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Lunch! What'd ya have? (2017)

blue_dolphin

By blue_dolphin
in Cooking

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HungryChris

HungryChris

Posted
Posted (edited)

@Shelby,

It has a strong "aroma" that will put some people off. I'm not going to predict how you would like it, but I will tell you how I was first exposed to it. I enjoy reading about things like the making of fish sauce and kimchi, but had never tried it. I worked with a guy that I became good friends with. His wife is Korean. One day I was visiting and I asked her if she ever made her own kimchi, which she often did. She whipped up a batch of kimchi fried rice in what seemed like 5 minutes and put it down in front of me and I liked it very much. We make the hour each way trip to Hartford every month or so and I read about a big Asian market there (A'Dong), that I began to visit. I could write all day about the things I enjoy seeing in those markets! Things that upon visual inspection, you don't know if they belong in a salad or the fireplace, but I digress. At first I would buy little one pint jars and chop it up to use on hot dogs instead of sauerkraut, then made the jump to sandwiches and was chopping it up to make a spicy tartar sauce, that Deb even likes (she likes kimchi fried rice too). The little jars would be empty before I knew it. I then made the leap to quart jars and began to crave it every few days. I began eating it as a side dish or just right out of the jar. Now I buy it in two quart jars (2 at a time) and get nervous when I start to run low. I began locating little hole in the wall markets that I could buy kimchi in that were nearby and crossed many of them off after looking at the use-by-date. If I am running low, I will make a special trip to nearby (1/2/hr) Cranston, where I know I can get the size and brand I like. Plus I like the cleaned up empty 2 quart jars for home made refrigerator pickles. I would be interested to read how you felt about it, if you do decide to take the plunge. (The kimchi in the picture is not my favorite, but pretty close and the only one I can get on my normal shopping excursions).

HC

IMG_1282.thumb.JPG.cde592a85c047d650d0a3d7b2e197bc8.JPG

 

 

Edited by HungryChris (log)
  • Like 2
Shelby

Shelby

Posted
Posted
12 minutes ago, HungryChris said:

@Shelby,

It has a strong "aroma" that will put some people off. I'm not going to predict how you would like it, but I will tell you how I was first exposed to it. I enjoy reading about things like the making of fish sauce and kimchi, but had never tried it. I worked with a guy that I became good friends with. His wife is Korean. One day I was visiting and I asked her if she ever made her own kimchi, which she often did. She whipped up a batch of kimchi fried rice in what seemed like 5 minutes and put it down in front of me and I liked it very much. We make the hour each way trip to Hartford every month or so and I read about a big Asian market there (A'Dong), that I began to visit. I could write all day about the things I enjoy seeing in those markets! Things that upon visual inspection, you don't know if they belong in a salad or the fireplace, but I digress. At first I would buy little one pint jars and chop it up to use on hot dogs instead of sauerkraut, then made the jump to sandwiches and was chopping it up to make a spicy tartar sauce, the Deb even likes (she like kimchi fried rice too). The little jars would be empty before I knew it. I then made the leap to quart jars and began to crave it every few days. I began eating it as a side dish or just right out of the jar. Now I buy it in two quart jars (2 at a time) and get nervous when I start to run low. I began locating little hole in the wall markets that I could buy kimchi in that were nearby and crossed many of them off after looking at the use-by-date. If I am running low, I will make a special trip to nearby (1/2/hr) Cranston, where I know I can get the size and brand I like. Plus I like the cleaned up empty 2 quart jars for home made refrigerator pickles. I would be interested to read how you felt about it, if you do decide to take the plunge. (The kimchi in the picture is not my favorite, but pretty close and the only one I can get on my normal shopping excursions).

HC

IMG_1282.thumb.JPG.cde592a85c047d650d0a3d7b2e197bc8.JPG

 

 

 

Thank you, Chris, for taking time and I love your story!  I feel the same way (scared to run out) about pickled beets.....   I will have to try kimchi.  Next time I'm at the Asian market I will try to find the brand that you've shown me.

  • Like 1

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Anna N

Anna N

Posted
Posted

@HungryChris

 

 Have you thought of making your own kimchi? It's about as easy as it gets. I know that because even I can do it.:o

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

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HungryChris

HungryChris

Posted
Posted
3 minutes ago, Anna N said:

@HungryChris

 

 Have you thought of making your own kimchi? It's about as easy as it gets. I know that because even I can do it.:o

I have made quite a few batches that were good, but finding decent heads of Napa cabbage around here is both difficult and expensive, for some reason. It's cheaper to buy kimchi.

