Lunch! What'd ya have? (2014–2015)

[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.

[rotuts]

BKE

 

Its Taking to Me 

[Thanks for the Crepes]

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 

 

 

Edited January 20, 2015 by Thanks for the Crepes (log)

[kayb]

 

Egg muffins. Four beaten eggs with assorted tag ends of cheese, grated; an avocado, creamed up and beaten in; poured over roasted tomatoes and bacon in muffin tins and baked. The four eggs stretched to fill 12 tins, which I didn't expect, so I have breakfast and/or lunch for a while. 

 

Had them with a baked sweet potato. I feel so healthy.

 

[Anna N]

kayb,

I bet they are delicious. I love recipes that use up odds and ends especially of cheeses and I love a grab and go breakfast even if I'm not going anywhere.

[Anna N]

The noodles I wanted yesterday! Not much of a feast for the eyes but I love the contrast of the slippery, Icy cold udon noodles, the salty miso dressing and the tongue-tingling nanami togarishi spice.

[Franci]

Husband decided to stay home for lunch. We went together shopping and came back with a skirt steak. I roasted some butternut squash , dressed with some austrian pumpkin seeds oil/evoo/vinegar/walnuts,

kimchi, salad and some stock to sip

 

 

[Anna N]

Franci,

I have to say this about the photographs of your lunch. To me this looks so much like real food eaten by real people in a real place and it could easily pass for one of the photographs in a book by either of my current favourite authors, Diana Henry and Nigel Slater. Food without pretension meant to be enjoyed.

[Franci]

Franci,

I have to say this about the photographs of your lunch. To me this looks so much like real food eaten by real people in a real place and it could easily pass for one of the photographs in a book by either of my current favourite authors, Diana Henry and Nigel Slater. Food without pretension meant to be enjoyed.

[Anna N]

Cheese and onion tart inspired by Nigel Slater but I made it my own. Many people say they love to cook with wine and often put it in the food I feel the same about akvavit but usually put it in me which explains the mostly empty glass.

[suzilightning]

Sloppy Joe..

 

that is a New Jersey sloppy joe ... not what I was used to when we moved here for sure.

[Franci]

I grated with the westmark grater a small celeriac, added 1 egg, some hazelnut flour, thyme, salt and baked in the oven. I cut round, piled with mushrooms and some Bruxelles sprouts and bacon to eat along

[rotuts]

Nice, Franci

 

"" Chef-ie "" in the good sense.

[Anna N]

After the long, long discussion of the nature, origin and correct the preparation of a club sandwich it was only a matter of time.

No fancy toothpicks and because it was a small loaf of bread it did not lend itself to being cut into four perfect triangles.

I am of the opinion though that it should have been served with the chicken on the bottom. Mea culpa.

[rotuts]

""  chicken on the bottom  ""

 

indeed.  that's why The Sandwich allows you to flip it over.

 

that way you get two chances to get it right.

 

[Katie Meadow]

Anna, that's the tidiest club sandwich I've ever seen. The toothpick that sticks up is very important, whether or not it has a curly top, although yours is so pretty it deserves a fancy toothpick. Nevertheless, the architect of the club determines whether the poultry is ground level or second floor and the up-end of the toothpick pretty much seals the deal, indicating the maker's preference. Personally however I am in favor of turkey on top, so that it is easier for me to simply remove the middle slice of bread and toss it over onto my husband's plate. It wouldn't surprise me to learn that many people reconstruct a club sandwich as soon as it is served.

Clearly the club sandwich will take over any given thread once it gets a claw in the door.

[weinoo]

Nice sandwich, etc.

 

 

Spaghetti with mussels. Served alongside was an arugula salad with pecorino shavings.

[Anna N]

A bowl of roasted orange and yellow carrots tossed with some of this

a surprise gift which I was anxious to sample.

[gfweb]

pork potstickers. 

 

[gfweb]

Roasted tomato mezzaluna with parm/garlic/cream sauce

 

[Dejah]

Smoked tulibee on a bed of mixed greens, tomato, sliced apple, olives, pecans and balsamic vinaigrette.

 

[liuzhou]

Just downstairs from my apartment is a small Mom and Pop shop which mainly sells beer and cigarettes. They don't sell much but every day host mahjong or card playing sessions from which I am sure they take a cut. Strictly illegal, of course.

 

The couple who own the place are really nice people.

 

For the last few days they have been busily preparing for next week's Chinese New Year / Spring Festival. There are a couple of chickens in a cage being fattened up, and they have been soaking glutinous rice and bamboo leaves. When I passed this morning, I picked up a couple of beers and the woman gave me one of the hundreds of zongzi (粽子) she has made.

 

Unusually, she makes a northern Chinese style rather than the local variety. This means that they are sweet rather than savoury and the wrapping is more pillow shaped than the local tradition of conical wraps.

 

 

 

Besides the glutinous rice the filling consists of peanuts, red bean paste and jujubes. The thing is about 5½" long and at its fattest 2½". Half of it made an unexpected and very filling lunch.

 

 

Edited February 12, 2015 by liuzhou (log)

[Smithy]

liuzhou, did you need to heat that before eating, or was it already cooked?  If you heated it - did you steam it?  What purpose did the leaf wrapping serve?  It looks like it was just a shaper, like a tamale wrapping.  Yes?  No?

 

It looks like a very nice lagniappe.  I wish I could imagine its flavor and texture. 

 

...and by the way, gung hay fat choy.  (If you don't know what the heck I mean, I blame my elementary school teachers.   )

 

 

[liuzhou]

liuzhou, did you need to heat that before eating, or was it already cooked?  If you heated it - did you steam it?  What purpose did the leaf wrapping serve?  It looks like it was just a shaper, like a tamale wrapping.  Yes?  No?

 

No, they are usually eaten cold. They are pre-cooked by boiling or steaming. I didn't see her cook them, so I'm not sure which method she used. I will ask her. 

 

The wrapper shapes and holds the filling, but also imparts a subtle bamboo flavour to the sticky rice.

[Thanks for the Crepes]

Chinese tamales!