FavorFlav’s favorites #3: the XXL snack board
Have you ever wondered where that impossible name ‘FavorFlav’ comes from? Yes, it’s a nod to the rapper, but it stands for ‘Favorite Flavors’. And what exactly are those? From podcasts to hotspots and from secret ingredients to the latest gadgets. In this fortnightly feature, we share our favorites with you.
Delilah: “The Microplane grater (fine). I genuinely never go on holiday without it. But I also get it out almost every day at home because there’s something strange about me: I’m a home cook who really hates garlic fingers. Yes, of course I have one of those stainless-steel ‘soaps’ (a sub-favorite), and it works perfectly well, but I’d rather stay one step ahead, not peel the whole garlic clove at all, just cut off the hard end and grate away, skin and all (the skin fans out neatly, and then you just throw it in the bin). Just be careful: the finer the garlic, the stronger the flavor, so if a recipe says ‘2 cloves, chopped’, I only grate 1.”
Adeline: “I’ve just moved into a new house, so I don’t eat out anymore. I have feelings bordering on being in love with everything to do with home, such as shopping at my new supermarket, which is very similar in concept to my old one, but let’s not quibble. Because I don’t want to leave the house, but I do like to drink and eat, I do it at home. In the form of a full-bodied, rich J. Lohr (yes, I’m one of those) and an XL snack board that you have to work hard to finish. In my new kitchen-diner. It was perfection.”
Sharon: “Last Sunday I attended the Grand Gala des Patrons of the gastronomic association Les Patrons Cuisiniers. This is a group of top Dutch chefs who together hold 25 Michelin stars. Once a year, all the Patrons come together to cook a unique six-course dinner side by side. Wonderful amuse-bouches and dishes were served, with the absolute highlight being: Wagyu with sambal vinegar sauce by star chef Soenil Bahadoer of De Lindehof restaurant. Wagyu is already fantastic meat as it is, but Soenil also served a tin of caviar to drape over the meat. Not just a fun gimmick, but an incredible explosion of flavor too!”
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- Credits: specialpixels
Steffi: “I love brunch, but I have noticed something: the brunch menu is the same in so many places. Pancakes, eggs Benedict, avocado toast. Delicious, but boring. Not at Mama Makan. In this Indonesian oasis in the heart of Amsterdam, you can now enjoy (boozy) brunch every Sunday. And alongside fun Indonesian versions of all those familiar brunch dishes—think rendang pancakes, Ayam Sambal & Waffles and Tahu Goreng Benedict—they also serve one of my favorite Indonesian dishes: Bubur Ayam. A kind of Indonesian congee. Okay, not as delicious as the Bubur Ayam I had in Bali, but setting that one aside, this was truly excellent. Creamy rice porridge, tender chicken, egg and crispy Cakwe (a kind of fried bread). Add a cocktail and your Sunday can’t get any better.”
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- Emping met pindasaus en verse sambal
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- Bubur ayam
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- Lawar Udang
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- Tahu Goreng Benedict
Lauretta: “Me with an alcohol-free cocktail in my hand? That’s rather rare. I simply prefer them with alcohol. But the boozeless Friday afternoon drinks at the editorial office changed that, and I’ve been a fan ever since. Especially the Everleaf Fizz with ginger beer. Fresh, spicy and slightly bitter. Really delicious!”
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