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What did you have for lunch today Part 4
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...
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.
re: huiray
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.
re: klyeoh
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...
re: huiray
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
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.
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.
re: klyeoh
re: klyeoh
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. :-)
re: huiray
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.
re: huiray
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.
re: cresyd
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.
re: huiray
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.
re: cresyd
re: huiray
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.
re: huiray
...Or the network of "tiffin meals" suppliers in places like Chennai:
re: huiray
Heh. It seems Neal Brown will be offering lunch deliveries in Indianapolis using Indian-style metal tiffin carriers.
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.
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.
re: Bacardi1
re: huiray
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.
re: Bacardi1
re: Bacardi1
re: Bacardi1
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.
re: Bacardi1
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!
re: Willa
Just in case you have not seen these threads, perhaps they might be of interest to you:
If you seen them, never mind. :-)
re: Bacardi1
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.
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.
re: huiray
re: huiray
re: kubasd
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)
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.
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.
re: melpy
re: huiray
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.
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)
Warm tofu in soy dashi. Must remember not to grate daikon onto it if I'm reheating it in the office microwave next time.
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.
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!
re: kcshigekawa
re: klyeoh
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...
re: klyeoh
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.........
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!
re: mamachef
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?
re: huiray
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. :)
re: mamachef
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.
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.
re: klyeoh
re: huiray
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.
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!!!!).
re: Bacardi1
re: huiray
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.
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.
• 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.
Chicken Pho Soup, with a hint of sriracha in it!
Perfect for this "it's starting to be cold" day!
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).
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.
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.
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.
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.
re: klyeoh
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.
re: huiray
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
re: klyeoh
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.
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.
re: Harters
re: mamachef
re: Harters
re: Harters
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.
• 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.
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.
re: klyeoh
...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 . :-)
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!
re: chocolatetartguy
re: huiray
re: huiray
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!
re: huiray
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. ; )
re: Bacardi1
re: chocolatetartguy
re: huiray
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.
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).
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. ;)
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.
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.
re: huiray
re: huiray
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.
re: chocolatetartguy
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!
re: huiray
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.
re: huiray
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.
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.
re: klyeoh
re: klyeoh
re: RUK
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!
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. :-)
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.
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.
re: klyeoh
...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? ;-)
re: huiray
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
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.
re: Harters
re: huiray
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
› 8 Replies
re: klyeoh
re: huiray
re: klyeoh
re: klyeoh
re: huiray
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.
re: klyeoh
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/8757...] 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.]
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.
re: DonShirer
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.
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.
Leek & potato soup for starters, followed by fish pie with crushed potatoes, french beans & baby carrots. English cheeses to finish.
re: klyeoh
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".
re: huiray
re: huiray
re: chocolatetartguy
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.
re: huiray
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.
re: chocolatetartguy
re: huiray
re: huiray
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!!!
re: mamachef
re: huiray
re: mamachef
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...).
re: mamachef
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.
re: chocolatetartguy
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!
re: mamachef
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.
Starter: Fish soup
Main: Steamed steak-and-kidney suet pudding, with mashed Swedes & crushed potato-parsley.
Afters: Cheeses and biscuits.
re: klyeoh
re: huiray
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? ;-)
re: klyeoh
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/lon...) although the menu for the main Eden Bar & Restaurant offers pork chops... (http://www.berjayahotel.com/london/fi...)
re: huiray
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
re: klyeoh
re: huiray
re: huiray
re: klyeoh
I'm wondering because the "Rasa Malaysia" stuff is said to be available "...in Eden Bar & Restaurant." http://www.berjayahotel.com/london/en...
Red cooked pork shank with rice cakes, smacked cucumbers, pickled radishes and 2 apples. And a dt. Pepsi.
re: Mer_Made
re: huiray
You're sure to recognize this, huiray:
re: huiray
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.
Yesterday's lunch was the remaining leftovers of the wonderful "Enchiladas Verdes" I enjoyed for dinner Monday night.
Pepper/honey bacon lettuce and tomato on sliced extra - sourdough, and a mug of navy bean soup; and grapefruit/orange juice.
› 3 Replies
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.
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'? ;-)
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.
› 13 Replies
re: klyeoh
re: huiray
re: klyeoh
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!)
re: huiray
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.
re: Harters
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?
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. :(
Mallard breast, saute potatoes, chorizo, sundried tomatoes, light jus.
Raspberry & ginger jelly, mixed berry pannacotta and stem ginger ice-cream.
