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Post by Deleted on Aug 6, 2012 20:20:44 GMT
So, today I found myself sucked into a Japanese restaurant just past noon, which is not hard at all in Paris since there are more than 1200 Japanese restaurants in the city.
I ordered menu 8A which consisted of the starter of cabbage salad and miso soup, followed by 4 sushi items -- tuna and salmon, and ending up with a bowl of rice and 5 grilled brochettes: chicken, pork meatballs, beef, mushroom and cheese. I got a carafe of rosé to help me choke it down, although it wasn't bad at all.
[photobucket height=480 width=640]http://s450.photobucket.com/albums/qq228/kerouac2/food/?action=view¤t=783f0a44.pbw[/photobucket]
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Post by htmb on Aug 6, 2012 21:35:50 GMT
Lunch today was a barbeque pork sandwich, green beans, and corn on the cob. It was pretty good considering I was eating in a DC museum cafeteria again. This time it was the Museum of American History.
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Post by tod2 on Aug 7, 2012 8:06:18 GMT
Kerouac - a little more info on your delightful lunch please! Where and how much? It looked very good indeed.
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Post by Deleted on Aug 7, 2012 13:09:53 GMT
Oh, it was 14€ at some dive on boulevard de Sébastopol.
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Post by Don Cuevas on Aug 8, 2012 7:56:17 GMT
So, today I found myself sucked into a Japanese restaurant just past noon, which is not hard at all in Paris since there are more than 1200 Japanese restaurants in the city. I ordered menu 8A which consisted of the starter of cabbage salad and miso soup, followed by 4 sushi items -- tuna and salmon, and ending up with a bowl of rice and 5 grilled brochettes: chicken, pork meatballs, beef, mushroom and cheese. I got a carafe of rosé to help me choke it down, although it wasn't bad at all. I love that animated illustration! A new Japanese restaurant opened in Pátzcuaro; take out only. No tables or chairs. I will probably never eat there. This is at least the third or fourth Japanese restaurant to have opened in that city. Mexican sushi, for example, tends to have cream cheese and/or mayo in it. I just can't get my brain around such an incongruous concept. This is la tierra de tamales, corundas, churipo, pozole, birria, tacos,etc. I have no positive expectations that any local entrepreneurs have any real grasp of the subtleties of Japanese cuisine. Neither will I go to "Chinese" restaurants there or in Morelia, except after undergoing intensive mental conditioning (AKA "brainwashing".) |
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Post by Don Cuevas on Aug 9, 2012 18:19:43 GMT
Lunch, is so far, a series of antipasti, such as escalivada, peperonata, provolone cheese, Italian style salami and elegantly thin crackers. All washed down win some Sauvignon Blanc de Chile.
The main course appears to be cooking: golden sweet ears of corn and sliced roast turkey (Columbus brand.)
Then, a serious nap following the above.
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Post by Deleted on Aug 11, 2012 17:27:25 GMT
Mexican sushi, for example, tends to have cream cheese and/or mayo in it. I just can't get my brain around such an incongruous concept. I am increasingly appalled by the number of places that propose cooked sushi because people can't imagine eating raw fish. If I am eating cooked fish (as I am tonight), I don't need to disguise it as sushi. |
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Post by auntieannie on Aug 11, 2012 20:07:14 GMT
I had a late lunch of avocado and tomato salad.
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Post by Don Cuevas on Aug 15, 2012 0:40:07 GMT
Lunch today, August 14, 2012: finished up the White Bean Puree and the Escalivada. Somewhat later, boiled some spaghetti and improvised a sort of Romesco sauce from whole almonds, garlic, anchovies, piquillo peppers, olive oil and various Pimentones, both picante and dulce-smokey. Thickened with a bit of tomato paste. It's a lovely color and a smooth texture.
A little on the pasta and some grated cheese. Quite good!
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Post by htmb on Aug 15, 2012 23:21:20 GMT
Lunch? What lunch? I worked through lunch.  |
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Post by Don Cuevas on Aug 16, 2012 22:19:24 GMT
August 16, 2012: leftover Mole de Olla/Churipo. There's lots more in the freezer.
Bought eggplants with which to make Eggplant Parmigiana tomorrow.
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Post by Don Cuevas on Aug 17, 2012 18:42:58 GMT
I decided the grill the eggplant slices over charcoal, as our broiler is pretty crappy and I didn't want to fry them.
So I fired up the grill, which wasn't too hard, taken in easy steps. In the meanwhile, I prepped the eggplant and made the sauce, sliced the cheeses, queso Oaxaca and smoked provolone, etc.
<Skipping a whole bunch of details here.>
I assembled the dish in a large, lasagna type pan. Contrary to the recipe instructions, I first put down a shallow layer of homemade fresh basil tomato sauce, then a layer of char-broiled eggplant, another layer of sauce, then a layer of dry breadcrumbs seasoned with chopped fresh garlic, parsley, s&p and shredded Uruguayan Parmesan type cheese. Then started over with eggplant slices, etc, ending with crumb mixture.
I put it to bake ~20 minutes at about $400º F., which was enough to melt the cheeses and brown the topping.
When I decided it was ready, I withdrew it from the oven and let it set a while, while we ate our gazpacho like soup course.
The Parmigiana was superb, rich but not excessively oily. There's plenty to freeze for future meals.
After a few accompanying glasses of Chilean Malbec, I'm ready for a serious nap.
