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Lunch! What'd ya have? (2014–)


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#1 huiray

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Posted 31 January 2014 - 12:13 AM

This is a continuation of the Lunch! What'd ya have? (2012–2014) topic, which grew too large for our servers to load.

 

 

 

 

Today, a modified "Pasta Carbonara".  Note quotes.

 

Three egg yolks, shaved Pecorino Romaro, sautéed diced guanciale plus lamb bacon [both from Goose the Market], some of the fat/oil from the sauté, ground black pepper, linguine [De Cecco], parsley leaflets.

 

DSCN0442b_1k.jpg

 

p.s. The pic shown of the plated stuff was about half of what I made. ;-) 


Edited by Mjx, 31 January 2014 - 02:39 AM.
Note added.

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#2 Paul Bacino

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Posted 31 January 2014 - 12:26 PM

I'm in on the New Thread!!  :)

 

My version Of  " Lotus Root Soup

 

This is a package Lotus root ( First Timer here ), I blanch the Baby Bok choy,  saute the king Trumpet, then assemble in my dark chxn broth, infused with Asian type flavors.

 

Toppings--Tofu, scallions and Sambal Oelek

 

BTW--any other ideas for Lotus root, clue me in?

 

12239753263_cc5ad7e100_k.jpg

 

 

 


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#3 huiray

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Posted 31 January 2014 - 02:11 PM

Lotus root - besides soup, one can use it in stir fries (pair w/ other crunchy veggies, or have a mix of crunchy and "soft textured" veggies/conmponents [try fresh wood-ear fungus as one component]); in braises w/or w/o meat; as a tempura item; steamed w/ seasonings and/or complementary veggies w/ or w/o meats...  One might google "lotus root recipes" too.  :-)



#4 huiray

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Posted 31 January 2014 - 03:05 PM

Lunch today at Sushibar in Indy.

 

• Miso soup & salad w/ sesame-ginger dressing, gratis.

Agedashidofu.

• Grilled hamachikama.

Chirashi.

 

Burp.

 

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#5 Anna N

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Posted 01 February 2014 - 06:19 PM

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Leftover Shanghai noodles, Shanghai bok choy, bean sprouts, egg and meat stripped from leftover pork ribs.
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#6 liuzhou

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Posted 03 February 2014 - 07:02 PM

"Stinky Tofu" (臭豆腐 chòu dòu fǔ).

 

Hunan style fermented tofu with chilli sauce, scallions and coriander leaf (cilantro). It stank, but it was delicious.

 

chou doufu4.jpg

 

EDIT: more info on the Stinky Food thread.


Edited by liuzhou, 04 February 2014 - 08:40 PM.

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#7 Dejah

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Posted 04 February 2014 - 06:59 AM

liuzhou:

 

How is this stinky tofu packaged, sold, and served in this picture. Looks really interesting!
Is the texture soft and silky inside? 
WHY is it that stinky food, such as this and durian can smell SO bad but taste SO GOOD!? I think spicy chili sauce really adds to a dish like this.


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#8 liuzhou

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Posted 04 February 2014 - 08:52 AM


 

 

liuzhou:



How is this stinky tofu packaged, sold, and served in this picture. Looks really interesting!

 

It is strictly street food. I've never come across it in a restaurant, or seen it available for home preparation.

I'm currently working on a post for my blog with more details, but need to track down my favourite supplier and question her a bit more. I'll let you know when I"ve sorted it out.

Yes, it is soft and silky inside.
 

WHY is it that stinky food, such as this and durian can smell SO bad but taste SO GOOD!? I think spicy chili sauce really adds to a dish like this.

 

 

Good question. If only I had a good answer. I love durian. There is a durian café in town which only sells durian, durian sodas, durian ice cream etc. I was there just this afternoon. But I have friends who won't even walk down the street where it is.

Then there are the wonderfully putrid cheeses from France and Italy.

More information on the Stinky Food thread.


Edited by liuzhou, 04 February 2014 - 08:42 PM.

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#9 huiray

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Posted 04 February 2014 - 11:02 AM

A cheese plate for lunch a few days ago:

Whole-grain seeded Lavash crackers; then going clockwise - Rustica alle Noci, Toscana, Polkton Corners, Bohemian Blue, Caso Bolo Mellage.

 

DSCN0449a_1k.jpg


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#10 Anna N

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Posted 06 February 2014 - 10:08 AM

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Swedish crispbread topped with smoked salmon flavoured cream cheese, cucumber and topped with shichimi togarishi.
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#11 huiray

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Posted 06 February 2014 - 12:10 PM

Lunch a few days ago:

 

Leftover daikon-pork balls-pepper soup (see here), w/ min6 sin3 () (mee sua) and pickled scallions & Japanese cucumbers.

