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Chris Hennes

Lunch! What'd ya have? (2012–2014)

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Salsa was on deck yesterday as I had flavorful gifted homegrown tomatoes, the limes on my tree are at that super juicy almost turning yellow stage, and the hot peppers in the garden are happy in the heat. I managed to graze my way through the day on the salsa, thin crispy tortilla chips, a handful of shrimp, and some pinto beans simmered with a few oregano flower heads and a smoky ancho chile.

While the food processor was out yesterday, and because I wanted to use the rest of the cilantro while it was fragrant and perky, I made a rough "pesto" from: cilantro, green onions, garlic, olive oil, hot pepper, touch of kumquat marmalade, fish sauce, lime juice, and roasted peanuts. Fresh ginger would have been nice, but I was out. Today I chunked some sprouty Yukon gold potatoes and set them, covered, in a hot oven. When they were almost tender I added bite-size pieces of lean pork shoulder (had just a bit in the freezer), leftover shrimp, and the pesto. I set that back in the oven and when tender, shoved it under the broiler for just a minute or two to finish. I should have just elected to use the broiler once the meat and pesto was in- to add that grilled flavor without overcooking the meat. Despite that is was excellent accompanied by the two cucumber salads I made here. I think some mint would be nice scissored in when I have another serving.

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Various recent meals.

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Lunch

• Vegetable soup. Fresh baby carrots, celery, shallots, new potatoes, scallions, fresh oregano & thyme; chicken stock.

• Pork stir-fried w/ young hydroponic collard greens [Eden Farms], with Shaohsing wine, luscious soy sauce, sesame oil, white pepper.

• White rice (Basmati).

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Lunch

• Chicken & shrimp wontons w/ “Wong Nga Pak” (Napa cabbage) and skinny wonton noodles in a soup made from simmering chicken stock w/ dried thick-cap shiitake mushrooms & stems, some veggie oil, and generous dried wakame.

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Dinner

• Fried rice. Two-day-old basmati (kept at RT); w/ garlic, peanut oil, chopped young kale, green beans, farm eggs, salt.

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Lunch

• Pork belly & vegetable soup.

Sliced pork belly was browned & sautéed w/ lightly crushed whole garlic cloves and vegetable oil, salted lightly, quenched w/ water and the mixture simmered for about 1½ hours or so. Roll-cut scrubbed fresh young carrots and small new red-skin potatoes were then added, followed by halved young new red-skinned onions about ¼ hour later. A mixture of baby zucchini, baby mottled green squash and baby dark green patty pans followed about ¼ hour later, the mix just brought to a simmer again and the heat shut off.

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Lunch

• Sliced “Kitchen Sink” (this one) sausages [Smoking Goose, via Goose the Market] sautéed and slightly browned w/ olive oil; then w/ sliced shallots, broccoli florets, bâtonnet of carrots, fresh oregano (from my deck), dash of powdered sage, sea salt & ground black pepper. Tossed in the pan w/ whole-grain spaghetti cooked in the normal manner.

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Dinner & late supper

• Chicken, celery, carrot & onion broth (see here: http://forums.egullet.org/topic/144211-breakfast-2013/page-8#entry1925162)

• Leftover spaghetti w/ Kitchen Sink sausage & etc.

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

Lunch

• Spicy chicken noodles [Nong Shim] w/ sliced fish cake (w/ carrots & peas), “wong nga pak” (Napa cabbage), chopped scallions & a fried egg.

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Lunch

• “Pak Cham Kai” (白切雞) [Asiamart] w/ garlic-ginger sauce [Asiamart] and chilli sauce (Sambal Bangkok + fresh lime juice + rice vinegar + sweet mirin + etc).

• Basmati rice tossed w/ chopped julienned ginger sautéed in chicken fat, chicken stock paste w/ soybean oil, salt, sugar, galangal and then cooked in the usual manner.

• Roma beans stir-fried w/ garlic.

• Taiwan AA-choy in chicken broth.

• “Lou Por Pang” (“Sweetheart cake”; 老婆餅) [Asiamart; made by K.W. (光華) Inc., NYC].

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Nibbles & munchies off-and-on

• Pieces of a “Wheat Branch Loaf” [Brotgarten] w/ and w/out butter.

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Dinner

• Soup. Lotus root, dried red jujubes, dried “tung koo” (冬菇), dried cuttlefish (小墨魚乾) (this one), sea salt, oil, water.

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

Lunch

• Lotus root soup (leftovers).

