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Lunch 2021

liuzhou

By liuzhou
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liuzhou

liuzhou

Posted
Posted (edited)

Made some chicken liver pâté to be consumed with the crackers I forgot to buy this morning. Damn. Either I go out in the cold, or just spoon the stuff straight into my face. Recommendations?

 

pate.thumb.jpg.a9fc24807e4e76deed999760540619b8.jpg

 

 

Edited by liuzhou (log)
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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

Bernie

Bernie

Posted
Posted

spoon!

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Be kind first.

Be nice.

(If you don't know the difference then you need to do some research)

Duvel

Duvel

Posted
Posted

Leftover (unsliced) beef neck from yesterday’s hotpot, pounded flat with my bare knuckles (more workouts this year !), salt & pepper, cornstarch dusting & flash fried. Served on a rewarmed roll with BBQ sauce, copious barely softened onions and some Chipotle Tabasco. Served on IKEA childrens plastic plate. A good breakfast/brunch/lunch to start into 2021 - kind of expectation management 😉

 

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Happy New Year everyone - may it be a happy & healthy one !

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TicTac

TicTac

Posted
Posted
9 hours ago, liuzhou said:

Made some chicken liver pâté to be consumed with the crackers I forgot to buy this morning. Damn. I either I go out in the cold, or just spoon the stuff straight into my face. Recommendations?

 

pate.thumb.jpg.a9fc24807e4e76deed999760540619b8.jpg

 

 

Looks good.  Scrap the spoon.

 

Just use your finger!

 

 

  • Like 3
KennethT

KennethT

Posted
Posted

Probably my wife's favorite dish of all time, mapo tofu....  Usually we order it in from our local Sichuan place about once a week, but today, I made this for her....

00100trPORTRAIT_00100_BURST20210102131136835_COVER.thumb.jpg.2a5ad175fa7e50047a887a51762fc4e2.jpg

 

This one was made with garlic chives since I had them around, but I usually make them with leeks.  It's really tasty, but never quite tastes like the ones we order in - maybe someone can help me diagnose the issue?

 

I first make a chili oil with some dried chillies, then reserve.  Add a bit more oil and some freshly ground sichuan peppercorns. Then a big handful of chopped ginger, then a big handful of chopped garlic.  I add maybe 4 oz ground chicken meat (trying to be healthy) and breakup to brown, then about a small handful of chopped pixian doubanjiang and maybe 1-2 T of chopped dou chi. That's stir fried for a few minutes until I see the doubanjiang get a big darker then add 1C homemade chicken stock then simmer for a few minutes while I prep the tofu. Add cornstarch slurry to get the right consistency, plus a little extra salt and a touch of sugar. Then slide in the tofu and simmer for a few more minutes. Finally throw in the garlic chives and mix around for a little bit and plate.

 

Am I missing anything?  Or maybe it's the brand of doubanjiang I'm using?

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
6 hours ago, KennethT said:

I have also considered the fact that the ground chicken rather than pork or beef could be the culprit...  I told my wife, for the sake of science, that we needed to try it with ground pork from Chinatown (who will make it from fatty pork rather than lean pork like my local supermarket) instead the chicken one time... for research purposes of course...

 

Just noticed this. Yes,the chicken and chicken stock is probably what's throwing the flavour off. Try pork (although beef is more traditional).

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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

Duvel

Duvel

Posted
Posted

In continuation of my „Catalan weekend“ efforts ...

 

 

... today‘s lunch was trout with almonds and bacon. Very simple - trout stuffed with lemon and baked in the oven; bacon & onions fried in butter, simmered with cream & bay leaf and tooped with roasted almond slivers. Fried fideua pasta from yesterday to accompany ...


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64F90885-CB25-4476-B580-15DD485BF905.thumb.jpeg.32df9711f64324867807ce0b68a3cf2f.jpeg

 

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Happy faces around the table 🤗

 

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BonVivant

BonVivant

Posted
Posted

Several recent lunches:

3GueQJC.jpg

 

vjwhENz.jpg

 

gKdWa5z.jpg

 

3OgQyxR.jpg

 

I blew it all.

d4svuOT.jpg

 

I wanted to, but someone put something else in the fridge.

