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Lunch! What'd ya have? (2012–2014)


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#91 Dejah

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Posted 19 January 2013 - 02:36 PM

White Chicken Chili from America Test Kitchen.

Cutting down on carbs, so I picked out the cannellini beans - actually white kidney beans as I couldn't find cannellini). To help "thicken", I added steamed grated cauliflower. I did add a spoonful of 0% Greek yogurt. The Poblano, Anaheim, and Jalapeno peppers added a nice bit of heat that lingered. It was really good and I'd make it again. :smile:

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#92 huiray

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Posted 19 January 2013 - 04:29 PM

rotuts, adding in "lap cheong" would be a fine addition. I would prefer to soften it in some way first, though (e.g. steam it). I've done it with the unsoftened sausage in fried rice before on various occasions, for my taste I would prefer it better if softened first.

#93 BeeZee

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Posted 19 January 2013 - 06:42 PM

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

I like grain salads, so I will cook them in diluted chicken stock and mix with whatever veggies need to be used. I had cut the broccoli into tiny florets and stem pieces, threw it in the pan with the barley for the last 2 minutes of cooking. It was good as a hot side as well as a room temp salad with the added vinegar.
"Only dull people are brilliant at breakfast" - Oscar Wilde

#94 huiray

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Posted 20 January 2013 - 03:26 PM

Sunday lunch:
• Daikon & pork meatballs soup** eaten w/ softened (hot water soaked) "Mei Fun" (thin Chinese rice noodles).
• Blanched "Tong Ho" (edible chrysanthemum or garland chrysanthemum) drizzled w/ oyster sauce & dusted w/ ground black pepper.
To drink, a nice tasty calamansi lime juice (Luzona) over ice.

** Stock: pork bone stock, from ~5 lbs pork knuckle & shin bones w/ lots of marrow & cartilage, simmered w/ some sea salt for >6 hrs; filtered through cheesecloth. Soup: the stock, simmered w/ sliced daikon radish (peeled), ground pork meatballs [formed from ground pork + chopped scallions + ground white pepper + a few dashes of good fish sauce (nước mắm)] towards the end plus copious freshly ground white pepper. The soup is unctuous w/ the gelatin from the stock and also very peppery.






Edited by huiray, 20 January 2013 - 03:29 PM.


#95 Steve Irby

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Posted 20 January 2013 - 06:34 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.




Great looking and I sure great tasting dish. I can't wait to try.

#96 Steve Irby

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Posted 20 January 2013 - 06:53 PM

Great looking dishes on this lunch post. A shout out to huiray for all your great posts. I'm haven't had much exposure to this style of cooking but I am inspired to try some of these dishes.

#97 huiray

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Posted 20 January 2013 - 07:54 PM

Great looking dishes on this lunch post. A shout out to huiray for all your great posts. I'm haven't had much exposure to this style of cooking but I am inspired to try some of these dishes.


Thanks. Do try your hand more at this stuff, maybe you might do it more frequently with more regularity. :-)

#98 huiray

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Posted 21 January 2013 - 03:48 PM

Yong Tau Foo (釀豆腐).

Today I used soft tofu blocks, fried tofu puffs, bittergourd, brinjal, sweet mini peppers, fresh thick-cap shiitake mushrooms. Fish paste mixed w/ sesame oil, chopped scallions & cilantro, ground white pepper, sea salt. Stuffed bittergourd & brinjal slices pan-fried before poaching in chicken stock. Rest were simply poached in the stock. Napa cabbage barely wilted in the residual stock (diluted a bit) --> a companion soup. Dipping sauces: Lingham's Hot Sauce & Kokita Sambal Bangkok.

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#99 weinoo

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Posted 22 January 2013 - 07:54 AM

We had Spaghetti alla Carbonara this weekend...

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The blog post about it.
Mitch Weinstein aka "weinoo"
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#100 rotuts

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Posted 22 January 2013 - 08:26 AM

Spaghetti alla Carbonara

such a fine winter dish, and yours looks delicious!

#101 huiray

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Posted 22 January 2013 - 08:42 AM

Hmmm...I still have some pancetta in the freezer, and farm-fresh eggs, and I do have Pecorino Romano in the fridge...and it's still just a few degrees above 0ºF outside...

