Richmond Food

Excellent food at Supper in Richmond VA: Charcuterie, fried oysters and griddle cakes with pulled pork. Yum-o!

The Pig

Tuncay knew that we needed to have brunch at The Pig before moving on to West Virginia.

After the amazing Little Pig Platter, consisting of three types of cold cuts (two of which are pictured above), bread, dates and olives, both A and I were very much looking forward to the waffle with charred pork belly, as we could not imagine what that would be like.



It was awesome.



Ellen had another favorite: eggs Benedict; and Tuncay had the amazingly tasty pork cheeks. I just had dinner, but am getting hungry just thinking about all this.

Out of practice

I guess F has not been taking enough food photos recently.

They may not look it, but these baked beans and pulled pork he made in our slow cookers (gotta love them -- they cook while we are at work) were amazing!

The Pig!

No, I am not talking about Tuncay. It's the name of the restaurant he took us to for brunch!



They make their own cured meatz, and they do it well! Another recommendation.

Starkenburger Hütte

The first real day of hiking consisted of just going up, 1200 meters to be precise. This was plenty for the old folks, but Ellen and Christiaan decided to add a summit to the program. Then we had foodz and beerz, among others one of my favorite artery blocking foodz: Schmalz.



Yum-o!

All Too Familiar

Our last dinner we went to one of our favorite restaurants. Again, maybe not the best restaurant in Beijing, but very comforting dishes and flavors. The restaurant is appropriately named: it translates to something like "all too familiar".

We had Taiwanese Style Pork, Sichuan fish, Beijing duck, and other stuff that I did not take pictures of.



But I just had to take pictures of these delicious balls!

Great Beijing Food

Amanda then took us to her other new favorite restaurant: Meizhou Dongpo.



And, of course, this was an excellent choice.



The main attraction was the dongporou, pictured above: perfect texture, wonderful flavors, and as an added bonus, a little spiciness.



So good in fact, that it warrants two photos.

The other dishes (dongpo sausage, soup with a special vegetable, these vegetables with some tofu, and the tofu below) were excellent as well. But the dongporou was in a league of its own.



Here is were the magic happened:

Non Beijing Foodz

Here are some foodz we ate before taking the night train back to Beijing. First of all, this wonderful lamb. Sadly enough, we were scammed and had to pay as if this were a full portion. Any fool can see that this is only a half portion, just like we ordered.



Our lunch before taking the train consisted of this sweet (and a little sour, but mostly sweet) pork...



... some special vegetables, that A really liked (it tasted like licking the trunk of a tree to me)...

... and some sizzling tofu, that the waiters were hesitant to take the cover of.

Hot Pork Pie

Because A is deprived of the interwebz in Cosñirhua, here another product of Saarbrücken's kitchen: Escoffier's hot pork pie. Enough for 1 dinner and 2 lunches.

Pork Belly

Remember the last Saarbrücken post when we had Chinese food from our favorite restaurant, Sake? Me neither! Anyway, the day after that we made our own Chinese food. I still have a lot to learn.

Pulled Pork

We used the residual heat of the barbecue to smoke some pork. Wonderful for dinner and lunch!

Advice Followed

We followed Ellen's great advice and fired up the barbecue for the first time this year for some great ribs and wonderful sweet potatoes!





We can tell that spring has really sprung here by the fact that Eis Paul's truck is ringing its bell every evening in our street again.

Home Made Chinese Foodz

The dong po rou was not quite there yet, but these green beans were awesome.

China Restaurant

We tried another Chinese restaurant. The food was mostly what we would have expected in a good restaurant outside the city of Beijing.



But the fish (below) was not so good: it tasted like ground spices, and was too spicy. That, and the "The Nines"-effect afterwards, made us decide not to go back to this restaurant.

Hot Pork Pie, Redux

I wanted to use the sage that we still had. Besides, pork is a dish best served often.

Potatoes and Schnitzel

Ellen brought us 2 liters of fun from the Netherlands, which was 0.9 liters more than what we had last time. We therefore made some potatoes, and served them with schnitzel and brussel sprouts.

Hot Pork Pie, English Style

We tried another recipe from Escoffier. It was not easy to find one that did not call for truffles or foie gras, but there it was: Hot Pork Pie, English Style. Two hours in the oven, and it was great! Also, I learned what a dry duxelles is.

A Week in Foodz

Just being back from cold Japan in freezing Germany, meant a craving for good hearty food.



So this week started with Spätzle, Brussel sprouts and hutspot.



Of course we also had our chicken livers...



... and some Chinese food: fish with rice vinegar.



And after shopping in France, we had these amazing boudins.

Home cooked foodz are not a punishment.