This & that. And food.

[sameerpatel]

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)

[sameerpatel]

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

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

[sameerpatel]

Burmese Khow Suey. The Bombay kind. Moms recipe.

[sameerpatel]

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.

[sameerpatel]

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. :)

[sameerpatel]

Vietnamese Grilled Chicken under a brick

Making Grilled chicken. Something I've never been a fan of.  So I decided to wrestle this bird to the ground once and for all. 

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)

[sameerpatel]

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

[sameerpatel]

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.

[sameerpatel]

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.

[sameerpatel]

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.

[sameerpatel]

Yes, not vegetarian.

[sameerpatel]

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

[sameerpatel]

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

[sameerpatel]

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)

[sameerpatel]

Fois Gras of the sea.

[sameerpatel]

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