?

Log in

No account? Create an account
BACK DOOR BOY IN A FRONT DOOR WORLD
OUTSIDE OF SOCIETY - THAT'S WHERE I WANT TO BE
MMMM - Lunch! 
4th-Jan-2008 12:16 pm
Okay, I have NO idea how this just happened here, but the planets aligned perfectly or something and it's going to make a really great lunch.

We normally go grocery shopping on Saturdays, so by Friday it's slim pickings for lunch and dinner - unless I have already planned the menu for the week and have things on hand for mealtimes. By midweek, I'm having reinvented leftovers for lunch or building off of existing things independent of individual meals. For instance, I love kimchi and make my own, which usually means I have the stuff on hand to eat with other things, just by itself, or as the centerpiece of kimchi pancakes (they're unbelievably good - I make a vinegar/soy/chili dipping sauce) or kimchi soup. I made the pancakes for lunch the other day when lolasenvy was here, I introduced them to her a while back (after meeting her resistance about the kimchi with my home made stuff and making yet another convert) and also made kimchi fried rice. Having used all my kimchi up, I had none leftover and REALLY want some - so I went for my leftovers.

Hmmm... What is in this here fridge... Hmmm...

There's some leftover roasted new potatoes, and a head of cabbage, and a giant sweet onion... EUREKA!! I'll have some bubble & squeak! I love the stuff, it's great comfort food. I prefer it with leftover cabbage and leftover potatoes, and chop my potatoes up roughly instead of using mashed ones. I prefer the texture, that's all. My favorite way to cook cabbage is the way the Venetians do it, by sauteeing a sliced onion in olive oil over low heat until it is nice and golden brown - then cranking the heat up to high and adding chopped cabbage and some salt & pepper, stir frying it until the cabbage begins to soften - then you dial the heat down to medium, cover the pan, and let the cabbage and onions cook down until everything is nice and soft, stirring everything a couple of times and recovering the pan. For bubble & squeak, I throw in the chopped potatoes just as the cabbage is at the stage I want it, covering the pan for a few minutes until the potatoes heat through, then mash them down slightly to break them up in the pan a bit. Scoot everything into the center of a hot skillet with a bit of butter or olive oil if needed, and form a solid mass, like a patty. Once it browns nicely on the bottom, carefully flip it and brown the other side.
Comments 
(Deleted comment)
4th-Jan-2008 05:36 pm (UTC)
That just SOUNDS good! I love the stuff, I eat it by itself I love it so much.

Thankies! Read what I replied to ptownnyc below, you'll dig it.
4th-Jan-2008 05:28 pm (UTC)
My husband is English, and we were supposed to be at his folks together in England for Christmas. In the end I couldn't go due to my parents' illness. The moment I felt the greatest sadness was when I was on the phone with him over there, and he said "OK, I have to go, dinner's ready." I asked what was for dinner - his response: "Bubble and squeak."

I nearly cried. I love bubble and squeak!!!
4th-Jan-2008 05:35 pm (UTC)
I try to plan my meals so that if I'm going to make roasted potatoes, I make extra and keep fresh cabbage on hand - just so I can have bubble & squeak for lunch one day. Same with any leftover Chinese/Japanese food, I make extra steamed rice - cold, leftover rice makes the best fried rice, especially with the leftovers mixed in all together.

I know what you mean about the power of food inducing different emotions. I've been thinking a lot recently about my Papa Jack, and have been having cravings for things he used to make for us when I was a child. I'm making a pot of chicken & dumplings next week because of this - it's my favorite comfort food.
4th-Jan-2008 05:46 pm (UTC)
I LOVE bubble and squeak! So much so that it was my "name" for a while under this username. I bought The World's Tiniest Cabbage™ for dinner last night, (you haven't LIVED until you've sauteéd Savoy cabbage in coconut oil—mmmmmmMMM!) and I'm going to make the other half tonight. I was going to make some baked cauliflower, but now you've got me thinkin' I should make some taters so that I can have bubble and squeak for brekkie tomorrow!

Yay!
5th-Jan-2008 03:21 am (UTC)
Good stuff, that! Will try it with the coconut oil - I LOVE savoy. One of my favorite things to do with it is chop it up, make a dressing of raspberry vinegar, honey, and a tiny bit of olive oil, a little fresh garlic, jicama or water chestnuts, fresh diced mango, and romaine lettuce. Toss everything well and it's one of my favorite salads EVAR.

For some reason, I imagine you exploding at that description alone, lol!

