Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch 2021


liuzhou

Recommended Posts

Leftover shawarma and hummus. Didn’t have pita, but the flour tortilla worked nicely.

 

44F93D5C-7426-4D0D-B739-5E236570B82E.jpeg.72c01732314580f68fb13099a561d9e9.jpeg

Edited by patti (log)
  • Like 5
  • Delicious 2

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

Finally made Andrea Nguyen't Ma Po Tofu Spaghetti from the NYT.

IMG_3849.thumb.jpeg.b3db5af1afae7acc49f2d1b9c320534b.jpeg

The tofu gets blenderized to smoothie texture before being added to the pan so the result is a very creamy-textured sauce.  A number of commenters on the NYT site compared it to a carbonara with ma po flavors. 

At first I didn't care for it but it apparently grew on me as I ended up finishing the bowl. 

The broccoli was my addition.  

 

  • Like 9
Link to comment
Share on other sites

On 5/5/2021 at 10:41 PM, blue_dolphin said:

Finally made Andrea Nguyen't Ma Po Tofu Spaghetti from the NYT.

IMG_3849.thumb.jpeg.b3db5af1afae7acc49f2d1b9c320534b.jpeg

The tofu gets blenderized to smoothie texture before being added to the pan so the result is a very creamy-textured sauce.  A number of commenters on the NYT site compared it to a carbonara with ma po flavors. 

At first I didn't care for it but it apparently grew on me as I ended up finishing the bowl. 

The broccoli was my addition.  

 

 

When you previously mentioned the dish I imagined the tofu left intact. Looks delicious this way as well.

~ Shai N.

Link to comment
Share on other sites

15 minutes ago, shain said:

 

When you previously mentioned the dish I imagined the tofu left intact. Looks delicious this way as well.

Yes, when you said that you made it with leftover ma po tofu, I figured it would be a chunkier variation.  I might like that better than the one I made!

 

  • Like 1
Link to comment
Share on other sites

Lunch in a 串串 (chuàn chuàn) restaurant with my dear friend, J.

 

Bits of meat and vegetables on sticks with a partitioned pot of boiling stock. Plain one side; spice laden the other.

 

BH1A1936.thumb.jpg.42bc30b789e13412cad38f67506fe625.jpg

 

BH1A1938.thumb.jpg.b85b8f3cc6dbf86b5fe8864d2d87fcd1.jpg

 

BH1A1944.thumb.JPG.73046ad69217ea18c491903614344ad9.JPG

 

For more on the concept of these restaurants see here.

 

Edited by liuzhou (log)
  • Like 7
  • Delicious 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Smoked Winnipeg Goldeye on mixed field greens

                                                                      1095994087_WpgGoldeye3959.jpg.66657ec2b0f8871d38b6078a7b1887e3.jpg

  • Like 8
  • Delicious 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

qM6oVaC.jpg

 

Purple asparagus salad (tossed in gherkin brine). Watched in horror as half kilo of this pretty asparagus turned green in the steamer for another meal.

PmTqTbl.jpg

 

Sweetish mustard. Standard sharp mustard with a honey-whisky-orange jammy sauce added.

b5M2h5q.jpg

 

Cured salmon belly

XwH0bLR.jpg

 

How I am able to slice salmon so thin

3xa6oEA.jpg

 

Te4Ki41.jpg

 

Gc9ZcTI.jpg

 

5kWUwK1.jpg

 

On 5/3/2021 at 12:06 AM, weinoo said:

This is great.

 

Nice spread of food.  Where's it all sourced from?

 

 

On 5/3/2021 at 1:14 AM, liuzhou said:

 

They certainly aren't scoffed at in the UK. Kippers and bloaters are cold smoked herring; the former are gutted but the latter are not. Buckling are whole herring, gutted apart from roe or milt and then hot smoked.

I love me a kipper or bloater for breakfast.

Check out this map to see herring spawning locations and stocks. The herring I eat come almost entirely from the Noth Sea, and some from Danish _and_ Norwegian spawning grounds. The herring that come from the other 2 countries are specifically prepared "our way" and our standards so it can pass as our own, according to my fantastic herring book.

 

Young people here don't eat herring. Not posh enough for them. Too healthy/nutritious, too delicious. Don't want to have to contend with the bones.

We need another winter of 1945.

