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Kristen
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Post by Kristen » July 11th, 2007, 1:47 am

Tonight we're going to have:

Baked beans (leftovers of some I made earlier in the week)
Spinach salad
Sesame-breaded fried yuba (yuba is "tofu skin")
Eggplant and tomato stew with roasted garlic

I love to cook and the weather is damp and not too hot this evening. Yay!
Kristen
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Shurtagal
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Post by Shurtagal » July 11th, 2007, 1:51 am

Sounds delicious. Your lucky it was over 100 degrees today.
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Kristen
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Post by Kristen » July 11th, 2007, 2:06 am

It only hit 80 (26.6, actually) in Tokyo today. Almost cool enough to bake bread...

The heat is coming, it always does, but the week's forecast is rainy and in the low 80s, so I am looking forward to many tasty cooked dinners whie I still want to eat them.
Kristen
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[url=http://librivox.org/wiki/moin.cgi/KristenMcQuillin/]My recordings & claimed chapters[/url]

Jc
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Post by Jc » July 11th, 2007, 6:50 pm

I had a tea egg this morning.

(A tea egg is an egg boiled in water with tea leaves, spices and soy sauce, and when it's cooked, you crack it open with a spoon and let it marinate a bit, and you get an egg that tastes a bit of tea and soy sauce and has pretty brown marks on it where the shell was cracked.)
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Jc
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Post by Jc » July 11th, 2007, 7:38 pm

Robert Scott wrote:Thanks I think I might just try that !
LOL if you do try it, remember, when you crack the egg with the spoon, just gently tap all over the shell until it's cracked, but not so much that the shell peels off.

My grandfather actually punctures the egg with a chopstick, but that tends to make shell fragments go into the egg.

And you can let it marinate for a couple of hours. What we do is we re-boil/heat the egg before eating it. Never microwave: eggs might explode.
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magtutudlo
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Post by magtutudlo » July 11th, 2007, 9:32 pm

We had some Italian dish I don't know the real name of (but it included good chicken) and some steamed veggies.

I'm not sure about that egg dish you mentioned. Not my cup of tea. :lol:

Jc
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Post by Jc » July 12th, 2007, 3:16 am

LOL I'm seeing all kinds of food over here, much of which takes some getting used to.

I also had garlic aubergines the other day (that's eggplant in the US). Basically stram cook small aubergines, cut them in half, stuff them with garlic crushed into paste, salt & pepper, and let marinate.

Watch the insides of the aubergines turn blue. LOL
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AmethystA
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Post by AmethystA » July 18th, 2007, 7:03 pm

Don't you just love it when leftovers blend in such a way that they don't seem like leftovers? 8) Tonight we had Ravoli (frozen from Costco, quite good, actually) that I paired with some tomato sauce that just never seemed to go away... I kept adding to it each time we had it, as it just wasn't quite enough, a little more sauce here, some mushrooms there, broccoli, ect. Well, tonight we finally finished it up! I added onions and yellow zuchinni-like squash that I sauteed in a pan to the Ravioli, and infamous tomato sauce, which had mellowed very nicely. My hubby gave it a 9 out of 10! Pretty good for leftovers! :lol:
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Shurtagal
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Post by Shurtagal » July 23rd, 2007, 6:33 pm

Thats a great Idea, works well with soups and rice dishes to!!
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ExEmGe
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Post by ExEmGe » July 24th, 2007, 11:49 am

It was my turn to do Saturday dinner so we were to have

Roulade de concombre au crabbe, riz et noix des pins (facon Delia)
Saucisse Duc de Cornouailles avec salade et pates
Fraise avec creme fraiche tres epaisse
Vin: Cotes du Rhone villages St Pantaleon Les Vignes

But in fact we went to a do at the village hall and ate so much of the buffet that we were too full to have diner as well!
Perhaps next weekend.
Regards
Andy Minter

Shurtagal
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Post by Shurtagal » July 24th, 2007, 11:56 am

ExEmGe wrote:Roulade de concombre au crabbe, riz et noix des pins (facon Delia)
Saucisse Duc de Cornouailles avec salade et pates
Fraise avec creme fraiche tres epaisse
Vin: Cotes du Rhone villages St Pantaleon Les Vignes
Perhaps you could explain this?
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kristin
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Post by kristin » July 24th, 2007, 12:43 pm

Crab and cucumber roulade with rice and pine nuts?
Some sort of sausage with salad
Strawberry paste? with cream
French wine

Or something like that. :wink:
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Shurtagal
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Post by Shurtagal » July 24th, 2007, 12:48 pm

Thanks Kristin, sounds good,
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ExEmGe
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Post by ExEmGe » July 25th, 2007, 1:30 am

Crab and cucumber roulade with rice and pine nuts?
Some sort of sausage with salad
Strawberry paste? with cream
French wine

Or something like that.
But it doesn't sound so up-market :D

(Fraise avec creme fraiche tres epaisse = Strawberries & clotted cream)
Regards
Andy Minter

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