What are you eating?

[Kalevala]

For lunch:



Palestinian scrambled eggs (with onion, garlic, tomato, green chilli, yoghurt & fresh dill) on home-baked rye toast.

From John Gregory-Smith's Fast Feasts:

Sounds yummy!

K

[LKB]

I believe some scrambled eggs require shelter within my person. Either six or eight, depending on how altruistic I'm feeling when l get to the restaurant. 

[DavidW]

I believe some scrambled eggs require shelter within my person. Either six or eight, depending on how altruistic I'm feeling when l get to the restaurant. 

For me, I had a sandwich and a salad for lunch. What do y'all like in your salad? I've been going with romaine, avocado, cucumber, raspberries, hardboiled eggs, sunflower kernels, and a basic vinaigrette.

I'm cooking pork chops, couscous, and peas for dinner tonight.

[Kalevala]

For me, I had a sandwich and a salad for lunch. What do y'all like in your salad? I've been going with romaine, avocado, cucumber, raspberries, hardboiled eggs, sunflower kernels, and a basic vinaigrette.

I'm cooking pork chops, couscous, and peas for dinner tonight.

That sounds like quite a healthy and filling salad!  I've never put raspberries in one before; will have to give it a go [though I have had raspberry vinaigrette--back in the day].  I do sometimes add fresh, ripe strawberries to a salad with a basic balsamic vinaigrette.

I like to mix it up as far as ingredients go.  A few times this winter I've made a salad using baby spinach, mandarin orange segments, almond slivers tossed with an Italian vinaigrette.  It's a nice offset in particular to heavier/fatty mains.

When I'm not feeling lazy, I like to try making some different salad dressings.  Here are two that I really like:

1) This is from a Jack Bishop cookbook

1 med. clove of garlic, peeled and lightly crushed
2 teaspoons sherry vinegar (I like to add more)
1 teaspoon Dijon mustard (I like to add more)
salt and freshly ground black pepper
3 Tablespoons extra virgin olive oil

Note:  I like to make mine with more of a 2-1 oil to acid approach.

He calls for rubbing the inside of the salad bowl with the garlic clove; I like to add it to the dressing, shake, and then sit in the fridge for a few hours.  Then I remove the garlic.

Goes great with plain leafy greens.   He has it with a mixture of arugula (6 cups stemmed) and 2 medium Belgian endive (ends trimmed and sliced thinly crosswise—about 2 cups).

2)  This is reminiscent of the kind of dressing that one would find in American Japanese restaurants back in (I want to say the 1980's).  Good with iceberg.  I've made it once so far, but really liked it.

https://pickledplum.com/japanese-restaurant-style-ginger-dressing/

K

[DavidW]

2)  This is reminiscent of the kind of dressing that one would find in American Japanese restaurants back in (I want to say the 1980's).  Good with iceberg.  I've made it once so far, but really liked it.

https://pickledplum.com/japanese-restaurant-style-ginger-dressing/

K

Those restaurants still have it! At least the one in my town.

[Kalevala]

Those restaurants still have it! At least the one in my town.

  Well, now you can make your own!  I think that the last time that I had it in a restaurant was either in the late '90's or early 2000's?  *It's quite tasty and pretty healthful and kept well in the fridge.  Trying to remember what the last kind of dressing that I had?  I don't believe that I've ordered [or came with a meal] any type of green salad in a Japanese restaurant in ages.  I do love various kinds of seaweed salads nowadays.  I should try making some of those at home.

*It takes a bit of time (No, not hours!) and makes a fair bit too.  Do you have a food processor?

K

[DavidW]

Do you have a food processor?

K

No, but I have a blender.

[Kalevala]

No, but I have a blender.

Hmmm.  Off the top of my head, I'd be tempted to add some hand-grated carrot toward the end.  Am tired now, but will double-check the recipe.  Blenders are good for a number of things, but would need to adapt.

Best wishes (and sleepily),

K

[AnotherSpin]

Bánh bao. Vietnamese food is one of my favorites.

[Kalevala]

No, but I have a blender.

Hmmm.  Off the top of my head, I'd be tempted to add some hand-grated carrot toward the end.  Am tired now, but will double-check the recipe.  Blenders are good for a number of things, but would need to adapt.

Best wishes (and sleepily),

K

I looked at the recipe again and noticed that it Does call for a blender--not a food processor, so I suspect that I did make it in a blender.  In any event, I did really like it.  I think that I also made a mental note to use a bit less oil in it next time.

She, the author of Pickled Plum, also has some other recipes that I'd like to try; one of which, is her recipe for Japanese sesame dressing and also the one for Nasu Dengaku (an eggplant dish glazed with a miso sauce).  I'm getting hungry now!

K

[LKB]

Nothing at the moment, but there's some salmon in the fridge which will probably soon be warming up.

[ChamberNut]

Coarse Ukrainian garlic sausage. Yummy!

[Kalevala]

Nothing at the moment, but there's some salmon in the fridge which will probably soon be warming up.

I love salmon, but I miss wild salmon.  So hard to find it these days and in the species that I really love.  We've really screwed up the environment and overfished.   

K

[Kalevala]

Coarse Ukrainian garlic sausage. Yummy!

What's that?

K

[DavidW]

Nothing at the moment, but there's some salmon in the fridge which will probably soon be warming up.

Nice! I haven't had salmon recently, but last week I baked flounder.

[ChamberNut]

What's that?

K

Comes in many variations and adjustments in flavour, but it is a ready to eat sausage you can get at the deli. Very common here in Manitoba due to our large 2nd and 3rd generation Ukrainian heritage immigrants.

Comes in coarse and fine grind varieties. Traditionally called kielbasa or kolbassa (prounced kubissa). But many just call it garlic sausage or coil garlic sausage.

Often bought to do charcuterie trays with cheeses and pickles.

People will slice it thin, or just rip off a hunk off the coil like I do and eat it like that. 

[Kalevala]

Comes in many variations and adjustments in flavour, but it is a ready to eat sausage you can get at the deli. Very common here in Manitoba due to our large 2nd and 3rd generation Ukrainian heritage immigrants.

Comes in coarse and fine grind varieties. Traditionally called kielbasa or kolbassa (prounced kubissa). But many just call it garlic sausage or coil garlic sausage.

Often bought to do charcuterie trays with cheeses and pickles.

People will slice it thin, or just rip off a hunk off the coil like I do and it eat like that. 

So, it's pork based?

K

[ChamberNut]

So, it's pork based?

K

Generally, yes. Although some will make varieties with beef or bison or deer. But traditionally yes, pork.

[Kalevala]

Generally, yes. Although some will make varieties with beef or bison or deer. But traditionally yes, pork.

Give a person a chance to fix their grammatical errors. 

K

[ChamberNut]

Give a person a chance to fix their grammatical errors. 

K

Hah! I fixed the "in quote".