Lunch! What'd ya have? (2014–2015)

Anna N · June 13, 2015

Baked potato topped with butter, sour cream, onions and crumbled chestnuts (after Hugh Fearnley-Whittingstall).

Anna N · June 15, 2015

And so it begins. Only 10 days now until the annual trek north to Manitoulin Island. This is the time I begin to think about what must be used up. Lunch today was roasted vegetables over couscous drizzled with a little reduced balsamic vinegar.

I seem to have enough carrots to keep generations of Bugs Bunnies happy so will be thinking of ways to use those up.

rotuts · June 15, 2015

butterhead, tomatoes, 'countertop' green onions, a little TJ's parmesan-ish, grated ginger from Fz, TJ's greek feta

nice.

trying to build up some 'nutrition credit'

Pellet smoker here on Wed.

:biggrin:

Anna N · June 16, 2015

Further effort to use things up. A couple of slices of bacon diced and crisped, a few haricot verts, some mushrooms and an egg. I was fascinated with the consistency of the yolk of this simply boiled egg that I had made a couple of days ago and wanted to see if I could repeat it. Apparently it is easily repeatable. It is a large egg simmered for seven minutes exactly and then plunged into ice cold water and shaken around to break the shell.

rotuts · June 16, 2015

those eggs are exactly how they should be

Kudos your way

! :biggrin:

radtek · June 18, 2015

Feeling Continental.

Seared top blade steak on couscous and Bavarian sauerkraut. Green peppercorn sauce made with bourbon and red wine.

Edited June 18, 2015 by radtek (log)

Anna N · June 19, 2015

Was just the tiniest bit of steak left I cobbled together this Thai-inspired salad. The dressing was Red Boat Fish sauce, lime juice, soy sauce and brown sugar to taste.

liamsaunt · June 20, 2015

Yesterday we went to Provincetown, It is our tradition to walk through town and browse all the shops, then go to lunch and debate what we should buy. Provincetown has provided a lot of my home decor. We had lunch at Mac's Provincetown. I am having a little trouble connecting so might not be able to get all the photos in this post.

Sweet heat margaritas (drinks help with the shopping debate!)

Salmon tartar (niece's hands hovering in background waiting to dig in)

Stoplight roll

Tuna poke

Zen roll

tuna tataki

rangoon roll

Not pictured, my nephew's boring cheeseburger :-)

I ended up buying a triptych painting of an octopus for over my family room TV. It is pretty cool.

Edited June 20, 2015 by liamsaunt (log)

**Shelby** · June 20, 2015

Oh I haven't had good sushi in sooooooooooo long. I wish I could pluck a few pieces off the screen.

Anna N · June 21, 2015

Baked potato topped with onions and garlic that had been slowly cooked while spiked with a little curry powder (actually homemade garam masala). I threw in some frozen peas, a little butter and then topped with a small scoop of sour cream. Idea originated with River Cottage Veg.

It is proving quite surprising to me how little I miss a meat component when the vegetables pack such a punch of flavour.

rotuts · June 21, 2015

"" when the vegetables pack such a punch of flavour ""

I agree with you completely

from time to time Ive been 'back then' to small restaurants where the

'protein' was beyond this world, but the veg were also astonishing.

BonVivant · June 21, 2015

I've been eating a lot of chanterelles lately. It's the season after all.

A simple salad with buffalo's milk mozzarella. Ham on bread is Tirolean.

liamsaunt · June 21, 2015

Our final Wellfleet lunch for this trip was at Winslow's Tavern. Cocktails

Butternut squash flatbread

smoked mussel flatbread

scallop roll

crabcake

apricot clafouti

chocolate mousse

My husband and I are now in Chatham for a couple of days. Not sure what will be happening on the lunch front.

Kim Shook · June 26, 2015

Lunch today was what is probably my favorite sandwich in the world:

White bread, mayo, American cheese and tomatoes. I feel like I’ve outed myself. :laugh:

liamsaunt · June 29, 2015

A much more typical lunch than the restaurant meals I posted recently. Hummus, carrot, arugula, and leftover grilled chicken wrap with some cherries. Eaten at the credenza behind my desk with a book. Work meals are not as interesting as vacation ones.

liuzhou · June 30, 2015

I had a glut of mushrooms which were past their prime, but used them, a carrot, a tired leek and some chicken trimmings to make a deeply rich, umami loaded stock.

Used the stock with some more chicken, some fresh shiitake mushrooms and my neighbour's home made ramen noodles. A bit of chili flakes and Chinese chives to finish. Seconds were had.

Edited June 30, 2015 by liuzhou (log)

Kim Shook · June 30, 2015

Sunday we had BLT’s for lunch. Untoasted and toasted:

Discovered after 33 years of marriage that Mr. Kim doesn’t like toast for his BLT. The things you find out! Interesting topic, though. Are there sandwiches that you prefer toasted to untoasted and vice versa? I go back and forth.

Served with corn and fries:

kayb · July 2, 2015

Lunch today was what is probably my favorite sandwich in the world:
White bread, mayo, American cheese and tomatoes. I feel like I’ve outed myself.

