Today's menu:

[Shadrach]

I like to use a variety of veggies for the stir fry, and mushrooms. The baby corn is a luxury. Lately I only usea couple of drop of sambal. A small bottle last me a long time.

 

[Balifrog]

Shepherd's pie.
The leftover will be used to make ragu bolognese.

 

[Shadrach]

Shepherd's pie.
The leftover will be used to make ragu bolognese.

View attachment 5206

View attachment 5207

This Shepherd's pie looks heavy on the vegetables, and tomato sauce. It doesn't look like it has enough nice chunks of meat. Such as lamb, goat, or beef? But to each his own. I would have preferred it more beefy, with a nice gravy like sauce, with less vegetables. Or maybe with a pie like Wheat crust, and the potatoes cut up in little chunks inside?
Anyway is a good way, as long as it's delicious!

 

[Balifrog]

This Shepherd's pie looks heavy on the vegetables, and tomato sauce. It doesn't look like it has enough nice chunks of meat. Such as lamb, goat, or beef? But to each his own. I would have preferred it more beefy, with a nice gravy like sauce, with less vegetables. Or maybe with a pie like Wheat crust, and the potatoes cut up in little chunks inside?
Anyway is a good way, as long as it's delicious!

450 gr of minced beef...
And no, "shunks" of meat dont belong in there. Neither does gravy !
Half a can of tomato, beef broth, green peas, carrots...
Shepherd's pie doesn't have a crust of dough. It's mashed potato on top.
Slow cooking for 1 hour.

Instruct yourselve :

 

[Shadrach]

450 gr of minced beef...
And no, "shunks" of meat dont belong in there. Neither does gravy !
Half a can of tomato, beef broth, green peas, carrots...
Shepherd's pie doesn't have a crust of dough. It's mashed potato on top.
Slow cooking for 1 hour.

Instruct yourselve :

No offense intended. I was just projecting how I would like it. Chunks of beef, and potatoes, and all those other veggies, would be nice inside. I never knew an official recipe.

 

[Balifrog]

Tried something new for yesterday's dinner :
Pork medallion wrapped in bacon, baked in the oven in a cream sauce. (German recipe).
Cut the pork fillet in 2" x 2" pieces, paint with mustard, add pepper, wrapped in a slice of bacon.
Sauce : cream, paprika, salt, pepper, tomato paste, tumeric, parsley, mushroom (slightly pan fried first).
Bake in the oven.

Served with pasta.

The sauce turned out great, unfortunately as usual the meat was way too tough...
Will try the same with chicken or veal.

 

[Balifrog]

Dessert was Gateau de Semoule (Semolina pudding).
I couldn't find the right type of semolina, used one which was way too fine so the result was below average.
Need to find the medium grade !

"Semolina grades are determined by granulation or particle size, ranging from extra-fine for cakes and pastries to very coarse for industrial uses. Key grades include Extra-fine (for cakes, pastries, and some breads) and Fine (for pasta, bread, and some desserts). Medium and Coarse grades are used for couscous, Middle Eastern pastries, and can be used for dusting. There is also Superfine for pastries, cakes, and desserts, and some sources list Very Coarse or Very Fine as additional options. "

 

[Shadrach]

Dessert was Gateau de Semoule (Semolina pudding).
I couldn't find the right type of semolina, used one which was way too fine so the result was below average.
Need to find the medium grade !

"Semolina grades are determined by granulation or particle size, ranging from extra-fine for cakes and pastries to very coarse for industrial uses. Key grades include Extra-fine (for cakes, pastries, and some breads) and Fine (for pasta, bread, and some desserts). Medium and Coarse grades are used for couscous, Middle Eastern pastries, and can be used for dusting. There is also Superfine for pastries, cakes, and desserts, and some sources list Very Coarse or Very Fine as additional options. "

View attachment 5213

The first recipe sounds really delicious! I wonder if the German's would have added some Sauerkraut on the side? I like Sauerkraut, even made it once with Napa cabbage I grew. I had a five gallon ceramic crock, which I used for Kimchi also. Both are a similar technique, except the Kimchi has additional vegetables and Korean chilies added. Sauerkraut and Kimchi are an ingenious way to preserve cabbage, and the fermentation provides beneficial bacteria which are good for our digestive systems!
The second dish looks a lot like Flan or a dish you made before. I'm not sure but I think it was called creme Brulee? Is the brown coating on the top some form of caramel? Here you could use Palm Sugar, which I love the sweetness, and additional flavor! Both are works of culinary art! I really enjoy you posting these creations. During times like these in the World today, Food is a topic that brings Smiles to Peoples faces! I hope this inspires others to post more great creations!

