Tag Archives: Food

Las mejores patatas fritas de Peru

If not the world. Seriously: after living five years in Belgium, I know what good fries should taste like. Eating and enjoying Belgian fries* actually spoiled them for me in most other places.

However, in one of the Sandwich places in Lima, I saw fries and had to try. And a good choice it was indeed. Freshly made, crispy on the outside, soft on the inside and served with five different sauces included in the price, they were absolutely delightful.

As were the juices and the sandwiches. So if you find yourself hungry at Kennedy Square in Lima any time soon, look out for Lucha Sangucheria!

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Little pleasures

Fresh made popcorn: to the best of my knowledge, there is no cinema in brussels that offers it. All you get is popcorn out of 50 liter sacks that is warmed up again. It has little to no taste. Once it was so bad,i claimed my money back and I didn’t have any since.

Yesterday, fresh made popcorn was all it needed to convince me spending an evening watching an otherwise unremarkable movie. The crisp and chewy texture with its buttery and sweet taste is unbeatable. Yamee…

Faux Gras for Breakfast

Honestly, I like Fois Gras and the few times I found it lying in front of me on a nicely prepared plate; I ate and enjoyed it. Tuna is hunted to extinctions, not exactly the same kind of fate dugs are facing. Though, I must admit having a bad conscience. It is Tierquälerei – an unnecessary cruel torturing of the animal*.

Friday, a little bit by chance, I discovered Faux Gras in an organic food shop. It’s not exactly like the original but close enough and most important: guilt free.

* Don’t believe me? Click on the link to Faux Gras above and choose “Yes, I want to eat Fois Gras”. Enjoy the video.

Sacrilège

When I had my first bière et fromage here in Belgium and saw the mustard arriving along with the cheese, all I could think was “you got to be kidding me”. Mustard with cheese – no way! Even the English wouldn’t do this, would they? It’s a sacrilège.

Sacrilège

Curious as I am, I had to try it nevertheless and have to admit by now that not only the mustard is a must but that celery salt also goes very well with Gouda and other cheeses. How times and tastes can change; not to mention culinary traditions.

Rijsel

was also the name of the restaurant where we had dinner in Lille. A nice little place serving the most popular and the most typical dishes of the north. The staff was very helpful and forthcoming and everything we ordered came in shortly despite the fully packed place. Tried and fully approved were:

  • Les crottins de l’avesnois
    Pieces of cheese backed in bread – too small but good.
  • Le tatin de Boudin noir
    Tarte Tatin but instead of dough boudin noir (black pudding) – absolutely outstanding.
  • La mlamishe vlam
    Leek cooked in beer and backed. Good.
  • La Groyère au carré du vinage
    THE cheese of Lille – le Maroille – as tarte. Delicious.
  • Le Pâté raisins, prunaux, cassonade.
    Pâté is the same in English… Didn’t know this. Anyway; a pâté with prunes and brown sugar. A dream; simply a dream.

The desserts were:

  • Crème aux spéculoos brûlée à la cassonade brune
    Though I’m usually not a big fan of Speculoos (a kind of biscuit); this was the best dessert I had in a long time.
  • Moelleux au chocolat servi avec boule de glace à la cannelle
    The chocolate cake was good, though not as soft and moist as it is supposed to be. The ice cream was great.
  • Pomme cuite arrosée de chocolat noir et servie avec boule de glace au carambar
    Baked apple with chocolate sauce is nothing you can possibly get wrong.

The overall was finished with une fleur de bière – an eau-de-vie made from beer and a bill far lower than anticipated. Needless to say that we were too lazy to go for a drink afterwards and too full to sleep well but sometimes you just know that it was worth it.

Smakelijk*

One of the most challenging aspects of combating climate change will be to change daily habits. People in Europe, the States and a growing number of other countries can afford to eat meat on a daily basis. Not that everybody does but the figures for meat consumptions are increasing continuously.  Only that agriculture and livestock breeding – especially beef – contributes to a huge amount to climate change.

Change can be as easy as limiting meat in the daily nutrition which has also other benefits. However, change isn’t easy and usually doesn’t happen over night. The city of Ghent is making the step for its’ civil servants and school children. I’m curious to see the follow-up article on the reaction of the volunteers.

* Mahlzeit, bon appetit, enjoy your meal

Eating with the eyes

makes me hungry.