Breakfast/lunch/Dinner, what are you having?

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Scepticalscribe

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Slowly sautéed sliced cabbage, julienned carrots, sliced onions, then some diamonds of firm silken tofu added with teriyaki sauce over, mixed gently and simmered a few moments, then served on a simple chicken broth-based rice pilaf. A few scallion tops diced up for a garnish.

Sounds delicious.

Yes, even in a vegetarian meal, a chicken based broth works so much better than a purely vegetable broth.

These days, I eat very little meat, but almost every vegetarian soup, dish, broth, meal, does feature a chicken broth....

Actually, if and when Asian restaurants ever re-open, I would dearly love to be able to order a vegetable ramen with chicken broth.......and yes, that is what I have at home, these days.

I don't want to have to quote Walt Whitman.....
 
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lizkat

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Sounds delicious.

Yes, even in a vegetarian meal, a chicken based broth works so much better than a purely vegetable broth.

These days, I eat very little meat, but almost every vegetarian soup, dish, broth, meal, does feature a chicken broth....

Actually, if and when Asian restaurants ever re-open, I would dearly love to be able to order a vegetable ramen with chicken broth.......and yes, that is what I have at home, these days.

I don't want to have to quote Walt Whitman.....

Wait, what? Whitman about chicken? Or... ?
 

Scepticalscribe

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@lizkat:

No, the old - and quite wonderful - line - "do I contradict myself? Very well, I contradict myself...I am large, I contain multitudes..." line (which I love, and to which a male friend - a mentor in the study of history, and a very good friend, he was in his early twenties at the time, I was in my mid teens - one with whom I am still in touch, we spoke for an hour less than a week ago, from where he (now) lives in Spain, introduced me...oh, quite a few years/decades ago)...

He ran a history club/society for (well, yes, "bright" kids) and my name had been given to him by my school; in a stuffy, suffocating, society (and limited, - in terms of class, gender, race - the way the world is limited if you are a bright - especially a bright female - teenager, the way that nerds, though that term was then unknown, might experience the world in your mid teens) this was a revelation - you could be unashamedly intellectual and revel in it.

Anyway, one of the subjects that this society addressed in my time there was a production - a public production (to packed houses) performance is too strong a word, though the production did have elements of a performance in it - on Russian (Soviet) leaders from Kerensky to Brezhnev (another was the First World War - I did Lloyd George, which meant that even at 15-16, I had an unusually detailed knowledge of this subject matter), where each of us took one leader, and gave a talk on/from this person's perspective, and subsequently took (entirely unscripted) questions from a panel of specialist historians (often from the local university's history department), and then, also took questions from the invited audience (which also included proud parents).

In any case, on our Russian production, I was Lenin (and yes, my knowledge of Russian history - I had devoured biographies of the man, his world and that era to try to work out what made them tick - was unusually extensive from the age of 15), and I thank that society for giving rise to - encouraging, promoting - an interest in the history of that part of the world which stood me in good stead at university, and later, primed me to be aware of - to identify, to recognise - to be interested in - when changes began to take place in the USSR, and which meant that I had the knowledge, the interest (and the grades) to be in a position where I could offer to teach a course on all this stuff, which, in turn, allowed me to become recognised as a bit of an academic expert on this stuff, which also helped when I was subsequently recruited for my election monitoring work ......strange how things start, or, are triggered...

As Lenin, I worried (as you do when you are an idealistic teenager, but also a good school's debater, which I was) about Lenin's twists and turns, and compromises.

"I mean," I asked my mentor, "if asked", (yes, I wondered and worried about the questions that would - inevitably - come my way from the professional historians at the production), "how do I explain away Lenin's conversion to the NEP when he had been an avowed Marxist until then?" (there are those idiots - usually male, - who cannot conceive that women had any serious conversations of this sort, or, indeed, anything other than conversations of this sort of stuff as a teenager).

My mentor, bless him, advised, firmly, kindly, - but, quite calmly - this is how you deal with that question, and he quoted Walt Whitman, and carefully wrote out the quote by hand for me.

And that was my introduction to the work of Walt Whitman.
 
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lizkat

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No, the old - and quite wonderful - line - "do I contradict myself? Very well, I contradict myself...I am large, I contain multitudes..."

Hah, wonderful that I had just downloaded a Bob Dylan album, the 2020 one with "I contain multitudes" as its first track.

Sometimes coincidence is uncannily on the mark of... well coincidence!
 

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I am busily preparing a fish stew.

Originally, I had thought of preparing a either a chowder, or a fish goulash (with copious quantities of Hungarian paprika, green peppers, tomatoes, caraway seeds, onions and garlic). Thoughts of a Spanish inspired fish stew (with pimentón, Spanish sweet smoked paprika, and its hotter cousin), along with onions, garlic, carrots, tomatoes, red peppers, also crossed my mind.

But, I realised that I craved something inspired by Asian cuisine.

