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BonVivant

Lunch! What'd ya have? (2018)

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 I love cabbage rolls and so I was quite intrigued to discover that they are a popular dish in Japan. 

 

I bought the cabbage more than a week ago and as so often happens, It got incorporated into some other dish. So when I picked up the other ingredients yesterday for my cabbage rolls I was forlorn to see what was in my crisper drawer was half a cabbage sliced right down the middle!  Damn. 

 

 But I’m not that easily discouraged. I was sure  I could work something out. And it turns out if you were not fussy about a perfectly rolled end product and don’t fuss about symmetry and such silliness you can make cabbage rolls even with only half a leaf of cabbage. 

 For the filling I pretty much winged it. I took some ground pork, a minced shiitake mushroom, some grated carrot, some grated ginger, a few Panko crumbs, an egg and salt and pepper.  They were cooked in a mix of chicken stock and soy sauce.   I quite like them. They are light and clean.   Best of all of course, like all cabbage rolls, they will lend themselves to  freezing very well.

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Omelette with rehydrated dried shrimp and dried scallops and Tonkin jasmine flowers.

 

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Cooking

 

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Ready to eat.

 

Getting used to a new induction cooker, so more brown than I prefer. But it was still moist inside.

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2 hours ago, liuzhou said:

Omelette with rehydrated dried shrimp and dried scallops and Tonkin jasmine flowers.

We really need a symbol that says, “I like that you liked it but I’m not sure I would like it.”:)

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1 minute ago, Anna N said:

We really need a symbol that says, “I like that you liked it but I’m not sure I would like it.”:)

 

Which part don't you think you would like?

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7 minutes ago, liuzhou said:

 

Which part don't you think you would like?

 The rehydrated dried shrimp and scallops.  I have never tried them. I’ve never even seen them. I suspect they just must be an acquired taste. 

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54 minutes ago, Anna N said:

The rehydrated dried shrimp and scallops.  I have never tried them. I’ve never even seen them. I suspect they just must be an acquired taste. 

 

Oh. They are very common in Chinese and SE Asian cooking. Umami bombs. If you have an Asian market or store near you, they would almost certainly have them.

 

The combination of Tonkin jasmine, eggs and shrimp is well-loved in Vietnam.

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2 hours ago, liuzhou said:

 

Oh. They are very common in Chinese and SE Asian cooking. Umami bombs. If you have an Asian market or store near you, they would almost certainly have them.

 

The combination of Tonkin jasmine, eggs and shrimp is well-loved in Vietnam.

Right then. Something more to add to my shopping list as I hope there is enough time left for a visit to the Asian market before @Kerry Beal and I head north! (I am hoping to improve my Japanese cooking skills while we are there hence my need to get to an Asian store before hand.)

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Posted (edited)

What started as my humble tribute to Tony Bourdain,  a ramen with plenty of additives, has become a recent obsession. Today it was ramen, baby bok choy, sautéed in garlic along with the first zucchini from the garden, black fungus and kim chi,  the latter adding an almost magical quality to the broth.

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 When I began to assemble the dish, I was convinced I would not be able to finish it, but I soon realized I could not stop until I had.

HC

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Edited by HungryChris (log)
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 Rice with ginger pork, asparagus and tomato confetti.  

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Lunch on the water in SF at Greens Restaurant. Gorgeous views, good wine and the Meyer lemon fettuccine was good too. 

 

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Georgian eggplant and toasted walnut spread, with coriander seeds and a few other spices.

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Rice with kimchi furikake, green beans with sesame, marinated mushrooms, pickled ginger and leftover ginger pork. Because I’m a singleton and can please myself. 

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Yesterday I was visiting Humber College to discuss my role in their Advanced Chocolate and Confectionary Arts Graduate Program.

 

Lunch was provided in the Humber Room private dining room - student run.

 

I started with tuna nigiri 

 

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Caesar salad for Felix from Chocolat  Central.

 

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Lamb for me

 

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Bavette with frite for Felix 

 

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Seafood risotto for a couple of others.

 

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Various mousses made with 3 different Casa  Luker formulations as a trial 

 

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The daily special banana nut pizza 

 

 

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9 minutes ago, Kerry Beal said:

The daily special banana nut pizza 

Strikes a rather dissonant note?

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2 minutes ago, Anna N said:

Strikes a rather dissonant note?

True that - but the chef instructor with us had been involved in it's development and wanted us to taste it. I've eaten worse!

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Soup noodles

 

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Rice noodles, pork, Tonkin jasmine, garlic, ginger, chilli, coriander leaf. In a broth made from Chicken and pork bones.

 

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Wurstsalat and chicken-baked potatoes ... very simple and yummy !

 

 

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4 hours ago, liuzhou said:

Rice noodles, pork, Tonkin jasmine, garlic, ginger, chilli, coriander leaf. In a broth made from Chicken and pork bones.

 Sounds delicious but my eye is drawn to the bowl. Very lovely.  

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Posted (edited)
15 minutes ago, Anna N said:

 Sounds delicious but my eye is drawn to the bowl. Very lovely.  

 

Just a cheap plastic bowl, but I like it too. I have a purple one too. Can't remember where I bought them.


Edited by liuzhou (log)
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 Not sure if this is lunch or merely an introduction to lunch. Time will tell.

 

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On the way. 

 

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Ready to eat. 

Fried potatoes with miso and sesame. 

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Brought back a couple of things from Chisinau.

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A kilo of smoked sprats costs 2 euros! For that amount of money here at home I get a small tin. I ate them all the way home. In the pub and on the train.

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Forgot to make a photo of the roe mixed in cream (in small dish on right).

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Austrian dumplings, before being drowned in maple syrup.

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4 hours ago, heidih said:

@Kerry Beal   That one placemat screams "cauk fat" to me!

 

Yeah - it was really uncomfortable on the elbows too!

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35 minutes ago, Kerry Beal said:

Yeah - it was really uncomfortable on the elbows too!

 That was your mother speaking from the Other Side.  :D

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