Lunch 2023

[johnnyd]

Seared Blue Fin Tuna at the Mixed Doubles Final!

 

Edited July 13, 2023 by johnnyd (log)

[Bernie]

😄

4 hours ago, johnnyd said:

Seared Blue Fin Tuna at the Mixed Doubles Final!

 

And still no beverage to be seen..😄

[Duvel]

9 hours ago, Bernie said:

😄

And still no beverage to be seen..😄

It’s Wimbledon, so you usually need this …

 

[KennethT]

First time back in the kitchen in a long while... My wife is finally getting ready for some real food again, so I thought a good intro is Singapore style Bak Kut Teh with lots of slow cooked garlic and Sumatran black pepper, and Argentinian red shrimp (with knife peeled noodles).

 

[rotuts]

@KennethT 

 

that looks so good.

 

I had to look up knife peeled on those noodles

 

knife  cut ?  rather than hand pulled ?

Edited July 16, 2023 by rotuts (log)

[KennethT]

27 minutes ago, rotuts said:

@KennethT 

 

yay ;ppksso good.

 

I hd to look up knife peeled on those noodles

 

life cut ?  rather than hand pulled ?

This is what I get - I get them at my local HMart...

https://www.sayweee.com/en/product/Havista-Shanxi-Planed-Fresh-Noodles/11183?sales_org_id=16&region_id=000007&campaign_id=MOFU_e-GLOBAL_t-Shopping_l-EN_r-Broad_src-GADS_o-dweb&utm_source=gads&utm_medium=cpc&utm_campaign=MOFU_e-GLOBAL_t-Shopping_l-EN_r-Broad_src-GADS_o-dweb&cam_id=20034217573&utm_adgroup=149235472500&keyword=&ftu=popupall&ftuflags=48&gclid=Cj0KCQjwqs6lBhCxARIsAG8YcDgujUbpZ56ZL7ap5PQZqaVohAn8DYj9XsZq732dIaKe_-FoziERMesaAtrhEALw_wcB

[rotuts]

sorry forgo may typos.

 

as I understand it

 

there is an HMart a bit north of me

 

when it gets cooler

 

Ill have to stop by.

[KennethT]

46 minutes ago, rotuts said:

sorry forgo may typos.

 

as I understand it

 

there is an HMart a bit north of me

 

when it gets cooler

 

Ill have to stop by.

those noodles are in the refrigerated section

[blue_dolphin]

Grilled veggies with pipián dip from Bricia Lopez's book Asada

The dip is made from charred red bell pepper, tomato, sourdough bread, habanero, garlic, almonds, oil & red wine vinegar

I don't have a real grill but that little Philips infrared grill is OK for a few veg like this. 

[KennethT]

10 minutes ago, blue_dolphin said:

Grilled veggies with pipián dip from Bricia Lopez's book Asada

The dip is made from charred red bell pepper, tomato, sourdough bread, habanero, garlic, almonds, oil & red wine vinegar

I don't have a real grill but that little Philips infrared grill is OK for a few veg like this. 

That pipian dip looks similar to the dip used for calsots in Barcelona during the season.  Also, does the infrared grill give you that kind of smoky grilled flavor at all?  I remember reading in Modernist Cuisine that the grilled flavor came from burning aerosolized fat that would drop off of foods as they approached the hot coals.  I don't know if those infrared lamps get nearly hot enough to do that though.

[blue_dolphin]

Just now, KennethT said:

That pipian dip looks similar to the dip used for calsots in Barcelona during the season.  Also, does the infrared grill give you that kind of smoky grilled flavor at all?  I remember reading in Modernist Cuisine that the grilled flavor came from burning aerosolized fat that would drop off of foods as they approached the hot coals.  I don't know if those infrared lamps get nearly hot enough to do that though.

You get a little smoky flavor from the dark bits but I'm sure a real grill would be far superior in that regard.  The IR lamps are off to the sides so almost all drippings fall straight down into the removable tray rather than landing on any heated surface. For the charred bell peppers, tomatoes and bread that go into the dip, I put them on the IR grill for about 10 min (less for the bread), per the recipe, turning often, at which point they were tender and had some dark striping but weren't what I'd call charred so I rotated them over a gas burner to blacken them up before they went into the blender.  The habanero and garlic were to be wrapped in foil and put on the grill and I think they came out fine - soft and tender with a little browning. 

[chromedome]

11 hours ago, KennethT said:

That pipian dip looks similar to the dip used for calsots in Barcelona during the season.

I know it as Romesco sauce, though I believe there's a different Catalan name for it. That was my thought too. I always associate pipian with pumpkin seeds, though I know less of Mexican food than most of you and may just be unfamiliar with other versions of the sauce.

