Lunch 2023

[blue_dolphin]

1 hour ago, Duvel said:

Well, if there would be cream …

Or peas…

[KennethT]

 

An old favorite, ayam buah keluak.

[BonVivant]

Germany meets Spain/Greece/Italy. Winter "tapas"/"Brotzeit.

 

Artichokes, preserved tomatoes, silverskin pickled onions.

 

Cream with 2 types of roe. (To be mixed well when ready to spread on bread)

 

Burrata and assorted German Mett/Blood sausages.

 

Last week's bread was very chewing intensive but this one takes the biscuit. A very small but heavy loaf with whole wheat grains in it, and they are hard.

Sardines and mackerel filets (brought back from Spain).

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Just cooked this small squash. Sweet flesh, bright orange, but fibrous. The pits are nice. Plump and nutty.

 

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Grated "mountain yam" (yamaimo in Japan). Hard to photograph white without contrast or texture.

 

Udon with grated yam and roe

 

King trumpet mushroom "scallops" in duck yolk sauce.

 

Soft tofu in dashi. (North Sea shrimp on top)

 

Small portions, like how I enjoyed eating them in Japan.

 

 

@Kim Shook, doesn't some of your food go missing sometimes? It only takes that 1 second you turn your back...

 

 

Or even when your back is not turned...

[Kerala]

Roast lamb. Parsnips, carrots,fennel, green beans. Big family Sunday lunch. 

Hmmm missing Yorkshire puds, but no one missed them!

[KennethT]

 

South India by way of Singapore fish curry 

[blue_dolphin]

I made the shrimp variation of Nigella's Smoky Squid and Beans from Cook, Eat, Repeat.  Recipe available online at this link. 

Rancho Gordo Royal Coronas for the beans.

[Kerala]

4 hours ago, KennethT said:

 

South India by way of Singapore fish curry 

Details please. I hope it's really simple!

[KennethT]

1 hour ago, Kerala said:

Details please. I hope it's really simple!

Hmmmm...  simple is relative, no?   It's not a difficult dish to make, but there's certainly no shortage of ingredients.  Mine is modeled after the fish head curry we had in Singapore in a well known South Indian restaurant.  See the post here.

 

One day when I get some time I'll upload my recipe to RecipEgullet but in the meantime, heat some coconut oil (I cut it with rice bran oil to make it healthier) and roast some fenugreek, mustard, cumin and fennel seeds.  Once popping, sweat like a whole red onion chopped fine, then add several tablespoons ginger/garlic paste and a couple sprigs of curry leaves and sweat some more.  Then add the powdered spices (a big teaspoon kashmiri chilli powder, a half teaspoon hot chilli powder, a teaspoon each coriander powder and fennel powder, and maybe 3/4 teaspoon turmeric).  Stir until the oil separates back out, then add about 3 plum tomatoes either chopped really fine or blended, about 1 big tablespoon tamarind paste (25g tamarind with 50ml hot water, then strained), and some water.  Season with salt.  At this point, you'd add any vegetables (I just had potatoes) and then I used mahi mahi at the very end.

[gulfporter]

Went out for lunch here in Ajijic.  Meal was fine, nothing special.  But this new little eatery brings you these to the table with your check.  And fyi, ALL marshmallows in Mexico are pink.  No one knows why. 

 

 

 

 

[Duvel]

26 minutes ago, gulfporter said:

And fyi, ALL marshmallows in Mexico are pink.  No one knows why. 

 

Beetroot red (E162) …

[JoNorvelleWalker]

6 hours ago, Duvel said:

Beetroot red (E162) …

 

What's wrong with E120 which Mexicans have been producing for millennia?

 

[Tropicalsenior]

5 hours ago, JoNorvelleWalker said:

 

What's wrong with E120 which Mexicans have been producing for millennia?

 

It's considered taboo now because vegans can't eat it.

[liuzhou]

23 minutes ago, Tropicalsenior said:

It's considered taboo now because vegans can't eat it.

 

Nor vegetarians.

 

It's also much more expensive than beetroot.

 

 

Edited December 19, 2023 by liuzhou (log)

[JoNorvelleWalker]

17 minutes ago, Tropicalsenior said:

It's considered taboo now because vegans can't eat it.

 

And when were marshmallows vegan?  Peeps, for example, are made from pork.

