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April 12, 2007

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Comments

Emily

But what is the recipe for these noodles? They look great!

lindy

Emily-I added a link to the recipe in the post above.. Better get it soon, as the NYTimes tends to send its articles to the "pay-for-it" archives pretty quickly!

anapestic

Oh. May 15th. That'll work.

Tanna

Lindy I think this is a great idea. I'll do my best to see if I can organize my self for May 15 but things are getting fast with me right now.

(another) Julie

Well timed. I'm in need of some new lunch ideas.

Sesame noodles will be a good place to start while I wait for more.

Julie

Oops! I'm not adopting (another)Julie as my nom de blog. I just forgot to clear it from the last time I used it.

Kitt

Thanks for the noodle recipe! Looking forward to seeing the results of the take-along challenge. I could use some inspiration there.

redfox (lindy's daughter)

Too late for this article now, but here's a tip for the future: Look over to the right-hand side of the article, where it says

E-Mail
Print
Reprints
Save
Share

Click "Share". Then click "Permalink", and you'll get a pop-up window containing a URL that will continue to lead directly to the full article, even after it's been archived: "To link to this article from your blog, copy and paste the url below into your blog or homepage. Using this link will ensure access to the article, even after it becomes part of the NYT archive."

lindy

Uh-oh- recipe's gone already? My bad, as they say. Here it is then, in abbreviated form, and next time, I'll follow your advice and get the permalink; ms.redfox, thank you.

1 1b chinese egg noodles, best if fresh noodles
2 Tbsps sesame oil
3 1/2 Tbsp soy sauce
2 Tbsps rice vinegar
2 Tbsps sesame paste-Chinese or other toasted sesame kind
1 Tbsp smooth commercial style peanut butter
1 Tbsp sugar
1 Tbsp grated fresh ginger
2 tspa minced garlic
2 tsps chili garlic paste
matchsticks of peeled cucumber
chopped roasted peanuts.

Cook noodles in boiling water until just south of chewy. Drain. Whisk together everything but cukes and peanuts. Pour sauce over noodles and toss very thoroughly. Let cool. Garnish with cukes and peanuts- and a few scallions wouldn't hurt.
Adapted from NYTimes.

littlebouffe

Know what you mean about the chopsticks. I feel conspicuous using the ones that came with my Mr Bento, but rationally, I'm sure no one else notices.

May 15 is a deadline I may be able to meet. As of today, though, all superfluous activities must give way to the rule of purple tooties, et al.

Rebecca

I should be able to participate in this - I used to pack elaborate feasts to take to baseball games when the children were small and we were too broke to buy ballpark food. In fact I missed most of those spectacular Barry Bonds/Bobby Bonilla home runs during the Pirates' glory days in the 80s because my head was always in the cooler.

Your cloth-tying directions reminded me of when bums (or "homeless people") used to be depicted not with grocery carts, but with little cloth bundles tied to the end of long sticks, carried at an insouciant angle over their shoulders. I guess the homeless have upsized just like the rest of us.

Kitt

Oh, thanks for that tip, redfox. That's handy to know.

the chocolate lady

Those nifty stacked aluminum containers are called "dabbas." The folks who deliver them are "dabbawallahs."
I am always thinking of buying a set for home-made take-out, but take-home and clean-up could be hard.

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