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Lunch! What'd ya have? (2014)

huiray

By huiray
in Cooking

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Anna N

Anna N

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

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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

scubadoo97

scubadoo97

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Posted

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

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huiray

huiray

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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. 

 

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BeeZee

BeeZee

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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.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

huiray

huiray

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"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.

 

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huiray

huiray

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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.

 

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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.  :-)

 

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Anna N

Anna N

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

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Dorie Greenspan's apple, endive and grapes.

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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

Anna N

Anna N

Posted
Posted

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Zucchini, corn and scallion fritters with store bought salsa.

  • Like 2

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

huiray

huiray

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• 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.

 

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huiray

huiray

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• Spaghetti Carbonara.

 

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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 by huiray (log)
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caroled

caroled

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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)

And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

huiray

huiray

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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)

 

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huiray

huiray

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

 

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huiray

huiray

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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].

 

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Anna N

Anna N

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

  • Like 6

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

caroled

caroled

Posted
Posted

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! :-)

And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

huiray

huiray

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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 by huiray (log)
huiray

huiray

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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)

 

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huiray

huiray

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• "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)

 

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Anna N

Anna N

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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.

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  • Like 5

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

huiray

huiray

Posted
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Posted

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

 

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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.

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