Tom bolenate
2021 COE Winner
I love vietnamese pho.... Especially the ones with guts in it....one of the rare thing I miss since I left Paris...Oh, and that stuff gives good flavor to a great broth base for some Vietnamese pho
Mu
I love vietnamese pho.... Especially the ones with guts in it....one of the rare thing I miss since I left Paris...Oh, and that stuff gives good flavor to a great broth base for some Vietnamese pho
Mu
Ga bij elkaar op de koffie voor een gezellig gesprek waar ik niets van kan verstaan.
Haha not too bad with mustard the kroketenYou should try French mussels from britany or Normandie they grow them on wood pillards.
I also like their herrings a lot.... Especially the new ones at the season opening.
Belgium chocolate is top notch too... The only thing I hate is their kroketens en meatball you buy in the little windows...it's an abomination!
Too late for a coffee... And cafés are closed here in frogland...time for a good Dutch or Belgian beer...you bring a 6 pack and you join us?
Er zijn ook wel andere nederlandstalige hier. HahaWe zullen het als Nederlandstaligen dan maar bij deze 2 posts houden...
The only thing I hate is their kroketens en meatball you buy in the little windows...it's an abomination!
Er zijn ook wel andere nederlandstalige hier. Haha
You should try a dozen of raw oysters nothing better than that.Bah, chimay....try Orval trappist ale, best of the belgium monk brews.
I also just don't get the whole euro/atlantic ideas of seafood, we use mussels for fish bait, not human consumption.
Get a nice Halibut filet, sear some sliced bell peppers, shallot, fresh tarragon in butter till the flavors mingle and then slide the halibut in the pan and sear well on the outside but leave rare in the center.
Take the fish out of the pan and pour in a bit of cream to make a roux/sauce out of the pan drippings and pour over the fish.
That is how you eat sea food.
Don't even get me started on soft shell crab.
...You should try a dozen of raw oysters nothing better than that...
Same for corn here.... For me it's to bait for carp fishing or to feed chickens not for human Beeings
For tuna you're preaching to an already converted!Turbot and Sole *look* like Halibut, but the actual flesh is quite different in taste and texture.
Halibut is quite firm but very flaky and has next to no "fishy" taste....it's like the old saying, tastes almost like chicken.
Not a personal fan of oysters as they are basically living water filters, anything like pollutants in the water they will concentrate in their meat.
I am a huge fan of fresh Tuna and cannot tell you how many I have caught over the years....ask Mus about "pok'e" done traditional style, although IMHO even above that is a traditional Japanese dish called "tuna tataki", or hell, just plain sushi style with soy and wasabi.
Agent orange c l'original ou les F2 de philosopher seeds ?
Parvati c hyper resistant.... J'ai vu des plants début octobre à 3000m qui encaissaient des nuits à -5°C....
Sorry we disgressed a bit since our last postphilosopher seeds
parvati deja fait en indoor au debut de rsc en 2007
leur stock sont casiment vide actuelement
deja fait parvati manala red liban mazaar
la photo de mazar et de la libanaise etait sur l'ancien forum peut etre trouvable sur un post dommage j'ai perdu ede photos
Lived with a Dutch woman for 5 years. Never biked so much or ate so much cheese and licorice in my life lol. Go oranje!
Mu
hehe thats cool! turning my snippy post into a big smile, you guys rock! for sure i`ll chime in with a six pack or two! Hertog Jan will be my contribution. And bring on that bbq with some fine salmon!