We are coming to Bonaire in 3 weeks for our first visit. We will be staying 11 days so have plenty of time to check out many wonderful restaurants. Love all kinds of food so what are the top recommendations?

Our favorite is Mona Lisa. It's a bit pricey, but well worth it. Yum!

Welcome Laurie!

Must do's

Swiss Chalet
Bobbejans
El Fogon Latino

Casablanca.

Also, Pasa Bon Pizza.

Wil's Tropical Grill - a bit pricey, but awesome atmosphere and phenominal food!

(Message edited by morgans4me on January 1, 2007)

Casablanca
Rib Factory
Bobbejans
Pasa Bon Pizza

Lion's Den - Love their Bacon Bleua Burger and their dinners are excellent and right on the water to view the sunset as you dine. Open every night.

Pasa Bon Pizza - great pizza Open Wed. thru Sun.

Bobbe Jans for ribs and chicken sate & fries, open only Fri., Sat., and Sunday.

El Fogon Latino- Nice local food and very inexpensive. Think they are closed on Tuesdays?

Depends on what you like, but for us

Rum Runners at Habitat - best dining location on the island and good food.

La Flamboyant in Town

City Cafe for lunch

Mona Lisa

The standard and quality of food is high on Bonaire

Your best bet are the local "snacks" like El Fogon Latino, Bobbejans, China Nobo and many others: tasty food, usually fresh, and at very reasonable prices. Search this board for other names. Richard's is also good, with a small but imaginative menu, and without the traffic you have to endure in many other restaurants.

I'm sorry, but I have to disagree with Brian, as in my experience in general the standard and quality of food in Bonairian restaurants is average at best. But of course there are exceptions and I haven't tried all establishments.

I would have to disagree with Alex-at least compared to other islands. We recently went to Tortola, and while the food was good, it wasn't nearly as good as Bonaire. Guess it depends on your expectations (it's not the U.S.) and what you're willing to pay. Food on Bonaire has always been a draw for us-in addition to, of course, the DIVING!

Alex you undermine your own argument given your comments about the local foods being tasty food, usually fresh, and at very reasonable prices.

My thoughts are quality is good but that more variety would be better with influences such as Thai, indian, chinese, Japanese etc.

I think the food on Bonaire at most places is very good Especially considering what they have to work with, shipping goods to the island.

Will's Tropical Grill
Bobby Jan's
Swiss Chalet
Pasa Bon Pizza
La Flambouyant
Donna & Georgio's
Bistro de Paris
Antriol Catering
Bongo's for lunch...burger while you squish your feet in the sand
Julios for an afternoon or late night snack
KFC - chicken wrap while you're shopping

I'm hungry!

My three favorites are Casablanca, Pasa Bon Pizza, and It Rains Fishes. It makes me really hungry just thinking about it. I sure could go for a slice of fish pizza. Yum!!!

It's a pity that discussions about food on this board usually causes more controversy than a discussion about serious subjects, like ecology, does.

Brian, I don't undermine my own arguments. I said that the local "snacks", which is what the small local restaurants call themselves, and which are usually take-aways, are good value for money, with simple, fresh food. My next remark concerned the "normal" restaurants, and has nothing to do with what I said about the local "snacks".

Mary, I've been to a lot of islands all over the world in my life, so I can compare the food to what you get there. But I can't if you mean other Caribbean islands, as I haven't been there. You are of course right when you say it's what you expect. So, I expected very simple, but well prepared food, and I hardly ever got it. Instead I got fancy, overcooked, fatty, overspiced and overpriced food at a lot of places. But I won't go any further into that, because, as I said before, criticizing Bonaire's restaurants on this board can be bad for your health (even more than eating there) - believe me, I know. I've posted on this subject before and got slaughtered. Trying to change someone's opinion about food is pointless and a waste of time.

Cynde, I agree with the "snacks" you mention, but I've had one of the worst meals of my life at one of the other restaurants you mention.

Alex

I just looked backed at some of your previous posts - your glass does seem to be half empty.

We prefer to enjoy ourselves on vacation.

http://www.oldbonairetalk.com/newsgroup/messages/1022/265954.html?1149868059#POST320852

Well done, Brian. If you can't win, don't agree or don't like what somebody says, personal attacks are the way to go. Why don't you just accept that my opinion differs from yours?

Remember, everybody, this is just about food.

Yes, I did mean other Caribbean islands...

attacks.

My point about the local snacks is that they use the same base ingredients as all of the other eateries, so quality of the ingredients is no different. We have never had food poisoning on Bonaire and that covers 12 visits in the last 8 years - something like a total of 24 weeks in all. I can't say that for the many other places we have been to. So the preparation must be normally clean and thorough. So that really leaves only price and personal taste as differences. Just my twopenneth.

That will teach me to cut and paste when posting the first section should have read,

I am happy that our opinions are not the same and I think that my remarks are observations on the tone of your posts rather than personal attacks.

