Did an AYCE sushi lunch with the family to celebrate a special occasion. The offerings were delicious and the fish was fresh - and we ate until we were full and content! :)

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We “ travelled “ to Italy - returned for another delicious lunch !!
We shared 2 crabs - 4 of us .
Other mains included lamb shank and lobster with angel hair / capellini pasta

Desserts were hazelnut gelato , tiramisu .. cappuccinos / iced cappuccino / iced latte


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White truffles :)
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La Strada mud crab gratin
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Burrata & ..
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Vitello Tonnato

Frozen huh? I didn't know they sold garlic that way, I learned something new. If you ever have the opportunity to do a side by side taste test with fresh garlic, I'd love to know how different it tastes.

They have had garlic like that for at least 10 + years. You can also buy some herbs in the little frozen cubes....basil, cilantro, parsley. I think they are ok in a pinch when dissolved in a sauce along with lots of other ingredients like maybe a marinara. I don't use them but they are big sellers (I used to work at Trader Joe). I think the garlic is a bit harsh tasting. I would not use them in a Caesar salad dressing but they are probably ok cooked down. To me it is so easy to use fresh garlic...instead of chopping I just use the microplane.

beautiful meal! What is the crab sitting on and how is it prepared ?

It was indeed a beautiful meal . The crab is resting on the plate with the tiny pebbles scattered on it for presentation . Baked for half an hour ? .. Am no Chef , will need to ask them if you need specifics but likely some secret recipe .
Had to order ahead especially as it is no more on menu , availability of crabs .

well i know gratin means toasted bread crumbs so can figure it out but thanks. wasn't sure about the pebbles ....interesting presentation.
where was this lovely meal?

I agree, garlic is easy. I've been experimenting with the semi-dried herbs lately, and they're quite good. I'd probably go that way if I want fresh but need them to last, rather than frozen. But I think for things like garlic, I'll stick with fresh. They last a long time anyway. And even if they're small, not sure I need to take up valuable freezer space with garlic when it could be used for meat and fish :).

Well dried and fresh herbs are not always interchangeable so these do serve a purpose in that respect. My problem is that when I buy them I use them so infrequently that they get freezer burn halfway through the pack. They really take almost no room. I do have some cilantro in a tube in the fridge that I am not crazy about but works for a marinade etc. The fresh herbs have a brighter flavor than dried.

I didn't snag a photo, but I made what one could call a pasty, or meat pie. Ground turkey, carrots, squash, seasonings.

Love these. In upper Michigan (or oop in da yoo-peeee, as they say there), they sell the Cornish pasty's everywhere, harking back to the days of the old mining communities there. I've made something something similar a few times, and used the same dough recipe for empanadas too...just different fillings I suppose. May have to do that again soon!

It was very good. I have leftovers for tomorrow.

I wasn't aware that the pre-cut stuff dissolved. If the pre-cut stuff dissolves but fresh doesn't, then the pre-cut stuff must be additionally processed to make it soluble. Weird.

Today I ate a buffalo chicken sandwich and fries. It was good but I have felt a little sick all day...

It is a puree so yes it dissolves if you are talking about the frozen cubes. I don't think there are additives. Just like you would grate ginger or garlic to a puree or put it through a food processor.

Well , as we cannot fly / travel , have been doing “ vicariously “ through food / meals . This lunch was in Singapore , at La Strada , one of the Les Amis group restaurants - as you see on the coaster in one of the photos .
Have not flown for the last 9 months since Bangkok in January , where we were when the first case of Covid-19 was reported there !!