This & that. And food.

Every time I'm here in #Hannover, I notice that the portion sizes reflect the blue collar work ethic of this city. #CeBIT2015 (at Paulaner am Thielenplatz)

One #omelette of the Gods, coming up. #breakfast #masalaomelette.

Lamb shanks with Truffle Oil Polenta. So good to fire up the stove after forever.

Burmese Khow Suey. The Bombay kind. Moms recipe.

Cooking for one, today: wasabi-miso cod, marinated some shiitake in yuzu, drizzled cold soba with ginger + mirin + soy, threw in a few strips of cucumber, carrots and nori . 15 min tops.

Quiet Saturday night at home. Couldn't be fussed to make a real dinner so I went the comfort route with a basic Egg and Harvati muffin sandwich. Then I looked at my drink and realized it's not that basic - it's my bastardized interpretation of the famous Scotch Egg. :)

1. Marinade is Vietnamese-ish: Brown Sugar, Fish Sauce, Ketcap Manis, Sambal Olek, Ginger, Garlic, Lime Juice, Five Spice Poweder 2. Prepping the bird: Ex-foliating it as you would do for Hainan Chicken.  3. Method of cooking is Tuscan: butterflied and grilled under a brick. 4. Dipping Sauce: Classic Vietnamese (nuoc cham)

Cooked: Grilled Butchers Cut with a side of Manchego-Andouille Stuffed Mushrooms. So nice to be back in the kitchen after a long time.

Cooked: 6lb Butt, finished at 500 degrees to achieve a Chicharones-esq blistering finish. Used Amchoor - powdered dried raw mango peel. My best. Pretty chuffed.

After all these years of eating cookies from all over the word - #Britannia biscuits still rock. And I get to swipe a few from my kids.

For all the complex stuff I cook, nothing, absolutely nothing, is as satisfying as nailing the perfect omelette. Cilantro, garlic butter, gruyere and heat control.

Yes, not vegetarian.

Prepping. Lemongrass Thai Chili compound butter. This thematically communicates tomorrow's monster menu. #july4th

Asparagus and Veal Sausage Hash for Breakfast. Otherwise known as tasty clean-out-the-fridge cooking.

Dim Sum at Tim Ho Wan at Hong Kong Station. They have a Michelin star for this Char Siu Pau and they deserve it. Wow. (at tim ho wan)

Fois Gras of the sea.

Daeji Bulgogi: Korean Pears, Apples and lots of Heat on a Pork Butt. #foodblogger