Poo4pyE.jpg

 

6yeiijc.jpg

 

 

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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)

 

 

BonVivant

BonVivant

Posted
Posted

Leftover cream-mushroom sauce from another meal:

D99pYal.jpg

 

Crispy tempeh with Lao Gan Ma

O2xsgUu.jpg

 

uGG8DrQ.jpg

 

Past new years abroad:

mHdDfbK.jpg

 

WJAcubM.jpg

 

bSyVBhX.jpg

 

AOcinDu.jpg

 

SafoV3F.jpg

 

  • Like 10

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)

 

 

KennethT

KennethT

Posted
Posted
4 hours ago, BonVivant said:

Several recent lunches:

3GueQJC.jpg

 

vjwhENz.jpg

 

gKdWa5z.jpg

 

3OgQyxR.jpg

 

I blew it all.

d4svuOT.jpg

 

I wanted to, but someone put something else in the fridge.

Poo4pyE.jpg

 

6yeiijc.jpg

 

 

Nice Champagne selections!  What type of crab claws are those?

shain

shain

Posted
Posted

A very quick preparation of ramen noodles in a quick miso and garlic based sauce, with butter, sauteed mushrooms, eggs lightly crumbled and finished with the noodles and sauce so that they bind it together. A bit of chili oil.

 

 

PXL_20201211_142552227.jpg

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~ Shai N.

Duvel

Duvel

Posted
Posted (edited)

Part IV of a Catalan „weekend“ (which might go on until King‘s day 😉) ...

 

Today for lunch we had the spit-roasted rabbit. I bought a larger specimen (close to 2 kg), cleaned and marinated it in garlic, lemon and rosemary and send it to sleep for 2 days ...

 

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Skewered and tied to a spit ...

 

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First use of the BBQ this year. Roasted until core temperature of 58 oC in the thickest part of the rear legs ...

 

 

86D34FE0-C0D1-428E-91B0-36EC07A9DF80.thumb.jpeg.ef8b5a2385929a813d295451e4067561.jpeg

 

Served with simple tomato salad with burrata and leftover maccarons (another Catalan comfort dish).


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It was incredibly moist !

 

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Edited by Duvel (log)
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TicTac

TicTac

Posted
Posted

@Duvel - That is very ambitious of you (then again, clearly you are a rotisserie pro) as I have never even played with my rotisserie setting on my Napoleon.  Were the 2 sheet pans to diffuse the heat on the thinner parts of Thumper?

 

And if you ever are in need of additional hare, just swing by my back yard, load up your BB gun of choice and have at 'em!

 

(just not the one nestled beside my deck under its snow lodge, my kids love that little guy!)

 

 

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Duvel

Duvel

Posted
Posted
1 hour ago, TicTac said:

@Duvel - That is very ambitious of you (then again, clearly you are a rotisserie pro) as I have never even played with my rotisserie setting on my Napoleon.  Were the 2 sheet pans to diffuse the heat on the thinner parts of Thumper?

 

And if you ever are in need of additional hare, just swing by my back yard, load up your BB gun of choice and have at 'em!

 

(just not the one nestled beside my deck under its snow lodge, my kids love that little guy!)

 

 


I do enjoy the rotisserie, but I bought only recently and am just discovering its versatility. This was the first time I tried rabbit, and it was by far the best rabbit I ever made.

 

The sheet pans are used to moisten the meat (they are filled with white wine/water and sprigs of rosemary) and to catch drippings. They are placed under the whole rabbit. Just in the last 5 min I moved them towards the front of the rabbit to allow the thicker parts at the back get more direct heat and allow for a bit more browning.

 

4147CC82-2C2E-4323-83FA-562A4863B523.thumb.jpeg.0a8527eae30268906ab307c09fcab57f.jpeg

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TicTac

TicTac

Posted
Posted
3 hours ago, Duvel said:


I do enjoy the rotisserie, but I bought only recently and am just discovering its versatility. This was the first time I tried rabbit, and it was by far the best rabbit I ever made.

 

The sheet pans are used to moisten the meat (they are filled with white wine/water and sprigs of rosemary) and to catch drippings. They are placed under the whole rabbit. Just in the last 5 min I moved them towards the front of the rabbit to allow the thicker parts at the back get more direct heat and allow for a bit more browning.

