It was an unexpected pleasure to dine at Avenida in Lagos, a beach town in the Algarve, the southern coast of Portugal. Most restaurants in Lagos are aimed at tourists and we did not expect to find a restaurant here … Continue reading Dining in Portugal: Avenida
Alma is the restaurant of chef Henrique Sá Pessoa in Lisbon with two Michelin stars. The restaurant offers two tasting menus with the same number of courses (6) and the same price (120 euros): Alma with chef’s classics, and Costa … Continue reading Dining in Portugal: Alma**
With two Michelin stars and number 42 on the list of the World’s 50 best restaurants, Belcanto has the reputation to be one of the best, or even the best, restaurant in Portugal. Chef José Avillez started in 2012 and … Continue reading Dining in Portugal: Belcanto**
The name of the restaurant Sommelier in Lisbon makes it easy to understand that this restaurant specializes in wine. Once inside, this message is reinforced by the arrangement of wine displayed on the back wall off the dining room. It … Continue reading Dining in Portugal: Sommelier
Bife de tira is a cut of beef that I had not seen before, so I bought it out of curiosity. It did look nicely marbled. I tried to google it to find out what it was, but found contradicting … Continue reading Bife de Tira Sous-Vide
Mexican street corn is my favorite way to eat corn. It is so tasty and easy to make when grilling. I was introduced to it by Richard and make it often, but it has only been mentioned on the blog … Continue reading Mexican Street Corn (Elotes Asados)
Green papaya is an intriguing ingredient to me, because it is just an unripe papaya, but here in the Netherlands costs about three times as much as a ripe one. The green papaya itself doesn’t have much flavor and provides … Continue reading Thai Green Papaya Salad (Som Tum)
The topic of chilling after cooking sous-vide, also referred to as “shocking” or “ice bath”, is frequently debated in sous-vide support groups on Facebook. Some people insist chilling after sous vide should always be done, others don’t understand its use … Continue reading The Use of Chilling After Cooking Steak Sous-Vide
Yesterday I was interviewed by Jason Logsdon of Amazing Food Made Easy for the Exploring Sous Vide Show. Click here to watch the full interview on Facebook. It was great to talk to Jason about topics like how to use … Continue reading Pork Neck or Pork Shoulder Sous Vide Temperature Experiment
I have never been to Thailand, but I love Thai food (so I should probably go there at some point, if only for the food). Luckily my friend Melvin has been to Thailand many times, so together with Thai bloggers … Continue reading Mango and Sticky Rice (Kao Niew Mamuang)
