View allAll Photos Tagged FoodAdventure
Despite the summer heat, the excitement of exploring local markets never fades. Renting an apartment means keeping the fridge full and enjoying fresh, cooking meals that save on restaurant costs. There's something truly special about shopping, tasting, and creating at home, even while on vacation. But when the supermarket doesn’t inspire, it becomes the perfect excuse to head to a restaurant and savor the moment instead.
Thanks for all the love and comments! Cooking up memories, one market trip at a time, because who says saving money can’t be deliciously fun.
Always a food adventure at this traditional food market.
The new m43 OM-1 still uses the same old 12bit processing pipeline. This apparently allows for faster read out speed but the sacrifice is DR and base ISO image quality, just like the faster 12bit mode in many 14bit cameras with larger sensors.
It’s high time m43 make a slower (fps) camera with greater emphasis on greater color depth at lower ISO than higher ISO noise performance. OM-1 for speed and wildlife AF and a “slower” OM-5 for stills and landscape for proper product differentiation instead of the muddled one between E-M5 Mkiii vs E-M1 Mkiii currently.
Perhaps the next OM-5 will be at the same 20mp but 14bit processing pipeline in line with APS-C offerings, doesn’t even need a stacked sensor, one can hope.
The Panasonic GH6 has also been announced meanwhile, it is a video centric camera unlike the OM-1 as expected. 2 GH6 features stood out personally;
1) Tilt-and-articulating screen, wished the OM-1 had this, personally hated the fully articulated swing out (swivel) screen on my E-M1 Mkii which cannot tilt unless it is swinged out into a different axis from the lens.
2) 100mp tripod based high resolution mode can now be shot handheld. Per the Panasonic announcement; “Thanks to this powerful image stabilization, even 100-megapixel high resolution images can be shot using the High-Resolution mode without a tripod. 8 consecutive images are automatically shot while shifting the sensor using the Body I.S. (Image Stabilizer) mechanism and synthesized into a 100-megapixel equivalent (11552 x 8672-pixel) image that faithfully reproduces precise details to be saved as beautiful, highly realistic RAW and JPEG images.” Does this mean that the pixelshift high resolution mode can be shot handheld? This is still a tripod only mode on the OM-1.
In recent years, there has been way too much online lobbying for the fully articulated swivel screen by video centric hobbyists. Not everyone cares for such a screen and many actually prefer just a basic flip out one along the axis of the lens. Hope Sony doesn’t adopt the annoying fully articulating swivel screen on all their cameras, as it is the latest A7IV has one, unfortunately.
The 2 high resolution modes in m43 work quite differently. Olympus handheld high resolution (HHHR) mode works by having the IBIS turning on and off intermittently to combine 16 shots from the resulting slight handheld movements as IBIS deactivates. The tripod based pixelshift is a more precise mode where the sensor moves by half a pixel and combines resulting 8 shots. Olympus in typical confusing fashion called the tripod based mode as “High Resolution” instead of “pixelshift” as other brands conventionally named it.
I’m very curious how the GH6 managed to pull off the pixelshift mode without a tripod. When the IBIS is utilized to shift the sensor ever so slightly to take the 8 frames, how can the IBIS simultaneously compensate for handheld movements? Or is this in fact just the normal “High Resolution” shot instead of the more precise “Pixelshift” mode? M43 has this extremely annoying practice of unconventional and even inconsistent nomenclature for their features!
Back for another round at The Cheesecake Factory - because once just isn’t enough. From towering plates to even taller desserts, it’s a place where indulgence is practically mandatory. Whether it’s for the cheesecake or the sheer scale of the menu, this return visit was just as over-the-top and satisfying as the first. Sometimes, a sequel hits just right.
Nestled in the vibrant heart of Dotonbori, Osaka, this street food stall is a culinary beacon for locals and tourists alike. The tantalizing aroma of freshly made takoyaki, or octopus balls, fills the air, drawing eager foodies to the bustling stall. The vendor, donned in a black uniform and headband, meticulously crafts each takoyaki with precision and expertise. Behind a pristine glass partition, the vendor operates a specialized griddle, turning the spherical treats with deft movements of chopsticks, ensuring they achieve a perfect golden-brown hue.
This scene is a testament to the artistry involved in Japanese street food. The stall's background reveals a well-organized kitchen, brimming with various utensils and cooking equipment, highlighting the efficiency required to keep up with the high demand. Bright lights illuminate the stall, enhancing the visual appeal of the freshly cooked takoyaki, which are arranged in neat rows, ready to be served.
Every element of this scene contributes to the vibrant street food culture that Dotonbori is renowned for. From the vendor's meticulous preparation to the enticing display of golden-brown takoyaki, this stall encapsulates the essence of Osaka's culinary scene. As customers watch the cooking process unfold, they are treated to a visual and olfactory feast, experiencing firsthand the craftsmanship that makes takoyaki a beloved snack in Japanese cuisine. Whether you're a seasoned food enthusiast or a curious traveler, this takoyaki stall offers a taste of authentic Osaka street food that is not to be missed.
You cannot say you come to Taiwan without visiting any night market. Nightxia Night Market is quite a relaxing one in comparison to other night markets I went. Before we even walked into the night market, the smell of different food already overwhelm the whole block.
One of the biggest challenges was that choosing the right food to eat as I can't each from every booth. In general, it is so hard to stay hungry in Taiwan as there are so many great food choices. Our strategy was to walk around the night market once before choosing the food we liked. We stopped by here for the chicken as the lineup was long. We waited 20mins to get our chicken and I could say that it wasn't disappointing; the chicken was cooked to perfection: very juicy!
