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What did you have for lunch today Part 4

huiray Oct 31, 2012 11:09 AM

Time to start a new thread.

We came from here (Part 3): http://www.chow.com/topics/859983

Tell us what you had for lunch, whether fancy or modest, whether in a restaurant or at home; to desperation meals from the snack machine in the office coffee room...

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  1. huiray RE: huiray Oct 31, 2012 03:28 PM

    Semi-late lunch today:
    Gỏi cuốn, w/ peanut dipping sauce.
    Bún bò Huế; somewhat on the salty side.

    Saigon Restaurant,
    4760 W 38th Street
 Indianapolis, IN 46254.

    3 Replies
    1. re: huiray
      klyeoh RE: huiray Oct 31, 2012 06:42 PM

      Looks pretty good!

      It's amazing how the Vietnamese food we get in Singapore & Malaysia are so bad compared to those you can find in the US, considering our proximity to Vietnam. For e.g., the distance between a Malaysian city like Kota Bharu to Saigon, Vietnam, is perhaps like the distance between New York & Pittsburgh. I guess ideology (especially during the Cold War era) played a large part in segregating communist states like Vietnam, Cambodia & Laos from its non-communist neighbors. These days, with the ASEAN binding all these former foes together in a common market, and with greater travel & interaction between our people, it was sometimes really amazing for Singaporeans & Malaysians (especially the Chinese) to discover that Vietnamese culture and food is 90% similar to ours. I thought Saigon food was especially similar to Penang food in Malaysia, amongst others:
      Hu tieu = koay teow t'ng
      Banh Uot = chee cheong fun

      P.S. - The signboards on the stalls (I snapped these photos at Hong Phat coffeeshop at Cholon, Saigon's Chinatown) read:
      "Hu Tieu Nam Vang" which translates as "Koay Teow Phnom Penh", since this popular noodle dish was introduced by itinerant Chinese (Chiuchow/Teochew) hawkers from Phnom Penh, Cambodia.
      "Banh Uot Dac Biet" just meant "Cheong Fun 'Special'" - which contained quite a few types of French-influenced Vietnamese charcuterie. Very sweet though.

      1. re: klyeoh
        huiray RE: klyeoh Nov 1, 2012 05:57 AM

        Very interesting. I think I would agree with the "Communist" – "Non-Communist" segregation and wall back then between SE Asian nations. Nice photos; when were they taken?

        Yes, it is notable that there is a lot of similarity between food in VN and food of the Chinese diaspora esp. Teochew and related. I would think that the emphasis on *fresh* herbs and greens and *lots* of them is one thing that makes VN cuisine stand out, however. The French influence and absorption of things that started out with a quasi-French or full-blown French origin indeed ought also to be noted. Even Phở, that dish emblematic of VN, is thought to have been derived from the French "Pot-au-feu" in some quarters. The charred onion and ginger that goes into it is also thought to have French/European derivation. Then there's Bánh Mì - which is also thought to have a French colonial origin, especially with a lot of the stuff that is used for it...

        I suppose the fact that the US was so heavily intertwined with South VN and the large wave of folks that came over to the States with the withdrawal of the US from VN contributed in great part to the vigor of VN cuisine in the US. Not to mention the familiarity of a lot of folks with VN cuisine when they were serving in VN, so that there was not as great a need to "dumb down" the cuisine when VN folks set up shop here in the States, unlike some other cuisines (like "Chinese").

        But mayhaps someone from VN here would comment and make corrections as needed...

        1. re: huiray
          klyeoh RE: huiray Nov 1, 2012 07:02 AM

          Those photos were taken in 2008 thereabouts - by then, my experience with the Teochew-speaking old restaurateur in Paris (which I'd detailed in another thread, somewhere) had given me the confidence to traverse much of Saigon/Ho Chi Minh City's streets, speaking to the vendors, etc, in Teochew or Hokkien, with some phrasebook Vietnamese thrown in. Most of the time, I didn't have any problems at all making myself understood, especially in the Cholon district :-D

    2. c
      chocolatetartguy RE: huiray Oct 31, 2012 05:11 PM

      I get to be first!

      A whole falafel topped with diced tomato, lettuce and pickled cabbage and with pickled radish and a couple of small olives on the side I eschewed the hot sauce oil and unscrewed the cap to dress my falafal with the paste of dried red chilis under the oil. Sunrise Deli has great falafel.

      3 Replies
      1. re: chocolatetartguy
        huiray RE: chocolatetartguy Oct 31, 2012 05:21 PM


        This one? http://www.sunrisedeli.net/

        1. re: huiray
          chocolatetartguy RE: huiray Oct 31, 2012 06:10 PM

          Yes that's the place. My falafel was freshly made and made for a very pleasant lunch b4 dvd shopping. I'm no expert, but my impression is that it is very authentic. The salads look very good too, although I never get past the falafel.

        2. re: chocolatetartguy
          kcshigekawa RE: chocolatetartguy Nov 2, 2012 02:27 PM

          Oh I *am* jealous...I used to live about two blocks from there and it was a favorite!

        3. pagesinthesun RE: huiray Oct 31, 2012 09:40 PM

          I had a medium sized roasted eggplant stuffed with crumbled hamburger tomato sauce and shredded mozzarella. It was yummy!

          1 Reply
          1. re: pagesinthesun
            huiray RE: pagesinthesun Nov 1, 2012 05:58 AM

            Sounds good.

          2. k
            klyeoh RE: huiray Nov 1, 2012 01:54 AM

            My lunch was at Ishin, one of KL's premier stand-alone Japanese restaurants. It's located in a small bungalow and its surroundings really evoked the feeling of being in a small suburban eatery in Japan, with sloping roads & trees all round.

            My personal lunch bento today (part of a larger spread, as I was dining with office colleagues) was Ishin's Autumn Special, which contained some sashimi, vegetable tempura, prawn croquettes, grilled salmon wrapped around tuna, sweet egg omelette, raw scallops & salmon roe on vinegared rice & edamame.

            6 Replies
            1. re: klyeoh
              pippimac RE: klyeoh Nov 1, 2012 03:42 AM

              I had left over psuedo-pho fro last night's dinner.
              I didn't have beansprouts or Thai basil, and used giant purple mustard which dyed it all an odd greenish-purple.
              Sounds hideous, but it was very tasty.

              1. re: pippimac
                huiray RE: pippimac Nov 1, 2012 05:59 AM

                Heh. Any pictures?

              2. re: klyeoh
                huiray RE: klyeoh Nov 1, 2012 06:08 AM

                Oh, that looks very good! Very good indeed. Grilled salmon wrapped around tuna? Interesting!

                Did your colleagues have similar sets?

                This place, I presume: http://ishin.my/

                (p.s. it always disturbs me when I see upside-down depictions of Phalaenopsis blooms...as they use in their Flash sequence of background pictures at the top left... I get very annoyed when I see decorators and/or advertisements use those artificial stems of "Phalaenopsis" flowers in their decor schemes with all the flowers carefully rotated and symmetrically displayed - upside down! AAARRGGHHH.)

                They have no pics in their gallery of the exterior. You wouldn't happen to have taken any, would you? I did a double-take when I saw their listing for Hakkaisan sake making - until I remembered that there is indeed a Hakkaisan Brewery in Niigata in Japan and they weren't refering to "Hakkasan", an, uh, different thing. :-)

                1. re: huiray
                  klyeoh RE: huiray Nov 1, 2012 07:08 AM

                  I'm afraid I didn't take any exterior shots of the restaurant as it was drizzling today - KL's been pretty much inundated by the monsoon rains daily these few weeks.

                  No, my colleagues didn't have the set as they didn't like the fixed items listed - but they went overboard with the California-style makis, so we ended up with a LOT of leftovers :-(

                  Will post pics of those on the China-SE-Asia board.

                  1. re: huiray
                    klyeoh RE: huiray Nov 1, 2012 11:25 PM

                    Picture of the building which houses Ishin, taken by KL food blogger vkeong.

                    1. re: klyeoh
                      huiray RE: klyeoh Nov 1, 2012 11:55 PM


                      ...and yet just outside it beyond the tree border is a 7-lane divided highway. :-)
                      [Jalan Klang Lama]

                2. c
                  cresyd RE: huiray Nov 1, 2012 04:17 AM

                  An "omelette meal" delivered to my office from Mak Sandwich in East Jerusalem. A parsley and onion omelette comes with two pitas, a side of labneh, a small Arabic salad and pickled veggies.

                  Not the world's greatest omelette, but for delivery to my office - it's excellent.

                  7 Replies
                  1. re: cresyd
                    huiray RE: cresyd Nov 1, 2012 06:11 AM

                    Interesting. Tell us more - is this sort of delivery commonplace in Jerusalem? How about to homes? What sort of stuff? Difficulties or "availability across lines of conflict", so to say...

                    I am reminded of the extensive networks of dabbawallahs in many cities of India.

                    1. re: huiray
                      cresyd RE: huiray Nov 1, 2012 08:49 AM

                      Regarding delivery, for the most part there is a pretty strong (Palestinian) East side/(Jewish) West side split in regards to how delivery food works. On the West side, delivery restaurants are pretty similar to what you'd find in other Western countries. On the East side in Palestinian neighborhoods - the restaurant culture is a bit different but there is also a strong delivery culture for expat aid workers/Consulates and other foreign organizations. It's not a given that a place in West Jerusalem won't deliver to East Jerusalem - but there are places that either refuse and giving directions to where you are in the East can be very difficult to someone unfamiliar with the area. I would say that it's not so much a case of "areas of conflict" - but much more a case of self segregation so the idea of placing and expecting the delivery person to find your office may be at risk. In the 2.5 years I've worked in my office, we've only ever gotten delivery from places based in the West from two restaurants - and only if the order is over a relatively significant amount.

                      Mak Sandwich, from my experience, is particularly well known in the area because unlike most restaurants that prefer you place one order per office a day - you can make 20 separate orders to Mak Sandwich a day for delivery for an item that costs as little as $2.50. They're not the best, but they're good enough and very convenient to be quite popular at lunch time.

                      1. re: cresyd
                        huiray RE: cresyd Nov 1, 2012 08:58 AM

                        Very interesting. Thanks for the response, cresyd.

                        I take it Mak Sandwich is in East Jerusalem? Is there a "halal"/"kosher"/non-halal-non-kosher split as well?

                        1. re: huiray
                          cresyd RE: huiray Nov 1, 2012 02:30 PM

                          Mak Sandwich is in East Jerusalem - but in general the obvious split in Jerusalem is more kosher/non-kosher (which can include halal)/places that serve pork. For whatever reason pork is that "final frontier" for both the Muslim and observant Jewish patron. There are places that serve milk and meat together and shrimp where quasi-observant Jews are happy eating (even if they don't order those items) and restaurants that have alcohol where quasi-observant Muslims are happy eating. But as soon as pig gets on the menu then the place is definitely not an establishment someone "respectable" would go to.

                          1. re: cresyd
                            huiray RE: cresyd Nov 1, 2012 07:07 PM

                            Appreciate the additional background.

                      2. re: huiray
                        huiray RE: huiray Nov 1, 2012 08:52 AM

                        ...Or the network of "tiffin meals" suppliers in places like Chennai:

                        1. re: huiray
                          huiray RE: huiray Nov 1, 2012 09:20 PM

                          Heh. It seems Neal Brown will be offering lunch deliveries in Indianapolis using Indian-style metal tiffin carriers.

                    2. melpy RE: huiray Nov 1, 2012 09:01 AM

                      Leftover eggplant feta bundles from dinner. Martha Stewart recipe with a little fennel Seed. Friends for whom I made dinner said it was the best eggplant they had ever eaten.

                      3 Replies
                      1. re: melpy
                        huiray RE: melpy Nov 1, 2012 09:04 AM

                        ...And the recipe is...

                        [I confess I am usually not that keen on eggplant, but I will make many exceptions :-) ]

                        1. re: huiray
                          melpy RE: huiray Nov 1, 2012 05:39 PM


                          1. re: melpy
                            huiray RE: melpy Nov 1, 2012 07:06 PM


                      2. Bacardi1 RE: huiray Nov 1, 2012 03:42 PM

                        Yesterday I enjoyed an extremely-spicy-as-is ramen noodle soup mix. Don't recall the brand (it was an import), but it definitely did NOT need my usual doctoring up with chili-garlic sauce. Woo. I did add the last of some farmers market Mizuna to it though. Delicious.

                        Today I had the couple of slices of leftover mushroom pizza from last night. Pizza & doughnuts have been our annual traditional Halloween night meal for decades now. This way no cooking/washing up distractions to take away from a night of great classic horror movies.

                        10 Replies
                        1. re: Bacardi1
                          huiray RE: Bacardi1 Nov 1, 2012 07:06 PM

                          Regarding the ramen - do you recall if it was Thai, Japanese, Korean, Chinese? (Probably Korean?)

                          1. re: huiray
                            Bacardi1 RE: huiray Nov 2, 2012 06:02 AM

                            Sorry, don't recall (& only for you, huiray, did I just go thru the trash to see if I could find the wrapper - lol!). But it definitely wasn't Thai or Chinese - I'd have remembered that - so had to have been Korean or Japanese. It was really delicious though, & I'll definitely be buying it again when I can find it (do remember what the wrapper looked like). I believe I purchased it at a Wegmans supermarket. It was VERY spicy & not overly salty - terrific combination.

                            1. re: Bacardi1
                              huiray RE: Bacardi1 Nov 2, 2012 06:13 AM

                              :-)) Thanks for the effort! Do update when you next get it.

                              1. re: huiray
                                Bacardi1 RE: huiray Nov 8, 2012 11:51 AM

                                Okay - I'm enjoying the same brand for lunch today.

                                It's "Nongshim Gourmet Spicy Shin Ramyun Noodle Soup". "No MSG added".

                                It's apparently a Korean-based company that produces/supplies both Korean & Japanese food products.

                                Definitely a big thumbs-up for this uber-spicy ramen.

                              2. re: Bacardi1
                                klyeoh RE: Bacardi1 Nov 2, 2012 06:39 AM

                                Bacardi1/huiray - the Japanese are not known to be chili-heads, so the noodles are more likely Korean ramyeon ;-)

                                1. re: klyeoh
                                  huiray RE: klyeoh Nov 2, 2012 07:26 AM

                                  Indeed...and I doubt Chinese or Thai instant noodles would be *that* hot if they are "hot" (in fact I know of none which are) which was why I wondered if it was Korean initially!

                                2. re: Bacardi1
                                  shantihhh RE: Bacardi1 Nov 6, 2012 05:03 PM

                                  There are some great very spicey and hot ramen pkgs. Kimchi flavoured ones often are seriously hot. Paldo Brand from Korea is a good one, I add just some of the seasoning as it is loaded w/sodium :-( There also are some from India that are great. I think they are Knorr Brand Chapati and also a Curry one.

                                  I add fresh veggies to a pot with water cook, and then add such as Thai Lobster balls then the noodles, or if using left over meat or egg I add those last just to heat.

                                  Noodle King has a non-fried noodle (yes most ramen noodles are fried, then dried) thin or thick noodle with various flavours. It is from Taiwan.

                              3. re: Bacardi1
                                Willa RE: Bacardi1 Nov 2, 2012 09:20 PM

                                Bacardi, I enjoyed a ramen noodle soup yesterday as well. Nor do I recall the brand and yes, it was an import. All I had on hand to add to it were some winter bamboo shoots and baby corn, which I thinly sliced. I added a little of my favorite soy and some sambal. Went out to the garden and harvested the last of the thai chilis. Finely diced one and threw it in. It was delicious!

                                1. re: Willa
                                  huiray RE: Willa Nov 2, 2012 09:34 PM

                                  Just in case you have not seen these threads, perhaps they might be of interest to you:

                                  If you seen them, never mind. :-)

                                2. re: Bacardi1
                                  huiray RE: Bacardi1 Nov 3, 2012 08:48 AM

                                  I had a simple late breakfast/early lunch today of "Lam Sheng Kee" "Spicy & Hot with braised Chitterlings Flavor Vermicelli", dressed up with chopped green onions, blanched broccoli, and a couple of hard-boiled eggs, halved. Mildly spicy with a slightly funky flavor (it *does* taste vaguely chitterling-ish) and with desiccated soy beans in it as well.

                                  You might like the basic package, dress it up with stuff of your preference.

                                  Chinese product. I get these as 5-packs from my usual Chinese grocer, don't know if you would find these easily though. The vermicelli here is the glass noodle/cellophane noodle kind. This is one of those types where you simply put the stuff in a bowl, pour boiling hot water over it and let it steep for a few minutes.

                                  Pic of the 5-pack unit and a single pack of the stuff from inside.

                                3. huiray RE: huiray Nov 1, 2012 07:04 PM

                                  Steamed black sea bass.*
                                  Sliced chicken thigh meat** stir-fried w/ garlic, chopped red & white onions and Thai basil.
                                  Steamed white rice.

                                  * Marinated w/ oil, Shaohsing wine, white pepper; stuffed w/ scallions & ginger, steamed on a bed of scallions & ginger; fish removed onto platter, scattered w/ sliced scallions & julienned ginger and dressed w/ a sauce of chopped garlic sautéed in oil & quenched w/ Higeta Honzen soy sauce.
                                  **Marinated w/ sesame oil, white pepper, mirin, splash of Pearl River light soy, a bit of corn starch.

                                  7 Replies
                                  1. re: huiray
                                    klyeoh RE: huiray Nov 1, 2012 08:21 PM

                                    That steamed black seabass sure looked good! Have you tried heating some vegetable oil in a ladle then pouring it over your steamed fish, like the Cantonese chefs are wont to do?

                                    1. re: klyeoh
                                      huiray RE: klyeoh Nov 1, 2012 09:05 PM

                                      Yes, I do that too. I also "combine" the process (oil, soy sauce) frequently by adding soy sauce to the hot oil (sizzle!) then pouring the combination over the fish. I just used less oil today, but there was still a fair bit.

                                      1. re: huiray
                                        huiray RE: huiray Nov 1, 2012 09:12 PM

                                        Here's another pic showing the oil present in the dish more clearly.

                                        1. re: huiray
                                          klyeoh RE: huiray Nov 1, 2012 11:16 PM


                                    2. re: huiray
                                      kubasd RE: huiray Nov 2, 2012 09:10 PM

                                      I've been wondering for a while... How on earth do you manage to cook such wonderful breakfasts and lunches EVERY day?? Or are a lot of them out at restaurants?

                                      1. re: kubasd
                                        huiray RE: kubasd Nov 2, 2012 09:22 PM

                                        It's not everyday. :-) I happen to have the time when I do. And some of the meals are at restaurants too. If you look again it's rare if I post about a nice breakfast *and* lunch on the same day. (Prettifying a pack of ramen in the a.m. isn't the same as doing a lunch as I posted about here)

                                        1. re: huiray
                                          kubasd RE: huiray Nov 2, 2012 09:37 PM

                                          Ah, you stagger it... I hadn't noticed the dates. I don't feel AS bad now :) Kudos to you, anyways!

                                    3. t
                                      tardigrade RE: huiray Nov 1, 2012 07:23 PM

                                      Roasted red pepper soup with chives, with cheese/pickled jalapeno biscuits on the side. I roasted the peppers a few days ago with no particular purpose in mind. Very simple soup - just peppers cooked with homemade chicken stock, then pureed. Basil would have been better, but I had chives in the house and it was sort of drippy today. Mr. Tardigrade made the biscuits, as well as the peppers that went into them.

