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Customer Reviews
- Love this! Best anti-aging product I've ever used Review by mp, New Hampshire
Quality Price Value
This stuff works FAST. I'm 50, with good skin and mild wrinkles to start with. Even so, I noticed a real difference in about a week. In contrast to another reviewer, I find a little goes a long way. Not greasy, and leaves my skin soft. I use it only at night. I believe I'm on my fourth jar.
- Not for Oily Review by New York City
Quality Price Value
While this facial cream feels very nice and is not overly heavy (it is thick), i found it to be too moisturizing for my Combination/Very Oily T-zone Skin. I have a few sample packets so i am going to save them for colder weather when my skin could use the extra moisture; but just too heavy otherwise. I LOVE the WR Eye Balm though - I hope DERMAdoctor will come up with a Lotion version for us more Oily skins!!
- Breaks me out Review by ND, Phoenix/AZ
Quality Price Value
I had such high hopes for this product since it is expensive, but unfortunately it is causing me to break out! I have combination skin and while I only use it sparingly it's just not working for me. I do love that my skin feels so soft and its texture feels and looks great with this product if it just weren't for those darn pimples it is causing me! I now use it as nighttime treatment so I can reap the anti wrinkle benefits of it for 8 hours and then wash my face in the morning and apply a more appropriate face lotion for all day wear and under my makeup! I would say that Wrinkle Revenge is not for oily, acne prone skin but rather for dry, not sensitive skin.
- It's ok Review by IN
Quality Price Value
I also have found this cream is too heavy for me to use in the daytime. I get shiny and oily really quickly and I break out when I use my foundation over it. I use it overnight but still wake up oily. This cream seems to sit on top of my skin. Probably best for dry skin types - we need an antiaging cream for oily/combo skin please!!!
- Great product. Review by Susan, San Jose, CA
Quality Price Value
About 6 mos ago I began using a prescription retin a cream. About 2 mos ago I began applying the Wrinkle Revenge on top of my retin A cream- waiting 15-20 minutes between applications. My 50 year old- skin looks better than it did 5 yrs ago! I am going to delay starting Botox it looks so good. Tease Zone takes care of any oiliness. Amazing!
- Awesome Cream, Would Recommend! Review by ACD, Corona, CA USA
Quality Price Value
I purchased this product after reading the many great reviews on this website as well as my positive experiences with other products from the DERMAdoctor line. I also purchased it in combination with the eye cream (combo pack) and I am so happy that I did! From Day One my face appeared softer, brighter, firmer, glowing even! Product goes a long way, so only a small amount is needed, thus the jar will last a long time, making it a great value for me. Very silky, soft, non-odorous, gentle. Would def recommend to anyone!
- Awesome Review by MG, Palm Bay, FL
Quality Price Value
Totally disagree with whomever said it is heavy. Goes on oh so smoothly and just a little is all you need. Was using Patricia Wexler M.D. Now that is heavy. Stayed on top of my skin and I felt gooey all the time. This is definitely a superior product. Use the Wrinkle Revenge eye as well and will be using the DERMAdoctor cleanser and well as some of the other products. I am a convert.
- Can't use with any makeup Review by MAF, Seattle
Quality Price Value
This lotion just sits on top of my skin, and when I try to apply makeup, the lotion rubs off like a thin layer of rubber cement. I can use this at night I suppose, but during the day--no.


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Latest update : 2012-08-27
Queen calls in 'dog shrink'
The Lebanese press fear more chaos at home if neighbouring Syria descends further into anarchy. Meanwhile, the UK and US papers suggest Mitt Romney has to pull out all the stops at the Republican Convention. And the Queen of England has no let-up - after Harry, it's now the corgis. She's called in a "dog whisperer". That's the focus for this Monday 27th August, 2012.

subset: commoncrawl


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The hilarious comedy Vanya and Sonia and Masha and Spike celebrates its big opening night on Broadway on March 14. Join stars Sigourney Weaver, David Hyde Pierce, Kristine Nielsen and more for this electrifying evening.