Today is the last post of 2019. To summarize my 2019, it was a mixed of happiness and sadness. For myself, 2019 went pretty well for me. But as a Hong Konger, 2019 was an unforgettable year as I will never forget what I saw in Hong Kong. Hopefully 2020 will be a better year...see you tomorrow :)
Location: Ningxia Night Market, Taiwan (Taipei)
It's not in Minneapolis and this image contains nothing about politics...Sorry, but i'm not really into that. I feel sad, angry, and dissapointed in certain level for sure. People should not hurt, let alone kill each other!!! That's it, no excuses!!
And now i'm feeling hungry after all that emotional speech. But before i eat something, let me finish my story about the picture...
Right after the sun goes down, people are visiting this local food court to get their dinner, especially people who wants to eat fresh sea food! Located in the center of Labuan Bajo, a small town which's very famous because of the komodo dragon, and lots of tourists visit this town before they sail to Komodo Island. I'll tell you a story about it next time.
It's a picture of some guys grilling my dinner, a very fresh fish and squids! A marvelous amount of this fresh treats are served to fulfill my hungry tummy. I've been craving to eat at this place for more than six month now, because this place is so far away from home. It took me several flights to get into this food court... First, from Java to Bali, then Bali to Labuan Bajo, but it's worth. I don't do dramas, but when it comes to food, once i ate and i like it, no matter the distance i'll come again and again, and again. This place called Wisata Kuliner Kampung Ujung, Labuan Bajo, Flores, East Nusa Tenggara.
Any of you ever visited this place? Or if you intend to visit, just let me know...Maybe, i'll tag along too!
Now, i will grab somethong to eat, and remember...Kill fish only to eat them, and never kill human for any reasons! Stay safe, stay healthy, and have a nice day peeps!
Means, you can enjoy it for breakfast, lunch, or dinner! This Roasted Chicken Rice is a very popular dish among the locals in Malaysia and Singapore. If you travel in those country, and you need an extra carbs so you can gain more energy to explore places, i suggest you to try this dish...belive me, you're not gonna regret it!
The taste of the meat are sweet and very well blend with those dark soy sauce, also that fried chicken skin tasted very unique, a bit crunchy yet so soft, it melt in your mouth and leave a honey-like taste!
What? Did i say Fried Chicken instead of Roast? That's the fun fact about it...they are fried, not roasted...but...they have a special technique to cook, so it taste like they are roasted! Since, i only want to introduce you with this meal, you can just google it wheter is true or not.
Anyway, it was a very delicious Roasted Chicken Rice that i had for dinner on my first day traveling in Sandakan. You can find it at food court inside The Harbour Mall Sandakan, Sabah - Borneo.
The middle 3 wines for the evening were the Malivoire's Ladybug Rose 2007, Estate Gamay 2006, and the Estate Pinot Noir 2006. I found the rose a little watery for my taste and I enjoyed the Gamay most of the 3.
One of the most exciting recipes in The Unofficial Yellowstone Cookbook comes from Obie Hindman. He’s the executive chef at The Mountain Oyster Club (yes mountain oysters do have their own club). Thanks, Obie! www.jackiealpers.com/yellowstone-ranch-cookbook
Incredibly decadent bittersweet truffle hot chocolate with a salted caramel, and a hot chocolate marshmallow. Apparently, only 7% of those who get this can actually finish it. I was not one of them. That last gulp, gooefied by melted marshmallow, taunted me.
6 ounces of ganache, 7 ounces of heavy whipping cream/half and half...compared to the equivalent of eating a half pound of truffles.
From Katherine Anne Confections.
Street tacos in a paper basket with a beautiful view in a park in downtown Glenwood Springs Colorado
This week was the first of the 2009 Tasting Club events at Coupe Space :
Fat: A misunderstood ingredient.
Lead by Jenniver McLagan (author of Fat), Stephen Alexander (of Cumbrae's), and Martin Malivoire (of Malivoire Wine Company)
The first plate was a selection of butters, fat & pork products. A Farmhouse butter from Forfar in the Ottawa Valley. Echire butter from the Loire Valley in France. Country-style Terrine.
Foie Gras Butter which was by far the most delightful and surprising thing I tasted all evening.
Street tacos in a paper basket with a beautiful view in a park in downtown Glenwood Springs Colorado
Nestled in the heart of Boston, Troquet on South boasts a culinary experience that's both refined and unforgettable. One of their standout dishes, the braised veal cheeks, is a true testament to the chef's expertise and meticulous attention to detail. The veal cheeks are slow-braised to perfection, resulting in a tender, melt-in-your-mouth texture that speaks of hours of careful preparation.
The dish is artfully plated, starting with the veal cheeks, which are arranged in an aesthetically pleasing manner. They are accompanied by vibrant green asparagus spears, which provide a fresh, crisp contrast to the rich, savory meat. Broad beans are scattered around, adding a delightful burst of color and flavor. This medley is brought together with a rich, glossy sauce that adds depth and complexity to each bite, ensuring a symphony of flavors with every mouthful.
The presentation is further elevated with a delicate foam, lending a touch of modern gastronomy to the classic flavors. Finishing touches include finely chopped chives and a sprinkling of edible flowers, making the dish as visually appealing as it is delicious. Troquet's braised veal cheeks are more than just a meal—they're an experience, capturing the essence of sophisticated Boston dining.
This dish is a must-try for food enthusiasts looking to indulge in an elegant, memorable dining experience. Whether you're a local or a visitor, the braised veal cheeks at Troquet offer a tantalizing taste of what makes Boston's culinary scene so special.