Meeting a friend at taco truck for: Carnitas! (w/ +++ lime and cilantro!) and a Mexican Coke. Yeah, baby.
"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.
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!
re: kcshigekawa
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!
re: chocolatetartguy
re: mamachef
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.
Slices of leg of lamb and a sweet potato. It was so good!
re: EWSflash
Onion Bhaji and Fish Jalfrezi from Dhaka Fish & Biryani-outstanding in every way!
Apple & carrot soup, topped with melon seeds; boiled haddock with sweet potatoes, corn & rice; cheese & biscuits.
Goi Cuon, with a soy/ginger dip
Followed by Singapore noodles
At a local east asian mini-chain outlet at the mall.
re: Harters
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.
re: klyeoh
Whereas you had "Singapore Mei Fun" in Washington, DC...
re: huiray
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.
re: klyeoh
re: klyeoh
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 :)
re: Harters
re: huiray
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/
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.
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..
re: klyeoh
The spinach looks a little odd... :-)
Hmm, according to Wiki even the Anglo-Indian "Vindaloo" is supposed to be pretty hot?
Black pudding Scotch egg
Cream cheese & alfalfa sprouts sandwich
re: Harters
re: mamachef
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
re: Harters
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.
• 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.
re: huiray
re: mamachef
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".
re: huiray
re: mamachef
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.
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.
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.
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....
re: mamachef
re: mamachef
re: huiray
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. :)
Today was leftover "Crispy Shrimp & White Rice" from Friday night's Chinese takeout dinner. It wasn't gettin any younger. ; )
An apple, mixed nuts and water, on a rock in the snow at 10 k ft. on Mt. Taylor.
re: Harters
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?
Left overs of roasted leg of lamb lamb with garlic and potatoes.
re: Maximilien
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).
re: huiray
re: chocolatetartguy
re: huiray
re: mamachef
re: huiray
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. :)
re: huiray
re: chocolatetartguy
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. :)
Meatballs with penne alla vodka berbere.
re: JungMann
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... ; or one with those ingredients like korarima and rue as given in the wiki article (http://en.wikipedia.org/wiki/Berbere) ?
re: huiray
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.
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 ;-)
re: klyeoh
re: huiray
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.
Chopped chicken thighs stir-fried w/ garlic, "zha cai" ** [Cantonese: ja3 choi3; 榨菜] and soft tofu slices.
Steamed white rice.
** Some links:
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.
Grilled Kielbasa and apple kraut on a seedy roll, w/ grainy mustard and grilled onions, with coffee.
re: mamachef
re: huiray
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. :)
re: mamachef
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.
Yesterday was simple, but filling. A can of Progresso "light" New England Clam Chowder.
re: Bacardi1
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.
re: huiray
re: chocolatetartguy
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. :)
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!
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!
re: klyeoh
re: huiray
re: klyeoh
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?
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.
re: foodieX2
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 Replies
re: klyeoh
re: huiray
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.
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
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.
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.


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Definitive Technology ProMount 80 Black (Black)
Articulating wall bracket pair
Custom designed for use with ProCinema Systems made up of ProMonitor series loudspeakers, these professional grade ball and socket articulating wall brackets give you the flexibility you need to fit home theater into your life. Use ProMounts to safely and securely mount front, center, or rear surround channel speakers to walls or ceilings.
For use with ProMonitor Series 60, 600, 800 loudspeakers.

subset: commoncrawl


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Wendy Schapiro
Wendy Lieb Schapiro started her college career as a Theater Arts major at Brandeis University. She quickly realized she had a thin skin and questionable talent and transferred to Brown University where she earned a BA in Education. She also has master's degrees from Harvard Graduate School of Education and Lesley University and sometimes substitute teaches in local independent schools. Right now, Wendy writes the "Newton in the Kitchen" column for Newton Patch as well as the occasional human-interest story. She loves to cook, bake, and play with her three cats (not at the same time, though, as this leads to furry food). Wendy is the parent of two wonderful teenagers and says that she would spend time with them even if they weren't her kids. She is very excited to be covering the vibrant, ever-changing restaurant scene in Newton and loves to write about food, recipes and kitchen gear.
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Hal Lasko, better known as Grandpa, worked as a graphic artist back when everything was done by hand. His family introduced him to the computer and Microsoft Paint long after he retired.
Italian illustrator Rubens Cantuni takes us on a trip of a lifetime, into the world of Tokyo Candies.