                                      1. melpy RE: huiray Nov 2, 2012 10:19 AM

                                        Leftover curry cabbage and mushroom rice noodles- from mark Bittman's HTCE, not recommended and a snack pack pudding cup because I knew I wouldn't want that taste in my mouth all afternoon.

                                        2 Replies
                                        1. re: melpy
                                          huiray RE: melpy Nov 2, 2012 01:41 PM

                                          I guess the taste was icky? How do you like his HTCE book otherwise? (I don't have it)

                                          1. re: huiray
                                            melpy RE: huiray Nov 7, 2012 08:30 AM

                                            It is not my favorite cookbook but it is informative. It was a gift when I purchased my first home. I find I use it more often than my Joy of Cooking which I got as a gift for my first apartment.

                                            I am contemplating buying another MB book because I enjoy many things he does in general. I have the Spain book he did with Batali et al. And Kitchen Express ornExpress meals, can't remember the name.

                                        2. b
                                          betsydiver RE: huiray Nov 2, 2012 10:32 AM

                                          frozen empanada; spicy don'y know what brand but came from walmart; pretty good.

                                          1. s
                                            seamunky RE: huiray Nov 2, 2012 12:15 PM

                                            Carne asada burrito from the butcher / deli counter at a local hispanic grocery store - refried beans, seasoned rice, carne asada, guacamole, and salsa. Best refried beans ever!

                                            (They don't have their own website)

                                            1 Reply
                                            1. re: seamunky
                                              huiray RE: seamunky Nov 2, 2012 01:38 PM


                                              I confess I don't particularly care for refried beans.

                                            2. JungMann RE: huiray Nov 2, 2012 12:32 PM

                                              Warm tofu in soy dashi. Must remember not to grate daikon onto it if I'm reheating it in the office microwave next time.

                                              2 Replies
                                              1. re: JungMann
                                                huiray RE: JungMann Nov 2, 2012 01:38 PM

                                                Why? Because of the, uh, "scent" of the zapped daikon? :-)

                                                1. re: huiray
                                                  JungMann RE: huiray Nov 2, 2012 01:45 PM

                                                  I just my coworkers know it was the daikon and not me!

                                              2. huiray RE: huiray Nov 2, 2012 01:43 PM

                                                Lunch Pt 1:
                                                FILET-O-FISH. =) :::happydance:::
                                                At my local McD's. With extra tartar sauce. Oh, the place has a grand piano.

                                                1. huiray RE: huiray Nov 2, 2012 01:50 PM

                                                  Lunch Pt 2:
                                                  Boogie Burger 'Shroom Burger w/ everything.

                                                  Sadly, this place is going a bit downhill in my estimation. The burger was soggy with oil, the bun was drenched through and fell apart instantly; a bit on the salty side but there wasn't enough "meaty" taste in the smaller-than-I-remember-from-before meat patty. I ended up eating it with a fork & knife, it was impossible to hold in my hands. The fries were good.

                                                  1. k
                                                    kcshigekawa RE: huiray Nov 2, 2012 02:32 PM

                                                    Too late to make lunch this morning, so I got a bowl of chili from the diner on the corner. Just spicy enough, and very filling. Cornbread not so great, but I'll take it home for the chickens, who think it's the greatest treat ever!

                                                    3 Replies
                                                    1. re: kcshigekawa
                                                      klyeoh RE: kcshigekawa Nov 2, 2012 09:00 PM

                                                      Pet chickens or farm-bred chickens meant for the table? If the latter, you can have cornbread-fed chicken for lunch the next time.

                                                      1. re: klyeoh
                                                        huiray RE: klyeoh Nov 3, 2012 01:13 PM


                                                        Although I definitely like my meat, I would have problems with eating my pet chicken with its own name and so on... Colin the Chicken (see: Portlandia) would be a borderline case. :-) I think I read somewhere that farmers avoid giving their livestock individual names to cut out "personal" attachments that might get formed... Oh Dear, Bessie's going to have her throat slit...

                                                        1. re: klyeoh
                                                          kcshigekawa RE: klyeoh Nov 13, 2012 03:25 PM

                                                          Sort-of-pet chickens; I got them mostly for eggs. They're named Clarissa, Jennifer and Ina...

                                                      2. w
                                                        Willa RE: huiray Nov 2, 2012 09:37 PM

                                                        For lunch today I had a delicious bowl of my "Easy Chili." Many of you will be doubtful at best when I tell you how I make this stuff. I do know how to cook the long way. But Easy Chili takes about 30 minutes and it is just addictive. Here goes:

                                                        Easy Chili:

                                                        Heat a soup pot. Crumble about a pound of ground beef into the pot and add maybe a half pound or a little more of cubed steak or other meat. Pork shoulder or country ribs work great but it will take more than 30 minutes to finish the dish. Italian sausage is really good too. Season the meat generously with store bought chili powder, oregano, cumin, garlic salt, salt, pepper. I mean generously. Don't overheat the pan, you want the meat tender, not crispy. Add one and a half medium bodied beers to the pot. Drink the other half of the beer and watch the chili bubble and fizz for a minute and then come to a boil. Stir the meat and beer. It will be good even at this point. Add a can or two of Brooks Chili Hot Beans. One can of dark red kidney beans. Two 14 oz. cans of diced tomatoes (this is the only time I used diced tomatoes but it is important. Usually, I find the diced tomatoes odd because they stay diced in your dish -- little cubes. Add them to this chili.). Bring the whole thing to a simmer, cover it and simmer for about ten minutes. Taste and adjust seasoning.

                                                        You will have a soupy chili with a delicious broth. Ladle into a chili bowl and garnish to taste -- chopped fresh chilis, cilantro, rice or a little pasta if you like, maybe some queso fresco or a dollop of crema.........

                                                        2 Replies
                                                        1. re: Willa
                                                          RUK RE: Willa Nov 3, 2012 06:26 AM

                                                          Sounds good. I am on limited power ( generator power and the stove is not connected to it), and this sounds like a good crockpot recipe!

                                                          1. re: RUK
                                                            huiray RE: RUK Nov 3, 2012 07:24 AM

                                                            Sorry to hear that you still are without mains/utilities power.

                                                        2. mamachef RE: huiray Nov 3, 2012 01:31 PM

                                                          A Media Noche, which is like a Cuban, only on a sweeter, smaller roll. Same ingredients, same prep; different bread. W. extra pickles and mustard, and a strawberry/mango agua fresca. Num!

                                                          4 Replies
                                                          1. re: mamachef
                                                            huiray RE: mamachef Nov 3, 2012 02:16 PM


                                                            Interesting. Never had it. I take it you do pressed Cuban as well? Where you are (SF-area/Berkeley) what's the "Cuban" sandwiches scene like?

                                                            After staggering out of a bar drunk, what kind of "Cuban" would one get?

                                                            1. re: huiray
                                                              mamachef RE: huiray Nov 3, 2012 06:08 PM

                                                              You've never had a Cuban proper, or just the Medianoche? (Thank you for correct form...)
                                                              I definitely do the pressed @ home, but since the flame-out of my admittedly cheap sandwich press, I've been improvinsing by laying a cookie sheet weighted with cans atop the sammies as they cook. Total pain in the ass, and it's very likely I'll break down before long and buy another cheeeeepazoid model before long.
                                                              The Cuban scene here in the East Bay isn't huge. There's Cana, which is only decent, IMO. The BEST thing going is in Fruitvale, a very Mexican/Hispanic-centered area. There's a little abuelita (grandmother) who comes around with a cart and a press late at night, generally between 11pm and when the bars close. Hot, fresh and delicious, but she does the regular Cuban. For a Medianoche I have to go the home route, but I tell you what; when you do come staggering out, there is NOTHING like abuelita's cart: Crispy, hot flattened bread w/ a not-too-tough crust; juicy roast pork tasting faintly of sour orange, garlic and oregano; EXCELLENT ham that's closer to proscuitto, but not as salty or rich, that unctuous melty Swiss, and then the bite of the sour pickles and sharp mustard to play it all up and make it happen. You really need to try this.
                                                              In SF, the Cuban scene is more happening. There are several restaurants there that serve Cuban specialties. IMO, the best of them is Cha Cha Cha, and if you want to you can start your evening by walking in and then doing the stumbling out routine, but by the time you stumble out you'll have been fed. :)

                                                              1. re: mamachef
                                                                huiray RE: mamachef Nov 4, 2012 03:50 AM

                                                                Very interesting! Esp. re: the stumbling-out options, thanks. :-)
                                                                Oh, it's been a while since I had a Cuban. There was a well-regarded sandwich shop (Sam's Gyros) in an area called SoBro here in Indy that put out a decent Cuban but that closed a year or so ago. There's TaTa Cuban Cafe near the Statehouse in downtown Indy, however, which has what some folks consider a very good Cuban. I need to try that one.

                                                                1. re: huiray
                                                                  mamachef RE: huiray Nov 4, 2012 04:15 AM

                                                                  It's the bread that makes all the difference.

                                                          2. k
                                                            klyeoh RE: huiray Nov 4, 2012 09:20 PM

                                                            Indian briyani rice, with curried chicken, curried egg & curried fish-roe. Cabbage & lentils cooked with turmeric, cucumber-yoghurt "raita" and spinach greens stir-fried with freshly-grated coconut.

                                                            2 Replies
                                                            1. re: klyeoh
                                                              huiray RE: klyeoh Nov 5, 2012 04:29 AM

                                                              Looks very good. Was this a mix-and-match deal or a set item? What "regionality" was the restaurant?

                                                              1. re: huiray
                                                                klyeoh RE: huiray Nov 5, 2012 06:32 AM

                                                                It was mix-and-match - from one of the many casual Indian eateries along Jalan Tun Sambanthan, Brickfields - one of KL's 3 Little India districts (the other 2 are in Jalan Masjid India and Sentul).

                                                                The whole place was buslting in the run-up to Deepavalli (Diwali) - the Hindu Festival of Lights next Tuesday, Nov 13.

                                                            2. Bacardi1 RE: huiray Nov 5, 2012 07:34 AM

                                                              Yesterday I had leftovers of my "Sesame Zucchini Carrot Ramen Noodles" from the previous night's dinner topped with some sliced Boar's Head Jerk Turkey (talk about super spicy!!!!).

                                                              7 Replies
                                                              1. re: Bacardi1
                                                                huiray RE: Bacardi1 Nov 5, 2012 10:44 AM

                                                                SZCRN? Could you describe this more?

                                                                1. re: huiray
                                                                  Bacardi1 RE: huiray Nov 5, 2012 02:38 PM

                                                                  This last time I made it, found I was out of Hot Sesame Oil, so substituted a drizzle of regular Sesame Oil + a drizzle of Wasabi Oil. Worked out great.

                                                                  BACARDI1 SESAME ZUCCHINI CARROT RAMEN NOODLES

                                                                  1 medium zucchini – OR – 1 small zucchini & 1 small yellow squash
                                                                  1 medium carrot
                                                                  1 scallion
                                                                  1 package plain Ramen noodles (or 1-2 pkges. ramen soup mix – seasoning packet discarded)
                                                                  2-3 cloves garlic, chopped
                                                                  Aprox. 1 teaspoon (about 1”) peeled & grated fresh ginger
                                                                  Crushed red pepper flakes to taste
                                                                  Soy sauce to taste
                                                                  Vegetable oil
                                                                  Hot sesame oil (or regular, if desired)

                                                                  Wash & trim zucchini; trim & peel carrot. Cut both into small batons or matchsticks. Trim & slice scallion.

                                                                  Cook ramen noodles according to package directions & drain.

                                                                  In a medium/large skillet, heat a thin coating of vegetable oil & sauté squash & carrot until just barely tender. Add scallion, ginger, & garlic & stir a few times. Add drained noodles & combine gently. Add crushed red pepper flakes & soy sauce to taste & gently combine again. Serve with a drizzle of hot (or regular) sesame oil on top.

                                                                  Can easily make this more of a main dish by adding cooked shrimp or chicken, etc., etc.

                                                                  1. re: Bacardi1
                                                                    huiray RE: Bacardi1 Nov 5, 2012 07:43 PM

                                                                    Interesting, thanks!

                                                                    Are you using the "normal" dehydrated stuff? Have you tried your ramen variations with "fresh" ramen, usually Japanese types, available from either Japanese stores or larger Chinese groceries?

                                                                    1. re: huiray
                                                                      Bacardi1 RE: huiray Nov 6, 2012 05:58 AM

                                                                      Have only used the dried Ramen, as it's a staple in my pantry.

                                                                      1. re: Bacardi1
                                                                        klyeoh RE: Bacardi1 Nov 6, 2012 07:16 AM

                                                                        Thanks to Momofuku Ando :-)

                                                                        Bacardi, to your noodle dish, add a Tablespoon or two of ginger juice, and tell me what you think.

                                                                        1. re: klyeoh
                                                                          huiray RE: klyeoh Nov 6, 2012 11:35 AM

                                                                          I presume that would be on top of the grated ginger she adds.

                                                                          I, for one, think it would be a fabulous addition - depending on what the basic ramen combination was, of course.

                                                                          1. re: huiray
                                                                            klyeoh RE: huiray Nov 6, 2012 03:08 PM

                                                                            The grated ginger would be optional then - ginger juice has a different effect on the overall flavor of the dish.

                                                              2. huiray RE: huiray Nov 5, 2012 10:42 AM

                                                                • Sliced pork belly (“Sam Chang Yook” or “Ng Far Yook”):
                                                                marinated w/ shiro miso, “Liu Ma Kee” (Brand) wet bean curd (“Fu Yee”), Shaohsing wine, yellow (cooking) wine, minced garlic, julienned ginger; then sautéed in peanut oil; water added and slow-simmered with some lumps of rock sugar and sliced washed salted turnip (“Jaat Ji Chung Choy”) till meltingly tender. I think of this as a “Hakka-esque”-inspired dish.
                                                                • Simply stir-fried chopped broccoli rabe, w/ sliced garlic and veggie oil. (In a way, this was similar to doing a stir-fry with “Kai Choy”)
                                                                • Steamed white rice.

                                                                1. w
                                                                  westaust RE: huiray Nov 5, 2012 12:40 PM

                                                                  Chicken Pho Soup, with a hint of sriracha in it!

                                                                  Perfect for this "it's starting to be cold" day!

                                                                  2 Replies
                                                                  1. re: westaust
                                                                    huiray RE: westaust Nov 6, 2012 11:37 AM

                                                                    Home-made? :-)

                                                                    1. re: huiray
                                                                      westaust RE: huiray Nov 7, 2012 09:05 AM

                                                                      nah, bought from a non-chain vietnamese restaurant in a food court

                                                                  2. b
                                                                    betsydiver RE: huiray Nov 5, 2012 12:55 PM

                                                                    scrambled eggs in a whole wheat wrap with schirracha

                                                                    1. d
                                                                      diane2001v RE: huiray Nov 5, 2012 01:51 PM

                                                                      Italian wedding soup with crackers and a crusty french roll. I love having soups for lunch this time of year.

                                                                      1 Reply
                                                                      1. re: diane2001v
                                                                        huiray RE: diane2001v Nov 6, 2012 11:37 AM

                                                                        I think soups are a year-round dish. There SHOULD NOT be a "season" for soups. IMO.

                                                                      2. JenJeninCT RE: huiray Nov 5, 2012 02:09 PM

                                                                        A friend wanted to go to Cracker Barrel, so I had the 4 veggie plate with mashed potatoes, corn, green beans and turnip greens... and then added a baked sweet potato. The corn wasn't great, but everything else was. I think I could eat the turnip greens every day (with a healthy dose of pepper vinegar added).

                                                                        2 Replies
                                                                        1. re: JenJeninCT
                                                                          huiray RE: JenJeninCT Nov 6, 2012 11:40 AM

                                                                          Cracker Barrel. HEH. They do seem to elicit fiercely partisan approvals from some quarters. I've probably had a handful of meals at one or another CB place, and I must say they were "comforting food" at the least.

                                                                          1. re: huiray
                                                                            JenJeninCT RE: huiray Nov 6, 2012 06:13 PM

                                                                            They make the most excellent pancakes(and provide REAL butter and maple syrup), and as previously mentioned, turnip greens (at least to this transplanted Southerner)- everything else they offer is just a side for the turnip greens to me.

                                                                        2. Bacardi1 RE: huiray Nov 5, 2012 02:41 PM

                                                                          Since I roasted some lovely root vegetables underneath 2 pastured free-range turkey drumsticks last night for dinner & had some leftovers of the veggies (Jerusalem Artichokes, carrots, baby potatoes, garlic cloves), heated up the leftover veggies, added some sliced Boars Head Jerk Turkey (super spicy) & enjoyed that for lunch today.

                                                                          1 Reply
                                                                          1. re: Bacardi1
                                                                            huiray RE: Bacardi1 Nov 6, 2012 11:40 AM

                                                                            Oh? My, that sounds fancy enough. :-)

                                                                          2. huiray RE: huiray Nov 6, 2012 12:00 PM

                                                                            Leftover pork belly stewed w/ salted turnip, on softened "mei fun" (Chinese rice noodles) with blanched "choy sum" (Chinese Mustard greens, "yu choy sum").

                                                                            1. c
                                                                              CathyR RE: huiray Nov 6, 2012 03:14 PM

                                                                              Mmmmm. Homemade bean soup with a little bit of ham in it. Old recipe from a great cook at my church. Doesn't take a lot of effort to put it together, but needs TIME to cook. Made a batch on Sunday and packed it in containers to bring for lunch every work day. True comfort food.

                                                                              1. mamachef RE: huiray Nov 6, 2012 03:19 PM

                                                                                The ubiquitous "use it all up" fried rice, which dish consisted of:
                                                                                Rice, ginger, garlic, scallions, shredded napa cabbage, lop cheung, mung bean sprouts, diced zucchini, scrambled egg, sliced onions, sliced celery, a few cubes of peas and carrots (frozen, but it was use it or lose it) and a healthy few splashes of soy and fish sauce. And i ate it all, and it was gooooood.

                                                                                1. s
                                                                                  sunflwrsdh RE: huiray Nov 6, 2012 05:12 PM

                                                                                  Homemade turkey rice soup with buuternut squash and craisins, which tastes like Thanksgiving in a bowl. Pumpkin bread pudding for dessert.

                                                                                  1 Reply
                                                                                  1. re: sunflwrsdh
                                                                                    mamachef RE: sunflwrsdh Nov 6, 2012 06:59 PM

                                                                                    That sounds totally wonderful.

                                                                                  2. k
                                                                                    klyeoh RE: huiray Nov 6, 2012 09:38 PM

                                                                                    My lunch today: Indian “rojak” – which is the term used in both Singapore & Kuala Lumpur for this unique Malaysian-Singaporean dish of fried beancurd, deep-fried vegetarian & prawn fritters, plus shredded jicama & cucumber, all covered in a sweet-spicy-sourish made from tomatoes, chilis, groundnuts and, in some cases, pureed sweet potatoes.

                                                                                    Although the dish most likely originated in South-east Asia (there are several variations of the dish in Indonesia: “gado-gado”, “karedok”, “rujak” & “ketoprak”), in Malaysia & Singapore, the dish seemed to be identified with the local ethnic Indian community.

                                                                                    3 Replies
                                                                                    1. re: klyeoh
                                                                                      huiray RE: klyeoh Nov 7, 2012 08:14 AM

                                                                                      I don't see any tauhu in it - that fried tofu mini-blocks with a semi-firm tofu interior, sliced... Was it there, anyway and not visible?

