Lunch! What'd ya have? (2014–2015)

[gfweb]

And not all MLs translate well to a bread wrapper.

 

A fatty ML is gross when cold.

 

And ML needs stronger flavor so it doesn't get  lost in  the sandwich app.

 

Unless one adds Russian D.

 

And too much ML is a sandwich is like too much liverwurst. Just too much.

 

I've had to debulk some deli ML sandwiches

Edited January 16, 2015 by gfweb (log)

[rotuts]

no deli truly understand ML.

 

Unless they have a 'Cafe' area where you can get that same ML

 

with " All the Usual '  Hot.

 

Q.E.D.

 

they are just grinding up stuff no one else wants to buy.

 

These are the Meat Loaf Rules :

 

You Love it Hot

 

you will love it Cold.

 

re: Fatty

 

that's also called Pate.

 

Pate is not MeatLoaf

 

maybe a French-ey  lost Uncle ?

Edited January 16, 2015 by rotuts (log)

[rotuts]

BTW :

 

rule 3:

 

You never buy ML.

 

you make it

 

and you Pay Attention.

[Anna N]

Salad bowl of mostly spiralized vegetables with a ginger miso dressing.

[liuzhou]

 

Brined chicken breast served on lemony couscous with mint and sichimi togarishi.

 

The chicken was cooked using this method.

Edited January 17, 2015 by liuzhou (log)

[BKEats]

 

 

BTW  BKE, maybe the issue w ML as a "FIrst Dinner, then Sandwich"  not being Stellar in 

 

your case  might be traced back to those carrots.  They weaseled their way somehow

 

into the Loaf, when they should have been waiting patiently on the plate as a "Side"

 

just saying.  Constructively.

 

[rotuts]

My ML insists on a Combi-Oven.

 

 

 

and bacon on the top

 

Edited January 17, 2015 by rotuts (log)

[Anna N]

Haunted by leftover cheese sauce in my refrigerator and not willing to go the usual route of cauliflower with cheese sauce, I baked a couple of onions. I topped them with some of the cheese sauce, put them under the broiler briefly and dusted them with nutmeg.

[Katie Meadow]

For lunch yesterday I had a club sandwich. At least that's how I remember it.

[BKEats]

I too had a club sandwich. There are these sandwiches called Sloppy Joes. They are not Manwiches or loose meat sandwiches that share the name. These are triple decker deli sandwiches. Turkey, roast beef and corn beef each make a layer between rye breads. There is also some really nice coleslaw thrown in. One sandwich can take a couple of days to eat.

[Anna N]

For lunch yesterday I had a club sandwich. At least that's how I remember it.

I only wish! I could have made a loaf of bread and some mayo .....

[gfweb]

Basil pesto tagliatelle

 

[rotuts]

I note Exceptional Creamy-ness

 

just the way I like it. 

 

not too much, just right, and not 'Swimming in It"

 

4 stars.

 

how did you get the creamy-ness ?

[gfweb]

Splash of cream in a hot pan, tbsp of parm... cooked down...pasta added with enough pasta water to get the  right consistency

[rotuts]

Nice.  I dont keep cream, and not always milk.

 

I get Silver Goat from TJ's   I use say 1/2 " / person, and then add a little water to get to consistency of

 

heavy cream.  I use that as the Goat cheese seems to keep for a while.

 

it also has enough fat in it if you are careful with the water to no split w a small wine reduction ( acid )

 

but you better like 'tart'

 

your dish gave me an idea :

 

why not use Phil.del. cream cheese ?  not tart.  I used to use this a very long time ago,

 

but well, It Was Said :  " What sort of experiments are you doing now in the refrigerator? "

 

but that was before the internet and the Vacuum Sealer

 

Ill get a packet of the Cr.Ch. and vacuum it up so that as I take out an in or two, there will be enough

 

bag left for a Re-Seal  and Ill freeze it.

 

I do the bag/reseal all the time for butter  ( 6 sticks / bag ) frozen, and plenty of room for a re-seal

 

Ive also done the same thing with my green coffee beans from Sweet Maria's

 

those I do not freeze.

 

many thanks for the idea.

[Okanagancook]

gfweb:  Is that your home made pasta?  I agree about just the right amount of sauce! 

I've got some leftover pasta from making the 15 egg yolk batch....looks like lunch with some shredded duck leg confit mixed with some camembert that is due to be used up.  Lentil soup before hand, just to feel healthy.

[gfweb]

Okana, thanks! And yes it is. 6 yolk to 2 cups flour with a spritz or two of water.

 

You duck plans sound just right !

[Okanagancook]

So, more like Thomas Keller's pasta but without the whole egg and milk.  The water spritz is amazing at helping to get the dough together.

[gfweb]

First time I made it I had 6 eggs....

 

But the recipe has held up over a few batches.  I suppose I should try more yolk.

[BKEats]

15 egg yolk batch sounds very Piedmontese.  i make pasta dough quiet a bit.  i add some eggs and some olive oil. On special occasions when I am trying to make Tajarin or a regional pasta, I will use certain amounts of egg whites, or all egg whites, or all yolks,  or water, or whatever is called for.. But, my normal, everyday recipe for ravioli, or regular pasta is fairly straight forward.. i don't like to have wasted or leftover egg whites though, ideally a few more yolks without the whites is best.  i keep a little finger bowl of water on the counter that I can just dip my fingers in.  Spray bottle is a good idea if you have a spray bottle.. Last I saw that thing, it was being used as a cat training device.

Edited January 19, 2015 by BKEats (log)

[Dejah]

Lunch the last couple of days:

 

Finally used the Xmas turkey carcass, added celery stalks and leaves, carrots, lemongrass, and ground pepper, . There was lots of meat bits left, so no crackers or thickening required.

 

 

Seems like I'm clearing out Xmas leftovers from the freezer! Cantonese BBQ duck, a small container of the included bean sauce, shrimp, kaffir lime leaves, gai lang and Romaine lettuce which had been languishing in the bottom drawer, chicken stock and shirataki noodles...a hearty lunch

 

[Anna N]

So I still had one roasted onion left in the fridge and a little more cheese sauce. Chopped up the onion, topped it with some cheese sauce, reheated in the microwave and then sprinkled Japanese seasoning. This is just a small ramekin but there is enough umami to make a very satisfying lunch.

[rotuts]

Wow

 

""  Japanese seasoning ""

 

may I ask about that ?

[Anna N]

Wow

 

""  Japanese seasoning ""

 

may I ask about that ?

Click

http://www.amazon.com/Nanami-Togarashi-Assorted-Chili-Pepper/dp/B0002YGSA0

[BKEats]

dumplings heated up.. boiled and pan fried. We bought a bag of 50 from the local Chinese Dumpling place.. 

 

 

 

a dumpling  squirted across the table