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MRE

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Posts posted by MRE

    "Hotel Pans" in the residential kitchen

    in Kitchen Consumer

    Posted

    Just now, JoNorvelleWalker said:

     

    Not like a hotel pan I've seen.

     

    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.

    "Hotel Pans" in the residential kitchen

    in Kitchen Consumer

    Posted

    2 hours ago, lindag said:

    Ever since someone (sorry, I can't find the thread right now) posted a link to this pan I have been determined to make a lasagna!  I don't care that it's still hot here, I really want lasagna.

    So I made a CI recipe last night for dinner.  No pictures though.  It wasn't too tedious to make and it was very tasty.  I will freeze some for another time.

    51kosOOKGuL._SL1000_.jpg

     

    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.

    • Thanks 1

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted

    18 minutes ago, JoNorvelleWalker said:

     

    It may, but I'm not sure in what language.  When using soy based sauces I tend to overdo it.

     

    I saw the Kikkoman on amazon.  I considered it.  Kikkoman is much cheaper.  But the ingredient list is not as nice.

     

    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.

    • Like 1

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted · Edited by Smithy
    Adjusted links to be eG-friendly (log)

    3 hours ago, JoNorvelleWalker said:

    This afternoon I looked for tsuyu at Shoprite.  I did not find it so I ordered from amazon:

    Kiku tsuyu

     

    Fortunately I found some soba noodles in my kitchen...odd place to store food.  Though I noted Shoprite has a couple brands of soba should I need more.

     

    Now the question is, if one has a bottle of tsuyu, how does one prepare it for a soup or dipping sauce?  I assume it must be diluted with something besides walnuts?

     

    And should it be tsuyu or Tsuyu?

     

    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)

    • Like 1

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted

    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.

    Curried Chicken Salad Sandwich.jpg

    Brocoloni, Ham, & Fresh Mozzarella.jpg

    Brocoloni & Fresh Mozzarella.jpg

    • Like 6

    Dinner 2018

    in Cooking

    Posted · Edited by MRE (log)

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

     

     

    Swordfish, Carmelized Onions, & Asparagus.jpg

    • Like 14

    Breakfast! 2018

    in Cooking

    Posted · Edited by MRE
    spelling (log)

    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.

     

     

    Tuna Furikake, Rice, Salted Plum, & Dashi.jpg

    Plum Torte.jpg

    • Like 8

    Dinner 2018

    in Cooking

    Posted

    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.

     

     

    Angell Hair w- Tuna Sauce.jpg

    • Like 9

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted

    On 7/23/2018 at 12:16 PM, Kim Shook said:

    I've bemoaned the paucity of 3 1/2 to 4 lb. chickens here at eG before.  I was looking for a small chicken last night to do my first CSO meal and the smallest one I could find was over 5lb.  I ended up with half pound thighs and a giant Dolly Parton breast.  I don't know how anyone makes fried chicken anymore.  Those giant pieces are not good for that.

     

    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.

    • Like 2

    Breakfast! 2018

    in Cooking

    Posted

    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.

    Smoked Salmon, Compound Cream Cheese, & Bagels (1).jpg

    Smoked Salmon, Compound Cream Cheese, & Bagels.jpg

    • Like 7

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted

    10 minutes ago, Okanagancook said:

    Excellent MRE, please, post to your heart’s desire.  I too am bad at remembering to take pictures.  I need a camera that will upload via wifi also......will look for one next week.

    i really enjoy the meal posts.  as a group we are pretty good at eating seasonally.

    I use my iPhone to take the pictures, and automatically upload them to my laptop. I use the Photos app to edit them (they always need editing, at least in my case). We've got a decent digital SLR around, but it always seems like too much bother, and so rarely gets used.

    • Thanks 2

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted

    2 minutes ago, Okanagancook said:

    Excellent MRE, please, post to your heart’s desire.  I too am bad at remembering to take pictures.  I need a camera that will upload via wifi also......will look for one next week.

    i really enjoy the meal posts.  as a group we are pretty good at eating seasonally.

    The sad thing is, I've taken hundreds of pictures over the years, inspired by everyone here. I've just been too lazy to post them. I just retired from teaching and I no longer have even that as an excuse for not posting.

    • Like 2
    • Haha 4

    Dinner 2018

    in Cooking

    Posted

    6 minutes ago, Okanagancook said:

    MRE, looks like you make your own flour tortillas?

    Nope, but that is on my list of things to work on. Believe it or not, these are a Safeway house brand. They're pretty good. I toasted them on grill just before serving.

    • Like 3

    Breakfast! 2018

    in Cooking

    Posted

    The first is from a couple of days ago. A seasoned burger (home ground tri-tip), on Japanese rice, tomato concasse, & a poached egg. Today's breakfast is mu usual. Oatmeal, blueberries, a bit of maple syrup, toasted pecans, & a dollop of plain Greek yogurt. The blueberry coffee cake was an added treat.

    Burger on Rice w- a Poached Egg.jpg

    Standard Breakfast.jpg

    • Like 6

    Dinner 2018

    in Cooking

    Posted

    Dinner last night. Grilled chimichurri marinated pork loin, a bit of left over grilled tri-tip from the night before, pinto beans, Mexican rice, salsa verde (on the beans and rice), chimichurri (on the meat), salad w/ thousand island. Flour tortillas not pictured.

    Chimichurri Grilled Chops.jpg

    • Like 11

    Dinner 2018

    in Cooking

    Posted

    Definitely a member of the GBP club. I love all peppers, red, green, yellow, orange, or purple. Sweet, hot, mild, pickled, grilled, or fried. I would sorely miss peppers if they were to suddenly disappear from the world.

    • Like 4

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted · Edited by MRE
    spelling (log)

    I've been a member here for years, but almost never post anything. In an effort to start carrying my weight here is a picture of today's lunch. My version of falafel based on what's made at Falafel's Drive-In in San Jose. FWIW, they were featured on Triple-D a few years back.

    Falafel.jpg

    • Like 7
    • Thanks 1
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