Today's menu:

[Balifrog]

All the proper ingredients to make a sandwich "comme a la maison", like at home.

The finished product

And in the background the "brioches" for tomorrow's breakfast !

Carrefour baker makes the best "baguettes" around here. I rate them 9 / 10.
Golden Lucky Sanur is close second, say 8 /10.
Daily Baguette next but behind with a 6,5 to 7.
All the 3 above have French bakers.
I once bought a "french baguette" at a popular bakery on Tamblingan, didn't deserve the name "baguette"

 

[Bad_azz]

All the proper ingredients to make a sandwich "comme a la maison", like at home.

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The finished product
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And in the background the "brioches" for tomorrow's breakfast !
View attachment 2118


Carrefour baker makes the best "baguettes" around here. I rate them 9 / 10.
Golden Lucky Sanur is close second, say 8 /10.
Daily Baguette next but behind with a 6,5 to 7.
All the 3 above have French bakers.
I once bought a "french baguette" at a popular bakery on Tamblingan, didn't deserve the name "baguette"

oooooooooooooh drool.
re baguettes - Bandung: Setiabudhi supermarket- if you can time it when they are fresh
Jkt Citos - tous les jours.

 

[nosox]

Setiabudis bakery has lots of tasty breads. M wife always overloads when we go there

 

[Bad_azz]

Setiabudis bakery has lots of tasty breads. M wife always overloads when we go there

same, I buy bulk & jam the freezer up with it

 

[Balifrog]

Tom yum krung (Thailand) tonight.

 

[William King]

I dont think this post needs words...

 

[William King]

only allowed 3 attachments per post. So final pic ...

 

[Balifrog]

Breakfast !

 

[Wisnu]

I dont think this post needs words...


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Local / Bandung Wagyu or Australian Wagyu?
Just wonder how much per kg in Jakarta

 

[Balifrog]

The Miss made some coconut muffin this morning

Looked nice, texture nice and tasted nice.

 

[Balifrog]

And immediately after that proceeded to make mangoo sorbet

I just come in for the "finition", i.e. adding some "dry" raisin which have been soaking in rum for 2 days. And for good measure I add a bit of rum as well !

Ready for the freezer !

 

[Bad_azz]

I have more or less had my fill of mulberries now, I can still eat them but getting a dishful every day is becoming dull, I have experimented though & one of the nice treats from them was our smoothie- with mulberries, lemon juice and a very healthy shot (half bottle) of vodka.
How was it for you @HappyMan ?
Combined with the MisterHappy pineapple wine & pizza I reckon we had a fun night all in all

 

[HappyMan]

I have more or less had my fill of mulberries now, I can still eat them but getting a dishful every day is becoming dull, I have experimented though & one of the nice treats from them was our smoothie- with mulberries, lemon juice and a very healthy shot (half bottle) of vodka.
How was it for you @HappyMan ?
Combined with the MisterHappy pineapple wine & pizza I reckon we had a fun night all in all

It was a nice drink, very refreshing and more-ish. Given a pitcher of the stuff, I would probably get blotto without realizing what I had done.
I want to try mulberries with white rum and ice cream when my little tree starts producing. When my tree gets big enough, mulberry wine!

 

[Balifrog]

Dinner : Spaghetti Bolognese for me

And the Miss made her own version of Spaghetti al Olio for her. Looking good and tasting nice as well.

 

[HappyMan]

Dinner : Spaghetti Bolognese for me

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And the Miss made her own version of Spaghetti al Olio for her. Looking good and tasting nice as well.

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Is putting the sauce on top (rather than adding it to the al dente pasta in the pot) something you do for cosmetics or flavor?

I ask because it is interesting to me, the tolerance that people have for eating their staple foods relatively "plain" (I'm sure your sauce is very tasty, based on your other pics). I never really thought about it with pasta before, but it's pretty apparent with rice dishes. I want the whole lump of white rice covered in some sort of sauce before I even see it, if possible, whereas most Indonesians are happy to take a bite of plain rice followed by a bit of something savory.

For me, I'll eat bread without need for additional flavor in every bite, and potatoes, as long as the salt is right.

