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liuzhou

Lunch 2020

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1 hour ago, blue_dolphin said:

I could have added some olives or parsley or something but it was getting late and I was getting hangry.

I have noticed the planned garnishes and final touches soon diminish in importance as the hunger increases. You are OK I think until you are spooning the stuff directly from the pan into the mouth completely by-passing the serving dish. That’s my standard anyway. 

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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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I eat out of a ( Soup ) pan.

 

but so far Ive brought it to the table

 

its actually an All-Clad Saucier

 

I have two sizes   Soup for One

 

and Ravioli in broth  for  2 ,  Me and Me


Edited by rotuts (log)
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32 minutes ago, rotuts said:

I eat out of a ( Soup ) pan.

 

but so far Ive brought it to the table

 

its actually an All-Clad Saucier

 

I have two sizes   Soup for One

 

and Ravioli in broth  for  2 ,  Me and Me

 

 

My dad does the same thing when his wife is away for an extended period. He regularly does dishes so that is not the issue. (old training from his apprentice days) Cracks me up. Oh and I use lots of red and black pepper but he can't re.esist digging a spoon or fork in if I have something on stove or cooling on counter- he can't take the heat - suffers in silence. 

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Okay, this was weird! After a morning of birding with our Audubon group in Galveston Island State Park, several of us headed for lunch at Nate’s in Jamaica Beach. I wasn’t feeling terribly hungry, so thought I would just order an appetizer. I ordered the Potato Skins (4 pieces).

 

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This is what I got! Three pieces came home in a to go box. Not sure what I am going to do with them!

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I kinda learned my lesson in high school.    I had a job after school, came home, dashed through the house, pausing at the stove to snag a good looking bite.    "Croquettes?", I asked as I scarfed my score.    "Brains", she answered.    I now wait for plating and service. 

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2 hours ago, Okanagancook said:

@robirdstx they will reheat beautifully in the CSO if you have one.


Yes, that is what we did. I was just expecting one potato shell, with crispy skin, cut into four pieces and loaded with the cheese and bacon, instead of two halved WHOLE baked potatoes, with non-crispy skin.

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Cod steam baked in CSO 325 degrees for 20 minutes over chickpeas, turnip greens, miso broth.

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Two different pierogi fillings:

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Percorino brought back from Sicily and boletus brought back from Lyon.

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Last arancino* in Sicily. (* They have male and female terms for deep-fried rice balls in west and east Sicily)

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E860EA21-1611-487D-ABE2-5810D0FD1C3B.thumb.jpeg.edcfbef9b4dcdbebf98a30c5fab8a2b5.jpeg

 

Part lunch, part experiment. I bought some leeks which are an expensive vegetable here. Even my hero, Jacques Pepin, suggests that leek greens are only good for stock. But I have seen hints elsewhere but they can be slowly sautéed and enjoyed just as one enjoys the other end of the leek. I have been promising myself for years that I would give it a shot.  These were slowly sautéed in olive oil for about an hour after being very finally sliced. They become almost as silky as the white part. So I am calling this leek green gratin on toast. 

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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 

 

I missed the JP about the stock vis vis vis

 

it makes sense 

 

but back then there was no iPot

 

I like your ideas here 

 

thank you

 

 

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1 hour ago, Anna N said:

Part lunch, part experiment. I bought some leeks which are an expensive vegetable here. Even my hero, Jacques Pepin, suggests that leek greens are only good for stock. But I have seen hints elsewhere but they can be slowly sautéed and enjoyed just as one enjoys the other end of the leek. I have been promising myself for years that I would give it a shot.  These were slowly sautéed in olive oil for about an hour after being very finally sliced. They become almost as silky as the white part. So I am calling this leek green gratin on toast. 

I use at least half of the green part, tossing the tough ends. I also toss two or three of the outer sheaves of each leek as they are also not tender. I chop them and saute them slowly as you did. Always great as a basis for a totally green soup or a potato leek soup, to be blended up along with all the other ingredients. Sorry to hear they are pricey up north; I would have thought they could grow in relatively cool climates. Braised leeks as a side dish are a treat, but you do need a fair number of them.

 

For just an ordinary stock of any kind I usually use an onion, but for a vegetable stock leeks are very helpful. I usually use stocks made from chicken, turkey and pork, but half my in-laws are vegetarians, and I find that using a strong vegetable stock for veg soups really is far better than just water. What you created sounds almost like a spread. Sounds yummy.  Probably Jacques' annoying daughter Claudine insisted he remove the green parts.

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Oh, so many tasty dishes ar in here! Unfortunately I didn't take a photo but yesterday for lunch I ordered a small set of sushi with a miso soup. It was the first time I ate miso and to be honest...I didn't like it much!

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AA6EB038-E0FA-4389-9F89-9CEB60E8AE70.thumb.jpeg.3882eb2fb8a6a06bfb7e6298d3eb11ca.jpeg

 

Polish sausage, mushroom and cabbage soup. 

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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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First food and my first real Mexican tacos (!) after 3 flights and 16 hours in the air, without sleep over 24 hours.

Roadside taco truck in Guerrero Negro (Baja Sur), sells only 2 things, prawn and fish tacos. I got 8.

 

Why did I even consider NZ or Australia? Did my research on both and was underwhelmed (I know just about everyone "loves" them). Turns out Mexico has more than food to offer me. It has my most favourite and epic animal and that's why I have come here and not NZ (original plan) or Australia (plan B).

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White bits are cabbage, not cheese.

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Baja is my backyard. Oh the fish market in Ensenada! The people!  Enjoy and share! Thanks! The current food culture there is amazing now on both street level and innovative.

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1 hour ago, BonVivant said:

First food and my first real Mexican tacos (!) after 3 flights and 16 hours in the air, without sleep over 24 hours.

Roadside taco truck in Guerrero Negro (Baja Sur), sells only 2 things, prawn and fish tacos. I got 8.

 

Why did I even consider NZ or Australia? Did my research on both and was underwhelmed (I know just about everyone "loves" them). Turns out Mexico has more than food to offer me. It has my most favourite and epic animal and that's why I have come here and not NZ (original plan) or Australia (plan B).

 

 

Armadillo?

 

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@BonVivant Great food, but keep your eyes open. Not everywhere is as safe as you'd think.

 

I'm looking forward to the photos!

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20 hours ago, BonVivant said:

favourite and epic animal

Xolo?  Hairless dog..

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Chupacabra?

 

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