Brian, I'm glad you agree we disagree, and that that's a good thing. Different opinions is what boards like this one are all about and which make them useful for others to read and get a complete picture.
By the way, I also agree that more variety in types of cuisine on Bonaire would be a good thing, and, like you, I also like to enjoy myself on vacation. How's that for a half empty glass person?

Ok boys and girls, let's take a time out here.

The question was, " Love all kinds of food so what are the top recommendations?"

Without knowing the price cap, or other factors, one can say to Laurie, Julios to Capriccio's, it's all good. Do keep in mind that some nights, the best can be off. Good service is still a on going problem for some, but we are on vacation, sit back and relax.

Brian, you packed yet?

Cactus Blue - I'm all about that restaurant - and Mona Lisa's too.

Sima down now...sima down ;-)

I've had a few bad meals on Bonaire, but I'll have to say I usually give them another chance if they have been highly recommended. Everyone does have an off night IMHO, and hey...different strokes for different folks

I've simad down now, Cynde, (I wasn't very "simad up" anyway) and you're absolutely right: different strokes for different folks. That's why I gave my opinion in the first place.

Alex, glad you weren't very simad up ;-) I don't know if you get Saturday Night Live in Holland, but there used to be a skit, Cheri Oteri would say it...here are a couple of examples...I just love it...
Cheri Oteri - Simma Down Now Wave Files

OK, I was ...back to dining recommendations :-)

Jerry

Yeh - we are ready, cameras tested, clothes stacked ready, dive kit lined up, could go tomorrow but have this thing called work till next Monday.

My big contract I was working on was finally agreed last Thursday night so not as stressed now and winding down to the holiday. Well I am sure something will crop up and I am also sure I can dodge it this week!

After reading this over again, I think Alex has a point. Now I'm commenting based on my limited cooking skills and wine knowledge.

We have to take into consideration that most of the restaurants on Bonaire have to order weeks in advance, then it's shipped in by boat or plane. Very expensive in any case.

I know a few restaurant owners and there problems are many on Bonaire. Not talking about the shacks, but the $25.00+ PP. There we except top service, well prepared food and presented nicely.

We want a imaginative menu, and some do that well, others are the same year after year. Just go to Richard's, I think it's the same menu from 1987? But good meat and potato's place, (caned green beans also) Is he still serving shrimp in the conch shell?

Look at the size of the kitchen on some of these restaurants, do you think they are set up to cook 30-50 meals close to the same time, all cooked to order? Nope. Some are pre-cooked then finished when the order is placed. Not a bad thing, just not cooked to order the way you think. FYI, one of my restaurants of choice uses a stammer to keep there pre-cooked meats warm and moist until it's ready to be finished on the grill, oven, ????

Please keep in mind, these chef's are busting there buts for us. If your meal is slow coming, could be that it's being cooked just for you. Now isn't that special Bunky?

The only place I know of on Bonaire that the food and service is 100% the same time and time again. KFC!
Seek out open kitchens restaurants, can't play games there!

Some restaurants excel on lunch, but drop the ball on diner????????

Hay, you came to Bonaire for an adventure, dining out on Bonaire can be just that. But try getting fresh vegetables when the boat does not show up! Thank God you don't have to cook for 25 people tonight!

There, I feel better.

Jerry, your post reminds me of last July. Those SubSaharan winds were kicking on the East AND West side...and the fishing boats could not get out for about 4 days in a row...NO ONE on island had "fresh fish"...we were at Wil's having dinner and talking to his wife Sue about it (the no fresh fish anywhere on island) and a group seated next to us came in, sat down, and when Sue told them there was none to be had, they got upset and huffed and puffed and walked out - We sort of giggled as we thought of them going to place after place - not being able to find fresh fish!

Cynde, thanks for the wonderful link. I liked "Simm-mmm-mm-mm-mm-mmm (full)" the best! We used to have a station in Holland that showed Saturday Night Live, but that was way back in the eighties. It's not on any cable network, not even in the digital age where there are zillions of channels to choose from. We only get US news and documentary channels, but then again, I think at least 50% of what they show on all major networks here is US-made, some good, some bad.

Jerry, of course I understand that on Bonaire it's hard to get the best and/or fresh ingredients sometimes. But that's still no excuse to serve up bad meals - a good cook can always work wonders with what is available. Ever tried a good spaghetti alla puttanesca? It's what Italian putta's (no translation needed, I guess/hope) used to make between "jobs"; it had to be easy, quick, made from food that wouldn't perish, but still good. And there's a lot of excellent recipes the world over to cook good food with just basic ingredients. You just need to have the skills and will to do it.

As for open kitchens: you can't get it more open than the Salsa-restaurant, I think, but boy do they know how to spoil good fish.
So I guess we'll meet one day at KFC...

Signing off, it's getting late here.

Have a nice night Alex.