[Katie Meadow]

4 hours ago, chromedome said:

I know it as Romesco sauce, though I believe there's a different Catalan name for it. That was my thought too. I always associate pipian with pumpkin seeds, though I know less of Mexican food than most of you and may just be unfamiliar with other versions of the sauce.

I think pipian is typically make with pumpkin seeds. A pipian rojo would usually involve a hot dried red chile in some form. A romesco sauce is usually made with roasted tomatoes and red peppers that are milder, like a red bell or a piquillo; almonds are the most common nut for romesco, but the NYT has a recipe that uses almonds and hazelnuts. I find that most commercial or restaurant romesco sauce is too heavy on the red bell pepper taste. A good shortcut for making romesco might be to use a jarred roasted piquillo product like Matiz.

[johnnyd]

Lobster Bun - butter, garlic, sage, wild fennel and chive

 

 

[blue_dolphin]

A rather poor substitute for a lobster bun...

...shrimp salad on a toasted brioche bun.  Not lobster but an OK lunch on a hot day.

[gfweb]

With the first tomato of the year I made this https://www.nytimes.com/2023/07/19/magazine/tomato-sandwich-recipe.html?campaign_id=58&emc=edit_ck_20230723&instance_id=98097&nl=cooking&regi_id=77481515&segment_id=140070&te=1&user_id=450779b547a8488ee63617dbe58cc9d4

 

The furikake really added something.

[rotuts]

@gfweb 

 

your article mentioned a particular style of tomato for this :

 

it had         ' the warmth of the Sun in it '

 

I grew tomatoes for years , which I started in Jan seeds indoors 

 

its true darker large red tomatoes might have more tomato aroma when nicely ripe 

 

the Early Girls I harvested , when warm 

 

had plenty of that same warmth .  the got cut into 1/8th or so

 

and went right into the cooked and seasoned linguini 

 

all summer long.

 

nothing like the warmth of a just picked home grown tomato.

[heidih]

8 minutes ago, rotuts said:

nothing like the warmth of a just picked home grown tomato.

Oh ya!  Reminds me of something I read years ago from Madhur Jaffrey - how as a girl she kept salt in her pocket to sprinkle on  sun warmed ripe tomatoes as she walked the garden.

[rotuts]

@heidih 

 

my mother did this all the time when tomatoes 

 

large and small were ripe.  

 

and w other veg right from the garden.

[rotuts]

@heidih 

 

I also remember very few cucumbers made it past

 

6 " .   if you made it to 8 , you hid yourself well.

 

I specialized in ' stone ' fruit : apricots , peaches , nectarines,  plums.

[kayb]

Ain’t my ch better than a ‘mater sandwich. Unless you elevate it by adding bacon.

[heidih]

26 minutes ago, kayb said:

Ain’t my ch better than a ‘mater sandwich. Unless you elevate it by adding bacon.

Harriet woud agree on the basic one.

[KennethT]

 

I had to use up the remaining elk from last night and keeping with the Chinese theme.... mapo tofu

[Katie Meadow]

3 hours ago, gfweb said:

With the first tomato of the year I made this https://www.nytimes.com/2023/07/19/magazine/tomato-sandwich-recipe.html?campaign_id=58&emc=edit_ck_20230723&instance_id=98097&nl=cooking&regi_id=77481515&segment_id=140070&te=1&user_id=450779b547a8488ee63617dbe58cc9d4

 

The furikake really added something.

There's no doubt the tomato / mayo / white bread sandwich is a great one. One thing about Eric Kim, though, he has a knack for inventing the wheel. Again.  A two page spread in the magazine just because he adds furikake? I totally agree that a great ripe tomato is essential, since there's basically nothing else going on. But good fresh bread is just as important. So yeah, timing is crucial. This sandwich, like the famous James Beard Vidalia onion sandwich is only made in our house the day my husband bakes a brioche or pullman loaf. Not to beat a dead horse, but Duke's mayo is the slather of choice for me. 

[BonVivant]

Strammer Matjes/Max ("ShtrAMmer MAKs") from the sea.

 

One of the eggs I got has the perfect shape of Kinder Surprise eggs.

 

 

Where I got the egg above, from a (hobby) chicken keeper, in the countryside 1,5 hours biking from my house. A normal house with a big garden full of chickens, directly left of this country lane.

 

---------#2---------

Fried eggs with tomatoes and Feta

 

Chocolate paste/bergamot mamerlade/peanut butter are made by yours truly. Black bread and yoghurt with honey.

 

---------#3------------
Greek-style salad every day.

 

From scorching hot to full blown autumn. Grilling on the Weber outside was cancelled. SV lamb leg meat, briefly browned in a pan.

 

Enjoying my herbs from the garden.