John Lloyd Young, who is back in Jersey Boys through September 30, stopped by Broadway.com to answer burning questions from fans like you!August 31, 2012
It may be August, but it's starting to feel a lot like Christmas. See the Radio City Rockettes celebrate 85 years in New York and preview the 2012 Radio City Christmas Spectacular, running November 9 through December 30.August 14, 2012
Broadway.com met up with new Cinderella stars Carly Rae Jepsen and Fran Drescher as they filmed a new TV commercial. Check it out here first!January 31, 2014
Tony-winning Aladdin star James Monroe Iglehart says goodbyw to his vlog with a great episode that includes a chat with Disney honcho Thomas Schumacher and the final "Ask a Genie" segment...plus, there's an amazing musical send-off!October 3, 2014
The Broadway.com staff shares their must-see shows to see this month, both on Broadway and off!November 1, 2014
It's the first episode of James Monroe Iglehart's vlog, and he pulls out all the stops! Check out the backstage antics at The View, his Freestyle Love Supreme gig AND Aladdin, of course. That's a lot of backstage shenanigans!August 7, 2014
The original creators of the Broadway production of Disney's Beauty and the Beast are together again for this new touring production! Get to know the sprightly stars of this enchanting musical, which is making its way across North America!September 16, 2014
See Hari Dhillon, Josh Radnor, Gretchen Mol and more in Ayad Akhtar's Pulitzer Prize-winning play, Disgraced.October 21, 2014
Nathan Lane, Matthew Broderick, Rupert Grint, Stockard Channing and the rest of the super starry cast of It's Only a Play talk about opening nights, theater people and the comedy, which begins previews at the Schoenfeld Theatre on August 28.August 20, 2014
The Curious Incident of the Dog in the Night-Time has arrived on Broadway, featuring Alex Sharp as Christopher, a peculiar teenage boy who sets out to solve a murder. Click for clips from the new production, opening October 5!September 29, 2014
Broadway.com brings back its popular Character Study series by spending some private time with Hugh Panaro, Broadway's Phantom of the Opera!March 26, 2014


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Juergen Nogai ( R) seen here with his wife, Jeannie ( C) and POYi/Water photographer and lecturer Gerd Ludwig ( L)
When we caught up with Juergen Nogai (Julius Shulman's shooting partner) at our last opening, he told us about an amazing retrospective of Julius' (and also Juergen's) work. It was planned well in advance to celebrate Julius' 100th birthday. Sadly, Julius passed away in July of 2009 at the age of 99 leaving us with an impressive life-time of amazing work (see our tribute to him here).
It was decided that 'the show must go on,' and the exhibit, which is the most complete collection of Shulman's work to be shown in one place, opened in October of last year (Julius' 100th birthday would have been 10/10/2010). It's called "Cool and Hot" and it will run until February 27, 2011 at the ZEPHYR Gallery in Mannheim, Germany.
While it might not be likely for you to see this exhibit before February, Juergen did mention that it is likely to hit the road for a mini-tour. We can hope that it makes its way across the pond to us, but so far it doesn't look like that's in the cards. We'll keep you posted.