Paris based fashion illustrator Caroline Andrieu publishes a new series entitled 'Spring 2013 Couture' illustrating the familiar faces off the Spring 2013 Couture runway shows including Lindsey Wixson, Ruby Jean Wilson and Roberta Narciso for Prada as well as many others.
SFMOMA will present an off-site exhibition throughout the downtown commercial core of Los Altos, a town located in the heart of Silicon Valley. Featured artists include Jeremy Blake, Spencer Finch, Charles Garoian, Christian Jankowski, Chris Johanson, Mike Mills, Kateřina Ŝedá, Alec Soth, and Jessica Stockholder.
The icons of the New York Skyline will soon have a new companion. Located on Park Avenue between 56th and 57th streets, 432 Park Avenue will be the tallest residential tower in the Western Hempishere upon its completion in 2015.
Directed by filmmaker Dan Sully – who also created the video for the first album's single 'Come Closer'– this cinematic love letter to Liverpool offers a series of emotionally resonant vignettes shot in classic black and white.
Founded in Connecticut in 1975, Ghurka has served as a symbol of superior American leather craftsmanship for almost forty years.
A young, creative and very intelligent business-oriented gentleman. Founder & Editor-in-Chief of The GROUND Ryan Yoon discusses new and upcoming projects as he shares his personal views on the state of print media, life and inspiration.
We all knew her in high school.. the girl who seemed to be on the wrong side of the tracks. A rebel. The "wild child." She skipped class often, but when she was there we couldn't take our eyes off of her.
Boston-based music blog Big Old Big One produces and releases monthly music videos of national musical acts playing unplugged in various and unique locations.
The highly anticipated opening of Rehs Contemporary Galleries' exhibit, "The BIG Gamble," was beyond imagination.
In less than a week Rehs Contemporary Galleries will open its doors to premiere "THE BIG GAMBLE", a gallery exhibition featuring talents from the Ani Art Academies.
Art as practiced by M/M (Paris) is a cumulative affair, spreading from medium to medium in a process of endless expansion.
In the past twenty years, design has branched out in new directions, galvanizing young practitioners, sparking novel business models, and attracting worldwide attention.
It is an exciting evening for gentlemen around the world. Ermenegildo Zegna has relaunched their online website, Zegna.com.
London-based Carmen Villain released her tempestuous debut album, Sleeper, last week on Smalltown Supersound.
Beginning in May, MCA Denver presents a new exhibition and corresponding program series showcasing contemporary Mexican art and culture.
London duo Pale are set to release their debut single "Too Much" through 37 Adventures; the second artist to come from this exciting new label.
"Fame"-themed online auction to feature works by Avedon, Basquiat, Colen, Guyton, LaChapelle, Lowman, Phillips, Prince, Warhol and others
Photographed by the very talented Jakob Wagner, "Above Gobi" is a breathtaking series shot at Gobi Desert, China and Mongolia throughout 2013.
A personal series shot by Romain Laurent in February 2013 in the streets of New York City.
Street-style photographer Roza Sinaysky went wondering throughout the streets of Paris to document some of the outstanding moments in Fashion Week.
Electronic lo-fi duo AACT RRAISER officially release their new single "Northern Lights" b/w "Ghost Princess" this Fall on Manimal, followed shortly by their debut full length album TBA.
Ranging from an armored gauntlet in a First World War poster by Ludwig Hohlwein to glistening talons advertising Japanese nail polish in the 1980s, the disembodied hands in this exhibition salute, menace, manipulate, and caress.
Historically the only rival to royal families in opulence could be the ecclesial world of yesteryear, which is what Burton used as inspiration for the Alexander McQueen ready-to-wear fall 2013 collection.


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This was posted on Facebook and thought I should share it on here. I haven't seen another thread about this. Very sad news.
Barry did a fabulous job of skating photos. I met him at the GWG in 2001 and he was a very nice and down to earth person. We were able to buy photos off him on the train travelling back into Brisbane city.This message from Jayne Mitten - just posted:
To all of our Facebook friends, thank you for your love and support Barry died today after a serious auto accident yesterday that left him with a catastrophic brain injury. He was declared brain dead today and removed from life support. He died peacefully surrounded by family and friends.
Sad loss to the skating world.


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Cheap Flights from Punta Arenas to Italy
Did You Know?
The currency symbol for EUR is €.
There are 207 cities with flights to Italy.
Alitalia has the most flights to Italy.
The longest flight to Italy is 6,927 miles.
There are 50 countries in the same zone as Italy.


