My friend laughed and asked why my lunches look better than his dinners.
At the start of the pandemic I splurged and bought a really nice collection of Japanese tableware.
It takes just as much effort to plate it up on these beautiful dishes from Japan as it would to throw them onto a regular plate and small dipping bowl. But gosh doesn't this tempt more?
Lunchtime. I'm late, it takes me 30 minutes to prepare salads, and I was posting stuff and started late.
In the summer, I make a different salad every day, in the city, but if we don't use up some romaine and baby spinach, it will spoil.
Usually in cooler weather, I make hot lunches. I build each different from the day before. You'll never hear a disappointed, "What? Salad again?", because tomorrow's won't have the same ingredients.
I was sitting at a table in a study space. I didn't really plan to have #lunch...
Three people joined later. One of them is a guy.
Guy takes out chili soup purchased from the cafe in the basement, opens it, made 1 swoop, sees there are chickpea... (Don't worry, he didn't eat anything)
Guy discusses with his friends whether to risk it (claiming he does have EpiPen with him) or otherwise dispose of the soup...
Me: "you know what, I'll buy your soup" gives $2 (60% off) as a token gesture
Hurrying home now, extra fast I hope the train takes me. Partner had mentioned in a message she couldn't help get a bit of #crab - already all cleaned and everything at the grocery store, just had to cook. Now kid2 sends me this pic, message - looks like it's cooked! #Food#Cooking#Indian#Curry #DasInKobe
Late #lunch with family after I got some work done this morning and on my way back picked up some parathas (#Kobe Spice, #Sannomiya ) - not our preferred kind (those are at Gyomu), but still made for a fabulous meal - with last night's ☝🏽 chicken #curry + sauteed cabbage #DasInKobe#AptCooking
Pic CW #Food
I had a blood sugar crash today, so my #lunch had to be a bit of a #ComplexCarb bomb. What better way to do that than to have #Wuhan's most famous #StreetFood: 热干面 ("hot dry noodles"). (Note: famous, not best! That honour falls to 豆皮 in my considered opinion!)
This dish is a relatively recent innovation and consists of extruded (not cut or pulled) #alkaline#noodles (this gives it a very different mouthfeel and a completely different reaction to sauces used on it) which have been briefly cooked, ideally, in a complex chicken broth, pulled from the water, drizzled with sesame oil, then rapidly cooled to room temperature. The noodles are then, at the time of serving, dipped briefly into the broth again to heat them up before being dumped in the bottom of a bowl, with sesame sauce and soy sauce (only a tiny amount!) thrown on top before garnishment. (Most restaurants these days put out the garnishes in a buffet so you can decide what you want in your noodles.)
Before eating you mix the noodles, the sauce, and the garnishes together and eat with great delight. (The final three words are mandatory!)
My garnishes of choice today included: marinated seaweed, chili oil, pickled daikon radish, coriander leaves, and the omnipresent green onion.
We tried a new Vietnamese pho place this weekend, Nichi Nan Pho in Ikebukuro. It was very good, fresh and well prepared, clean new restaurant, friendly staff, intense decor.
Home/apt now - and the last 2 things I picked up shikuwasa citrus (at airport) and umi budo (sea grapes). My host at OIST mentioned the umi budo at dinner and said I'd get it at the airport but I found a shop selling #Okinawa sea stuff on my walk. Not to be refrigerated (they shrink)
These are very interesting - crunchy, pop & dissolve in mouth and taste like seawater and oysters
Can't get grocery store cooked food all the time, but hey this Aji is terrific and already prepped & cleaned - partner just had to score, season with the #curry powder (no other just plain turmeric around), chili powder, black pepper and salt and then fried - 'blackened' Indian style
Great #AptCooking#lunch with rice and okra #DasInKobe#food#cooking#fish