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Suite 1. No 1 in C minor: Eroica. Moderato Presto agitato ed appassionato
Suite 1. No 2 in G major: Allegro brillante
Suite 1. No 3 in A minor: Hexentanz. Allegro con brio e feroce
Suite 1. No 4 in E major: Ave Maria. Andante
Suite 1. No 5 in F sharp minor: Verlorene Heimat. Con moto appassionato e dolorosa
Suite 1. No 6 in A flat major: Danklied nach Sturm. Lento sostenuto
Suite 2. No 07 in C major: Elfenreigen. Molto vivace
Suite 2. No 08 in G minor: Romanze mit Chor-Refrain. Andante arioso
Suite 2. No 09 in A major: Allegro con leggerezza
Suite 2. No 10 in F minor: Entschwundenes Glück. Allegro non tropp, con passione dolorosa
Suite 2. No 11 in B major: Liebeslied. Allegretto sostenuto ed amoroso
Suite 2. No 12 in G sharp minor: Nächtlicher Geisterzug. Allegro tempestoso
Looking back to Beethoven and forward to Brahms and Balakirev, the first étude ('Eroica') commences with a slow distillation of the study which follows. It opens with a very Schubertian melody in the tenor (see Die Krähe), laid out in much the same way as in the B flat Étude, Op 2 No 4, before an amplification by both hands. It ends on a pause of the dominant seventh. (With the addition of a tonic chord, it could be played as a self-contained movement.) The study – characterized by an unremitting battery of pairs of repeated chords, into which the Die Krähe melody is woven – rises to a great climax, foretelling the thundering of the scherzo in Brahms's Piano Quintet, Op 34 (even more telling in the version for two pianos, Op 34b), before sinking quietly into C major and a loud chord that signifies the end. The style of writing is also to be found in Henselt's Piano Concerto, Balakirev's Islamey (1869) and the last movement of the latter's Piano Sonata (1900–05).
No 2 is an arpeggio study for the right hand, somewhat after the manner of Chopin's Op 10 No 1, adding to the stretch of a tenth with further notes on the second half-beat of each group of semiquavers, thus enriching the texture, a feature of Henselt's and of later Russian music. The third étude ('Hexentanz') is a fierce arpeggio study, resembling on paper Czerny or Cramer, even recalling early studies of Liszt in the same key. A stretch of an octave and a third above is required. The right hand is underpinned by a rhythmic figure in the bass which inverts much of this material in the middle section in the relative major. It is joined by the right hand, free to sing a pleasing little melody of its own. Following the recapitulation, the left hand in contrary motion joins the right hand in a formidable coda, precipitandosi.
Henselt's Protestantism did not preclude his gentle incursions into the fringes of the Catholic Church. The seraphic peace, after the fury of the 'Hexentanz', is achieved in No 4 ('Ave Maria') by a flowing four-part chorale, artfully spaced. Henselt would no doubt have played without using the sustaining pedal. The descending augmented sixths towards the end are characteristic of Henselt's idiom. It is quite likely that the study was suggested by No 71 and others of Cramer's set of 84 studies. (Weak echoes, originating in Cramer or Henselt, or both, exist in certain studies by Theodore Döhler, 1814–1856.)
No 5 ('Verlorene Heimat'/'Lost home') is a chordal study; for the most part the right hand sings a simple slow melody, unharmonized, but with three octave eruptions directly anticipating the brilliant octaves in the slow movement of Henselt's Piano Concerto and, later, the Ballade, Op 31. The left hand, a kind of mirrored inversion of the right, is full of stretched chords. The music accelerates (agitato ed inconsolabile – affrettando) to its gloomy, exhausted conclusion. The Peters edition of No 6 ('Danklied nach Sturm'/ 'Thanksgiving after a storm') opens lento, with a richly harmonized chorale, sixteen bars long. This is followed by a repeat of the melody in the right hand over rapidly flowing accompanimental scales in the left, to which are connected single bass notes at appropriate points, to give a solid pulse to the foundation. The central section, a beautiful variant of the opening chorale in D flat, is repeated, accompanied by rapid scales which merge into the increasingly elaborate restatement of the opening. One should note that the chorale section is omitted from the Augener Edition (but included on this recording).
No 7 ('Elfenreigen'/'Elves' Dance') is a spectacular tour de force whose difficulties derive from Chopin's F major Étude, Op 10 No 8. The arpeggios have a wider sweep thanks to Henselt's access to a keyboard with a larger compass, which enabled him to extend the torrents of semiquavers higher and lower, over a rhythmic three-note figure in the bass which provides a dance element. This is perhaps the most virtuosic of all the Henselt studies. The rather stern 'Romance', No 8, opens quietly with that type of four-part writing found in other Henselt studies. The 'Chor-Refrain' consists of a doubling of the soprano and bass voices, leaving the two inner voices to provide chordal accompaniment. The tension rises near the end (grandioso – imperioso, a favourite marking of Skryabin) as if Henselt were ordering his troops before sinking into silence.
