just to clarify, the ones in macau (there are 3 bakeries), is a recipe based on the pastel de nata, but further tweaked by andrew stow in the late 1980's (the original macanese egg tart creator), tastes very different to the ones in portugal. both look more or less the same and i've tasted both in their respective countries/regions, and the macanese egg tart is way, way better. i have never found the lord stow forumla online, only speculated recipes.Pastel de nata was really one of my surprise discoveries last year. It's surprisingly good for how simple it is.
Always stop by Lord Stow’s when in Asia. That dozen in a box never survives the car trip.just to clarify, the ones in macau (there are 3 bakeries), is a recipe based on the pastel de nata, but further tweaked by andrew stow in the late 1980's (the original macanese egg tart creator), tastes very different to the ones in portugal. both look more or less the same and i've tasted both in their respective countries/regions, and the macanese egg tart is way, way better. i have never found the lord stow forumla online, only speculated recipes.
The scenery there is amazing! I could just stare at the rolling hills and mountains all day Awesome house, too.I'm currently staying near Kirchberg, Austria. The house I'm in has been rented by my uncle and a few of his friends for 45 years. I spent a lot of time there as a young man. Mostly in winter, because the skiing in the area is excellent. The house is 520 years old.
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The view from the terrace isn't half bad:
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The kitchen is rather basic, with only a wood-fired stove.
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The living room has an ancient "Kachelofen". That's a wood-fired and tiled stone oven that stores heat for many hours once it is heated up. (The winters are grimm up here, at 1000 m above sea level.)
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That’s a really fine bunch of tree portraits.Various grandfather Live Oaks from my jobsite in central FL
Looks like a fine place for landscape photography. Still on my bucket list.I just got back from a few days in the Catlins. It is the lower south east corner on New Zealand.
It was fun. It took about 30 minutes to land it. They had to shoot it in the head to bring it aboard. It was around 130 pounds. I caught a 100 pounder the next day. I have lots of Halibut in my freezer. I need all recipes as I get tired of eating it cooked the same way.holy smoke, you caught Halibutzilla
It was fun. It took about 30 minutes to land it. They had to shoot it in the head to bring it aboard. It was around 130 pounds. I caught a 100 pounder the next day. I have lots of Halibut in my freezer. I need all recipes as I get tired of eating it cooked the same way.
I don't know what Halibut costs per pound but I think I might be ahead in fish.
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