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liuzhou

Lunch 2019

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Gung Hai Fatt Choy!
 

Year of the Pig, so we had a little bit of piggy, in the siu mai. These are made with ground potk, shrimp, and waterchestnut.  Unfortunately, I had to use the thicker wonton wrappers, but it's really all about the filling, isn't it?
The War Teep / Potstickers are from Sobeys - Beef and Cabbage. Not bad!

These two items were served at our Chinese Pavilion a few years back, when we still had the Lieutenant Governor's Winter Festival. Our new LT. G decided she didn't want to lend her title to the 3 day event once she took office. 😯
We made over 2500 of each of these dim sum items for the 3-day festival, plus several other dishes. At that time, we had lots of new immigrants who were learning about volunteerism, and food was one area they excelled in. Now, no one wants to help...and we have retired from spearheading such events.
 

These made for a nice lunch, but supper will have to be later as we are full!

 

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Dejah

www.hillmanweb.com

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On 1/6/2019 at 8:22 AM, BonVivant said:

Real merguez in Morocco has spices, chillies, harissa. Not red colouring, as told by the grilled meat shop's owner. 

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Smoke everywhere.

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My partner and I visited Morocco this time last year. Whilst in the Medina in Fez we stopped by one of these stalls for lunch. We had the same guy grilling our food in the tiny space. The atmosphere was almost as great as the food.

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Edited by Pants404 (log)
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This was our first attempt at recreating Gua Bao, a Taiwanese street snack we enjoyed on a recent trip to Taipei.

 

It is a folded steamed bun, filled with braised pork belly and pickled mustard greens and topped with crushed peanuts. Very pleased with how it turned out - we'll be making these again for sure.

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Food Blog: Menu In Progress

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the first 1/2 of a steak sandwich

 

steak is SV p RB40 treatment

 

the old Wegman's  thick cut sirloin , on sale back when the store opened  opened , w good marbling Ive posted about in the past.

 

tender , very tasty

 

lettuce and tomato were added last

 

no time for a pic after that


Edited by rotuts (log)
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There's a new restaurant in Tucson that I was eager to try and my friend's birthday was the excuse to visit today for lunch. Fatman Kitchen has two chefs, one is Sichuan and one from Shaanxi. We ordered Xi'an Oil Splashing Noodles, Pork Belly with Garlic Sauce and Stir-Fried String Bean.

 

The wheat noodles are made fresh in-house and were delicious with lots of minced garlic, chili oil, bean sprouts. I believe they are sometimes called Biang Biang noodles and an interesting article with recipe and video here advises that the Chinese character for 'biang' is one of the most complex characters, requiring 42 to 71 strokes to fashion it.

 

But here is a copy of their menu (no website yet) and the characters don't look complex, so I guess they aren't actually calling them Biang Biang noodles here? @liuzhou, if you are inclined to help, can you advise? Thank you!  

 

Edited to add:  I also read this in the article, maybe that's the explanation. Is it literally "oil splashing noodles"?  

Biang Biang noodles is also called You Po Che Mian (油泼扯面) which literally means “Oil pouring over hand-pulled noodles”. This name explains a particular method of seasoning “You Po”: place chilli flakes, chilli powder, ground Sichuan pepper, minced garlic and spring onion on top of the cooked noodles, then pour hot oil over. The heat immediately releases the full flavour of all the herbs and spices.

 

Noodles before mixing, lots of fresh minced garlic! 

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After mixing all that lovely topping into the noodles and oil. This dish is quite spicy, but in a very mouth-pleasing way. The noodles are huge and toothsome! 

 

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Sauteed beans with the option of adding some nice hot chilies to each bite. 🙂

 

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And pork belly, served cold with cucumbers and more chili oil. Sorry, we had already made good progress on this dish before I remembered to take a photo. 

 

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The food was amazing and the price very reasonable. Leftovers went home with my friend. I really want to return here but need to remember to go early or late, as it fills up fast. 

 

 


Edited by FauxPas (log)
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3 hours ago, FauxPas said:

But here is a copy of their menu (no website yet) and the characters don't look complex, so I guess they aren't actually calling them Biang Biang noodles here? @liuzhou, if you are inclined to help, can you advise? Thank you!  

 

The dish on the menu is listed as "Xi'an Oil Splashing Noodles" which is a near-literal translation of the Chinese shown  西安油泼面 (xī ān yóu pō miàn). although I'd translate it as 'splash'. Although similar, I wouldn't say it is necessarily the same as "biang biang mian". Certainly, I know restaurants in Xi'an which have both on their menus. In biang biang mian, the noodles are extremely long. Were yours?

 

Whatever, I'm sure it was deicious.

 

The famous biang character (below), is a bit of marketing tool rather than a real Chinese character. It is not listed in any dictionary and is only used in Xi'an.

Biang.gif.6e675522aeba6417ddde0e23b34fe0a8.gif

 

 


Edited by liuzhou (log)
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2 minutes ago, liuzhou said:

In biang biang mian, the noodles are extremely long. Were yours?

 

yes, they were huge! That's why in my 'after' photo, you can see that I had to rely on a fork to help me deal with them, ha. 🙂

 

They must have been 50 or 60 cm long, at least. And wide. But delicious and toothy. Oh so delicious, with all that lovely oil and heat and garlic and green onions. My mouth is still 'singing' a bit. 

