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Lunch 2020

liuzhou

By liuzhou
in Cooking

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shain

shain

Posted
Posted (edited)

Rye bread, toasted on one side. Egg salad with beetroot, sour cream, dill, tarragon, a little horseradish - no mayo. Cucumbers in vinegar.

 

 

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Edited by shain (log)
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~ Shai N.

Anna N

Anna N

Posted
Posted

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Grilled sharp cheddar and caramelized onions with a side of pickled onions.

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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

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted (edited)

Chilled borscht

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eta this (beets, cucumber, veal broth, sour cream. dill) would have been sublime also churned and frozen in the ice cream maker.  

Edited by Margaret Pilgrim (log)
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eGullet member #80.

scamhi

scamhi

Posted
Posted

visiting friends in the Berkshires.

I made this lunch. Greek salad and grilled chicken

and it was a beautiful day yesterday.

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
5 hours ago, Katie Meadow said:

Looks lovely. What's in it?

 

Liangpi (凉皮, literally 'cold skin') refers to the noodles, which are made from (usually) wheat starch. It also refers to the dish.

 

There are various versions of the dish, but this is the most traditional and besides the noodles contained wheat gluten (seitan), cucumber, bean sprouts, garlic, soy sauce, chilli oil and Chinese black vinegar.

 

The process of making the noodles (and the wheat gluten) is explained well here.

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Katie Meadow

Katie Meadow

Posted
Posted
9 minutes ago, liuzhou said:

 

Liangpi (凉皮, literally 'cold skin') refers to the noodles, which are made from (usually) wheat starch. It also refers to the dish.

 

There are various versions of the dish, but this is the most traditional and besides the noodles contained wheat gluten (seitan), cucumber, bean sprouts, garlic, soy sauce, chilli oil and Chinese black vinegar.

 

The process of making the noodles (and the wheat gluten) is explained well here.

Not going to make my own noodles. Is this dish cold? Cold noodles would suit me. We are having a hideous heat wave here in northern CA.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
Just now, Katie Meadow said:

Not going to make my own noodles. Is this dish cold? Cold noodles would suit me. We are having a hideous heat wave here in northern CA.

 

Yes, it is served cold, mainly as a street food, even in the middle of winter.

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

shain

shain

Posted
Posted
20 hours ago, liuzhou said:

凉皮 (liáng pí)

 

Looks great. It's been on my list for a while, but there's nowhere to get the noodles or any good seitan. One day I'll get to making it from scratch :)

~ Shai N.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
2 minutes ago, shain said:

 

Looks great. It's been on my list for a while, but there's nowhere to get the noodles or any good seitan. One day I'll get to making it from scratch :)

 

Well, the great thing is if you make the noodles you also make the seitan!

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

shain

shain

Posted
Posted
Just now, liuzhou said:

 

Well, the great thing is if you make the noodles you also make the seitan!

 

True, it's seems a fun project. Then I'll also be finally able to make kao fu.

I can't understand why all of the seitan here is as dense as a rubber boots. I guess people expect it to resemble imitation meat (and have the texture of the toughest of overcooked steaks...).

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~ Shai N.

BeeZee

BeeZee

Posted
Posted

Gazpacho...I didn't peel the tomato before food processor chopping and didn't notice any difference.

 

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

heidih

heidih

Posted
Posted
15 minutes ago, BeeZee said:

Gazpacho...I didn't peel the tomato before food processor chopping and didn't notice any difference.

 

 

 

Well @Shelby  is alive so she can;t roll over in her grave. Un-peeled - oh my. I never peel.

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Anna N

Anna N

Posted
Posted

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Roasted carrots and sliced, smoked duck breast. 

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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

Kim Shook

Kim Shook

Posted
Posted (edited)

@pastameshugana – that ham looks almost like a Pittsburgh chipped ham sandwich!  So good.

 

On Saturday we did the preparing and delivering lunches to the homeless shelters.  Got burgers at a local burger place.  Not my favorite burger in Richmond.  I think they aren’t properly balanced as far as the build goes and I find the burgers a little overcooked and dry.   My classic cheeseburger:

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Mr. Kim’s with jalapenos.  We shared an order of fries:

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Good fries.  I will have to remember to say “no seasoned salt” next time.  I really wish places would tell you upfront that they are going to wreck your delicious fries season salt or with anything but salt. 

 

On Sunday we went out to visit with Mr. Kim’s dad and stepmom and picked up lunch on the way home at a local sub shop.  We’d noticed it a couple of weeks ago and wanted to try it.  Mr. Kim got the pepperoni steak and cheese:

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He liked this a LOT.  The pepperoni was very spicy, so I didn’t try it.  I had a sandwich that was SO good that it caused me to be disappointed that they missed a chance to make it perfect.  It was the Thanksgiving sub – roasted turkey, stuffing, and cranberry sauce:

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Actual roasted, carved turkey, REAL stuffing (not instant), and cranberry sauce.  Where they missed a chance was that the sub was barely warm and should have been HOT and there was no gravy.  I just assumed that a sub with turkey and stuffing would have gravy.  Luckily, I had some in the fridge leftover from dinner last night.  I would honestly say to someone to only order it if they have access to good chicken/turkey gravy.  That’s a real shame.  My gravy saving the day:

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Wonderful fries:

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Unfortunately, another place that sprinkles season salt on unannounced.  Nonetheless, these were almost finished in the car on the way home!  So good. 

 

Mr. Kim is working from home today.  I had some leftover biscuits:

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So, I made sausage gravy and hash browns (frozen😟) for lunch:

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Served with watermelon:

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Edited by Kim Shook (log)
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Kim

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