Saturday, October 22, 2011

Gah! Put that chainsaw down!!!

When I saw the severed finger lunch on Adventures In Bentomaking I knew I'd need to make those fingers soon.  I feel like this is a pretty easy way to "up the ante" on Halloween lunches.  And, for a hot dog it was pretty darn yummy!

This is the Monstro version of the work/road-trip meals I posted on Facebook Wednesday.  He's got "yakisoba" made from wheat spaghetti, broccoli and shredded carrot coated in Mark Bittman's sauce recipe.  I added quite a bit of sriracha instead of the Tabasco he calls for because we like it spicy.  I topped it with "zombie spines" (that's what we call green onions) and 2 severed fingers.  The fingers didn't turn out quite as well as I had hoped- I cut too deep in the knuckles and since I don't have a tear-drop cutter my nails are little boxy.  But, they looked pretty good, I think, and the teriyaki-esque sauce they're cooked in adds a lot of flavor.  I didn't feel like they really needed to simmer for 20 minutes either.  Mine took on a good color and were flavorful after only 12-15min.  I also gave a sidecar of fruit cocktail with a little pear jack-o-lantern on top.  I guess the noodles were the talk of the lunch table and he was really excited about the spiciness!

Pikko (from AiBento) let me know that you can make up a large batch of fingers and just keep them refrigerated in the cooking liquid for later.  I can confirm it as well because that's exactly what I did.  This meal also keeps really well as a whole.  I packed my 3 trip boxes just after this one at around 8:30am and put them in the fridge until it was time to leave at 2:45.  We didn't even open them up to eat until around 6pm and they were still delicious!

I think I might have to make some toes next!  Maybe with pepper skin on the toenails for a nice pedi!

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