Hmmm. Pastry and batter for breakfast...?
I'll stick with bacon and eggs.

Very science-y. I on the other hand thought BRAAAIIIINNNNZZZZ!!!

Monkey brains at that.

that all looks yummy to me !!

No pic of yesterday's dinner as I went for a beer and a curry at an expats' watering hole called The Shakespeare.
Tonight's dinner was 'Meat in Kazakh style'.
Thin slices of what appeared to be roast beef on a bed of soft pasta sheets, the whole drowned in tasty bouillon and garnished with very finely sliced onion and chopped syboes. And a glass of very passable local red wine. Yum!


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Syboes? Oh onions, learn something new every day.:cool:

Today's dinner was kuyrdak.
Attachment 44117
This is roasted heart, liver, kidney and lights (lungs), served with boiled potatoes and garnished with onions and tomato. I've eaten heart, liver and kidney before as they were cheap and nutritious ingredients in some of the dishes of my childhood and I'm still quite a fan, but lung was a new one for me. The texture was very light, soft and sort of springy without being chewy. It reminded me of cow's udder, which I was once given as a great delicacy during a long Russian train journey. I'd not rush to eat either again, but am glad to have had the chance to try them.

I would try all of that , but I have a general rule Not to eat innards,

An enormous strudel measuring about 9 x 5 inches which cost me just over a dollar next to a cup of coffee from the tea trsy in my room.

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I've seen naan breads that look the size of a duvet.
But never a strudel that size!

Good reportage Limey, thanks.

There's just time for one more before I head back to Blighty.
Tonight's dinner was lagman (pronounced lagMAN). A truly wonderful finish to my week of culinary adventures.
Attachment 44152
Teeny tiny (quarter inch) cubes of beef (probably, but could have been horse) with Kenya beans and red pepper in a rich tomato sauce on a bed of thick, almost chewy, noodles, garnished with coriander leaves. Fantastic! :thumbup:
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Limey, it looks like they use a lot of fresh veggies. Do you know if they're local, or coming in from elsewhere?

In a hotel like that it's hard to say, but the local markets are bursting with fruit and veg at this time of year until early autumn, at least ...

Yeah, this is a bad time to wonder where it comes from, when they're up to their ears. :haha: