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liuzhou

Lunch 2019

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On 6/18/2019 at 6:19 PM, Duvel said:

Business lunch in Tokyo: There is very little to say other than this was most likely the best sushi I have ever had ... and I do not even know the name of the shop. Chef prepared for the four of us, took all in all about one hour. Quality of the fish and the preparation was outstanding ...

 

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This meal deserves a thread of its own.   

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eGullet member #80.

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Shrimp fried rice. For extra smokiness, I charred the cabbage over a grill fire, as well as cooked the shrimps on it. The cabbage was then finely chopped and the shrimp cut into pieces.  Short rice cooked with shrimp shells stock. Fried eggs, and scallions. Sauce of fried garlic, white soy sauce, cooking wine, a little dark soy sauce.

 

 

 

 

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~ Shai N.

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Asparagus from a farm near my house (15mins by bicycle). Season ended yesterday but I got enough for another week (3 kilos).

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Sourdough, butter and crispy shallots.

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The rest of the salmon...

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Leftover salmon put to good use 

 

 

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Mortadella, marinated zucchini and onions on a roll.

HC

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On the road, or street as it were.     Taco truck in Stockton, CA.   

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Three convivial young women turning out carefully crafted truck food.   Outgoing and welcoming, chatting happily among themselves.   if you have to work, standing in a hot food truck all day, you may as well make it a happy place both for yourselves and your customers.   A sweet stop.

 

Lengua taco with their "bomb" hot sauce, sour cream and cheese.    Fried onions, cucumber and radish slices on the side.   I was applauded for ordering that sauce, but didn't find it that hot and even added a jalapeno to each of mine.

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We'll return if back in the neighborhood, and if we lived nearby we'd be regulars.     Anytime you're well fed and sent back on the road with a wave and "G'bye, Lovelies!", you've lunched well.

 

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eGullet member #80.

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Instapot hard boiled eggs (5 min on high pressure; 5 min natural release; and 5 min in ice water...perfect) to make egg salad sandwich (from Serious Eats).  Delicious on my hamburger buns I made yesterday.  Open face....easier to eat.  Yes, eaten over the prep counter...me bad. 😬

 

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57 minutes ago, Okanagancook said:

Instapot hard boiled eggs (5 min on high pressure; 5 min natural release; and 5 min in ice water...perfect) to make egg salad sandwich (from Serious Eats).  Delicious on my hamburger buns I made yesterday.  Open face....easier to eat.  Yes, eaten over the prep counter...me bad. 😬

 

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Of course we all know that there are no calories nor any cholesterol in food eaten standing at sink or work station.

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eGullet member #80.

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8 hours ago, Okanagancook said:

Instapot hard boiled eggs (5 min on high pressure; 5 min natural release; and 5 min in ice water...perfect) to make egg salad sandwich (from Serious Eats).  Delicious on my hamburger buns I made yesterday.  Open face....easier to eat.  Yes, eaten over the prep counter...me bad. 😬

 

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looks good. did you make the hamburger buns from scratch? and is it like a quick bread (without yeast fermentation) or was is fermented with yeas (which gives it most of its flavor I'm guessing???) 


"Hmmm....what would Don Quixote do?" 

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Yes I made the buns from this recipe that I think is from @Shelby.  I modified it and used 1/2 of the sugar called for.   I don't have a bread machine so I mixed the dough in my KA for 10 minutes and set it to rise for about 90 minutes.  Then I formed the buns, covered and let rise about 30 to 40 minutes.

 

INSTRUCTIONS 
1-cup water
2-tbsp. butter
1-egg
3 1/4-cups flour
1/4-cup sugar
1-tsp salt
1-tbsp. instant yeast
Place all in bread machine and press dough cycle. When done dump out onto a lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do. Place on greased cookie sheets or your
bun pans. Cover and rise 30---40 minutes. Bake 375 oven 12---15 minutes. Cool on racks.
Can add a teaspoon of onion powder and about 1/2 tsp. dddrried onion to the dough in the machine. It makes a light onion-y flavoor that is wonderful.
If you don't have a bread machine, you can simply mix dough by any method you prefer. Let it rise one hour before shaping into 8 large buns.

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Corned beef and Swiss, with a triple layer of marinated zucchini and some marinated onions. This turned out to be a magnificent combination, in case you were wondering.

HC

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14 minutes ago, HungryChris said:

Corned beef and Swiss, with a triple layer of marinated zucchini and some marinated onions. This turned out to be a magnificent combination, in case you were wondering.

HC

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I always like the look of your sandwiches Chris. 

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1 hour ago, Okanagancook said:

Pizza

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"Never trust a round pizza."    Todd English, Figs and Olive restaurants, Charleston and Boston

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I made pizza tonight too but forgot to take a photo. Didn't taste of much in spite of great ingredients (24 hour carmelized onions, manchega and jarlsberg cheeses, and pistachios)

 

Yours looks great @Okanagancook. What's on the pizza?

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Peanut butter and jam (blueberry from Rea's Farm in south Jersey) on Dave's Killer White Done Right while out checking bluebird boxes.

Sometimes you just need that simple taste.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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14 hours ago, TdeV said:

I made pizza tonight too but forgot to take a photo. Didn't taste of much in spite of great ingredients (24 hour carmelized onions, manchega and jarlsberg cheeses, and pistachios)

 

Yours looks great @Okanagancook. What's on the pizza?

First On was a mix of leftover pesto and tomato sauce. 

Then slivers of anchovy with a sprinkle of capers.

Next were slivers of black olive, diced jalapeño and sliced green and red peppers.

Finally a good amount of mozzarella.

 

The dough is my first attempt at emulating AnnT’s dough.  Not even near what she makes but I like the chewy texture.  I will try again.

 

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For future meals.....pesto from the basil plant that is taking over the geranium in the same pot.  

 

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