Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Lunch! What'd ya have? (2012–2014)


  • This topic is locked This topic is locked
549 replies to this topic

#541 Anna N

Anna N
  • eGullet Society staff emeritus
  • 6,308 posts
  • Location:Oakville, Ontario, Canada

Posted 27 January 2014 - 02:32 PM

image.jpg

Cracklin' Chicken from Non Nom Paleo blog with some radishes.
  • judiu, demiglace, rotuts and 2 others like this
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#542 huiray

huiray
  • society donor
  • 1,986 posts
  • Location:Indiana, USA

Posted 27 January 2014 - 09:55 PM

Lunch today:

• Spaghetti [Garofalo] tossed in the pan w/ a sauce of sautéed garlic, shallots, chopped spicy capocolla/capicola [Goose the Market], sliced mushrooms, chopped trimmed broccoli rabe, salt, dried thyme, powdered dried sage.

• Chicken broth: from chicken frames ("grass-fed"), chopped up and cut along (through) the backbone (cleaver) plus chicken quarters (chopped up), carrots, celery, salt.  Really intense chickeny flavor & smell.

Bête noir, raspberry chocolate truffle [Rene's Bakery].

 

DSCN0410a_1k.jpg

DSCN0412a_1k.jpg

DSCN0418a_1k.jpg

DSCN0419a_1k.jpg

DSCN0422a_1k.jpg


  • judiu and demiglace like this

#543 huiray

huiray
  • society donor
  • 1,986 posts
  • Location:Indiana, USA

Posted 28 January 2014 - 06:16 PM

Today's lunch:

Rice congee with sliced pork belly & ja3 choi3 (zha cai; ).

 

Sliced ginger, a few cloves of garlic, sliced pork belly (skin on), ja3 choi3.

DSCN0426a_1k.jpg

 

Ginger & garlic being sautéed & browned in the pot w/ peanut oil.

DSCN0427a_1k.jpg

 

Pork belly & ja3 choi3 added in; plus salt.  Then water, simmer about 1 hour; then rice (Basmati), simmer about half to two-thirds of an hour more.  Water/rice approx. 8-9/1.  ETA: Oh, I also added in sliced-up deep-fried tofu puffs (commercial) towards the end.

DSCN0429a_1k.jpg

 

Bowl of the final stuff, w/ chopped scallions, coriander leaves, dung1 choi3 (Tianjin preserved vegetable; ), freshly deep-fried sliced shallots.

DSCN0433a_1k.jpg


Edited by huiray, 28 January 2014 - 06:34 PM.

  • judiu, demiglace, Franci and 2 others like this

#544 liuzhou

liuzhou
  • participating member
  • 2,167 posts
  • Location:Liuzhou, Guangxi, China

Posted 29 January 2014 - 12:03 AM

Today, spicy crab fried rice with prawns. Two species of crab meat (and roe) fried with prawns, garlic, fermented black beans, spring onion and chilli.

 

crab fried rce1.jpg

 

crab fried rce2.jpg


Edited by liuzhou, 29 January 2014 - 12:23 AM.

  • judiu, demiglace and Shelby like this

#545 Anna N

Anna N
  • eGullet Society staff emeritus
  • 6,308 posts
  • Location:Oakville, Ontario, Canada

Posted 29 January 2014 - 12:32 PM

WARNING: Grahic content. Viewer discretion is advised.

So my daughter took me shopping this morning and at the meat counter my eye was immediately drawn to this:
image.jpg

Calf liver that is not cut so thin that it is incinerated almost immediately. Not often you see this around here. No question what would be for lunch when I got home.

image.jpg

Sauteed calf liver with onions and some store-bought coleslaw. Heavenly.
  • PattyO, judiu, Shelby and 1 other like this
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#546 liuzhou

liuzhou
  • participating member
  • 2,167 posts
  • Location:Liuzhou, Guangxi, China

Posted 29 January 2014 - 08:53 PM

A quick and simple but tasty throw together lunch, today. Leek and Mushroom Ramen Noodles.

 

leek and mushroom ramen.jpg

 

 


  • judiu, demiglace, Meredith380 and 1 other like this

#547 basquecook

basquecook
  • participating member
  • 508 posts

Posted 30 January 2014 - 08:51 AM

Leftover from a catering event, i have perhaps, 100 dollars worth of lobster meat.  So, tonight I will make lobster ravioli and lobster pot pie for the freezer.   And then the three of us will be living on lobster rolls for the next several meals as well.   Not a bad school lunch for the little one. 

 

Here is the first of a few.  A little creme fraiche and a little butter. 

 

12222380173_7fb6381658.jpg


  • judiu, demiglace, Shelby and 2 others like this

#548 rotuts

rotuts
  • participating member
  • 5,615 posts
  • Location:Boston MA

Posted 30 January 2014 - 09:59 AM

I'm again, dying here

 

"""     tonight I will make lobster ravioli and lobster pot pie for the freezer.  """

 

lucky you.

 

I thank G(g)od that for my sake only, not yours, at least its not Stone Crab.

 

:wink:


  • judiu likes this

#549 judiu

judiu
  • participating member
  • 2,245 posts
  • Location:South Florida

Posted 30 January 2014 - 05:44 PM

Basquecook, I sure hope you live far from Florida, else I might have to mug your youngun' for his/her lunch! %)
"Commit random acts of senseless kindness"

#550 huiray

huiray
  • society donor
  • 1,986 posts
  • Location:Indiana, USA

Posted 31 January 2014 - 12:55 AM

Glad that some folks have lots of lobster meat to dispose of.  Tasty, yes.  But still - for myself it isn't that incredible an ingredient; and it was even once treated as a trash ingredient, eaten only by those who could not afford anything better.  Such are the vagaries of time and culinary mores.  

 

When all is said and done, I appreciate lobster when I am served one but I do not hanker for one nor go out of my way for one nor crave one when other options are presented to me.  YMMV.

 

 

 

 

This discussion continues in the Lunch! What'd ya have? (2014– ) topic.


Edited by Mjx, 31 January 2014 - 02:41 AM.
Note added.