Lunch! What'd ya have? (2014)

[Anna N]

Poached chicken breast and romaine on just-baked white bread with a side of Lay’s sour cream and onion chips.

[scubadoo97]

A pastrami sandwich. Corned and smoked the brisket myself back around St. Paddy's. Had a chunk vac packed in the freezer and have been eating it over the last few days. May have to smoke a corned beef from the market to stock the freezer again

[huiray]

More of the rice congee from dinner last night.  Diluted w/ some water, added more of the salted mustard (rinsed & chopped up), re-simmered for a bit.  Had a couple of medium-sized bowls of it; the second bowl with a raw egg broken into it and simply folded/mixed in. 

 

[BeeZee]

Co-worker gave me some green tomatoes and little eggplants he picked before they got killed by frost...so I made eggplant and chickpea curry. Also has some chard which I needed to use up. Color not too attractive, but tasty.

 

[huiray]

"Stirfried Kimchi Noodles" [Paldo] (this one); augmented w/ kkakdugi plus some of the chillied marinating liquid [5,000 Years Food, Inc.], kibun takebue chikuwa (this one) cut into quarters, pork meatballs [Venus], sliced Napa cabbage heart leaves & "pull mustard" (雪裡紅) (see here also), chopped scallions.

 

[huiray]

I've been in a Kimchi Mood lately.

 

Today: Another bowl of the "Stirfried Kimchi Noodles" [Paldo] augmented this time w/ lots more baechu kimchi, a couple of eggs poached in situ, and lots of chopped scallions.

 

 

 

Took a quick drive to Rene's Bakery and brought home a few things.  Had a slice of their Bête Noire flourless chocolate cake/torte.  :-)

 

[Anna N]

I so enjoyed this the other night for dinner and so since I still had the ingredients I made it again for lunch

Dorie Greenspan's apple, endive and grapes.

[Anna N]

Zucchini, corn and scallion fritters with store bought salsa.

[huiray]

• Lap cheong steamed with the rice while cooking; "bowled" & eaten with the rice.

• Steamed beaten eggs with chopped scallions.  Seasoned (before steaming) with a dash of light soy sauce, some jozo mirin & diluted w/ water plus some oil.

• Kai-lan stems & Western celery, stir-fried w/ garlic.

 

[huiray]

• Spaghetti Carbonara.

 

 

Spaghetti [Garofalo], guanciale [smoking Goose via Goose the Market](cooked in a Cuisinart frying pan), Pecorino Romano [Locatelli], 2 egg yolks + 1 whole egg [Farmers Hen House, Kalona, IA], some of the pasta water (Cuisinart pot, gas stove)(sea salt [baleine]), parsley (from my deck, grown by me).  Plate made by Wm. Guérin, Limoges.

ETA: Oh, ground black pepper [Caravelle Special Grade], of course. (Banton by Vic Firth pepper mill)

Edited November 11, 2014 by huiray (log)

[caroled]

Huiray,

I love your pasta dishes. They always leave me drooling. ,almost all of them but especially your carbonaras and the one you occasionally make with the gorgonzola and walnuts. MMMMMMMMMM!!!! ( and I love you Limoge)

[huiray]

Aw shucks, thanks, caroled.

[huiray]

Lunch at Mississippi Belle today.

 

Fried chicken, collard greens (I had seconds, w/ extra pot likker), green beans, cabbage, mac n cheese, hot water corn bread (I had seconds of these, too) w/ fixings.  Oh, and half-n-half (half sweet tea + half unsweetened tea)

 

 

 

[huiray]

An experimental dish.  I think I'll adjust the components a bit if I make a similar thing next time.

 

[scubadoo97]

A chicken sandwich. Made with SV BSCB

[huiray]

Skinny wonton noodles [New Yung Ky Noodles, Inc.] dressed w/ a sauce made from oil, chopped garlic, some mui choy [Man Chong Loong], splashes of sang chau [Kimlan], oyster sauce [LKK] and ryori-shu [Morita], and chopped scallions.  Eaten w/ sliced re-warmed/recrisped Chinese roast pork [from Asia Mart].

 

Edited November 15, 2014 by huiray (log)

[Anna N]

Salad of leftover roast beef, lettuce, red onion and croutons. Dressing was olive oil, Worcestershire sauce and cream.

[caroled]

Huiray, Both of these last 2 dishes are drool worthy, and if I don't stop, I'm going to short out my keyboard.

Making a note to get over to Asia Mart soon. I NEED some of that pork! :-)

[huiray]

Thanks, caroled.

Regarding Asia Mart - They get fresh stuff usually on Thursdays so Thursday nights or Fridays (better) - or Saturdays (but big crowd) - would be good times to drop by there.

Edited November 16, 2014 by huiray (log)

[huiray]

Some marriage business. :-)

"Tai Yee Ma Kar Lui" (大姨媽嫁女) for lunch today.  (Fuzzy squash pan-cooked w/ garlic in hot oil, pre-soaked dried shrimp ("har mai"), water, salt, then cellophane noodles)

 

Edited November 16, 2014 by huiray (log)

[huiray]

• "Shumai Dumplings with Crab" [JFC brand], steamed; with a dipping sauce made w/ sang chau soy sauce [Kimlan], dark soy sauce [Yuet Heung Yuen], "aged" rice vinegar [Kong Yen], and chopped scallions.

• Chicken stock/soup; with sliced celery, some fuzzy squash (skinned, of course), and fresh maitake mushrooms [Hokto Kinoko Company] briefly simmered in it.  (That's chicken fat floating on top, left in the stock when made)

 

 

[shar999]

Banana bread with peanut butter.

[rotuts]

shar999

 

sounds like sometning Elvis would have enjoyed.

[Anna N]

Following the discussion of the Chinese burger that starts here

http://forums.egullet.org/topic/146204-china-a-year-of-dining/?p=1995629

I had to try my hand at a very poor imitation. I took the bread recipe from here

http://omnivorescookbook.com/recipes/authentic-pork-belly-bun

And invented my own filling from leftover beef, onions, a few coins of smashed ginger, a star anise, salt, white pepper and chicken broth.

I am at a disadvantage having never had an opportunity to sample the real thing. Nevertheless it was a tasty lunch.

[huiray]

Tonkotsu ramen [sun Noodles], with Chinese roast pork [from Asia Mart], big-leaf tong ho^¶ (edible chrysanthemum), hard-boiled egg, and sliced Tokyo negi.

 

 

^¶ See here.  The big-leaf type is shown in the bottom picture.  This is the type that is preferred by many Cantonese, including myself, and is the type I almost always ate when having tong ho both in my growing-up years and in my earlier adulthood, even in the UK.  For some reason this is seldom found (in a general sense) in the USA, at least in my parts, while the small-leaf type (the upper picture in the link) is far more common.