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Lunch! What'd ya have? (2014)

huiray

By huiray
in Cooking

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huiray

huiray

Posted
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Posted

Lunch yesterday:

Remainder of the stewed pork hocks (see here), a nice solid mass of blended-in tasty gelatin & stuff after leaving overnight - reheated & served over skinny wonton noodles with blanched kai lan alongside.

 

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huiray

huiray

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Lunch today:

 

Chicken broth (Bell & Evans chicken), (a portion of which was simmered with) carrots, celery; plus some of the meat, and mee sua. 

 

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Anna N

Anna N

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Pok Pok wings.

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Should have stopped here as these were delicious.

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Final as per recipe were just too salty. And I used Red Boat fish sauce. Very disappointing. Suspect I don't tolerate salt as well as others might.

  • 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

Posted
  • Topic Starter
Posted (edited)

Lunch today Part 1:

• Agedashidofu chez huiray.  I used a 1:1 corn flour/tapioca flour mix for the (generously applied) coating.  Dressed w/ katsuobushi & scallions; plus a few splashes of shoyu.

 

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Lunch Part 2:

• Filet-O-Fish (2 for $4 today!!) & a small fries. :-)

 

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Edited by huiray (log)
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SobaAddict70

SobaAddict70

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Momo with sriracha and mushroom soy

Chicken curry over rice

Salad

Bottled water

For $12 from a Tibetan food cart that I've never ordered from before.

Anna N

Anna N

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Posted

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A big refreshing salad.

  • Like 7

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

Max101

Max101

Posted
Posted

A delicious soup that I just tossed together.  A pound of stew meat that cooked all night long, then added a can of beef broth, some carrots, two cans of diced tomatoes, a drizzle of olive oil, and a can of mushrooms.  Delicious.

Anna N

Anna N

Posted
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Looks great.  What sort of dressing did you use?

The mayo jar was almost empty so I added a little cream, some minced garlic, a squirt of lemon juice, salt and pepper. Gave it a good shake and drizzled it on the salad.

  • 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

Posted
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Posted

Lunch today:

 

• White asparagus, seared in a hot pan w/ a little oil & sea salt.  With some bunapi-shimeji (white beech) mushrooms, tossed in the pan after doing the asparagus.  Dressed w/ finely sliced Napa cabbage heart & scallions (green part only). 

• Coarse Braunschweiger, Zungenwurst & Westphalian Ham [all from Claus' German Sausage & Meats]; with semolina bread [Amelia's] (& butter).

 

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SobaAddict70

SobaAddict70

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Vegetable kofte, basmati rice, garlic pickle and mango lassi.

I need to really re-evaluate a couple of carts based on work lunches in the past few days.

Anna N

Anna N

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Caesar salad topped with two slices of crispy bacon.

  • Like 4

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
  • Topic Starter
Posted (edited)

• Simple deep-fried soft tofu slices, fairly thin.  Finely cut raw Napa cabbage heart.  Lingham's Hot Sauce mixed w/ fresh lime juice & chopped de-seeded hot long green chilli.

• Fried rice, with sliced pork belly, garlic, Chinese chive flowers, scallions, sliced negi.  More details in the pork belly cook-off thread.

 

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Edited by huiray (log)
  • Like 1
Anna N

Anna N

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One day I'll get drummed out of eG. Bought some canned mushrooms yesterday. Not sure what came over me but not so long ago my pantry was never without a few cans. Nostalgia? Anyway there they were and I was determined to use them. Washed them long and hard. Drained and dried as much as possible. Sauteed in ghee with garlic. Pan deglazed with some dry sherry and then a little cream. Mushrooms and sauce put in small baking dish along with some more of the Costco chicken and showered with grated Comte. Baked 400 F for 10 minutes. Doubt many would have guessed that the mushrooms were canned. Can spare a few inches of pantry space for a can or two.

  • Like 4

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
  • Topic Starter
Posted

Anna N,

 

There is no reason to be skittish about canned mushrooms, in my view - and eG purists can fulminate all they want. (Smile, folks)  I use them myself without any injury to my senses or person or idea of self. :-) I definitely have them in my pantry.  I think they're just fine for what they are and for the occasions that call for them, whether as straw mushrooms in a convenient form, or standard mushrooms or whatnot.  In fact, the taste of canned or bottled (OK those may be better) standard mushrooms in a dish or even by themselves (e.g. when pickled) are treated by me as a "separate taste" from blazingly fresh mushrooms which some may aver are all that they allow to cross their lips. ;-) :-) 

 

My two cents.

 

p.s. Why wash them so hard?  They won't become "fresh mushrooms" by washing them, they just are. :-)

  • Like 1
Anna N

Anna N

Posted
Posted

Anna N,

 

There is no reason to be skittish about canned mushrooms, in my view - and eG purists can fulminate all they want. (Smile, folks)  I use them myself without any injury to my senses or person or idea of self. :-) I definitely have them in my pantry.  I think they're just fine for what they are and for the occasions that call for them, whether as straw mushrooms in a convenient form, or standard mushrooms or whatnot.  In fact, the taste of canned or bottled (OK those may be better) standard mushrooms in a dish or even by themselves (e.g. when pickled) are treated by me as a "separate taste" from blazingly fresh mushrooms which some may aver are all that they allow to cross their lips. ;-) :-) 

 

My two cents.

 

p.s. Why wash them so hard?  They won't become "fresh mushrooms" by washing them, they just are. :-)

I'm guessing you couldn't quite see my tongue in my cheek. I gave up canned mushrooms when I was trapped by a food-snob web but I've fought my way out! I washed them to reduce the sodium as much as I could and to get rid of that faint metallic taste. I so agree that mushrooms and canned mushrooms are two different vegetables each of which can shine under the right circumstances. Always appreciate your input. Anna

  • Like 1

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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Stir-fried romaine lettuce with meatballs.

  • Like 1

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

Steve Irby

Steve Irby

Posted
Posted

Pork confit on sourdough.  The pork was confited four months ago at the start of Cook-Off #64. Finally got around to that corner of the refrigerator today.  

 

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  • Like 2
Anna N

Anna N

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Posted

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Soup. Turkey broth simmered with ginger, garlic and some soy sauce before adding frozen, homemade shrimp and pork wontons, zucchini "noodles" and some romaine. Finished with a smidgen of MSG and a slick or two of toasted sesame oil.

  • Like 4

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

rotuts

rotuts

Posted
Posted

Wow

 

""  homemade shrimp and pork wontons  ""

 

good for you !   :biggrin:

 

I buy the stuff frozen at the Chinese Emporium  'Prime Foods' and consider myself lucky !

 

do you grate frozen ginger ? from the 'hand'   revelational for me !

 

Kudos your way !

scubadoo97

scubadoo97

Posted
Posted

Huiray, your meals are always visually stunning and look delicious. And from Indy no less

Looks better than anything I've ever seen at a Chinese restaurant

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