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Post by Don Cuevas on Aug 18, 2012 16:13:12 GMT
Today, some sort of seafood, maybe a big caldo at Mariscos La Güera. It's cold and damp here in Patzcuaro. Back from lunch. Mariscos La Güera had a new item on the menu; Salmón a la Plancha. Three of us ordered it and were very happy that we did. A large serving is only $126 pesos, about $9.65 USD. It came with the usual rice and salad. We were also given, on the house, cups of Caldo de Camarón, a medium spicy shrimp broth.  Salmon a la Plancha |
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Post by Don Cuevas on Aug 20, 2012 22:31:58 GMT
August 20, 2012: Lunch at the Costco snack bar in Morelia. I had some of 2 huge slices of "pizza Italiana", meaning the Kitchen Sink, la señora had a Chicken Bake. We paired our food with Fuze Tea. Never had that before. Not bad. fuze-tea.com/ |
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Post by rikita on Aug 21, 2012 20:08:44 GMT
bought a can of chicken, mushrooms and peas in cream sauce today, and a bread roll... tomorrow i will take along left overs from today's dinner (pasta and tomato sauce with zucchini and yellow peppers)
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Post by bixaorellana on Aug 21, 2012 21:26:01 GMT
I'm gratified to see that everyone is eating well.
Just ate my lunch -- or whatever you call it at 4 in the afternoon when it's the first food of the day.
I made stuffed mirlitons and they are extremely yummy.
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Post by Don Cuevas on Aug 21, 2012 22:57:03 GMT
Roasted Turkey and Provolone on homemade rye bread with roasted sweet red pepper. Sliced tomato and coleslaw on the side.
To Bixa: I'd probably die, in writhing agony, if I had to wait until 4 p.m. for my first food of the day
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Post by bixaorellana on Aug 21, 2012 23:14:01 GMT
But while you're casting aside the covers, eager to begin the day before the roosters are up, I''m still slumbering peacefully, thus not creating any need for caloric intake.
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Post by Don Cuevas on Aug 22, 2012 9:16:13 GMT
4:16 AM: I'm already thinking of what to have for breakfast.
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Post by bixaorellana on Aug 22, 2012 15:27:21 GMT
What time do you go to bed -- dusk?
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Post by Deleted on Aug 22, 2012 17:44:04 GMT
I ate a vanilla fromage frais at about 6:45 this morning and nothing since then. But before 9pm, I am having spare ribs. (The current local time is 7:45pm.)
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Post by Don Cuevas on Aug 22, 2012 20:12:47 GMT
What time do you go to bed -- dusk? Yesterday evening at 7:30. Sometimes, we stay up late, like 8:30. Once in a rare while, maybe until 9. August 22, 2012: Lunch. Uchepos (purchased) with calabacitas a la Michoacana, from a Diana Kennedy recipe. Onion, garlic, roasted tomato, salt and epazote. And, of course, diced calabacitas (baby courgettes.) Served with crema and shredded queso añejo al gusto. |
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Post by htmb on Aug 22, 2012 20:14:44 GMT
Bixa and Don, are you both in the same time zone?
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Post by Don Cuevas on Aug 22, 2012 23:45:28 GMT
Bixa and Don, are you both in the same time zone? Sí. |
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Post by bixaorellana on Aug 23, 2012 1:24:54 GMT
We wouldn't have it any other way.
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Post by Don Cuevas on Aug 23, 2012 18:08:49 GMT
Yes; Bixa and I are brother and sister, but born to different parents.  Lunch: August 23, 2012: Some kind of mysterious, not-quite-identifiable beetish, cabbagey borscht-like soup, has morsels of mystery meat (possibly beef, but could be corned beef, which we haven't had in several years.) been in the freezer since  . Also pressure cooked potatoes, thick sliced, home made pumpernickel bread, sour cream (crema) and enough iced vodka to anesthetize the taste buds. |
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Post by htmb on Aug 23, 2012 22:26:18 GMT
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Post by Don Cuevas on Aug 23, 2012 23:03:56 GMT
As we ate the soup (which was really quite good), I thought that the mystery meat bits were leftover sauerbraten. It all makes sense now: red cabbage and sauerbraten leftovers. I'm a bit disappointed that I didn't find any potato pancake remnants in it. Its origin remains shrouded in a cloak of mystery.
I forgot to mention that for dessert we had soft gingerbread and an apple, guava and dried cranberry compote.
I have some turkey dressing (stuffing) from Thanksgiving that we ought to use up before long. The giblet gravy from TG was already used as part of the Cajun Gravy at our Popeye's Chicken and Biscuits dinner.
Although it's late August here in Michoacán, with all the rain we are having and the cool temperatures, it feels like Autumn back in the North Country. So soups are almost always appropriate fare.
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Post by Deleted on Aug 25, 2012 10:52:40 GMT
Lunch today was tripes à la mode provençale.  |
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Post by auntieannie on Aug 25, 2012 12:48:44 GMT
I cooked shop-bought gnocchi and added them to a quick sauce made as follows:
- soften half a chopped large onion in oil and a little butter.
- rinse thoroughly and chop the leaves that came attached to the beetroot. add them to the softer onions
- a bit later, add some left over smoked salmon pate and some cream cheese.
add the cooked gnocchi to the pan, mix, serve. it was nice.
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. Also pressure cooked potatoes, thick sliced, home made pumpernickel bread, sour cream (crema) and enough iced vodka to anesthetize the taste buds.