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Lunch! What'd ya have? (2014)


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565 replies to this topic

#541 Anna N

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Posted 23 November 2014 - 01:45 PM

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Laksa instant noodles shrimp and yu choy.
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#542 jvalentino

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Posted 23 November 2014 - 05:21 PM

Vegetable fried rice with fish sauce and pickled thai chills. Topped w fried ginger and garlic. image.jpg
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#543 Naftal

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Posted 24 November 2014 - 12:23 PM

I made eggs and tomatoes today


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"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#544 Anna N

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Posted 24 November 2014 - 12:30 PM

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Although I plated both duck legs last night for dinner only one was eaten. So today's lunch was a reheated duck leg on warm red cabbage. (I bet the "abandonded" Cuisinart Steam Oven would have made short work of re-crisping the skin, eh rotuts?)
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#545 rotuts

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Posted 24 November 2014 - 12:34 PM

Killer Plate

 

AnnaN

 

:biggrin:



#546 gfweb

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Posted 27 November 2014 - 10:28 AM

Smoked pork tenderloin salad, cranberry vinaigrette, with candied pecans. (Jalapeno cornbread not shown)

 

IMG_20141127_120531_367.jpg


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#547 rotuts

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Posted 27 November 2014 - 10:38 AM

Wow    Im not that big of a P TL fan

 

but Id Gobble ( sic ) that up.   might go nicely w some M.R. ice cold.

 

going to fizz some up soon.  ( the M.R., not the P TL )


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#548 weinoo

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Posted 28 November 2014 - 08:11 AM

Pre-Thanksgiving dinner. Lunch at home with Sig Eater. A 27-year old recipe from a 27-year old cookbook...

 

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Penne with mushrooms, from Marcella's Italian Kitchen.  It's a great recipe, and shows how much Marcella knew about getting that umami thing, or layers of flavor, going. Using white button or cremini mushrooms (basically baby portobellos), the "sauce" is created by sweating onions and garlic in olive oil and butter, then cooking all the liquid out of the mushrooms, deglazing with white wine, then adding anchovies, tomatoes and herbs and letting that all cook together for another 10-15 minutes or so.


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#549 Anna N

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Posted 28 November 2014 - 05:01 PM

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Instant noodles with broccoli, sirloin and scallions.
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#550 gfweb

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Posted 28 November 2014 - 05:12 PM

Sausage and tomato fritata

 

IMG_20141128_180756_634.jpg


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#551 huiray

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Posted 28 November 2014 - 10:30 PM

• Fresh maitake, shiitake & big white beech ("Seafood") mushrooms, plus rehydrated snow fungus, sautéed w/ chopped smashed garlic in corn oil; then tossed w/ angel hair pasta [De Cecco] and a few scoops of jellied chicken stock (straight into the pan).  Tender parsley garnish.

• Scrambled eggs w/ Chinese chives (sea salt, peanut oil).

• Freshly pickled Persian cucumbers, Korean radish, scallions; w/ toasted sesame seeds.

 

DSCN3261a_800.jpg

 

Sliced cucumbers, radish, scallions - tossed w/ salt and left to stand for 15-20 min, then rinsed and drained in a colander.  Put into a large ziploc bag.  Brewed rice vinegar [Marukan], white rice vinegar [Golden Flower], hon-mirin [Takara], sea salt, toasted sesame seeds [JFC] then went in, the bag was closed and everything sloshed around and stood for a bit.


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#552 liuzhou

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Posted 28 November 2014 - 11:59 PM

Cue: Canned Heat - On the Road Again

 

OK. Giving my age away a bit, but I"m travelling into the depths of the countryside. This means I am totally at the mercy of the driver. You tell him what do do and he immediately does what he wants to do. 

 

So at approximately lunchtime by his belly, we stop in what would be a one-horse town if they possessed a horse or a town. Seriously middle of nowhere. No restaurants and no villagers to be found.

 

We finally, manage to buy some deep fried peanuts heavily laced with chilli (炸花生) and, somewhat bizarrely, that ancient Chinese classic, a muffin (黄金蛋糕).

 

We even found some reasonably cold beer (漓泉啤酒) - a rarity in the countryside. That is the 'cold' is rare; beer is plentiful.

 

lunch.jpg

 

Dinner had better be good!


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#553 huiray

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Posted 01 December 2014 - 12:24 AM

Shrimp wonton soup.

 

The filling was chopped de-shelled de-veined shrimp, sesame oil, white pepper, chopped scallions, salt, splash of sang chau soy sauce, bit of salt as well.  I probably forgot something.  The soup was chicken stock simmered w/ "stock fish" (tiny dried anchovies) & dried Chinese mushrooms.  Some of the mushrooms were retrieved later and added to the soup.

