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Lunch! What'd ya have? (2012–2014)


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#61 huiray

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Posted 09 January 2013 - 08:41 AM

rod rock, thanks - but you are too kind. :blush:

BeeZee, heh. That's the sort of thing that is fun to read about. :smile:
What is the "Portuguese Roll" you mentioned? Was it like this, or one of these? Is the difference from other rolls as given by this person or on this site?

#62 BeeZee

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Posted 09 January 2013 - 10:30 AM

Huiray, the portuguese roll was like the 4th one across in the photos on your 2nd link, from Viera's bakery (that was in fact probably the source, since they are in NJ). It is a hearty roll with dense, yet moist crumb and a nice thick crust. Sturdy enough to hold up to any sandwich filling.
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#63 huiray

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Posted 09 January 2013 - 10:46 AM

BeeZee, aha. Thanks. (I see from your profile you are in Central NJ. I guess Viera's supplies a lot of places, then?) What about those rolls with that pronounced crease as shown in the first link and [2nd row 4th pic, below the one you chose] in the second link - are those also "typical"/"common"? I'm curious, and also about when it stops being a "Portuguese Roll" and becomes something else.

I have fading memories of dining occasionally in the Ironbound district in Newark back in the day. (No, I don't remember where I went)

Edited by huiray, 09 January 2013 - 11:43 AM.


#64 Panaderia Canadiense

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Posted 09 January 2013 - 11:19 AM

BLTs. I was craving.

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#65 huiray

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Posted 09 January 2013 - 11:48 AM

Panaderia, looks very nice. Elegantly laid out too. :-)

I suppose those buns are "Kaiser Rolls" type? (cf. the "Portuguese Rolls" discussed above)

#66 rotuts

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Posted 09 January 2013 - 11:51 AM

delicious! 3 should fix any craving!

#67 Rico

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Posted 09 January 2013 - 01:17 PM

Tomatoes are not in season in Dallas right now. Which makes looking at those BLT photos nothing short of torturous. Those are beautiful.

#68 rotuts

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Posted 09 January 2013 - 01:32 PM

that bacon looks also Soooooooooooo good!

#69 huiray

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Posted 09 January 2013 - 03:56 PM

• Sautéed mushroom medley - fresh white beech mushrooms, fresh oyster mushrooms, rehydrated snow fungus; fresh ginger-infused olive oil; chopped parsley; sea salt.
• Cappelini (Racconto) tossed w/ Chopped fennel bulb sautéed w/ chopped garlic, shallots, sweet mini red peppers; seasoned to taste.
• Sliced cod; marinated in coarse mustard, ground black pepper, Honteri mirin, MRT Ryori-shu, Maussanes-les-Alpines Huile d'olive, fresh lime juice. Pan-fried w/ marinade added halfway through.

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#70 Panaderia Canadiense

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Posted 10 January 2013 - 06:44 AM

Panaderia, looks very nice. Elegantly laid out too. :-)

I suppose those buns are "Kaiser Rolls" type? (cf. the "Portuguese Rolls" discussed above)


Close enough. Those are what's called "rosa de agua" - they're similar to Kaisers (they're formed in the same way) but the bread is more like a mild sourdough.
Rotuts: only one of them was mine, unfortunately. Which means you may see me posting other bacon/tomato combos in the near future.
Rico: just to grind it in - the tomato on those sandwiches was a Brandywine. I used perhaps 1/4 of it, and I was being really generous with the slice width.

And as long as we're being tortured by other peoples' lunches.... I am absolutely green with envy over Huiray's mushroom medly. I have access here to button, slimecap, and occasionally (in a blue moon) oyster mushrooms, and it makes me so sad. Fungi are one of my favourite food groups.
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#71 huiray

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Posted 10 January 2013 - 08:34 AM

Panaderia, thanks for the bread info.

I see you are in Ecuador - not much in the way of edible mushrooms around you? Darn. :sad:

#72 Panaderia Canadiense

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Posted 10 January 2013 - 09:09 AM

Lots of edible mushrooms in Ecuador, Huiray, (in fact, pretty much anything that grows on wood down here is edible) but unfortunately they're in the forests, which is quite far from where I live. I do occasionally go on collecting trips when I've got the time (HA!) but those are few and far between.
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#73 huiray

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Posted 12 January 2013 - 01:04 AM

Lunch on Thursday:
• Cooked the rest of the white beech mushrooms & oyster mushrooms; plus small shiitake mushrooms & crimini mushrooms. All fresh. Also added in rehydrated snow fungus as previously. Chopped parsley. Added in some butter this time besides the veggie oil. Note to self - don't add butter again to mushroom medleys like this one. Not to my taste.
• "Shaved" King Oyster mushrooms (lengthwise; then cut further into lengthwise strips approximately the size of fettucine), pan-fried as "pasta" in oil & garlic. Accompanied with sautéed chicken, sliced shallots, chopped tomato, made slightly saucy. Dressed w/ sweet mini red pepper & romaine heart leaves. Note to self: if you do something like this again, cut the oyster strips thinner and cook it longer.

