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Lunch! (2003-2012)


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#631 Kim Shook

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Posted 13 August 2008 - 09:12 AM

Kim, that looks amazing.  What type of cheese is that?

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It's cream cheese and monterey jack. Very versatile as you can use any kind of jelly you like. We've done it with a apricot/jalepeno jelly and Marlene has had good results with garlic/wine jelly.

Here's the recipe on my webpage.

#632 Kim Shook

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Posted 18 August 2008 - 10:42 AM

We celebrated Mr. Kim's birthday yesterday with friends and family. It ended up being a sort of late lunch. I served cheese and crackers:
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stilton w/ mango, 3 year cheddar, aged goat w/ rosemary and Brie

and fruit
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I also served Crunchy Milk-Chocolate and Peanut Butter Cake and banana pudding, posted HERE.

#633 thecoffeesnob

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Posted 19 August 2008 - 06:45 AM

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I've been really into cooking simple Japanese dishes since i got my hands on this wonderful cookbook with photos detailing the different steps. I made oyako don (chicken and eggs on rice) for lunch today. It was so tasty and so easy to put together!

Now i've got to get over my aversion for deep frying and try that deep fried Japanese chicken- with sake and ginger juice in it, it has got to be good! :biggrin:
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

#634 Daniel

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Posted 03 October 2008 - 09:23 AM

Made some brocolli rabe and kale last night.. Steamed with some garlic, vinegar, red pepper.. Used this wonderful freshly made Portuegese Cheese that I bought for 1.49 a button.. Lightly toasted these wonderful, wonderful Portuegese Rolls.. They are so light and airy with a crisp outside, they are amazing..

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Cheese was wonderul.. At the office, so I microwaved the greens. Added this crush red pepper we made from dried peppers from this ladies garden.. Mixture of habeneros and such.

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Added hot sauce to one side, added sichuan chili oil to the other..

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#635 Kim Shook

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Posted 09 February 2009 - 09:20 AM

Our daughter, Jessica, has been fascinated with Bento boxes lately and this was the lunch that she prepared for today:
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Lovely, huh? I hope she keeps it up! She did a really good job, I think.

#636 Kim Shook

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Posted 06 February 2010 - 01:17 PM

Good Lord! One year later and I'm the only person to post on this thread!

This snowy day just seemed to call for this for lunch:
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Brunswick stew (not homemade, but a local brand that is really good) and grilled cheese. Mr. Kim’s has American, Swiss, Dijon and pepper relish.

#637 suzilightning

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Posted 11 August 2010 - 10:56 AM

sunday it was lobster roll all around.

friday found some pre-steamed lobster claws so picked up two packages. picked the meat and tossed gently with some finely minced shallot, homemade mayo i made using some tarragon vinegar i have and a fine sprinkling of minced tarragon, flat leaf parsley and chives. pop into a butter toasted new england hot dog roll and serve with a side of tomatoes. now that is summer on a plate.
The first zucchini I ever saw I killed it with a hoe.

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Monstrous Depravity (1963)

#638 patris

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Posted 22 September 2010 - 09:18 AM

I usually don't hang anywhere outside the pastry & baking board, but I'm particularly happy with today's lunch (even though, as usual, I am eating in my office). It's day 2 of no refined carbs: tuna salad with loads of lovely veggies for dipping/spreading. Given how much I enjoyed my morning snack of teeny sweet peppers stuffed with veggie cream cheese, I think this low carb thing might just be manageable!

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I really should invest in some paper plates.
Patty

#639 suzilightning

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Posted 28 September 2010 - 11:28 AM

yesterday i was craving - CRAVING - the curry puffs at a local thai restaurant so after the gym and a power food shop i picked some up along with some spicy mushroom soup.

today my brunch was one of my favorite things: 2 eggs scrambled dry, corned beef hash and home fries. had some homemade corned beef in the freezer, some local potatoes that had been baked and stopped to pick up 2 dozen local eggs.

john's lunch today was the fredonia version of beef on weck. didn't have time to make kummelweck rolls so i did a cheat and used some potato bread sliders, brushed the top with a bit of egg wash, put fennel and a really coarse sea salt on top and popped them in the oven for about 10 minutes. very thinly sliced roast beast, thin sliced swiss(we use Finlandia Heavenly Light - the only lower fat swiss that tastes like swiss), some shredded iceberg, one of john's tomatoes and thousand island dressing. made a side from Dorie Greenspan's new book - avocado with walnut oil. will see how he likes it.
The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#640 Blether

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Posted 01 October 2010 - 10:15 PM

Firste of the fat autumn sanma (Pacific Saury); konbu ponzu; tomato sandwich with a bit of salt and some mayo.

