Lunch 2023 (!)

Just made this ’ one-of-a-kind ’ sandwich for brunch:
Open sandwich of toasted Sprouted Wheat Bread topped with homemade Cherry Tomato Bruschetta, Clam juice, Spanish Conservas Galician Coast Razor Clams and Fried Eggs…Exotic, different and surprisingly delicious!

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Steak tacos for lunch today, using up some bits and bobs from the cheese drawer.

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I was absolutely starving by the time I got home from my annual eye exam around 1:15 & probably would’ve been happy eating a shoe, but a 2-egg scramble with fresh dill and some Aldi lox & Inglehoffer’s creamed horseradish along a small bowl of leftover salad from last night’s dinner made for a perfectly satisfying first meal of the day – breakfast, lunch, brunch – whatever you want to call it :woman_shrugging:

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I made chawanmushi yesterday. I put in chicken, prawns, scallops, shiitakes, seafood sticks and then topped it with caviar and parsley. It was lovely even though it split. At least I think it split because everything was cooked but there was liquid in the bottom from the dashi so I’m not sure where I went wrong but I’ll keep trying throughout the week.

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I make it all the time. Love the stuff.

Just some unsolicited advice if you will indulge me.

  1. Try straining your egg mixture
  2. Make sure all your ingredients are room temp
  3. When steaming, use the lowest setting possible and keep the lid slightly ajar. The simmering water should be 176-194ºF (80-90ºC).

Gorgeous food porn.

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@Cristina Have you made it where it hasn’t split? If not it might be worth trying without any additions to the egg first to get the technique down, and then experiment with adding things (you may have to dial back liquid a bit if your additions will exude liquid for eg).

Here’s a chawanmushi thread, and I like this guide for their precise instructions.

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Thank you! I was hoping for advice so I appreciate it. I did strain it a few times but I think my problem was my steam was too hot. I got impatient with how long it was taking (I checked after 20 minutes and it was very raw) so I probably turned it too hot. I also had the lid fully covering it which might have made it even hotter.

I’m making another batch tomorrow and will try it at a lower temp. How long is it supposed to take? I’ve seen recipes say about 20 minutes but I’m thinking it could easily take me double that if not more?

No this was my first ever attempt. I was worried about my proportions too. I did about 300ml stock to 3 eggs and I’m not sure if that’s on the high side but it’s a good idea to try and get the base itself down first. I’ve got plenty of the custard mix left so I’ll give it more tries to see if I can get it right.

Thank you for the links by the way! I’ll be checking those out before my next try.

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It should be 20 minutes.

But this will vary depending on the size and shape of your ramekin or chawanmushi cups, the ingredients in your egg mixture (the more meat, the longer the steam time), how much actual custard is in your ramekins or cups, and probably most important how thick the walls of your cups are.

I only steam 1 egg at a time - takes me 7-12 mins.

Was looking for my liquid proportion - found it: 1/2c per egg (though one recipe I learned from used the egg shell as a measure and did 3 iirc egg shells worth of liquid per egg - I am not great at cracking eggs so that wouldn’t work for me as the shell size could be anything when I’m done :rofl:)

There’s a way to cut the time in the microwave but I haven’t tried that enough to get my timing down.

Thank you @ipsedixit and @Saregama for the tips! I’ll try another batch today so fingers crossed it doesn’t split.

Sandwich
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Glamour shot of said sandwich
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That’s a lot of raw onion. My kinda sandwich!

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The Bay Area “second summer” appears to have started, had some cold shrimp tostadas for lunch.

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I hear you’re in for a hot one! Be safe!

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Boy has it. :hot_face: :weary:

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My least favorite time of year! :sweat: :sweat: :sweat:

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Fall/autumn weather has become crazy in Cali.
BITD, hikes in Point Reyes were pretty nice and the sunsets spectacular, but even in the early 70’s I can remember the sweltering hot, hot days and the smoke from the fires. No ‘spare the air’ days, then. Come Halloween, some kids would pass out during the school parades; those in the heavy bear and gorilla costumes had it bad.
We’ll never forget the Hills Fire of '91. :disappointed_relieved:
Spring was always my favorite time in the BA.

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It’s taco Friday, so… Cajun shrimp, 5 spice Asian beef, and brisket tinga.

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