What are you eating?

[ultralinear]

A Wagamama recipe:  Seared Beef Sashimi



Followed by:  Egg, salmon & avocado on sushi rice with wasabi & pickled ginger

[Number Six]

Just had some hard-boiled eggs.

The way I ended up peeling them, you would count the number of eggs I cooked and subtract, oh, 30%. 

[Kalevala]

A Wagamama recipe:  Seared Beef Sashimi



Followed by:  Egg, salmon & avocado on sushi rice with wasabi & pickled ginger

You've been a busy boy!  How many people were you cooking for?

Haven't heard of Wagamama before but their online menu looks interesting.  Have you eaten at one of their restaurants before UL?

Just had some hard-boiled eggs.

The way I ended up peeling them, you would count the number of eggs I cooked and subtract, oh, 30%. 

Oh, I hate when I lose chunks of the eggs when pealing!  Some tricks:  use older eggs and prick them on the larger rounded side (you can use an old push pin) before boiling them, and then put them in a bowl of ice water for a few minutes.  I did see another trick online which was to put them into a small container and then shake them around (sliding them on kitchen countertop) to help loosen/break up the shells (mind you, he was cooking a dozen eggs).  Hope that this helps.

K

[drogulus]

     Tonight we had beauty burgers. I use 80% ground beef from Star Market. Consequently they are juicy as well as symmetrical.

[Kalevala]

Tonight we had beauty burgers. I use 80% ground beef from Star Market. Consequently they are juicy as well as symmetrical.

I hadn't heard of beauty burgers before.  Is this what you made or how would you define it?

https://www.youtube.com/watch?v=ONer2Z6eXfI

K

[ultralinear]

Haven't heard of Wagamama before but their online menu looks interesting.  Have you eaten at one of their restaurants before UL?

I believe there are just a few Wagamama restaurants in the US, but around here it seems you're never far from one - there's one right outside the Royal Festival Hall, and another actually in the foyer of the multiplex where we go to see movies, so very convenient for eating before/after a show, especially if like me you have a wheat intolerance that means you can't eat pizza or anything in a bun.  It's (fairly) fast food rather than fine dining, but it's all prepared fresh to a high standard.  They publish their recipes in a couple of cookbooks, that are generally quick and straightforward to prepare, and lend themselves to variation according to taste or availability of ingredients.

[drogulus]

I hadn't heard of beauty burgers before.  Is this what you made or how would you define it?

https://www.youtube.com/watch?v=ONer2Z6eXfI

K

    It's just a name Someone made up for my cheeseburger. She thinks it's beautiful because of the way the cheese kind of wraps around the burger as it melts. The trick is to take 2 slices of Swiss cheese and place them in an 8 point star pattern.

[DavidW]

Just had some hard-boiled eggs.

The way I ended up peeling them, you would count the number of eggs I cooked and subtract, oh, 30%. 

If you don't have an egg cooker, try that. I pierce the egg before cooking. The shell doesn't crack, and it offers an easy peel.

[DavidW]

I recently cooked cheese enchiladas from a simple recipe I found online. An odd topping the recipe requires is cabbage. Turned out it was perfect. It provided some crunch to contrast with the enchiladas.

[Kalevala]

I recently cooked cheese enchiladas from a simple recipe I found online. An odd topping the recipe requires is cabbage. Turned out it was perfect. It provided some crunch to contrast with the enchiladas.

Did you sauté the cabbage or make a slaw or...?

Ever curious here,

K

p.s.  Made a pot roast recipe that I love along with some mashed potatoes and also had some of the carrots and onions leftover from the braise.  Will probably make a salad to go along with it tonight and maybe cook some fresh veg.  Not hard to make and can finish it off in a slow cooker; it's quite tasty!  The most hands-on time is browning the chuck roast well.  I prefer to cook it (if possible) the day before eating it (separating the meat from the braising liquid).  This way, you can chill it overnight in the fridge and skim the fat off of the top of the liquid.

[DavidW]

Did you sauté the cabbage or make a slaw or...?

Nope! Chopped it, topped it. Soft enchiladas contrast with the crunch of the cabbage. It really works, you would be surprised! It is not authentic, but I'll be keeping that recipe!

[Kalevala]

Chives have been emerging in my garden (weather has been a combo of warm to snow to cool), so I cut some today to top some mashed potatoes that I will be making tonight to accompany some leftover pot roast--along with some other veggies (not certain as to what yet). 

By the way, I heard back from my friend (who thinks that he's never had pot roast before....but this is also a guy who keeps saying that he hates food); he loved it.  Happy cook here.   

K

[Karl Henning]

Arrived at Lulu's Bakery. Something new: I'm trying their biscuit and gravy, a dish I've not had in decades. Hearty portion, too.

[Kalevala]

Arrived at Lulu's Bakery. Something new: I'm trying their biscuit and gravy, a dish I've not had in decades. Hearty portion, too.

Did you get an egg to go with it?

I don't recall ever having biscuits and gravy before (really truly).  How was it?

K

[Karl Henning]

Did you get an egg to go with it?

I don't recall ever having biscuits and gravy before (really truly).  How was it?

K

No, no egg. It was very tasty, a meal that sticks to your ribs. I do feel that I've had my day's allotment of flour, though.

[DaveF]

Arrived at Lulu's Bakery. Something new: I'm trying their biscuit and gravy, a dish I've not had in decades. Hearty portion, too.

I'm guessing this is us being divided by a common language.  Biscuits:



Gravy:


Enjoy, Dr. H.

Thread duty: I'm currently enjoying a bottle of Adnam's Ghost Ship bitter, brewed in Britten country (Southwold).  And thinking affectionately of my late ex-father-in-law (I'm actually using his own engraved pewter tankard), who used to consume at least 3 bottles each lunchtime.  (OK, that's drinking rather than eating, but words can mean whatever you want them to, as we've already proved.)

[Kalevala]

I'm guessing this is us being divided by a common language.  Biscuits:



Gravy:


Enjoy, Dr. H.

Yes, what you call biscuits are cookies here in the US. 

What we call biscuits, well you can put various things in them like cheddar cheese and chives (heavier/denser biscuit) or your basic buttermilk (lighter); don't overmix the batter or they will be more like hockey pucks...other things too.

And there's various types of gravies here too.

Hope that you enjoyed the bitter and sorry for your loss.

K

[DavidW]

I'm guessing this is us being divided by a common language.  Biscuits:



Gravy:


Enjoy, Dr. H.

Well, it is Boston and not the south, so that is probably what Karl's having as well!



US biscuits are made with either butter or lard. They are not sweet, and either doughy or flaky in texture. The gravy that is poured on top of biscuits is usually made with sausage and flour. Massive saturated fat bomb! I'm sure Karl will need to waddle home and then take a nap after his meal.

[Kalevala]

Well, it is Boston and not the south, so that is probably what Karl's having as well!



US biscuits are made with either butter or lard. They are not sweet, and either doughy or flaky in texture. The gravy that is poured on top of biscuits is usually made with sausage and flour. Massive saturated fat bomb! I'm sure Karl will need to waddle home and then take a nap after his meal.

Well, Mr. Southern Boy, one can make them healthier these days....or maybe have one biscuit and some gravy along with some fruit and other things these days.    We know better--and not all of us are young 19 year olds working physical jobs.

Affectionately,

K