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Subject:Miso Sake marinade
Time:09:22 am
Earlier this evening, (it was 4am to be specific) I was searching the Supermarket in a rather hungry state and stumbled upon some miso sake marinaded salmon in the seafood section. After cooking it I found it quite deliteful.

Having eaten so much salmon in my life, I am rather sick of it plain, and this was a refreshing change. I did some searching online and found a few recipies for the marinade which can be used with other fish. (butterfish, salmon, buri, swordfish, halibut, cod, or orange roughy, and probally others.)

Miso Sake is a traditional Japanese Marinade, which is prepared as follows.

3/4 cup white miso
1/2 cup sugar
1/4 sake
6 tablespoons mirin


Mirin is a different variety of sake, which is described here: http://en.wikipedia.org/wiki/Mirin

Over a double boiler, combine miso, sugar, sake, and mirin and whisk until sugar dissolves. Remove from heat and let cool. Refrigerate for a few hours so that marinade is cold.

Marinade at least over night and for up to 48hrs.

The recipe above makes more marinade that you will need for a few servings, and what I have found online says it will hold up well in the fridge.

Just thought I would share. I also say a few places mention using it on Chicken, so that is worth a try as well. Especially for people who don't like fish.
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Current Music:Francoise Hardy
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Subject:Candy is dandy....
Time:01:01 am
Current Mood:hungryhungry
So, I'm turning 21 very soon - in a week, to be exact. Just wondering: What's your favorite drink? Creative, original, commonplace, vodka rocks? I'll probably do some sort of cocktail event to celebrate, and I'd like to mix things up a bit. Haha, yes, literally.

And boy oh man, I wish I had a burrito right now. Over and out, food friends.
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Current Music:Yeah Yeah Yeahs-Gold Lion
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Subject:Have you come to terms?
Time:12:46 am
Current Mood:contentcontent
Then you'll love this.

CongratsCollapse )
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Subject:veggie blog
Time:03:54 pm
Hey Food Fans,

I was just turned onto this vegetarian food blog, and it looks kinda neat. Some of the entries are in Yiddish, which is also neat, although I can't read them. So, have ye a look, if the vegetables are your thing.

http://inmolaraan.blogspot.com/


Yay! Blog! Food!

-J
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Subject:Torte N' Port
Time:11:11 pm
Current Mood:Well-fed
Tonight: Torte N' Port!

This is possibly my new favorite food item ever. I made simple fettuccini and tossed it with sundried tomatoes, then coated it with a mixture of eggs, grated parmesan, and grated soft white cheese, fried it up a bit, turned it over, and introduced it to the broiler until it smelled of food. I shamelessly gacked the recipe from a woman on the Food Network. I think that everyone in the whole world who eats cheese and eggs and pasta should try it.

As a side note, having conducted tests, I can safely say it goes well with both tawny and ruby ports. The more the better.
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Time:04:46 pm
I just had this sudden and distinct sense-memory about food of my childhood. Somehow, I began thinking about jam. When I was young, I ate jam on things. I then realized the lost pleasure of the English muffin -- when did this foodstuff disappear from my life? To the best of my recollection, I have never gone into a store with the express purpose of buying an English muffin; nor have I bought one as an impulse -- it just doesn't happen. But as a child, I now remember sitting at the kitchen table, or lying in bed, or driving to school perhaps, and being handed an English muffin by my mother. They were always too crunchy; I can't stand crunchy things. But there was just enough butter over the cut, craggy surface, and the top was coated with strawberry jelly, or a thick dusting of cinnamon sugar, sweet and sticky in my hands. The outside edges were jagged and slightly burnt from the toaster, and I cringed a little as I bit down on them. At the end of these trials, though, came the peak of the muffin's flavor -- all the melting sugar and butter pooled to the center and softened it, leaving it bready and warm, with only the fine grains on the bottom sustaining the structure of the thing. When it was gone, with only a smear of cinnamon on the plate, a gleam of butter on my hands, my mouth tasted like sweet yeast and sugar all the way to school.