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#74 huiray

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Posted 12 January 2013 - 01:41 AM

Lunch on Friday:
• Steamed flounder fillets, cut into large pieces. Pre-marinated with salted (whole) soya beans [上等豆酱] (Tiger brand), sesame oil, Shaohsing wine, ground white pepper, julienned sliced fresh ginger, smashed garlic. Added sliced fresh shiitakes into the mix. Dressed after steaming w/ sliced scallions.
• Stir-fried "Yau Mak Choy"**. Romaine lettuce stir-fried w/ chopped garlic in hot veggie oil with oyster sauce & a splash of mirin.
• Steamed (boiled) white rice (Thai Hom Mali).

** Note: "Yau mak choy", as called by the Cantonese (especially in SE Asia) [see here for some images] is a sort of baby lettuce; the typical romaine (or cos) lettuce found in the west is basically the same but larger. The term is sometimes used in relation to Taiwanese "A-choy" which is not what I used here.

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#75 huiray

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Posted 12 January 2013 - 02:47 PM

Saturday lunch:
• Stir-fried beef slices w/ loads of smashed & chopped garlic and sliced bittergourd.
• "Kwun Tong" (quick boiled soup) of chopped chicken legs, sliced fresh ginger, halved crimini miushrooms, sliced shiitake mushrooms, chopped "Wong Nga Pak" (Napa cabbage) hearts, trimmed Thai basil.
• Boiled/Steamed basmati white rice.

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#76 huiray

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Posted 12 January 2013 - 03:07 PM

Oh, for "dessert" I had fistfuls of this. :-)

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#77 huiray

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Posted 13 January 2013 - 07:49 PM

• "Choy Kon T'ong" [菜乾湯; Yale: choi3 gon1 tong1] - "Dehydrated Cole" soup.
This is dehydrated "Bok Choy" [白菜乾; Yale: baak6 choi3 gon1], soaked for a while, trimmed and squeezed off somewhat; simmered for about 2 1/2 to 3 hours w/ pork ribs (short-cut; chopped into pieces) sautéed w/ lots of smashed garlic; Chinese red dates ["Hung Chou"; 紅棗; Yale: hung4 jou2; Ziziphus zizyphus]; rehydrated small dried patterned-cap shiitake mushrooms ["Far Koo"; 花菇; Yale: fa1 gu1]; salted dried cuttlefish ["Mak Yue Kon"; 墨魚乾; Yale: gon1 mak6 yu2]; and sea salt.
• "Kon Lo Mein" - Skinny wonton noodles tossed w/ a sauce of minced beef sautéed w/ chopped garlic, oyster sauce, thick dark soy sauce, MRT Ryori-shu, Higeta Honzen soy sauce, and chopped deseeded hot long green chillies.

BTW using the dried ingredients in this sort of soup is necessary to obtain the particular taste profile and characteristics desired of this soup. Using fresh (i.e. undried/non-dehydrated) stuff is just wrong. Even fresh shiitakes would be simply wrong - the taste would not be right.

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Some pics of 3 of the dried ingredients I used:

The dried cuttlefish.
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The "Dehydrated Cole"/dried Bok Choy. Two brands shown. I used the one on the left today.
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Red dates. Two good grades shown. I used the ones on the left today.
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Edited by huiray, 13 January 2013 - 08:29 PM.


#78 liuzhou

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Posted 13 January 2013 - 10:08 PM

Finger food.

Clams steamed in Shaoxing wine with garlic and chilli, finished with a splash of soy sauce and another of oyster sauce. Sprinkled with Chinese chives.

Served with crusty bread to mop up the juices.

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#79 liuzhou

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Posted 14 January 2013 - 01:04 AM

Served with crusty bread to mop up the juices.


There was a pool of juices hiding under the clams. Honest!

#80 rotuts

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Posted 14 January 2013 - 06:18 AM

what are the salted dried cuttlefish like? are they strongly 'fishy' ( in a bad sense ) is that why one would use them rather than fresh or is this a problem with older long transport times and geography?

#81 huiray

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Posted 14 January 2013 - 06:39 AM

rotuts, the dried cuttlefish impart a sort-of fishy-tangy taste to the soup as well as a burst of umami. The taste is *not* "bad" - it resembles salted dried fish, in a vague way, where good ones have a clean nice smell to it, not at all "bad". One could also think of it in the same way as dried scallops (although the smell and taste is not the same) which are also added to various kinds of soup for both the taste and the umami factor.