HC

Anna N

Anna N

Posted
Posted
1 minute ago, HungryChris said:

I have made quite a few batches that were good, but finding decent heads of Napa cabbage around here is both difficult and expensive, for some reason. It's cheaper to buy kimchi.

HC

Ok then.  I am often lazy enough to buy it, too. 

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

kayb

kayb

Posted
Posted

A baked potato, with bacon, cheese, sour cream and scallions. And a pickle.

 

58b7490717cd0_bakedpotato.jpg.da73d37d23cfe88a1247440873462899.jpg

  • Like 8

Don't ask. Eat it.

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liuzhou

liuzhou

Posted
Posted

20170301_212009.thumb.jpg.4fc0dd4cd0dd028748e3dce07df36336.jpg

 

Yesterday's lunch. Shameful picture, but not a bad, spicy, homemade burger is hiding in that mess of vegetation. Bun is also homemade. A sort of Chinese flat bread.

  • Like 8

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
Posted

fish.thumb.jpg.1c1d194a819ca4390420b6547f884a63.jpg

 

Today's lunch. Fried yellowtail fish (Don't ask me which of the hundreds of varieties of fish which are called "yellowtail".) With just salt and black pepper and, as you can see, lemon.

Served with home-made bread and butter.

Last time I did these fish, I deep fried them because I had to hand a wok full of clean enough oil (only used once for a plate of chips/fries).  This time I shallow fried them. I think I'll go back to the deep frying. I did buy another 9 later in the day and will gut and de-gill then pop them into the time machine.

  • Like 8

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted

Time machine? Food morgue?

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 (edited)
41 minutes ago, liuzhou said:

 

Freezer.

As I thought. AKA the food morgue in my house.   But I can only dream of getting fish as fresh as you do so I suspect it would never make it to my freezer.  

Edited by Anna N (log)
  • 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

liuzhou

liuzhou

Posted
Posted
2 hours ago, Anna N said:

I can only dream of getting fish as fresh as you do so I suspect it would never make it to my freezer.  

 

It seldom does here either

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted (edited)

image.jpeg.a4426baf5a0dddf64413aaf634f391da.jpegimage.jpeg.2b72641c4e4d3466e46c44258dcb515c.jpeg

 

 Winter returned to southern Ontario today and I knew as soon as I was awake that soup would have to appear at some point.   This is a sausage, peppers and spinach soup done in the Instant Pot. 

Edited by Anna N (log)
  • Like 8

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

liuzhou

liuzhou

Posted
Posted

Another day; another lunch.

 

clams.thumb.jpg.573ba530be42be6a61132ae3bf205352.jpg

 

Capellini with clams steamed in osmanthus rice wine with finely chopped shallots and black garlic.

  • Like 11

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
20 minutes ago, sartoric said:

Fish and chips, by the seaside in northern NSW.

 

IMG_3872.thumb.JPG.0a193d4cefab7f740a58fa726f748045.JPGIMG_3871.thumb.JPG.33b48ea7a94910825ec99ad6c99c731f.JPG

 

 

Lovely meal and fantastic view!

 

What is in the miniature gravy boat-looking dish. Tartar sauce, herb butter, mayo?

> ^ . . ^ <

 

 

sartoric

sartoric

Posted
Posted
49 minutes ago, Thanks for the Crepes said:

 

Lovely meal and fantastic view!

 

What is in the miniature gravy boat-looking dish. Tartar sauce, herb butter, mayo?

A grainy mustard mayo. It was delicious !

  • Like 2
suzilightning

suzilightning

Posted
Posted

last of the tomato vegetable soup with half a toasted Black Forest ham and Finlandia lacey Swiss sandwich.  I'm sorry but as I have gotten older I find that when I find a flavor I prefer I use it.  I have eaten other lacey cheeses but they don't have the same taste.  Am I a horrible person?  (it has been suggested that I should just be grateful that I have food).

  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

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PattyO

PattyO

Posted
Posted

No, you're NOT a horrible person...or I am, too.  I love Black Forest ham and Finlandia swiss sandwiches.  When times have been tough I've been sure to fit the things I love into my existing food budget, as I'm sure you do.  Life is too short to not enjoy the things we love.

  • Like 3
chefmd

chefmd

Posted
Posted

Coarse grits with mushrooms and Longaniza sausage.  Sausage was recommended in Nick's of Prince Frederick store.

 

image.thumb.jpg.29cc2899f8de5a619a4fb4a23021f69a.jpg

  • Like 4
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