Fish on Bonaire is cooked only one way, well done.
One inch thick tuna, ordered rare, came cooked to the point of being all grayish white. I was not being a pain, but at $23.00, I want it cooked correctly. I sent it back three time. The server was embarrassed. By the time the dish was done right, the other members of our party had already had desert. It rains fish's. Sorry, never going back.

Yes, I'm here...lurking till now. Bon Ana, y'all. And thanks guys-we had a heck of a weekend (we're open every day of the year 'cept Dec 25), with 4 of our 6 fryers breaking down at the same time, and nerves already frayed from days of firecrackers. UGH to say the least, but to be expected since we opened & bought all of our equipment at the same time (13 yrs ago). Only makes sense that all of it should break down at the same time; that it happened over a holiday weekend was just icing on the cake. I'm lucky (in a way) though, because having the biz we have entitles us to 24/7/365 service/tech calls. All businesses with this type of equipment face these challenges, and most without external support--your entire operation can grind to a close if you don't have the $2 spare part in stock, and someone to install it. For example, your air-conditioner/oven/grill/stove, etc., breaks down on the Thursday or Friday before a long weekend. The island's closed for the next 5 days-so even Fedex can't get in, yada yada. And that's besides supply chain management. There can be so much wrong you think your head's gonna spin--but the key is not to let it show. VERY difficult in the best circumstances. The wind/no fish episode reminds me when there was no flour on the island (for about a week, many years ago). Visitors thought it was "quaint" and "quirky" and "island-life" and "cute"...until they wanted bread with dinner. It didn't dawn on many of them until then that no flour = no bread ANYWHERE.

And Jerry-Richard's has changed its menu since 1987-last year he added "Stuffed Mushroom Caps" to his appetizer menu. And he does still serve the shrimp in the conch shell. I get only carrots as my vegetable there (always fresh), so have no idea about the greens & whether or not they're canned. I go to Richard's for my Cape Cods & steaks, Capriccio's for pumpkin ravioli, China Nobo for Sweet & Sour chicken (the only chicken I eat "outside" my own), and Pasa Bon Pizza for my pizzas.
;-)

Ruth

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quote:

with 4 of our 6 fryers breaking down at the same time, and nerves already frayed from days of firecrackers.

---

Nah, I took my migraine early (Fri nite) this past weekend, just to be sure to get it out of the way. It all comes down to logistics. Island life certainly can be a challenge to modern medicines!

My husband and I have been vacationing on Bonaire for about 15 years now. Without a doubt, Mona Lisa is the best restaurant on the island. Great ambiance, friendly owners and wonderful food. You can eat in the dining room or enjoy the bar hap which is a more limited menu in the bar (and a little less money), but just as delicious. We must eat there at least four times (or more) each week every time we go there and we spend at least three to four weeks each time we visit that great little island. Mona Lisa is not to be missed!!
Carol

About Richard's: maybe the menu hasn't changed that much in many years, but why change it if it's good? I just know I had wahoo (often the only "catch of the day" anywhere you go) in several restaurants, and at Richard's it was the best by far. And no exhaust fumes or noisy cars near your table.

Ruth, sorry to hear about the equipment problems and the migraine. I'm glad you got the cookers sorted out and that you "planned" your migraine on Friday night. Even if I planned my migraines like that, it wouldn't do me any good, as they usually last for several days. By the way, you once wrote that there are beekeepers on the island and that local honey is available. Could you tell me a little more about this, for instance, where I would be able to get a jar of honey?

Cynde, people should probably get used to not being able to have fish on islands, or anywhere else for that matter. A recent study showed fish stocks all over the world are declining so fast that in only 20-30 years there will not be enough fish left to be economically interesting - we might have to switch to eating jellyfish (no joke: see http://oceans.greenpeace.org/en/our-oceans/overfishing). A lot of fish species are threatened even now, including my favorite (tuna), but surprisingly little is being done about it - most governments tend to have the short term gain vision. In the Mediterranean this problem has been evident for many years now, as on most islands there are only imported or very small fish available. Local fishermen have to go further and further out to be able to catch anything. It's a sad story, sorry.

Alex....And that's exactly the reason why they need to implement the "no fish zones" on Bonaire ASAP.
As we all know they periodically rotate "no dive zones".. The same should be for fishing.

You're absolutely right. Maybe they could extend the range of the Marine Park a bit as well. But I'm afraid that will only help a little - Bonaire will no doubt see the consequences of worldwide overfishing - and global pollution as well, I'm afraid. Some biologists say it's already to late. But we may be putting people of their fish dinners like this...

Had a chance to try Paapaguyo for lunch yesterday. The double hamburger is a sin! Huge and tasty...they did forget to ask how I wanted it cooked but the taste made up for the slightly overdone texture (yes, I know that burgers are supposed to be well cooked) Give them a try...(as you all know I am the editor of the dining guide...just to keep the mods happy)

Michael, this happy mod has no issue with your post. Oh yeah, in my opinion any beef cooked beyond medium rare is.... overcooked.

