Claret.

Beige food.

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#roastpork #pork #noveg

#eeeeeats #instafood #londonfood #londoneats

#winepairing #instawine #wine #vino #wein #vinho #vindefrance #Frenchwine #vinfrancais #vindebordeaux #claret #Bordeaux

KOKS……The experience. koks.fo/en/about-koks/

I ordered a taxi to take me to Koks but it only got me part of the way. Just before a tunnel, (Leynatunel - Streymoy - 760m), the taxi veered off the hwy onto a small side road and stopped a little ways down. I had arrived at the meeting place and was ushered into a Hjallur (drying shed) for a bowl of lamb broth and a beer, delicious, and to meet some of the other guest. We left the Hjallur and piled into a Land Rover to be taken to the restaurant via a small farm dirt road. On arrival we were greeted outside and ushered into the restaurant for dinner at a sharing table for eight. Myself, Casper, a Danish psychologist teaching about PTSD trauma, Jason, a programmer who is nomading and staying about a week at a time in different cities, a freshly retired Danish couple, Audrey G, journalist who was imbedded with the British troops in Afghanistan in 2003 and won an award for her reporting, Rebbeca M, staff writer at the New Yorker and Stan, PR person for Atlantic Airways. Dinner started around 7:30pm and finished past midnight.

אָכָ֑לְתִּי וְשָׂבַ֖עְתִּי - I have eaten, and am sated.

“Dishes include mahogany clam, sandwich of cod skin, salted gannet and salted whale blubber (like a fine lardo), fermented and wind-dried lamb (ræst), with reindeer lichen, cream of fermented mushroom and sea truffle.” Quoted from a fellow diner, Audrey Gillan.

Beverage list:

No. 2 Ráa (IPA) - Okkara, Faroe Ialands

Sake “Bidden” 1999, Inoue Gomei Fukuoka, Japan

NV “Longitude” Larmandier – Bernier Champagne, France.

Grüner Veltliner “Loibner Federspiel” 2016 F.X. Pichler Wachau, Austria

Belondrade y Lurton 2015 Rueda, Spain

Chiarofiore 2013, Tunia Toscana, Italy

Pallus 2011, Domaine de Pallus Loire, France.

Moulin Touchais 1997, Vigneron Touchais Laoire, France

Menu: Lamb Broth / Scallops (Jákupsskeljar) / Capelin (Lodna) / Cod (Toskur) / Mahogany clams (Kufiskur) / Skerpikjøt (wind dried mutton) / Garna-talg , (a spread of fermented lamb's fat mixed with cheese and topped with dried fish flakes.) / Rhubarb (Rabarbur) / Halibut and watercress (Kalvi Og Vatnkarsi) / Crab and Leek (Krabbi og Purra) / Bacalao and Blue Mussel (Saltfiskur og Kraeklingur) / Grilled Langoustine (Grilladur Hummari) / Ræst kjøt (semi-dried mutton) and Onion (Ræst kjøt Og Leykur) / Razorbill and Pancake (Alka Og Pannukoka) / Fresh cheese and Meadowsweet / Wild Thyme and Crowberry (Vilt Timian OG Atarmjadaurt) / Dulse and Blueberry (Sol OG Blaber) / Angelica (Hvonn) / Rock Sugar (Brostsukur).

#faroeislands #faroe #visitfaroe #visitfaroeislands #visitfaroeisland #travel #worldtravel #atlantic #atlanticairways #KOKS #faroesfood #seafood #islandfood #lamb #raest #fermentedfood #forage #foragefood #wine #winepairings

Our Universe Menu

Main dishes:

Hake

Horseradish Juice & herbs stems

Geranium 2

Per Henrik Lings Allé 4

Copenhagen, Denmark

6996 0020

Full review at www.spanishhipster.com

Twitter: jmoranmoya

White cut chicken (from Four Seasons Bayswater) and suave blanc.

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#eeeeeats #instafood #londoneats #londonfood

#winepairing #instawine #vin #vinho #wine #wein #vino #instawine #kiwiwine #nzwine #marlborough #sauvignonblanc

Veggie fry-up and a juicy red from Sainsbury's.

I've consumed a lot of supermarket wines since time immemorial, this Amarone was an absolute cracker!

Anyway, my favourite Lincolnshire sausages from @cauldronfoods, burgers from @vivavivera, fried eggs, spinach, American cheese and relish from @stonewallkitchen

NB You'll also notice that most of my #fatlescooks posts are shot at night, that's because of the unsocial hours I work. By the time I arrive back home; have a shower and a bit of #drinkypoo, it's already past midnight.

Golden Royal Trumpet Mushrooms

Live sea scallops, foie gras terrine, black fig dressing.