 

[Balifrog]

The first recipe sounds really delicious! I wonder if the German's would have added some Sauerkraut on the side? I like Sauerkraut, even made it once with Napa cabbage I grew. I had a five gallon ceramic crock, which I used for Kimchi also. Both are a similar technique, except the Kimchi has additional vegetables and Korean chilies added. Sauerkraut and Kimchi are an ingenious way to preserve cabbage, and the fermentation provides beneficial bacteria which are good for our digestive systems!
The second dish looks a lot like Flan or a dish you made before. I'm not sure but I think it was called creme Brulee? Is the brown coating on the top some form of caramel? Here you could use Palm Sugar, which I love the sweetness, and additional flavor! Both are works of culinary art! I really enjoy you posting these creations. During times like these in the World today, Food is a topic that brings Smiles to Peoples faces! I hope this inspires others to post more great creations!

The sauce would definitively not go well with sauerkraut ! ‍🌫
Anyway I am really not a fan of it.
And don't even think about bringing kimchi in my home !

Creme brulée
Crème caramel
Gateau de riz
Gateau de semoule
Flan patissier

Are all different things, even if there are some preparation similarities.
The caramel on top, which in fact you pour in the bottom of the ramequin is 100% home made. 50/50 white/brown sugar. You just melt it in a pan.

I tried some ready made industrial stuff...
Opened the bottle, tasted and straight in the bin it went !

 

[Balifrog]

Easy lunch today..
Potato salad : potatoes, baby tomatoes, ham, emmental cheese, spring onion, egg and olive oil.

Fruit salad as dessert

And after that a nice ice cream while (re)watching an old classic !

 

[Balifrog]

The last two days :

Tagliatelle bolognese, ragu 100% home made.

Spicy chicken in the oven, served with pan fried baby potatoes, carrots and mushroom.

 

[harryopal1]

You seem to take such delight in food it would seem the next step would be to open a small boutique restaurant. Or perhaps you have been there and done that. Maybe just half a dozen tables and entry only by advance bookings.

 

[Balifrog]

You seem to take such delight in food it would seem the next step would be to open a small boutique restaurant. Or perhaps you have been there and done that. Maybe just half a dozen tables and entry only by advance bookings.

That was our idea when we arrived here with the Miss. But after a few weeks dining out in Sanur, I soon realized there was already an overabundance of restaurants. And in fact, at 64, I was looking for a relax and quiete life and not entering a new, stressing battle.
Not even speaking about the administratif part....
But yes, I enjoy good food and I like cooking. Same goes for the Miss, it's a sine qua non condition to live with me.
Now (72) I have plenty time to improve my (our) modest skills.
This afternoon baking a Swiss apple cake, and tmrw dinner will be coq au vin.

 

[harryopal1]

That was our idea when we arrived here with the Miss. But after a few weeks dining out in Sanur, I soon realized there was already an overabundance of restaurants. And in fact, at 64, I was looking for a relax and quiete life and not entering a new, stressing battle.
Not even speaking about the administratif part....
But yes, I enjoy good food and I like cooking. Same goes for the Miss, it's a sine qua non condition to live with me.
Now (72) I have plenty time to improve my (our) modest skills.
This afternoon baking a Swiss apple cake, and tmrw dinner will be coq au vin.

Bon appetit.

 

[Shadrach]

That was our idea when we arrived here with the Miss. But after a few weeks dining out in Sanur, I soon realized there was already an overabundance of restaurants. And in fact, at 64, I was looking for a relax and quiete life and not entering a new, stressing battle.
Not even speaking about the administratif part....
But yes, I enjoy good food and I like cooking. Same goes for the Miss, it's a sine qua non condition to live with me.
Now (72) I have plenty time to improve my (our) modest skills.
This afternoon baking a Swiss apple cake, and tmrw dinner will be coq au vin.

I agree with Harryopal, that would be a nice cozy small reservation only restaurant. It would be constantly full. . I would definitely come many times. So far I have loved 99% of the meals you prepared! But I see that even a small place would be very stressful, and I wouldn't want to take that on either! It would be very difficult to find high quality produce, and meats, for these meals. So keep making and posting these wonderful video's on cooking such delicious Food!

 

[Balifrog]

A few basic lunches.

Potato, tuna, tomato, egg and shives salad (with olive oil)

And a canned mixed fruit as dessert.