I have to say, the notion of American cheese on a tomato sandwich never occurred to me. I must remedy this. Most likely tomorrow.

liuzhou · July 2, 2015

Today's lunch was taken in the countryside with a young companion. I had the fried rice noodles (炒粉 - chǎo fěn).

Companion went for the wheat noodles (炒面 - chǎo miàn), but otherwise essentially the same dish.

rotuts · July 2, 2015

I take it that fried rice noodles is similar in idea to fried rice but you use rice noodles instead of rice ?

if you cook the noodles first, how do you keep them from sticking while turning them into 'fried?'

interesting idea. Ill adopt it.

sort of like Singapore Noodles not from Singapore but China ?

liuzhou · July 2, 2015

I take it that fried rice noodles is similar in idea to fried rice but you use rice noodles instead of rice ?

if you cook the noodles first, how do you keep them from sticking while turning them into 'fried?'

interesting idea. Ill adopt it.

sort of like Singapore Noodles not from Singapore but China ?

I wouldn't say that fried rice noodles are close to fried rice in any way. They are more close to fried noodles of any kind.

Rice noodles are, by far, the most common in southern China, whereas wheat noodles are more popular in the north (although both can be found everywhere.)

I'm unsure why you think sticking would be a problem. It isn't.

Nor am I sure what Singapore had to do with anything.

Edited July 2, 2015 by liuzhou (log)

kayb · July 2, 2015

Salad made up as I went along: Watermelon, tomato, bacon, grated cheese, white balsamic vinegar, balsamic glaze. Pretty good.

Thanks for the Crepes · July 3, 2015

rotuts and liuzhou,

My mind was tracking in a similar way to rotuts' when I began reading liuzhou's post about fried rice noodles. I thought, boy that sounds good, noodles added to fried rice like Eastern Rice-A-Roni. But on close examination of his photo I saw no evidence of any rice grains.

When I got to the part about his companion's dish of wheat noodles it dawned on me that he was referring to fried "rice-noodles", not "fried-rice" noodles. I almost commented on it, laughing at myself, but decided to keep quiet in my ignorance. :blush: Glad I'm not the only one.

It's silly because I have access to rice, bean thread :wub: , soba and other noodles galore at my Asian market, an entire long aisle lined with various noodles on both sides from floor to much higher than I can reach, very few of which are wheat-based. But Western brains apparently track usually to wheat first when noodles are mentioned even by someone in China. :laugh:

huiray · July 3, 2015

rotuts and liuzhou,

My mind was tracking in a similar way to rotuts' when I began reading liuzhou's post about fried rice noodles. I thought, boy that sounds good, noodles added to fried rice like Eastern Rice-A-Roni. But on close examination of his photo I saw no evidence of any rice grains.

When I got to the part about his companion's dish of wheat noodles it dawned on me that he was referring to fried "rice-noodles", not "fried-rice" noodles. I almost commented on it, laughing at myself, but decided to keep quiet in my ignorance. Glad I'm not the only one.

It's silly because I have access to rice, bean thread , soba and other noodles galore at my Asian market, an entire long aisle lined with various noodles on both sides from floor to much higher than I can reach, very few of which are wheat-based. But Western brains apparently track usually to wheat first when noodles are mentioned even by someone in China.

Thanks for the Crepes, here are some recent examples I've posted of fried rice noodles that I made.

http://forums.egullet.org/topic/150604-dinner-2015-part-1/page-13?p=2009872#entry2009872

http://forums.egullet.org/topic/150604-dinner-2015-part-1/page-16?p=2010443#entry2010443

http://forums.egullet.org/topic/150922-dinner-2015-part-2/page-7?p=2013788#entry2013788 (scroll down)

http://forums.egullet.org/topic/151304-dinner-2015-part-3/page-19?p=2021761#entry2021761

http://forums.egullet.org/topic/151304-dinner-2015-part-3/page-18?p=2021417#entry2021417 (scroll down)

ETA2: If you have ever had "pan-fried mei fun" in a sort of Cantonese-like (for example) dish with various ingredients and an underlying layer of sauce you have also had "fried rice noodles".

Edited July 3, 2015 by huiray (log)

huiray · July 4, 2015

ETA2: If you have ever had "pan-fried mei fun" in a sort of Cantonese-like (for example) dish with various ingredients and an underlying layer of sauce you have also had "fried rice noodles".

I forgot to say that if you have had some version of "chow mei fun" or "chow hor fun" or "chow kway teow" (and equivalent transliterations) from a restaurant or take-out place in the USA, for example, you have had "fried rice noodles". (the preceding terms are Cantonese) Or, some dish such as "pan-fried mai fun/mei fun" (etc) or "pan-fried bee hoon [the Hokkien term: bee hoon = mai fun in Cantonese] and so on. Frequently the pan-fried stuff (where the noodles are browned and made sort-of crispy, at least in part) could also be termed "Hong Kong style" in many USAmerican "Chinese" restaurants or take-outs.

Edited July 4, 2015 by huiray (log)

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