Lunch! What'd ya have? (2014)

[liuzhou]

 

Chicken and Asparagus Soup with Green Chili Pepper.

 

Crusty Bread.

[Anna N]

Re-heated leftovers. Chicken with vegetables.

[huiray]

"Pickled Cabbage Flavor Instant Vermicelli" ["White Family"; 白家].  With chopped scallions, chopped green leaf lettuce, two poached eggs (done separately, in water used to cook min6 sin3), slices of leftover salt-and-pepper picanha.  Slurp.

[Anna N]

Instant kimchee-flavored noodles gussied up with some leftovers and an egg.

[huiray]

Asparagus, baby candy onion & firm tofu soup in dashi stock.

Followed by white rice w/ leftover beef shins & bamboo shoots in a miso sauce.

 

Stuff for the soup.

 

 

Katsuobushi went into simmering water.  Solids sieved out.  Hondashi stock went in.  Bit of oil.  The tofu, chopped onion, then asparagus followed.

ETA: Oh, plus some ryori-shu & hon-mirin.

 

Soup.

Edited May 19, 2014 by huiray (log)

[Anna N]

Cheddar cheese melt on homemade baguette with smoked paprika and a side salad.

Baguettes, homemade or otherwise, have the lifespan of a gnat so a cheese melt is one way to enjoy one on day two.

[huiray]

I've used week-old baguettes as a fancy bat of sorts before. :-)  Pity they're also a bit more brittle than desired.

[huiray]

Sapporo Ichiban Chicken-flavored instant ramen, with additional half-of-a yakisoba flavoring package; with firm tofu chunks, sliced negi, trimmed leafy celery, sliced salt-and-pepper sirloin top cap roast, halved French Breakfast radishes.

 

[BKYLN]

Equal parts Worcestershire and olive oil, some fresh thyme, salt and a splash of heavy cream. Perfect with a steak salad.

a vinaigrette without vinegar?

[Anna N]

a vinaigrette without vinegar?

Check the ingredients of Worcestershire sauce.

[huiray]

• Free-form nicely browned omelette w/ one shallot, sliced, and lots of chopped Western chives.  Eaten w/ chive flowers & pickled Japanese cucumbers.

• Fedelini [De Cecco] with leftover Hazan tomato sauce (from dinner) & Parmigiano Reggiano.

 

 

[heidih]

huiray did you just eat the chive flowers as is? I had some a bit ago and drizzled with olive oil and roasted till almost crispy - they were delightful, I like to shallow fry various herb blossoms along with the leaves. My neighbors grown kids always mention Heidi;s fried flowers as an awesome treat. 

[huiray]

Heidi, I ate the flowers as-is.  Quite pleasant in a vegetal way w/ a contrast in texture (chewy-crunchy) to the omelette. :-)  Ditto w/ the pickles, for that matter, which were yielding-crunchy.

[huiray]

Brunch.

 

"Mustard Green Duck Soup Flavored" fat ("fresh", in a sealed inner pouch) rice noodles; with sauce, seasoning & seasoned vegetable sachets inside as well.  Augmented w/ half of a head of harm choy (pickled mustard - of similar type to what is in the sachet that comes w/ the package), chopped up, simmered in water w/ the seasoning sachet contents, plus some rice vinegar, plus mirin, plus a couple dashes of Maggi sauce.  Plus trimmed scallions and dressed w/ deep-fried shallots when served. :-)

 

 

 

 

The package of stuff I used and built on:

 

[huiray]

Late-ish lunch.

 

Kolaches, from this place.  Polish Hot, Kolache Fiesta, Meatball.  Eaten w/ some lettuce & some pickled cucumbers.

 

 

[BonVivant]

First post on this thread.

 

I eat big lunches at weekends, the kind that takes a couple of hours.

I'm partial to super soft and super hard cheeses only.

 

[suzilightning]

Just about to go make lunch for myself:

 

BLT on toasted white bread with  my new obsession: Cain's mayonnaise.  Some oldtimers remember that I am a Miracle Whip girl but late last year my SIL had some of this around and I tasted it in her macaroni salad and swooned.  The taste is so different than any mayo I have ever eaten and I am hooked.

 

Also some bread and butter pickles.

[gfweb]

Jalapeno tuna melt.

 

[gfweb]

Late-ish lunch.

 

Kolaches, from this place.  Polish Hot, Kolache Fiesta, Meatball.  Eaten w/ some lettuce & some pickled cucumbers.

 

DSCN1566a_800.jpg

DSCN1568a_800.jpg

This stuff is all over the place in Houston. For some reason I've never had one; I'll remedy that next time.

[Anna N]

Small grilled steak with grilled (canned) artichoke hearts. (One day I will learn how to prep fresh artichokes.)

[rotuts]

Wow

 

a big Wow to 

 

AnnaN

 

who ever thought to grill  canned  ( in a jar ) artichokes !

 

granted that Henry VIII had the French Monopoly ..........

 

I come from CA not far from

 

http://www.artichokefestival.org/

 

you get firm ones  w thick stalks

 

the thick stalks  ( after you peel them ) are the same as the heart

 

then you peel them w a peeler

 

cut in 1/2  

 

micro wave just before tender

 

get rig of the choke

 

then you are in Artichoke Heaven

 

H VIII is long gone

 

but a good eater they say ..........

[BonVivant]

Pressed hake roe and salt cured tuna (brought back from Spain, as well as the tiny real Arroz pan).

 

[Anna N]

I am inordinately proud of this. It had to come together in a hurry (see my profile). Leftover steak, canned artichokes, a five-year-old cheddar cheese all bunged together and thrown into the Breville smart oven until the cheese melted and everything was hot. I was not expecting anything more than some fodder to keep me going. It was one of the most delicious things I have eaten in quite a while.

[rotuts]

Wow.  very interesting.  did you rinse the 'Chokes ?

 

Ill put this on my To Do LIst.

 

i have found some Unexpected Good Things lately from the " lets make something w this stuff "

 

next time i do this Ill add my results.

[Anna N]

Wow.  very interesting.  did you rinse the 'Chokes ?

 

Ill put this on my To Do LIst.

 

i have found some Unexpected Good Things lately from the " lets make something w this stuff "

 

next time i do this Ill add my results.

Yes I gave them a thorough rinse and a quick blotting with kitchen towel. That's the end of that can. Must buy some more.