huiray

From BRFM yesterday. Details here.

Yesterday at BRFM: Green beans, mini cauliflowers, young daikon, purple-tinged small broccoli florets/heads, Pink Beauty tomatoes, Honey mushrooms. The mushrooms came from near La Porte, IN. Plus a big green cabbage, about 10+ inches across. (no pic)

Leftover Itek Tim ladled over white rice in a big bowl. Yum. Coarse Braunschweiger & Prosciutto Rossa, with lots of small purple-tinged broccoli florets. Chomp chomp.

I see the Barclay Prime cheesesteak is still being offered. http://www.eater.com/2015/10/8/9479739/philly-cheesesteak-cheez-whiz-champagne-video http://www.barclayprime.com/_pdf/dinnerMenu.pdf I wonder if it is still Dom Pérignon that is served with it? http://www.grubstreet.com/2012/08/barclay-prime-upgrades-its-hundred-dollar-cheesesteak.html (Anybody here eaten one of these?) ETA: And,from last year, here's Mark Twersky showing how this is put together... http://www.bizjournals.com/philadelphia/news/2014/06/20/the-100-cheesesteak-at-barclay-prime.html

Itek Tim. Water, cut-up skin-on fat-on fresh duck legs, sliced galangal, trimmed & cut-up pre-soaked pickled mustard (large-leafed type) ("harm choy"), generous tamarind pulp (from a pressed block), crushed garlic, wet salted plums ripped apart plus some of the pickling liquid, palm sugar. Simmer till done. With white rice. Plus some rehydrated dried flower-pattern Chinese mushrooms braised (stove-top) w/ garlic briefly lightly browned in rice bran oil, sliced-up "fried bean curd"¶¶, unpeeled straw mushrooms (canned), some sea salt & chicken stock & water, and trimmed wong nga pak (Napa cabbage) towards the end. I sort-of concentrated on the Itek Tim (and spooning the soup over several bowls of rice consumed). :-) ¶¶ Labeled as such in English on packages of this stuff. The Chinese name is 炸豆包 which is more appropriately "fried bean package". They're basically thickish sheets of what folks here might know as "tofu skin" (a.k.a. yuba) but thicker, formed/folded into smallish stacked "blocks" which are lightly fried (usually), sometimes thoroughly fried. Frequently packaged for retail sale. The stuff is oily. The stuff I used (dang, should have taken a picture) was sort-of like this, or this, or this (but stacked thicker). This is a common brand of this stuff available in my usual Chinese grocery store, but this time I used Kimbo (金寶) brand (another Taiwanese brand).

A simple late night meal. Half a slice of rabbit & pork cheeks paté (parsley) [Goose the Market/Smoking Goose]; and broccoli florets just-cooked (still slightly crunchy) in fresh high-gelatin-content chicken stock/broth.

大姨媽嫁女. Various transliterations of this include "tai yee ma kar lui" and "daai ji maa gaa neoi" and etc etc. (The latter one is the Jyutping romanization minus the tone markings: in full it would be "daai6 ji4 maa1 gaa3 neoi5") This has to be one of the most commonly-passed-down from-parent-to-offspring simple home cooking recipes in Cantonese families and is also a "traditional" Cantonese homely dish anyway (see here). I've posted many renditions of this here (see this search) and there is even an old pictorial tutorial on eG on one variation of it too. There are various other dishes that I associate with my mother making for the family dinner table, but one that I think of almost at once, which is also a "traditional" dish, is pork spare ribs steamed with ginger, garlic and black beans., and one which I make with some frequency. No doubt lots of other Chinese folks make it too, with or without some slight variation typical of their own family or whoever the cook was in their family!

http://www.brandlandusa.com/2010/03/06/history-of-lem-pie-filling-and-pudding/ http://www.amazon.com/Filling-Pudding-Lemon-3-Ounce-Packages/dp/B000HQOVHK https://www.google.com/webhp?sourceid=chrome-instant&rlz=1C5CHFA_enUS619US619&ion=1&espv=2&ie=UTF-8#q=LEM+pudding You're welcome.

Kodoku no Gurume Season 5 has started. Info here.

Today: Claus' German Sausage & Meats: Short-tied Knackwurst, coarse Braunschweiger, pork Snecken brats. All made in-house. Goose the Market: Prosciutto Rossa (this one) [La Quercia], couple of fresh duck legs, freshly ground chuck (good stuff), Rabbit & Pork Cheek Paté (this one) [Smoking Goose], jar of Chicago-style hot giardiniera (this one) [Devanco Foods].