• Baby “Pull Mustard” (雪裡紅) (young plants of this type) stir-fried w/ garlic & a splash of sweet mirin [Honteri].

• Sweet-Spicy-Sour fresh shrimp, shell-on head-on.§

• White rice (Basmati).

I used this recipe as a jumping-off point. Modified it quite a bit. Used tomato ketchup [Heinz; “Simply Heinz”], fresh lime juice, rice vinegar, “gula melaka”, light soy sauce [Pearl River Superior], some fish sauce [Red Boat], ryori-shu [MRT] for the “sauce”. Chopped de-seeded semi-ripe “green” long hot chillies instead. Quite a lot more finely chopped fresh ginger. Generous chopped scallions, ditto ground white & black pepper. Some sea salt.

§Fresh Pacific white shrimp from Bedrock Springs Seafood Farm.

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Thanks for the nice compliment, hongda.

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I'm always salivating at the end of your posts huiray.

the same here!! And I'm vegetarian for more than 3 years)))


Be sweety - visit my blog BestCupCakeSecrets.com :blush::wub:

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Some recent meals.

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

• Broccoli blanched in oiled hot water, dressed w/ oyster sauce & ground white pepper.

• Fresh radiatore [Nicole-Taylor’s] tossed in the pan with sliced Merguez sausage [smoking Goose, via Goose the Market] (this one) sautéed w/ chopped shallots & sliced Roma beans in olive oil & garlic.

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• Fresh chanterelles sautéed w/ butter, lightly salted, tossed w/ chopped parsley.

• Capellini [Ferrara] cooked in the usual manner, tossed in the pan w/ the chanterelles at the end. Salted to taste.

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• Leftover radiatore-Merguez-etc plus leftover chanterelles-parsley-etc; combined and tossed w/ fresh olive oil.

• “Kai Lan” stir-fried w/ smashed garlic & various sauces.

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• Long, slow-simmered chicken broth (Bell & Evans chicken thighs & legs w/ celery, carrots, parsley, onions, sea salt).

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• A version of “dung1 po1 yuk6” (東坡肉) (Dongpo pork).

Sliced pork belly blanched in boiling/simmering water for ~5 minutes, drained, patted dry, sliced into “chunks”. Sliced ginger & scallions sautéed in veggie oil; “luscious soy sauce” [Kim Lan], light soy sauce [Pearl River Superior], Shaohsing wine [Wei Chuan], “sang chow” [Kim Lan] and “gula melaka” added and the mix allowed to bubble lightly for a minute or two. The blanched pork belly “blocks” were added, arranged skin-side-down as far as possible and water added to cover. Simmered for ~ ½ hr; the pork belly “blocks” turned over and simmering continued for about 3 hrs. Water added as needed.

• Tuscan kale, chopped into strips, stir-fried w/ smashed sliced garlic.

• White rice (Basmati).

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• Leftover dongpo pork w/ white rice.

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• Fresh Pacific White shrimp [Bedrock Springs Seafood Farm; via Goose the Market] steamed w/ ginger, garlic, sea salt, ryori-shu [MRT], mirin [Honteri], vegetable oil; dressed w/ sliced scallions.

• Fresh baby carrot, kale, and fennel bulb soup.

• White rice (Basmati).

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• “Pull Mustard” (雪裡紅) stir-fried w/ garlic in veggie oil.

• Fresh oyster mushrooms (wild foraged, Northern Indiana) sautéed w/ thinly sliced ginger, Shaohsing wine [Wei Chuan], sea salt & veggie oil.

• Ruby Red Trout, de-skinned; briefly poached in wakame stock.

• Trout skin “chips”.

• White rice (Basmati).

Sliced garlic briefly sautéed in veggie oil, quenched w/ water; then dried wakame, sea salt, generous ryori-shu [MRT] plus a splash of rice vinegar and a touch of sweet mirin added and the mix simmered for a while.

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• Leftover poached ruby red trout, with capellini [Racconto] tossed in the pan w/ some of the slightly -simmered-down poaching stock plus a dressing of reserved (simmered) wakame.

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• Cucumber soup.

Fat, somewhat maturing cucumber (but not quite what would be called “old cucumber”, 老黃瓜), skin-on, de-seeded, sliced into big chunks. “Yook Chook” (玉竹; Yale: yuk6 juk1; Polygonatum odoratum (Mill.) Druce), “Tai Nam Chou” (大南棗) (large sort-of-smoked large Chinese jujubes), pre-soaked “Kau Kei Chee” (wolfberry fruits; 枸杞子), honey jujubes, pork spare ribs, sliced pork, unsmashed garlic cloves, salt, dash of Hokkaido Kelp Flavor Soy Sauce [Wei Chuan], water.