The ninth étude is a rapid finger study for both hands. One can imagine Henselt sitting at his piano soon after he had seen Chopin's Étude in F major, Op 10 No 8, seizing on bar 26, displacing it by half a beat and out of it developing his own variation – transferring the inversion of the central section to the left hand. No 10 ('Entschwundenes Glück'/'Lost happiness') is a lovely study which embodies Henselt's conceptions of arpeggios and broken chords. In the opening and closing sections, a mournful melody, full of woe, develops constantly over an undulating arpeggiated bass which has a distinctive way of turning the thumb under the index finger at the top of each arpeggio (Lyapunov employed a similar pattern in his Piano Sonata). The modulation to the key of D flat (the much-favoured flattened sub-mediant) is effected with the utmost grace, and the mournful opening statement is transformed into a hymn-like melody – later employed as such by C H Purdey (1860) – over which play figures reminiscent of Chopin's Étude in E minor, Op 25 No 5, but greatly magnified in terms of stretch and colour. The return of the opening is followed by a quiet murmuring coda.
There is little difference between No 11, in B major, and the Étude in B flat, 'Repos d'amour', Op 2 No 4. Henselt's skill at joining an inner part to the outer voice in the same hand and combining with the left hand and sometimes introducing a duet is first to be found in the fourth of the 'Donizetti Variations', Op 1. Some editions printed at the turn of the twentieth century were transposed into B flat, presumably for easier reading.
A demanding conclusion to the Op 5 studies, No 12 ('Nächtlicher Geisterzug'/'Nightly ghost-ride') commences with a melody, high in the treble, displaced at the end of each group of rising broken chords which are paired between the hands. The procedure is modified and reversed in the central section. The return to the opening resembles a similar amplification of the descending thirds in bars 31–34 of Chopin's Étude in G sharp minor, Op 25 No 6. The editor, Emil von Sauer, proffers the suggestion of transferring every second of the semiquavers of the right hand to the left. Godowsky or Wittgenstein might have seen the potential for creating out of this a study for the left hand. As it stands, it calls for a firm bass and speed for its message to be fully appreciated.
from notes by Richard Beattie Davis © 2005


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Telecommunications device for the deaf


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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...
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.
re: chocolatetartguy
This one? http://www.sunrisedeli.net/
re: huiray
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.
re: chocolatetartguy
Oh I *am* jealous...I used to live about two blocks from there and it was a favorite!
re: pagesinthesun
Sounds good.
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
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.
re: pippimac
Heh. Any pictures?
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
Picture of the building which houses Ishin, taken by KL food blogger vkeong.
re: klyeoh
...and yet just outside it beyond the tree border is a 7-lane divided highway. :-)
[Jalan Klang Lama]
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
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?
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: cresyd
Appreciate the additional background.
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.
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
Regarding the ramen - do you recall if it was Thai, Japanese, Korean, Chinese? (Probably Korean?)
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
:-)) Thanks for the effort! Do update when you next get it.
re: huiray
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.
re: Bacardi1
Bacardi1/huiray - the Japanese are not known to be chili-heads, so the noodles are more likely Korean ramyeon ;-)
re: klyeoh
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!
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
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?
re: klyeoh
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.
re: huiray
Here's another pic showing the oil present in the dish more clearly.
re: huiray
re: huiray
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?
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)
re: huiray
Ah, you stagger it... I hadn't noticed the dates. I don't feel AS bad now :) Kudos to you, anyways!
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.
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)
re: seamunky
I confess I don't particularly care for refried beans.
re: JungMann
Why? Because of the, uh, "scent" of the zapped daikon? :-)
re: huiray
I just my coworkers know it was the daikon and not me!
Lunch Pt 1:
FILET-O-FISH. =) :::happydance:::
At my local McD's. With extra tartar sauce. Oh, the place has a grand piano.
