Lunch 2023

[weinoo]

20 minutes ago, BonVivant said:

 

 

What happens to the oysters, which appear to be unshucked?  Do they get shucked a la minute?

[weinoo]

1 hour ago, Katie Meadow said:

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?

 

Lots of dead horses in food writing these days.

 

Of course, Duke's! 

 

In Philly, we were lucky enough to score a Tommy DiNic's roast pork and broccoli rabe hero for lunch at the Reading Terminal Market (which was a friggin' zoo). It was great.

[Katie Meadow]

3 hours ago, weinoo said:

 

Lots of dead horses in food writing these days.

 

 

And why is that, do you think? Many recipes I see these days look like somebody spun a food wheel, blindfolded, and picked five ingredients to make a meal from..  Remember that thread about three ingredients that are weird together?  If there was a contest to make a dish with all three Melissa Clark would win.   Oh, wait, I didn't say it would be edible.

Edited July 24, 2023 by Katie Meadow (log)

[Tropicalsenior]

4 minutes ago, Katie Meadow said:

Many recipes I see these days look like somebody spun a food wheel, blindfolded, and picked five ingredients to make a meal from..

Either that or they are regurgitated recipes from other sites with one ingredient changed to make it the bloggers own original recipe. I cringe every time I see somebody taking the really good classics and adding things to it just to have something 'original'. I can't count the times that I have read through a recipe, gagged, and thought, you've got to be kidding me!

[Katie Meadow]

12 minutes ago, Tropicalsenior said:

Either that or they are regurgitated recipes from other sites with one ingredient changed to make it the bloggers own original recipe. I cringe every time I see somebody taking the really good classics and adding things to it just to have something 'original'. I can't count the times that I have read through a recipe, gagged, and thought, you've got to be kidding me!

Spoken like John McEnroe! Yes. Need a new take on an old standard? Add raisins. Or furikake. Or miso.Or rutabaga. Or radish greens.

[KennethT]

2 minutes ago, Katie Meadow said:

Spoken like John McEnroe! Yes. Need a new take on an old standard? Add raisins. Or furikake. Or miso.Or rutabaga. Or radish greens.

Thank you - you've cracked me up.  I can't tell you how many times I've looked at a classic recipe and said, "you know what this needs??  Furikake!!"

[Tropicalsenior]

2 minutes ago, Katie Meadow said:

Need a new take on an old standard?

I actually saw a recipe the other day for medium rare carpacio served with wasabi sauce.

[gfweb]

10 hours ago, rotuts said:

@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.

 

Exactly as you say. This was an Early Girl, still sun-warm

[MetsFan5]

2 hours ago, Tropicalsenior said:

I actually saw a recipe the other day for medium rare carpacio served with wasabi sauce.

 Was it beef carpaccio? So many other proteins and even vegetables have been touted as “carpaccio’ now which I also enjoy. 

[Tropicalsenior]

9 minutes ago, MetsFan5 said:

Was it beef carpaccio

Carpacio is thinly sliced Raw beef fillet. I'm not sure about the original recipe but I've usually had it with a lemon and oil dressing or vinegar and oil dressing on arugula. The dish was named after the artist Carpacio for its red color because he was known for putting a splash of red in everything that he painted. I know that they call all kinds of concoctions carpacio, but to me it is only made with thinly sliced raw beef.

[C. sapidus]

Not sure I should post given previous discussion, but . . . 😉

 

Tuna salad with kimchi and spicy pickles:

 

 

Dogs supervising the consumption thereof:

 

 

[blue_dolphin]

Puerto Escondito-Style Halibut Ceviche Tostadas from Asada

Great dish.  I made the tortillas with Masienda red corn masa harina and, per the book,  fried them in duck fat and peanut oil. Crispy/crunchy and very flavorful! The charred habanero crema is excellent and livens this up compared with a standard ceviche. 

[blue_dolphin]

Almost the same ingredients as yesterday's lunch, rearranged into grilled halibut tacos with the habanero crema used to dress a cabbage slaw.

