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Chris Hennes

Lunch! What'd ya have? (2012–2014)

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Thank you, Anna N. It might be useful to realize that lunch is not infrequently (but definitely not always) the more substantial meal of my dining day/night.

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A simple but satisfying lunch today was leftover raw kale salad (lacinto kale, roasted almonds, Feta, dried Montmorency cherries and an oil & vinegar dressing upped with garlic, cracked pepper and lemon zest), toasted sourdough with Seville orange marmalade, and onions browned in olive oil with egg whites and snipped garlic chives from the garden. I am not opposed to whole eggs; I just enjoy whites only on occasion as a binder for the other ingredients. The black kale was much greener than it appears.

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A few recent meals.

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

Lunch

• Tomato soup. From ripe tomatoes - blanched, skins removed, deseeded, chopped, simmered w/ slightly browned sliced shallots & generous fresh basil, seasoned to taste; stick blender at the end. Drizzled w/ black truffle oil & topped w/ extra fresh basil leaves when plated.

• “Kitchen Sink” sausages [Goose the Market] & Weisswurst [Claus’] simmered w/ barrel sauerkraut [Kühne; via Claus’] & a few bay leaves.

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Lunch

• Red durum wheat semolina papardelle tossed w/ a sauce made w/ Roma beans (sliced lengthwise), sliced Poblano peppers, chopped tomatoes (Cherokee Purple), chopped smashed garlic, sliced cipollini onions, sea salt, sautéed minced pork & minced Andouille sausage meat.

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Late dinner

• Leftover sauce from lunch, with white rice (Basmati).

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Lunch

• A simple Bravanese Kingfish dish, from Somalia, with modifications.

I free-handed/changed the proportions of the ingredients in the recipe to please myself. I also used “Aged Gourmet Rice Vinegar” (“陳年酢”) [Kong Yen Foods (Taiwan)] instead of the white vinegar in the recipe, and also added in the juice from a whole fresh lime as well as splashing in a bit of sweet mirin [Honteri].

• Green & purple Chinese long beans (Vigna unguiculata subsp. sesquipedale) and chopped, peeled Japanese Trifele tomatoes;§ simmered w/ a rempah paste of ginger, garlic, garam masala and ground coriander sautéed in peanut oil.

§The tomato pieces “dissolved into” and became part of the sauce.

• White rice (Basmati).

DSCN9415b_1k.jpg

DSCN9420b_1k.jpg

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So yeah. It properly belongs in the gallery of regrettable foods but I think we should sometimes be willing to show our "failures". In quotation marks because it was actually quite tasty. Beneath the roasted beets hides some crumbled Moody Blue (a smoked blue cheese) and my reason for this particular lunch was really the poached eggs. I wanted to test the theory that swirling the raw egg in a strainer to remove most of the watery white would produce a much nicer looking poached egg. It might have worked with farm fresh eggs. But these were supermarket eggs of unknown age and provenance. I broke the yolk of one and the other still managed to look unkempt. Will have to try again when I have access to some really fresh eggs. Anyone else try this technique?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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A.N.:

moving up on dcarch and mm8---?

looking good !

I think its that sprinkling of ??? around the plate that gets you in the gate.


Edited by rotuts (log)

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A Q-BLAT sandwich (Queso, bacon, lettuce, avocado, tomato). I don't do these often, but that just makes them tastier when I do get around to it....

CBLAT.jpg

(edited because for some reason the attachment entered twice)


Edited by Panaderia Canadiense (log)
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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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A Q-BLAT sandwich (Queso, bacon, lettuce, avocado, tomato). I don't do these often, but that just makes them tastier when I do get around to it....

attachicon.gifCBLAT.jpg

(edited because for some reason the attachment entered twice)

Looks great! It reminds me of my life-long favorite--cream cheese, bacon, and tomato. (As I progressed into middle adulthood, goat cheese occasionally took the place of cream cheese.) What kind of bread did you use this time?

Looks like White put Brown at an early disadvantage (the backgammon game, not the bread).


Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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Leftover roasted chicken thigh, potatoes and carrots sauteed in duck fat with some chopped onion. The duck fat had come from a breast that had been well seasoned with 5-spice powder among other things so it made for a very flavourful sautee.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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A.N.:

moving up on dcarch and mm8---?

looking good !

I think its that sprinkling of ??? around the plate that gets you in the gate.

