Noodles, corn, okra, kale and oysters!

Noodles, corn, okra, kale and oysters!

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Submitted by counti8 on Sat 2008-12-20 23:52 #

Notes from the chef:

Most noodle meals are random and based on what was on hand and what I remembered having last minute as things were boiling. In this case, it was the oysters (smoked, from a can) and shallots. The soup was made from vegetable broth and red miso. It is also topped with black pepper and crumbled nori. Buckwheat soba is under everything else.

Lesson for next time: find a way to cut the okra into more manageable pieces (for instance, the stem is kind of chewy) while maintaining a non-mushy texture, which worked out well.

I am always overwhelmingly satisfied with my noodles. The main difference between this and what I eat in restaurants is that my bowls are never big enough for lots and lots and lots of soup, a situation I hope to rectify soon.

Does using something from a can disqualify me from hardcore foodie-ness?

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counti8 added a note: A plate I made in high school pottery class has found new life as a utensil holder.