Today's menu:

[Balifrog]

Where can you buy Duck Fat? Is it expensive here?

I buy it from my regular French restaurant.
Will re check the orice next time.

 

[Shadrach]

I buy it from my regular French restaurant.
Will re check the orice next time.

Thank you for looking into that. What size jar is it available in?

 

[Balifrog]

Thank you for looking into that. What size jar is it available in?

Just checked, they don't make it anymore.

 

[Shadrach]

Just checked, they don't make it anymore.

Thanks for looking in to that! Maybe someday when I go to Ubud, I will check that Restaurant on Hanuman street Bebek Bengil ( Dirty Duck) , that's been there forever and see if they will sell some? They must have a lot of leftover Duck Fat since their specialty is Bebek Betutu! That they sell everyday. If I find out, I will let you know! Maybe you can share how to make Duck Confit, or in French, Confit de Canard. When you make this, do you eat the meat right away, or store it for a while? Actually, I don't know how to buy a whole duck here. Any idea's? If it's at a Supermarket, is it expensive? There must be a cheap source for the small restaurants to buy the day before like they can cook one for you? I did find a source for Goat meat by the Kilo, from some Muslim's that supply the Sate Kambing Muda Warung near me. I can ask my friend that showed me the source of Goat Meat, if he knows where to buy Ducks?

 

[Balifrog]

Tried something new for yesterday dinner.
White fish fillet Meditterranean style.
Not a great succes as I used some cheap white fish fillet from G.L. and the texture was awfull.... Probably some industrial stuff
Will try again with some proper fish.

Meanwhile in the afternoon we kept ourselves busy... I made some rice / caramel / raisin (+ vanilla & rum..) pudding and the Miss prepared her next days breakfast.

 

[Shadrach]

Tried something new for yesterday dinner.
White fish fillet Meditterranean style.
Not a great succes as I used some cheap white fish fillet from G.L. and the texture was awfull.... Probably some industrial stuff
Will try again with some proper fish.
View attachment 5232
View attachment 5233


Meanwhile in the afternoon we kept ourselves busy... I made some rice / caramel / raisin (+ vanilla & rum..) pudding and the Miss prepared her next days breakfast.

View attachment 5234

Your right, that fish looks sad with little color, way too watery! And the potatoes would be tastier with a nice big chunk of Butter on top, and some cut up Garlic Chives, or Green onions to boost the flavor and add some color to the presentation! Maybe try Mahi Mahi? At least your giving it a good go!

 

[harryopal1]

Shadrach, I am not sure that Balifrog puts up his menu posts and then looks for a criticial review. I am sure you are well intended with your extra suggestions as to how to improve his dishes. It took me a long time to learn that unsolicited advice is usually not appreciated. As is likely to be your response to this post. However, Balifrog can prove me wrong by saying tht he is really thick skinned and loves to receive a negative critique.

 

[Balifrog]

he is really thick skinned and loves to receive a negative critique.

He is thick skinned, but fairly tired of people typing without thinking...
Problem with @Shadrach is that he is commenting on things he has no clue about.
Like adding Sauerkraut to a salami sandwich....
Those potatoes were INTENTIONALY left like that.
PS : Normally I have him on ignore, but sometimes I am really curious what he comes up with... and shake my head..

 

[Balifrog]

Farmers omelette for lunch. Mushroom, left over Sarladaise potatoes, spring onion and bell pepper.

Had some left over fusili, nuked the lot and on top it went...

Dish washing, drying, stowing and straight to croissant preparation.

And now watching an old (70's) BBC WW1 RAF serie called "Wings".
Great stuff, manners and proper English. All things gone today.....

 

[Shadrach]

He is thick skinned, but fairly tired of people typing without thinking...
Problem with @Shadrach is that he is commenting on things he has no clue about.
Like adding Sauerkraut to a salami sandwich....
Those potatoes were INTENTIONALY left like that.
PS : Normally I have him on ignore, but sometimes I am really curious what he comes up with... and shake my head..

I'm Sorry if I offended you in anyway! I'm mostly just thinking how I would make the meals better and add my ideas. Actually Sauerkraut and Mustard are commonly used with Sausage, Salami, or Hot dogs, in the US. I really do appreciate you posting your photos of meals you have prepared! I was just trying to be positive, and come up with ways to make dishes better! This subject is one I love, and enjoy, and therefore Love this Post subject, and watch many cooking video's on YouTube, also.
I am open to learn Great ways of cooking, and like to Practice. If I don't like how something I cook comes out, I try to cook it differently next time. Again, I apologize and didn't mean any offense. Just trying to come up with Ideas how to maybe improve a Dish, for Great new ways of Cooking!

