Lunch! What'd ya have? (2012–2014)
Posted 27 January 2014 - 09:55 PM
• Spaghetti [Garofalo] tossed in the pan w/ a sauce of sautéed garlic, shallots, chopped spicy capocolla/capicola [Goose the Market], sliced mushrooms, chopped trimmed broccoli rabe, salt, dried thyme, powdered dried sage.
• Chicken broth: from chicken frames ("grass-fed"), chopped up and cut along (through) the backbone (cleaver) plus chicken quarters (chopped up), carrots, celery, salt. Really intense chickeny flavor & smell.
• Bête noir, raspberry chocolate truffle [Rene's Bakery].
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Posted 28 January 2014 - 06:16 PM
Rice congee with sliced pork belly & ja3 choi3 (zha cai; 榨菜).
Sliced ginger, a few cloves of garlic, sliced pork belly (skin on), ja3 choi3.
Ginger & garlic being sautéed & browned in the pot w/ peanut oil.
Pork belly & ja3 choi3 added in; plus salt. Then water, simmer about 1 hour; then rice (Basmati), simmer about half to two-thirds of an hour more. Water/rice approx. 8-9/1. ETA: Oh, I also added in sliced-up deep-fried tofu puffs (commercial) towards the end.
Bowl of the final stuff, w/ chopped scallions, coriander leaves, dung1 choi3 (Tianjin preserved vegetable; 冬菜), freshly deep-fried sliced shallots.
Edited by huiray, 28 January 2014 - 06:34 PM.
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Posted 29 January 2014 - 12:03 AM
Today, spicy crab fried rice with prawns. Two species of crab meat (and roe) fried with prawns, garlic, fermented black beans, spring onion and chilli.
Edited by liuzhou, 29 January 2014 - 12:23 AM.
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Posted 29 January 2014 - 12:32 PM
So my daughter took me shopping this morning and at the meat counter my eye was immediately drawn to this:
Calf liver that is not cut so thin that it is incinerated almost immediately. Not often you see this around here. No question what would be for lunch when I got home.
Sauteed calf liver with onions and some store-bought coleslaw. Heavenly.
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"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog
Posted 30 January 2014 - 08:51 AM
Leftover from a catering event, i have perhaps, 100 dollars worth of lobster meat. So, tonight I will make lobster ravioli and lobster pot pie for the freezer. And then the three of us will be living on lobster rolls for the next several meals as well. Not a bad school lunch for the little one.
Here is the first of a few. A little creme fraiche and a little butter.
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Posted 30 January 2014 - 09:59 AM
I'm again, dying here
""" tonight I will make lobster ravioli and lobster pot pie for the freezer. """
I thank G(g)od that for my sake only, not yours, at least its not Stone Crab.
- judiu likes this
Posted 30 January 2014 - 05:44 PM
Posted 31 January 2014 - 12:55 AM
Glad that some folks have lots of lobster meat to dispose of. Tasty, yes. But still - for myself it isn't that incredible an ingredient; and it was even once treated as a trash ingredient, eaten only by those who could not afford anything better. Such are the vagaries of time and culinary mores.
When all is said and done, I appreciate lobster when I am served one but I do not hanker for one nor go out of my way for one nor crave one when other options are presented to me. YMMV.
This discussion continues in the Lunch! What'd ya have? (2014– ) topic.
Edited by Mjx, 31 January 2014 - 02:41 AM.