Lunch ... the second course

**kingwilly** · 28-09-2025, 01:13 PM

Outstanding

**PAG** · 29-09-2025, 01:28 PM

The other half of the pork tenderloin not used in yesterday's Mongolian pork was wheeled out today for my favourite amongst Thai curries, Panang.

**Edmond** · 30-09-2025, 01:07 PM

Good man, PAG.

One of my faves.

Lunch ... the second course-s-jpg

Post massage pre gym sesh.

Silky smooth salmon with a light dash of soy sauce, crunchy greens with a spray of EVOO S+P, delish.

**Mendip** · 30-09-2025, 01:29 PM

^ I had a very similar lunch today.

But I swapped out the salmon for chicken, and swapped out the green stuff for chips and mash.

**Edmond** · 30-09-2025, 01:40 PM

Was about to ask if you found some vouchers or what, then realised it is the last day of the month.

**Mendip** · 30-09-2025, 03:08 PM

^ The larder's a bit empty by this time of the month.

Yesterday was 'self sufficient' day.

Egg from the chicken run, lime from a lime tree in the garden and coconut juice from a coconut from the garden.

And rice from the bloody great plastic bin of the stuff in the kitchen.

**kingwilly** · 30-09-2025, 07:08 PM

And the prawns?

Anyway, looks decent.

**PAG** · 01-10-2025, 01:44 PM

Made pasta lots of times but never noodles. Gave it a go today, with probably the easiest form of noodles to make, scissor cut noodles. A 2:1 mix of all purpose flour and water, along with a pinch of salt, mix together in a bowl and knead into a ball. Let it rest, covered, in the bowl for 20 to 30 minutes, then with a pair of scissor, snip strips off into a pan of boiling water.

Doesn't take long, 5 or 6 minutes of so (depending how thick you've snipped them) before they float to the surface.

Today's lunch was Korean minced pork, with peas and Japanese spring onion. Went well with the noodles.

**PAG** · 01-10-2025, 02:25 PM

Made pasta lots of times, but never noodles. Today I made what are probably the easiest ones to make, scissor cut noodles. Essentially a 2:1 ratio of all purpose flour to water, add a pinch of salt, and in a bowl mix together and knead to form a ball. The bowl is covered and left for about 30 minutes, before taken out and snipped with scissors into a pan of boiling water.

Depending on how thick the noodles have been snipped, they should float to the surface after 5 or 6 minutes and be ready to go.

I was having Korean minced pork today, with some peas and Japanese spring onion mixed in. Went well with the noodles.

**PAG** · 02-10-2025, 07:57 AM

^ and ^^ Problem posting this yesterday, got 'Insufficient space' messages each time, so entered twice, didn't think either one went through.

**Looper** · 04-10-2025, 10:26 PM

^^Even humble noodles can be gourmet when maestro PAG is behind the apron

**Looper** · 05-10-2025, 12:03 AM

Yom Kippur boxing day picnic by the lake on Friday with the first Israeli lady I have ever met in my life.

I thought I had made quite a good effort with a fresh roll of Brie, coleslaw, Pringles and peanuts; but, she threw major shade on my supermarket snacks with her home made spicy quinoa salad and home made beetroot salad. She has the heavy Israeli accent with the glottal r's. I think it is quite sexy, almost like a French accent.

She is a former lieutenant in the IDF and not to be messed with lest she break out her Krav Maga moves and snap me like a twig.

I hope she has still got her uniform

**bsnub** · 05-10-2025, 02:30 AM

The feet and varicose veins in the second to last pic do not match the carriage in the last pic. Same woman, or did you do a swapperoo on us? Not the first time, your pictures just do not add up.

**Joe 90** · 05-10-2025, 03:57 AM

Didn't Ciz say that your diminishing vien was on your forehead.

**BLD** · 05-10-2025, 04:42 PM

Originally Posted by PAG

A first time making this today, Mongolian pork. Made with pork tenderloin sliced very thinly then dredged in corn starch before frying for a few minutes until starting to char.