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.
re: kcshigekawa
Pet chickens or farm-bred chickens meant for the table? If the latter, you can have cornbread-fed chicken for lunch the next time.
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
Sort-of-pet chickens; I got them mostly for eggs. They're named Clarissa, Jennifer and Ina...
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.........
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.
re: huiray
It's the bread that makes all the difference.
re: klyeoh
Looks very good. Was this a mix-and-match deal or a set item? What "regionality" was the restaurant?
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.
re: Bacardi1
SZCRN? Could you describe this more?
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.
re: Bacardi1
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?
re: huiray
Have only used the dried Ramen, as it's a staple in my pantry.
re: Bacardi1
Thanks to Momofuku Ando :-)
Bacardi, to your noodle dish, add a Tablespoon or two of ginger juice, and tell me what you think.
re: klyeoh
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.
re: huiray
The grated ginger would be optional then - ginger juice has a different effect on the overall flavor of the dish.
• 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.
re: westaust
Home-made? :-)
re: huiray
nah, bought from a non-chain vietnamese restaurant in a food court
re: diane2001v
I think soups are a year-round dish. There SHOULD NOT be a "season" for soups. IMO.
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).
re: JenJeninCT
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.
re: huiray
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.
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.
re: Bacardi1
Oh? My, that sounds fancy enough. :-)
Leftover pork belly stewed w/ salted turnip, on softened "mei fun" (Chinese rice noodles) with blanched "choy sum" (Chinese Mustard greens, "yu choy sum").
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.
re: sunflwrsdh
That sounds totally wonderful.
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.
Leftover frittata: leek, sun dried tomato, goat cheese and fennel seed.
Adapted from mark Bittman's Express Meals.
re: Harters
That sounds absolutely terrific, Harters! Was the chutney hot, or just spicy?
re: mamachef
Oh, 'tis hot & spicy.
Just for you, Marci, I'll post my "secret" recipe on the Home Cooking board.
re: Harters
Today, you are my hero, John. Yummina Yummina.
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.
re: huiray
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 :-)
re: klyeoh
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
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 . :-)
re: huiray
That would be like comparing apples with oranges! :-D
re: klyeoh
Nah. Maybe premium Japanese apples with misshapen gnarly apples...
Tapenade, anchovy & mozzarella tart - puff pastry smeared with the tapenade and topped with the fish & cheese. With a handul of bagged salad leaves.
re: chocolatetartguy
"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
re: huiray
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.
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: chocolatetartguy
"egg flower tofu soup" ???
re: huiray
Egg flower soup with cubes of tofu in it. It was nice on a cold day.
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
Meat, gravy, potatoes. What more can you ask for?
re: chocolatetartguy
Whoot! Not much, when comfort is what you crave and the weather is like it's been today.
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.
re: mamachef
Tuna melts - y'know, I haven't had one in a long time.
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).
re: JenJeninCT
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]
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. ;)
re: Bacardi1
Did you have the meal today, or are you getting it tomorrow?
re: huiray
No, I bought it & enjoyed it for lunch yesterday.
re: Bacardi1
Ah. Did you try it at the Farmers' Market the next day (today) too?
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.
re: huiray
Nice, especially those noodles!
re: klyeoh
re: klyeoh
...and some kind of sausage?
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
Spicy Mee Goreng and a couple veggie fritters from Hawker's Delight over on Main St-$8.00 w/tip.
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: chocolatetartguy
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.
re: huiray
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.
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
Photo to share:
re: klyeoh
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.
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!
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.
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.
re: shantihhh
Sounds good. Take pictures!
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
Another wonderful Burger's smoked turkey sandwich for lunch yesterday, but this time subbing in American Cheese for the Swiss. Just as tasty.
Beef short ribs slow-simmered soup w/ garlic, daikon & snow fungus.
Eaten w/ blanched/softened "mei fun".
re: Bacardi1
A different brand than previously, I wonder?
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
Well, what did you have?