                                                                                      Rojak - I remember eating very nice renditions of it under the Big Tree at the top of the incline of Kia Peng Rd, Perak Rd & Weld Rd. :-) Besides the *wunnerful* popiah, of course.

                                                                                      1. re: huiray
                                                                                        klyeoh RE: huiray Nov 7, 2012 08:29 AM

                                                                                        There were about 5-6 pieces of tofu (I remembered that because the type used by this eatery had a pronounced sourish flavor which I didn't quite take to) - one of the pieces was at 7 o'clock on the picture ;-)

                                                                                        Wow, I think that Under the Big Tree location you just described is now occupied by the Hakka Restaurant:

                                                                                        I'd dined there once - in 1988. I remembered as I travelled with my father to Kuala Lumpur on a holiday, and his old schoolmate (who was an envoy with the Australian High Commission in KL at the time) took us to the Hakka Restaurant. I'd never had Hakka food before till that occasion! The Hakka braised pork belly slices interspersed with Asian yam slices then was the *best* thing I'd ever tasted in my life :-D

                                                                                        1. re: klyeoh
                                                                                          huiray RE: klyeoh Nov 7, 2012 04:17 PM


                                                                                          I've mentioned that Big Tree location before - http://chowhound.chow.com/topics/8465... . The current Hakka Restaurant location is almost where that spot was.

                                                                                    2. melpy RE: huiray Nov 7, 2012 08:25 AM

                                                                                      Leftover frittata: leek, sun dried tomato, goat cheese and fennel seed.

                                                                                      Adapted from mark Bittman's Express Meals.

                                                                                      1. h
                                                                                        Harters RE: huiray Nov 7, 2012 08:26 AM

                                                                                        Mortadella and home made tomato/lime/chilli chutney on a soft white finger roll (sprinkled with sesame seeds) that was in the kosher section of the supermarket.

                                                                                        4 Replies
                                                                                        1. re: Harters
                                                                                          mamachef RE: Harters Nov 7, 2012 10:00 AM

                                                                                          That sounds absolutely terrific, Harters! Was the chutney hot, or just spicy?

                                                                                          1. re: mamachef
                                                                                            Harters RE: mamachef Nov 7, 2012 10:53 AM

                                                                                            Oh, 'tis hot & spicy.

                                                                                            Just for you, Marci, I'll post my "secret" recipe on the Home Cooking board.

                                                                                            1. re: Harters
                                                                                              mamachef RE: Harters Nov 7, 2012 06:45 PM

                                                                                              Today, you are my hero, John. Yummina Yummina.

                                                                                              1. re: Harters
                                                                                                mamachef RE: Harters Nov 8, 2012 04:51 AM

                                                                                                Got it and thank you so much! What an outstanding recipe. I'll follow it exact the first time and then start playing around, since I still have all those *uck*ng green tomatoes after using up a passel of them in chile verde. And fried greens. And a pretty bluchy chutney that I improvised w/ some apple diced in; pretty bad but it may improve as it ages.

                                                                                          2. JenJeninCT RE: huiray Nov 7, 2012 11:04 AM

                                                                                            Cold and snowing with a n'oreaster on the way- time for grilled cheese and tomato soup

                                                                                            1. huiray RE: huiray Nov 7, 2012 07:42 PM

                                                                                              • Fried rice - with chopped Chinese long beans, green onions, cilantro, eggs scrambled in-situ.
                                                                                              • Pork, soft tofu, "ja choy" (preserved vegetable; 榨菜), green onions.

                                                                                              2 Replies
                                                                                              1. re: huiray
                                                                                                klyeoh RE: huiray Nov 7, 2012 11:25 PM

                                                                                                Nice. For your fried rice, would you consider chopping your long beans into smaller bits? I think I remembered some folks doing that, and it gave every spoonful of fried rice a crunch from the long beans :-)

                                                                                                1. re: klyeoh
                                                                                                  huiray RE: klyeoh Nov 7, 2012 11:37 PM


                                                                                                  I might try that next time with the long beans. I normally like them about the length you see in the pic. Oh, they get "taken up" with each spoonful, and I like to munch on them over several chews of each spoonful. :-D

                                                                                              2. k
                                                                                                klyeoh RE: huiray Nov 7, 2012 11:21 PM

                                                                                                Ipoh "Kai Si Hor Fun” for lunch – smooth “hor fun” (Cantonese: 河粉) rice noodles, in a clear chicken and prawn broth, garnished with shrimps, shredded chicken, beanspouts and chives. But this one's from a chain (Papparich) in KL, and predictably churned out a rather tepid version.

                                                                                                3 Replies
                                                                                                1. re: klyeoh
                                                                                                  huiray RE: klyeoh Nov 7, 2012 11:44 PM

                                                                                                  ...but edible nevertheless, I imagine.

                                                                                                  I guess this one http://www.chow.com/photos/740486 was better. Or this one http://www.chow.com/photos/340065 . :-)

                                                                                                  1. re: huiray
                                                                                                    klyeoh RE: huiray Nov 8, 2012 12:50 AM

                                                                                                    That would be like comparing apples with oranges! :-D

                                                                                                    1. re: klyeoh
                                                                                                      huiray RE: klyeoh Nov 9, 2012 09:26 AM

                                                                                                      Nah. Maybe premium Japanese apples with misshapen gnarly apples...

                                                                                                2. h
                                                                                                  Harters RE: huiray Nov 8, 2012 05:10 AM

                                                                                                  Tapenade, anchovy & mozzarella tart - puff pastry smeared with the tapenade and topped with the fish & cheese. With a handul of bagged salad leaves.

                                                                                                  1. c
                                                                                                    chocolatetartguy RE: huiray Nov 8, 2012 11:48 AM

                                                                                                    A giant wedge of turkey shephard's pie from Juicebar Collective: chunks of white meat turkey in a saucy gravy with onions, carrots, celery. All topped with mashed potatoes and with a bottom crust to soak up the juices. Perfect comfort food!

                                                                                                    9 Replies
                                                                                                    1. re: chocolatetartguy
                                                                                                      huiray RE: chocolatetartguy Nov 8, 2012 01:19 PM

                                                                                                      "Shepherd's Pie" is traditionally made with ground lamb. Just saying. :-) The variants of it with meat that is not lamb is interesting, to me anyway; but British purists would have conniptions about "Shepherd's Pie" being a turkey-meat dish. :-D

                                                                                                      1. re: huiray
                                                                                                        Harters RE: huiray Nov 8, 2012 03:13 PM

                                                                                                        Nah. We British purists are only concerned that Shepherds Pie is correctly described in the UK. We have no real interest in how foreigners want to describe it - we just chuckle to ourselves about it.

                                                                                                        1. re: huiray
                                                                                                          chocolatetartguy RE: huiray Nov 8, 2012 03:29 PM

                                                                                                          That's what the Juice Bar calls it. I think they used to just call it Turkey Pie. Whatever you call it, it was great.

                                                                                                          Actually I had that on Tuesday. Today I had string beans with julienned pork in red chili sauce more spicy with white rice, a green salad with god awful mayo based dressing and a limp fried wonton. The main dish was superb though. I also got a bowl of egg flower tofu soup with a dusting of red chili powder while I waited for my to go order. They think I like everything more spicy!

                                                                                                          1. re: chocolatetartguy
                                                                                                            huiray RE: chocolatetartguy Nov 9, 2012 09:23 AM


                                                                                                            "egg flower tofu soup" ???

                                                                                                            1. re: huiray
                                                                                                              chocolatetartguy RE: huiray Nov 9, 2012 11:11 AM

                                                                                                              Egg flower soup with cubes of tofu in it. It was nice on a cold day.

                                                                                                          2. re: huiray
                                                                                                            Bacardi1 RE: huiray Nov 8, 2012 03:45 PM

                                                                                                            From what I understand - & I could easily be wrong - "Shepherd's Pie" is made with lamb; "Cottage Pie" is made with beef; & any sort of poultry pie is a "Pot Pie" or simply a "Chicken Pie", "Turkey Pie", etc. Crust for any of them can be pastry, biscuit, or mashed potatoes.

                                                                                                            But it's really all just semantics. If it's delicious, who cares. ; )

                                                                                                            1. re: Bacardi1
                                                                                                              chocolatetartguy RE: Bacardi1 Nov 8, 2012 05:57 PM

                                                                                                              Meat, gravy, potatoes. What more can you ask for?

                                                                                                              1. re: chocolatetartguy
                                                                                                                mamachef RE: chocolatetartguy Nov 8, 2012 06:55 PM

                                                                                                                Whoot! Not much, when comfort is what you crave and the weather is like it's been today.

                                                                                                                1. re: huiray
                                                                                                                  chocolatetartguy RE: huiray Nov 9, 2012 11:14 AM

                                                                                                                  The first time I ever heard of shepherd's pie was in a recipe on the back of a dried soup mix (Knorr or Lipton's): ground beef, dried soup mix, water topped with mashed potatoes. I think my mom jazzed it up with some onion and carrot. It still sounds good. I liked it cold too.

                                                                                                                  Time to call LPC to have them hold some crispy pork chops. Will probably have them with mixed vegetable tofu and a strong Vietnamese iced coffee.

                                                                                                        2. mamachef RE: huiray Nov 8, 2012 01:27 PM

                                                                                                          A fantastic tuna melt on sourdough w/ Comte cheese, with cucumber salad and good 'ol plain Lay's 'tater chips.

                                                                                                          1 Reply
                                                                                                          1. re: mamachef
                                                                                                            huiray RE: mamachef Nov 9, 2012 09:25 AM

                                                                                                            Tuna melts - y'know, I haven't had one in a long time.

                                                                                                          2. JenJeninCT RE: huiray Nov 9, 2012 02:48 PM

                                                                                                            The aforementioned "Cottage Pie" leftover from the one I made for dinner the other night, but I called it, as I always have, "Shepherd's Pie" ;-)

                                                                                                            The ongoing joke in my house every time I make it is that the store had fresh shepherds on sale, prompting me to make "pie" (I don't use a bottom crust though- just the meat filling and corn topped with mashed and sharp cheddar).

                                                                                                            1 Reply
                                                                                                            1. re: JenJeninCT
                                                                                                              huiray RE: JenJeninCT Nov 9, 2012 06:16 PM

                                                                                                              Maybe you should bring one home one day and have him serve the pie at din-din. :-)

                                                                                                              [BTW, 1-800-sheperd is a real number, just not what you might think it is]

                                                                                                            2. Bacardi1 RE: huiray Nov 9, 2012 03:24 PM

                                                                                                              Well, today I threw caution to the wind. There's an Indian family in our area that has started doing catering & also has a meal truck that they bring to the local Sat. farmers market as well as park by the roadside on weekdays.

                                                                                                              So this afternoon I stopped by & ordered some Chicken Karma & Curried Lentils over rice. Decent portions for $6.50 & quite tasty. I'm not a big food truck fan, & so feel that I'll be better able to judge the experience tomorrow morning. ;)

                                                                                                              3 Replies
                                                                                                              1. re: Bacardi1
                                                                                                                huiray RE: Bacardi1 Nov 9, 2012 06:17 PM

                                                                                                                Did you have the meal today, or are you getting it tomorrow?

                                                                                                                1. re: huiray
                                                                                                                  Bacardi1 RE: huiray Nov 10, 2012 06:31 AM

                                                                                                                  No, I bought it & enjoyed it for lunch yesterday.

                                                                                                                  1. re: Bacardi1
                                                                                                                    huiray RE: Bacardi1 Nov 10, 2012 03:17 PM

                                                                                                                    Ah. Did you try it at the Farmers' Market the next day (today) too?

                                                                                                              2. Marusik RE: huiray Nov 9, 2012 04:12 PM

                                                                                                                Salad with lettuce, cucumbers, tomatoes, and chopped hard-boiled eggs, with mayo and crushed pepper. With crackers (have to have my "bread"). Hot tea and chocolates.

                                                                                                                1. huiray RE: huiray Nov 9, 2012 06:10 PM

                                                                                                                  Pan-fried noodles with a sauce of prawns, Napa cabbage, red onions, scallions, garlic, ginger.
                                                                                                                  Pickled sour mustard & chicken soup, with ginger, tomatoes, vinegar, mirin.
                                                                                                                  Salt to taste in both, of course.

                                                                                                                  2 Replies
                                                                                                                  1. re: huiray
                                                                                                                    klyeoh RE: huiray Nov 10, 2012 01:39 AM

                                                                                                                    Nice, especially those noodles!

                                                                                                                    1. re: klyeoh
                                                                                                                      huiray RE: klyeoh Nov 10, 2012 03:16 PM


                                                                                                                  2. k
                                                                                                                    klyeoh RE: huiray Nov 10, 2012 01:37 AM

                                                                                                                    Scrambled eggs & salmon on toast :-)

                                                                                                                    1 Reply
                                                                                                                    1. re: klyeoh
                                                                                                                      huiray RE: klyeoh Nov 10, 2012 03:16 PM

                                                                                                                      ...and some kind of sausage?

                                                                                                                    2. huiray RE: huiray Nov 10, 2012 03:26 PM

                                                                                                                      Skyline chili 4-ways (onions).

                                                                                                                      A light lunch of a small plate of it, with the obligatory oyster crackers, before Thomas Adès' "The Tempest" in HD Live.

                                                                                                                      Skyline Chili
                                                                                                                      6689 E 82nd Street
                                                                                                                      Indianapolis, IN 46250
                                                                                                                      Castleton Village Shopping Center‎.

                                                                                                                      There are two other outlets for SC in Indy - one on W 86th Street, one on E Washington St.

                                                                                                                      6 Replies
                                                                                                                      1. re: huiray
                                                                                                                        Sam Salmon RE: huiray Nov 10, 2012 04:48 PM

                                                                                                                        Spicy Mee Goreng and a couple veggie fritters from Hawker's Delight over on Main St-$8.00 w/tip.

                                                                                                                        1. re: huiray
                                                                                                                          chocolatetartguy RE: huiray Nov 13, 2012 11:47 AM

                                                                                                                          I love Skyline and especially the oyster crackers! I still have a partial box sitting in my kitchen.

                                                                                                                          Are any of those outlets near downtown? I could have gone, but had already been to one east of Cleveland before hitting Indy. I missed the White Castle that is south? of downtown.

                                                                                                                          1. re: chocolatetartguy
                                                                                                                            huiray RE: chocolatetartguy Nov 13, 2012 12:30 PM

                                                                                                                            No, they're all quite a ways from downtown Indy. The one I was at would be 12.7 miles by car (according to Google Maps) from Monument Circle.

                                                                                                                            The other two would be 11.4 miles (3524 86th Street West Indianapolis, IN 46268‎; at Pyramid Place Shopping Center) and 7.2 miles (7757 East Washington Street Indianapolis, IN 46219; East Washington Plaza) respectively from Monument Circle.

                                                                                                                            There is actually a 4th location in Greenwood (8345 U.S. 31 Indianapolis, IN 46227‎; at Greenwood Shoppes Shopping Center) just south of Indy, 9 miles from Monument Circle.

                                                                                                                            Yes, there is a White Castle on South Street a stone's throw west of the Slippery Noodle Inn at Meridian & South which you would have walked past on your way to Shapiro's Deli. :-) Pity I didn't know you wanted to check one out!

                                                                                                                            1. re: huiray
                                                                                                                              chocolatetartguy RE: huiray Nov 13, 2012 03:18 PM

                                                                                                                              I saw the White Castle on my way to the hotel, but didn't realize it was so close. I did pass Slippery Noodle several times, but I vered off thru the industrial park to get to Shapiro's. Would WC have been near the post office on South or the other way?

                                                                                                                              I seem to always miss WC. On two trips to Oxford, OH, I saw WC just off the freeway north of Cincinnati, but somehow never stopped. I think Skyline was a better choice than White Castle.

                                                                                                                              1. re: chocolatetartguy
                                                                                                                                huiray RE: chocolatetartguy Nov 13, 2012 04:05 PM

                                                                                                                                That WC is between the post office and Slippery Noodle Inn, and on the south side of South Street. The post office is one block west (just past Illinois St) of SNI, also on the south side of South St and opposite the Greyhound Station on the north side of South St.

                                                                                                                          2. re: huiray
                                                                                                                            JungMann RE: huiray Nov 13, 2012 12:45 PM

                                                                                                                            NYC is supposed to have it all, but we are sorely lacking in Cincy chili options! The mountain of shredded cheese on yours combined with oyster crackers looks classic.

                                                                                                                          3. Bacardi1 RE: huiray Nov 10, 2012 04:49 PM

                                                                                                                            I had the unfortunate task a couple of weeks ago of having to transfer my last "gift" of my 2011 "gift of the month club" from "Burger's Smokehouse" (http://www.smokehouse.com/) from my parents' home to me, since they both became ill & non-ambulatory & had to move out. I can't praise the folks at Burger's Smokehouse highly enough in their ability to last-minute re-route my parents gift (which was already enroute to them) to me, since otherwise it would have ended up sitting rotting on their porch. I've been using these folks for DECADES - long before the internet came into being - & can't praise the quality of their products & customer service more.

                                                                                                                            So today (& yesterday as well), we enjoyed wonderful sliced smoked turkey & swiss cheese sandwiches with local farmers market baby lettuce & mayo on good thick-cut white bread.

                                                                                                                            1. k
                                                                                                                              klyeoh RE: huiray Nov 10, 2012 06:06 PM

                                                                                                                              Lunch today: steamed idlis with sambhar at the Emirates Business Class Lounge in Dubai airport. On-transit to London.

                                                                                                                              In case one wonders why the food spread are mainly Indian, that's because local Emirati-Arabs only make up less than 20% of the population. Most of the rest are from the Indian sub-continent.

                                                                                                                              3 Replies
                                                                                                                              1. re: klyeoh
                                                                                                                                klyeoh RE: klyeoh Nov 10, 2012 06:08 PM

                                                                                                                                Photo to share:

                                                                                                                                1. re: klyeoh
                                                                                                                                  RUK RE: klyeoh Nov 11, 2012 06:33 AM

                                                                                                                                  Interestingly enough, the eateries at the Dubai airport also include a very busy MacDonald! Long lines on that one and it seemed much enjoyed a few years ago at a visit. We ate Indian, I remember it being very delicious, even a 4 am.

                                                                                                                                  1. re: RUK
                                                                                                                                    pie22 RE: RUK Nov 19, 2012 02:01 PM

                                                                                                                                    i was in the dubai airport last week very early (5am) and i could not believe how busy it was...i was upset my only dining options were burger king and pinkberry...so i went with the pinkberry...original yogurt, mango, raspberry, watermelon and chocolate shavings...definitely a repeatable breakfast!

                                                                                                                              2. Bacardi1 RE: huiray Nov 11, 2012 06:39 AM

                                                                                                                                Received a lovely sliced smoked turkey breast from Burger's Smokehouse the other day, so yesterday enjoyed one of my favorite sandwiches - Turkey (smoked or not) & Swiss cheese on white bread with lettuce, mayo, & freshly-ground black pepper.

                                                                                                                                1. huiray RE: huiray Nov 11, 2012 01:17 PM

                                                                                                                                  Dim sum.

                                                                                                                                  I enjoyed today's meal. The "fung jau" (Phoenix Talons)(i.e. stewed chicken feet) was particularly nice and succulent today. I guess I was on a bit of a shrimp kick today too.