Laurie, if you are still here I want to second the recommendations for China Nobo, Pasa Bon Pizza and Antriol Catering.

We always have to make a trip to Cappricio's when on island. However, we did try Patagonia a couple of nights ago. It wasn't very busy but it was early, but the food was excellent. There have already been comments about the owners being the former managers of Casablanca,etc. so won't get into that. I had the Surf and Turf and the wife had the sirloin. Both were fantastic. The service was also excellent and the staff was friendly.

Always a few meals at City Cafe as well. There are many great restaurants on Bonaire already mentioned above, but these are a few of our regulars.

Hi Alex-I have no idea where to get local honey these days. Next time you're here, ask locals you meet, like waitstaff, dm's, housekeeping, etc. Chances are one of them will know.

If I take my "Relpax" within first 20 min of migraine, I'm ok. Otherwise it'll last up to four days. Ugh.

Ruth, thanks, I'll ask around again for honey next time. I did ask a lot of people (ranging from resident biologists to handyman to housekeepers) last time, but most reacted as if struck by lightning. I thought my best bet was Rincon, but to no avail. The answers was the same everywhere: there are no beekeepers on the island and honey is imported only. Jerry Ligon did show us a "bee tree" with "wild" honeybees near a Pos (and of course I got stung) which was very interesting, but you could never get at their honey without completely destroying nest and the tree they were in. There can't be that many bees/beekeepers around, otherwise there would be a lot more swarms, settling in houses, garages etc. I think maybe the island might be too dry and barren to support large bee populations. A pity, because honey from dry areas is often very tasty.

I'm glad Relpax helps you. I've tried about everything, but only Imigran injections help me sometimes. But not always, and as they make me extremely sick for days, there's hardly any gain.

I'm interested to hear what people say about the service on Bonaire. We were just there for our first time and figured things would take longer which was fine with us, but we were surprised at how we were treated by the staff. We always went in with smiles and very rarely got smiles back to us except for at Papaya Moon (where the service was out of this world!) and also at La Guernica. As for the rest, we were wuite a bit disappointed in the service. Food was average I would have to say. As for the beauty of the island and water, that was my favorite part of the trip!!

I meant to say "quite", not "wuite". ooooops!

I have to agree with you dawn, service with
a smile is hard to find on Bonaire. Don't know why? Hard work, low pay?

Alex, next trip you need to find Nieves St. Jago, if she's still on the island. She used to sell locally produced honey (it really has been years since we bought any though).

Re: service-hard work, yes (in your 3rd language...), low pay, probably, working nights-worst. If I let my staff work when they wanted to, they'd choose 7am - 3pm. If everyone would eat fried chicken from 9am - 2pm, that'd be fine. In my 16 years of personal experience here, working at night is the most hated aspect of the hospitality industry.

Ruth is St Jago a common name in Bonaire? I know Maxami St Jago and can ask next week if he knows Nieves

Thanks, Ruth, I'll try to find her. Do you know if she lives/lived in/near Kralendijk or in Rincon? It would be great if you could locate her, Brain.

It is a common name. I have no idea where she is.

Laurie,
One of my favorites was Bambu. a bit pricey but nice atmosphere.
I also enjoyed Den Laman's restaurant...great mojitos and caipirinias.
;)

On Jan 2,2007 at 5:24 I posted about a problem with a meal I got at It Rains Fish's.

To be fair, I want to add some factors that I did not talk about at that time.

It was a Sat night, very busy. Our server was new and a bit overwhelmed. We were a large party, 12-15 people I think?

The chef had to be going full speed that night.
A few of us got the tuna steak, mix up could have been with the server, some well done, some med, some rare. Hell I've done that when I cook for six, never mind cooking for 125 people! My total bill was $23.00, not just for the tuna.

Joep runs a tight ship, and as I have said, "off one night, but hit's a home run the next". I will give it another try.

Jerry, thanks for adding the mitigating factors. But it seems that lately on various threads I've read quite a few bad comments on It Rains Fishes, equally about food and service. This is in line with my own experience last year, as I got some mediocre food (half defrosted prawns was one thing) and had the worst service I had on Bonaire. I'm all for giving second chances, but not when I read other people had the same experience, and certainly not when I'm paying for it. Suppose it's bad again - another holiday meal ruined and good money down the drain, just to say, well, I was right the first time around!

Alex, being a foodie, It takes me time to adjust to Bonaire, but I do over the weeks that I'm there. I tend to like the smaller places better. A slow pase. Find out what night is there slow night, go then!

