| Lunch Box 578: The dark side of tofu |
[Jul. 18th, 2008|09:25 pm] |
 This lunch is almost an outtake. I present it here so you can learn from my misfortune.
The stir-fried teriyaki chicken and zucchini & onion stir-fry are both perfectly all right. However, the marinated, stir-fried tofu - which is below the soy sauce bottle - came out weird. My fridge occasionally has localized ice ages, and the block of tofu was frozen solid. I thawed and cooked it, but the freezing had made the texture strange and spongy. That wouldn't be a problem, except the sponginess allowed it to soak up way more of the teriyaki sauce than I had expected, making it a bit stronger-flavored than I like. So - don't let your tofu freeze, and if you do don't marinate it for very long.
On the other side I have mango and jackfruit, the flavors and textures of which differ more than the colors, and banana bread.
(Website post, with links to recipes.) |
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| Lunch Box 571: Scrounge |
[Jun. 23rd, 2008|09:27 pm] |
 I wanted to do some cooking this weekend, but Saturday was taken up with helping some friends move into their new apartment, and on Sunday we went out to eat, so today's lunch is whatever I could scrounge up.
For dinner on Sunday I had a basket of fried food. Onion rings, mozzarella sticks, and fried chicken fingers. Shame on me, but once in a great while I want a sampler basket! I brought home some of the chicken, so here are cut-up chicken fingers with baked Japanese sweet potato and steamed sugar snap peas. On the other side I have cherries and a fruit salad made with persimmon, grapes, and jackfruit.
(Website post, with links to recipes.) |
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| Lunch Box 570: Shout out to my workies* |
[Jun. 20th, 2008|07:56 pm] |
 Maria, one of my coworkers, has a garden. Recently she brought me some zucchini, yellow squash, and green beans she picked. One pass through the kitchen later, here they are! I have vegetable & seafood stuff, which is basically whatever veggies and stuff I have on hand (shiitake, carrots, squash, broccoli, and scallions) plus some crab sticks. Above it is a pile of satoimo noodles, which are naturally purple, which makes them cool. Then there's some steamed green beans. On the other side I have a container of yakisoba sauce to mix into the stir-fry and noodles, a bit of melon pan, and a fruit salad made with cherries, persimmon, and jackfruit.
* A workie is like a homie, except we see each other in the office.
(Website post, with links to recipes.) |
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| Lunch Box 173: You don't know Jackfruit |
[Jun. 29th, 2006|08:57 pm] |
 Continuing yesterday's theme of cleaning out the fridge, here's a lunch featuring stir-fried jackfruit and fish. I have been going through the canned food aisle of 99 Ranch Market, trying out new fruits like rambutan and lychee, which I subsequently add to my "yummy stuff" list. However, when I opened the can of jackfruit I found out that it was not fruitlike at all. Rather, it seemed like a relative of the artichoke, specifically the stem and inner leaves. Not inedible, but bland and, well, blah. Searching the web yielded a lot of curry recipes and nothing I wanted to try. So I went with the principle that jackfruit absorbs other flavors, removed the tough cores, cut the chunks up thin, pressed them between paper towels to dry them out a little and promote the absorption of other juices, then stir-fried them over medium heat with some fish - cod, because that's what I had on hand - in butter and olive oil. The result was not fantastic - could have used some other spices, I think - but not bad this once. I'm not posting a recipe page because I don't think this really deserves one. However, if under some strange circumstances you find yourself in possession of a can of jackfruit, there are worse ways to put it to use.
On the side we have the usual: baked sweet potato, steamed broccoli, and strawberries. But this time they're chocolate dipped strawberries! Oh, yeahhh.
(Website post, with links to recipes.) |
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