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A 70-year-old Pennsylvania man used an 11-year-old girl's cellphone to send prank texts to police.
Article Comments
(John Leyba, The Denver Post)
nflBroncos were No. 1 last year in red zone but still want to improve
It was red zone and pretty much nothing but during the Broncos team drills Sunday, as 21,933 fans gathered at Sports Authority Field to watch Peyton Manning operate without Demaryius Thomas and without his two of his top offensive guys from last season.
Toddler crashes Jeep, runs home to watch cartoons
MYRTLE CREEK, Ore. (AP) — Police say a toddler crashed a Jeep into an Oregon home, then ran back to his home to watch cartoons.
(Charlie Neibergall/AP)
Sarah Palin launches online subscription channel
NEW YORK (AP) — Sarah Palin has started her own subscription-based online network. The Sarah Palin Channel, which went live on Sunday, bills itself as a "direct connection" between the former Alaska governor and GOP vice presidential candidate and her supporters, with "no need to please the powers-that-be," Palin says in a video mission Full Story


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Just saw Kyrta Hunter waiting at a red light on a motorized scooter as I was turning at an intersection! Her foot was in a boot/soft cast. I shouted "Go Gators!" as I passed by but I don't think she heard me.
Just saw Kyrta Hunter waiting at a red light on a motorized scooter as I was turning at an intersection! Her foot was in a boot/soft cast. I shouted "Go Gators!" as I passed by but I don't think she heard me.
And Florida doesn't even have Aly Raisman, who was someone they had verbally committed and nearly signed until last year. She would have been awesome at NCAA.
Current Rankings:
1. Florida
2. Oklahoma
3. Michigan
5. Alabama
6. Utah
8. Nebraska
9. Georgia
10. Stanford
11. Minnesota
12. Denver
13. Oregon State
14. Arizona
15. Auburn
16. Boise State
17. Kentucky
18. Maryland
19. Ohio State
20. Arkansas
21. Illinois
22. Kent State
23. Washington
24. Central Michigan
25. Arizona State
---Other Notables---
27. Iowa
28. Penn State
30. California
38. Missouri
45. Michigan State
64. Lindenwood
Notable meets tonight:
Missouri @ Kentucky
Arkansas @ LSU
Auburn @ Alabama
Utah @ Washington
Arizona State @ Stanford
I will be at the LSU meet tonight!
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
Logic is in the eye of the logician --Gloria Steinem
LSU posted a 196.800 something. It was a great meet except for beam. They scored a 48.600 or somewhere around there on beam, so if they could have just gone 49 on beam they would have been looking at or near a season high.
Sarie Morrison scored a perfect 10 on vault. It was absolutely gorgeous. This marks two weeks in a row with a 10.000 for LSU. I thought Hall might get another 10 on floor but they gave her a 9.950
There was some questionable judging. I felt Arkansas was getting hammered on beam for no good reason. The first two gymnasts nail their beam sets and couldn't get above a 9.750 Those sets were easily 9.8+ sets. I know they were early in the lineup but they had the difficulty and form, why can't they get the score? The same thing happened to Dickson on vault for LSU. She nailed her vault and only got a 9.825 while a vault with a big hop right after her went 9.800 and they were comparable in all other departments.
The other low score was Mathis on floor. She rocked that set and went 9.850 (right after Savona scored a 9.900). The only thing I can figure is her double layout was landed with a low chest even though she had no issues with the landing and still took her lunge back and not forward. She often pikes it down as well so I guess tonight they really hit her for it. She nailed her double pike dismount with feet together. I think I saw a petition filed or something. I know you can't petition a score (only a start value, I think) but maybe they filed one of those things where they get to see what deductions were taken. I would want to know, especially from the judge who gave it a 9.800
LSU looked great, though. I don't know what happened on beam. Everyone was a shaky mess. Savona actually stepped off the end of the beam. Huge mental break, I guess. The team may have been too focused on the big start and mentally began thinking about the final score instead of focusing on getting through beam first.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
Video of Morrison's vault. What a beautifully effortless piece of gymnastics! Well-deserved 10.0, IMO!
FYI: The women's meet of Ohio State-Michigan State is airing on B10 Network this afternoon at 5 PM EST. Go Bucks!!
BTW-I've been watching the men's Ohio State-Michigan meet this afternoon and it's been a little messy in spots but it's also had some really great gymnastics too. Both of these teams are insanely talented and it's been really fun watching them (aside from the fact that Michigan's winning at the halfway point, LOL ).