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
re: klyeoh
Looks decent. Are beets a common accompaniment to such things nowadays?
re: huiray
Beets are certainly getting more popular in the UK these days - 3 decades ago, we'd associate that with Australia ;-)
re: klyeoh
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.
re: Harters
Why were beets (not pickled) have not been popular/common (seemingly) as a veggie accompaniment in the UK until more recent times?
re: klyeoh
Heh. Why Australia, back then?
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
On the strength of that autumn dish, I'm presuming you're currently in the UK, klyeoh?
re: Harters
Yes, I am, Harters - in London at the moment :-)
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
Yes, pumpkin seeds on top. Not sure what white-fleshed fish was used - cod or plaice?
re: huiray
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!
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
Romano beans, then?
Sounds like a nice dinner-in-the-making.
re: huiray
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."
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
But "French Beans" and "French-cut Beans" (or "Frenched Beans") are two different things.
re: huiray
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 ...
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.
re: chocolatetartguy
And how was the well-cured foo jook soup?
Fascinating, about your familial anecdotes. Thanks for sharing.
Deep fried soft tofu slices, eaten w/ Lingham's Hot Sauce.
Knackwurst & Savoy cabbage, finely chopped, simmered w/ rice vinegar, salt, Honteri mirin.
re: klyeoh
Oh - you mean rutabagas. :-)
Ah yes, suet - the necessary ingredient in British steamed puddings & SnKP.
Have you had Cullen Skink?
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
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"?
re: huiray
In a word: yes.
re: huiray
They *should* have a separate halal kitchen, if they want to do it properly.
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...
re: Mer_Made
Red cooked pork? Could you describe this more?
Smacked cucumbers?
re: huiray
You're sure to recognize this, huiray:
re: klyeoh
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.
re: Mer_Made
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!
re: huiray
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".
re: Bacardi1
Looks like you're on a spanish/hispanic/mexican streak. :-)
re: Bacardi1
Nah - more like a "fridge has conked out & new one doesn't arrive till Sunday, so minimal leftovers allowed" streak. LOL!!
re: mamachef
You left out diet Pepsi.
re: huiray
Never DIET!! BRING ON THE SUGAR!!
You're so right - but I see by now, it's a given....
re: mamachef
Oops, that's right...you take regular Pepsi - on ice - 1st thing in the morning. Heh.
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.
re: klyeoh
Veddy Fridayish. :-)
That's a Bakewell Tart? Not sure I see any jelly or jam...unless it was incorporated in the top layer?
re: huiray
The jam's between the sponge layer and the hard biscuit base :-)
re: klyeoh
Where it usually should be...I guess not that much was used so it's not clearly visible. :-)
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.
re: klyeoh
Oh dear. What happened - what did it turn out to be/comprise of?
re: huiray
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.
re: huiray
*Steamed* samosas? I'd never had those before!
re: klyeoh
No, no - the glutinous rice packages were steamed. (Note the period after the word "steamed")
The samosas were pan-fried.
re: huiray
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.
re: klyeoh
But they'd probably come out too soggy and with a "wrong" taste of sorts. Hmm, might actually try it one day!
13 Replies
re: klyeoh
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?
re: huiray
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.
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
The last time I had great beets in the US, it was at Alice Waters' Chez Panisse:
re: klyeoh
She was stingy with the beets. :-)
re: huiray
Shhhh! The SF Bay Area Chowhounds will kill you for saying that - they invariably worship at the altar of Ms Waters!
re: klyeoh
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!
re: mamachef
I never had a complaint about the portion size of appetizers. When I don't like the primi or secondi, I order multiple contorni.
re: chocolatetartguy
That's my favorite way to dine....multi-apps.
re: chocolatetartguy
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.
re: huiray
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.
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?
re: foodieX2
re: huiray
I know. Sad day for me...
re: Harters
Wow! Lunch was fine today, eh?
re: mamachef
Lunch was very fine - restaurant not home-cooked, of course.
re: Harters
I wondered about that!! Because it surely doesn't compare to what we call "lunch" in these here parts!
re: mamachef
Which taco truck? East Oakland?
re: chocolatetartguy
Yep!! By Ace hardware, by Eastmont. Can't handle the Fruitvale clustershtup today...
