MRE

I have 8 of them leftover from my catering days. It's what we called them. Maybe that's inexact, but even Google brings up these pans when I searched hotel pans just now. They fit into steam tables and chafing frames, and are also great for lasagna making.

These are 1/2 hotel pans. Any restaurant supply should have them at a very reasonable price. I have several, and use them for all sorts of things. They are also available in shallower depth too, which I also put to good use.

We had calamari fritti last night on top of spaghetti al pesto sooooo.....calamari fritti omelette for breakfast.

I love tacos. They qualify as a food group in my book. These as grilled swordfish with shredded cabbage & pineapple salsa.

If they don't offer any English instructions, I'd just taste it straight, and then start adding water until I'm happy with the dilution. Agreed on the Kikkoman ingredient list. I have the fixings to make it from scratch, but the girl child wants simple, and wants it now. Usually at 2 in the morning when she's hanging with friends and her personal chef is unavailable. Your product looks pretty nice, I'd like to try it sometime, but that's a pretty premium price. I'll check a couple of local Japanese markets and see if they have it. I buy the Kikkoman stuff for $5.99 on sale compared to the $10.99 on Amazon.

We use a Kikkoman version. It's a go to snack for my daughter. For a soba dipping sauce, Kikkoman recommends on the back of the bottle 3 parts water to 1 tsuyu. Your bottle will likely have similar instructions too. We just eyeball it to taste. Kikkoman Japanese Noodle Soup Base(Hon Tsuyu)

Yesterday curried chicken salad sandwiches on multigrain bread. Today, the farmer's market had some broccolini which I never resist buying. The sandwiches with fresh mozzarela and garden sweet tomatoes had to be made. Ham for some and meatless for others.

Swordfish (from the Pacific), carmelized onions and peppers, asparagus, with crispy olive oil fried potatoes. Bread courtesy of ACME.

Zucchini and tomato salad with a dijon vinaigrette and the pasta from the other night served cold with a sprinkle of lemon zest and a little of the vinaigrette drizzled on top. No one complained.

Yesterday's breakfast. My niece wanted a Japanese style breakfast so I made her this. A bit of leftover rice in dashi with a tuna furikake, and a salted plum. I considered topping it with a raw quail egg, but I thought that might be pushing it. She seemed pleased. I also made the plum torte for the less adventurous in the group.

I needed something quick last night. Tuna sauce over angel hair. I like it when I'm in a hurry (well even when I'm not), because I can have the sauce done in the time it takes to boil the water and cook the pasta.

We're on the same page here in California too. Some of the birds are running 6-8 pounds. They're like small turkeys. I won't have anything to do with these Frankenschickens. I bite the bullet and am able buy the free range blah, blah, blah, birds in the four pound range, and just break them down and freeze them.. Smaller chickens just don't show up any more. When I look at the breast meat of the big ones in the case, regardless of supplier, they almost always show evidence of white striping, and likely suffer from wooden breast. Not interested in chicken breast with the texture of cartilage. We eat a lot more pork these days instead.

Breakfast this morning. Crepes filled with the salmon compound cheese from yesterday and some lightly scrambled eggs.

My sister & niece are in town visiting and this was breakfast this morning. Toasted bagels (Noah's...I know , I know...) & compound cream cheese (smoked salmon, capers, shallots, & lemon), lemon & chives from the garden and a bit of cracked pepper to finish.