 

DSCN0472a_1k.jpg

 

--------------------------

 

Lunch yesterday:

 

Linguine & fresh fettucine w/ butter, walnuts, cream, gorgonzola.

 

DSCN0483b_1k.jpg

 

Leftovers for lunch today.


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#12 Norm Matthews

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Posted 06 February 2014 - 02:13 PM

I made some soup. I don't know what you'd call it.  Maybe chicken, bean and vegetable soup. I cooked some pre spoaked mixed beans in water,(I took out most of the lima beans) poached chicken breasts in chicken stock. Cooked onion, baby bok choy, garlic, carrots, potato, zucchini in olive oil until softened.  Added can of diced tomatoes,  bay leaf, Parm. cheese rind, chicken, chicken stock, a little beef stock and simmered about an hour. Tasted for salt.  Added cheese tortellini, cooked 7-10 minutes, removed bay leaf, served.

 

DSCN1249_zps04fc07ce.jpg


Edited by Norm Matthews, 06 February 2014 - 02:21 PM.

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#13 Paul Bacino

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Posted 06 February 2014 - 02:58 PM

Lunch! What'd ya have?  Tomarrow  :huh: 

 

A  "Root Canal"  --  so nothing to post for a while after

 

Sorry I couldnt resist, even me as a dentist, not looking forward to it.


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#14 rotuts

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Posted 06 February 2014 - 03:29 PM

Ive never had a prob. w the Root Canal.

 

maybe you and the Root-ist need to 'review proceedures '\

 

just saying 

 

I think a 'french dip' on some Fine Prime would work ...

 

just dip that Bun in the Jus.

 

just saying again.   

 

BTW  they use Microscopes for the R.C.  your way?

 

Look Them Up.


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#15 Kerry Beal

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Posted 06 February 2014 - 06:17 PM

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Had some pork belly in the fridge that needed using up - so took along all the fixin's for ramen to work today.  Used the Cheater's Asian Broth, soy sauce eggs from Japanese Soul Cooking.  A very satisfactory lunch.  Need to get a couple of deeper bowls to keep at work.


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#16 Blether

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Posted 06 February 2014 - 10:23 PM

I roasted a couple of small chickens this morning, mostly with the aim of making pie.  Half of one of them made lunch.

 

This is when I turned them during roasting:

 

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and this is them done:

 

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I need to use a little bit shallower pan to get the browning all the way down the sides.  Other than that, not much room for improvement.  I ate the half with just a spoonful of roasting juices - the breast's juicy & tender, the skin's crispy all over and the red meat's cooked just right, leaving the bones clean.

 

- salted inside & out, 1tsp (~5g) salt per 2.25lb bird, bagged in the fridge for 48 hrs, & dried for another 48 hrs in the fridge, uncovered on the roasting rack in the roasting pan

- turned every 12 hours throughout (or, once after dinner and once after getting up in the morning)

- roasted at 200C breast down for 40 minutes.  A few tablespoons of water added to the pan first, to keep the drippings from ending up burnt

- turned and roasted 20 minutes - turning up to 210C at first, watching & going to 220C for the last 5 minutes

 

Green beans to follow, then coffee.


Edited by Blether, 06 February 2014 - 10:25 PM.

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#17 Blether

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Posted 06 February 2014 - 11:33 PM

Oh.  Unable to edit to add: 1.5 hours coming up to room temp before roasting.


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#18 Kerry Beal

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Posted 08 February 2014 - 09:42 AM

IMG_1079.jpg

 

Like deja vu all over again - but needed to show off my lovely ramen bowl that I picked up at J-town when we were last there.

 

Those soy sauce eggs get a little salty after a couple of days in the marinade!

 


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#19 huiray

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Posted 09 February 2014 - 05:56 PM

Two recent simple lunches.

 

-----------------------

 

• Fried rice.  Done w/ smashed chopped garlic w/ peanut oil, diced Dodge City Salami, sliced Debreziner sausages, 3 eggs scrambled in situ, chopped/chiffonaded collard greens, two-day-old Basmati rice, salt to taste.  Served w/ coriander leaves garnish.

• Remainder of the daikon - pork meatballs - white pepper - pork bone stock soup from a couple days ago.

 

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------------------------

 

• Chicken (drumstick), garlic, cabbage & parsley soup; w/ min6 sin3 (mee sua).