Aleppo pepper.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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A Q-BLAT sandwich (Queso, bacon, lettuce, avocado, tomato). I don't do these often, but that just makes them tastier when I do get around to it....

attachicon.gifCBLAT.jpg

(edited because for some reason the attachment entered twice)

Looks great! It reminds me of my life-long favorite--cream cheese, bacon, and tomato. (As I progressed into middle adulthood, goat cheese occasionally took the place of cream cheese.) What kind of bread did you use this time?

Looks like White put Brown at an early disadvantage (the backgammon game, not the bread).

Simple honey whole wheat this go round, which seems to be the perfect foil for the other ingredients. And I won that game, even though I was bumped early on....


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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This fellow is a type of red snapper. Or was. He is known in Chinese as 铁甲红鱼 (tiě jiǎ hóng yú) which means "Armoured Red Snapper' (literally 'armour red fish'. And I found out why he is so named.

red snapper1.jpg

Getting those scales off was a major battle. They are huge for the size of the beast and very firmly attached. In the end I had to use dynamite. Only a slight exaggeration. I did have to go and have a lie down!

Having finally got most of them off, I filleted him and made a broth from his head and skeleton, along with some shrimp shells I had in the freezer. Then I made a fishy ramen with Chinese/Vietnamese flavours - garlic, ginger, fish sauce, chilli, the snapper, baby bok choy, coriander/cilantro, spring onion and a splash of lemon - I can't find lime. It was OK. I went back for a second bowl.

red snapper ramen.jpg

I'm still finding scales all over the house. How did they end up in the bedroom at the other end of the house?

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Probably some flew into your hair or onto your clothes and you redistributed them all over the house when they fell off gradually? Interesting fish and dish.

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Probably some flew into your hair or onto your clothes and you redistributed them all over the house when they fell off gradually?

Yes, I know. It was a rhetorical question. Although I did find one in a room which, until today, I haven't been in since Chairman Mao died!

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Various meals.

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

Lunch

• New York Strip Steak, salt-n-pepper, pan-fried.

• Sautéed button mushrooms.

• Simply boiled Red Thumb & Austrian Crescent fingerling potatoes.

• Garlic-sautéed light green/dark green zucchini rounds & yellow zucchini strips.

DSCN9430b_1k.jpg

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

Lunch

• Lotus root & pork spare ribs soup, with various additions.

• Sliced de-boned chicken thighs stir-fried w/ garlic, poblano peppers, black bean - garlic paste, Shaohsing wine, etc.

• White rice (Basmati).

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

Late dinner

• Pacific white shrimp sautéed w/ white onions, TOMATO KETCHUP ("Simply Heinz", the one w/ cane sugar in it, not HFCS), loads of chopped scallions, a bit of Gula Melaka, some rice vinegar, some rice wine (ryori-shu [MRT]).

• Fresh chopped kale (de-ribbed) poached in chicken stock.

• White rice (Basmati).

DSCN9447b_1k.jpg

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

Lunch

• Remainder of the shrimp & Poblano peppers dish from the previous day (yes, the shrimp became a somewhat "rubbery" when it was reheated) on white rice (Basmati). I had hesitated slightly when cooking the shrimp for dinner the previous day but then thought "what the heck" and dumped the full pound of it into the pan.

• Broccoli florets, Roma beans & white onions sautéed in vegetable oil.

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Lunch

• "Chow Yau Mak Choy". Romaine hearts stir-fried w/ really hot oil, julienned ginger, oyster sauce.

• Pan-fried Blue Marlin steaks, marinated similarly as was described here, for comparison's sake. On balance I think I prefer the swordfish.

• Sauce from deglazing of the pan w/ ryori-shu.

• Pan-toasted salted fresh whole shishito peppers.

• Boiled Austrian Crescent fingerling potatoes. (not pictured)

DSCN9460a_1k.jpg

DSCN9456b_1k.jpg


Edited by huiray (log)

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Some meals from the past few days.

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

• Sliced beef; sautéed w/ chopped smashed garlic, white onion wedges, “Bull-Dog” Worcestershire sauce, Shaohsing wine [Wei Yuan], fish sauce [Red Boat], sliced Roma beans, chopped green & purple Chinese long beans (Vigna unguiculata subsp. sesquipedalis), sliced button mushrooms, wedges of Japanese Black Trifele tomatoes. Served over fresh spaghettini [Nicole-Taylor's].

DSCN9468b_1k.jpg

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• Leftover top sirloin cap, reheated (and hence cooked a little more & "de-redded”).

• Leftover ginger, scallion, ryori-shu fried rice.

• Collard greens (hydroponic stuff) soup.