B's Po Boy in Fountain Square today. Half a fried shrimp po boy and half a fried oyster po boy. "Market price" for both. With hot sauces from the bottles on the table, no pic taken. Beignets with chocolate sauce. Pic of the place. Water to drink. It was not a cheap meal. With tip it was $31. "Market prices" for the shrimp & oyster indeed! Tasty enough overall, the shrimp were crunchy, though the taste of the oysters hardly came through. Not a meal I'm in a hurry to have again, largely because of the cost for this sort of food. Location on Google maps.

Is that bearded chap cutting the cheese you?

• Coho salmon – dressed/briefly marinated w/ rice bran oil, sea salt, jozo mirin, juice of half a lemon, ground black pepper; then simply steamed for about 4 minutes or so, just barely cooked. :-) • White asparagus, steamed in the juices from the steaming of the salmon (put in halfway through; salmon removed when judged just done to a warm plate; steaming of the asparagus continued for a couple minutes more). • Baby Red Gold potatoes, scrubbed & simply simmered in salted water, drained & tossed w/ Arbosana EV olive oil & chopped parsley.

Hello BK Eats, I had been wondering about your absence from posting here... :-) Umm, sambal and butter with oysters?

Rice congee. Julienned ginger, oil, short-cut pork spare ribs, sea salt, sauté. Water, chillied shredded preserved mustard stems (榨菜) [Wujiang brand], bring to simmer, cook about ½ hour. Long grain rice, stir, simmer till done; about 1-1½ hours total time. Serve, dressed w/ chopped scallions, finely julienned ginger & deep-fried sliced shallots. Plus lettuce & zucchini sticks on the side.

A batch made this past weekend. Pastured free-range chicken backs & necks. Some ginger, some sea salt. Skimmed at beginning. About 7-8 hrs low simmer.

Couple of past meals. Fresh Tan Tan Ramen [sun Noodles], with char-siu [Asia Mart], fish tofu & chopped scallions. Farmers' Market romaine lettuce stir-fried w/ a bit of oyster sauce. Beef & tendon meatballs [Venus] and fish balls [Venus] in freshly-made chicken broth/stock, with julienned Tuscan kale, small broccoli florets, sliced green zucchini. Eaten w/ thin fresh rice stick noodles (bánh phở tươi) [sincere Orient Food Co.]. Dressed w/ deep-fried sliced shallots.

Heh. Lots of gabagool was eaten in this house, I think. :-)

Ah, the Neapolitan dialect strikes again!

Linguine [Rustichella d'Abruzzo] tossed in the pan w/ sautéed garlic, sliced guanciale & hot capicola, and chopped broccoli rabe (rapini).

Yesterday from the Broad Ripple Farmers' market - see here.

Last week I skipped the Farmers' Markets but did buy stuff from one of the Chinese groceries and stuff from here and there. Don't remember all the things now. ------------------------------- Yesterday: Broad Ripple Farmers' Market: Bulb anise, broccoli rabe, frilly green & red-edged lettuces, chicken backs & necks (pastured chickens), farm eggs, small broccoli heads/florets, lacinato kale, large zucchini (each about a foot long). Al Basha: Spinach pita, cheese pita breads.

How long do you estimate the contents will last you, if "normal cooking" applies in your case without making dishes that specifically use vast amounts of garlic?

A very late night meal. Harm Choy Tong, last night's version. White rice. Water, chopped-up skin-on fat-on chicken quarter, sliced galangal, sliced garlic, trimmed sliced pre-soaked pickled large-leaf mustard, sliced ripe tomato, sea salt, "aged" rice vinegar, rock sugar, simmer; chunked firm tofu towards the end.

Baby kai-lan. Blanched in hot water then dressed w/ a sauce of {chopped garlic sautéed in rice bran oil then quenched w/ a mixture of oyster sauce, Bulldog sauce, sesame oil}. Pasta & fish. Brunoise of a red onion & chopped smashed garlic sweated/barely browned in oil, costata romanesco zucchini sliced into stickes, sauces & "second kingfish slice" from here (stored refrigerated), lots more ground black pepper & "aged" rice vinegar, jozo mirin, seasoning adjusted, simmered for just a bit more. Fish removed, sauce & rest of stuff stirred with and tossed w/ just-cooked fedelini in the pan on heat. Plated w/ some chunks of fish taken from the slice.