Leftover fried rice and braised duck from yesterday with a stir-fry of assorted Asian greens that have been languishing in my fridge for too long.
I also had two chunks / segments of lotus root bought at different times, so I made some chips in the microwave and made the Sichuan-style pickled lotus root I buy in Chinatown with the rest. Will add some cilantro tomorrow.
The microwave chips turned out really crunchy and delicious, similar to cassava chips. Have to figure out how to get some interesting seasoning to stick to them, or else toss them or dip them in something afterwards
ETA: Forgot the black fungus / woodear mushroom salad. Also needs cilantro, bit otherwise just lovely.
It’s always fascinating how much difference 10-15 miles sometimes make wrt weather in this area - yesterday was a beautiful warm, sunny day with hardly any clouds
I bought some Aqua Star Argentine shrimp. I thought they were rubbery and they tasted ‘off’ when I boiled them up for shrimp salad. We didn’t get sick, but I won’t use them in that way again. Maybe grinding them up into a patty would be tastyier.
Managed to get this done before 7pm. Served with extra whipped riotta and grated cheddar (I was out of parmesan) on the side for others to help themselves, and some mixed salad leaves. Now I’m having a small glass of chilled white wine as a treat. My son normally avoids eggplant but ate 6 of the little bundles.
Yes, I moved from the Bay Area after 12 years there several decades ago. And I still vividly remember how much the weather could change in only one mile. Sometimes a few blocks!
This is what I said elsewhere about Argentinian shrimp.
Fully defrosted, they need less cooking than other types of shrimp, and don’t give the same visual cues, so it might take a turn or two to get used to them.
I think of them in flavor and texture as closer to lobster than shrimp, and use them in similar ways. They make a lovely faux-lobser roll, and are very nice cooked with a bit of butter to top a salad.
They don’t really work for me as a 1-to-1 swap for regular shrimp when I want a particular texture or flavor. So I don’t put them in sauces or curries, for example.
Just ate to capacity and then some at local ramen chain, Waku Waku. Very good tonkotsu ramen (creamy black garlic ramen for BF). I will need to be rolled home!
I’ve been covering them with a small, glass lid that fits perfectly, instead of trying for the restaurant flip, which usually ends up breaking the at least 1 of the yolks.
Nope, the steam occurs naturally. The lid is a tight fit, so that helps.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
79
We had a late lunch at an open house for a former mill restaurant that is being renovated. Enjoyed a smoked pork rib and a couple chicken wings, plus gumbo and rice. Was missing veg so I made broccoli, cauliflower and cheese soup when we got home.
Late errands today, even though I woke up at 5:45 and ended up playing the daily NYT Games. I dawdled all morning.
Home to watch the skies darken, some very loud thundahboomahs that scared the boyz, downpours after the thunder, sun coming back out, and then watch the messy Kentucky Derby.
Dinner was what I could find at MB because I didn’t take anything out of the freezer: a couple of center-cut (thinner than I’d like) pork chops, seasoned with olive oil, s/p, garlic-herb seasoning mix, and dried thyme. Seared in a hot skillet, white wine added on the flip, then a blup of heavy cream to sauce it up, along with a pinch more thyme.
Defrosted gingery sweet potato mash, and steamed green beans and applesauce alongside. With wine for the cook.