Edited by huiray, 22 January 2013 - 08:43 AM.


#102 weinoo

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Posted 22 January 2013 - 09:08 AM

Spaghetti alla Carbonara

such a fine winter dish, and yours looks delicious!

It is indeed a great winter dish...thanks.

Hmmm...I still have some pancetta in the freezer, and farm-fresh eggs, and I do have Pecorino Romano in the fridge...and it's still just a few degrees above 0ºF outside...


Now, the questions are - do you have some good quality pasta? And what are you waiting for?!
Mitch Weinstein aka "weinoo"
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#103 rotuts

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Posted 22 January 2013 - 09:30 AM

Roll-Up:

Joe's Whole Grain tortilla, SV turkey breast ( 4h 140 PrimeRib seasoning ), Mayo ( Im a fan ) , BaTampte half-sour, MajorGey's, spinach on the side to see the turkey. It goes on next Pre Roll.

the tortilla and turkey are warm.

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this same roll-up serves as dinner sometimes w Bean Soup. The turkey can't be beat !

Edited by rotuts, 22 January 2013 - 09:33 AM.


#104 huiray

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Posted 22 January 2013 - 09:41 AM

Heh. I do have quality pasta too. :-D

(BTW I prefer dried pasta over fresh pasta for Carbonara - just a personal preference, if you will, both in texture and final result - although I also do find that the vigorous stirring and tossing I do with fresh pasta is, um, more deleterious to their integrity...depending on which fresh pasta I use. I have never made my own pasta (horrors!!) and have tended to get fresh stuff from this very good local maker of it - and I'm sure my experiences have been colored by what I got from them. "Store bought" so-called "fresh" stuff works fine, but for my tastes a good dried pasta does best in my hands in this dish.)

#105 Unpopular Poet

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Posted 22 January 2013 - 09:57 AM

Hey everyone -- first post, glad to be a part of the discussion. This is Sunday Lunch -- Venison steaks seared in duck fat with a red wine and espresso butter, served with a side of kale and lardons. So happy that my friends hunt.

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#106 weinoo

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Posted 22 January 2013 - 10:03 AM

Heh. I do have quality pasta too. :-D
but for my tastes a good dried pasta does best in my hands in this dish.)

Yes, it's definitely a dried pasta dish. I like Setaro brand, but it's not always that easy to find.
Mitch Weinstein aka "weinoo"
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#107 liuzhou

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Posted 22 January 2013 - 11:30 PM

Two duck egg / Three mushroom (button mushrooms, shiitake and cèpes) omelette. Bread and butter.

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#108 rotuts

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Posted 23 January 2013 - 05:53 AM

I used to eat duck eggs growing up, as we had ducks. tough to steal their eggs, but not as tough as trying to get a Goose egg!

Ive completely forgotten what they taste like and im sure I cant find them near me.

#109 liuzhou

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Posted 23 January 2013 - 06:11 AM

Ive completely forgotten what they taste like


Not so different from chicken eggs but richer.

Duck eggs are my usual choice. I seldom buy anything else, although chicken and quail eggs are easily available. Haven't had a goose egg for a couple of years.

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Edited by liuzhou, 23 January 2013 - 06:12 AM.


#110 Paul Bacino

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Posted 23 January 2013 - 12:22 PM

Made a Cod Stew!!

Reserved Mussel Broth/Poached Cod/Left-over Brown Rice/Marinara/Peas/Knob of Butter and Fennel fronds to finish!! Easy and Flavorful

A Side of N0-Knead Bread!

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Its good to have Morels

#111 rod rock

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Posted 23 January 2013 - 01:59 PM

Hello Unpopular Poet, welcome to the forum! Those are nice looking Venison steaks! Good work!

"The way you cut your meat reflects the way you live."

 

Franchise Takeaway
 

 


#112 Paul Bacino

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Posted 23 January 2013 - 02:36 PM

Welcome Poet!!

Our Venison supplys are really down this yr in the Mid-west!! Along with Pheasant and quail!! :sad:
Its good to have Morels

#113 rotuts

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Posted 23 January 2013 - 02:38 PM

PB: that soup looks perfect! and beef-less to boot. what's your fav no-knead ?

