far from perfect taste wise and texture wise. Can"t find what is the problem so I will have it tasted by 2 other (French and Swiss) persons to try to find out.

The 2 small apple pies was just to use the (home made) remaining shortcrust dough.

Oh, and at the end the Miss didn't really like the flan.....

 

[Balifrog]

A bit of Google search gave me some possible answers :

"Why does my flan have holes?
Problem 2 – The flans have unsightly bubbles all around; the inside isn't smooth. This is due to a cooking/steaming temperature that's too high or a cooking time that's too long, which causes the milk in the mixture to boil, resulting in overcooking the flan."

"Don't overmix → whisk gently = no bubbles Don't rush → let cool overnight for best wobbly effect"

 

[Shadrach]

After having loved the crème caramel, and much less liked the semolina an the rice pudding she asked me if I knew something else in a similar style.
So I went for a "Flan patissier"

In English : French custard tart

Flan Pâtissier (French Custard Tart)

Flan Pâtissier, or Parisian Flan, is a French baked pastry and is considered by manby to be the BEST custard tart in the world!

www.recipetineats.com

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The result was far from perfect taste wise and texture wise. Can"t find what is the problem so I will have it tasted by 2 other (French and Swiss) persons to try to find out.

The 2 small apple pies was just to use the (home made) remaining shortcrust dough.

Oh, and at the end the Miss didn't really like the flan.....

What didn't She like about it? Was it the consistency, or being a dairy product, or not sweet enough? From my experience with the Indonesian People, they really don't have any knowledge of Real Dairy products. They think Margarine is real Butter, and Processed Cheese is real Cheese. The Ads on Television promote the stuff as Butter. Again it goes back to price. They would rather eat Imitation food, because it's cheaper! I understand that for centuries, and even up to now, they didn't have refrigeration at home, so they bought the food fresh daily. Which is something I like, because of the freshness, and the Social aspects of seeing your neighbors daily!

A bit of Google search gave me some possible answers :

"Why does my flan have holes?
Problem 2 – The flans have unsightly bubbles all around; the inside isn't smooth. This is due to a cooking/steaming temperature that's too high or a cooking time that's too long, which causes the milk in the mixture to boil, resulting in overcooking the flan."

"Don't overmix → whisk gently = no bubbles Don't rush → let cool overnight for best wobbly effect"

I find that problem in a lot of local cooking. Also not knowing variations in spices, methods of cooking, Repeating what they have learned, even if it's is not a good way of cooking! For example, sometimes when you have someone fry an egg, it is cooked on too high a temperature, for too long, with the yolk always broken. The result is so hard, the egg is hard and chewy! Same with Scrambled eggs, or Omelettes! It would be nice if they had known about using foods like Avocado's, chocolate, Coconut Cream, like the Mexicans, and make foods like Guacamole, Ceviche, Chocolate Moles, Coconut Cream Curries, with Shrimp, and Chicken!
I'm have taught some People about the overcooking, on High heat problem and they have learned to cook Eggs properly!

 

[Balifrog]

What didn't She like about it? Was it the consistency, or being a dairy product, or not sweet enough? From my experience with the Indonesian People, they really don't have any knowledge of Real Dairy products. They think Margarine is real Butter, and Processed Cheese is real Cheese. The Ads on Television promote the stuff as Butter. Again it goes back to price. They would rather eat Imitation food, because it's cheaper! I understand that for centuries, and even up to now, they didn't have refrigeration at home, so they bought the food fresh daily. Which is something I like, because of the freshness, and the Social aspects of seeing your neighbors daily!

I find that problem in a lot of local cooking. Also not knowing variations in spices, methods of cooking, Repeating what they have learned, even if it's is not a good way of cooking! For example, sometimes when you have someone fry an egg, it is cooked on too high a temperature, for too long, with the yolk always broken. The result is so hard, the egg is hard and chewy! Same with Scrambled eggs, or Omelettes! It would be nice if they had known about using foods like Avocado's, chocolate, Coconut Cream, like the Mexicans, and make foods like Guacamole, Ceviche, Chocolate Moles, Coconut Cream Curries, with Shrimp, and Chicken!
I'm have taught some People about the overcooking, on High heat problem and they have learned to cook Eggs properly!

I will answer that one with a zest of humor...

Hence the problem for me to find a L.T. g/f or companion. Because if she doesn't like to cook properly and eat French / Western food she has ZERO chance. And I am not speaking pizza and burgers....which she both dislike B.T.W.

Of course, same as we don't like EVERYTHING there are thing she won't like or will like less. Same goes for me, there are only very few Asian dishes that I like. Note I said Asian, not Indo because there it goes down to nearly zero.

 

[Balifrog]

Had a nice brie cheese sandwich at lunch.
The real original thing.

this portion will make me 2 sandwiches and the rest will go in a cream / cheese sauce.

Not cheap, but once in a while...

 

[Shadrach]

Had a nice brie cheese sandwich at lunch.
The real original thing.

this portion will make me 2 sandwiches and the rest will go in a cream / cheese sauce.

Not cheap, but once in a while...

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I Love a Tasty Brie cheese! i haven't tried this variety yet. I did try the President variety and it wasn't my favorite! There are some nice Dutch varieties out there. I don't have an oven to warm it before eating, but it's tasty at room temperature, with a dry cracker! I found after trying a few different Brands, that the Variety named Khong Guan Creme Crackers to be the tastiest of them all! I like that it is not a sweet variety! A nice thing about them is they don't get stale for a long time, if you store in an airtight container! I can't keep breads here because they go stale so quickly! And I live far from town, and a taxi is expensive to hire from here. I also use a nice Edam cheese for a different taste. A few of those are a tasty, quick Lunch, without much effort! That is an expensive cost. Almost $10 for a quarter Kilo! I probably pay the same for other varieties, Since I want it so much, I don't look at the price! It Sucks having expensive taste, but I don't buy a lot of food, so it's a luxury, that I will ignore the price!

 

[Balifrog]

In the Missus jungle village for a week, 50 km south of Banyuwangi.
Spend some time yesterday on arrival to put my open air mini kitchen back in service.
I noted that the original electric system has been upgraded to local standards..

Basic cooking here, but mind you, I brought enough to survive one week without depending on the local "gastronomy"....

The rest of the day will be cleaning and re-arranging the "man's cave". My personnal area, adjacent to the Missus house but off limit for everybody (except the Miss).