Notes: I call this the l'Astrance dish, only because the raw, shaved mushrooms coupled with the foie gras remind me of the Barbot dish.

But here, Bouley adds an extra layer of thinly sliced raw sea scallops (not sure why they're called "live" sea scallops.

I truly enjoyed this dish. The black fig dressing was key here, adding a touch of dark sweetness to temper the foie. Surprisingly, I found the mushrooms to really bring out the flavor the scallops - a milky sweetness, that also played nicely against the foie gras.

Others at my table didn't care for this dish.

Chocolate Frivolous

Chocolate Brûlée, Chocolate Parfait, Hazelnut Dacquoise

Chocolate-Walnut Spice Bread, Praline & Prune Armagnac Ice Creams.

Notes: Oh, goodie, I love it when my ice cream is served half-melted! Actually, this was pretty good compared to my dish, where the ice cream had all but disintegrated into a pool of cream on the plate. I borrowed my friend's plate, which had a more decent presentation of ice cream for this shot.

Bruni said this was a highlight. I call this a disaster. I call this the "Chocolate Ridiculous."

The melted ice creams notwithstanding, does this not look like someone took a trip to the chocolate buffet bar and plopped the sampling down on the plate?

Any ONE of these items was more than sufficient for the last course on a tasting menu. This is just a ridiculous amount of dessert.

The "Praline" ice cream was presented to us as "macadamia" ice cream. However, it tasted like hazelnut ice cream.

I fail to understand how the Chocolate Brûlée was a brûlée. It was basically a cup of chocolate puding. Did I mention that the dessert spoon they gave us was big enough to choke a horse with? I didn't fit into the cup.

The Hazelnut Dacquoise and the Chocolate Parfait were both very good. The parfait was my favorite of the two; it was coated in soy powder.

My favorite thing on the plate was the Prune-Armagnac Ice Cream. It's a shame it was melted. The flavor was quite nice.

Unless I'm missing something, the "Chocolate-Walnut Spice Bread" is, essentially, that molten chocolate cake covered in chocolate sauce. It wasn't bad either. But it was my third that weekend. You can only have so many of these before your eyes roll to the back of your head.

皮蛋瘦肉粥 Congee with Shredded Pork and Century Egg.

叉燒腸粉 BBQ Pork Cheung Fun

豉汁蒸排骨 Steamed Spare Ribs in Black Bean Sauce

干蒸燒賣 Pork and Prawns Siu Mai

豉汁鳳爪 Steamed Chicken Feet in Black Bean Sauce

From Gold Mine via Uber Eats.

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#dimsum #pork #chinesefood #cantonesefood

#winepairing #instawine #wine #vino #wein #vinho #Frenchwine #vindefrance #languedoc

#eeeeeats #instafood #londoneats #londonfood

Sirloin, chips with peppercorn sauce.

A glass of Showdown 'Man With The Ax' Cabernet Sauvignon 2015.

A glass of Sileni, Cellar Selection Pinot Noir 2017.

Buxtehude's Passacaglia, BuxWV 161 (Strings and continuo arr. - Gosta) performed by the New Trinity Baroque.

musopen.org/music/43272-passacaglia-buxwv-161/

Coq au Vouvray or is it au Chenin Blanc? Well, whatever it is, it was the best coq au vin blanc I’ve ever cooked and it paired remarkably well with the excellent Pouilly-Fumé.

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#chickentonight #coqauvin #coqauvinblanc #frenchfood

#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #vouvray #cheninblanc #demisec

#pouillyfumé #pouillyfume #sauvignonblanc

#eeeeeats #instafood #londonfood #londoneats #latesupper

Stir-fried linguine with cod cheeks and peppers in black bean sauce. Pairs remarkably well with demi-sec Vouvray.

NB It's easier to eat linguine with a fork because it's too slippery with chopsticks. Still needed a Chinese spoon to retrieve the other morsels of goodness!

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#pasta #linguine #codcheeks #noodles #pescatarian

#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #vouvray #cheninblanc #demisec

#eeeeeats #instafood #londoneats #londonfood

Big Green Egg Eggfest in the Jack Daniel's Tennessee Honey Tailgate Zone, part of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions

Merry Crimbo everybody!

Partridge and trimmings.

Paired with a 1999 Châteauneuf-du-Pape Rouge, Clos des Papes, Paul Avril from @huntsworth_wine

Veggie Lincs from @cauldronfoods

CdP sipped from a @jancisrobinson glass via @richardbrendonstudio

Beethoven's Piano Sonata no. 2 in A, Op. 2 no. 2 - II. Largo appassionato performed by Paavali Jumppanen.

Music courtesy of the Isabella Stewart Gardner Museum, Boston.

www.gardnermuseum.org

Chef's Table Tasting Menu. Ashton Bell - Chef de Cuisine. 12.26.09. Hayman Island, Australia.