#114 Paul Bacino

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Posted 23 January 2013 - 03:12 PM

Rotuts,

Thanks,, really simple!! Dish. I always save any left over mussel dish broth, good for these quick meal occasions

My favorite No-Knead Bread-- this one ( my Patient made it for me :rolleyes: --She said she had been a pain in the ASK ) well she wasnt. But, The only one I ever made was Cook's Illustrated. I just dont bake that much.

I'm open for suggestions though!!

Edited by Paul Bacino, 23 January 2013 - 03:12 PM.

Its good to have Morels

#115 DiggingDogFarm

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Posted 23 January 2013 - 03:34 PM

I used to eat duck eggs growing up, as we had ducks. tough to steal their eggs, but not as tough as trying to get a Goose egg!


That's for sure! LOL


~Martin

~Martin
 
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#116 huiray

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Posted 23 January 2013 - 06:50 PM

I was in the mood for more "Tai Yee Ma Kar Lui" [大姨媽嫁女] today. (Hairy gourd with cellophane noodles & dried shrimp) Made a lotus root soup to go with it. (Beef slices sautéed w/ garlic, water, sliced lotus root, snow fungus, fresh cloud ear fungus, raw peanuts, soft tofu, sea salt) White rice. (Hom Mali)

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#117 liuzhou

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Posted 23 January 2013 - 10:37 PM

I had other plans for lunch, but they required me going out and it's a horrible wet day here so I raided the cupboards and made a simple spaghetti with bacon, garlic, tomato and olives. And it was just fine.

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#118 rotuts

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Posted 24 January 2013 - 05:48 AM

I don't think I ever managed to get a egg from the geese we had growing up. they are fearless and very quick, faster than a 4 year old!

interestingly the Jan-Feb '13 issue of CI had a paragraph on duck eggs:

$ 4.49 for 6. Larger yolks proportionally to chicken eggs. duck: 42 % by weight yolk, Chicken 32 %. duck eggs richer. have a higher fat content. Scrambled Duck eggs: denser. Duck albumen more structure-albumen.

#119 huiray

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Posted 24 January 2013 - 10:36 PM

Thursday lunch:
• "Kon Lo Mein" – skinny wonton noodles dressed w/ a sauce of sautéed chopped garlic & shallots, minced chuck pre-marinated w/ light soy sauce, thick dark soy sauce, Red Boat fish sauce, sesame oil, and the (sweetish) juices from some "Char Siu".
• "Choy Sum" blanched in oiled hot water.
• Shrimp & pork wontons in soup** with chopped scallions & Chinese celery leaves.

Heh, I forgot about the "Char Siu" which I had on the side waiting to be sliced...didn't notice it was missing as the minced beef dressing and the wonton soup were sufficient. :-)

** Chicken stock, simmered w/ a small handful of largish whole semi-dried anchovies and a couple dried thick-cap shiitake mushrooms, volume & seasoning adjusted, poured through a sieve onto the cooked wontons in a bowl, and the scallions & celery leaves scattered in.

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#120 huiray

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Posted 25 January 2013 - 01:54 PM

Friday lunch:


• Spaghetti & meat sauce.

Brunoise of one large white onion & one smashed clove of garlic sautéed in corn oil till beginning to brown, finely sliced de-stringed Western-type celery added, tossed, ground chuck added, tossed; generous Heinz “Simply Heinz” tomato ketchup added, the mixture stirred; several dried bay leaves, good light soy sauce (Pearl River Superior) & Jozo mirin added, stirred, and sautéed till just beginning to “crisp”/brown; chopped tomatoes (canned) added, stirred; generous Maruchan rice vinegar added, stirred; a few sticks of whole cinnamon & a small handful of whole cloves added, stirred, diluted w/ a little water, covered, simmered for about 1 hour total from start.

Served over Barilla spaghetti.

• Napa cabbage flash-sautéed w/ peanut oil & sea salt.

Very hot pan, oil at smoking point, covered immediately after adding the cabbage, tossed and swirled with cover on, cover taken off after about 1-2 minutes, spluttering cabbage tossed w/ spatula, recovered & heat turned off, cover half-removed after 30 seconds.

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Yes, there is "juice"/liquid from the sauce; it has dripped to the bottom below the spaghetti in the bowl.
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