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Old 03-05-2011, 07:17 PM   #191
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In a pinch one night I tossed together some Miso soup with carrot, boiled gyoza and fresh ramen noodles.. GF loved it.

-Damien

That sounds really good!
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Old 03-08-2011, 12:35 AM   #192
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Nothing exciting tonight, I'm using the new Pig Bento with sliced Strawberries, Mint, sprinkled with sugar in the bottom and Homemade chicken and Dumplings in the top.

My shipment from All things for Sale arrived and I have several sizes of rice molds, some Nori cutters, to make cute bear and bunny shapes from my Nori. A little chick that serves Garlic Gomasio, a ceramic chick that will be serving my Redmond Salt and a ceramic Lucky Cat that will serve sesame seeds. Other odds and ends, the Shrek's way of thinking, all odd!
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Old 03-12-2011, 11:49 PM   #193
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Erin Go Bento!

My St. Pat's Bento!
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Old 03-13-2011, 12:11 AM   #194
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That looks fantastic! I may make green rice for St. Pat's Day!
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Old 03-13-2011, 12:41 AM   #195
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I got some dried mushrooms today. I'm going to make some kind of mushroom dish with rice and chicken. It will be Bento-ized, too!
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Old 03-13-2011, 12:18 PM   #196
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That looks mighty tasty, PF!

Kathleen, another very traditional taki gohan is green peas cooked with the rice. They're first blanched and then dumped into the rice. Usually with just water and a dash of sake and salt, cook. It looks great, but tastes only so-so to me.

A Mr. Bento from last week:
a) 2 squares of corn bread, easy pre-mix because I don't have good baking skills, they thaw out of the freezer in like 5 minutes; b) a spicy red New Mexico adovada with cubed swordfish, abalone mushroom, carrot and onion; c) Chinese gara soup, a light consomme of chicken plus pork, from a jar of granulate, with some slices of white chicken, surprisingly sweet ginger, and nappa cabbage; d) clementines and lime flavored Tostito chips.

The adovada stew was a less than successful experiment with a seafood I rarely eat. My Mr. Bento is where most of my week's kitchen failures end up.
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Old 03-13-2011, 01:09 PM   #197
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That looks mighty tasty, PF!

Kathleen, another very traditional taki gohan is green peas cooked with the rice. They're first blanched and then dumped into the rice. Usually with just water and a dash of sake and salt, cook. It looks great, but tastes only so-so to me.

A Mr. Bento from last week:
a) 2 squares of corn bread, easy pre-mix because I don't have good baking skills, they thaw out of the freezer in like 5 minutes; b) a spicy red New Mexico adovada with cubed swordfish, abalone mushroom, carrot and onion; c) Chinese gara soup, a light consomme of chicken plus pork, from a jar of granulate, with some slices of white chicken, surprisingly sweet ginger, and nappa cabbage; d) clementines and lime flavored Tostito chips.

The adovada stew was a less than successful experiment with a seafood I rarely eat. My Mr. Bento is where most of my week's kitchen failures end up.
Sounds good, why was the adovada a failure? Just didn't care for the flavors?

I'm toying with making a red pepper dish of some sort, I have 6 of them in the freezer that I need to use. I still have some campari tomatoes to use up, too! Two huge packages of chicken drumsticks that were on a reduced price yesterday.

I'll be busy cooking today it looks like.
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Old 03-13-2011, 01:37 PM   #198
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I don't know, seafood is challenging with really strong spice. Maybe I just had high hopes with the swordfish and was just a bit disappointed.

The other day, at a WalMart no less, I saw a pack of miniature red and yellow peppers. I'd never seen them before at other grocers! They would make great bento.

Don't forget old school cellophane. If you make a salad for your lunch box, you can wrap cut tomatoes in them until ready to eat.
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Old 03-13-2011, 01:51 PM   #199
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I don't know, seafood is challenging with really strong spice. Maybe I just had high hopes with the swordfish and was just a bit disappointed.

The other day, at a WalMart no less, I saw a pack of miniature red and yellow peppers. I'd never seen them before at other grocers! They would make great bento.

Don't forget old school cellophane. If you make a salad for your lunch box, you can wrap cut tomatoes in them until ready to eat.

Kathleen mentioned stuffed mini peppers! I've seen them in The Good Food Store and have eaten them, they are perfect for tossing in a lunch whole.

I know about fish being overpowered by flavors. Had you tried swordfish on it's own before using in the adovado? I've never had it, so I know nothing of it's flavor profile.

I'm going to run to the store for some fresh basil, I have some mozz. A caprese salad sounds good.
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Old 03-13-2011, 02:36 PM   #200
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Swordfish is surprisingly very "fishy" in finished smell and taste. So some people trim its skin, plus its thick layer of fat underneath where a lot of contaminants like mercury is trapped. FDA recommends limiting its consumption. I left it on. Its white flesh is dense, won't flake; I still think it would hold up to something like your chili verde recipe. One of my signature ways to prepare it is: buy a loin cut with well defined concentric fat, trim to exact circle, slice thin almost like a carpaccio, season and pan sear in medium heat olive oil, about ten seconds on one side and two seconds on the other, the objective is to create a round white disk with concentric light brown circles exactly like the growth rings of a tree trunk. I use it in various ways; I think it would work well with a caprese.
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