                                                                                                                                  Shrimp dumplings (har gau)
                                                                                                                                  Chicken feet w/ "homemade sauce" (fung jau)
                                                                                                                                  Beef tripe w/ ginger & onion (ngow pak yip)
                                                                                                                                  Clams w/ black bean sauce (si jap far hin)
                                                                                                                                  Shrimp rice crepe (sin har cheong fun)
                                                                                                                                  Pan-fried shrimp roll (sin har fu pei guen)
                                                                                                                                  Pu-erh & chrysanthemum flower tea (guk bou)(po lei + guk far)

                                                                                                                                  I ate everything. :-)

                                                                                                                                  1. s
                                                                                                                                    shantihhh RE: huiray Nov 11, 2012 04:02 PM

                                                                                                                                    Lunch is my main meal so I usually do my protein at lunch. Today I made chicken livers ( 9 ounces)with carmalized onions, porcini and crimini mushrooms in a sherry and roasted garlic sauce seasoned with Maldon Smoked Salt and Turkish Isot Biber (dried coarse grind chiles). Wild Rice with Basmati and diced carrots, celery and garden minced fresh parsley. I had bought Brussel Sprouts on the stalk at Trader Joe's yesterday so I deleafed the largest ones and did a stirfry with roasted garlic and a splash of nam pla/fish sauce.

                                                                                                                                    Over half left for tomorrow of the Chicken Livers. Maybe make couscous tomorrow to go with this.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: shantihhh
                                                                                                                                      huiray RE: shantihhh Nov 11, 2012 04:04 PM

                                                                                                                                      Sounds good. Take pictures!

                                                                                                                                    2. k
                                                                                                                                      klyeoh RE: huiray Nov 12, 2012 05:08 AM

                                                                                                                                      Working in London for the next fortnight. Lunch today: a Waldorf salad, followed by 'Toad in the hole' (basically sausages in Yorkshire pudding batter) with peas & mash, smothered with roasted onion gravy (see pic). Finished off with some Cheddar & oatmeal biscuits.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: klyeoh
                                                                                                                                        huiray RE: klyeoh Nov 12, 2012 05:38 AM

                                                                                                                                        ...and on this side of the pond "toad in the hole" or "toad in a hole" is often only known (by many) as an egg in a hole cut out of a piece of bread, fried in a pan (or baked). :-)

                                                                                                                                        Haven't had an English TITH for the longest time. Nor a Waldorf Salad for yonks, nor is it seen around much anymore. Isn't the latter also a transplant from *this* side of the pond to over yonder? ;-)

                                                                                                                                        1. re: huiray
                                                                                                                                          klyeoh RE: huiray Nov 12, 2012 07:57 AM

                                                                                                                                          Re: Waldorf salad - well, your Wiki link also mentioned that infamous episode in "Fawlty Towers" - one of the best, I should say, where the irascible Basil Fawlty met his match in an impudent American guest who insisted on having a Waldorf salad ("apples, celery, walnuts, grapes") which, of course, Basil had absolutely no idea about :-D

                                                                                                                                      2. Bacardi1 RE: huiray Nov 12, 2012 06:12 AM

                                                                                                                                        Another wonderful Burger's smoked turkey sandwich for lunch yesterday, but this time subbing in American Cheese for the Swiss. Just as tasty.

                                                                                                                                        1. huiray RE: huiray Nov 12, 2012 09:04 AM

                                                                                                                                          Beef short ribs slow-simmered soup w/ garlic, daikon & snow fungus.
                                                                                                                                          Eaten w/ blanched/softened "mei fun".

                                                                                                                                          1. Bacardi1 RE: huiray Nov 13, 2012 08:03 AM

                                                                                                                                            Yesterday was a bowl of spicy ramen noodle soup with a beaten egg stirred in - sort of a spicy ramen egg drop soup - lol!

                                                                                                                                            1 Reply
                                                                                                                                            1. re: Bacardi1
                                                                                                                                              huiray RE: Bacardi1 Nov 13, 2012 10:28 AM

                                                                                                                                              A different brand than previously, I wonder?

                                                                                                                                            2. h
                                                                                                                                              Harters RE: huiray Nov 13, 2012 08:28 AM

                                                                                                                                              Went into town to do some research at the local heritage library. For a town of 200K people, the centre is piss poor for food options - not even a decent chain pizza place. Went to the "Indian" buffet about which the best thing that can be said is that it doesnt cost a lot of money.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: Harters
                                                                                                                                                huiray RE: Harters Nov 13, 2012 10:29 AM

                                                                                                                                                Well, what did you have?

                                                                                                                                                1. re: huiray
                                                                                                                                                  Harters RE: huiray Nov 13, 2012 10:36 AM

                                                                                                                                                  Bland & greasy onion bhaji. Similar vegetable pakora. Pappads with pink chutney (may have been mango but your guess is as good as mine). Chicken tikka, which was OK, but had little evidence of tikka spicing. Naan bread - needless to say it was greasy

                                                                                                                                                  Moving on to main courses......a decent enough sag gosht and a rather unpleasant keema and peas. And something they descibed as "mushroom curry" which seemed to be fried mushrooms in something wet. With pilau rice.

                                                                                                                                                  And, believe me, this is better than the Chinese buffet which is the other option in that part of town

                                                                                                                                              2. k
                                                                                                                                                klyeoh RE: huiray Nov 13, 2012 09:55 AM

                                                                                                                                                Roast pork with apple sauce, accompanied by beetroot, leek-parsnip mash & roasted potato.

                                                                                                                                                8 Replies
                                                                                                                                                1. re: klyeoh
                                                                                                                                                  huiray RE: klyeoh Nov 13, 2012 10:29 AM

                                                                                                                                                  Looks decent. Are beets a common accompaniment to such things nowadays?

                                                                                                                                                  1. re: huiray
                                                                                                                                                    klyeoh RE: huiray Nov 13, 2012 12:59 PM

                                                                                                                                                    Beets are certainly getting more popular in the UK these days - 3 decades ago, we'd associate that with Australia ;-)

                                                                                                                                                    1. re: klyeoh
                                                                                                                                                      Harters RE: klyeoh Nov 13, 2012 03:03 PM

                                                                                                                                                      Apart from jars of pickled beetroot which, at least in my part of the world, have been popular for ages. Just what you need to go with your stew.

                                                                                                                                                      1. re: Harters
                                                                                                                                                        huiray RE: Harters Nov 15, 2012 08:43 AM

                                                                                                                                                        Why were beets (not pickled) have not been popular/common (seemingly) as a veggie accompaniment in the UK until more recent times?

                                                                                                                                                      2. re: klyeoh
                                                                                                                                                        huiray RE: klyeoh Nov 15, 2012 08:44 AM

                                                                                                                                                        Heh. Why Australia, back then?

                                                                                                                                                        1. re: huiray
                                                                                                                                                          klyeoh RE: huiray Nov 15, 2012 01:55 PM

                                                                                                                                                          Hungry Jack's (as Burger King is known Down Under) incorporated beetroot into their offering & called it the Great Aussie Burger back in the early 80s. Here's a commercial when it was re-launched in the late-80s:

                                                                                                                                                          I *absolutely* loved it back then.

                                                                                                                                                    2. re: klyeoh
                                                                                                                                                      Harters RE: klyeoh Nov 13, 2012 10:38 AM

                                                                                                                                                      On the strength of that autumn dish, I'm presuming you're currently in the UK, klyeoh?

                                                                                                                                                      1. re: Harters
                                                                                                                                                        klyeoh RE: Harters Nov 13, 2012 12:58 PM

                                                                                                                                                        Yes, I am, Harters - in London at the moment :-)

                                                                                                                                                    3. huiray RE: huiray Nov 13, 2012 10:41 AM

                                                                                                                                                      Lunch today -
                                                                                                                                                      • Fried rice (using last night's rice) with Chinese long beans [chopped very short, cf the previous time - see: http://chowhound.chow.com/topics/875754#7695616] fried w/ garlic; eggs scrampled w/ scallions and fried w/ rice; the two mixed together w/ chopped red onions added to the beans before the rice was added back in.
                                                                                                                                                      • Leftover beef short ribs, daikon, garlic & snow fungus soup.

                                                                                                                                                      [Dinner last night: Steamed black sea bass, dressed w/ sliced scallions & cilantro & ginger, then treated w/ hot oil, followed (separately) with hot [soy sauce (two kinds) + Shaohsing wine + water + white pepper + sesame oil] (cf. discussion here: http://chowhound.chow.com/topics/8757...) ; steamed Basmati rice.]

                                                                                                                                                      1. DonShirer RE: huiray Nov 13, 2012 03:31 PM

                                                                                                                                                        I usually don't reply to these "What did you have..." threads, but I couldn't resist today. Finding some leftover goulash and some rice in the fridge, I added some frozen garden peas and green curry paste and heated it up. Despite mixing unrelated cuisines, it turned out to be quite tasty.

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: DonShirer
                                                                                                                                                          huiray RE: DonShirer Nov 13, 2012 08:09 PM

                                                                                                                                                          Sounds delicious. Nice "multicuisine" meal. :-)

                                                                                                                                                          I think the thread also serves to delve deeper into related cuisine/cultural matters related to the food, which I wanted to be an aspect of the thread, which you might see if you read through the thread as well as the predecessor threads. Meals from around the world are also encouraged, or at least meals both "USAmerican" and otherwise. Lots of dishes mentioned here have also shown stuff that might be characterized as more than, or other than, steak and potatoes etc but of course those are encouraged too. Please, do join in if you wish.

                                                                                                                                                        2. Bacardi1 RE: huiray Nov 14, 2012 06:49 AM

                                                                                                                                                          Yesterday's lunch was leftover "Shrimp Quesadilla" from one of our favorite local Tex-Mex places that we dined at Monday night. This place really makes a nice one - full of plump tender shrimp on a layer of rice & refried beans enclosed in 2 huge very tender toasted flour tortillas. It's always too much to eat at one sitting.

                                                                                                                                                          1. k
                                                                                                                                                            klyeoh RE: huiray Nov 14, 2012 08:01 AM

                                                                                                                                                            Leek & potato soup for starters, followed by fish pie with crushed potatoes, french beans & baby carrots. English cheeses to finish.

                                                                                                                                                            15 Replies
                                                                                                                                                            1. re: klyeoh
                                                                                                                                                              huiray RE: klyeoh Nov 14, 2012 10:06 PM

                                                                                                                                                              What are those seeds on top of the soup? Pumpkin seeds? What was the fish?

                                                                                                                                                              "French beans" - not a term I normally come across nowadays. It's the British English term, of course. That was also the term I heard back in Malaysia. :-) In the US they are just "green beans" or "string beans" or "snap beans" depending on the region. From the picture they don't look like the skinny type commonly known here as "haricots verts" or "(French) filet beans" which command a significant premium here compared with "green beans".

                                                                                                                                                              1. re: huiray
                                                                                                                                                                klyeoh RE: huiray Nov 14, 2012 10:29 PM

                                                                                                                                                                Yes, pumpkin seeds on top. Not sure what white-fleshed fish was used - cod or plaice?

                                                                                                                                                                1. re: huiray
                                                                                                                                                                  chocolatetartguy RE: huiray Nov 15, 2012 11:54 AM

                                                                                                                                                                  C&W had frozen French-Cut beans when I was growing up. They were broader than skinny haricots verts. They might not be any more French that French's yellow mustard!

                                                                                                                                                                  1. re: chocolatetartguy
                                                                                                                                                                    huiray RE: chocolatetartguy Nov 15, 2012 12:38 PM

                                                                                                                                                                    I think "French-cut" beans refers to green beans cut either lengthwise or alternatively at about a 45º angle across the bean into a few sections? Maybe that is what C&W had? I believe one can buy packages of frozen "French-cut" (or "Frenched") beans in many supermarkets nowadays - my local ones carry them.


                                                                                                                                                                    1. re: huiray
                                                                                                                                                                      chocolatetartguy RE: huiray Nov 15, 2012 01:14 PM

                                                                                                                                                                      The beans that I recall were broader than regular green beans.

                                                                                                                                                                      Speaking of green beans, going back to Mandarin Garden to have string beans with pork more spicy. It is my new favorite there. They give you a lot of rice, the leftovers of which I will combine with leftover kung pao chicken, gai lan and roast duck broth for dinner.

                                                                                                                                                                      1. re: chocolatetartguy
                                                                                                                                                                        huiray RE: chocolatetartguy Nov 15, 2012 01:40 PM

                                                                                                                                                                        Romano beans, then?

                                                                                                                                                                        Sounds like a nice dinner-in-the-making.

                                                                                                                                                                        1. re: huiray
                                                                                                                                                                          chocolatetartguy RE: huiray Nov 15, 2012 03:20 PM

                                                                                                                                                                          It's garbage night. Just cleaning out the fridge. I bought a whole roast duck 2 weekends ago and made a quick broth with the bony pieces and the extra tub of duck "juice."

                                                                                                                                                                          1. re: huiray
                                                                                                                                                                            mamachef RE: huiray Nov 15, 2012 03:32 PM

                                                                                                                                                                            Yep, it's the cut that makes them "Frenched," not that bean. Del Monte still sells French-cut regular ole string beans, canned. I have no idea about the authenticity re: the cut actually beind developed in France, or by a Frenchman.And yep; the beans ctg remembers are Italian broad beans, a/k/a Romano beans. Dunno if they still sell them Frenched, but those are something I'll have to remember for the rellies who HAVE TOHAVE THAT FU****G CASSERLE OR IT.S NOT THANKSGIVING!!!

                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                              huiray RE: mamachef Nov 15, 2012 03:57 PM

                                                                                                                                                                              But "French Beans" and "French-cut Beans" (or "Frenched Beans") are two different things.

                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                mamachef RE: huiray Nov 15, 2012 04:16 PM

                                                                                                                                                                                The French beans you're talking about are the Haricot vert, right? I see where my answer goes cuckoobunny, right in the very first line.
                                                                                                                                                                                <...running to correct ...

                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                  huiray RE: mamachef Nov 15, 2012 04:45 PM

                                                                                                                                                                                  Depends on where you are.

                                                                                                                                                                                  "French Beans" in the British/British Colonial milieu would refer to beans similar to what we in the US would call green beans/string beans/snap beans, *although* I remember "French Beans" in Malaysia (a former British Colony) being somewhat broader sometimes, almost like Romano beans, once upon a time. I understand that in the UK nowadays "French Beans" is not as current anymore and those beans are commonly called just "green beans" &etc nowadays - but the old term still persists, I think.

                                                                                                                                                                                  What we in the US call "haricots verts" or "French filet beans" are that variety which are much skinnier and usually smaller than the ones commonly known as "green beans". See the links I posted in my earlier post (http://chowhound.chow.com/topics/8757...).

                                                                                                                                                                              2. re: mamachef
                                                                                                                                                                                chocolatetartguy RE: mamachef Nov 15, 2012 04:54 PM

                                                                                                                                                                                Are you topping them with those french-fried onion threads (French's?)? I actually like that f*****g casserole (pardon my French :).

                                                                                                                                                                                Last had it years ago when my jerk, millionaire, surgeon uncle married a single mother nurse whose family lived in a trailer. We had a surprisingly good holiday meal in that trailer including the afore mentioned green bean casserole and peas and pearl onions in a cream sauce. Company was interesting too: a monster truck driver and I played catch with an aspiring high school quarterback.

                                                                                                                                                                                1. re: chocolatetartguy
                                                                                                                                                                                  mamachef RE: chocolatetartguy Nov 16, 2012 08:31 AM

                                                                                                                                                                                  This whole answer had me doing that helpless, almost-hysterical laughing. And I can't believe your hosts didn't at least take you mudding, too!
                                                                                                                                                                                  Hell yes, I'm using canned onion rings. Else it won't be right, and I'll have wrecked somebody's Thanksgiving yet again. ;) Really, this dish should be re-named, what w/ all the French-ified foods in it.
                                                                                                                                                                                  All kidding aside, I don't mind that casserole, nor the canned peas/pearl onions mashup, nor any other number of canned/processed-items that routinely show up, especially at the Holiday season. IMO, they all have a relevant place in the evolution of the US's food history. And as a CH w/ mid-Western and Southern branches in her family tree, I am no stranger to, nor hater of, any of them, though certainly I've attempted makeovers using fresh ingredients. (guess which versions went first? NOT the fresh, hint hint.)
                                                                                                                                                                                  Thank you for sharing a fun snippet from your life, and for this morning's bellylaugh!

                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                    chocolatetartguy RE: mamachef Nov 16, 2012 06:19 PM

                                                                                                                                                                                    Did I tell you the one about the schizophrenic, the autistic cousin, the rattlesnakes and learning to play the blues on the guitar?

                                                                                                                                                                                    Oh yeah, the food part: the funkiest foo jook soup ever (soy bean "noodles," dried scallops, dried squid, gincko nuts, dried red dates) left to cure on the stovetop for a week.

                                                                                                                                                                                    1. re: chocolatetartguy
                                                                                                                                                                                      huiray RE: chocolatetartguy Nov 17, 2012 06:30 PM

                                                                                                                                                                                      And how was the well-cured foo jook soup?

                                                                                                                                                                                      Fascinating, about your familial anecdotes. Thanks for sharing.

                                                                                                                                                                  2. huiray RE: huiray Nov 14, 2012 10:11 PM

                                                                                                                                                                    Deep fried soft tofu slices, eaten w/ Lingham's Hot Sauce.
                                                                                                                                                                    Knackwurst & Savoy cabbage, finely chopped, simmered w/ rice vinegar, salt, Honteri mirin.

                                                                                                                                                                    1. k
                                                                                                                                                                      klyeoh RE: huiray Nov 15, 2012 04:41 AM

                                                                                                                                                                      Starter: Fish soup
                                                                                                                                                                      Main: Steamed steak-and-kidney suet pudding, with mashed Swedes & crushed potato-parsley.
                                                                                                                                                                      Afters: Cheeses and biscuits.

                                                                                                                                                                      8 Replies
                                                                                                                                                                      1. re: klyeoh
                                                                                                                                                                        huiray RE: klyeoh Nov 15, 2012 06:11 AM

                                                                                                                                                                        Oh - you mean rutabagas. :-)
                                                                                                                                                                        Ah yes, suet - the necessary ingredient in British steamed puddings & SnKP.

                                                                                                                                                                        Have you had Cullen Skink?

                                                                                                                                                                        1. re: huiray
                                                                                                                                                                          klyeoh RE: huiray Nov 15, 2012 07:34 AM

                                                                                                                                                                          Cullen skink? Not for a long while - the last time was during a 2-week vacation in Scotland in 2010.

                                                                                                                                                                          Tonite, off to look for some spice kick at ... RASA MALAYSIA!!!


                                                                                                                                                                          Malaysian food (again) in London - am I out of my mind? ;-)

                                                                                                                                                                          1. re: klyeoh
                                                                                                                                                                            huiray RE: klyeoh Nov 15, 2012 08:14 AM

                                                                                                                                                                            Hardly - after all, it's a new place, from the NST article, and seems to be putting out good stuff. I wonder if the "Malaysian" menu would be "halal" in toto - the "flyer" for it does seem to be pork-less (http://www.berjayahotel.com/flyer/london_rasa_malaysia.htm) although the menu for the main Eden Bar & Restaurant offers pork chops... (http://www.berjayahotel.com/london/fi...)