Edited by BonVivant (log)
  • Like 6
  • Delicious 3
Link to comment
Share on other sites

I’ve been in search of the perfect deli sandwich for the past month or so. I think I found it on Friday! The perfect blend of hot pastrami, sauerkraut, and hot mustard on toasted fresh rye. Epic pickle as well.

B367AD10-09CB-431E-BE87-793F4BDCED91.jpeg

  • Like 11
  • Delicious 3

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Link to comment
Share on other sites

56 minutes ago, heidih said:

@shain Can we see your saj ?

 

It's not homemade :) Making saj bread is an art I haven't mastered.

 

I do have an electric pita oven that makes a fine saj if inverted. But no honorable saj bread baker will be caught using such a thing :P

 

 

20170416_134129.jpg

Edited by shain (log)
  • Like 2
  • Haha 1

~ Shai N.

Link to comment
Share on other sites

30 minutes ago, shain said:

 

It's not homemade :) Making saj bread is an art I haven't mastered.

 

I do have an electric pita oven that makes a fine saj if inverted. But no honorable saj bread baker will be caught using such a thing :P

 

 

20170416_134129.jpg

I was thinking back to @ChefCrash here  https://forums.egullet.org/topic/90336-saaj-cooking/?tab=comments#comment-1232477

 

  • Like 1
Link to comment
Share on other sites

We had Mr. Kim’s mom to brunch for Mother’s Day.  Table:

E7406D49-246E-4FFF-B365-4B0654B85553.thumb.jpg.e055393e9090978e3bbf14e2feddc469.jpg

 

We started with Quick Tomato Consommé:

F71B49CA-A499-47CF-BCBF-7DBEF7396F9F.thumb.jpg.c66058b48aa6b42a8e1250a93d1891c9.jpg

 

Jessica’s deviled eggs:

FA211159-A07E-48D7-B636-684DA3318315.jpg.4d22a0e1eb1a5de8f413876554455854.jpg

 

Mini croissant and Ina Garten’s Shrimp salad:

88A15C47-D2D6-4DCB-957C-E40DE3015FD5.jpg.438589d3e114f22a16388fc0f52ffc82.jpg

 

Cucumber/pumpernickel sandwiches and Ham & Swiss on Raisin bread with Dijon and Fig jam:

D21A6DE6-51F7-4E44-952E-401F7E5CE270.jpg.22f8b3577e05ccc2270905e03e10531a.jpg

The raisin bread ones are grilled.  Jessica made them. 

 

Mr. Kim did a Bibb lettuce salad with feta and spiced pecans and my dad’s paprika dressing:

IMG_5840.jpg.517a2d1109dddfdccddc9f4dca22f17f.jpg

 

We had two baking failures trying to make dessert, so we just ended up buying a babka in the store and topping it with macerated strawberries and whipped cream:

F64BEC14-3DE7-4DC8-8902-D7361459D2C3.jpg.8dc5d35162602c9b26b2ddf44ccb5ef0.jpg

 

BFCA9A4F-9032-42CE-9315-FE6524075A7C.jpg.0ce80495750e55b1e02e6fe3e0c30dca.jpg

 

Served with my homemade limoncello:

085B8EB8-70D5-4947-923D-277C939B8415.thumb.jpg.1d65ce862aa989e0c2f4e7fff925b48e.jpg

Still a bit “hot” for me, but tasty.

  • Like 7
  • Delicious 5
Link to comment
Share on other sites

@Kim Shook Great and comforting Mothers Day spread. I am curious about the egg platter. I've als

ways wondered - what goes in the middle - such a vacant space. I had one once with 3D bunnies I think in the middle geared to Easter/spring

  • Like 1
Link to comment
Share on other sites

8 minutes ago, heidih said:

@Kim Shook Great and comforting Mothers Day spread. I am curious about the egg platter. I've als

ways wondered - what goes in the middle - such a vacant space. I had one once with 3D bunnies I think in the middle geared to Easter/spring

Generally, I put a little bowl of radishes or carrot curls (remember them😄?) in the middle.  Got in a hurry this time and forgot.  

  • Like 1
Link to comment
Share on other sites

1 hour ago, Kim Shook said:

Jessica’s deviled eggs:

Curiosity got the better of me and I found this which looks so much like your platter:

 

Here.

  • Like 1
  • Thanks 1

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

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...