Ang mo and food humour

Just while checking through my library, I stumbled upon an old French language marabout book [editor: Marabout; 1987 - Alleur / Belgique]. In it some humourous food drawings by Frapar, who I guess, was a local artist worldwide known in his own village. Thomas Keller, a U.S. chef, explains that Sous Vide is a foolproof technique, involving cooking at precise temperatures below simmering, yielding [...]

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Brussels’ famous touristic area: L’ Ilot Sacré – Part I

 Click the above “écusson” pic for a direct link to the interactive map and website for the history of L’ Ilot Sacré. L’ Ilot Sacré got its name after a battle of the local restaurants, land lords and associations in the 1950-ties against promoters who saw big bucks to be made. Just read the history in the above mentioned [...]

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Penang Hokkien Mee: my ratings

Together with Penang Assam Laksa and Char Koay Teow, Penang Hokkien Mee is one of the signature dishes of the state and more exactly of the island [Pulau] of Penang. The soup is a ‘sourish’ and ‘shrimpy’ tasting seafood broth using fresh prawns, dried shrimps and pork meat.

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De Oesterput – Blankenberge/Belgium

De Oesterput (oyster pitt) is very well known by a few in Belgium. It’s in Blankenberge, a popular seashore town along the Belgian coast. It’s a typical family holiday place, not fancy like Knokke… just a place where the hard working commoner family goes on holiday since the early 50ties. I know my parents went there since I [...]

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