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Chris Hennes

Lunch! What'd ya have? (2012–2014)

550 posts in this topic

Hehe. I'll be the first!

Turkey and dumplings. Dumplings are croutons of day old Italian bread. Corn, carrots, Brussel-sprouts and shredded turkey wing garnished with blanched fresh green beans. Washed down with home-brewed English style bitter made with Columbus and Cascade hops.

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My first attempt:

Kimchee Soup with Tuna and Shrimp

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Its good to have Morels

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Wrapped up chicken, bulgar, garlic confit and smokey chili sauce.

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Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Such a Great Tip! I do bulgar all the time, but never though of putting it in a wrap! good by rice!

thanks!

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Today, I had:

• Salmon sort-of pan-fried/semi-poached with sliced mushrooms sautéed w/ a grainy mustard prepared by a local concern (and which has jalapenos in it).

• The salmon skin (stripped off the piece of fish) separately pan-fried to nice browned crispy "chips".

• Basmati rice briefly tossed w/ chopped garlic + finely sliced shallots being sautéed w/ peanut oil in my usual rice pot to which cardamom pods and bay leaves were added before the rice was dumped in, quenched w/ water plus a little salt and cooked as usual.

• "Tong Ho" (Edible chrysanthemum leaves; broad-leaf variety) in chicken stock soup.

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Lunch a few days ago:

Sort-of "Penang Har Mee". Prawn stock w/ the shells and heads (w/ lots of head cream) from about 1 1/2 lbs of head-on shrimp sautéed w/ sambal terasi, shrimp paste w/ soy bean oil. The veggies were "Tong Ho" (edible chrysanthemum) and "Nga Choy" (mung bean sprouts), toppings were scallions, fried shallots, cilantro, halved hard boiled eggs, deveined shrimp sautéed in the pan (and retrieved before the shells etc went in for the stock). The noodle was a "Yee meen" analog.

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Roast Chinese duck, pork & Chinese spinach wontons, chicken & shrimp wontons, and pre-fried soy puffs wonton soupy skinny noodles. With wilted watercress & chopped scallions.

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Still on the health kick. Rock shrimp, silken tofu caesar dressing, bulgar and lettuce.

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Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Im on this thanks for these ideas!

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Id appreciate a ref. back to that

silken tofu caesar dressing

many thanks for reminding me of it!

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Scotty Boy's Caesar

Post 780. I soaked the crushed garlic with the lemon juice to take the edge off first.

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Fish balls & spinach in chicken soup (w/garlic), with fine Japanese wheat noodles.

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Edited by huiray (log)

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huiray - good reminder that I need to keep fish balls in the freezer. I was just thinking about a soup for tomorrow and wanted some protein. Was going to pick up tofu but fish balls are more textural and interesting to me.

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Scotty Boy's Caesar

http://forums.egulle...2/page__st__750

Post 780. I soaked the crushed garlic with the lemon juice to take the edge off first.

Thanks for that!

I'm going to measure out the stuff for my chili sauce and raita when I make it next. Exercise and these things in my diet has me down 15 pounds in 3 weeks.


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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huiray - good reminder that I need to keep fish balls in the freezer. I was just thinking about a soup for tomorrow and wanted some protein. Was going to pick up tofu but fish balls are more textural and interesting to me.

Yes, fish balls are quite useful. :-) Have you tried the cuttlefish or cuttlefish-fish mixture balls too?

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huiray - good reminder that I need to keep fish balls in the freezer. I was just thinking about a soup for tomorrow and wanted some protein. Was going to pick up tofu but fish balls are more textural and interesting to me.

Yes, fish balls are quite useful. :-) Have you tried the cuttlefish or cuttlefish-fish mixture balls too?

Yes I like them in soups and love them fried with a spicy dipping sauce- one of my comfort foods

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Chuck-eye steaks rubbed with Kirklands finest and grilled very hot to MR. Stir fried bok choy, carrot, onion, zucchini, ginger, and garlic. Sauced with oyster sauce, golden mountain sauce, fish sauce, dark soy sauce, and black bean paste with chiles. Brown Texmati rice. And copious amounts of water.

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Congrats ScottyBoy on your weight loss, that is really awesome.


And I want a table for two and a chicken for eight o'clock.

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Late lunch: Stir-fried deboned sliced chicken thigh meat (marinated w/ Shaohsing wine, sesame oil, white pepper, Red Boat fish sauce) with chopped white onions & trimmed snow peas. Served over steamed white rice.

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It looks nice, i like onion and peas combination with the rest. :)

Thanks. I toss in the snow peas and the onions at the very last and bang them around for only a minute or two before shutting off the fire. Crunch crunch.

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Sushi today.

No pics, I was sitting at the sushi bar. Asked for omakase nigirizushi from Iwamoto-san. ("Feed me") Got nice stuff - usual suspects mostly but good stuff. Maguro, hamachi, sake, unagi, uni, ikura, ika, ama-ebi, shiro-maguro (nicely dressed, w/ some bonito shavings as well), hotate, etc. Asked for another hamachi and unagi; plus a tamago for last.

Oh, plus agedashidofu to start.

Nicely "thick" green tea.

Yum.

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Had lunch out today.. Portuguese Food.. A huge plate of pork and clams and a larger glass of vinho.

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Served with rice and fries:

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And a very large glass of wine and awesome bread: One glass and I am ready for a nap.. Especially when the one glass is a pint glass. I had two espressos but, the dessert brandy did not help. I am pretty sure this is why cigarettes were invented.

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“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

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