GEC and Bubbly.

Gammon, eggs and chips, and Blanc de Blancs Brut.

The pineapple element was maintained by a dollop of pineapple chipotle salsa.

Mozart's Piano Sonata No. 8 in A minor, 2nd Movement, K.310 performed by Paavali Jumppanen.

Music courtesy of the Isabella Stewart Gardner Museum, Boston.

www.gardnermuseum.org

Grand Tasting Area of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions

#kewpiemayo aside, everything else is vegan and that includes the wine.

Margherita pizza and falafel from M&S Plant Kitchen range, leftover ragu from the day before and a most pleasant red blend from Calchaqui Valley.

Carl Friedrich Abel's Viola da Gamba Sonata in G major, WK 155 performed by Phillip Serna.

musopen.org/music/43221-viola-da-gamba-sonata-in-g-major-...

Duck egg with Tasmanian summer truffles. Wine pairing - NV Domain Chandon Sparkling, Yarra Valley, Victoria. Chef's Table Tasting Menu. Ashton Bell - Chef de Cuisine. 12.26.09. Hayman Island, Australia.

Another fabulous lazy Sunday lunch @pfranco_e5 this time round cooked by @tobiasanna

Munched-

Good bread.

Whelks and mayo (it was fitting to eat #cockneyfood in Hackney).

Confit duck and bitter leaves.

Smoked haddock, creamed leeks and perfect egg.

Swigged-

Langhe Bianco 2016 from @principianoferdinando

Angiolino Maule Masieri Bianco 2017

Julien Pineau Les Sucettes á l'Aunis 2017

JS Bach's Cello Suite No.1 in G major, BWV 1007 Prelude performed by Colin Carr.

Music courtesy of the Isabella Stewart Gardner Museum, Boston.

www.gardnermuseum.org

Lunch in SW17.

Devilled lamb’s kidney with crisp tongue, crushed Jerusalem artichokes, lemon and almonds.

Glazed and stuffed pig’s trotter with creamed potatoes and red wine.

Caramelised apples with sablé Breton, bayleaf custard, crème Normande and nutmeg.

Nuits-Saint-Georges, François Confuron-Gindre, 2014.

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#koffmann #pieddecochon #frenchfood #pigtrotters #solodining

#winepairing #wine #instawine #vin #vinho #wein #vino #premiercru #pinotnoir #burgundy #nuitssaintgeorges

#vindebourgogne #Frenchwine #vindefrance

ChikaLicious Dessert Bar. East Villiage, NYC. March 2011. Pre Fixe Dessert tasting and wine pairing.

Croissant kebab and Sauvignon Blanc.

The kebab from @vivavivera was excellent, tad spicy and the texture was more döner-like than the intended shawarma. Would I buy again, YES!

Mendelssohn's No.1 from Songs without words, Op. 30 performed by Sam Chan.

musopen.org/music/348-songs-without-words-op-30/

Our Universe Menu

Snacks

Carrot & Seabuckthorn

Geranium 2

Per Henrik Lings Allé 4

Copenhagen, Denmark

6996 0020

Full review at www.spanishhipster.com

Twitter: jmoranmoya

Learn more about wine here: www.cdsavoia.com/wine

Palki Indian Restaurant | North Vancouver

Chana aloo (chickpeas and potato curry) and the best supermarket Vouvray I've quaffed to date.

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#indianfood #vegetarian #meatfree #curry #chanaaloo #chickpeas #spuds #instacurry #punjabifood #eggfriedrice #Crèmefraîche #cremefraiche

#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #vouvray #cheninblanc #demisec

#eeeeeats #instafood #londonfood #londoneats #latesupper

Once again, Mr Fong and Mr Wong met for lunch-

He had grilled salted cod and tap water.

And I had Portuguese seafood paella, glass of sparkling wine and black coffee.

We talked about Hong Kong, the joy of drinking a decent Châteauneuf-du-Pape and the textural quality of bacalhau.

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#fatlesdrinks #mrwongsdayoff #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian

#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #arrozdemarisco #paella #seafood

#winepairing #wine #instawine #vin #vinho #wein #vino #vinhodepressão #vinhoportugues #portuguesewine

#eeeeeats #instafood #londonfood #londoneats

Hong bak (Hokkien braised pork belly) and Kiwi white.

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#chinesefood #hokkienfood #hongbak #porkbelly #封肉 #焢肉 #tauyubak #tauyewbak #豆油肉 #ikura #salmonroe #goutfood #latesupper

#winepairing #instawine #vinho #wein #Craft3 #marlborough #kiwiwine #nzwine #sauvignonblanc #foodpairing

#eeeeeats #instafood #londoneats #londonfood