Today a decent butter and pepper salami sandwich.
Sprinkled the baguette with water before 10 min in the oven to have it crispy.

 

[Shadrach]

A few basic lunches.

Potato, tuna, tomato, egg and shives salad (with olive oil)
View attachment 5228

And a canned mixed fruit as dessert.
View attachment 5229

Today a decent butter and pepper salami sandwich.
Sprinkled the baguette with water before 10 min in the oven to have it crispy.
View attachment 5230

They all look like an easy to prepare simple lunch meal. The potato salad looks a bit plain. Maybe some chopped up tasty green olives, or capers would be a nice addition to lively it up. I would have added some Japanese Kewpie Mayonnaise, I know many, don't like Mayo, but the Japanese variety has a good flavor, and a touch of Tarragon Mustard to it, to really bring out more flavor. Those are Garlic Chives your using there. You can tell them apart by, the regular chives have round circular leaves, and Garlic chives are flat with a stronger flavor! They are really delicious. I bought a small pot of them growing at Grand Lucky in Sanur. They are a nice change from regular chives. They grow long flat leaves, and have a stronger flavor, than regular chives. They are a great fresh spice to have at home. And the nice thing about them is you just cut what you need, and the plant keeps growing for years!
Your Salami sandwich looks Yummy! Have you tried adding some type of Mustard to your Salami sandwich? I was just thinking some caramelized onions would add a nice taste, or maybe sauerkraut? I used to get Polish sausages from old acquaintances from real Polish Deli's. Such a joy to eat,

 

[Balifrog]

They all look like an easy to prepare simple lunch meal. The potato salad looks a bit plain. Maybe some chopped up tasty green olives, or capers would be a nice addition to lively it up. I would have added some Japanese Kewpie Mayonnaise, I know many, don't like Mayo, but the Japanese variety has a good flavor, and a touch of Tarragon Mustard to it, to really bring out more flavor. Those are Garlic Chives your using there. You can tell them apart by, the regular chives have round circular leaves, and Garlic chives are flat with a stronger flavor! They are really delicious. I bought a small pot of them growing at Grand Lucky in Sanur. They are a nice change from regular chives. They grow long flat leaves, and have a stronger flavor, than regular chives. They are a great fresh spice to have at home. And the nice thing about them is you just cut what you need, and the plant keeps growing for years!
Your Salami sandwich looks Yummy! Have you tried adding some type of Mustard to your Salami sandwich? I was just thinking some caramelized onions would add a nice taste, or maybe sauerkraut? I used to get Polish sausages from old acquaintances from real Polish Deli's. Such a joy to eat,

Ok, I don't like olives and even less capers.
And mayonnaise . except if home made. Anyway it doesn't belong in this type of salad.
For the salami sandwich, yes some would add a little touch of (French) mustsrd.
Caramelized onions or sauerkraut are you mad ?
Bon, you are American and they are all expert at spoiling good food by adding some shitty "toppings" on everything.

 

[Balifrog]

A (miserable looking) pork chop with "Sarladaise" style potatoes.
Sarladaise style means fried in duck fat, which gives them a very nice taste.

Concerning the pork chops, I'll probably have to look for a 1 or 2 kg pork rack and do the slicing myself next time....

 

[Shadrach]

A (miserable looking) pork chop with "Sarladaise" style potatoes.
Sarladaise style means fried in duck fat, which gives them a very nice taste.
View attachment 5231

Concerning the pork chops, I'll probably have to look for a 1 or 2 kg pork rack and do the slicing myself next time....

It looks like they need to be browned more to give them a more appealing look? My Daughter bought me a small pint jar of Duck fat, and it is indeed a delicious oil to cook with. I was in the States in California, and went to buy some myself, and was shocked how expensive it was! Isn't there a French meal where a duck in cooked in it's own oil? Is it call Confit? I love the taste of duck, being more rich and fatty. Once while visiting my Sister in Hong Kong, we went over to Kowloon and had Peking Duck. We had to buy the whole Duck, but when they it to the table, a guy cuts off slices of the Breast meat for us, and takes all the rest away. I was pissed off! I thought this a great scam. They give you a few choice cuts, but I wanted to try the legs, etc. they must take the rest, and make a delicious soup or something with all the rest of the Duck We bought! It was delicious with the small breads, and sauce!
I know over in Karangasem, there are Shops where you can buy large cuts of Pork, such as Pork belly. I didn't see the shop because my local friends went and bought the meat. I'm sure you probably can order any cut you want? Where can you buy Duck Fat? Is it expensive here?