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Lunch! What'd ya have? (2018)

BonVivant

By BonVivant
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BonVivant

BonVivant

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Okinawans are some of the world's biggest Spam eaters.

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There's only one little convenience shop at a rest stop on the way to the aquarium (2 hours by bus from the capital). I got my Okinawan packed lunch there.

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I have an irrational reaction to the texture of sticky paste. The purple sweet potato filling is nice, though.

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Okinawan sticky paste is near impossible to break. Easiest way is using a knife, yes, it's that hard.

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@Flickr

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HungryChris

HungryChris

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Normally, sushi is a solo event for me, but Deb decided to join me today. On Sundays, my favorite sushi joint, Mahzu, has all you can eat sushi and sashimi for $23. Usually, that is more than I would spend eating a la carte, but I took a chance today. Deb ordered from the a la carte menu and started off with some shrimp shumai and fried pork dumplings.

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I got a spicy tuna roll, eel roll and some uni.

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Deb countered with some shrimp sushi (once she learned from a nearby table, that it was cooked).

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I responded with a scallop and an eel sushi. I was surprised how much I liked the raw scallop,

dipped in a tiny bit of soy but finished up with two more eel sushi.

HC

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.

 

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JoNorvelleWalker

JoNorvelleWalker

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1 hour ago, chefmd said:

Grilled pork chops, button mushrooms.  Beautiful weather for al fresco lunch.

 

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Button mushrooms -- good.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

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There are many learned people who could explain the genesis and evolution of the bento lunch in Japanese culture. But I think the concept sprang fully formed from the mind of a Japanese woman who was tired of standing at the sink washing hundreds of tiny dishes. Anyway, curry udon (lots of potatoes because I want to freeze the rest of the curry), cucumber pickle and carrot kinpira.  Cleanup will be a breeze.  

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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

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BeeZee

BeeZee

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Chicken cutlet with roasted eggplant and ricotta on Italian bread/roll from DiPascale's at Meadowbrook deli. Sorry, hungry and took a bite before I remembered the photo!

 

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

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Anna N

Anna N

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@liuzhou: Graphic content.  Viewer discretion is advised. 

 

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 Rice bowl with kimchi and pork belly and a bowl of corn potage (a well-loved soup in Japan).  

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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

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blue_dolphin

blue_dolphin

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Posted

Pappardelle with Rose Harissa, Black Olives and Capers from Ottolenghi's Simple p 188. Topped with yogurt, per the recipe.

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I added zucchini so I could call it a meal. 

I wouldn't have thought to make a pasta sauce with harissa as the main ingredient so I found it interesting. While I enjoyed it, I think I'd prefer this sauce over polenta.

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blue_dolphin

blue_dolphin

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20 minutes ago, heidih said:

Interesting. Can you elaborat on the rose harissa - rose water? actual petals?  Thanks!

 

Ottolenghi calls for Rose Harissa in several of the recipes in this book and recommends the Belazu brand.  You can scroll down at this link to the "Why add roses" section for more info. 

I usually make my own harissa but I actually bought a jar of Belazu rose harissa so I could try it. In this recipe, with the olives, capers and tomatoes, I couldn't pick out any distinctive rose taste. At most, there is a mild floral component to the flavors and that may be due to the power of suggestion since I was sniffing and tasting for it.
I didn't find the rose harissa to be so special that I need to purchase it again.

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Anna N

Anna N

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Posted (edited)
13 minutes ago, blue_dolphin said:

I didn't find the rose harissa to be so special that I need to purchase it again.

Thanks. Worth knowing. I once  was on a major mission to find rose harissa without any success. 

Edited by Anna N (log)
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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

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Anna N

Anna N

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 Rice with kimchi furikake,  coleslaw, pea salad with egg, roasted piquillo peppers and shredded shiso, and shrimp roasted and then tossed with chili-‘mayonnaise. 

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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

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Okanagancook

Okanagancook

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We tried a new establishment in town:  "Brexit"...trying to be a British Pub.  The whole place looked like a DIY Project.  Having said that, they had decent beers.  My table-mates all had the fish and chips which came with about a whole russet worth of thick cut fries which they all liked.  I stole one and found them under done.  I had baked beans on toast....two pieces of white toast and about 1/2 can of Heinz Baked Beans in Tomato Sauce....$5.  I am sure you are all very disappointed......I have no picture to share.😉

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Anna N

Anna N

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11 minutes ago, Okanagancook said:

I had baked beans on toast....two pieces of white toast and about 1/2 can of Heinz Baked Beans in Tomato Sauce....$5.  

😂. And that is the kindest I can say. 

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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

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kayb

kayb

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A cheeseburger and fries at my favorite diner/dairy bar, where I was fortunate to be able to meet up with @Smithy and her husband, Russ, en route to their snowbirding winter. Also got to meet Prester John, their husky (and a beautiful boy!), a quite large yellow cat, Finn McCool, and another kitty whose name I didn't catch. Third kitty was hiding out.

 

Good burger, better company.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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shain

shain

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5 hours ago, blue_dolphin said:

 

Ottolenghi calls for Rose Harissa in several of the recipes in this book and recommends the Belazu brand.  You can scroll down at this link to the "Why add roses" section for more info. 

I usually make my own harissa but I actually bought a jar of Belazu rose harissa so I could try it. In this recipe, with the olives, capers and tomatoes, I couldn't pick out any distinctive rose taste. At most, there is a mild floral component to the flavors and that may be due to the power of suggestion since I was sniffing and tasting for it.
I didn't find the rose harissa to be so special that I need to purchase it again.

 

I think it's simpler to just add rose water to taste. That said, I'm not sure about it's paring here. I never had rose water in savoury applications, if I recall correctly. 

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~ Shai N.

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shain

shain

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Charred zucchini in tomatoes, lemon zest and zaatar. Labneh. Bulgur. Quick unyeasted flat-bread.

Cider with raspberry and cucumber. Now that was a disappointment, tasted like an overly sweet, artificial soda.

 

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Edited by shain (log)
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~ Shai N.

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blue_dolphin

blue_dolphin

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17 hours ago, kayb said:

A cheeseburger and fries at my favorite diner/dairy bar, where I was fortunate to be able to meet up with @Smithy and her husband, Russ, en route to their snowbirding winter. Also got to meet Prester John, their husky (and a beautiful boy!), a quite large yellow cat, Finn McCool, and another kitty whose name I didn't catch. Third kitty was hiding out.

 

Good burger, better company.

 

 

What???  The Princessmobile is underway? Did I miss the notifications? 

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HungryChris

HungryChris

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We had a great lunch at Ruben's Empanadas in Manhattan some time back. I don't remember what I had, but the beef empanada I saw being eaten at a nearby table looked so good, it has haunted me ever since. Whenever I see Jamaican beef patties in the freezer section, I have been tempted to try them. I finally broke down and bought a 2 pack a while back and tried it today with some fresh salsa. Perhaps it's just the brand, but the experience was less than memorable.

HC

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JoNorvelleWalker

JoNorvelleWalker

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54 minutes ago, chefmd said:

Visited my son and went to NYC, bought Waguy beef and dry aged beef, a bottle of Barolo, chanterelles in Eataly.  Beef and beef for lunch.  Decadent.

 

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If that was lunch, what was for dinner??

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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