Made the tortillas with Masienda white corn masa harina. 

 

[KennethT]

Indonesian chicken soup - but I was out of limes! The horror! And only 1 meal left of my spice paste...

[liuzhou]

45 minutes ago, KennethT said:

And only 1 meal left of my spice paste...

 

... and you've just returned from Indonesia! Did you forget to restock when you were there or did your sick spell preclude that?

[KennethT]

15 minutes ago, liuzhou said:

 

... and you've just returned from Indonesia! Did you forget to restock when you were there or did your sick spell preclude that?

the spice paste is homemade. I make a large batch and then freeze.  I'm not a big fan of premade pastes - way too many preservatives.

 

Also, this soup is more Javanese but I was in Sulawesi.  I didn't see this type of soup anywhere during the trip.

[weinoo]

I was curious about a newish restaurant in Chinatown called Hakka Cuisine, after a friend ate there, and after I'd read a write-up or two about it.

 

Located near the very beginning (or end I guess, depending on which way one is walking), I decided to walk down to the end (or beginning, I guess) of Division Street for lunch yesterday.

 

Obviously, a solo lunch is not great for any grand pronouncements about whether a new-ish restaurant is worthy, so none will be made here.  They have lunch specials, which I'm on the alert for at Chinatown restaurants, when having lunch by myself. So that's what was ordered.  (The specials usually include soup and rice, at a reduced price and portion size - good for a solo diner).

 

The "soup" was basically lukewarm, though I don't think any amount of heat would've helped it - clear and pretty tasteless...not even a scallion in sight.  I ordered a Hakka specialty:

 

 

Pan-fried tofu stuff with pork.  This was tasty, and I guess it's a fairly classic dish of the Hakka canon. Big portion, though I ate it all. Rice was fine. Diet Coke was good.

Wouldn't mind returning with a group, in order to try some of the larger format dishes.

[Dejah]

Tofu and Gai Lan in Oyster sauce - lunch for vegetarian granddaughter:

                                                                                              

 

Luncheon with my CPLS( Crazy Plant Ladies). Picture after attack with chopsticks!   Yaki Udon Noodles - no meat so good for vegetarians

 

                                                                                                        

 

Quick stir-fry shrimp in spicy tomato sauce

                                                                                    

 

  Wonton Soup for a couple of friends driving from Brampton, Ont. to Kelowna, B.C

 

                                                                                                 

           

[johnnyd]

Local scallops sauteed in coconut oil, finished with a splash of sake

 

 

 

Edited August 1, 2023 by johnnyd
wrong picture (log)

[KennethT]

4 minutes ago, johnnyd said:

Local scallops sauteed in coconut oil, finished with a splash of sake

 

 

 

What brand of coconut oil do you use? Where do you get it?

[johnnyd]

1 hour ago, KennethT said:

What brand of coconut oil do you use? Where do you get it?

 

We used to pay $12 for some organic stuff, but our local Hannaford supermarket has an in-house brand called Inspirations which cost ~ $7

 

UPDATE: Went upstairs to cook something and the coconut oil (14oz) is actually Nature's Promise - Organic, distributed by ADUSA in Salisbury NC, sourced from Sri Lanka. My bad!

Edited August 1, 2023 by johnnyd (log)

[weinoo]

36 minutes ago, johnnyd said:

Nature's Promise - Organic

 

That's a brand carried by Fresh Direct here in NYC...amongst others...https://catchwordbranding.com/portfolio/natures-promise/

[KennethT]

6 minutes ago, weinoo said:

 

That's a brand carried by Fresh Direct here in NYC...amongst others...https://catchwordbranding.com/portfolio/natures-promise/

I saw FD had it but I've seen some that tasted off so I was nervous to try it;  I don't remember the brand I used to use and liked.

[liuzhou]

 

 炒面和鸡肉 (chǎo miàn hé jī ròu) - Chow Mein with chicken.

 

[Paul Bacino]

Black Garbanzo Beans Fried Rice