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A large chicken meatball maybe?

It was May 2024 when we took our second trip to Japan. Note, I had a break from the EG community due to slow internet and low patience at our previous house. We’ve moved, I’m back. The trip was 18 months ago, so my memory may be hazy, chime in and correct me if you know better. The occasion was our 30 year anniversary and I made the decision to go about 3 weeks prior to the date. Because of this I engaged a travel agent friend to organise the trip, giving her broad parameters and a budget. She spent a lot of the budget on high end hotels which I wouldn’t normally choose, and a 5 day JR pass for our various Shinkansen rides. The trip started in Tokyo, then to Hakone for a stay in a traditional ryokan (the anniversary), then on to Kyoto and a night in Hiroshima. All in it was 11 days and we saw two new places and revisited two, being Tokyo and Kyoto. We stayed in luxury in Tokyo, the Keiko Plaza Hotel. It is close to the ginormous Shinjuku Station, wherein we got lost numerous times, and directly opposite the Tokyo Metropolitan Government Building. This building has a nightly light show and we had prime viewing from our spacious 27th floor room. It also has a free observation deck with views over Tokyo all the way to Mt Fuji. We had a daytime flight from the east coast of Australia, arriving at Narita late afternoon. There’s only a 2 hour time difference, so we hit the ground running and went out to snack our way around the area. It was a bustling and packed with dining choices. This is basically step out of the hotel and here you are. I can’t remember what this is. Guesses welcome. This looks to me like a stir fry of some kind.

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

When I make shrimp or crap or lobster or have some leftover seafood I always throw it into a bag and into the freezer. When its time or I need the space, then I make seafood stock. With the upcoming holidays I did that, then any leftover seafood I had in the freezers, I made seafood gumbo. I was really pleased with how the roux turned out as you can see the stages.

I don't know! Maybe? The official name is La Española Meats, Inc., so maybe? Inside their store, they have a counter with meat selection like at a typical deli, and also their website has an option to purchase imported or local sausages: https://laespanolameats.com/meats/dona-juana/ Neat!

Me too, I'm definitely interested. And, I'm wishing you a nourishing holiday.

@jedovaty Interesting is the "" La Española "" that makes and sells top end ' Spanish chorizo ' but made locally in CA ? I used to get some of those Chorizo's and they were very very good . same as in Spain.

What exactly is your time frame from a) finished meals at home and ready to go to b)be placed in the community fridge to c) pick up by eating public? No, there is no rush on this question. Just trying to get it all straight.

Interesting play on the traditional Sicilian pesto known as Pesto Alla Trapanese, which is made with fresh tomatoes, almonds, garlic, cheese, olive oil, basil, and mint. Traditionally, the pasta used is busiate, a special pasta from, yes, Trapani. Good stuff, though I prefer my Brussels sprouts on the side. Why ruin a perfectly fine pasta dish?! 😉

Maybe egg salad sandwiches? I like my yolks runny but egg salad on whole wheat (with some romaine or spinach or sprouts is a pretty healthy lunch or dinner. Those and some carrot, pepper strips on the side?

That's the choice? Of course, so many choices would not work as the bread would get so soggy. Hmmm... I've never really given it much thought before. I googled the topic to see what I could find and the vast majority of them are too 'wet'to last the time frame required or too costly for your budget. The only one I could see using is a pulled meat. But then you've obviously done your homework.

I'm interested, too!

Just a note on another interesting item Misfits had: Garleeks . I love green onions, I bought these out of curiosity. I should have bought 1 bundle, but I didn't know the size and got 2. It's a large bundle of garleeks. Been using them as I would green onions, they are a bit sweeter and not as "hot" on the tongue. The greens I used in Emerald sauce, a local creation by Chino Bandito restaurant. A very simple recipe. 3 cups minced green onion 1 cup minced fresh ginger root 2 teaspoons salt About 2 cups vegetable oil

That soup sounds fantastic! My guess is the tomato water. The gel around the seeds has a lot of proteins and pectin, so when it heats up it can create that scum layer. It won’t hurt the flavor, but it’s annoying to skim in a thick soup. If you want to use the juice again, straining it more finely or heating it separately first might help.

I love soft yolk eggs -- though I really love eggs, so I would try a hard fried egg sandwich.

There's a little spanish market/deli in Harbor City "La Española" that carries some amazing products and in particular tinned seafood and fresh anchovies. They have all sorts of canned products, paella pans, and and things we don't often see around here. I particularly enjoy these piquillo peppers filled with cheese and either tuna or spider crab. I go 1-2x a year to stock up, warm them in the toaster oven for a few minutes. Truly delicious. Spidercrab version was on sale this time, expiration is next year!

When I left my first husband suddenly many decades ago, I had little money. I lived on hard fried egg and cheese sandwiches for about a year. Not sure most people would be interested. I must have OD'd on them because I don't think I've had one since 1979.

Just looks fabulous, as usual, @liamsaunt. If you go back to Solaris, would you please taste the Grilled Pear starter? It has serrano ham & nut crusted fried brie cheese, fresh herbs and hot honey. It might be divine. Might even work for dessert. 🤣

Our new place has a really old electric stove which is slow to adjust temperature, I end up having one hot plate on simmer, one on high heat and one medium. It’s painful. Recently we bought an induction single burner and I love it. These type of noodle bowls are in regular rotation. I can boil two eggs and while they cool, cook noodles in the same pan. Separately on the induction burner I make the vegetables and broth. This one had Napa cabbage, mushrooms, baby bok choy, tomato and leftover cooked chicken. Chilli crisp and spring onions on top.

I use a small jam jar - dip out with the measuring spoon . . .

Very sad news. The world and cuisine was a better place because of her.

@weinoo excellent. Im sure you will pick out the tasty ones. Its a long trip for me to save $ 1.99 // pack .

I have (eG-friendly Amazon.com link) and one similar to (eG-friendly Amazon.com link). I like them both and they are both for foaming soap. I've had a few other dispensers that I did not like as much or that died early.

Not to bust your bubble or anything, but my corner fruit/vegetable stand guy has been selling various tomato packs (including the newer "varietals" I'm seeing at Trader Joe's for $4.99, as well as Camparis) for $1 a pack. The varietals are proliferating like crazy...https://www.sunsetgrown.com/our-produce/tomatoes/

Always interested! The planning and prep is a big part of the travel, right? 🙂