• Spaghetti [Garofalo] with pesto.

Pesto: Basil [from Steffen Quiet Spring Farm], pine nuts, EV olive oil [California Olive Ranch], garlic, sea salt, Pecorino Romano; mortar & pestle.

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• Hairy gourd (“Mou Kwa”; ) skinned & sliced into fat sticks; simmered w/ smashed chopped garlic flash-sautéed in HOT veggie oil w/ softened medium-sized dried de-shelled shrimp (“Har Mai”; ) & scallions cut into 2-3 inch lengths, water, dried shrimp soaking water, a bit of chicken stock, sea salt; then softened bean vermicelli (粉絲) [Long Kow Food Enterprises (Taiwan); “World Treasure” brand; “寶純粉絲”] and the mixture gently stirred in and simmered till done. (2nd & 3rd helpings greedily devoured as well. I like this simple dish – “大姨媽嫁女” – with its clean, clear taste: “ching mei tou”; 清味道)

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There's a new food truck in town. Actually, it's really the only one besides a few verifiable 'roach coaches' (two friends are county health inspectors), so we took a stab today.

ImageUploadedByTapatalk1374951261.045601.jpg

Seemed promising as they are actually from Louisiana and leave regularly to pick up supplies. However, I've never had genuine 'Cajun' food so I'd be a bad judge.

Ordered alligator legs, gumbo (chicken and sausage) and jambalaya. They were already out of crawfish everything.

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It was all very nice, well cooked and prepared, but nothing really grabbed me. The alligator was what I wanted to try, and it was pleasantly spiced and tasty, and all the kids loved it all.

For some reason I was expecting it all to be hotter...


PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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send that Truck my way and I will let you know what think

perhaps they might have SV the alligator

Id love to try it. as I understand it the tail you might look for.

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For some reason I was expecting it all to be hotter...

I have not found Cajun food to be particularly "hot spicy" though pepper sauces are always on the table for individual adjustment and add-ins. Here is a snippet from an interview with Chef John Folse giving a a good explanation:

"Cajun food is always seasoned, but not always hot and spicy. Spicy insinuates that the food is highly flavored with peppers such as cayenne, Tabasco, etc. However, highly seasoned, which Cajun cooking certainly is, refers to flavor in our food: onions, celery, bell pepper, garlic, green onions, parsley and even herbs, such as basil, thyme, tarragon and rosemary. "

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Various recent meals.

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

Basil-y Lunch

• Basil, fish balls [Venus] & beef balls [Venus] soup.

Two cloves of fresh new season garlic (from one head of Purple Glazer garlic), deskinned, sliced longitudinally; stirred in veggie oil at moderate/low heat, water and salt added and simmered for a few minutes. Fish balls and beef balls were added and simmering continued for about 10 minutes. Fistfulls of trimmed basil (Genovese) leaves added, the mixture brought back to a simmer for a minute and the heat shut off.

• Tomato, basil & minced pork sauce with “Mei Fun”.

Sliced shallots & smashed chopped garlic were sautéed in EV olive oil till beginning to brown. A mixture of minced pork and sweet Italian-type sausage meat was added and tossed w/ the shallots for a few minutes then chopped ripe Black Plum tomatoes added. Salted, simmered for about ½ hour. Very generous trimmed basil was then added and stirred/folded in and simmering continued for about 5-10 minutes or so. The mei fun (skinny rice sticks) [Tiger brand (Taiwan)] were simply softened in a bowl by pouring boiling water over it and steeping for about 5 minutes.

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Dinner

• Leftover basil, beef balls, fish balls soup w/ soft tofu slices added in.

• Rosemary & olive oil flatbread [The Whole Market].

• Pan-fried pork & cabbage potstickers.

• Tuscan kale, normal curly kale; chiffonaded, sautéed & simmered in water + stock + Shaohsing wine + olive oil + salt.

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Dinner

• Spaghetti Carbonara. With guanciale, pecorino romano, 3 egg yolks, black pepper. Topped w/ a few parsley leaflets.

• Chicken broth (from 6-hour slow-simmered stock) w/ fresh purple-skinned carrots & celery & normal carrots.

• Stir-fried green beans.

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Lunch

• Skinny noodles in wonton soup w/ purple-skinned carrots, poached eggs, parsley & scallions.

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Late dinner

• Cod fillets steamed w/ black bean - garlic sauce [Lee Kum Kee], finely sliced ginger, smashed garlic, rehydrated thick-cap "tung koo" (Chinese shiitakes), veggie oil.