 

[Dharma Police]

Is putting the sauce on top (rather than adding it to the al dente pasta in the pot) something you do for cosmetics or flavor?

I ask because it is interesting to me, the tolerance that people have for eating their staple foods relatively "plain" (I'm sure your sauce is very tasty, based on your other pics). I never really thought about it with pasta before, but it's pretty apparent with rice dishes. I want the whole lump of white rice covered in some sort of sauce before I even see it, if possible, whereas most Indonesians are happy to take a bite of plain rice followed by a bit of something savory.

For me, I'll eat bread without need for additional flavor in every bite, and potatoes, as long as the salt is right.

This Sopranos scene taught me how to do it just right. I've been using this tip when cooking my pasta and sauce. It's the perfect solution to your question:

 

[Balifrog]

Is putting the sauce on top (rather than adding it to the al dente pasta in the pot) something you do for cosmetics or flavor?

I ask because it is interesting to me, the tolerance that people have for eating their staple foods relatively "plain" (I'm sure your sauce is very tasty, based on your other pics). I never really thought about it with pasta before, but it's pretty apparent with rice dishes. I want the whole lump of white rice covered in some sort of sauce before I even see it, if possible, whereas most Indonesians are happy to take a bite of plain rice followed by a bit of something savory.

For me, I'll eat bread without need for additional flavor in every bite, and potatoes, as long as the salt is right.

Well, first of all because it is the way it should be served.
Google pic "spaghetti bolognese"

No way I would accept a restaurant serving it to me "ready mixed".
Maybe some school cantine or other collectivity do it because its faster to serve ?
And secondly because personally I think the "ready mix" is not appetizing. And it doesn't allow you to make your personal combination. I mean some.people like plenty sauce, some rather a little. Serving it separately allows each guest to do his own combination.
The same goes for rice.

 

[HappyMan]

Well, first of all because it is the way it should be served.
Google pic "spaghetti bolognese"
View attachment 2136

No way I would accept a restaurant serving it to me "ready mixed".
Maybe some school cantine or other collectivity do it because its faster to serve ?
And secondly because personally I think the "ready mix" is not appetizing. And it doesn't allow you to make your personal combination. I mean some.people like plenty sauce, some rather a little. Serving it separately allows each guest to do his own combination.
The same goes for rice.

You aren't wrong about everyone getting to choose their own mixture level. I've served my kid white pasta sauces where the pasta was finished in the sauce and had him declare them "too cheesy". At that point, with all of the pasta coated in the sauce, there was nothing I could do but say, "Sorry, kiddo." (Actually, I tried mixing some tomato in to cut the creaminess, but he still wasn't happy.)

I think I've just gotten so used to finishing the pasta in the sauce now (after seeing it recommended on a few cooking channels a while back), that your (entirely normal) dish seemed like the exception. "Why does he do that?" But then, asking someone to explain their food preferences is pretty stupid, isn't it?

This whole thing is not a crack at your cooking or style, Bali. I'd be very, very, happy to eat at your table.

 

[nosox]

my brother the chef instructed me to put a spoon or two of sauce in the pasta and mix to season the pasta. Then sauce, cheese etc on top as usual.
This what I do..... if we all did it the same.................

 

[Balifrog]

my brother the chef instructed me to put a spoon or two of sauce in the pasta and mix to season the pasta. Then sauce, cheese etc on top as usual.
This what I do..... if we all did it the same.................

Correct, quite some differences from one "school" to another.

I mainly use the following Youtube channels :

https://www.youtube.com/user/750Grammes (in French but easily followed by non speakers)

https://www.youtube.com/channel/UCSLyEx8ISkp567AjOAHYN5Q (in French, a bit "old school")

https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA (French chef, but in English)

https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g (French chef, but in English)


Yes, yes, blatantly chauvinistic but I like cooking the real "old school French way", the "nouvelle cuisine" is not my thing.

There are a few good English chefs since 10 / 15 years (thank you E.U. ?)
The American style is really not my thing
German style usually a bit on the heavy side,
A few good Italian chefs on Youtube also, but being Italians they tend to speak a bit too much ....