Edited at 2008-01-05 03:28 am (UTC)
5th-Jan-2008 03:33 am (UTC)
Why can't you be single, bisexual, in New York and IN LOVE WITH ME?!?!?!?11111ELEVENTY
5th-Jan-2008 03:35 am (UTC)
You know what's even funnier? I exploded when I read your original, unedited comment! Bwahahahahahaha!
4th-Jan-2008 06:16 pm (UTC)
Hee, we just made kimchi chigae last night. Considering that I've gotten every cold this year that's even politely inquired after my health, this may be the year I go cold-turkey Korean and eat kimchi on a daily basis. It's why I've got kochuchang rice for lunch today, too - if I spice it enough, it forces me to hydrate better. *G*

Surprisingly good combo - rice, kochuchang, and smoked salmon/lox bits.
5th-Jan-2008 03:22 am (UTC)
I crave Korean food the most when my allergies are giving me fits too!
4th-Jan-2008 07:13 pm (UTC)
{*drools*}

I'll be right over!

:)
5th-Jan-2008 03:23 am (UTC)
Better get here before too much time passes, leftovers don't last too long in my house.
4th-Jan-2008 07:45 pm (UTC)
Sounds lovely...when HWMBO gets home we're off to the Chinese restaurant. They do not make bubble and squeak, but perhaps I'll buy in some cabbage and potatoes tomorrow.
5th-Jan-2008 03:23 am (UTC)
It really is fantastic stuff!
4th-Jan-2008 08:43 pm (UTC)
You're making me hungry!

I didn't know y'all called it bubble and squeak. I thought only we English would name a meal of (what was traditionally) leftover vegetables something as weird as that!
4th-Jan-2008 09:07 pm (UTC)
Eh, it's much better a name for it than anything Americans would come up with.
(Deleted comment)
4th-Jan-2008 10:22 pm (UTC)
I first want to thank you, because the entire reason I put the effort I have into the vote_smart community was because I wanted to help educate people and get them on-board with the political system and process of voting, but in a way that made available resources in one convenient place and spelled out in a common language that wasn't too difficult to understand - hence the glossary of terms in the community that I hope helps people in being even MORE informed. Thank you for your interest, whether American or not. Perhaps you may direct your American friends to the community and then have American politics/government to discuss from a better vantage point!

You comment to anything you like, ask questions if you have then, and do so with my blessing - the point is to educate anyone willing to learn, I have no rule in place stating it is for US citizens only.

It was damned good, I must tell you. The best thing is that it's very easy to make as well, and I am all about efficiency that tastes good.

You know what? I think I'd like you to be my friend in real time as well as internet time.

(Deleted comment)
4th-Jan-2008 11:42 pm (UTC)
Done!
5th-Jan-2008 12:51 am (UTC)
Sounds really yummy. Can almost smell it from here!

Hugs, Christina
5th-Jan-2008 03:25 am (UTC)
My neighbors are all the time telling me "Dude, you're KILLING me over here!"
5th-Jan-2008 08:39 am (UTC) - Ever try haluski?
Introducing me to haluski is, in and of itself, enough to buy Pittsburgh its life when I take over the world.

Ingredients:
-- some onions
-- some cabbage
-- some egg noodles (buy them, make them, whatever)
-- a little salt, a little pepper
-- a couple of arteries worth of butter

Sautee the onion in the butter over medium heat until the onion clarifies (or browns, if you like). Add in the cabbage and stir often until it cooks down some. Add a little salt and a little pepper (go easy). Put the lid on, turn it down to simmer, and do something else for forty-five minutes or so, with a break here and there to stir.

Somewhere in there, boil the egg noodles to somewhere just shy of al dente, then drain them well or lay them out on a cloth to dry.

Take off the lid. Look in. Ask yourself, "Does this need more butter?" Answer yourself, "Yes, dumbass. It's butter." Throw in some butter, then stir in the noodles. Cover again and go away for half an hour or until you remember you're cooking it. (I have yet to ruin a batch of haluski by simmering it too long. It's in butter.) Test for salt, pepper, and butter content. Adjust as needed. Eat and die happy.

I like mine with a lot of caramelized onion, a fair amount of cabbage, and a few thick, homemade noodles.

Edit: You can, of course, also add potatoes, or use potato noodles, or eat this over potatoes, or carve little hats out of potatoes and wear them on your head while eating it. Poland will not judge you.

Edited at 2008-01-05 08:40 am (UTC)
5th-Jan-2008 06:10 pm (UTC) - Re: Ever try haluski?
Answer yourself, "Yes, dumbass. It's
butter
."

I. LOVE. YOU.
(Deleted comment)
5th-Jan-2008 06:05 pm (UTC) - Re: Bubble & Squeak
Yes, saw it when it first came out and own it on DVD - but have been making B&S since the 80's. LOVE that movie, BTW!
This page was loaded Oct 18th 2018, 2:36 pm GMT.