                                                                                                                                                                            1. re: huiray
                                                                                                                                                                              klyeoh RE: huiray Nov 15, 2012 08:21 AM

                                                                                                                                                                              Ah, one needs to approach the gushing article by the Malaysian govt-owned New Straits Times and the warm reception from the Malaysian diplomatic corps here with some reservation - after all, the Berjaya Group's owned by Vincent Tan, a well-known Mahathir (former M'sian PM) business crony. The former strongman is still very influential in his home country.

                                                                                                                                                                              P.S. - I'm going for the 'Mee Mamak' on the menu since the chef (from his picture on the NST article & his Penang pedigree) is *obviously* a true-blue 'Mamak' (i.e. Indian-Muslim) :-D

                                                                                                                                                                              1. re: klyeoh
                                                                                                                                                                                huiray RE: klyeoh Nov 15, 2012 08:29 AM

                                                                                                                                                                                Haha. :-)

                                                                                                                                                                                An additional thought - if those pork chops are coming from the same kitchen as the rest of the stuff, including the "Rasa Malaysia" stuff, then wouldn't the place be non-halal as the kitchen would be "contaminated"?

                                                                                                                                                                                1. re: huiray
                                                                                                                                                                                  mamachef RE: huiray Nov 15, 2012 08:32 AM

                                                                                                                                                                                  In a word: yes.

                                                                                                                                                                                  1. re: huiray
                                                                                                                                                                                    klyeoh RE: huiray Nov 15, 2012 01:18 PM

                                                                                                                                                                                    They *should* have a separate halal kitchen, if they want to do it properly.

                                                                                                                                                                                    1. re: klyeoh
                                                                                                                                                                                      huiray RE: klyeoh Nov 15, 2012 01:45 PM

                                                                                                                                                                                      I'm wondering because the "Rasa Malaysia" stuff is said to be available "...in Eden Bar & Restaurant." http://www.berjayahotel.com/london/en...

                                                                                                                                                                        2. m
                                                                                                                                                                          Mer_Made RE: huiray Nov 15, 2012 05:02 AM

                                                                                                                                                                          Red cooked pork shank with rice cakes, smacked cucumbers, pickled radishes and 2 apples. And a dt. Pepsi.

                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: Mer_Made
                                                                                                                                                                            huiray RE: Mer_Made Nov 15, 2012 06:09 AM

                                                                                                                                                                            Red cooked pork? Could you describe this more?

                                                                                                                                                                            Smacked cucumbers?

                                                                                                                                                                            1. re: huiray
                                                                                                                                                                              klyeoh RE: huiray Nov 15, 2012 07:38 AM

                                                                                                                                                                              You're sure to recognize this, huiray:

                                                                                                                                                                              1. re: klyeoh
                                                                                                                                                                                huiray RE: klyeoh Nov 15, 2012 07:54 AM


                                                                                                                                                                              2. re: huiray
                                                                                                                                                                                Mer_Made RE: huiray Nov 15, 2012 07:43 AM

                                                                                                                                                                                red cooked pork shank = Pork braised in a broth of soy sauce and spices. It's better with a trotter.
                                                                                                                                                                                smacked cucumbers=Cucumber with salted chilis, sugar, rice wine vinegar, garlic and sesame oil. Called smacked because that's what you're suppose to do with the cleaver when you prep them.

                                                                                                                                                                                For both, I used the recipes from Fuschia Dunlop's 'Revolutionary Chinese Cookbook' as my basis. Which I probably butchered because I am sinus infection and can taste almost nothing. I went off recipe the most with the pork shank since I added dried mushrooms and their soaking water and totally forgot the star anise and cassia.

                                                                                                                                                                                The smacked cucumbers were pretty much Dunlop's standard recipe but I soaked the salted chilis and garlic in the vinegar for a bit to try and distribute the flavors a bit more. I didn't include any chili oil. Since I don't have any right now and the chilis I'd made the with Thai birdseye from my container garden are incendiary.

                                                                                                                                                                                I used rice cakes that came from my local Korean grocery chain and were cooked in the broth. They were included for the texture. I'm big into texture right now. Go figure.

                                                                                                                                                                                1. re: Mer_Made
                                                                                                                                                                                  huiray RE: Mer_Made Nov 15, 2012 07:56 AM

                                                                                                                                                                                  Aha, thanks. There are various things called "red cooked pork", I wondered which one yours was.

                                                                                                                                                                                  I confess I had not consciously known before of the term "smacked cucumbers" for that salad such as yours and the one that klyeoh posted!

                                                                                                                                                                                  1. re: huiray
                                                                                                                                                                                    klyeoh RE: huiray Nov 15, 2012 08:37 AM

                                                                                                                                                                                    huiray, I actually have 4 of Fuchsia Dunlop's books: "Sichuan Cookery" , "Land of Plenty: a treasury of authentic Sichuan cooking, "Revolutionary Chinese Cookbook: recipes from Hunan Province" & "Shark's Fin and Sichuan Pepper: a sweet-sour memoir of eating in China".

                                                                                                                                                                            2. Bacardi1 RE: huiray Nov 15, 2012 05:55 AM

                                                                                                                                                                              Yesterday's lunch was the remaining leftovers of the wonderful "Enchiladas Verdes" I enjoyed for dinner Monday night.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                huiray RE: Bacardi1 Nov 15, 2012 06:13 AM

                                                                                                                                                                                Looks like you're on a spanish/hispanic/mexican streak. :-)

                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                  Bacardi1 RE: Bacardi1 Nov 15, 2012 04:14 PM

                                                                                                                                                                                  Nah - more like a "fridge has conked out & new one doesn't arrive till Sunday, so minimal leftovers allowed" streak. LOL!!

                                                                                                                                                                                2. mamachef RE: huiray Nov 15, 2012 06:47 AM

                                                                                                                                                                                  Pepper/honey bacon lettuce and tomato on sliced extra - sourdough, and a mug of navy bean soup; and grapefruit/orange juice.

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                    huiray RE: mamachef Nov 15, 2012 06:51 AM

                                                                                                                                                                                    You left out diet Pepsi.

                                                                                                                                                                                    1. re: huiray
                                                                                                                                                                                      mamachef RE: huiray Nov 15, 2012 07:24 AM

                                                                                                                                                                                      Never DIET!! BRING ON THE SUGAR!!
                                                                                                                                                                                      You're so right - but I see by now, it's a given....

                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                        huiray RE: mamachef Nov 15, 2012 07:59 AM

                                                                                                                                                                                        Oops, that's right...you take regular Pepsi - on ice - 1st thing in the morning. Heh.

                                                                                                                                                                                  2. melpy RE: huiray Nov 15, 2012 10:43 AM

                                                                                                                                                                                    Leftover mashed potatoes and gravy. We are moving this week and I am eating crap out if the fridge. Tomorrow will be a leftover chicken, bacon, onion, Swiss wrap with peppercorn dressing from trivia the other night.

                                                                                                                                                                                    1. Bacardi1 RE: huiray Nov 15, 2012 04:14 PM

                                                                                                                                                                                      Today I enjoyed the few leftover takeout chicken wings from last night's dinner.

                                                                                                                                                                                      1. k
                                                                                                                                                                                        klyeoh RE: huiray Nov 16, 2012 05:59 AM

                                                                                                                                                                                        Fish-n-chips, with mushy peas & pickled onion.
                                                                                                                                                                                        Pudding: Bakewell tart, whipped cream.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: klyeoh
                                                                                                                                                                                          huiray RE: klyeoh Nov 16, 2012 06:25 AM

                                                                                                                                                                                          Veddy Fridayish. :-)

                                                                                                                                                                                          That's a Bakewell Tart? Not sure I see any jelly or jam...unless it was incorporated in the top layer?

                                                                                                                                                                                          1. re: huiray
                                                                                                                                                                                            klyeoh RE: huiray Nov 16, 2012 06:55 AM

                                                                                                                                                                                            The jam's between the sponge layer and the hard biscuit base :-)

                                                                                                                                                                                            1. re: klyeoh
                                                                                                                                                                                              huiray RE: klyeoh Nov 16, 2012 06:57 AM

                                                                                                                                                                                              Where it usually should be...I guess not that much was used so it's not clearly visible. :-)

                                                                                                                                                                                        2. huiray RE: huiray Nov 17, 2012 02:02 PM

                                                                                                                                                                                          Late lunch Friday:
                                                                                                                                                                                          • Minced pork, chopped dried grouper fillet, egg, mixture w/ various seasonings. Steamed in an enameled metal dish.
                                                                                                                                                                                          • Shrimp & chopped Chinese celery stir-fry.
                                                                                                                                                                                          • Steamed white rice.

                                                                                                                                                                                          Lunch Saturday:
                                                                                                                                                                                          • Fried rice w/ leftover stir-fried shrimp & Chinese celery, plus a couple eggs (beaten). Pickled hot green long chiles.

                                                                                                                                                                                          1. k
                                                                                                                                                                                            klyeoh RE: huiray Nov 18, 2012 12:16 AM

                                                                                                                                                                                            Bad, bad 'Nasi Lemak' from the Malaysia Hall canteen in Bayswater, London. Why do we always assume that if a chef is Malay, he/she would know how to cook 'nasi lemak'? ;-)

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: klyeoh
                                                                                                                                                                                              huiray RE: klyeoh Nov 18, 2012 04:38 AM

                                                                                                                                                                                              Oh dear. What happened - what did it turn out to be/comprise of?

                                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                                klyeoh RE: huiray Nov 18, 2012 12:59 PM

                                                                                                                                                                                                Dry-ish 'nasi lemak' rice - no pandan scent, no coconut flavor in the rice. The raher bony pieces of 'ayam rendang' were also disappointing - that's what happen when the Malaysian government practices belt-tightening measures, I guess.

                                                                                                                                                                                            2. s
                                                                                                                                                                                              sisterfunkhaus RE: huiray Nov 18, 2012 12:34 PM

                                                                                                                                                                                              I did cheese nachos with sour cream, salsa, and cubed avocado. Simple and delicious.

                                                                                                                                                                                              1. huiray RE: huiray Nov 18, 2012 11:29 PM

                                                                                                                                                                                                Glutinous rice w/ dried shrimps ("har mai") & pork bits, wrapped in lotus leaves, steamed.
                                                                                                                                                                                                Punjabi samosas, w/ spiced vegetarian filling.
                                                                                                                                                                                                "Kai Lan" blanched in oiled boiling water, drizzled w/ oyster sauce & sprinkled w/ ground white pepper.

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: huiray
                                                                                                                                                                                                  klyeoh RE: huiray Nov 19, 2012 07:20 AM

                                                                                                                                                                                                  *Steamed* samosas? I'd never had those before!

                                                                                                                                                                                                  1. re: klyeoh
                                                                                                                                                                                                    huiray RE: klyeoh Nov 19, 2012 07:38 AM

                                                                                                                                                                                                    No, no - the glutinous rice packages were steamed. (Note the period after the word "steamed")
                                                                                                                                                                                                    The samosas were pan-fried.

                                                                                                                                                                                                    1. re: huiray
                                                                                                                                                                                                      klyeoh RE: huiray Nov 19, 2012 07:44 AM

                                                                                                                                                                                                      Oh yeah :-D

                                                                                                                                                                                                      For a moment, I thought I'd stumbled upon a new food discovery - I guess if one steamed samosas, a close approximation of the end-result would be Nepali momos.

                                                                                                                                                                                                      1. re: klyeoh
                                                                                                                                                                                                        huiray RE: klyeoh Nov 19, 2012 08:06 AM

                                                                                                                                                                                                        But they'd probably come out too soggy and with a "wrong" taste of sorts. Hmm, might actually try it one day!

                                                                                                                                                                                                2. k
                                                                                                                                                                                                  klyeoh RE: huiray Nov 19, 2012 07:24 AM

                                                                                                                                                                                                  A Scotch egg, pan-fried pork with boiled potatoes, beets & carrots. Cheese & biscuits afterwards.

                                                                                                                                                                                                  13 Replies
                                                                                                                                                                                                  1. re: klyeoh
                                                                                                                                                                                                    huiray RE: klyeoh Nov 19, 2012 08:07 AM

                                                                                                                                                                                                    Cooked chopped apples underneath? (and mustard) What's that on top?

                                                                                                                                                                                                    Any thoughts on why beets as a cooked veggie side were not common in Britain until more recent times?

                                                                                                                                                                                                    1. re: huiray
                                                                                                                                                                                                      klyeoh RE: huiray Nov 19, 2012 09:28 AM

                                                                                                                                                                                                      Yes, chopped, cooked apples underneath. One single garlic pip on top - I could have done with a whole bulb!

                                                                                                                                                                                                      Not sure about the beets, I'll ask during the London Chowmeet tomorrow evening - hope the senior Chowhounds Howler or Limster can throw some light on that.

                                                                                                                                                                                                      1. re: klyeoh
                                                                                                                                                                                                        huiray RE: klyeoh Nov 19, 2012 10:59 AM

                                                                                                                                                                                                        Yes, please do. I see references here and there to folks in the UK "never having seen them" but that surely must be incorrect or at least outdated. I also see comments about folks simply not liking them.

                                                                                                                                                                                                        In the US it *is* also relatively rare to see the common red variety of beets/beetroot on restaurant menus *in general*, but heirloom varieties and miniature beets are frequently found on higher-end menus and on dishes from higher-end places, with dishes wholly devoted to showcasing a selection of beets in some cases. In mid-range/run-of-the-mill places, not so much or rarely. They're widely found in Farmers' Markets and readily bought by the sort of folks who patronize Farmers' Markets, if-you-know-what-I-mean. ;-)

                                                                                                                                                                                                        I wonder if folks as a whole from "certain groups" get VERY ALARMED at their red pee and sh*t after eating it... :-D (Well, just eat stuff like Chioggia beets instead! Which are absolutely delicious anyway!)

                                                                                                                                                                                                        1. re: huiray
                                                                                                                                                                                                          klyeoh RE: huiray Nov 19, 2012 12:49 PM

                                                                                                                                                                                                          The last time I had great beets in the US, it was at Alice Waters' Chez Panisse:

                                                                                                                                                                                                          1. re: klyeoh
                                                                                                                                                                                                            huiray RE: klyeoh Nov 19, 2012 01:09 PM

                                                                                                                                                                                                            She was stingy with the beets. :-)

                                                                                                                                                                                                            1. re: huiray
                                                                                                                                                                                                              klyeoh RE: huiray Nov 19, 2012 02:02 PM

                                                                                                                                                                                                              Shhhh! The SF Bay Area Chowhounds will kill you for saying that - they invariably worship at the altar of Ms Waters!

                                                                                                                                                                                                              1. re: klyeoh
                                                                                                                                                                                                                mamachef RE: klyeoh Nov 19, 2012 02:39 PM

                                                                                                                                                                                                                Not all. I love the cafe waaaay more, and while the food is great, it no longer exceeds the hype. And the portion IS too small!

                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                  chocolatetartguy RE: mamachef Nov 19, 2012 04:01 PM

                                                                                                                                                                                                                  I never had a complaint about the portion size of appetizers. When I don't like the primi or secondi, I order multiple contorni.

                                                                                                                                                                                                                  1. re: chocolatetartguy
                                                                                                                                                                                                                    mamachef RE: chocolatetartguy Nov 19, 2012 04:18 PM

                                                                                                                                                                                                                    That's my favorite way to dine....multi-apps.

                                                                                                                                                                                                                    1. re: chocolatetartguy
                                                                                                                                                                                                                      huiray RE: chocolatetartguy Nov 19, 2012 04:26 PM

                                                                                                                                                                                                                      Perhaps. :-) But when I am served a dish such as the one pictured with MINIMAL accoutrements (minuscule beets, in this case) for an exorbitant sum of money, I *would* be upset.

                                                                                                                                                                                                                      1. re: huiray
                                                                                                                                                                                                                        chocolatetartguy RE: huiray Nov 19, 2012 04:34 PM

                                                                                                                                                                                                                        I have been to the Cafe a number of times, I never felt that it wasn't worth the money. I find the food there to be very satisfying.

                                                                                                                                                                                                        2. re: huiray
                                                                                                                                                                                                          Harters RE: huiray Nov 19, 2012 02:53 PM

                                                                                                                                                                                                          Beetroot has always been a cooked vegetable accompaniment in the UK.

                                                                                                                                                                                                          Perhaps not as regularly used as, say, carrot, swede or turnip, but not at all uncommon. The oldest British cookbook I have dates to 1952 (it was my Mum's) and that has beetroot recipes.

                                                                                                                                                                                                          However, it does seem only recent that it has been used raw as a salad ingredient.

                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                            huiray RE: Harters Nov 19, 2012 03:11 PM

                                                                                                                                                                                                            I see. Of course there must have been beet recipes dating back for donkey's ears but what I heard was that it was relatvely uncommon (but doubtless not "never found") for it to be furnished as an accompaniment in *restaurants* in the UK 20 or 30 years ago. In your experience was that so?

                                                                                                                                                                                                      2. foodieX2 RE: huiray Nov 19, 2012 09:38 AM

                                                                                                                                                                                                        A medicocre grilled ham and cheese from my office cafeteria. Sitting at home on the counter is the most wonderful bowl of lamb stew and I forgot it. :(

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                          huiray RE: foodieX2 Nov 19, 2012 09:48 AM


                                                                                                                                                                                                          1. re: huiray
                                                                                                                                                                                                            foodieX2 RE: huiray Nov 19, 2012 10:02 AM

                                                                                                                                                                                                            I know. Sad day for me...

                                                                                                                                                                                                        2. h
                                                                                                                                                                                                          Harters RE: huiray Nov 19, 2012 10:28 AM

                                                                                                                                                                                                          Mallard breast, saute potatoes, chorizo, sundried tomatoes, light jus.

                                                                                                                                                                                                          Raspberry & ginger jelly, mixed berry pannacotta and stem ginger ice-cream.

                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                            mamachef RE: Harters Nov 19, 2012 10:42 AM

                                                                                                                                                                                                            Wow! Lunch was fine today, eh?

                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                              Harters RE: mamachef Nov 19, 2012 02:54 PM

                                                                                                                                                                                                              Lunch was very fine - restaurant not home-cooked, of course.

                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                mamachef RE: Harters Nov 19, 2012 02:56 PM

                                                                                                                                                                                                                I wondered about that!! Because it surely doesn't compare to what we call "lunch" in these here parts!

                                                                                                                                                                                                          2. mamachef RE: huiray Nov 19, 2012 10:45 AM

                                                                                                                                                                                                            Meeting a friend at taco truck for: Carnitas! (w/ +++ lime and cilantro!) and a Mexican Coke. Yeah, baby.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                              chocolatetartguy RE: mamachef Nov 19, 2012 11:15 AM

                                                                                                                                                                                                              Which taco truck? East Oakland?

                                                                                                                                                                                                              1. re: chocolatetartguy
                                                                                                                                                                                                                mamachef RE: chocolatetartguy Nov 19, 2012 11:21 AM

                                                                                                                                                                                                                Yep!! By Ace hardware, by Eastmont. Can't handle the Fruitvale clustershtup today...

                                                                                                                                                                                                            2. huiray RE: huiray Nov 19, 2012 11:32 AM

                                                                                                                                                                                                              "Choy Kon Tong" (菜乾湯) ("Dried Vegetable Soup") **
                                                                                                                                                                                                              with sautéed beef short ribs, lots of smashed garlic, red dates ("Hung Jou"; 紅棗; Zizyphus zizyphus), dehydrated grouper fish fillets, salt, splash of mirin.

