What Are You Eating Today? Part 5

[bluenoter]

The Part 4 thread is over 1,000 posts and conveniently inactive, so I'm starting a new one.

Seems as if I always list the same meal---a sort of pasta primavera with a few variations. Tonight's pasta will be whole wheat linguine tossed with a little garlicky, herb-y oil and mashed tomato. The cooked veggies in it will be broccoli, "plain old" mushrooms, and zucchini, all fresh, along with frozen peas. As usual, nonfresh grated parmesan.

Yes, I'm just getting around to making dinner.

[Pete C]

Last night: K.C. spare ribs, sauteed brussels sprouts accompanied by Chano Dominguez doing a flamenco jazz tribute to Kind of Blue (it worked).

[bigtiny]

tonight Thai-style red curry with pork (including baby corn, bamboo shoots, green pepper, zucchini, and basil) in coconut milk with some fish sauce. With rice.

I haven't got all of the stuff to make it authentic, but it's always good....

bigtiny

[Jimmy Cantiello]

Last night for dinner:

Cheez-It® crackers

Jack Link's original beef jerky

deluxe mixed nuts

[Jimmy Cantiello]

This one's for Olewnick.

From Serious Eats: New York
Coolest Thing We've Ever Seen: Mobius Strip Bagel

Posted by Carey Jones, December 7, 2009 at 4:15 PM

[Photos: George Hart]
A bagel is a geometric marvel all on its own—leave it to an MIT Ph.D. and mathematically minded sculptor to up the ante.
Professor and artist George Hart figures out how to cut a bagel into two congruent halves—they "pass through each other's holes, like two links of a chain." One bagel. Two halves. Unbroken. Interlocking.
Impossible, you say? Not when "the motion of the knife follows the surface of a two-twist Möbius strip." Yes, in a single long knife cut, you can transform an everyday bagel into two linked halves. And the best part?

It is much more fun to put cream cheese on these bagels than on an ordinary bagel. In additional to the intellectual stimulation, you get more cream cheese, because there is slightly more surface area.

[bluenoter]

Coolest Thing We've Ever Seen: Mobius Strip Bagel

   

[Jimmy Cantiello]

Today for lunch I'm having Chinese. It'll be 回鍋肉 which comes with fried rice.

[Jimmy Cantiello]

Last night I had a pound of pork boudin for dinner. I have a pound of alligator boudin in the freezer just waiting for me to pounce on it.

[Pete C]

I have a pound of alligator boudin in the freezer just waiting for me to ponce on it.

You're pimping for alligator sausage?

[Jimmy Cantiello]

Sometimes they don't pronounce the "u" in cajun country so I was just trying to be authentic.

[Jimmy Cantiello]

And if you buy dat explanation I got dis heah bridge in Brooklyn I'll be willin' to sell ya.

[bluenoter]

Jimmy, I hope you enjoyed the 回鍋肉 yesterday (#7).
 

[Jimmy Cantiello]

I did enjoy it but there was too much 炒飯 in the dish.

[Pete C]

One of the most unfortunate signs I've seen in a Chinese restaurant window was:


Lunch Special
Come with Rice

[Jimmy Cantiello]

[bluenoter]

Posted in Part 4:

Butternut squash soup recipe, anyone? I found an easy one with 3 cups chicken stock, garlic and ginger but I can't for the life of me figure out where I saw it now. I've never cooked butternut squash before but I saw this one at the grocery store and had to buy it.

 

[tippy]

Grazzi, blue.

[lonely-at-the-top]

One of the most unfortunate signs I've seen in a Chinese restaurant window was:


Lunch Special
Come with Rice

poor spelling

Comes with Mice

[clinthopson]

Feeling our cool weather, last night I whipped up a good old beef stew with onions, tomatoes carrots, taters, turnips, peas and leeks cooked in dark beer.

I picked up a couple of ideas from Cooks Illustrated which sound strange but really kick up the dish. I made a paste of grated garlic, tomato paste and anchovies and browned it with the leeks and onions. After cooking the stew for 3 hours in the oven I put it on the stove top, brought it to a good boil and added a envelop of gelatin dissolved in some warm water.

The sauce came out as if it had been reduced for hours.

There's enough left over for Sunday dinner.

[Pete C]

Feeling our cool weather, last night I whipped up a good old beef stew with onions, tomatoes carrots, taters, turnips, peas and leeks cooked in dark beer.

A variant on carbonnades a la Flammande?

[clinthopson]

A variant on carbonnades a la Flammande?

Pretty much, there's nothing new under the sun.

Carbonaddes a la Flammande usually only has onions and not a lot of other vegetables.

Come on baby, stew my beef.

[stonemonkts]

Lunch:

[Sand]

Lunch:

Nice, I hope you had some natural fats for breakfast and dinner :-)

[Sand]

OK, Pete, leave out a couple of bottles of whiskey and some carbs!

[Sand]

Cod:


Argetinian Red Wine

[Squaredancecalling Steve]

Spaghetti pie -- first time my wife made it, delicious, she said it was more trouble to make than it was worth so it may be a once-in-a-lifetime experience.


Tippy -- I'll ask my wife about the squash soup. She's big on that kind of thing.

[stonemonkts]

Nice, I hope you had some natural fats for breakfast and dinner :-)

Indeed I did and will. Just like to cleanse the innards with some tasty "fanook" as we call that stuff.

[Jimmy Cantiello]

Corned beef on lightly toasted rye with Plochman's stoned ground mustard with Utz's unsalted potato chips on the side. Two sandwiches, both cut in half. They have to be cut in half. Don't ask me why, I can't explain it. Also, no matter how hard I try I can't eat just one sandwich. I have to eat two.

However, I'm still trying to wrap my head around the concept of eating fresh fennel all by itself for lunch a la Stonemonkts. And, Pat, you know I loves me some fennel. But all by itself?

[stonemonkts]

Jimmy - Yes, I enjoy fennel enough to make a meal out of it. I rarely eat something as sparse as fennel by itself, but lately I've been feeling puffier than usual. My other choice for a similar monk-ish lunch is raw carrots. Middle age is a motherfucker. Have to eat half as much and exercise double to get away with eating the way I want to, which you so grandly represent in these threads.

I have to live (eat) vicariously through you for a while. I need to drop 20.

[Ron Thorne]

Lunch at Doriola's with Patti and her parents today:

Northwest Style Hearty Beef and Pork Chili, Baby Spinach, Apple, and Pine Nut Salad with Feta Cheese. All was washed down with a couple of glasses of iced tea.

Jimmy, I can get semi-full just reading you posts sometimes. I've put on nearly 25 lbs. since you saw me last summer, but I've been working out too, so it's pretty well-proportioned, necessary weight gain.