• Chicken broth (slow-simmered stock) w/ celery, carrots, shallots, some of the chicken meat.

• White rice (Basmati).

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

Lunch

• Fried rice.

Julienned ginger sautéed in veggie oil, chopped scallions (LOTS), egg whites, 2-day-old Basmati rice, deep-fried shallots, some fish sauce [Red Boat]. Basically in that order.

• Beef & green onion dumplings (“Shui Kow”), blanched “Kai Lan” and smallish fresh thick-cap “Tung Koo” (Chinese shiitake mushrooms) in broth.

The broth was made by sautéeing chopped garlic, quenching w/ chicken stock then simmering bw/ the mushrooms and a small handfull of “Ikan Bilis” (semi-dried anchovies) (heads-on). The mushrooms were transferred to the serving bowl and the broth decanted into the bowl.

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Lunch

• Sautéed yellow & green zucchini and “wong nga pak”.

• Spaghetti [Garofalo] with pesto.§

§Basil, garlic (Purple Glazer), pine nuts, Pecorino Romano, sea salt, EV olive oil; food processor.

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For some reason I was expecting it all to be hotter...

I have not found Cajun food to be particularly "hot spicy" though pepper sauces are always on the table for individual adjustment and add-ins. Here is a snippet from an interview with Chef John Folse giving a a good explanation:

"Cajun food is always seasoned, but not always hot and spicy. Spicy insinuates that the food is highly flavored with peppers such as cayenne, Tabasco, etc. However, highly seasoned, which Cajun cooking certainly is, refers to flavor in our food: onions, celery, bell pepper, garlic, green onions, parsley and even herbs, such as basil, thyme, tarragon and rosemary. "

Heidi - that is certainly helpful for a cajun-virgin (sounds like a band name). By that description, I'd say my meal above hit all the high points quite well!


PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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pastameshugana

Id be very interested in you views on the 'gator.

its my understanding that the tail is where you go for the 'best'

'does it taste like chicken?' aside from the prep itself would you get 'Garor again?

Ive never had it.

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The gator we had was legs - and I'd say it was certainly chicken-ey, like dark meat but more complicated bone-wise. There was no fishy or aquatic taste at all, but was a little stronger flavored than the typical American chicken. Probably more like the chicken we ate daily when living in India.

I'd get it again, but it was a bit pricey. Next time I'll check if they have tail.


PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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jvalentino - great looking wings

huiray - continue to be amazed by your output and food compositions.

Leftovers for us today. Harissa chicken with roasted peppers and olives over pasta. Made a quick salad with yogurt dressing and fresh herbs.

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Finished with merinque over fresh peaches topped with a raspberry coulis.

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I had 18 egg whites in the fridge from making creme brulee for a dinner party. Made an omelet with some of the whites, fresh curry leaves, bacon for hubby's and my brunch, topped it with homemade spicy chili on a toasted "everything" bagel...

attachicon.gifEggWhiteCurryLeafChiliBagel0017.jpg

Dejah - how creative! And it looks very tasty (though I couldn't do an egg White omelet...gotta have the yolks.) ;o)

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For some reason I was expecting it all to be hotter...

I have not found Cajun food to be particularly "hot spicy" though pepper sauces are always on the table for individual adjustment and add-ins. Here is a snippet from an interview with Chef John Folse giving a a good explanation:"Cajun food is always seasoned, but not always hot and spicy. Spicy insinuates that the food is highly flavored with peppers such as cayenne, Tabasco, etc. However, highly seasoned, which Cajun cooking certainly is, refers to flavor in our food: onions, celery, bell pepper, garlic, green onions, parsley and even herbs, such as basil, thyme, tarragon and rosemary. "

Very interesting. Thanks for the clarification. I'd always thought of Cajun as hot/spicy.

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Trapped at home waiting for the workman who was supposed to be here hours ago to fix my water heater for the shower, The only things I could find that I fancied were some cèpes / porcini, some ramen noodles, a bunch of green onions, dried chilli flakes and s+p.

So.

Mushroon Ramen 1.jpg

Mushroon Ramen 2.jpg

I did have a sandwich of Mongolian Cheddar with cucumber, too.

He still hasn't turned up!

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Several meals from recent days.

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

Lunch

• Boiled Chioggia beets, sliced; w/ sautéed Tuscan kale.

• Fresh chanterelle mushrooms; sautéed w/ butter + olive oil + parsley + sea salt, tossed w/ al dente orrechiete [De Ceccho].