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#641 kayb

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Posted 02 October 2010 - 07:05 AM

It not being lunch time yet, I'll detail yesterday's. As I live in one of the barbecue havens of the world, I indulged: Purity Barbecue's lunch special, a choice of ribs, beef, ham or pork shoulder, sliced or chopped, with two sides (I chose baked beans and slaw)and iced tea. For $7.75. And it's enough beef and beans (I did eat all the slaw) that it served for dinner that evening.

Can't beat it.
Don't ask. Eat it.

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#642 ScottyBoy

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Posted 02 October 2010 - 10:49 AM

Couple lunches this week,

The taco truck that Bourdain went to in the SF episode is 10 minutes away from me in Oakland.

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The best Bún bò Huế in Oakland at Pho King near that same taco truck.

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Yum

Edited by ScottyBoy, 02 October 2010 - 10:51 AM.

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#643 Blether

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Posted 17 October 2010 - 10:36 PM

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The rest of the jellied yellowtail stock I made last week was looking at me accusingly from the fridge shelf. Beside it was an identical plastic container with two or three tinned tomatoes and lower down were again identical containers with (dashi not included) miso in them. Stock from blue fishes can be hard to pair up, but here were the beginnings of a plan.

I sauteed a sliced clove of garlic briefly in a knob of butter, then mashed the toms up with the wooden spoon as I stirred them in. I added a tablespoon of miso once that had come to a simmer (sorry, miso soup purists), added the stock, tasted (salt OK; ground in some black pepper) and simmered for 5 or ten minutes.

Back from the weekend I've no bread, so i zapped a 7-11 100yen frozen pilaf that I had on hand and blessed it with a medama-yaki (cooked eyeball, or to you and me, a fried egg).

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#644 suzilightning

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Posted 18 October 2010 - 04:25 PM

lunch at 230 today just before i went on the floor. homemade tomato basil soup that i drizzled with some balsamic olive oil and accompanied by a slice of pumpernickel bread that i spread with some tangy blue cheese.
The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#645 heidih

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Posted 18 October 2010 - 06:12 PM

lunch at 230 today just before i went on the floor. homemade tomato basil soup that i drizzled with some balsamic olive oil and accompanied by a slice of pumpernickel bread that i spread with some tangy blue cheese.


Oooo- pumpernickel and tangy blue sounds like a great combo

#646 Blether

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Posted 07 November 2010 - 11:53 PM

I spied these oysters last night when I went out for fish. They're from the cold, clean waters of Iwate prefecture - as opposed to the, umm, nutrient-rich Hiroshima area. The shells were on the friable side, so when it came to opening they were a shucking nightmare, but after breaking two bottom shells in half and losing all the juice from the first oyster, I got a feel for them:

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- followed by some sliced parmesan between toast, and a quick stir-fry of leeks with a little home-salted-pork.

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#647 Kim Shook

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Posted 08 November 2010 - 08:40 PM

Sunday lunch was leftover chicken noodle soup and sandwiches:
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Ham, turkey, Swiss, sopressata and pickled peppers.

#648 brucesw

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Posted 24 November 2010 - 05:08 AM

Blue Nile - veg combo 001.jpg
I've been visiting our Ethiopian restaurants over the last several months and last Friday I had my second visit to Blue Nile. The Doro Wat I had here on my first visit was excellent and they do the best injera, thin, spongy, and diaphanous, but I was a little disappointed in the vegetable combo. The Timatim Fitfit was fine and the Gomen and Shiro Wot were very tasty, interesting because those have been the ones I liked the least at other places, but otherwise everything seemed very bland.

El Punto Criollo - patacones 001.jpg
I was running a bunch of errands on Saturday and stopped off at El Punto Criollo, a Venezuelan cart, for a quick bite. I knew they did very good empanadas here but I tried the Patacones this time, the Venezuelan sandwich that substitutes mashed, fried plantain for bread. The carne mechada was perhaps the best I've had at our limited number of Venezuelan places but the plantains had soaked up a lot of grease and this was really heavy. Still, quite a bargain for just a buck. I neglected to get the name of the cheese and they didn't offer and I didn't remember to ask for the guasaca, which would have helped.

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They were advertising their hallacas in the window so I picked one up for later and steamed it the next day. This is the first time I've been able to get one of these - they're available for such a short time - and it was very good. Beef, chicken and pork, green olives, capers and raisins. I went back the next day and got several more for the freezer.

#649 Blether

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Posted 02 December 2010 - 07:59 AM

Tomato soup (starter size) at Ceramic Kitchen, Cherngtalay, Phuket. Damn good and fine value - a lovely creamy body and nicely chunky texture that lets you taste individual elements - biting into wee lumps of black pepper was perfect.

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#650 kayb

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Posted 02 December 2010 - 01:13 PM

Clam chowder and a salad, the daily lunch special today at Culinary District, the Surfas store here in Hot Springs. No photos; didn't have a camera with me. Damn fine!
Don't ask. Eat it.