DSCN9480a_1k.jpg

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

• Stirfried-then-stewed mélange of hot peanut oil plus chicken fat + skin,§ dried shrimp (“har mai”, pre-softened in warm water), sliced de-boned chicken thigh meat, chilli paste with holy basil leaves [JHL = Jack Hua Co.], trimmed black wood-ear fungus (“muk yee”, dried stuff pre-softened in water), water, aged “gourmet” rice vinegar [Kong Yen Foods] & sweet mirin [Honteri]; then trimmed, de-ribbed, sliced Chinese angled loofah (Luffa acutangula) towards the end and finally mung bean cellophane noodles (pre-softened in water) and cooking continued for a minute or two more till the noodles turned transparent and most of the liquid was absorbed/reduced. Salting adjusted.

§The fat and skin was removed from one large chicken thigh, chopped up, and added to the hot oil at the beginning.

DSCN9486a_1k.jpg

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• Pork, scallop & shrimp dumplings (“sui kow”) [Wei Chuan] with skinny wonton noodles in chicken stock plus watercress (whole branches, a fistful/whole bunch) wilted in the stock.

(A "tired, cranky, don't-really-feel-like-cooking" meal. :-) )

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Chinese rose wine shrimp soup.

image.jpg

Shredded baby napa cabbage tossed with sliced scallions and topped with canned salmon and sriracha mayo.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Had some over-ripe heirloom tomatoes, part of a zuchinni, and still a bag of kale in the fridge (they keep SO well!), so for brunch, it was this from the fry pan:

HeirloomTomatoes&Egg0877.jpg

Threw on some Thai basil on the tomatoes...

Lots of different textures and flavours!

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Dejah

www.hillmanweb.com

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Anna_N, could you describe your rose wine shrimp soup a little more, please? (Also identify exactly which "rose wine" you used)

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Anna_N, could you describe your rose wine shrimp soup a little more, please? (Also identify exactly which "rose wine" you used)

http://www.finecooking.com/recipes/chinese-rose-wine-shrimp-soup.aspx

I used Er guo tou Chinese famous liquor from the LCBO here in Ontario which research via Mr. Google suggest is the appropriate spirit.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Salad of shredded napa cabbage, leftover tri tip and grilled red onions dressed with Worcestershire sauce, olive oil and 35% cream.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna_N, could you describe your rose wine shrimp soup a little more, please? (Also identify exactly which "rose wine" you used)

http://www.finecooking.com/recipes/chinese-rose-wine-shrimp-soup.aspx

I used Er guo tou Chinese famous liquor from the LCBO here in Ontario which research via Mr. Google suggest is the appropriate spirit.

Anna, thanks.

Just a comment - "rose wine" usually is mei kwei lu chiew (as mentioned in the recipe), literally "rose dew wine/spirit" or "玫瑰露酒" (Yale Cantonese: mui4 gwai3 lou6 jau2) whereas er guo tou (pinyin) ("二鍋頭") is a double-distilled sorghum-based wine/spirit (literally "head of the second pot") Regardless, your dish looks delicious! I've never made this, I should try it.

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Anna_N, could you describe your rose wine shrimp soup a little more, please? (Also identify exactly which "rose wine" you used)

http://www.finecooking.com/recipes/chinese-rose-wine-shrimp-soup.aspx

I used Er guo tou Chinese famous liquor from the LCBO here in Ontario which research via Mr. Google suggest is the appropriate spirit.

Anna, thanks.

Just a comment - "rose wine" usually is mei kwei lu chiew (as mentioned in the recipe), literally "rose dew wine/spirit" or "玫瑰露酒" (Yale Cantonese: mui4 gwai3 lou6 jau2) whereas er guo tou (pinyin) ("二鍋頭") is a double-distilled sorghum-based wine/spirit (literally "head of the second pot") Regardless, your dish looks delicious! I've never made this, I should try it.

Thanks very much. I find Asian ingredients often hard to pin down. Somewhere in my googling I concluded that I had the correct spirit. Apparently not. What is your opinion of the suggestion of Hendrick's gin as an appropriate substitute? (The soup was quite delicious but I confess to using "Cheater's Asian Broth" as the base!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Certainly 二锅头 (èr guō tóu) and 玫瑰露酒 (méi guī lù jiǔ) are two different beasts. Are you able to source culinary grade dried rose petals? Chinese tea shops or traditional Chinese medicine shops often have them, I think. Well, they do here in China. I'm not sure about the situation where you are. If you can, then steep them in the èr guō tóu for a while.

I'm sceptical about the gin alternative. but I"ve never tried it.


Edited by liuzhou (log)

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