Thus, diced carrots and onions and tomatoes were sautéed in olive oil to which around eight salted anchovies (along with some of their oil) had already been dissolved; minced garlic (a head, or bulb of garlic, around ten cloves) and grated ginger (a thumb) were added; next, a roghly chopped chilli pepper (seeds and pith removed); a teaspoon of tumeric, two star anise, coriander seeds and cumin seeds, chopped lemongrass, shredded lime leaves, a little tom yum paste, were all added and sautéed.

Then, stock - a jug of chicken stock to with a few dessertspoons of Asian fish sauce had been added was added to the pan.

This has been let simmer for around half an hour, to 40 or 50 minutes.

Next, a tin of coconut milk shall be added, plus generous quantities of double cream.

This shall also be let simmer away, until blended.

Meanewhile, the fish mix (a mix of firm white fish - something along the lines of cod, or haddock, some red fish - salmon - and some smoked fish) was marinated in a marinade - a blend of freshly squeezed lime juice, sea salt and a heaped teaspoon of brown sugar - for around 40-50 minutes.

The fish mix - drained - shall then be added to the stock, and shall simmer - until cooked - a process of five to ten minutes.

Basmati rice to accompany.
 

Gutwrench

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Noodles...


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fooferdoggie

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my body hates carbs so I don't eat them too much I haven to had bbq cause for awhile between the sugar and the acid its a big no no. I regretted eating this but hey it was New Years day so some cauliflower salad like potato but without the potato. jut Edds and onions and steamed cauliflower some regular dill pickles and for the first them some brined picked or fermented ones that need refrigerated dill weed salt pepper and powdered mustard and mayo. it seems the cauliflower sucks some of the flavor out of it over potatoes but it works well enough. I get the butcher to bandsaw these meaty baby back ribs into about 1/4" thick strips then I cook them fast for about 15 minutes flip them and broil them for another 5 minutes to crisp them up. my wife and kid never liked aloes so I put them in after.
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lizkat

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Breakfast lunch and dinner have not been built around bucatini in this house for awhile. Finally found out why thanks to a four thousand word explanation in a Grub Street piece. I feel so much better now. The shortage is not a hoax, it's an FDA thing but it's not about people using a bucatini strand like a straw without cooking it first (don't ask).


It's about some missing enrichment to meet FDA guidelines... a couple milligrams of iron should do it... so De Cecco is working on it. Or you know you could cook it in an iron pot sometime if you could find some contraband boxes of it in the meantime. Anyway, try the stores again in February if your cupboard is bare of bucatini.
 

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A version of Nasi Goreng, actually it is an adaptation of Gordon Ramsay's Indonesain rice recipe.

Here it is:

And Indonesian rice: First,"old rice" (yesterday's left over basmati - I deliberately made extra yestersay when preparing dinner).

Finely diced onions and carrots (organic) sautéed, to which a cup of peas (from the freezer, but defrosted earlier) are added, and sautéed until soft; Chinese chives - finely chopped - are added to this - the lot seasoned with sea salt and black pepper.

Then, the spices are added: a grated thumb of galangal, and some grated ginger, and a finely diced chilli pepper plus a full head of minced garlic, all sautéed, and a little brown sugar. And finely chopped French onions.

Eggs (free range, organic, three or four) have already been whisked; then, they are added to the pan and scrambled briskly.

This is when the old rice is added, and fried, and sautéed (even toasted); at this point, I made a well in the rice, and added some sambal oelek paste, and some rendang paste into the well, - I tend to have a generous hand in such things - and fried them off, and then stirred the rice through them. Once that has been done, a dessertspoon (or two) of kecap manis, sweet Indonesian soy sauce, is added and fried off, and stirred and mixed through the rice.

The, it is ready to serve; yesterday's hot and sour fish stew (with cocount milk) shall be served with this.
 
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Scepticalscribe

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Actually my noodles was a rip off of a mi goreng recipe.

Please, what are you making? Nasi goreng? I was thinking the same.

However I bought steaks on Friday I really should cook. I’m torn.

Forgot to mention that I absolutely adore a really good mi goreng; that is a dish where I can effortlessly lose myself in a display of helpless greed.
 
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fooferdoggie

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well I have not cooked lasagna in al one time if you cant eat wheat or tomatoes its pretty much out. but I can handle tomatoes once in awhile and now they have almond pasta. so this was some meat sauce from a good store (not quite tomato enough) Italian sausage fresh mozzarella some ricotta and the almond pasta. the pasta is cooked only in the pan no boiling requited. but I ned a smaller pan to contain it and lower temp to keep the top a bit less crunchy. it turned out pretty good though the almond pasta makes it really rich you cant eat much of it. I doubt it would keep non wheat pasta usually turns to mush fast.
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fooferdoggie

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my wife is the only one eating the lemon chicken. it comes separate so it does not get soggy. so I just use a bowl dump the whole container of sauce so it gets really saturated and she does not have to try to dip each piece.
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