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Posted (edited)

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

 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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

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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.  

 

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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.

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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!

 

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Posted (edited)

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.

 

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For more on the concept of these restaurants see here.

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Smoked Winnipeg Goldeye on mixed field greens

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Dejah

www.hillmanweb.com

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Leftovers with a fried egg on top. 
 

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Dear Food: I hate myself for loving you.

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Posted (edited)

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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.

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

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Cured salmon belly

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How I am able to slice salmon so thin

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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)
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Saj bread with labaneh, zaatar and olive oil.

Rolled and briefly grilled just to get it warm and a bit crisp.

 

 

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~ Shai N.

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Posted (edited)
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

 

 

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Edited by shain (log)
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~ Shai N.

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Chicken salad (leftover from Mother's day lunch) over arugula with a few pieces of walnut for crunch.

 

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

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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

 

 

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

 

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

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We started with Quick Tomato Consommé:

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Jessica’s deviled eggs:

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Mini croissant and Ina Garten’s Shrimp salad:

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

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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:

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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:

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Served with my homemade limoncello:

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Still a bit “hot” for me, but tasty.

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@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

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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.  

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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.

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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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