                                                                                                                                                                                                              ** Usually made from "long" Bok Choy, giving "Pak/Bok Choy Kon". Frequently found in Chinese groceries as "Dehydrated Cole". Pic of a package of such: http://www.ustrading.com/img/products... . In fact, I used this brand. I don't normally soak it too long (folks often soak it overnight) as I want to retain a nice amount of the particular tangy "dry veg taste" (and resulting color) which bleeds away very substantially if soaked overnight. (The soaking removes grit & detritus as well) I just simmer the soup longer. (~4 hrs or more) I skipped adding in shiitake mushrooms ("Far Koo" or "Tung Koo") this time. The soup would be better with dried, salted cuttlefish :-) simmered along in it.

                                                                                                                                                                                                              1. k
                                                                                                                                                                                                                kcshigekawa RE: huiray Nov 19, 2012 04:16 PM

                                                                                                                                                                                                                A sandwich made from leftover steak, and the leftover sauteed mushrooms. A few slices of one of the last tomatoes of the season, a little mayo and some horseradish. All on WW bread becuase that's all there was in the house (sourdough would have tasted better, I think.).

                                                                                                                                                                                                                The second course was the leftover brussels sprouts (room temp) that were cooked in bacon fat with shallots.

                                                                                                                                                                                                                Basically I had last night's dinner, repackaged!

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: kcshigekawa
                                                                                                                                                                                                                  chocolatetartguy RE: kcshigekawa Nov 19, 2012 04:38 PM

                                                                                                                                                                                                                  The only way to fly. Last night, I had yesterday's lunch repackaged: an Americanized Italian combo sandwich and a can of Healthy Choice Spicy Gumbo preceded by a scoop of pink grapefruit mojito sorbet. Dessert was 3 scoops of Bourbon Pecan ice cream. All in honor of my finding out that my next business trip will be to Charleston, S.C. I'll hit New Orleans on the way home!

                                                                                                                                                                                                                  1. re: chocolatetartguy
                                                                                                                                                                                                                    mamachef RE: chocolatetartguy Nov 19, 2012 04:40 PM

                                                                                                                                                                                                                    Have you had Slocombe's Secret Breakfast Ice Cream?

                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                      chocolatetartguy RE: mamachef Nov 19, 2012 05:24 PM

                                                                                                                                                                                                                      C'est Ici. I bought a whole pint with no taste, but I know I like their alcohol flavors like Guinness Stout. I tasted the grapefruit sorbet, pumpkin and bourbon mint. They sometimes have packed pints of flavors that have sold out that day or the day before. The bourbon toasted pecan was the best flavor I have had there in a while.

                                                                                                                                                                                                                      1. re: chocolatetartguy
                                                                                                                                                                                                                        mamachef RE: chocolatetartguy Nov 19, 2012 07:07 PM

                                                                                                                                                                                                                        Bourbon Mint. Krezzy-good stuff. Mary Canales is genius.

                                                                                                                                                                                                                2. EWSflash RE: huiray Nov 19, 2012 07:31 PM

                                                                                                                                                                                                                  Slices of leg of lamb and a sweet potato. It was so good!

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: EWSflash
                                                                                                                                                                                                                    Sam Salmon RE: EWSflash Nov 19, 2012 08:52 PM

                                                                                                                                                                                                                    Onion Bhaji and Fish Jalfrezi from Dhaka Fish & Biryani-outstanding in every way!


                                                                                                                                                                                                                    1. re: Sam Salmon
                                                                                                                                                                                                                      huiray RE: Sam Salmon Nov 20, 2012 09:00 AM

                                                                                                                                                                                                                      Sounds good!
                                                                                                                                                                                                                      The menu at this place in Vancouver that you link to looks enticing. Heh, I note they use the word and category "Curry". :-) There was a heated discussion on a (now locked) thread recently about that word. :-D

                                                                                                                                                                                                                  2. k
                                                                                                                                                                                                                    klyeoh RE: huiray Nov 20, 2012 05:28 AM

                                                                                                                                                                                                                    Apple & carrot soup, topped with melon seeds; boiled haddock with sweet potatoes, corn & rice; cheese & biscuits.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: klyeoh
                                                                                                                                                                                                                      klyeoh RE: klyeoh Nov 20, 2012 05:30 AM

                                                                                                                                                                                                                      Some pics to share:

                                                                                                                                                                                                                      1. re: klyeoh
                                                                                                                                                                                                                        huiray RE: klyeoh Nov 20, 2012 08:55 AM

                                                                                                                                                                                                                        Fresh haddock, I presume.

                                                                                                                                                                                                                        How about some Finnan Haddie in some Cullen Skink before you leave? :-)

                                                                                                                                                                                                                    2. h
                                                                                                                                                                                                                      Harters RE: huiray Nov 20, 2012 06:18 AM

                                                                                                                                                                                                                      Goi Cuon, with a soy/ginger dip

                                                                                                                                                                                                                      Followed by Singapore noodles

                                                                                                                                                                                                                      At a local east asian mini-chain outlet at the mall.

                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                        klyeoh RE: Harters Nov 20, 2012 07:44 AM

                                                                                                                                                                                                                        I'm always fascinated by Singapore fried noodles - which, of course, does not exist in Singapore - it was invented by a HK-born chef in America: he basically added curry powder to Chinese fried noodles :-)

                                                                                                                                                                                                                        My first experience with Singapore fried noodles was actually in HK - I tried it out of curiousity more than anything else.

                                                                                                                                                                                                                        1. re: klyeoh
                                                                                                                                                                                                                          huiray RE: klyeoh Nov 20, 2012 08:44 AM

                                                                                                                                                                                                                          Whereas you had "Singapore Mei Fun" in Washington, DC...

                                                                                                                                                                                                                          1. re: huiray
                                                                                                                                                                                                                            klyeoh RE: huiray Nov 21, 2012 05:18 AM

                                                                                                                                                                                                                            Ah yes, *that* DC "Mai Fun" - it was interesting: the menu listed it as "Singapore My Phoon" but it wasn't curried version though & more resembled "Sin Chow Mai Fun" I found in KL, which was attributed to Singapore (again, no such thing exists in Singapore). The HK version was the first time I realised curry powder was added to Singapore fried noodles to give its trademark taste.

                                                                                                                                                                                                                            1. re: klyeoh
                                                                                                                                                                                                                              huiray RE: klyeoh Nov 21, 2012 08:40 AM

                                                                                                                                                                                                                              Heh. "Singapore Mai/Mei Fun" is a common dish in Chinese take-out joints in the US. Some have barely any "curry" flavor to it (if at all), some have a definitely pronounced "curry" flavor, although they all have that orange-y/yellowish look to them. :-)

                                                                                                                                                                                                                          2. re: klyeoh
                                                                                                                                                                                                                            Harters RE: klyeoh Nov 20, 2012 09:10 AM

                                                                                                                                                                                                                            I think it's the first time I've had them, klyeoh. The late Pete McCarthy was always mentioning them in his travel books as something he would always end up eating late at night in strange towns.

                                                                                                                                                                                                                            1. re: klyeoh
                                                                                                                                                                                                                              kubasd RE: klyeoh Nov 21, 2012 04:26 AM

                                                                                                                                                                                                                              I have to admit a certain fondness for the so-called Singapore noodles, more specifically Singapore Mei Fun, from the local Chinese delivery. Mostly the rice noodles, scrambled egg, cabbage, celery, and scallions, with enough curry powder to make sure you notice..... with tender shrimp, chicken, and roasted pork. Perfect for late night eats :)

                                                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                                                              huiray RE: Harters Nov 20, 2012 08:39 AM

                                                                                                                                                                                                                              How was it? Are these E Asian type outlets common in malls now in the UK? In the US they're all over the place.

                                                                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                                                                Harters RE: huiray Nov 20, 2012 09:16 AM

                                                                                                                                                                                                                                It was fine, huiray. I know that folk on Chowhound often diss chains but I generally like them for what they are. To answer your question, nope, they're not common in malls. Whilst malls will have food courts (fast food chains), it's not common for there to be the more sit down sort of restaurant. Our local one is, I think, the largest in the UK and has more than dozen sit downs. Along similar lines, you might come across specific east asian places - Chinese and Thai usually. I can't think of another chain like Tampopo which offers dishes across a range of national cuisines. The company has five outlets - three in my metro area and two others elsewhere in the country. http://www.tampopo.co.uk/

                                                                                                                                                                                                                            3. huiray RE: huiray Nov 20, 2012 08:37 AM

                                                                                                                                                                                                                              Kiełbasa jałowcowa (Juniper berry smoked sausage), sliced; sautéed w/ chopped Savoy cabbage & garlic. Served over spaghetti.

                                                                                                                                                                                                                              1. foodieX2 RE: huiray Nov 20, 2012 11:08 AM

                                                                                                                                                                                                                                grilled ginger salmon on a bed of greens, Trying to eat light before the big day…

                                                                                                                                                                                                                                1. mamachef RE: huiray Nov 20, 2012 11:11 AM

                                                                                                                                                                                                                                  Because there's no such thing as too much pie, lunch will be.........drumroll please....
                                                                                                                                                                                                                                  Veggie pot pie, made w/ butternut squash and edamame, among other goodies - my first attempt to copycat one I tasted and loved a few months ago at Pot Pie Paradise.

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                    chocolatetartguy RE: mamachef Nov 20, 2012 11:19 AM

                                                                                                                                                                                                                                    Is that the stand at the Temescal farmers market? Bottom crust?

                                                                                                                                                                                                                                    1. re: chocolatetartguy
                                                                                                                                                                                                                                      mamachef RE: chocolatetartguy Nov 21, 2012 05:06 AM

                                                                                                                                                                                                                                      That's the one - the restaurant proper is in Stockton, which of course makes the market option that much better....

                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                        chocolatetartguy RE: mamachef Nov 21, 2012 03:49 PM

                                                                                                                                                                                                                                        Ici has bourbon mint and pumpkin again today. One more serving left of bourbon pecan and it is really good.

                                                                                                                                                                                                                                  2. Jay F RE: huiray Nov 20, 2012 11:32 AM

                                                                                                                                                                                                                                    I made myself a sandwich of avocado, cheddar, sliced almonds, and Russian dressing on good white bread.

                                                                                                                                                                                                                                    1. k
                                                                                                                                                                                                                                      klyeoh RE: huiray Nov 21, 2012 05:23 AM

                                                                                                                                                                                                                                      Lunch today: Curried carrot soup, gammon ham with mushy peas, sweet potatoes, crushed potatoes & red cabbage, and Muscovado caramel pudding with custard.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: klyeoh
                                                                                                                                                                                                                                        huiray RE: klyeoh Nov 21, 2012 08:35 AM

                                                                                                                                                                                                                                        Gammon ham! What a blast from the past for me. I had *that* as a nice treat in the UK for the many years I lived there.

                                                                                                                                                                                                                                      2. h
                                                                                                                                                                                                                                        Harters RE: huiray Nov 21, 2012 05:48 AM

                                                                                                                                                                                                                                        Sandwiches. One was leftovers from the other night's dinner - a sausage, some fried red pepper and onion. The other, pork tongue with mustard. Both on rye because it needed using up.

                                                                                                                                                                                                                                        1. c
                                                                                                                                                                                                                                          chocolatetartguy RE: huiray Nov 21, 2012 03:52 PM

                                                                                                                                                                                                                                          Vermicelli bowl (bun?) with pork imperial rolls, lettuce, carrot, bean sprouts, cilantro, mint, lettuce. An iced coffee with equal amounts condensed milk and coffee. Like liquid Kraft caramels with a shop of caffeine..

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: chocolatetartguy
                                                                                                                                                                                                                                            mamachef RE: chocolatetartguy Nov 21, 2012 04:21 PM

                                                                                                                                                                                                                                            Where? Saigon, or 17th st?

                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                              chocolatetartguy RE: mamachef Nov 26, 2012 04:27 PM

                                                                                                                                                                                                                                              Le Petite Cheval, which is easy walking distance from my office. I had another well-proportioned one today too. I have been drinking entirely too much strong coffee the past week.

                                                                                                                                                                                                                                          2. huiray RE: huiray Nov 22, 2012 04:34 PM

                                                                                                                                                                                                                                            Pork, shrimp, cabbage "sui-kow" and shrimp, pork "won-ton" with blanched "kai-lan" and fine wheat-flour type Japanese noodles; in chicken stock soup with chopped scallions.

                                                                                                                                                                                                                                            1. mamachef RE: huiray Nov 23, 2012 06:54 AM

                                                                                                                                                                                                                                              Lunch today will show in the form of turkey and stuffing croquettes, among other made-over leftovers.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                huiray RE: mamachef Nov 23, 2012 10:50 AM

                                                                                                                                                                                                                                                Turkey & rice soup next, I presume. [With carrots & celery, of course!]

                                                                                                                                                                                                                                              2. k
                                                                                                                                                                                                                                                klyeoh RE: huiray Nov 23, 2012 06:54 AM

                                                                                                                                                                                                                                                A very 'British' lunch option today: Chicken Vindaloo with rice, papadom, potato-spinach & naan - authentically bland, too ;-)

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: klyeoh
                                                                                                                                                                                                                                                  huiray RE: klyeoh Nov 23, 2012 10:44 AM

                                                                                                                                                                                                                                                  The spinach looks a little odd... :-)

                                                                                                                                                                                                                                                  Hmm, according to Wiki even the Anglo-Indian "Vindaloo" is supposed to be pretty hot?

                                                                                                                                                                                                                                                2. h
                                                                                                                                                                                                                                                  Harters RE: huiray Nov 23, 2012 07:56 AM

                                                                                                                                                                                                                                                  Sandwich - venison pate & onion marmalade.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                    huiray RE: Harters Nov 23, 2012 10:48 AM

                                                                                                                                                                                                                                                    With or without venison meat as well in it?

                                                                                                                                                                                                                                                  2. huiray RE: huiray Nov 23, 2012 10:39 AM

                                                                                                                                                                                                                                                    Babi Pongteh (sort of), with bamboo shoots added.
                                                                                                                                                                                                                                                    Harm Choy Tong, with chicken thighs.
                                                                                                                                                                                                                                                    Steam white rice.

                                                                                                                                                                                                                                                    1. Jay F RE: huiray Nov 23, 2012 10:44 AM

                                                                                                                                                                                                                                                      An individual cheese pizza at my local grocery store. It was positively New Jerseyescent.

                                                                                                                                                                                                                                                      1. k
                                                                                                                                                                                                                                                        klyeoh RE: huiray Nov 24, 2012 04:38 AM

                                                                                                                                                                                                                                                        Chicken tikka masala with grilled snapper fillet, boiled vegetables & rice. Desserts: Paris Brest & Mimosa torte.

                                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                                          Harters RE: huiray Nov 24, 2012 05:42 AM

                                                                                                                                                                                                                                                          Black pudding Scotch egg

                                                                                                                                                                                                                                                          Cream cheese & alfalfa sprouts sandwich

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                            mamachef RE: Harters Nov 24, 2012 05:47 AM

                                                                                                                                                                                                                                                            You mean the pudding is the sausage shaped around, or you had both? ) I love Black Pudding, and have never had it out of an (admittedly split-to-bursting) casing. That sounds really good, especially served w/ some nice hot mustard.

                                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                                              Harters RE: mamachef Nov 24, 2012 07:09 AM

                                                                                                                                                                                                                                                              Pudding meat shaped around the hard boiled egg, breadcrumbed & then deep fried. Farmers market purchase this morning - there's one seller who does nothing else but varieties of Scotch eggs. I tried a new one - sausage meat around a pickled egg. It's rare that I actively dislike any food but this was one. The pickled egg (of which I'm not a great fan) was simply wrong here.

                                                                                                                                                                                                                                                              There's a seller at our local farmers market who just does hot black puddings for takeaway. Lovely on a barmcake with lots of mustard, and a tub of black peas on the side. Sets you up for the retail therapy of the market

                                                                                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                                                                                              JungMann RE: Harters Nov 27, 2012 06:44 AM

                                                                                                                                                                                                                                                              This sounds fantastic, though I doubt the pudding I have in my freezer has enough binding to hold an egg. I shall have to dine vicariously then.

                                                                                                                                                                                                                                                            3. mamachef RE: huiray Nov 24, 2012 05:53 AM

                                                                                                                                                                                                                                                              suzigirl, who is a wicked-bad influence, has inspired lunch today: Tater Tots piled up w/ the toppings for Nachos, which @ Chez Here entails machaca (purchased); cotija cheese, pickled jalapenos, salsa, guacamole and crema Latina. I might even go all crazy with it and throw some refried beans on it, too. Basically, an elevated 7-layer dip atop the Tots.
                                                                                                                                                                                                                                                              Because I really, really need to stoke up on Bar-food, what w/ all the holiday(s) deprivation coming soon. :) Bahaaa.

                                                                                                                                                                                                                                                              1. huiray RE: huiray Nov 24, 2012 12:13 PM

                                                                                                                                                                                                                                                                • Fried rice – with large-sliced shallots, chopped hot long green chiles, chopped green onions. (No egg)
                                                                                                                                                                                                                                                                • Remnants of the Babi Pongteh from before.
                                                                                                                                                                                                                                                                • Stir-fried Kai Choy** w/ chopped garlic.

                                                                                                                                                                                                                                                                **This is the fresh veggie. http://www.specialtyproduce.com/produ...
                                                                                                                                                                                                                                                                Harm Choy (Pickled sour mustard) is made from this.

                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                1. re: huiray
                                                                                                                                                                                                                                                                  mamachef RE: huiray Nov 24, 2012 01:14 PM

                                                                                                                                                                                                                                                                  Please expound on the Harm Choy? Would it work in soup, like pickled turnip greens?

                                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                                    huiray RE: mamachef Nov 24, 2012 01:40 PM

                                                                                                                                                                                                                                                                    Yes. I normally use it in soup. It can be used as a veggie in stir fries or in steamed dishes too. Meat of one's choice, bone-on or not, but I usually use poultry or pork. Meatballs too.

                                                                                                                                                                                                                                                                    Some pics/subthreads here on CH:

                                                                                                                                                                                                                                                                    Some external links:
                                                                                                                                                                                                                                                                    In the last two, "salted vegetables" is "harm choy".

                                                                                                                                                                                                                                                                    1. re: huiray
                                                                                                                                                                                                                                                                      mamachef RE: huiray Nov 25, 2012 04:22 PM

                                                                                                                                                                                                                                                                      Thank you for all the good info! Gotta try this.

                                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                                        huiray RE: mamachef Nov 25, 2012 05:33 PM

                                                                                                                                                                                                                                                                        You're welcome.

                                                                                                                                                                                                                                                                        I've never made my own "harm choy". I've always bought it from my local Chinese grocery, in little packages of a couple of heads of pickled sour mustard in the pickling liquid in sealed plastic packages. Occasionally in glass bottles. In larger groceries in proper Chinatowns or large groceries you can find "harm choy" offered from big barrels or in large tubs. Take care to inspect these, if you come upon them, for, uh, unacceptable ickiness. :-) Do soak the mustard. I tend to let the (cold) water run a little while from the faucet into a bowl/pot containing the mustard heads, the original pickling liquid discarded. Squeeze them when finally retrieving them from the soaking water. Don't soak too long, however, as the mustard then becomes very faint in taste.

                                                                                                                                                                                                                                                                        Here's a pic of "Teochew-style steamed whole fish" I made not so long ago, from the previous "Lunch" thread. You should be able to see the "harm choy" in the pic of the fish.