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#651 Blether

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Posted 21 February 2011 - 10:13 PM

Fettucine with mushrooms and gorgonzola. In fact, they were giving away tastes of mimolette at Nisshin World Deli the other day, and by being cheeky enough to ask I got the couple of ounces of crumbs to take away for free. So, fettucine with mushrooms, gorgonzola & mimolette (a bit more gorgonzola than mimol;ette). Seasoned with black pepper at the saute stage and again later; and with parsley and nutmeg:

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Seasoning & thickness of sauce (by eyeball, using both cream & milk) just right. It's the first time I've combined mushrooms with a cheese pasta - I'll do it again. I liked the nutmeg with it.

I couldn't be bothered lifting Marcella off the shelf and poached the basic approach from e-rcps - the first Google result for 'spaghetti gorgonzola'.

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#652 Blether

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Posted 22 February 2011 - 09:56 PM

Oh dear. There are still mushrooms (and there's still cream): champignons a la creme, for which I follow (from memory) Elizabeth David's FPC. I enhanced it with some of this excellent smoked ham:

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Seasoned with garlic, parsley, lemon juice and S&P. I don't remember if lemon juice is in Liz's original - anyway I overdid it a bit and got something more zingy than I intended. Normally I like it either (a) about as sour as sour cream, or (b) without lemon juice altogether. "Mistakes were made". Ho-hum.

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#653 robirdstx

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Posted 23 February 2011 - 02:31 PM

I had leftover steamed rice and some button mushrooms that needed to be used, so I did a search and found a recipe for Mushroom Fried Rice on Food & Wine's website. I made a variation that added garlic but left out the sesame oil and only added the salt at the end to taste.

Mushroom Fried Rice-01.jpg

Edited to change size of photo.

Edited by robirdstx, 23 February 2011 - 02:36 PM.


#654 Blether

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Posted 01 March 2011 - 11:38 PM

Oysters. About USD2.50 for the 5:

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ETA: oh yeah, I used my trusty screwdriver again, but paired this time with one of my sailing gloves, for that don't-care-about-the-briny-after-aroma ease of mind. It suited the job well.

Edited by Blether, 01 March 2011 - 11:42 PM.

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#655 ChrisTaylor

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Posted 02 March 2011 - 12:58 AM

Near school we have an excellent (in its speciality area, at least--not so much the general bakery-type stuff) Vietnamese bakery, so I make like a lot of my students and eat pork rolls. Can't say no to a $4 sandwich of crispy pork belly, chilli, coriander and various salad vegetables. Can get pate in there too, but I'm not so big on their pate.

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#656 emilyr

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Posted 30 March 2011 - 10:37 AM

I had a semi-homemade lunch today, but only in the best way. No Sandra Lee's were harmed in the making of this lunch. I had leftover spinach salad with cucumbers, feta cheese and roasted carrots and bought soup and a sourdough roll from a local bakery/cafe, Uprise Bakery. The soup was roasted beet and scallion, which I've had before, but they've made it with ginger in the past. This was more subdued, and I guess more to public taste, but I missed the heat/spice the fresh ginger added.
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"Life is a combination of magic and pasta." - Frederico Fellini

#657 Mjx

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Posted 30 March 2011 - 10:51 AM

Alas, a Ritter sport and some iffy port, while trying to staring into my laptop and trying to politely phrase a marginal comment that explained that 'mundane' is not synonymous with 'daily.' Everybody else's lunch looks so good...

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#658 PopsicleToze

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Posted 31 March 2011 - 07:14 AM

Sandwiches! He had a pork sandwich that was really good, and those are Zapp's potato chips on the plate. I had a ham and cheese sandwich, and it was so good! It was served on a perfect baguette. A little potato salad would have been nice, but it was a great lunch.

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#659 Blether

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Posted 20 April 2011 - 08:48 PM

A Ritter Sport and some iffy port - I like that, Mjx. You don't play the drums, do you ? :biggrin:

Lunch. A couple of slices of no-knead wholewheat with the new, wonderful ww flour, with taramasalata made with prawn oil from the carcasses of these, and spring cabbage and bean soup based on surplus faggot broth:

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I'll get round to writing the faggots up, you'll see.

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#660 robirdstx

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Posted 24 April 2011 - 08:34 AM

Saturday we had lunch on the castle grounds at Newman's Castle in Bellville, Texas.

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DH and his blacksmithing club held their annual knife making workshop here, so when he told me they were having a roasted whole pig for lunch and that we could tour the castle, I said I would like to come along. :biggrin:

After the knife making demonstration I went to check out the castle's kitchen

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and the dining room.

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Time for lunch.

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Poor piggy. He was delicious!