An MLB.com reporter asked what one thing Votto couldnt do. I cant skate or play hockey, Votto said. Well, I can skate ... but I cant stop.
"I guess I'm just...I'm not used to someone putting me first." -Emma, Once Upon a Time, episode 2x3, Lady of the Lake
Nice distance on the Yurchenko 1/1, I'd have gone 9.95 for the slight pike but then again I reserve all of my 10's on vault for Zamarippa. Very nice, would love to see a Florida, Oklahoma, Michigan, LSU, UCLA, Stanford Super 6 this year. I think the teams that haven't won an NCAA title yet have been the most impressive this year, still have my money on Florida. (and wow Bridget! won yet another AA)
Marissa King's Vault and Floor are the best in NCAA for me. I also really like her bars and beam, but she's unlikely to do AA and even if she does, she won't score as well as Dickerson/Hunter who have easier routines because they don't have the skill set.
That LSU girl, Hall, is horrific and gets a 10.....
Oh lord, not with the Hall bashing again? People have such a huge problem with someone like Hall getting a 10 on floor. This is the NCAA and it embraces ALL TYPES of athletes. Gymnastic snobs (and you are a snob, Poths) think gymnastics should only reward one look, style or body type. Everyone else is inferior and not even worthy of competing on the same floor. NCAA embraces the other gymnasts and that is why someone like Hall can get a 10 on floor. Hall could NEVER get a 10 on the other events but her power and tumbling are rewarded in the NCAA. There is nothing wrong with her tumbling skills and her leaps all have good lines and pointed toes and hit the splits. You may not think that is possible but go back and watch a video, she hits her positions. It almost always comes down to style and the "if this is where choreography is heading then I want no part of it" argument. You are more than welcome to hate her routine but it is NOT a deduction when Poths doesn't like someone's music/dance/etc. She hits her elements, nails her tumbling, no deductions? Well then, yes, it is a 10 whether you like it or not.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
Hall is pretty fun, and I get that she's entertaining and absolutely get that she has big clean tumbles and very good splits. SO, eh...what was my point? Oh, yeh, King and even Sloan.....
The fact that a clean Hall is a 10, means that at best, a clean King and Sloan are tied with her. :/ There has to be something that can be done about that!
Just in terms of the double layout with bent knees and flat feet...10? really?
Hall is essentially Candeloro and Bonaly, both worth their medals and brought admirable qualities, but if they were to tie with a clean Kulik and Kwan, I'd have issues.
Perhaps it's just the price former elite athletes have to pay for not selling out and getting an education , but I don't think real class should not be undervalued/repressed just because the majority of the competition doesn't have it!
NCAA could be so much better IMO (it's still fairly enjoyable )
Last edited by poths; 02-17-2013 at 07:06 PM.
I get your point about there not being enough separation but there are deductions on even gymnasts like King that judges often ignore. The code needs to separate more but class or lack of is simply not a deduction. It would need to be defined and that's far too subjective, even for a sport like gymnastics.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
I don't think Hall is an elegant gymnat, but she's very likable and fun to watch with amazing tumbling (just not amazing form, although her leaps are good, she kind of reminds me of Dos Santos in that regard). I thought the 10 was a stretch, but with the way NCAA is scored, it doesn't surprise me. There's something about the wall Hall holds her shoulders that irks me.
I'm with Karpenko on those teams for Super 6. However, Alabama will be in the mix and I'm assuming it will be to the detriment of LSU or Stanford. Stanford hasn't scored as well as I thought they would with Hong and Vaculik. I think Utah might also sneak in the Super 6. In honesty, there are a lot of teams that could end up in that Super 6 depending on the day. I would say Georgia and Nebraska could also end up there depending on how the sessions are stacked.
I don't know why, but I've never been an Ashanee Dickerson fan. I admire her, but I can say I enjoy her gymnastics. I do find Marissa King a little buried in the lineup this year and I'm not loving her floor exercise as much as I have in the past. Even though I like Randy Stageberg (she had an amazing floor in 2006 with a double pike side pass), I find it weird that she's still consistently in the beam and floor lineup.
I enjoy most of the UCLA floor routines this year. I just read, though, that Oregon Stat upset them last night. It seems Melanie Jones and McKayla Stambaugh had good nights last night. I loved Jones's floor last year and thought she got hosed in event finals at NCAAs.
My actual favorite floor routine this year in Rheagan Courville. I love the music and her choreography is really good.