                                                                                                                                                                                                                                                                2. JenJeninCT RE: huiray Nov 24, 2012 02:00 PM

                                                                                                                                                                                                                                                                  I don't really eat turkey at the Thanksgiving meal -I'm all about the sides- but I love turkey sandwiches. Today's version, my 3rd since Thurs, was a classic club minus the middle piece of bread. Good quality ingredients- hearty white, generous hellmann's, thick sliced crisp bacon, romaine and even a decent tomato, along with the turkey- made it even better than most I could order locally. Didn't want or need anything else.

                                                                                                                                                                                                                                                                  1. c
                                                                                                                                                                                                                                                                    calmossimo RE: huiray Nov 24, 2012 03:01 PM

                                                                                                                                                                                                                                                                    I didn't even do anything special with Thanksgiving leftovers, just ate them straight up out of the tray. Leftover turkey thigh, cornbread sausage stuffing, and garlic mashed potatoes. Washed down with Jones green apple soda. And accompanied by whole wheat pumpkin waffles, which I made a mountain of to use up half a can of pumpkin pure... I'll freeze the rest of those.

                                                                                                                                                                                                                                                                    1. Bacardi1 RE: huiray Nov 24, 2012 03:15 PM

                                                                                                                                                                                                                                                                      Today I enjoyed leftover Chinese takeout from last night (Chinese takeout is our traditional day-after-Thanksgiving dinner - lol!). Had boneless spare ribs, pork fried rice, & a vegetable egg roll.

                                                                                                                                                                                                                                                                      1. huiray RE: huiray Nov 25, 2012 04:08 PM

                                                                                                                                                                                                                                                                        Steamed glutinous rice w/ pork & dried shrimp filling wrapped in lotus leaves.
                                                                                                                                                                                                                                                                        Steamed "Hangchow" pork 'Big Buns' ("tai pow") [杭州鮮肉大包].
                                                                                                                                                                                                                                                                        Steamed "Shanghai" mini soupy pork buns ("xiaolongbao") [上海小籠湯包].
                                                                                                                                                                                                                                                                        Napa cabbage ("wong nga pak"), beef balls & soft tofu soup.

                                                                                                                                                                                                                                                                        1. mamachef RE: huiray Nov 25, 2012 04:27 PM

                                                                                                                                                                                                                                                                          Lunch was panfried Parmesan polenta, topped w/ poached eggs, frizzled pancetta gruesa, and an easy fresh tomato/basil pan sauce. Fantastico. So over leftovers by now....

                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                                                                                                            JenJeninCT RE: mamachef Nov 25, 2012 04:33 PM

                                                                                                                                                                                                                                                                            In an "anything but leftovers" rally, and in tribute to a couple of CH threads I read last night, chili dogs and tater tots. The chili was disappointing, from the grocery store's soup offerings, but it was ok, and not a turkey anything.

                                                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                                                              huiray RE: mamachef Nov 25, 2012 06:48 PM

                                                                                                                                                                                                                                                                              Sounds very nice, though. :-)

                                                                                                                                                                                                                                                                              I still haven't heard anything about turkey-rice soup. Or a soupy cousin thereof. :-D

                                                                                                                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                                                                                                                mamachef RE: huiray Nov 25, 2012 06:59 PM

                                                                                                                                                                                                                                                                                Oh, I made the stock from the T-frame, extra chicken feetsy, and parts various and sundry of other birds from other meals - half w/ basic mirepoix, and half w/ ginger, garlic and scallions, as the base for tonight's Wonton soup. Which was AWESOME, and a great departure from the usual turkey/barley, which is classic but boring as hell, and I was already bored of anything that resembled the meal that started the whole thing. :)

                                                                                                                                                                                                                                                                            2. Bacardi1 RE: huiray Nov 25, 2012 04:40 PM

                                                                                                                                                                                                                                                                              Today was leftover "Crispy Shrimp & White Rice" from Friday night's Chinese takeout dinner. It wasn't gettin any younger. ; )

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                                                                                                                huiray RE: Bacardi1 Nov 25, 2012 06:43 PM

                                                                                                                                                                                                                                                                                Heh. As-is, or doctored?

                                                                                                                                                                                                                                                                                1. re: huiray
                                                                                                                                                                                                                                                                                  Bacardi1 RE: huiray Nov 26, 2012 06:46 AM

                                                                                                                                                                                                                                                                                  As is. There wasn't a whole lot left to bother doctoring. It wasn't half bad though - rather zippy considering it came from our tiny little strip-mall takeout joint rather than one of our higher-end places.

                                                                                                                                                                                                                                                                              2. Passadumkeg RE: huiray Nov 25, 2012 06:02 PM

                                                                                                                                                                                                                                                                                An apple, mixed nuts and water, on a rock in the snow at 10 k ft. on Mt. Taylor.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                                                                                                                                  huiray RE: Passadumkeg Nov 25, 2012 06:42 PM

                                                                                                                                                                                                                                                                                  A bracing meal on a precipice, with the wind howling? I'm impressed. What device are you internetting on?

                                                                                                                                                                                                                                                                                  1. re: huiray
                                                                                                                                                                                                                                                                                    Passadumkeg RE: huiray Nov 25, 2012 07:22 PM

                                                                                                                                                                                                                                                                                    In a sunny shelter meadow. I'm back home on me Mac. Turkey soup for supper.

                                                                                                                                                                                                                                                                                2. huiray RE: huiray Nov 26, 2012 08:43 AM

                                                                                                                                                                                                                                                                                  Early lunch - Spicy & Hot glass noodles w/ chitterlings flavor. [麻辣肥腸粉絲]
                                                                                                                                                                                                                                                                                  Dressed up w/ Nori Komi Furikake, green onions, blanched cauliflower florets, & a couple of halved hard-boiled eggs.

                                                                                                                                                                                                                                                                                  1. h
                                                                                                                                                                                                                                                                                    Harters RE: huiray Nov 26, 2012 09:13 AM

                                                                                                                                                                                                                                                                                    Leftovers from last night's dinner - houmous & loub'yeh b'zayt, together with some homemade pittas.

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                      huiray RE: Harters Nov 26, 2012 04:15 PM

                                                                                                                                                                                                                                                                                      A.K.A. loubieh bi zeit?

                                                                                                                                                                                                                                                                                      Seems very similar to versions of green beans (especially Roma beans) I whip up with tomatoes and shallots/onions. :-) I guess it's a "universal" combination in many countries, just known by different names?

                                                                                                                                                                                                                                                                                    2. foodieX2 RE: huiray Nov 26, 2012 09:42 AM

                                                                                                                                                                                                                                                                                      Leftovers- braised pork loin with onions and apples

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                        huiray RE: foodieX2 Nov 26, 2012 04:14 PM

                                                                                                                                                                                                                                                                                        TG stuff, I presume?

                                                                                                                                                                                                                                                                                      2. m
                                                                                                                                                                                                                                                                                        Maximilien RE: huiray Nov 26, 2012 09:56 AM

                                                                                                                                                                                                                                                                                        Left overs of roasted leg of lamb lamb with garlic and potatoes.

                                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                                        1. re: Maximilien
                                                                                                                                                                                                                                                                                          huiray RE: Maximilien Nov 26, 2012 04:19 PM

                                                                                                                                                                                                                                                                                          Also TG leftovers, I'm guessing - like the pork loin foodieX2 mentioned?

                                                                                                                                                                                                                                                                                          God fer ya both (if so) :-) I myself have never cooked turkey for TG or Xmas myself. Roast lamb has been a frequent thing I do instead, although this year I went very low-key (no lamb or other "big" hunk of meat).

                                                                                                                                                                                                                                                                                          1. re: huiray
                                                                                                                                                                                                                                                                                            chocolatetartguy RE: huiray Nov 26, 2012 04:29 PM

                                                                                                                                                                                                                                                                                            It's easy to just roast turkey parts. I did it Saturday night. That way you get only the parts you like: in my case thighs, wings and tails. I made gravy with the innards. So much for leftovers.

                                                                                                                                                                                                                                                                                            1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                              huiray RE: chocolatetartguy Nov 27, 2012 06:32 AM

                                                                                                                                                                                                                                                                                              Quite true, if one is able to. I'm assuming that folks like mamachef do entire ginormous turkeys that more resemble a whole adult ostrich. :-)

                                                                                                                                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                                                                                                                                mamachef RE: huiray Nov 27, 2012 06:34 AM

                                                                                                                                                                                                                                                                                                Hah. I made game hens this year, and one breast for sandwiches!!

                                                                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                                                                  huiray RE: mamachef Nov 27, 2012 06:48 AM

                                                                                                                                                                                                                                                                                                  Heh. I stand corrected. But weren't you talking about using a T-frame in your stock further up the thread? I'm sure you've done the ostrich-pretending-to-be-a-turkey thing in previous years anyway, no? :-)

                                                                                                                                                                                                                                                                                                  1. re: huiray
                                                                                                                                                                                                                                                                                                    mamachef RE: huiray Nov 27, 2012 11:05 AM

                                                                                                                                                                                                                                                                                                    I should have said, "partial frame of T, w/ chicken feetsy, hen bones, and various and sundry parts is parts of other fowl." The stock was REALLY good. Also, although it wasn't for home, I did have a carcass from a t-bird that I roasted for a client and delivered already-carved.....and that one is currently residing in the freezer, for the next round of mishmash stock-making. But oh, yes indeed I have roasted some behemoths for large family functions. It was a valuable lesson, too, leading me to roast more birds of small size, rather than one OMG-sized bird. :)

                                                                                                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                                                                                                      chocolatetartguy RE: mamachef Nov 27, 2012 12:36 PM

                                                                                                                                                                                                                                                                                                      One year when I was on my own, I roasted a quail, a game hen and a squab. No easier than turkey parts though.

                                                                                                                                                                                                                                                                                                      1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                        mamachef RE: chocolatetartguy Nov 27, 2012 02:19 PM

                                                                                                                                                                                                                                                                                                        You should have rolled and stuffed them, and made your own quagasqua!! I don't think it would make it any more difficult!!

                                                                                                                                                                                                                                                                                                2. re: huiray
                                                                                                                                                                                                                                                                                                  chocolatetartguy RE: huiray Nov 27, 2012 12:33 PM

                                                                                                                                                                                                                                                                                                  I thought mamachef would have been roasting the last known dodo bird or poaching a coelocanth en papier.

                                                                                                                                                                                                                                                                                                  1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                    mamachef RE: chocolatetartguy Nov 27, 2012 02:15 PM

                                                                                                                                                                                                                                                                                                    Please, ctg. I couldn't be a card-carrying member of the East Bay community if I was "into" cooking extinct breeds and anomalies. It would freak out too many locals, and they'd be all like, "what a trip; that's soooo heavy." But OTOH, if they smoked up what I smell just walking on one block of T-ave? They'd be lining up and wanting seconds. :)

                                                                                                                                                                                                                                                                                          2. JungMann RE: huiray Nov 27, 2012 06:58 AM

                                                                                                                                                                                                                                                                                            Meatballs with penne alla vodka berbere.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                                                                              huiray RE: JungMann Nov 27, 2012 07:09 AM

                                                                                                                                                                                                                                                                                              How interesting. Do you cook with Berbere often? What's in your spice mix - the "simple one" like this one - http://en.petitchef.com/recipes/other/berbere-spice-mix-fid-327376 ; or one with those ingredients like korarima and rue as given in the wiki article (http://en.wikipedia.org/wiki/Berbere) ?

                                                                                                                                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                                                                                                                                JungMann RE: huiray Nov 27, 2012 09:33 AM

                                                                                                                                                                                                                                                                                                I bought a tupperware container of berbere when I had the good fortune of stumbling upon an Ethiopian restaurant which sold its own spice blend in DC earlier this year. What's in the mixture, I can't definitively say, other than a lot of chilies. Of the near pound I bought, probably only a few grams has so far been spent, though not for lack of desire. The flavor is perfect with eggs, cream, butter and tomatoes and I have been sneaking a bit here and there even outside of making traditional wots.

                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                  chocolatetartguy RE: JungMann Nov 27, 2012 01:41 PM

                                                                                                                                                                                                                                                                                                  Adams Morgan district?

                                                                                                                                                                                                                                                                                                  1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                    JungMann RE: chocolatetartguy Nov 28, 2012 06:45 AM

                                                                                                                                                                                                                                                                                                    U Street, actually. Dukem Ethiopian Restaurant, I believe.

                                                                                                                                                                                                                                                                                            2. k
                                                                                                                                                                                                                                                                                              klyeoh RE: huiray Nov 27, 2012 09:08 AM

                                                                                                                                                                                                                                                                                              A plate of *real* Malaysian "nasi lemak" ... in Malaysia :-D

                                                                                                                                                                                                                                                                                              Perfectly-scented & coconut creme-moistened rice, ribbons of fresh cucumber, a deliciously-stewed chicken rendang, crisp anchovies & toasted groundnuts, halved hard-boiled egg, and spicy-sour oniony sambal. Bliss. Nobody, but nobody cooks "nasi lemak" like the way the Malaysians do their national dish ;-)

                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: klyeoh
                                                                                                                                                                                                                                                                                                huiray RE: klyeoh Nov 27, 2012 09:23 AM

                                                                                                                                                                                                                                                                                                Heh. As compared to Malaysians in London? :-)

                                                                                                                                                                                                                                                                                                1. re: huiray
                                                                                                                                                                                                                                                                                                  klyeoh RE: huiray Nov 27, 2012 09:58 AM

                                                                                                                                                                                                                                                                                                  I think quite a few factors contributed to the poor quality "nasi lemak" I had in London:
                                                                                                                                                                                                                                                                                                  - the Malaysian chefs in London aren't really any good. If they were in KL, they'd be out of a job.
                                                                                                                                                                                                                                                                                                  - lack of good ingredients in London. To Londoners, "fresh" coconuts doesn't really mean they were from some coconut trees growing in Brighton, but probably shipped in from somewhere overseas, and I'm sure you know how *long* coconuts stay fresh.
                                                                                                                                                                                                                                                                                                  - whatever Malaysian cuisine available in London has been customised to suit local tastes.

                                                                                                                                                                                                                                                                                                  1. re: klyeoh
                                                                                                                                                                                                                                                                                                    huiray RE: klyeoh Nov 27, 2012 10:11 AM

                                                                                                                                                                                                                                                                                                    I can imagine that to be so! It's too bad. Well, the "real stuff" is certainly back on your plate now.

                                                                                                                                                                                                                                                                                              2. k
                                                                                                                                                                                                                                                                                                kitchendeeva RE: huiray Nov 27, 2012 09:33 AM

                                                                                                                                                                                                                                                                                                left over homemade Porcini mushroom pasta with a mushroom cream and wine sauce........It's one of the few meatless meals I can get the men of the house to eat!

                                                                                                                                                                                                                                                                                                1. h
                                                                                                                                                                                                                                                                                                  Harters RE: huiray Nov 27, 2012 09:35 AM

                                                                                                                                                                                                                                                                                                  Bacon & cheddar on homemade barmcakes.

                                                                                                                                                                                                                                                                                                  1. huiray RE: huiray Nov 27, 2012 11:06 AM

                                                                                                                                                                                                                                                                                                    Chopped chicken thighs stir-fried w/ garlic, "zha cai" ** [Cantonese: ja3 choi3; 榨菜] and soft tofu slices.
                                                                                                                                                                                                                                                                                                    Steamed white rice.

                                                                                                                                                                                                                                                                                                    ** Some links:

                                                                                                                                                                                                                                                                                                    1. JerryMe RE: huiray Nov 27, 2012 12:41 PM

                                                                                                                                                                                                                                                                                                      Some hard salami, Edam and white cheddar cheese (excellent buy from Costco) and Club crackers while driving thru interstate rush hour. Had to wait until I got to my destination (another jobsite) to eat the huge, crisp and juicy Honey Crisp apple. I don't mind a few cracker crumbs on my car seat but didn't want to wear apple juice on my sleeve. Washed down w/ a bottle of water.

                                                                                                                                                                                                                                                                                                      1. mamachef RE: huiray Nov 27, 2012 02:18 PM

                                                                                                                                                                                                                                                                                                        Grilled Kielbasa and apple kraut on a seedy roll, w/ grainy mustard and grilled onions, with coffee.

                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                                                                                          huiray RE: mamachef Nov 27, 2012 04:58 PM

                                                                                                                                                                                                                                                                                                          By "apple kraut" I presume you mean sauerkraut mixed with something apple-y like apple sauce? Or is it something else?

                                                                                                                                                                                                                                                                                                          1. re: huiray
                                                                                                                                                                                                                                                                                                            mamachef RE: huiray Nov 27, 2012 05:45 PM

                                                                                                                                                                                                                                                                                                            Yep!! Rinsed the kraut, and sauteed it with thinly-sliced apple and then threw on some crumbled leftover bacon. Yes, I said it: leftover bacon. The little fella I look after decided, after ingesting it and loving it for months, that he "didn't want that anymore, I want the little kind of sausages." Onward through the fog. I'd totally forgotten how "sometimey" kids can be. :)

                                                                                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                                                                                              chocolatetartguy RE: mamachef Nov 28, 2012 05:00 PM

                                                                                                                                                                                                                                                                                                              Little kind of sausages? Smokies? Cocktail franks? Vienna?

                                                                                                                                                                                                                                                                                                              Just bought a bag o choucroute from Le Bedaine. It has little kind of sausages in it and they have big kind of flavor.

                                                                                                                                                                                                                                                                                                          2. re: mamachef
                                                                                                                                                                                                                                                                                                            chocolatetartguy RE: mamachef Nov 27, 2012 05:27 PM

                                                                                                                                                                                                                                                                                                            Grilly Kielbasa and grilly onions with the seedy roll and grainy mustard? :)

                                                                                                                                                                                                                                                                                                            1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                              mamachef RE: chocolatetartguy Nov 27, 2012 05:43 PM

                                                                                                                                                                                                                                                                                                              Great Scott, you've grot it!

                                                                                                                                                                                                                                                                                                          3. c
                                                                                                                                                                                                                                                                                                            chocolatetartguy RE: huiray Nov 27, 2012 04:15 PM

                                                                                                                                                                                                                                                                                                            A falafal from Turkish Kitchen topped with steamed cauliflower, a bit of lettuce and some pimento? stuffed green olives and a generous squirting of seedy red chili sauce in a Sriracha bottle. (How would a Turkish place have so many Sricracha bottles?)

                                                                                                                                                                                                                                                                                                            Since I was not that hungry I passed on a 8.99 buffet that had nice looking moussaka and cauliflower and ground beef among its 8 or so entrees.

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                                                                                                                                                                                                                                                                                                            1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                              huiray RE: chocolatetartguy Nov 27, 2012 05:02 PM

                                                                                                                                                                                                                                                                                                              Maybe they use Sriracha sauce in their "Turkish recipes" and so have the bottles available? ;-)

                                                                                                                                                                                                                                                                                                              US$8.99 for a buffet like what you intimate seems like a good deal!

                                                                                                                                                                                                                                                                                                              1. re: huiray
                                                                                                                                                                                                                                                                                                                chocolatetartguy RE: huiray Nov 27, 2012 05:26 PM

                                                                                                                                                                                                                                                                                                                It was a small buffet with 8 odd hot dishes and a salad bar with dolmas, etc. They replaced my previous favorite falafel place and are trying to attract clientele. The falafel were not as good as at my newest fave Sunrise Deli but they are closer to a bus stop.