Jerry, thanks for the advice. now I will certainly check out more of the smaller places (any tips?)and, based on last years experiences, the local "snacks". As for slow nights, I went to Salsa's on just such a slow night, and oh yes, they were slow, very much so, but instead of "slow food" I was served cold over-grilled fish, carbonized potatoes, and "free" complementary salad - mayonnaise with a hint of carrot. And all this at outrageous prices. I'm not a hamburger person (I've only eaten two in my whole life), but I'd prefer it any time over those fishes - their death was in vain.

Alex, you might want to think about cooking in?

Jerry, however simple the expression "cooking in" might seem, I had to look it one up in several dictionaries, also on line ones. I didn't find the answer though. If my guess that it means cooking at the apartment we're staying at is correct, that's what I do most of the time anyway. Partly because my wife prefers my cooking to most restaurant food (I'm the cook of the house here), but also because I have a few health problems that make eating out a bit difficult at times. At the same time, even though I'm a reasonably good cook, I hate cooking, so I try to get away from the stove and enjoy a good meal in a restaurant once in a while, certainly when I'm on vacation.

Hell Alex, you sound like me.
Yes, cooking in is doing your own diner at home.

Jerry, thanks for the language lesson - always glad to learn - I love languages.
About me sounding like you: that can only be a good thing for me. The last few days I've been feeling so bad (I had a gastroscopy today due to a stomach haemorrhage last week - must be because of all this talk about food) that I'm even wondering if I can go to Bonaire next week as planned.
When I look at your profile, I see that there are a few similarities indeed: I also always end up doing the cooking for friends, and I could have written those quotes myself. Also, being Dutch, I own two bikes. Superb picture, by the way.

I might be on Bonaire next week as well. Might is the big question? My wife has a woman problem that might have to be taken care of now! Time is not on our side.

Sorry to see you ill. Hope it passes quick.

Jerry, Alex, you will BOTH be on Bonaire...think good thoughts!

Alex, I hope you have a speedy recovery

ok

Cynde & Jerry , thanks for the moral support. A a speedy recovery however is not to be expected - this has been going on for as long as I live. The trouble is, these last few years it's been getting worse and worse. But I'll try to think good thoughts and hope for the best and imagine today is Bonaire minus 8.
Jerry, I hope your wife's "woman problem" can be dealt with before or after your Bonaire time - that is, if you're not the problem she is referring to... Sorry, that's definitely not thinking good thoughts, I'm sure you will both be there and have a great trip.

More similarities, Jerry: we're both having problems in getting to Bonaire this time and what's even more of a coincidence, the dates for our stay are exactly the same (Jan 20 - Feb 10)! And in your picture you look a bit like one of my favorite American writers, Fredric Brown.

Alex - you're sucking up here. If you can't find that in the translation books let me know.

Mara without the h, sucking up is ok!

"Cooking in" on Bonaire can pose its own challenges. A case in point: last week went shopping for some necessities and the idea in the back of my mind that maybe I'd cook rather than going out as planned. This is a bit of a challenge as my daughter eats no meat or poultry, and fresh fish is not a last-minute item on Bon. So some pasta dish maybe. Went to More for Less first, got some fruit, herbs,cheese (an aside, does anyone know the name of the weird citrus fruit they sell there? Looks like an orange, but when you cut it open no flesh, just sticky white stuff with black seeds, very tasty if a bit off-putting visually)but the pasta dinner hadn't really clicked in my head. I did notice capers on the shelf, hadn't seen them elsewhere. As I drove to the warehouse the capers led to the thought of pasta alla puttanesca. Collected Italian plum tomatoes, parsley (have only found the inferior curly stuff on Bon), but linguini and spaghetti were available only in huge, I think 5 kg packages. Not THAT hungry. Went with penne rigati. But no anchovies or capers, and no drinkable red at Warehouse, so back to MFL where these items were located (along with the preferred pasta, but went with the penne) The only olives I could find were the near tasteless black canned ones.

Nonetheless it came out pretty well, with a bottle of Malbec to wash it down, took 20 minutes to throw together, and with the notable exception of Capriccio, I can do pasta better than any of the restaurants on Bonaire (a moment of silence for Croccantino). And the view from our table at Belmar is as good as that at any restaurant, without the cars or the firecrackers.

It makes me realize just how spoiled we are in the US when it comes to availability of everything, all the time, regardless of season.

Alex and Jerry, I hope you both get to Bonaire as planned.

Mara, I don't need a dictionary for that.

What's your problem? Jerry said I sounded like him. I then looked at his profile and noticed a few similarities, which I mentioned. Later I saw that by coincidence he and I are staying on Bonaire for exactly the same period -if all goes well-, and mentioned that as well. Nothing more.

This was a civilized, friendly conversation. Maybe you're not used to that. I find your unfriendly personal remark bizarre and completely uncalled for.

David, cooking on Bonaire has always been a challenge. We are a party of 4, and one is a vegetarian. I feel your pain brother.

Thanks for the good wishes.

Alex, I think Mara met no disrespect, it is a friendly way of poking fun at somebody jokingly.

