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Lunch! What'd ya have? (2018)

BonVivant

By BonVivant
in Cooking

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liuzhou

liuzhou

Posted
Posted

Fresh rice noodles with pork, leek, white chillies and lettuce. In a chicken broth. There are also a couple of soft boiled quail eggs in there somewhere.

 

Still steaming.

 

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  • Like 6

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

HungryChris

HungryChris

Posted
Posted

Two 'little' sliders with slices of corned pork tongue and  Dijon mustard topped with some Greek salad left over from last night.

HC

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  • Like 4
Duvel

Duvel

Posted
Posted

Trying (unsuccessfully) to escape the heavy rain brought by Taifun #12,  I took a train to Karuizawa, Nagano prefecture. 

The local speciality is Soba, specifically Kurumi soba, where the dipping sauce Tsuyu is enriched with a paste of freshly ground walnuts. And conveniently enough for the kitchen staff, the guest have to do the grinding.

 

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Served with the beer brewed in this mountain town, Tempura and finished with Sobayu, the starchy boiling water of the buckwheat noodles that one dilutes with the remaining Tsuyu. All was delicious ...

 

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  • Like 12
  • Delicious 1
Anna N

Anna N

Posted
Posted
28 minutes ago, Duvel said:

The local speciality is Soba, specifically Kurumi soba, where the dipping sauce Tsuyu is enriched with a paste of freshly ground walnuts. 

Thank you for showing as not only the meal but the progression of the meal. I  found it very interesting.  Love that tiny suribachi. 

  • Like 3

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

BonVivant

BonVivant

Posted
  • Topic Starter
Posted

I like fermented foods.

FxRcymy.jpg

 

A new batch of rhubarb kimchi (in photo above).

HJCLEnC.jpg

 

deSYkDM.jpg

 

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  • Like 12
  • Delicious 2

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

Duvel

Duvel

Posted
Posted
2 hours ago, Anna N said:

Thank you for showing as not only the meal but the progression of the meal. I  found it very interesting.  Love that tiny suribachi. 

 

I love that one as well. And I know already - having 45 min on Monday in the Mekka of Japanese kitchenware, Kappabashi - what will go home with me to Hong Kong ...

kayb

kayb

Posted
Posted
17 minutes ago, Duvel said:

 

I love that one as well. And I know already - having 45 min on Monday in the Mekka of Japanese kitchenware, Kappabashi - what will go home with me to Hong Kong ...

Oh, Kappabashi! I could have spent DAYS there. And more money than I'll ever have.

 

I contented myself with my Misonos.

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Anna N

Anna N

Posted
Posted
1 hour ago, Duvel said:

 

I love that one as well. And I know already - having 45 min on Monday in the Mekka of Japanese kitchenware, Kappabashi - what will go home with me to Hong Kong ...

Now you are being cruel! 😋

  • Haha 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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, Duvel said:

 

I love that one as well. And I know already - having 45 min on Monday in the Mekka of Japanese kitchenware, Kappabashi - what will go home with me to Hong Kong ...

 

I have what looks like the exact same one, possibly in a larger size.

 

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

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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
28 minutes ago, robirdstx said:

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Nachos after 8 minutes in the CSO on Convection Bake at 375F ~ finished with Black Olives and Sour Cream

 

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Wish I had that dish in front of me right now!  What did you use for chips?  Were they your own?  What was the cheese?

 

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

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

shain

shain

Posted
Posted
11 minutes ago, lindag said:

Wow!   That's really , um, colorful!

 

 

And also stains shirts real bad...

  • Like 1
  • Haha 3

~ Shai N.

MRE

MRE

Posted
Posted
1 hour ago, shain said:

I see this on the menu sometime soon. 

 

 

Chlodnik. 

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  • Like 1
  • Delicious 1

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

MRE

MRE

Posted
Posted

Zucchini and tomato salad with a dijon vinaigrette and the pasta from the other night served cold with a sprinkle of lemon zest and a little of the vinaigrette drizzled on top. No one complained.

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  • Like 6
  • Delicious 1

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

rotuts

rotuts

Posted
Posted

Gee Wizzz

 

@MRE

 

where have your been ?

 

Yikes @

 

great stuff !

 

ome Kudos is going your nway from me !