 

[liuzhou]

28 minutes ago, JoNorvelleWalker said:

 

And when were marshmallows vegan?

 

 

From their invention. Marshmallows take their name from the plant (Althaea officinalis) of the same name which was used as the gelling agent used in their production. This was replaced with gelatine (making them non-vegetarian) in the USA, the marshmallow plant being native to Europe and Asia. However, today they are usually made using gum arabic instead.

 

Peeps still use gelatine.

 

[liuzhou]

Despite my tragic attempt at ordering Korean food the other day, I tried again – a different dish and different restaurant.

 

韩式牛舌拌饭 (hán shì niú shé bàn fàn), Korean style beef tongue bibimbap, 쇠고기 비빔밥 (sogogi bibimbap).

 

豆芽鱼饼汤 (dòu yá yú bǐng tāng) bean sprout and fish cake soup, 콩나물 어묵 수프 (kong nam ueomuk soup – yes the Korean for soup is ‘soup’!)

 

I’m not sure how ‘authentic’ it may be, but it was tasty.

 

Took a picture but my cell phone (or I) malfunctioned, so here’s the app listing image.

 

 

 

 

Edited December 20, 2023 by liuzhou (log)

[johnnyd]

Mini penne with scallop pieces, garlic, parsley, butter, a shot of cream, but the kicker was a splash of comoz vermouth de Champery to finish. Veltliner pairing.

[Duvel]

@johnnyd: Love the choice of wine glass 🤗

[johnnyd]

31 minutes ago, Duvel said:

@johnnyd: Love the choice of wine glass 🤗

 

From the "day drinking" shelf...

[gulfporter]

On 12/18/2023 at 1:46 PM, gulfporter said:

ALL marshmallows in Mexico are pink.  No one knows why. 

 

My gardener José said malvaviscos are 'rosa' because they are made by the De La Rosa company.  I looked today at a market and that was only brand I found.  I often overlook the obvious.  

[JoNorvelleWalker]

20 hours ago, liuzhou said:

 

From their invention. Marshmallows take their name from the plant (Althaea officinalis) of the same name which was used as the gelling agent used in their production. This was replaced with gelatine (making them non-vegetarian) in the USA, the marshmallow plant being native to Europe and Asia. However, today they are usually made using gum arabic instead.

 

Peeps still use gelatine.

 

 

https://dulcesdelarosa.com.mx/en/home/

 

De la Rosa manufactures their Mexican marshmallows from gelatin.  The pink color is Red 40, otherwise known as E129 -- banned in Denmark, Belgium, France, Switzerland, Sweden.

 

[johnnyd]

Leftover lamb stew - $4.99/lb!! I had to break down a semi-boneless leg to get that price but no big deal - and a small rack of head-on shrimp from Ecuador. Raia pinot from Oregon pairing

[billyhill]

Left over smoked pork in chili colorado.

[Kim Shook]

@BonVivant – love the pictures of your thieving roommates!  Jessica’s boys are funny.  One isn’t at all interested in people food and the other uses woebegone gazes and what he thinks are gentle pats to beseech you.  Because he has claws that he doesn’t always bother to retract, the pats are not as gentle as he believes. 

 

@gulfporter – I would love to end every meal with toasted marshmallows! 

 

Running errands last Saturday Mr. Kim and I stopped somewhere we haven’t been for years - Capital Ale House.  It’s a VA restaurant chain – so not a huge chain.  Pretzel w/ cheese sauce and mustard:

The mustard was excellent! 

 

Mr. Kim’s bacon, black & bleu burger:

 

My French dip

Everything was fine.  Just that – exactly why we haven’t been for years and probably won’t again for years.  We went out without preparing and did that “where do you want to eat?",  “I don’t know.  Where do you want to eat?” thing.  We ended up somewhere close by, but ordinary. 

 

On Tuesday, Jessica and I drove to Staunton to pick up some of @Jim D.'s fantastic chocolates.  We had lunch at our usual Staunton place, Wright’s Dairy Rite.  I had shrimp, slaw, fries, and their fabulous onion rings:

It was all good, but those onion rings are the best I’ve had in years:

 

Jessica had the small cheeseburger and a chili dog:

 

The chocolates:

❤️

[BeeZee]

Delicata squash soup, added some crumbled feta on top.