Once again it's, the i can not understand the slang as it is being used. I hope this can explain her remarks.

Alex, Mara was joking.
It's a slang term.

Trust me, Mara is a sweet gal.

No pain, more like a treasure hunt.

Sarah's near vegetarianism does present challenges. Also a bit frustrating as she makes exceptions as she sees fit, eg the chicken from carneceria latina Sat. AM! But her angle is not animal rights or health, rather environmental...sustainable food production and destructive practices such as factory swine farming. Can't discourage an idealistic 17 year old.

David & Jerry, I completely agree, it can be very trying to get the right ingredients for cooking in, certainly for vegetarians. I'm not a vegetarian, but I'm used to skipping meat dinners a few times a week. While shopping on Bonaire I found tofu and tempeh, I think at Cultimara's, but it might have been More for Less. I'm glad you found all the stuff for the puttanesca, David, and that it turned out so well. I'm a very big fan of the simple "aglio, olio, peperoncino" myself, but you need first class ingredients for that. And a bravo to Sarah, the world needs more idealists.

I guess I'll have to spend more time with my American friends here in Amsterdam, and read even more English novels than I do - and I hardly read anything else as it is, as most of my favorite writers are American ones and not or badly translated into Dutch.
By the way, I did just mail Mara's comment (with context) to an American friend, and he thought it was a serious remark as well, instead of a slang joke. So maybe it's not all my mistake. But if Guido and Jerry vouch for Mara, I retract my earlier reaction and apologize. Or is that sucking up too much again?

I'm rather proud of her myself. She got interested in environmental issues and marine biology as a result of traveling to Bonaire, and hopes to make environmental work her career.

But speaking of off-topic...

Have never done pasta with peperoncini. Do you use the pickled ones or do you need fresh (which I've never seen anywhere)? I grow a bunch of different peppers every summer, could try to get seeds.

Alex, your a good man.
"Or is that sucking up too much again?" You got the joke.

Now Jerry, don't you start sucking up to me!

David, Sarah sounds like a fine person, indeed someone to be proud of. So you've never done pasta with peperoncini? It's possibly the simplest way to prepare pasta, but also because of that probably the easiest one to get wrong. You need good spaghettini (so the finer ones), fresh garlic salt, good olive oil (Sarah will probably like the one I use: it's organic) and fresh hot peppers, never pickled ones. I can't imagine no fresh peppers being available in US supermarkets, I remember them better stocked than our Dutch ones. But they must stock dried Mexican or other hot peppers of some sort, which is always better than pickled ones. While boiling the spaghettini al dente in (organic) chicken stock or salted water, heat a fair quantity of olive oil and add the sliced peppers. Bake for a minute or two - not too hot, they shouldn't turn black -, take of the fire and add salt and garlic, strain the spaghettini and mix. Serve instantly - bon appetit!

Sorry Alex - I was a little nervous about sending the joke as I do understand misinterpretations. We have offices in Rotterdam so I frequently speak with my Dutch co-workers and sometimes we misunderstand each other. I meant no ill will - it was really meant as a joke on Jerry. He's a great guy and I suspect that since you have a lot in common with him that you are also a great person. I apologize for the mistake. It probably was the comment about "if you can't find it in the dictionary" that others found offensive and I just meant that it's hard to find a good slang dictionary. Heck - I need one just for American slang because it is different in the different regions of the states.

Sorry about that Alex and I do hope that both you and Jerry get to Bonaire as planned and then you can get together and cook up a storm...and then tell us all about it...and take pictures... and make us jealous...and then we'll be sucking up trying to get you guys to cook stuff for us.

Now everyone is sucking up to each other!

I have tears in my eyes.

We are on for Bonaire!
Louise is OK!

Mara, the mistake was all mine. That should teach me to shoot my mouth off before I understand what's being said. You're completely right in saying that language problems exist even between native speakers, and that finding good dictionaries is hell. And of course I'll gladly cook you a meal sometime - no sucking up needed. And now, guess what, I'm going to have my dinner - we're also on a different timescale. But still on the same planet.

Awww...I love good behavior. Pay attention, people: this is how it's done...a little "pardon me" here, a little "my mistake" there makes the world go round.
Mara I heard your Aniias Nin quote on "The O.C." last night...how wrong is that???

Enjoy your dinner - Geniet van uw diner. Heb een mooie nacht.

Now I have NO idea if that worked our correctly or not but I sure hope so.

That is VERY wrong...what the heck were you doing watching "The O.C." anyway - wasn't Gray's Anatomy on.... where is your priority sister?!?!

(Message edited by mara2196 on January 12, 2007)

Alex,

Thanks for the recipe which, I will try soon. Indeed we can get dozens of varieties of fresh peppers, both hot and sweet. But peperoncini to me are the pale green longish wrinkled peppers sold in jars, similar, perhaps identical, to Greek Salonika peppers. These I have not seen fresh.Perhaps this, also, is a language issue. These peppers are slightly hot, nothing like a Jalapeno. They are not fleshy like a Jalapeno.

