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What's Cooking?

Home Forums General Columbus Discussion Everyday Chit Chat What’s Cooking?

Viewing 15 posts - 361 through 375 (of 2,236 total)
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  • #204009
    Anne Evans
    Anne Evans
    Keymaster

    Japanese Moon-Viewing Noodles

    more details???

    #204010
    Manatee
    Manatee
    Participant

    Anne wrote >>
    Japanese Moon-Viewing Noodles
    more details???

    #204011
    Manatee
    Manatee
    Participant

    Anne wrote >>
    Japanese Moon-Viewing Noodles
    more details???

    You know, this isn’t really in season. Moon-viewing season in Japan, which has a climate not unlike ours, latitudinally speaking, is in late summer. But we’ve got great moons this year, right? And in my kitchen, it’s moon-viewing season :), because I have a lot of these ingredients:

    4 dried shiitake mushrooms
    1 LB dried udon
    8 oz. stemmed spinach
    4 c chicken broth
    2 T soy sauce
    1 t salt
    1/2 t sugar
    4 eggs
    3 scallions, chopped
    toasted sesame oil

    Boil mushrooms for 30 minutes until soft. Discard stems, cut caps into thin strips, set aside.

    Cook noodles until tender, drain and rinse under cold water.

    Blanche spinach and set aside.

    Combine broth, soy sauce, salt and sugar in saucepan, heat to boiling.

    Arrange noodles into “nests” in 4 bowls, add muchroom slices to each, pour in boiling broth. Crack an egg into center of each “nest”. Arrange spinach in bowls, sprinkle with scallions, drizzle 1/2 t sesame oil in each bowl, serve.

    Kanpai!

    #204012
    Anne Evans
    Anne Evans
    Keymaster

    looks good!

    #204013

    I thought moon viewing was early October.

    [Or whenever the neighbor doesn’t close his bathroom window all the way]

    #204014

    Alex Silbajoris
    Participant

    I haven’t done any kind of Asian soup since the weather turned cold.

    I wonder if Panda Inn is still serving those big bowls…

    #204015

    Rockmastermike
    Participant

    that’s a really nice lookin’ noodle soup

    and, actually, even though ‘moon viewing season’ is technically late summer/early fall, the moon is right now just a few days past parigee, which means that it’s about 50,000 km closer now than it will be in October, so it counts.

    #204016

    laChewla
    Participant

    Rockmastermike wrote >>
    that’s a really nice lookin’ noodle soup
    and, actually, even though ‘moon viewing season’ is technically late summer/early fall, the moon is right now just a few days past parigee, which means that it’s about 50,000 km closer now than it will be in October, so it counts.

    …I was just thinking the same thing. I am also using the closeness of the moon to explain my recent bouts with insanity. Wheee!

    #204017

    Bear
    Participant

    Thurn’s thick-sliced bologna, grilled, on toasted Eleni Christina bread, with Ben’s Sweet & Hot mustard and just a dappling of piri-piri hot sauce.

    Mmmmmm.

    #204018

    Alex Silbajoris
    Participant

    Hey if you like sweet hot mustard, get the beef tongue in mustard at Thurns!

    #204019

    Alex Silbajoris
    Participant

    OK wish me luck, I’m plunging into an experiment.

    I have a 6.37 lb fresh picnic ham with an expire date of 1/16. I scored the skin and put it in a brine of:

    2 cups water
    1/4 cup kosher salt
    1/2 tsp each whole coriander and mustard seed
    4 cloves

    I will let that sit for about an hour, then rinse and put it in a covered roasting pan in a 250F oven at 2:00 I will aim for a serving time of 7:00.

    In the meantime I will go downtown to speak before members of City Council at 5:30 (yes, about the boathouse) so I hope to come home to a welcoming aroma in the house.

    #204020

    zp945
    Participant

    Bear wrote >>
    Thurn’s thick-sliced bologna, grilled, on toasted Eleni Christina bread, with Ben’s Sweet & Hot mustard and just a dappling of piri-piri hot sauce.
    Mmmmmm.

    That sounds delicious!! Ben’s Sweet Hot Mustard does not last long at my house.

    I’ve been using the giant pizza oven to cook gorgonzola encrusted steaks alot recently. It works amazingly well.

    Also, been experimenting with breakfast pizzas. Deep dish style with sunny side eggs on top. YUM!

    #204021

    Bear
    Participant

    alexs wrote >>
    Hey if you like sweet hot mustard, get the beef tongue in mustard at Thurns!

    Oh, I love that stuff! And I can be sure that, if I buy it, no one else will eat any of it…. >:-) Sure is delicious stuff.

    zp945 wrote >>
    Also, been experimenting with breakfast pizzas. Deep dish style with sunny side eggs on top. YUM!

    Y’know, that sounds like it has possibilities. Many of my wife’s favorite pizzas when she was a student in Nice had fried egg on top.

    #204022
    Walker Evans
    Walker Evans
    Keymaster

    I made a Beef Stew for dinner tonight. Had to modify an old Betty Crocker recipe since we didn’t have all of the ingredients, but it still turned out pretty tasty. I love it when a little bit of creative freestyling in the kitchen works out ok. With my luck it usually does not. :(

    #204023

    Alex Silbajoris
    Participant

    Oh, I love that stuff! And I can be sure that, if I buy it, no one else will eat any of it…. >:-) Sure is delicious stuff.

    Every September I take some to a harvest festival in a hot pepper field in Indiana. Many people take one look and run away, but a few people love it and can’t find anything like it anywhere else.

    I also like to get a big coil (or two) of sausage and cook it as a big disk, then slice it into bites for sharing.

Viewing 15 posts - 361 through 375 (of 2,236 total)

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