Pork removed from pan, then some minced garlic and ginger fried in the same pan, to which a mix of soy sauce, brown sugar and some water is added. Brought to the boil and thickens before the pork gets reintroduced.

Once the pork is fully coated in the sauce, some chopped Japanese spring onions and toasted sesame seeds get added. Went for a mixed vegetable stir fry as a base, mainly cabbage, some carrot with red and green peppers. Very tasty, it's going to be a regular.

I remembered this post and as Mrs bld had about 1kg of thinly sliced pork belly in the fridge for the last few days I decided to use it up. The result was ok but definately fatty and also the amount of brown sugar and soy was excessive. Will definitely try it again though using lean pork less soy and suger. Sure liked the way the pork turned out dredging it in corn starch and stir frying . But yeah. The soy and sugar overpowered the fucker. I still ate it though. Coz I'm a greedy fat kunt

**PAG** · 05-10-2025, 04:55 PM

^

Mongolian Pork Recipe - Uses Pork Instead of Beef - Chisel & Fork

**BLD** · 06-10-2025, 05:37 AM

That's the recipe I followed will try it again using less soy and less sugar.

**PAG** · 14-10-2025, 03:13 PM

A simple dish, but one of my favourites just on its own, a large bowl of cauliflower cheese (with some chilli flakes in the sauce).

**Edmond** · 14-10-2025, 04:06 PM

^ Top work, sir.

You never want to be the poster that follows PAG on a food thread.

Getting back into me pork, so to speak, these wee loins were damn tasty.

Lunch ... the second course-pl-jpg

A spoonful of potato salad would have been good with them, but I'm pretty much stodgy carb intolerant at this stage.

**PAG** · 17-10-2025, 06:59 PM

Another Chinese style chicken fried rice called for today.

**NamPikToot** · 17-10-2025, 07:04 PM

I guarantee you'll be seeing most of the sweetcorn again tomorrow

**david44** · 17-10-2025, 07:23 PM

Originally Posted by malmomike77

I guarantee you'll be seeing most of the sweetcorn again tomorrow

The vice of experience.

**Edmond** · 18-10-2025, 01:26 PM

Kid gone to Central for the day with her friends.

Homemade sammy salad with a few spoon o' yuggo after.

Lunch ... the second course-sd-jpg

Gym sesh at 2pm if anyone's around for a good ol' 30 minute shitfest-a-rooney

**hallelujah** · 25-10-2025, 01:38 AM

October has been a great month for lunches. First to a classic Belgian restaurant with a typically long bar, wooden furniture and dimmable lighting where the food was outstanding and came in at just under 100 squids.

Lunch ... the second course-img-20251006-wa0022-jpg

Love me some moules mariniere with bread and some Belgian chips (and mayonnaise for the chips, of course).

Lunch ... the second course-20251006_133329-jpg

Lamb in a red wine sauce.

Lunch ... the second course-20251006_135652-jpg

Fillet steak with foie gras- again in a red wine sauce.

Lunch ... the second course-20251006_135626-jpg

Lunch ... the second course-20251006_135813-jpg

I'm not really into the burnt, dry steak that yanks like Snubs and Stumpy like

, but this was perfectly cooked with a great sauce. Not a curry, of course, but it was still excellent.

Then off to Helsinki for a pho fill and some Finnish food.

I find pho bo itself a bit boring and always choose bun bo hue if it's on the menu, which it was the first day and which I did:

Lunch ... the second course-img-20251012-wa0028-jpg

However, I gave pho sot vang a go a couple of days later and I'm glad I did.

Red wine included in the sauce (we can thank the French for that influence) and with stewed beef. Magic it was, and I'd go back just for that.

Lunch ... the second course-20251014_113119-jpg

On the penultimate day it was off to Kallio, the alternative area of Helsinki, where we had salmon soup (one of the national dishes, apparently), vorschmack (the Finnish version comes with a famous type of schapps), a bit of reindeer stew and a couple of long drinks (the Finnish national drink which was created for the 1952 Olympics).