27th February Wrapup for Late Starters and Follow-ups

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 31 weeks ago.

I'm posting this a little early this week, I'm about to hop into my car and drive to Christchurch (four hours away) for a weekend of motorcycle racing. No, I'm not racing, I'm "pit crew" aka "having a good time".

I hope everyone is still keeping up the good work.

Here is my car boot (trunk), containing a very large bento. I have three home-made baguettes (in the commercial plastic bread bag); one other home-made loaf, pre-sliced; two roast chickens in silver foil; one small ham thing (bought); one large meatloaf; four kg mixed stone fruit; five apple turnovers; one large iceberg lettuce; two trusses of tomatoes; 700g Colby cheese; one bottle of home-made smoky hot sauce. I need to stop and buy some butter and collect some more frozen chiller block things from work.

big bento

No, I don't intend to eat it all myself!

____________________________________

Bronwyn

My blog is Food and Shoes

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Céline
Bento-ing from: Avignon or Lyon, depends › France
Joined: 10 Jan 2009
User offline. Last seen 5 years 10 weeks ago.
Re: 27th February Wrapup for Late Starters and Follow-ups

Hello there !
As I said when finishing the challenge, I’m not deserting the forum yet : I’m still doing bentos 2-3 times a week, and while I’m too busy most of the time to take photos of my lunch I still wanted to do something for this forum – you people are such a source of inspiration for me !
So there it is, I made a celebration bento when finishing the challenge and today I made a french bento – I had promised myself to do one during the challenge, but I’m a notorious airhead, and forgot of course.

celebration bento

(click for description and commentary)

Pretty much nothing to say – this bento was good, especially since it was long-awaited. I don’t do osekihan and miso egg very often, since both the beans and the egg needs to sit in the fridge for a few days to be really good ( a personal preference, I suppose). Basically it was a huge treat to reward myself after the challenge !

And today :

Pissaldière bento

HPIM2277

(click for description and commentary)

I had a bit of a hard time thinking about what typically french food I could put in a bento…
I don’t know that much french cooking, I just learned from watching my grandmother, my father and my mum (sometimes) cook actually – mostly south-east french recipes (You know about things like quiche, beef bourguignon, civets, foie gras or sautéed mushrooms ? Well, I don’t have a clue on how to cook them…)
The thing is, most of my favourite recipes call for summer of fall vegetables, and they’re not so bento friendly.
But I know at least one thing perfectly suited to bentos : a Pissaladière.

It totally fits the bill : delicious when cold, well-rounded nutritionally speaking, long-keeping and easy to handle.
It’s so easy to make and delicious that I’ll probably post a recipe on the forum soon ^^

Bonus : an extra bento from earlier this week, just to prove that I’m still practising.

Bento & snack

mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 41 weeks ago.
Re: 27th February Wrapup for Late Starters and Follow-ups

Hello Céline! I loved reading your recipe for Pissaladière, and I am also a huge fan. I lived in and around Paris for while in my twenties, and there was a lady downstairs from one of my flats who made and sold (cheaply) the BEST Pissaladière to those starving student/artist types who lived in the building --she shared her recipe with me before I moved on, and it was virtually identical to yours :-)

I also loved what you wrote about trying to get more of your local food into your bento, and it resonated very strongly with my own musings on this matter. I'm trying to do similar things, even though I've been pretty passionate about trying new (to me) Japanese recipes. I blame it all on Maki --she posts so many appetizing recipes which I feel COMPELLED to try cook myself ;-)

I'm glad you're staying involved here at the forum, and on flickr!

____________________________________

http://mosaica.wordpress.com

Céline
Bento-ing from: Avignon or Lyon, depends › France
Joined: 10 Jan 2009
User offline. Last seen 5 years 10 weeks ago.
Re: 27th February Wrapup for Late Starters and Follow-ups

Wow, you certainly know Paris better than me then ! I'd love to know such an old lady that would be cooking for me like you said, but for the time being I guess I'll get by doing it myself again. *dreamy sigh*
Yes, that's one of the things I love about this food : all the ingredients are very basic, long-keeping, easily available (well... in france at least ^^p) and terribly cheap, yet the final result is delicious...

Ah, I get what you mean. I'd also like to include local food more often, but you know, things like that are already familliar to me (a bit like comfort food) ; while Japanese recipes are brand new, and contain so many flavors I don't know ! How could I resist, when there is so many things I never tried before ? It's like a challenge everytime anew...
A bit like some people try to cook with some colour/theme restrictions, or only vegetarian food : it's so rewarding when you achieve to do something this way.

The pleasure is mine ^^

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 23 hours 41 min ago.
Cooking local ingredients with global flavors

I think that you can combine an interest in flavors from around the world with local ingredients. That's what I try to do most of the time - also cooking seasonal ingredients. I may use Japanese flavoring ingredients, but I use whatever I can get easily. For instance, with the asparagus season starting up I am going to do everything I can think of with them, from stir fries to putting them in miso soup to nuta (a sort of sweet miso sauce) or with sesame sauce...and of course with melted butter, or grilled, or or or... etc.

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

MitarashiDango
Bento-ing from: Melbourne › Australia
Joined: 28 Feb 2009
User offline. Last seen 5 years 19 weeks ago.
Re: 27th February Wrapup for Late Starters and Follow-ups

I have started bento-ing since 2 weeks ago but I have not taken any pictures of them :c
My cellphone camera ruins everything and my bento always get messed up when I take them out during lunch. It disappoints me. I think it's most likely because I use a large bag (from Country Road -- which looks more like a dumpsack for all my things) and it gets "earthquaked" around every now and then when I carry it.

I shall put my bento in a separate paper bag from tomorrow onwards and take pictures before I eat them up c:

____________________________________

[black]magic from Dango-kun's kitchen

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 31 weeks ago.
Re: 27th February Wrapup for Late Starters and Follow-ups

I think you need to pack your food more tightly in your bento box. Either put in more food, or get a smaller box. My lunch gets thrown around a lot but I'm always amazed at how it stays in the same place - although my bentos are not exactly works of art to start with.

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