No, looks nice.

Looks very, very tasty. I would be happy to get your meal served.

Thank you Matte.

From friends and a part family and were I am from…Amsterdam. Mostly family…

My sisters are married to Egyptian, Suriname and Moroccan SO’s.

And then. My SO is Sefardic, I am supposed to be catholic…we all get together fine. I have ex-girlfriends from Poland, Ukraine and other parts of the world with good food, learned some love, language and recipes.

Good food is an important thing in my life, I have grown up skinny and underfed on a (fad in those days) macrobiotic diet.

I think the thing is to learn the basic cooking techniques, respect different cultures, eat at good homes and restaurants, write down the serious effort meals you cook, you’ll be sorry when you forget and you or your guests loved it, and have a bit of that Spongebob imagination when combining your menu.

Haiyaaaaah…

Sorry children.

Thank you kindly for your comment, It was good eats.

My friend mentioned she loved to eat it with just sugar or honey. Told me some anecdotes how her aunts used to make m’semmen. I see her aunts once or twice a year and they are lovely, full of humor and sarcasm.

I got goat meat in last week, hard to get here…making Caribbean goat curry masala and dahl roti next weekend. Dahl roti takes me the whole afternoon to make.

Thank you kindly for the recipe.

I always get an 18 kilo bag of Cambodian jasmine rice. Lasts me a while and the quality is perfect. We have a large distributor for the EU near our village that imports a large variety of Asian foods.

For orzo I mostly buy Italian brands. We eat it a lot, as flavored ‘rice’ or for instance in chorba, so there are a few bags in the cupboard all the time. Can be stored for a good while too.

Minced meat comes out puffy and great when you know your airfryer. I prefer airfryer over a grill pan. I like to use Orzo instead of long grained rice, but that looks perfect. How did you spice the meat if a may ask?

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I call it…

Charcoal salmon with very good looking veggies and rice sprinkled with more charcoal stuff. I don’t want to insult.

First of all, salmon skin on with some salt in a cold pan with a bit of preffered oil, heat it till you got a bit of coloration (turning white) on the side, turn it, leave it for a minute and if the browning on the skin is not to your likings (you can scrape with a knife to hear if the skin is crispy),…turn it again and leave it for 30 seconds on medium heat…and that is it, fish don’t need much cooking. You had your pan on a too high temp imo.

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Thank you kindly. This recipe is very well written down, I am sure it will be good eats.

Thanks for the recipe. It is almost like the chicken soup I make, so I am going to try this one. I normally use Rutabaga instead of Parsnip, but ‘Pastinaak’ as we call it is available in most supermarkets.

Mmmmh, looks good! They look like Moroccan Msemmen (minus stuffing). Our Moroccan butchers mom makes them, they are delicious.

First of all no blender. Mortar and pestle. Shrimp paste (add lateron) I prefer dried shrimp, salt, sjalots (no onion), garlic, galanga (no ginger), Thai basil, lemon grass, birds eye green or red peppers, coriander roots. Pound for half an hour until smooth paste. I like to add toasted cumin and coriander seeds, sellery, lemon and curry leaves. Oh and start reducing a can of coconut cream and reduce to oil to fry the pounded mixture, add proteine, add stock…then add more coconut cream towards the end when the proteine is done.

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I recall many, for instance trying to talk but my mouth is filled with broken glass. I have violent nightmares frequently, unsafe childhood.

In the restaurants I worked we used salt for cleaning, never a detergent. Couple of tablespoons of salt and for scrubbing cloth, spunge or half a potato. Scrub, discard salt, rinse with water, dry and apply a liitle arachide oil afterwards.