 

P.S.:

 

no Cuisinart Combo Oven

 

wait for it and get it

 

Tomato and cheese toasties ?

 

look forward to them

 

cheers again !

 

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robirdstx

robirdstx

Posted
Posted
2 hours ago, JoNorvelleWalker said:

 

Wish I had that dish in front of me right now!  What did you use for chips?  Were they your own?  What was the cheese?

 

 

Chips are right out of the bag. Use whichever type you like. I didn’t have enough of the Mexican shredded blend I usually have on hand, so added a couple of torn slices of Pepper Jack.

  • Like 1
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
16 hours ago, Duvel said:

Trying (unsuccessfully) to escape the heavy rain brought by Taifun #12,  I took a train to Karuizawa, Nagano prefecture. 

The local speciality is Soba, specifically Kurumi soba, where the dipping sauce Tsuyu is enriched with a paste of freshly ground walnuts. And conveniently enough for the kitchen staff, the guest have to do the grinding.

 

B7CCDBD6-9B95-4A26-ABB8-BE44B5C01AF7.thumb.jpeg.365ef7bde3538134b85f6a115e3ac88e.jpeg

4E34E3E5-8B21-417E-9BF9-9986FE27FBE7.thumb.jpeg.a619970f0a74ae3975240b0811426865.jpeg

 

Served with the beer brewed in this mountain town, Tempura and finished with Sobayu, the starchy boiling water of the buckwheat noodles that one dilutes with the remaining Tsuyu. All was delicious ...

 

Now I've got myself to wondering, what else is in the tsuyu besides walnuts?

 

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

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

Duvel

Duvel

Posted
Posted (edited)
54 minutes ago, JoNorvelleWalker said:

 

Now I've got myself to wondering, what else is in the tsuyu besides walnuts?

 

Sorry, maybe wrongly put. It's Tsuyu plus walnuts, so the ground nuts get loosened/diluted with Tsuyu (comprised of dashi, soy sauce, mirin, sake) ...

Edited by Duvel (log)
  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, Duvel said:

Sorry, maybe wrongly put. It's Tsuyu plus walnuts, so the ground nuts get loosened/diluted with Tsuyu (comprised of dashi, soy sauce, mirin, sake) ...

 

 

Thanks.  Since I've been on a Georgian food kick I've been keeping ground walnuts on hand.  But I can't make dashi till I freeze up a couple trays of deionized water for the kombu broth.  Long story.  And that would mean interfering with my mai tai.

 

Though I have to say, if I go to the effort to make dashi I drink it neat from a dedicated wooden bowl.  One of the world's most perfect foods.

 

 

  • Like 1

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

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

Duvel

Duvel

Posted
Posted

Walking the main (shopping) street of Karuizawa I came across a shop selling DLG (German agricultural association)-awarded meat products. As a German I simply had to sample and ensure that quality standards have not eroded since 2006 ...

 

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They have not. It was a good Bratwurst, grilled perfectly to order and my poor balancing skills aside (which cause the sausage to roll over and smear the mustard everywhere) it was a quick and satisfying lunch ...

 

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As an interesting side note: They also sell Wasabi-flavoured Leberkäse ... should I give this a try at home 🤔 ?

 

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  • Like 9
Duvel

Duvel

Posted
Posted

Surely that Bratwurst wouldn’t sustain me for long. So, upon returning to Tokyo station I headed down to the lower basement for Tokyo station’s Ramen Street, a collection of famous and semi-famous Ramen shops. 

 

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I opted for Rokurinsha (of Chang’s “Mind of a chef” fame), arguably the best Tsukemen in Tokyo. Of course there was a queue...

 

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After 30 min or so I was placed and with the prepaid stamp purchased while waiting in line I got the classic Tsukemen. The noodles were thick, almost Udon-like, but with the typical Ramen bite and a slight yellowish hue. The broth was super concentrated, with Tamago, Menma and Chashu, as well a tiny square of nori with a heap full of fish powder for some extra Umami ...

 

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The leftover dipping sauce can be - upon request - augmented with extra fish broth and Yuzu salt, but I preferred just to drink it meat. Lovely second lunch - I might need to downsize my dinner plans 😋

 

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  • Like 10
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