 

Plus deep-fried wonton skins [Twin Marquis] (HK style) (also used for the wontons above) cut into strips; and mung bean sprouts sautéed w/ garlic, ginger & scallions.

 

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#554 huiray

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Posted 01 December 2014 - 05:47 PM

• "Singapore Curry La Mian" [Prima Taste].  Augmented w/ mung bean sprouts, daun kesum/daun laksa, tau pok, two hard-boiled eggs, poached chicken thigh (ginger, salt, water).

• Kai-lan in the chicken poaching broth.

 

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Pic of the pack with enclosed seasonings shown:

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Note that this is a different one from the "Singapore Laksa La Mian" previously shown in other posts on the dinner and lunch threads.  The taste profile is different.  On the whole I prefer the Laksa one.


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#555 Anna N

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Posted 04 December 2014 - 01:49 AM

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Leftovers: pork chop, puréed rutabaga with caramelized shallots, lingonberry sauce and homemade bread.
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#556 rotuts

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Posted 04 December 2014 - 06:12 AM

""   lingonberry sauce  ""

 

IKEA ?



#557 Anna N

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Posted 04 December 2014 - 07:12 AM

""   lingonberry sauce  ""
 
IKEA ?


Yes indeed.
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
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#558 rotuts

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Posted 04 December 2014 - 07:41 AM

never occurred to me to use it on meat :

 

Lsauce.jpg

 

if you like cranberry sauce, you might like this a lot !

 

thank you AnnaN

 

my last jar

 

:sad:



#559 gfweb

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Posted 04 December 2014 - 07:47 AM

I use this, or Crosse and Blackwell Cranberry chutney, a lot as the base for sauces and vinaigrettes esp for pork and turkey meals.



#560 Anna N

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Posted 04 December 2014 - 09:44 AM

never occurred to me to use it on meat :
 
attachicon.gifLsauce.jpg
 
if you like cranberry sauce, you might like this a lot !
 
thank you AnnaN
 
my last jar
 
:sad:


Funny. Never occurred to me to use it any other way! I am very fortunate in that I live quite close to IKEA. And I have a friend who lives even closer possibly within walking distance. Having said that I really go more than twice a year! Still hoping to get some of their frozen salmon which is never in stock when I go.
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

#561 rotuts

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Posted 04 December 2014 - 09:49 AM

try it on Fresh HomeMade Toast.  if you like tart as I do.

 

you can pretend that toast came out of a CSB if you like.

 

ie take some of that L.P. north in the Spring and See.



#562 Anna N

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Posted 04 December 2014 - 10:30 AM

try it on Fresh HomeMade Toast.  if you like tart as I do.
 
you can pretend that toast came out of a CSB if you like.
 
ie take some of that L.P. north in the Spring and See.

Curious that your jar is labelled preserves while mine is labelled sauce:

image.jpg
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

#563 rotuts

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Posted 04 December 2014 - 10:43 AM

is yours 'a bit loose'

 

mine says this :

 

serving size : 20 grms   20 / container

 

34 Cals.

 

is yours different ?   ( to detect added water )

 

from the SKW ( or water ever its called ) what I see is the same as mine

 

1.601.135.51.0007

 

like the 007 part !

 

"" Licensed for Toast ... CSB Toast, not Crisped ""

 

:huh:


Edited by rotuts, 04 December 2014 - 10:46 AM.


#564 suzilightning

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Posted 05 December 2014 - 07:43 AM

I get Darbo wild lingonberry sauce at my local Shoprite - 5.99 for 400 grams.  We use it with venison, duck, bison and wild boar.   Goes really well with wild boar meatloaf.

 

Yesterday lettuce rolls with tuna salad.  I eat tuna salad maybe twice a year ... and yesterday was one of those days.


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#565 Anna N

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Posted 05 December 2014 - 11:06 AM

routs,
My lingonberry sauce has the same nutritional information as your preserves only the name has been changed probably to reflect the idiosyncrasies of our (un)shared language and/or culture.

Food should be nutritious, delicious and when possible fun. I dusted off my Griddler and my entremet ring and here's the result.

image.jpg

SV'd pork chop re-heated and griddled, rutabaga with caramelized shallots re-heated and moulded and little gem lettuces halved, seasoned, drizzled with olive oil and griddled.
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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

#566 rotuts

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Posted 05 December 2014 - 11:28 AM

P.O.S.H.  AnnaN

 

 

 

 

[Note: This topic continues here, Lunch! What'd ya have? (2014–)]


Edited by Mjx, 07 December 2014 - 03:34 AM.
Note added.