Fettuccine alla puttanesca
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The pasta king strikes again.
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So was the salmon cake dinner I purchased yesterday. One half yesterday, one half today for lunch. I love salmon cakes. Used my wee air fryer to revive the leftovers.
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Stir fry for lunch today, caramelized onions, assorted small peppers and a small rib eye steak that was cut into strips. Served over a “ pilaf” of farro, barley, orzo and rice
Dessert was a very small piece of lemon buttermilk cake with a ribbon of freeze dried strawberries/sugar in the center.
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I tried making some Chinese style egg noodles following this recipe and cutting with the spaghetti cutter:
It’s like an Italian egg pasta but with alkaline water added which gives it a different texture, adding some firmness and bounciness. I thought they came out well. I used some to make zhajiangmian for lunch today with cucumber, red cabbage, and gailan.
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Lunch today was beef ravioli from Subito Sandwiches. A bun was included but it was HUGE so I couldn’t eat it all. Oh well now I know what I will be having for lunch tomorrow 
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Those tacos are gorgeous!
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Where might I acquire this? I would like to make Chinese noodles.
You can make the powder by heating up baking soda - there is a method linked in the above recipe:
If you have a Chinese market that you can access you may be also be able to find bottled alkaline water, which is what I did:
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Ooh, thanks! I have plenty of Chinese markets, but un-plenty storage space.
Interesting that they use carbonates for their lye water as it should be NaOH or KOH (I guess it is for safety reasons ?). I wonder if NaOH solution (and higher pH) would change the texture even more.
I understand some of those words 
I found some discussions on reddit
https://www.reddit.com/r/AskCulinary/comments/4bee43/naoh_for_alkaline_ramen_noodles/
https://www.reddit.com/r/AskCulinary/comments/15c0cb1/is_there_a_reason_no_one_makes_shortcut_pasta/
Seems like safety is definitely a big reason?
One pot lunch…sautéed onion, garlic, escarole, andouille, half jalapeño, added chick peas, chicken broth quinoa and rice…a little squirt of harissa. Made enough for several lunches 
Plum ice cream with reduced plum juice.
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I realized around 3pm while running around town that I hadn’t had breakfast or lunch. The line for the Sam’s Club cafeteria was endless, so no dawg for me (plus they’ve been out of onions forever now). I remembered we still had a slice each of the Detroit-style pies we got last week, and I nuked the garlic dill pickle, then crisped up the crust in the pan.
No pic, you’ve seen it. Twice, I believe 
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Lunch after gettin’ muh hair did for the summer: leftover grilled zuke with feta, sumac & parsley, and a few slices of Nueske’s delightful smoked duck breast from our continuous freezer purge before Berlin.
Pretty delicious… or rather - pretty AND delicious 
#platingexpert 
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Coming around again…lunch on the terrace today, yesterday’s grilled chicken, chickpea salad with celery and scallions (NYT) , avocado /tomato vinaigrette, Sicilian cracked green olives.
Raspberry gelato with fresh raspberries
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Lye is used in cooking many Places and the US as well
Not only in Noodle making but in Preparing Meats, Dried Corn and a host of other edible things.
I use it for making Pretzels, Steam Ribs in Black Bean Sauce (豉汁蒸排骨), Vietnamese Beef Balls.
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Lye is used in different preparations but the photo shows different carbonate solutions which isn’t lye
