lunch =
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- _me_1
I went here for lunch today with some lovely company.
i had the moreton bay bugs - she had some market price fish thing....
the chablis was from france.
in it to win it !
:P
- Squiddy11
learned to make soba sauce (not exactly rocket science) instead of buying the bottle of concentrated one. plus everything was on sale :-)
- that food looks great.
and nice mouse mat!uan - Yum.mort_
- Nice workcanoe
- full recipe please and thank youKrassy
- Oh god, are those natto beans??Akagiyama
- natto beans are tough unless you're born eating them... ickcanoe
- yep, natto! love it. natto, yamaimo, okra, green onion. I think I've only had a few times when it was nauseating probably on the verge of expiringSquiddy
- @krassy the sauce is basically:
- 1/2 cup soy sauce
- 1/2 cup dashi
- 1 tbsp sake
- generous shake of bonito flakes
Combine in a small pot and simmer for 3-5minSquiddy - let it cool and store it in a jar. when you wanna use it dilute 1 part concentrate + 2–3 parts cold waterSquiddy
- ^ there are other ways and some people add mirin or sugar. (I don't like it when it is sweet).Squiddy
- Usually the next day I'll make it: boil the okra. while that is happening, grate the yamaimo. and cut the green onions.Squiddy
- when youre satisfied with the tenderness of the okra dump it in cold water. and put the pot back, bring the water to boiling and add the noodlesSquiddy
- while noodles are cooking, slice up the okra. (in the grating container or a bowl) on top of the yamaimo, add green onion natto and okra.Squiddy
- i forgot, figure out how much broth you want. and figure out the concentrated sauce to acheive that. pour that amount into a jar or bowl.Squiddy
- instead of dumping all the noodle water, add that to the concentrate. then add regular water. so concentrate + (noodle water + regular water).Squiddy
- in a strainer dump the noodles and rinse so the water is somewhat clear. then put it in the bowl you'll eat from.Squiddy
- then pour the sauce on to that. I tend to pour enough to cover the noodles. (so you probably need to test your concentrate so it is not too watery or too salty)Squiddy
- an now you can pour the natto, yamaimo etc on top of the noodes/sauce. basically it will slide out of the other bowlSquiddy
- hope that makes sense. hope it works out for youSquiddy
- oh yeah, for better info, google for "mentsuyu" (the sauce) and "nebaneba" (this style of foods)Squiddy
- @Squiddy thank you for taking the time to share all this! I'd love to try and make it!Krassy
- that food looks great.
- OBBTKN0
Everything's rushed today... for lunch, pasta with vegetables, minced meat, tomato, and grated cheese, accompanied by a glass of red wine. For dessert, aged Idiazabal goat cheese!
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- Nairn6
I've got leftovers from the Chicken Adobo I made last night. I've been meaning to try to make it for a while as I figured it'd check the relevant boxes for household consumption (primarily - will the kid turn her nose up at it?) and by God, was it good!
Entirely exceeded expectation, and really simple to put together too. It's sort of hard to fuck up and easy to embellish.
I'm lucky I had any left over because every time i went back into the kitchen after we'd eaten I'd sneak 'just a quick taste'... .
- I had adobo the last 3 nightsYakuZoku
- Nice! This one is in a semi regular rotation (once a season usually) in our home, and even the kids love it.monospaced
- Yeah, it's great! I've made a couple of vinegar-based dishes and I'm always surprised at how it comes out - I was just wary about the sheer amount of vinegarNairn
- And soy, but it all melds together beautifully. Kids like tart and sweet and salty, so this is winner winner chicken adobo dinner for themNairn
- You guys have recipes you follow?Nairn
- Nice!! I'm going to make this tonight as the missus is away for the weekend. Not sure why i've never tried making before but it sounds like a flavour delight.Ianbolton
- I've found myself trapped in a 'typical spread of spices' so have been trying to edge out of that. Surprsing here is that the subset of things I'd use anyway...Nairn
- ...resulted in a completely different flavour.Nairn
- OBBTKN1
Today's winter menu: cream of vegetables (with leek, pumpkin, carrot and garlic) and roast pork knuckle, a glass of wine and for dessert, soft cheese.
[No pics]
- PonyBoy12
Shepherd's Pie leftovers from last night's cast iron dinner...
- Squiddy4
Ume and cucumber on sale!
- OBBTKN4
Today: Ramen "my way". With rice noodles, vegetables, mushrooms, and braised pork in soy and oyster sauce, a hard-boiled egg, and chicken, onion, and garlic broth. With a glass of wine:
- OBBTKN2
Sunny and beautiful weather today ;)
For lunch, brown rice with vegetables and portobello mushrooms, with a couple of fried eggs, accompanied by a glass of young red wine from Navarra.
For dessert, Idiazabal cheese.
- OBBTKN2
Timing.
You eat early, but you're craving those squid, prawns, and vegetables and want to make a quick seafood paella.
But your wife won't be home for two hours, and your daughter for three... It could be worse:
- OBBTKN1
Fast one, cream of pumpkin, leek and carrot soup, pork loin on bread with cheese and a glass of wine (no pics).