 

[Shadrach]

Shadrach, I am not sure that Balifrog puts up his menu posts and then looks for a criticial review. I am sure you are well intended with your extra suggestions as to how to improve his dishes. It took me a long time to learn that unsolicited advice is usually not appreciated. As is likely to be your response to this post. However, Balifrog can prove me wrong by saying tht he is really thick skinned and loves to receive a negative critique.

Thank you Harryopal! I wasn't trying give any Negative critique, just Ideas on maybe ways to improve the dishes he made. This subject is one I really Love, and try to learn from others and maybe give good ideas how to improve the Dish! I watch lots of Different Cooking channels of People traveling and eating foods from all over the World! It was the last thing in my Mind to Criticize His Cooking! I will apologize to Him! So Thanks for the advice.

 

[Balifrog]

are commonly used with Sausage, Salami, or Hot dogs, in the US.

Keep in mind I am French...
The US is not the center of the world concerning cuisine......

...and come up with ways to make dishes better!

Please come up with better suggestions.....

Don't worry, I am not upset. At least you are one of the very few who is interested in my thread.
And we, arrogant frogs, are 100% aware that our cuisine is the best in the world !

 

[Shadrach]

Keep in mind I am French...
The US is not the center of the world concerning cuisine......



Please come up with better suggestions.....

Don't worry, I am not upset. At least you are one of the very few who is interested in my thread.
And we, arrogant frogs, are 100% aware that our cuisine is the best in the world !

Don't they use Sauerkraut and Mustard, in some European countries with Sausages, like Bratwurst? It might be a good idea for you to get a good umbrella when the raining season starts. If you hold your head so high, and your Nose up in the Air, you increase your chance of Drowning!

 

[Shadrach]

I really like the today menu thread. I find it interesting how different people cook and what spices and ingredients they use. I am really drawn to Japanese cooking! They keep the ingredients simple and clean for the most part. Things like Soy Sauce, Seaweed, Seafood, panko flour, etc. These ingredients are totally foreign to foods I was raised on. I love how the French use so much Cheese. I love Satay, palm sugar, peanut sauces. I like Sauerkraut, and Kimchi. Middle eastern cooking has some amazing foods also! is So as you see, I just basically love different foods and love so many different types of Food and cooking.
This something that brings People together in Joy, instead of Politics and Religions! So I will stick more to this subject than politics and money matters!

 

[Balifrog]

Yesterday's dinner "Coq au vin" (Rooster in wine sauce).
But as 95% of the people I use chicken.
This is the simplified version, without the 24h marinating in wine.

Mushrooms and cream added later.

Sauce spot on, a bit strong on the wine (hence the dark color) but that's the idea after all. Chicken fell off the bone, as should be.
The Miss agreed with me, rating 8/10.
She had it a few times in our regular French place and is able to make the difference befween a watery, low quality wine preparation and this.

This evening is the chef's day off, dinner at the usual place remaking the world with a few other French and later a few J.D. listening to the music and watching the girls....
Pensioner's life !

 

[Dave70]

Yesterday's dinner "Coq au vin" (Rooster in wine sauce).
But as 95% of the people I use chicken.
This is the simplified version, without the 24h marinating in wine.

View attachment 5238
Mushrooms and cream added later.

I saw "Masako" in the picture, isn't it a culinary sin to use in authentic French cuisine?

 

[Balifrog]

I saw "Masako" in the picture, isn't it a culinary sin to use in authentic French cuisine?

Same as OXO or KNORR cubes...
Making the real chicken broth is a bit a pain !
More of a sin is the Australian wine......
But at the price of French wine here I am not going to use it for cooking !

 

[Shadrach]

Same as OXO or KNORR cubes...
Making the real chicken broth is a bit a pain !
More of a sin is the Australian wine......
But at the price of French wine here I am not going to use it for cooking !

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!

 

[Balifrog]

Quiche Lorraine, with a bit of salad / vinaigrette.

 

[Balifrog]

Minced beef steack with French fries.
200 gr minced beef with garlic, shallot, oregano, paprika. A bit much, next I'll limit it to 170 gr

And tuna steack for the Miss