Recent content by Porco Preto

Okinawa is on my list next time I go to Japan. I have recently visited Japan for the first time. Besides the superb food I also enjoyed the smelly onsen. PS: I just wanted to add a link ( http://vimeo.com/112097017 ) but it embeds anyway. (I put together a quick preview of the trip here...

Flat fish, in the oven.

Paprika and pepper pastes are common in Hungarian and Turkish cookery. Add it to meat stews and soup. I even spread it on bread. I use Turkish version and it's intense. Pic of the jar is in middle of the page.

Second half of smoked mackerel. We can never eat the whole thing in one meal.

smoked mackerel (from a fishmonger, not a factory) with boiled potatoes and a fresh green salad (lots of olives and gherkins). extra grated fresh horseradish to go with the fish. washed down with a light red wine. (oh yes, red wine can go well with oily/smoked fish)

gorgeous kippers. i love many things smoked, including beer (though it's not actually 'smoked'. the barley being dried over a flame which imparts a smokey flavour). am spending my hols in medieval Rothenburg (Germany) at the moment and eating quite a bit of smoked air-dried sausages from a...

Geschmorte Lammhaxen (in Rotwein) mit Schwarze Kardamom, Steinpilze dazu. lecker und preiswert! braised lamb shanks (in red wine) with black cardamom pods. served with ceps fried in butter and garlic. cheap and delicious!

i had http://i.minus.com/ibxiDXDiz7b4MD.gif this in mind... :ohmy: (according to the interwebs this was in Korea. one can also eat it in Japan and China.)

thanks both! (forgot to mention i don't like most cheeses here, save for the super old/aged kind.)

thanks, Cheryl J. Netherlands, but i eat mostly north sea prawns (cangon cangon*) and herrings here. *https://en.wikipedia.org/wiki/Crangon_crangon

thanks! i'm enjoying reading the boards.

something that still moves! i'm a fairly adventurous eater but draw the line at wiggling creatures on my plate.

hi... i like to eat, drink and travel. :pig: :pig: speak soon.