"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
Have you had Slocombe's Secret Breakfast Ice Cream?
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.
re: chocolatetartguy
Bourbon Mint. Krezzy-good stuff. Mary Canales is genius.
re: EWSflash
Onion Bhaji and Fish Jalfrezi from Dhaka Fish & Biryani-outstanding in every way!
re: Sam Salmon
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
re: klyeoh
Some pics to share:
re: klyeoh
Fresh haddock, I presume.
How about some Finnan Haddie in some Cullen Skink before you leave? :-)
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
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. :-)
re: klyeoh
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.
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
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.
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/
Kiełbasa jałowcowa (Juniper berry smoked sausage), sliced; sautéed w/ chopped Savoy cabbage & garlic. Served over spaghetti.
re: mamachef
Is that the stand at the Temescal farmers market? Bottom crust?
re: chocolatetartguy
That's the one - the restaurant proper is in Stockton, which of course makes the market option that much better....
re: mamachef
Ici has bourbon mint and pumpkin again today. One more serving left of bourbon pecan and it is really good.
I made myself a sandwich of avocado, cheddar, sliced almonds, and Russian dressing on good white bread.
re: klyeoh
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.
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.
re: chocolatetartguy
Where? Saigon, or 17th st?
re: mamachef
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.
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.
re: mamachef
Turkey & rice soup next, I presume. [With carrots & celery, of course!]
re: klyeoh
The spinach looks a little odd... :-)
Hmm, according to Wiki even the Anglo-Indian "Vindaloo" is supposed to be pretty hot?
re: Harters
With or without venison meat as well in it?
Babi Pongteh (sort of), with bamboo shoots added.
Harm Choy Tong, with chicken thighs.
Steam white rice.
Chicken tikka masala with grilled snapper fillet, boiled vegetables & rice. Desserts: Paris Brest & Mimosa torte.
re: Harters
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.
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
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.
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
Please expound on the Harm Choy? Would it work in soup, like pickled turnip greens?
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
Thank you for all the good info! Gotta try this.
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.
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.
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.
re: mamachef
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.
re: mamachef
Sounds very nice, though. :-)
I still haven't heard anything about turkey-rice soup. Or a soupy cousin thereof. :-D
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. :)
re: Bacardi1
Heh. As-is, or doctored?
re: huiray
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.
re: Passadumkeg
A bracing meal on a precipice, with the wind howling? I'm impressed. What device are you internetting on?
re: huiray
In a sunny shelter meadow. I'm back home on me Mac. Turkey soup for supper.
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.
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?
re: foodieX2
TG stuff, I presume?
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
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.
re: chocolatetartguy
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. :-)
re: huiray
Hah. I made game hens this year, and one breast for sandwiches!!
re: mamachef
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? :-)
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: mamachef
One year when I was on my own, I roasted a quail, a game hen and a squab. No easier than turkey parts though.


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WASHINGTON - Virginia's governor is out with his wish list for the state's public schools, and he's hoping state legislators give him a passing grade on his new proposals.
Just in time for the new legislative session that starts Wednesday, Gov. Bob McDonnell rolled out the second part of his 2013 legislative agenda to reform K-12 education.
McDonnell's education initiatives for the new session include rating school performance with an "A" through "F" letter grade system, instead of the current numeric grade, as a way to make it easier for parents to understand how their child's school is performing.
McDonnell also hopes to bring "Teach for America" to Virginia, a program that helps find and train teachers for hard-to-staff schools.
Working to improve the education experience is nothing new for McDonnell. Last month, he talked about raising teacher pay as a part of his education reform legislative package for 2013.
In the second phase of the governor's legislative agenda on education, McDonnell wants to cut down on red tape for school divisions and educators, provide early reading intervention programs for students through 3rd grade and provide algebra intervention programs for students in 6th through 9th grades who are at risk for failing the end-of-course test.
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