 

DSCN0494a_1k.jpg

 


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#20 robirdstx

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Posted 11 February 2014 - 12:03 PM

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Turkey Breast, Baby Swiss and BLT Wrap with Mayo
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#21 Meredith380

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Posted 11 February 2014 - 04:14 PM

attachicon.gifimage.jpg
Turkey Breast, Baby Swiss and BLT Wrap with Mayo

Can you mail order that please :)

Edited by Meredith380, 11 February 2014 - 04:16 PM.

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#22 Blether

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Posted 14 February 2014 - 01:25 AM

On Wednesday I mentioned the local Italian place, Il Mondo.  Of course I had to have lunch there:

 

Five assorted appetisers and small salad.  The pink/purple one is delicious pickled onion:

 

2014-02-12%2013.17.25.jpg

 

Tomato/cream/prawn pasta:

 

2014-02-12%2013.25.28.jpg

 

- and coffee, JPY1,200 total, about twelve bucks.  There are cheaper courses, but I though I'd push the boat out.


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#23 Blether

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Posted 14 February 2014 - 01:27 AM

Today, the last piece of chicken pie.  Mizuna with garlicky vinaigrette.

 

2014-02-14%2013.30.42.jpg


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#24 liuzhou

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Posted 14 February 2014 - 01:45 AM

That is a beautiful looking pie, Blether. I had to look up 'mizuna' but  found I know it by its Chinese/Japanese name (水菜 shuǐ cài), after all. It's not common round here, but turns up occasionally. I've eaten it in restaurants but never cooked it.

 

robirdstx - sign me up for the mail order wrap service, too. 


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#25 Blether

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Posted 14 February 2014 - 04:06 AM

Thanks, Liuzhou.  I posted the pie in Dinner! when it was newly-baked. Yes, mizuna is how that's read in Japanese - 'na' is the native or kun- reading, 'sai' as in yasai 野菜, vegetables, is the on- or (Japan's) Chinese reading.


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#26 huiray

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Posted 14 February 2014 - 04:43 AM

Thanks, Liuzhou.  I posted the pie in Dinner! when it was newly-baked. Yes, mizuna is how that's read in Japanese - 'na' is the native or kun- reading, 'sai' as in yasai 野菜, vegetables, is the on- or (Japan's) Chinese reading.

 

While 蔬菜 is the Chinese generic term for "vegetables" (versus 野菜 for "vegetables" in Japanese).  But I see from a search that is an uncommon hyōgaiji in Japanese.



#27 huiray

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Posted 14 February 2014 - 05:35 AM

Lunch on Wednesday:

 

• Rest of the pasta sauce from here, tossed w/ spaghetti [Garofalo].

• Spinach blanched in oiled hot water, tossed w/ oyster sauce & generously dusted w/ white pepper.

• Chinese roast pork [via Asia mart].

 

DSCN0533b_1k.jpg

 

--------------------------

 

Thursday lunch:

 

• Fresh mushrooms - shiitake, wood ear, bunapi-shimeji (white beech), common white - sautéed w/ julienned ginger, peanut oil, rice wine (ryori-shu was used), a bit of sea salt, sliced scallions.  Eaten w/ soba noodles.

• Slow-simmered chicken broth (chopped up stewing chicken) w/ red, orange & yellow carrots; and Western celery.

 

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Edited by huiray, 14 February 2014 - 06:08 AM.

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#28 Anna N

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Posted 14 February 2014 - 12:56 PM

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Headed south of the border on Wednesday and picked up some boneless, skinless chicken breasts at Wegman's in Buffalo. Usually it's a cut of meat I avoid but I'm learning to view it as a flavour carrier when it is so embarrassingly cheap! I sous vided 4 breasts and today ate part of one (cold) drizzled with a spicy sauce that is adapted from one in Land of Plenty.
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#29 rotuts

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Posted 14 February 2014 - 01:05 PM

""   a flavour carrier when it is so embarrassingly cheap ""

 

also much moister w SV

 

im able to get these for 1.77 USAD, periodically.  after removing the tendon (s)  you can do a lot with it.

 

some times i butterfly them and stuff them will all sorts of things. tie them up to keep the shape and bag them.

 

what SV temps have you been using ?


Edited by rotuts, 14 February 2014 - 01:05 PM.


#30 Anna N

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Posted 14 February 2014 - 02:14 PM

""   a flavour carrier when it is so embarrassingly cheap ""
 
also much moister w SV
 
im able to get these for 1.77 USAD, periodically.  after removing the tendon (s)  you can do a lot with it.
 
some times i butterfly them and stuff them will all sorts of things. tie them up to keep the shape and bag them.
 
what SV temps have you been using ?


I have been very happy with 62C for 2 hours. They are moist, not mealy but still not pink.
Anna Nielsen aka "Anna N"

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