KMII
[Montblanc Moderator]
51069
No, those were my carefree, student days :)
Which allowed for more reading time, too 
Alkiro's carinvore test no.10 - Alsatian
Before anyone gets nervous, no Alsatians were harmed in this There were a handful of two legged 'Alsatians' involved in the preparation, though. I have promised to both share some samples of the Alsatian cuisine (here you go, Alkiro), as well as to find s...
What a meal! And I see your fancy strap P15 is in danger 😱
It matches very well with her dress 😁 Rgds Raymond
How right you are...
Learned my lesson now - the P15 is firmly back on its original Zenith strap - and until winter there is nothing in my wife's wardrobe that would match
It's a beautiful country!
I have last been there in 2000, before the truly runaway inflation, so it was nowhere near as bad as it has subsequently become.
Thank you but I have to learn a lot about Switzerland first (and its true!)
Did you go there for your job? Best wishes Alkiro
May be you will go back there for other fun days with the family 😉
Best wishes Alkiro
So do I :)
Truly beautiful country and definitely something I would like to share with my kids
Super cool dishes my friend. So mouth watering 🤤
Regarding sausages, they called them Knack is Alsace and they always served them by pair. Foie gras is one of my favourite dish (both hot and cold with a soft spot for hot ones). Was it from duck or goose? Goose foie gras is more specific to Alsace and ra...
I think Raymond is definitely the more deserving title holder :)
Two years ago I would have fought for the honours, at the moment it is looking less likely, though... Not sure if it was goose - would need to consult my external memory (aka wife) I am generally also more partial to warm foie gras but this cold one was s...
Goose one is really different from duck foie gras. I'm not a big fan to be honest. It seems that in France true foie gras lovers prefer goose one. Well, I am but I prefer duck.
Anyway, I think your title is in danger. But after our watch/tartare gathering you should be able to keep it 😁 Best wishes Alkiro
Hehe... goose or duck, I'm all for the crispy roasted skin...
One bite and the fat oozes out, loves those Peking Duck dishes. Foie gras- wise, I'm just ok but that Michelin star dish at Crissier, I love it 😍 Rgds Raymond
That's the general problem...
Even dishes you don't feel excited about can be turned into delicacies you start craving if the proper chef is involved
Ah yes the Crissier restaurant 🤤
If you love crispy/fried skin and if you go to Bali one day, try the Baby Guling. You can order just the skin. Yum-yum 😉 Best wishes Alkiro ...