Anyway, substitution and improvisation are the essence of cooking.

Hope your stomach settles down; I don't imagine hot peppers are on the menu right now.

p.s. for those staying at Belmar who like hot pepper, one of the shrubs in front of the building by the parking lot is a bird chili bush. Tiny green and red chilis of the type used in Thai cooking, literally hundreds of them - HOT!(threw a few of those in the Puttanesca too).

Oh and Alex - be careful offering the cooking as I was told last month that I may be headed to the Netherlands in January or February so I might have to take you up on that offer. LOL!

Jerry, Great News on Bonaire Bound! Yippee!

Now, after reading this thread, I am suddenly getting hungry, lunchtime here...

Hehe...Eric has a standing date with some buddies on Thursdays, and it's my Guilty Pleasure Night. I sit there with a cat in my lap, flipping between "O.C." and "Grey's". "O.C." has had the edge for ages, but lately, "Grey's" has been neck in neck.
Oh, yeah...the evening generally includes a glass of decent wine and a pile of vegetables too excessive for Eric to tolerate. Last night it was a giant bowl of steamed carrots. (Jerry's not listening, is he?)

JERRY!!!!!!!!!! That is FANTASTIC news! Hurray and here's a happy dance for you

Now we need to make certain that Bonaire is on for Alex too and then there will be the culinary masters together on the big B.

Yes he is.

OK then - make us jealous Jerry and Alex - make us jealous! Notice how we are setting up this whole thing... almost making it so that you would feel guilty if you guys didn't hook up to cook. I think I feel a need to get to Bonaire - SOON!...

Ah...group hug...I think I'm going to cry...or maybe I should just do my happy dance


Ok, now I have some major sucking up to do with Jerry and Alex...

CB, Mara...I used to watch the OC, then got hooked on Grey's, but now I'm hooked on Srubs...missed it last night as we were hot tubbing it...

Wonder if Laurie is still out there...Laurie, our appologies, we sort of get "off topic" once in a while;-)

(Message edited by cyndelee on January 12, 2007)

Mara, you may not be on Bonaire when Jerry and Alex are, but I will, so Jerry and Alex can cook for me! I promise, I will take pictures and everything, even do clean up duty!

I smell trouble, no, it's my lunch catching on fire!

Cynde, I thought you LIVED the OC...

CB...lol...I DO...EVERY DAY...living South of the "Orange Curtain" as we like to call it has it's perks...lol!

Okay, I'm back, and you're probably all asleep. Sorry, but a bad evening and night and a completely different time zone (Amsterdam = Bonaire + 5 hours - even +6 in summer) prevented me from replying before. Also, I do spend some time away from my computer as well - I even switch it off now and then, and I certainly don't take it on holiday with me.

I want to thank everybody for all the kind words and the crying and group hugs. Maybe we should be glad that this is all virtual... But I'll continue the trend:
- Jerry, great news about Louise! I'm happy she's OK, which of course is much more important than going to Bonaire. But it's a big bonus to be able to go.
- Mara, my compliments on your Dutch! Maybe next time you want to joke with me, you should try it in Dutch as well... A more every day / up to date version of what you wrote is "Eet smakelijk" en "Welterusten". By the way, my wife is a big fan of Anaïs Nin as well.
- David, normally in Italy they use small, medium hot, red chili peppers, but you can of course experiment with that - I wish I could get chipotle jalapeños here, I think they would be great in this recipe. Last time I was in the States I bought some in a Mexican shop on the border near Tucson, but I've long since run out. Just remember, use the best ingredients available, don't overheat, and you can't go wrong.
- Cynde, a very nice pic of your happy dance. It strikes me that everybody in the picture but you looks happy - is this the altruistic version?

Everybody seems to want me and/or Jerry to cook for them. Before I end up doing that, may I kindly remind you all of what I said earlier on this thread: "even though I'm a reasonably good cook, I hate cooking, so I try to get away from the stove and enjoy a good meal in a restaurant once in a while, certainly when I'm on vacation". I can only hope for all of you hoping for a good free lunch that Jerry does not resemble me in this way.

And girls, what the **** is OC? I've heard of Grey's anatomy, it's on one of the commercial networks here - never seen it though. Sounds to me like you're watching too much TV!

Everybody, have a great weekend!

Hey, I just noticed, I'm an experienced Bonaire Talker now. Is there a medal that goes with that?

Alex

Freddie, this is great! Wow, my first award since kindergarten, where I received a medal for being the "best Alex" in my class. It was a small class and I was the only Alex in it, but hey, it's the thought that counts. Thanks for the thought, Freddie.

Congrats Alex on becoming Experienced.