                                                                                                                                                                                                                                                                                                            2. h
                                                                                                                                                                                                                                                                                                              Harters RE: huiray Nov 28, 2012 06:05 AM

                                                                                                                                                                                                                                                                                                              Something of a mega use-up :-

                                                                                                                                                                                                                                                                                                              Butternut squash soup, houmous, empanadas, Russian salad made with potato, peas & spring onions, Scotch egg, assorted home made bread (sodabread, pitta, white cobs and a barmcake). And I had a banana, while she didn't.

                                                                                                                                                                                                                                                                                                              1. Bacardi1 RE: huiray Nov 28, 2012 07:40 AM

                                                                                                                                                                                                                                                                                                                Yesterday was simple, but filling. A can of Progresso "light" New England Clam Chowder.

                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                                                                                                                                                  huiray RE: Bacardi1 Nov 28, 2012 08:21 AM

                                                                                                                                                                                                                                                                                                                  Heh. Simple hits the spot frequently. Not lunch - but last night (after supermarket shopping) I had 3/4 of a bag of Cape Cod 'Original' Kettle-cooked potato chips (I love those), maybe about a 1/3 lb of the pound's-worth of corned beef I got from the deli counter (I just sat there and peeled off slice after slice** until I was satisfied) and a can of microwave-zapped Campbell's Condensed Home-style Chicken Noodle Soup (diluted w/ the requisite 1 can of water). Ahhh.

                                                                                                                                                                                                                                                                                                                  ** And also fed my pussycat Emerson (a Snowshoe) about a slice worth - he *really* stares at me and paws at me for stuff I'm eating which he *thinks* he'd like) - and of course later on he throws up his cat food plus the undigested torn-off bits of that corned beef I gave him.

                                                                                                                                                                                                                                                                                                                  1. re: huiray
                                                                                                                                                                                                                                                                                                                    chocolatetartguy RE: huiray Nov 28, 2012 06:28 PM

                                                                                                                                                                                                                                                                                                                    Ray, not up to your usual standards but glad to hear that you still are one of the "simple folk."

                                                                                                                                                                                                                                                                                                                    1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                                      mamachef RE: chocolatetartguy Nov 28, 2012 06:56 PM

                                                                                                                                                                                                                                                                                                                      Riiiight? It does remind me to keep the faith. In myself, when I go all Couch Surf Dinner on me. :) As in tonight's repast - popcorn and a bourbon cider, and then when I needed actual sustenance, more bourbon cider and Cream of Tomato soup w/ a tuna sandwich; not even a melt. Lazy just felt so right tonight, you know? Oh, and buzzed. :)

                                                                                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                                                                                        huiray RE: mamachef Nov 29, 2012 09:05 AM

                                                                                                                                                                                                                                                                                                                        CTG & mamachef, never fear - I shall always have affinities with the "simple folk". :-)

                                                                                                                                                                                                                                                                                                                        1. re: huiray
                                                                                                                                                                                                                                                                                                                          mamachef RE: huiray Nov 29, 2012 10:03 AM

                                                                                                                                                                                                                                                                                                                          Thank goodness. I shall no longer be embarrassed.

                                                                                                                                                                                                                                                                                                                2. foodieX2 RE: huiray Nov 28, 2012 09:59 AM

                                                                                                                                                                                                                                                                                                                  a sandwich made on a egg roll with a fried egg, over easy, xtra sharp cheddar and slices of avocado. Yummy!

                                                                                                                                                                                                                                                                                                                  1. Jay F RE: huiray Nov 28, 2012 10:05 AM

                                                                                                                                                                                                                                                                                                                    What was left of a butternut squash/apple/leek/sage/cream gratin.

                                                                                                                                                                                                                                                                                                                    Tonight, I'll make soup with the rest of the squash and leeks.

                                                                                                                                                                                                                                                                                                                    1. g
                                                                                                                                                                                                                                                                                                                      givemecarbs RE: huiray Nov 28, 2012 05:04 PM

                                                                                                                                                                                                                                                                                                                      Today was a work at home day and it is Chilly here in the Northeast. I couldn't finish the delicious potato with sausage soup I got from Pumperniks last night so I decided to play with my food, especially since my friend was stopping by to share lunch. I had some bacon and some half dried out mushrooms and also half a package of dried beef.
                                                                                                                                                                                                                                                                                                                      I decided to make creamed chipped beef on toast with bacon crumbles and mushrooms, using the leftover creamy soup as part of the gravy. Well I was only going to have one piece of toast but my friend had three slices and I had two. The addition of the rich soup took the s.o.s. to a new level. And I will probably never make this exact same dish again.
                                                                                                                                                                                                                                                                                                                      I love cooking this way, and it even alleviates some of the guilt I feel for dining out when I have good food at home. So glad I got that soup to go! "Doggie bags" are so much fun!

                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                      1. re: givemecarbs
                                                                                                                                                                                                                                                                                                                        huiray RE: givemecarbs Nov 29, 2012 09:14 AM

                                                                                                                                                                                                                                                                                                                        Shit on a shingle ... gawd, I'm not sure I've had it recently if ever... :-) ;-P

                                                                                                                                                                                                                                                                                                                      2. k
                                                                                                                                                                                                                                                                                                                        klyeoh RE: huiray Nov 28, 2012 05:35 PM

                                                                                                                                                                                                                                                                                                                        Lunch meeting in office:-(

                                                                                                                                                                                                                                                                                                                        I hate lunch meetings.

                                                                                                                                                                                                                                                                                                                        Funny thing was: *I* was the one who called for a lunch meeting today, as work in office was backed up and lunch hour was the *only* time I can get all my staff to come together.

                                                                                                                                                                                                                                                                                                                        My secretary ordered a selection of finger sandwiches for everyone - she didn't ask what we'd like, but made sure no strong-smelling stuff's included (tuna, curried filling, etc.) as per my previous instruction.

                                                                                                                                                                                                                                                                                                                        Now, I had difficulty even trying to recall what I had!

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: klyeoh
                                                                                                                                                                                                                                                                                                                          huiray RE: klyeoh Nov 28, 2012 06:04 PM


                                                                                                                                                                                                                                                                                                                          Tuna is strong-smelling?

                                                                                                                                                                                                                                                                                                                          1. re: huiray
                                                                                                                                                                                                                                                                                                                            klyeoh RE: huiray Nov 28, 2012 07:11 PM

                                                                                                                                                                                                                                                                                                                            re: Tuna is strong-smelling?


                                                                                                                                                                                                                                                                                                                            Yes!! Those tuna sandwich filling - with tuna that came out of a can, to which mayo & onions & other "smelly" bits were added, the smell permeates if someone in the meeting room's having that.

                                                                                                                                                                                                                                                                                                                            1. re: klyeoh
                                                                                                                                                                                                                                                                                                                              huiray RE: klyeoh Nov 29, 2012 09:11 AM

                                                                                                                                                                                                                                                                                                                              Oh, OK. :-D. Mind you, I *still* don't consider a tuna-salad-type dressing - which is what you are describing - as particularly smelly. But that's just me. I think even "ham and egg" has a stronger (not unpleasant, just more noticeable) scent than tuna-salad, at least at close quarters, especially if the hard-boiled egg(s) were prepared a certain way.... Hmm, are there Muslims within your people so that pork is not ordered in?

                                                                                                                                                                                                                                                                                                                        2. JenJeninCT RE: huiray Nov 28, 2012 06:25 PM

                                                                                                                                                                                                                                                                                                                          Pepperoni pizza from Frank Pepe's- yum!

                                                                                                                                                                                                                                                                                                                          1. foodieX2 RE: huiray Nov 29, 2012 09:26 AM

                                                                                                                                                                                                                                                                                                                            a guilty pleasure- Willowtree chicken salad on dill triscuits!

                                                                                                                                                                                                                                                                                                                            1. huiray RE: huiray Nov 30, 2012 10:30 AM

                                                                                                                                                                                                                                                                                                                              Wednesday lunch:
                                                                                                                                                                                                                                                                                                                              Fried rice w/ three types of pre-steamed Chinese sausages (lap cheong) - Soy Flavored, Dong Guan Flavor, and Taiwan Flavor - and chopped celery, garlic, fried eggs.
                                                                                                                                                                                                                                                                                                                              Blanched Romaine lettuce. drizzled w/ oyster sauce.

                                                                                                                                                                                                                                                                                                                              Thursday lunch:
                                                                                                                                                                                                                                                                                                                              Bak Kut Teh using "country-style pork ribs = "Yook Kuat"; w/ selected Chinese herbal ingredients** and "the usual stuff" (including age dofu, and copious garlic) plus Kikkoman soy sauce; boiled white rice.

                                                                                                                                                                                                                                                                                                                              ** These included:
                                                                                                                                                                                                                                                                                                                              Tong Kwai (Radix angelica 'Sinensis'); Yook Chook (Polygonatum odoratum 'Druce'); Black Dried Jujubes; Dong2 Sam1 (Codonopsis pilosula 'Nannf'); Chun Pei (dried orange peel); Dried liquorice twigs, shaved; cinnamon sticks; cloves; whole star anise.

                                                                                                                                                                                                                                                                                                                              1. foodieX2 RE: huiray Nov 30, 2012 11:50 AM

                                                                                                                                                                                                                                                                                                                                a small piece of toast. Not feeling so well today….

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                  mamachef RE: foodieX2 Dec 2, 2012 06:30 AM

                                                                                                                                                                                                                                                                                                                                  Awww, I hope you feel better and have something delicious to report later!
                                                                                                                                                                                                                                                                                                                                  Saturday's lunch was a huuuuge bowl of soup dumplingd and a cruller, at a noodle shop in Chinatown,. I was still feeling peckish when I got home and, with some help from a friend, polished off the Dim Sum I'd purchased for dinner.
                                                                                                                                                                                                                                                                                                                                  Lunch today is a mystery, since it's just 6:30 a.m. and I don't even know what's for second breakfast yet, much less lunch. But I have to go to the store anyway, when the weather breaks, so the possibilities are infinite.

                                                                                                                                                                                                                                                                                                                                2. k
                                                                                                                                                                                                                                                                                                                                  klyeoh RE: huiray Dec 2, 2012 07:31 AM

                                                                                                                                                                                                                                                                                                                                  Sunday dim sum lunch with family at Taste Paradise, ION Orchard, Singapore.

                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: klyeoh
                                                                                                                                                                                                                                                                                                                                    huiray RE: klyeoh Dec 2, 2012 08:22 AM

                                                                                                                                                                                                                                                                                                                                    Looks nice! What's that in the front-center?

                                                                                                                                                                                                                                                                                                                                    If I remember correctly (without searching/looking back) this is the place you personally think of as the current top place for dim sum in S'pore, yes?

                                                                                                                                                                                                                                                                                                                                    1. re: huiray
                                                                                                                                                                                                                                                                                                                                      klyeoh RE: huiray Dec 3, 2012 04:00 PM

                                                                                                                                                                                                                                                                                                                                      Indeed, Taste Paradise at ION is the best in Singapore, for the moment.

                                                                                                                                                                                                                                                                                                                                      The front dish (next to the har gow) is the pan-fried radish cake with eggs, sprouts, chives & XO sauce. It's one of Taste Paradise' specialty dishes and a homage to its humble beginnings as a little neighborhood "tze char" eatery in MacPherson before it hit the big time.

                                                                                                                                                                                                                                                                                                                                  2. k
                                                                                                                                                                                                                                                                                                                                    klyeoh RE: huiray Dec 3, 2012 10:25 PM

                                                                                                                                                                                                                                                                                                                                    A typical Chinese-Malay fusion dish for lunch today: Nasi Lemak with Pork Rendang. Whilst 'nasi lemak' and 'rendang' curry are Malay dishes, the use of pork is typically Chinese, as Malays are all Muslims.

                                                                                                                                                                                                                                                                                                                                    The version at The Barn used lean pork - I'd have preferred pork belly slices. But the "rendang" was given a sourish spike through the addition of tamarind, and was very tasty. Half a hard-boiled egg, crisp anchivies & groundnuts, Indian pappadums, a spicy-sourish 'sambal' sauce & slices of cucumber completed my lunch plate. Interesting flavors - I heard that only a couple of other places in KL served pork curry with nasi lemak - I've got to check those out.

                                                                                                                                                                                                                                                                                                                                    Address details
                                                                                                                                                                                                                                                                                                                                    The Barn
                                                                                                                                                                                                                                                                                                                                    B-09-G, Block B, SetiaWalk
                                                                                                                                                                                                                                                                                                                                    Persiaran Wawasan
                                                                                                                                                                                                                                                                                                                                    47160 Puchong
                                                                                                                                                                                                                                                                                                                                    Tel: +6012-2186887

                                                                                                                                                                                                                                                                                                                                    1. c
                                                                                                                                                                                                                                                                                                                                      chocolatetartguy RE: huiray Dec 4, 2012 02:06 PM

                                                                                                                                                                                                                                                                                                                                      Chicken salad sandwich with big chunks of red onion and celery topped with a big leaf of greenleaf lettuce on a wheat roll from a hospital cafeteria near where I had a tire repaired. Hope it is better than the tired plate of "pasta rustico" with bacon, chicken and shrimp. The shrimp and the gluey cheese topping wer OK.

                                                                                                                                                                                                                                                                                                                                      1. mamachef RE: huiray Dec 4, 2012 02:26 PM

                                                                                                                                                                                                                                                                                                                                        A bowl of Aush and a pita stuffed wi spiced minced lamb and tomato/cucumber salad w/ sumac, and a cucumber soda w/ a lemon twist.

                                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                                                                                                                          Jay F RE: mamachef Dec 4, 2012 05:53 PM

                                                                                                                                                                                                                                                                                                                                          Oh, my. That sounds good. I wish I lived in Berkeley.

                                                                                                                                                                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                                                                                                                                                                            chocolatetartguy RE: mamachef Dec 4, 2012 06:53 PM

                                                                                                                                                                                                                                                                                                                                            That does sound good and I do live in Berkeley. What is aush?

                                                                                                                                                                                                                                                                                                                                            1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                                                              mamachef RE: chocolatetartguy Dec 4, 2012 07:46 PM

                                                                                                                                                                                                                                                                                                                                              It was wonderful, Jay. ctg: Aush is a yogurt/broth-based soup, with thin noodles and a topping of leeks caramelized in ghee, and the classic recipe has a garnish of mint, but since I had cilantro I used that instead, and liked it better. You might be familiar with a dish called aushak? It's a leek-filled ravioli, essentially, served with a spiced lamb or beef sauce and a yogurt topping, and the soup tastes like a deconstructed, vegetarian version of that. (It's also much less time-consuming, big bonus....!)

                                                                                                                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                                                                                                                chocolatetartguy RE: mamachef Dec 5, 2012 04:34 PM

                                                                                                                                                                                                                                                                                                                                                You got me on that. Not that familiar with Indian or Near Eastern food.

                                                                                                                                                                                                                                                                                                                                          2. v
                                                                                                                                                                                                                                                                                                                                            Violatp RE: huiray Dec 4, 2012 07:05 PM

                                                                                                                                                                                                                                                                                                                                            Potato & onion pierogi sauteed in carmelized onions. REALLY carmelized - I let those suckers sit for a good hour.

                                                                                                                                                                                                                                                                                                                                            I'll have onion coming out of my pores all day tomorrow, but that's ok.

                                                                                                                                                                                                                                                                                                                                            1. c
                                                                                                                                                                                                                                                                                                                                              chocolatetartguy RE: huiray Dec 5, 2012 04:34 PM

                                                                                                                                                                                                                                                                                                                                              Since I was near the same hospital again, I tried the sloppy joe, which had little meat and a mediocre sauce. I put back the bbq brisket they had which was probably an even worse idea. This cafeteria used to have reasonable home style cooking, but has gone way downhill since food service was taken over by some food corporation.

                                                                                                                                                                                                                                                                                                                                              Fool that I am, I am having chili dogs tonight on Bread Workshop seeded Kaiser rolls.

                                                                                                                                                                                                                                                                                                                                              I did have a fabulous serving of panforte ice cream from Ici with crunchy chopped nuts, dried orange peel in a cinammon, nutmeg, clove base: nutty, slightly bitter from the orange peel and mildly sweet. They make the best Italian holiday flavors.

                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                              1. re: chocolatetartguy
                                                                                                                                                                                                                                                                                                                                                mamachef RE: chocolatetartguy Dec 5, 2012 06:34 PM

                                                                                                                                                                                                                                                                                                                                                I love everything about The Bread Workshop, including their philosophy and mission. :) Great dough products, too.

                                                                                                                                                                                                                                                                                                                                              2. k
                                                                                                                                                                                                                                                                                                                                                klyeoh RE: huiray Dec 5, 2012 09:08 PM

                                                                                                                                                                                                                                                                                                                                                Lunch today - bought from an anonymous Iranian stall in downtown Kuala Lumpur: lamb kofteh balls, mutton keema with potatoes & peas, scented rice, macaroni salad (?!) & cabbage slaw.

                                                                                                                                                                                                                                                                                                                                                1. foodieX2 RE: huiray Dec 6, 2012 02:15 PM

                                                                                                                                                                                                                                                                                                                                                  This has been the week of leftovers! Tuesday was leftover meatloaf in the form of yummy sandwich, Weds was leftover pasta and meatballs. Today last mights steak became an asian steak salad. Tomorrow I am meeting a friend for lunch! woohoo!

                                                                                                                                                                                                                                                                                                                                                  1. Bacardi1 RE: huiray Dec 6, 2012 02:36 PM

                                                                                                                                                                                                                                                                                                                                                    Today's lunch was one of my favorites - a sardine sandwich. One can of Trader Joe's olive-oil-packed boneless, skinless sardines (oil drained over dry cat food as a treat for the kitties), piled onto some Pepperidge Farm white/wheat swirled bread spread with Hellmann's mayo & topped with freshly-ground black pepper & baby lettuces.

                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                    1. re: Bacardi1
                                                                                                                                                                                                                                                                                                                                                      mamachef RE: Bacardi1 Dec 11, 2012 03:36 AM

                                                                                                                                                                                                                                                                                                                                                      Awwww, Bacardi. My dear, departed Grampa Babe used to LOVE that sandwich, and now and again he was known to use herrings instead. He'd snarf it, w/ a shot of Slivoviz, before we went to Minyan. I felt so warm and safe, holding his hand as we walked through the crunchy MN snow, but ohhhh....his breath....

                                                                                                                                                                                                                                                                                                                                                    2. k
                                                                                                                                                                                                                                                                                                                                                      klyeoh RE: huiray Dec 10, 2012 09:08 PM

                                                                                                                                                                                                                                                                                                                                                      Lunch today - a rather exotic rice-dish: 'Nasi kerabu'. which originated from Malaysia's north-eastern state of Kelantan, where the cuisine bore heavy influences of Cambodian (Champa kingdom) & Thai cuisines.

                                                                                                                                                                                                                                                                                                                                                      Nasi Kerabu consists of steamed rice, tinged blue with the use of 'bunga telang' (butterfly pea flower), then tossed with toasted, dessicated coconut, a selection of raw vegetables (cabbage, long beans) & herbs, a splash of fermented fish sauce ('budu') and some ultra-spicy chilli paste. The rice dish is then garnished with a handful of crisp fish crackers, half a salted duck's egg, steamed pepper stuffed with a deliciously-rich grated coconut-minced fish filling, and a piece of fried chicken which had been marinated in a fresh turmeric-blue ginger paste.

                                                                                                                                                                                                                                                                                                                                                      6 Replies