I miss English muffins.
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Current Music:The sound of an order being placed for pickup. Mmm.
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Subject:Bliss.
Time:10:14 pm
Current Mood:lovedloved
We've found an Asian food place that makes normal dishes with VEGETARIAN MEAT SUBSTITUTES. I feel loved. At last, I am to be reunited with my love, Orange 'Chicken'.

We must go now, and procure these provisions.

When I unwrap my knee, I will do a dance of joy. For anyone hungry in the Worcester area, it's Nancy Chang's. A menu is found at www.nancychang.com.

Go forth and eat well.
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Subject:Really Good Dinner
Time:08:29 pm
Current Mood:contentcontent
Have made mac n' cheese from scratch. Am hideously proud of myself. It's shell pasta in a white sauce with lots of shredded parmesan, topped with breadcrumbs and baked... It makes me happy.

Also, yesterday I had Indian. These things make me happy.
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Subject:My first real craving
Time:06:02 pm
Being eight months pregnant, it was bound to happen at some point. I woke up yesterday from a peanut butter ice cream eating dream. I've had food dreams before, but this one was very hard to shake. Went through most of the day just fine, and then we came home and the popcicles were all gone and the only ice cream left was freezer-burned sugar-free chocolate, and that just wouldn't do at all. I lasted until about 1 am, and then I finally asked cell23 to go out and get me some peanut butter ice cream.

Apparently, they don't make the stuff, except in expensive ice cream sammich form. Bastartos. So I got peanut butter chocolate swirl instead.

I just think it's cute he went out to get it for me
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Current Music:HEAD: Stevie Nicks, "Jimmy Come On Back"
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Subject:Three Food Stories
Time:10:15 am
Current Mood:hungryhungry
So dixon came to visit, and I decided that I could sucker him into going to a restaurant I hadn't been to before, because my friends and I are usually relatively cheap. So we went to House of Teriyaki (for you Smithies, that's The Restaurant Formerly Known As Ichiban). Both of us had the beef teriyaki and declined the miso. I am not a fan of miso. Seaweed AND tofu? No thanks.
The food was fantastic, though it hasn't been sitting TOO well with me, mostly because I haven't been eating a lot of meat this summer, I think. The salad was a treat, seeing as it had peanut dressing. I really like that sort of thing and I think I'm going to look up how to make it sometime during the school year. Of course, I still adore Ranch.
I highly recommend HoT, by the way. And? They have sushi boats, which as any good Nukees reader knows, is kickass.

Secondly: coffee.
I adore coffee, and I've been drinking a lot of it lately, ever since I bought coffee singles at the grocery store. When you don't own a french press, and you don't have ready made swill (Tyler coffee being the subject of another post), they help immensely...especially seeing as a coffee at the CC is $1.09 (they upped it for the SSW, methinks), and the whole box of 19 singles is $3.59 or something. Admittedly, it's not as good, but it makes for a quick fix. The only problem when I'm at work is that I'm too lazy to go upstairs to the microwave, so my hot water from the tap is not as hot as I'd usually like my coffee. Can't win them all. And hey, it's the caffeine that matters.

Thirdly: bratwurst...the concept that inspired me to be so enthusiastic about this community initially.
I MISS bratwurst, desperately. I know one can get it in Springfield, as there's apparently a large German community down there...I remember when I gave Bonnie advice about German food...but I can't get down there much, and frankly, I wouldn't know where to look.
Besides, I'm not looking for restaurant bratwurst. I'm looking for a store-bought frozen Johnsonville brat, grilled by my father until nearly black, with ketchup, yellow mustard, and chopped onion. If you've never had a grilled brat, you seriously don't know what you're missing. Cooked in any other method, brats are NOT the same. My friend glassrosedragon, who refused (and still does, I think) to eat red meat, would eat brats as her only concession. They're THAT good. I may just buy some online, have them frozen shipped here, and get the kitchen staff to make some up. Anyone want a brat party at the beginning of September? Maybe Labor Day? Sounds like fun to me.
I'd attempt to describe the taste, but it's nearly impossible. You've gotta have it for yourself, and despite what people may say, Italian sausage doesn't QUITE cut it. Let's go fire up the grill, kids.
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For the Love of Lunch
View:Recent Entries.
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