 

Funny about the Chinese character and Xi'an city.   🙂

 

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1 minute ago, FauxPas said:

They must have been 50 or 60 cm long, at least. And wide. But delicious and toothy. Oh so delicious, with all that lovely oil and heat and garlic and green onions. My mouth is still 'singing' a bit. 

 

Yup, that would be biang biang noodles, then.

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4 hours ago, liuzhou said:

 

Yup, that would be biang biang noodles, then.

 

It's a bit like the Chinese cousin of aglio e olio. They are both amazing dishes, each requires slightly different prep and ingredients but they both have a similar base - wheat noodles with garlic and chilies cooked in oil. Aglio e olio cooks the garlic and chillies gently in the oil before mixing with the noodles, biang biang noodles (or at least the oil splashed ones) have the hot oil added to the cooked noodles with fresh garlic etc. 

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0912884B-41B1-4619-81F2-069744200107.thumb.jpeg.18846b41b220ca4dec82da7d3d8449bf.jpeg

 

 Today’s lunch was reheated leftovers from yesterday‘s lunch:

 

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 It has become a new speedy but tasty meal.  Stir-fried green beans and ground pork with a spicy sauce:  soy sauce, sake, sugar and chili bean sauce. 

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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's lunch looks like our dinner last night. We used locally made Italian sausage for our ground pork (half mild, half spicy), and the only other seasoning was from a jar of chili crisp.

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Quick fix - leftover (raw) pork belly from Thursday’s hot pot turned into Buta no Shogayaki...

 

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鸳鸯火锅 (yuān yāng huǒ guō), Mandarin Duck Hot Pot. Lunch at a friend's home.

 

That is not to say there is duck involved. 鸳鸯 (yuān yāng) means mandarin duck, but as they are almost always seen in couples, the term is also used figuratively to mean both an affectionate couple and also this type of two sectioned pot. This is a Sichuan style hot pot. The red soup base is chilli hot while the other is plain (for the chilli wimps!)

 

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Last lunch in Morocco.

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At the airport the following morning. I like these, nothing like the pancakes we make in the west.

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My lunches at home. Dumplings 2 ways.

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Edited by BonVivant (log)
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Lunch was SV 30-hour sirloin tip roast from supper last night. We had some of the beef at 27 hours for supper, but thought the remainder chunk (about 3.5 lbs!) would benefit from another 3 hours. It was a little more tender, but still stayed medium.
Made great sandwich with low-carb bread, horseradish mayo and lettuce.

 

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Dejah

www.hillmanweb.com

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DB5639B9-6AAB-4BAD-976B-729F3E204F24.thumb.jpeg.6ea51ff0d48fd65751dfc112d1b75e73.jpeg64F5B538-4BCE-4CA8-B98C-E60B1BEDEE13.thumb.jpeg.d25a3c14e37a736d162b43688fd3d9d1.jpegAA999A04-1112-409B-B44C-3FBD0F103B36.thumb.jpeg.faad4c55c0438f1859d9bb159e6f282a.jpeg5CBBFA17-C384-4D40-B961-20A7217CF6DF.thumb.jpeg.1782cdef2dbd9f064d24b40ba0a32280.jpeg

 

The steps to lunch of nabeyaki udon. 

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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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Typical lunch for us lately.  Soup (zucchini today) and a salad topped with confit tiny tomatoes....soup and tomatoes from the freezer. 

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3 hours ago, Anna N said:

😋AA999A04-1112-409B-B44C-3FBD0F103B36.thumb.jpeg.faad4c55c0438f1859d9bb159e6f282a.jpeg

 

The steps to lunch of nabeyaki udon. 

OMG! THIS... and the green beans, pork in spicy sauce just...just...just...speechless...and drool...

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Dejah

www.hillmanweb.com

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A recent lunch - Cheddar, Brie, beef log, cheese balls and Wensleydale with cranberries:

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Pickly stuff:

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Campbell’s tomato:

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Spent a few days at a family gathering in Charleston SC to celebrate my dad and his twin brother’s birthdays.  One day we had lunch at the Bay Street Biergarten.  Table appetizers – Pretzel Bombs:

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Pretzel balls stuffed with sausage and white Cheddar over smoked cheese sauce with Lusty Monk mustard.  Really good.  My lunch was the Nürnberger Hoagie:

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Two traditional Nürnberger sausages, garlic aioli, kraut, pickled onion and mustard with cheese spätzle.  Very, very good.  The kraut was different from any I’ve ever had – really fresh tasting and just barely pickled.  It was more like sharply dressed thin sliced cabbage. 

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 Leftovers from  yesterday.  Not nearly so pretty but much tastier because today I remembered to add the seasonings.  


Edited by Anna N Missing word (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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My preferred lunch just about any day. Cheeses, clockwise from 5 oclock, are Welsh cheddar, some kind of blue (I didn't keep the label), Robusto, and Wensleydale with blueberries. Cornichons, sweet pickles, preserved walnuts, Castelvetrano olives. 

 

And a Bloody Mary,  not shown.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Making sure perishables are getting used up before leaving for vacation Thursday, took a pomegranate apart and ate about 1/3 of the arils (remainder in fridge to eat the next couple of days), cut up a pineapple and ate a little of that (into the fridge for DH's snacking), and some yogurt.

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

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Gyudon —  Japanese beef and onion rice bowl.  No matter how many times I make and eat this I am amazed at how so few ingredients can be so tasty.  

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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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