 

4147CC82-2C2E-4323-83FA-562A4863B523.thumb.jpeg.0a8527eae30268906ab307c09fcab57f.jpeg

 

Perfect!  Makes sense, similar to what I do when slow grilling on a charcoal BBQ - moisture and capture.  I like the idea of rosemary to add a bit to the smoke.  Looks great.

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Anna N

Anna N

Posted
Posted

A74D0DFC-1140-4595-8429-1E205BD41924.thumb.jpeg.9f447dbe5113c7b9fd94ae026bb81d86.jpeg

 

More from the amazing Christmas food parcel courtesy of @Alleguede and his partner. Duck confit. I scrubbed and roasted a few parsnips to accompany it. 

 

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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

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Duvel

Duvel

Posted
Posted

Last (planned) installment of our Catalan weekend: Botifarra amb mongetes (or sausage with fried beans, heavy on the garlic/lard side of the spectrum) ...

 

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Not much to look at, yet very, very tasty 😉

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Dejah

Dejah

Posted
Posted (edited)

Hot'n'Sour soup makes a regular appearance for lunch even when there isn't any cold viruses around. Wish it would take care of Covid, but alas, no such magic.

 

                                                                                     133224281_HotnSourSoup2796.jpg.00b0e06474197883e86147eb77ee4cb2.jpg

 

Didn't get to make the Winter Solstice daikon & dumpling soup. Finally found some lovely daikon and made the Savoury Turnip Cake like my Mom used to make. She had chopped Chinese bacon, mushrooms, dried shrimp, and salted turnip.  Steamed for an hour then chilled in the fridge. I had to be patient and waited until today to fry up a few slices for our lunch. Great memories of my Mom!

 

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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

heidih

heidih

Posted
Posted
39 minutes ago, Dejah said:

Hot'n'Sour soup makes a regular appearance for lunch even when there isn't any cold viruses around. Wish it would take care of Covid, but alas, no such magic.

 

                                                                                     133224281_HotnSourSoup2796.jpg.00b0e06474197883e86147eb77ee4cb2.jpg

 

Didn't get to make the Winter Solstice daikon & dumpling soup. Finally found some lovely daikon and made the Savoury Turnip Cake like my Mom used to make. She had chopped Chinese bacon, mushrooms, dried shrimp, and salted turnip.  Steamed for an hour then chilled in the fridge. I had to be patient and waited until today to fry up a few slices for our lunch. Great memories of my Mom!

 

                                                                                     23227198_LoBakGoh2952.jpg.4f8b6d60abc0aa3dd729b2fd2ab35c9a.jpg

 

 

                                                                                    1814199907_LobakGoh2955.jpg.84b18f21e86b050ae74375a151cf549c.jpg

 

Wow - 2 great comfort dishes. Traditions have their place even if not on exact day they evoke the good memories. I admire your patience on the daikon cake. 

 

 

 

                                              

 

 

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gulfporter

gulfporter

Posted
Posted

Grilled open-face Italian sliders.  Leftover day.  Still have a dozen (now frozen) very good herbed dinner rolls that are delivered with carryout.  Cut one into 4 slices.  Topped with leftover cooked Italian sausage, fried onions and peppers, cheese and fresh basil.  Grilled in olive oil in frypan with lid, until crusty, hot and oozy.  Served with the rest of a half a cucumber found hiding in the produce drawer.  

ital grilled slider.jpg

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Duvel

Duvel

Posted
Posted

Canelons for King‘s day ...

 

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(no plated picture as there was just a blur of forks, knives and plates once the canelons hit the table ...)

 

 

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Dejah

Dejah

Posted
Posted
On 1/5/2021 at 6:04 PM, MokaPot said:

@Dejah, your food looks great. Have you ever posted your recipe for hot and sour soup? Thank you!

THIS is all I have in my "book". The portions, taste for tang and heat are up to you to adjust. Google and see what comes up.

                                            458949527_SoosHotSourSouprecipe2968.jpg.93fbe66d12fa02e48975bc4117a1e00e.jpg

The green containers are 16 oz. food containers that we used in the restaurant.

MSG is optional. We stopped using it when customers request no MSG.
No sugar is added as per other recipes, but there is some sweetness from the BBQ pork (char siu)
I don't use pepper, but the chili paste gave our soup a "signature". It's a well-kept secret! 😄, so sssshhhhh...

Koon Yick Wah Kee Chilli Sauce | SMegaMart

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Dejah

www.hillmanweb.com

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