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Dinner

• Pan-fried fresh wild-caught swordfish. Fillet pre-marinated w/ stuff including olive oil, lime juice, chopped garlic, a few dashes of fish sauce, ground black pepper, ryori-shu [MRT],bit of sea salt, bit of sugar.

• Simply-boiled rose fingerling potatoes.

• Sautéed sliced green zucchini.

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Lunch

• Fresh Alaskan Coho Salmon fillet, steamed w/ sliced ginger, fresh “Tung Koo” (Chinese shiitake-type mushrooms, thick cap), scallions, black pepper, veggie oil, fresh lime juice, sweet mirin.

• Stir-fried hydroponic loose-headed leafy Napa cabbage [Eden Farms].

White rice (Basmati).

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Brunch

Szechaunese buffet brunch at Sichuan Restaurant.

My selections:

Daikon & pork meatballs peppery soup

Marinated pork maw (cold)

Chillied beef tripe (cold)

Chillied chicken slices (cold)

Glass noodles & beansprouts dressed w/ a spicy chilli sauce & scallions (cold)

Tangy marinated beansprouts

Marinated mildly pickled cucumber slices

Marinated white jelly (agar-agar) slices

Dan-Dan noodles

Tea-smoked duck pieces

Multi-layered pan-fried flour pancake w/ coriander , spices & minced meat between the layers

Pork potstickers w/ sweet-sour-soy sauce dressing

“Salt & Pepper” type stir-fried large shell-on shrimp w/ dried chillies

Garlic stir-fried baby bok choy

Mapo tofu

Beef brisket stewed w/ daikon chunks in a spiced broth

White rice

Hot tea.

A number of other choices were passed by.

Somewhat disappointing, actually. The quality has gone down, at least in terms of what I had today. The spiciness and taste has been dialed down, compared with previously, even as recently as 6 months or so ago. Same owner-chef. Not sure what happened.

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

Lunch

• Chicken broth: slow-simmered stuff (6+ hours) w/ a cut-up whole chicken, carrots (normal plus red-skinned plus yellow), Western celery, sea salt to taste.

• Pieces of a “Wheat Branch” loaf and an “Onion Wheat Branch” loaf [brotgarten, Indy].

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Late dinner

• Fresh linguine [Woodburn Farm] tossed w/ pesto (Pecorino Romano as the cheese) & additional fresh whole basil leaves.

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Lunch

• Some more of the chicken broth (the slow-simmered stuff) augmented w/ fresh red-skinned carrots & yellow/green carrots. Yum! (Unfortunately the carrots bleed a lot of their color after simmering to soften so the bowl of finished broth + veggies looks somewhat uninteresting. The flavor, however, is very good.)

• Pan-fried Merguez sausage [smoking Goose, via Goose the Market] w/ pan-fried sliced shallots, mushrooms, trimmed Tuscan kale.

• A slice of “Bête Noir” [Rene’s Bakery, Indy], a very rich chocolate tarte.

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Lunch

• Cucumber soup

Mature-but-not-quite-old-cucumber, skin-on, halved lengthwise, deseeded, chunked. Pork spare ribs [Red Wattle Pork, blanched in boiling water (“Fei Sui”)], Goji berries, dried Solomon’s Seal roots (“Yook Chook”), Chinese jujubes, peeled whole garlic cloves (Purple Glazer), dried scallops, dried salted cuttlefish, sea salt, plain water. Simmered till done.

• Fresh linguine [Woodburn Farm] tossed in the pan w/ sautéed sliced shallots, smashed garlic, chopped tomatoes (Black Krim), sliced red pepper, trimmed broccoli rabe (rapini), some fresh thyme leaves, salt to taste.

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Dinner

• Deep-fried soft tofu slices (two blocks). Eaten w/ Lingham’s Hot Sauce admixed w/ fresh lime juice (½ of a big lime) and a dash of fish sauce.

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Lunch

• Leftover cucumber & pork spare ribs soup.

• Farm eggs fried w/ chopped scallions & chopped Chinese chive flower stalks.

• White rice (Basmati).

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Edited by heidih (log)

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Half of an "Epi" wheat stalk loaf [brotgarten] smeared very generously w/ coarse Braunschweiger [Claus' German Sausage & Meats] plus many slices of pressed tongue [Claus' GS&M].

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I'm probably going to get kicked out of this thread for this, but it was for lunch today and it was too fun to pass up showing you....

attachicon.gifLonchy.jpg

You must explain the octopus - is that a carved mushroom?

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