Nevertheless, it can be considered an "acquired taste", in a manner of speaking, especially if one has not encountered such tastes or smells before. The dried cuttlefish here is added for the taste/smell only. It is not eaten.

I'm sure issues with fast degradation &etc with fresh squid & cuttlefish would have been a factor in olden times (and even in modern times) but once the techniques and uses of the dried product were established they acquired their own desirability as an ingredient (and not the fresh stuff) in dishes for the taste profile. In this soup I made, if I used fresh squid I would end up with a differently tasting (and, to me, undesirable) soup.

ETA: Dried foodstuffs frequently become a different ingredient altogether. This is especially true of dried seafood, and of many other types of dried vegetables. They acquire their own characteristics and taste profiles as well as concentration of certain taste components, and it is an error to think of all dried foodstuffs as "poor substitutes" for the fresh stuff.

Think of katsuoboshi (shaved dried cured bonito/skipjack tuna) versus the fresh fish, as perhaps something more familiar (vis-a-vis Japanese cuisine) - one does not make dashi with the fresh fish - one uses the shaved dried/fermented/etc stuff.

Edited by huiray, 14 January 2013 - 07:34 AM.


#82 liuzhou

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Posted 14 January 2013 - 08:01 AM

Dried foodstuffs frequently become a different ingredient altogether.


That is true of preserved foods in general, not only dried. Many preserved foods were originally preserved to maintain supplies when fresh wasn't available, but become valued in their own right, either for the altered flavour or texture or whatever.

I mean no one makes bacon today to preserve pig, do they?

Edited by liuzhou, 14 January 2013 - 08:04 AM.


#83 huiray

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Posted 14 January 2013 - 08:29 AM

That is true of preserved foods in general, not only dried.


Indeed.

Dried salted plums, as another example that just popped into my mind - they *cannot* be substituted with fresh plums in dishes that call for the dried salted stuff. Not if one wished to create the dish with those characteristics that were called for as intended. Etc etc etc.

ETA: Sure, if one wished one could use the fresh ingredient instead - but the resulting dish would be specific to one's taste and would no longer be what was intended in the original or the traditional dish. There are exceptions, of course, but in general the two are not really interchangeable.

Edited by huiray, 14 January 2013 - 08:37 AM.


#84 huiray

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Posted 15 January 2013 - 02:39 PM

• "Choy Kon T'ong", leftovers from previously. Broth plus the veggie (the good stuff) largely spooned out.
Babi Pongteh chez huiray today. A Nyonya dish. Sliced pork belly simmered/stewed w/ sautéed sliced shallots, smashed chopped garlic, salted soy beans, garlic-black bean sauce, rehydrated small "flower-cap shiitake mushrooms", thick dark soy sauce, "gula melaka", sliced potatoes.
• Stir-fried baby bok choy.
• Steamed/boiled white rice (Hom Mali).

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#85 huiray

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Posted 17 January 2013 - 02:53 PM

Southern Fried Chicken today, at Mississippi Belle in Indy.
"Meat 'n three".

White meat/dark meat (leg) pan-fried chicken.
Collard greens w/ extra pot likker.
Fried cabbage.
Mac 'n cheese.
Hot water corn bread w/ onion slices.
Half-n-half sweet tea & unsweetened tea.

I was as happy as a clam.

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#86 BeeZee

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Posted 18 January 2013 - 10:24 AM

Barley with broccoli, sundried tomatoes, crumbled feta. Made a larger batch, mixed with olive oil, added a tsp of red wine vinegar to each portion in the morning. I had cooked the barley in diluted chicken broth. Eaten at the desk, as you can see.

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#87 huiray

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Posted 18 January 2013 - 10:36 AM

Barley w/broccoli - an interesting combination. Do you do this (and variations thereof) on a regular basis?

#88 Jason Perlow

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Posted 18 January 2013 - 03:44 PM

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#89 huiray

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Posted 18 January 2013 - 11:41 PM

Lunch on Friday:
• Fresh "Far Koo" [flower-pattern thick cap shiitake mushrooms], fresh white beech mushrooms and fresh "Muk Yee" [wood ear mushrooms] sautéed w/ "Wong Nga Pak" [Napa cabbage], sliced ginger & Shaohsing wine. Salted to taste.
• "Yeung Chow" fried rice: with chopped Chinese BBQ pork ["Char Siu"], sliced shrimps, chopped Chinese long beans, chopped scallions, finely chopped garlic, tossed w/ chopped plain-fried egg omelette. Eaten w/ pickled chopped hot long green chillies.

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A couple of pics of some of the ingredients:

Mushrooms (washed):

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Stuff for the fried rice:

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Edited by huiray, 19 January 2013 - 12:09 AM.


#90 rotuts

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Posted 19 January 2013 - 06:04 AM

that rice looks so good, will give it a try as have all the ingredients. maybe add some chinese sausage w/o liver!