Wow, great news indeed. I am so happy you guys will be going. Oh Alex, we simply use WTF instead of What the ****. It is much easier. LOL

Alex, you going to make the trip?

Ya'll are making me all warm and fuzzy inside
Now if only our world leaders could learn to dialogue as well as BTrs
Alex, I'm keeping a light on that you'll be on your way just like our sneaky little Cynde and gastronomic Jerry

Okay, Jim, WTF it will be in future.

Jerry, this week I should get the results of the test they will perform on tissue samples they took from my stomach and duodenum - a lot depends on the outcome of that. And I will certainly have to stop vomiting (sorry, folks, but that's how it is) - no fun for me, my wife and the people next to me on the plane otherwise. The last two weeks it has been hard to keep any food down, even water or tea, let alone all the good stuff we're discussing here. But of course I'm staying optimistic and hope I will be fit enough to travel. Being sick on Bonaire is better than at home. Thank you for your concern.

By the way, here's a photo of Fredric Brown: Any resemblance?

Okay, Jim, WTF it will be in future.

...boom aka Guida, thanks for the compliment and also for the light.

Jerry, this week I should get the results of the test they will perform on tissue samples they took from my stomach and duodenum - a lot depends on the outcome of that. And I will certainly have to stop vomiting (sorry, folks, but that's how it is) - no fun for me, my wife and the people next to me on the plane otherwise. The last two weeks it has been hard to keep any food down, even water or tea, let alone all the good stuff we're discussing here. But of course I'm staying optimistic and hope I will be fit enough to travel. Being sick on Bonaire is better than at home. Thank you for your concern.

By the way, here's a photo of Fredric Brown: Any resemblance?

Okay, Jim, WTF it will be in future.

...boom aka Guida, thanks for the compliment and also for the light.

Jerry, this week I should get the results of the test they will perform on tissue samples they took from my stomach and duodenum - a lot depends on the outcome of that. And I will certainly have to stop vomiting (sorry, folks, but that's how it is) - no fun for me, my wife and the people next to me on the plane otherwise. The last two weeks it has been hard to keep any food down, even water or tea, let alone all the good stuff we're discussing here. But of course I'm staying optimistic and hope I will be fit enough to travel. Being sick on Bonaire is better than at home. Thank you for your concern. By the way, Jerry, here's a photo of Fredric Brown:



Any resemblance?

Alex, you keep me informed ok?

Ok.
Goodnight now.

Have a good night. I hope you feel better Alex.

It might be too late to bring this thread back to the topic of food but since we're making our return to Bonaire next week for a couple of weeks I'd like to hear more about any other suggestions for vegetarians.

I have a long list of places that I’ve enjoyed over the past five years but the restaurants
that have really done a great job serving my wife (full time vegetarian) is still pretty short.

Does anyone have any suggestions?

The restaurant doesn’t need to cater to vegetarians they just need to have one or two meat less dishes that you’d consider enjoyable.

Thanks

p.s. The places we frequent most often include the Lion’s Den (#1 for effort), Pasa Bon Pizza, Mona Lisa, and City Café.

Alex, "The OC" is a TV show about a bunch of way too good looking people living in way to expensive housed in SoCal who have waaaay too complex personal lives. But I claim the dialogue is amusing.
Joe, as a vegetarian, I'd add the Garden Cafe to your list, both for their salads and vegetarian entrees. Can't remember the name of Lucille's new place, haven't been there yet, but I always got something good from her if I asked.
Casablanca will offer to make your wife a pasta with mushroom sauce, but I'm pretty sure there is reduced beef stock in it...found out the hard way. Silly place for me to try to eat, but Eric wanted to go. Not even he could get through the blood sausage appetizer...

Barbara, aka "CB" thanks for the tip on Garden Cafe, we'll deifnately add it to the list.

If you happen to recall the name of Lucille's new place over the next few days please drop me a line.

If not, I'll start asking around after we arrive. I don't expect to have access to a local phone number on this trip.....it's the first time we've rented a house as opposed to staying at Buddy's.

Thanks again

Couldn't sleep very well, so I'm back already. Barbara, thanks for explaining about "The OC".

Joe, you might want to try La Guernica, which offers tapas. The Divi's Banana Tree Restaurant advertises its "vegetarian menus", but I don't know if they're any good. If you're in the Lac Bay area, the Kontiki used to serve a few nice things as well, including marinated tofu. I also know a lot of the local "Snack" places serve vegetarian dishes, most of those are side dishes. If you order a few together (they're cheap!), you can put together a nice & adventurous vegetarian meal.

Joe, it's called Pampas. I think this will link to a thread about it:
http://www.oldbonairetalk.com/newsgroup/messages/31/294217.html#POST343594
Hope that works!

Unfortunately, I think Lucille's newest adventure also failed. From what I understand, she took a beating while up at Harbor Village.

Dang! I was looking forward to trying it. Does she have anything else going on?