Logic is in the eye of the logician --Gloria Steinem
I agree, Courville is sublime. I hope she can find a better rhythm on beam because she really could challenge in the AA and win the beam title. She changed her final series on beam from a front tuck into a back pike gainer to a front aerial sissone leap back like gainer. Gives the dismount a little more credibility in the difficulty department and is a more consistent series of elements for her.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
I am in LOVE with this bar routine from Minnesota's Janell Campbell. This year's Minnesota squad is just all kinds of awesome. I hope they can keep their positive momentum going!
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
I like the routine, but I agree that it needs another element. If she put a tkatchev after the pirouette, that would be pretty great.
Logic is in the eye of the logician --Gloria Steinem
I mainly love her form. And the fact that she ends with something other than a DLO!
It's certainly not the most difficult routine Minnesota has (I didn't say it was), but it's one of the prettiest.


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News and Talk
Classical Music
Intersection | Launching The Shuttle with Mike Leinbach
July 05, 2011 | WMFE - 90.7's Mark Simpson visits sits down with Shuttle Launch Director Mike Leinbach to talk about his nearly 30 year career with NASA. Leinbach spoke candidly about the end of the shuttle program, noting the role in projecting goodwill from the United States each time the shuttle launches. Plus what it was like returning to flight after the Challenger and Columbia accidents.
Mike Leinbach is the conductor to a huge workforce that puts the Space Shuttle into orbit. He's held the Luanch Director position since 2000 and has worked in a variety of positions in NASA related to Shuttle liftoff.
Leinbach says he comes into get ready for the Shuttle liftoff about 10 hours before a scheduled launch. He oversees the fueling the Shuttle's external fuel tank, checking over the parameters for luanch from the weather to technical issues that might arise. Leinbach conducts a gut check before "luanching humans on a controlled explosion", that will take astronauts into space. As far as superstitions, Leinbach says he doesn't have any before launch, but his Chief Test Director paints her toenails green, "It's the damndest thing".
An Engineering Marvel:
Leinbach is still amazed by the complexity of the Space Shuttle. He calls it "the most capable vehicle ever built, and marvel every time it flies". Leinbach acknowldeges the Shuttle's complexity can also be a double edged sword. "It's complex and requires a lot of care and feeding on the ground", but "from a capability perspective no capsule will be able to do what the Shuttle does", referring to Shuttle's ability to transport large cargo and crew.
A Lengthy Gap:
After Shuttle Atlantis lands and the Shuttle program ends the US Government loses its ability to launch American astronauts on American rockets. Leinbach says planning for private space companies to pick up some of the launch burden is a good thing, but he lements that the next US space vehicle is not ready to go. "If they (astronauts) have a problem then we can't get to the Space Station, and therefore the Space Station would be in jeporardy after a period of time. I see it as a policy issue, where you're shutting down a system before the next system is up and running. If I were in charge, and I'm not, but if I were in charge I'd do it the other way. I wouldn't shut down the Shuttle system until the next system was up and running so we could guarantee access to the space station."
An American Icon:
"We're losing a bit of our American identity by shutting the system (Shuttle) down", says Leinbach when reflecting on the final moments of the Shuttle Era. "The Shuttle is an American Icon. Anywhere in the world if people pay attention to the news and see the Shuttle launch they know that's America launching that Shuttle. No one else does that, and now we won't either" says Leinbach. He also says though the loss of prestige is overshadowed by the large number of people who will be losing their jobs after the Shuttle program ends.


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Looking nervous as ever, Manami Suzuki has never been with two guys in a threesome before, so she has no idea what to expect. She should expect to be pleased like never before, as these guys turn her body into an amazing sexual being. Her nervousness is replaced with orgasmic delight, as she fucks them both and takes their cum on her body.
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Check out this sensationally amateur hot milf right here, she is so fucking fine with a nice little petite and some small tits that will make you want to cream all over them but instead you will see this hottie receiving a very nice creamed pussy that you will definitely be fond off. Before that you get to see this hottie showing off how fucking wild she is with a lot of hot cock sucking and you will see her ending up with a very nice cumshot!
Manami Suzuki is a hot Asian MILF getting her nice tits squeezed and licked and then kissing her guy passionately before he works his way down to between her legs and he licks her wet slit before she inserts his cock in her mouth and slides her mouth up and down his hard cock while they are in the bedroom. Things get hot and steamy with her facefucking and she ends up with a creamed pussy when they are done! Manami Suzuki enjoys her bedroom dates with her horny guy!
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