Lunch! What'd ya have? (2014–2015)

[liuzhou]

 

 I didn't see her cook them, so I'm not sure which method she used. I will ask her. 

 

She tells me she steams them.

 

 

Chinese tamales! 

 

Similar idea. But different taste.

[Anna N]

Leftover duck breast with lingonberry sauce and Cashel blue washed down with some ice cold Jubileum.

Edited to change horse with washed. No idea how it can get my dictation so wrong!

Edited February 14, 2015 by Anna N (log)

[rotuts]

Im assuming the Jubileum is akvavit

 

I do like the glass a lot !

[Anna N]

Im assuming the Jubileum is akvavit

 

I do like the glass a lot !

Yes, unfortunately. It is the only Akvavit available in Ontario. The glass was a promotion with Taffel akvavit just before it was taken off the Canadian market. I have two of them and to me they are chockablock full of memories.

[rotuts]

Wow

 

a shame the 

 

 

http://torontoist.com/2012/02/vintage-toronto-ads-danish-delights-at-the-copenhagen-room/

 

Danish Import house has moved on ........

 

best Open Face Sandwich's Ive ever had

 

and a fine time I had on their down stars Once a Month

 

 

Smörgåsbord

 

Id drive up for this

 

just in less nasty weather.

[Anna N]

Roasted cauliflower spiked with Trader Joe's 21 seasoning salute.

[gfweb]

Tomato/mushroom chicken noodles

 

[Anna N]

Today is Family Day in Ontario and a holiday for most of us. Cheese and onion of any ilk is hugely nostalgic and family-centric for me. This pushed all the right buttons.

[rotuts]

those look delicious, AnnaN

 

have you considered a little mustard , dijon or not, under the cheese ?

 

I do that all the time for a Welsh Rarebit clone.  never thought of the onion, so thanks for that tip

[Okanagancook]

Anna, love the onion/cheese combo.  I do a similar breakfast:  split open a pita bread; grate your favourite cheese all over; onions can be added now or after; broil until the cheese is bubbling and starting to go brown.  Delicious combo of crispy-gooey-oniony.

[CatPoet]

Well it is Shrove Tuesday today and both  our countries has different traditions  but we can combine them!

 

So lunch today was pancakes  ( the UK side of things)   and we had dessert  a semla ( the Swedish side ).

 

How ever we only took a picture of the Semla, a semla is a bun filled with almond paste and topped with whipped cream and a dusting icing sugar ( which had none of, so pretend please).

 

 

I had it the old fashion way with hot milk.

 

 

 

My husband had it the modern way. Oh we found out why breads rise weirdly in my kitchen, we have a weird cold draft that lays a thin blanket of cold air on our kitchen table, so the top of breads  rise faster then the bottoms.

[Anna N]

those look delicious, AnnaN

 

have you considered a little mustard , dijon or not, under the cheese ?

 

I do that all the time for a Welsh Rarebit clone.  never thought of the onion, so thanks for that tip

Mustard might take it to a whole other realm but would kill its raison d'etre - nostalgia.

[Anna N]

Anna, love the onion/cheese combo.  I do a similar breakfast:  split open a pita bread; grate your favourite cheese all over; onions can be added now or after; broil until the cheese is bubbling and starting to go brown.  Delicious combo of crispy-gooey-oniony.

Sounds like my kind of food. But my favorite is still what I grew up with. Sharp cheese, sharp onion both put through a meat grinder and spread between two slices of white bread. We owned a pub and this was pub food long before gastro pubs took over.

[Naftal]

Today- Brunch was Ochazuke topped with a plain omelet

[Shelby]

I had this overwhelming urge to eat egg salad.  So I made it.  Now I don't want it lol.  Sigh.  

 

[suzilightning]

I had this overwhelming urge to eat egg salad.  So I made it.  Now I don't want it lol.  Sigh.  

 

photo.JPG

Understand totally.....sometimes the muscle movement of making and the sensory component of smelling overwhelms the wanting.  Your brain actually is telling you that you have already eaten it...at leas this has been my experience.  This is why many times when I am getting ready to do some serious cooking I stop some place and have a bowl of soup.  As long as I haven't handled/created the food my brain doesn't tell me I have already eaten.

 

Yesterday a salad and half of a toasted honey ham and provolone picante sandwich.  Oh...and 2 snack sized milky ways cut into thirds.

Edited February 20, 2015 by suzilightning (log)

[rotuts]

a Good Egg Salad, on fresh, but 'mushy' bread. white is best, but W.W. is OK if it makes you fell better ...  

 

can soothe the soul.  

 

however. its a bit of as pain to make :  boil the eggs, peel the eggs        ( this being the rate limiting step ) etc

 

however, years ago I developed this technique.  Ill share it Freely w eG'ers :

 

get a non stick pan med heat w a little grapeseed or non-flavored neutral oil  no canola please

 

crack the # of eggs you want for the total # os sandwiches to be made  right then

 

gently combine the eggs a little just to break the yolks up a bit.  

 

gently cook in that pre-heated pan  ( gently  ) until just set

 

let cool a bit, but while still warm mix in your favorite Mayo so that it ends up like traditional

 

'egg salad'  add while warm what every you like in E.S.

 

no celery please.

 

inhale while still a bit warm

 

fresh mush-ey bread makes this.  you have to smell the freshness of the bread and the

 

mush-eyness add to the mouth feel.

 

Enjoy.

 

takes 2 - 3 minutes if you are good with your hands

 

and BTW  no peeling of HB eggs !

 

[Okanagancook]

Thanks rotuts, I shall have to try your method since we often get really fresh eggs which are impossible to peel.

[rotuts]

well, just remember, you dont have to have the above warm

 

you can let it cool

 

 

BTW  if you try this, Id like your thoughts

 

Im guessing it might be improved

 

based on your own tastes

 

maybe in May

 

when the snow melts and the roof's might still be there

 

BTW ever heard of a CaCl Roof Sock ?

 

Im making these tomorrow in Bulk

 

Not Sur-le-Plate

 

but Sur-le-Roof !!!

Edited February 21, 2015 by rotuts (log)

[Martin Fisher]

a Good Egg Salad, on fresh, but 'mushy' bread. white is best, but W.W. is OK if it makes you fell better ...  

 

can soothe the soul.  

 

however. its a bit of as pain to make :  boil the eggs, peel the eggs        ( this being the rate limiting step ) etc

 

however, years ago I developed this technique.  Ill share it Freely w eG'ers :

 

get a non stick pan med heat w a little grapeseed or non-flavored neutral oil  no canola please

 

crack the # of eggs you want for the total # os sandwiches to be made  right then

 

gently combine the eggs a little just to break the yolks up a bit.  

 

gently cook in that pre-heated pan  ( gently  ) until just set

 

let cool a bit, but while still warm mix in your favorite Mayo so that it ends up like traditional

 

'egg salad'  add while warm what every you like in E.S.

 

no celery please.

 

inhale while still a bit warm

 

fresh mush-ey bread makes this.  you have to smell the freshness of the bread and the

 

mush-eyness add to the mouth feel.

 

Enjoy.

 

takes 2 - 3 minutes if you are good with your hands

 

and BTW  no peeling of HB eggs !

 

 

 

I've done this countless times since the 1980s...but I don't break the yolk.

[Anna N]

Pork chop with spinach gomae.

[liuzhou]

Spicy carrot soup served with crusty baguette,

 

[Smithy]

image.jpg

Pork chop with spinach gomae.

It looks delicious...and it's on another gorgeous plate! That looks very 1960's, maybe early 1970's to me. Dansk?

[Anna N]

It looks delicious...and it's on another gorgeous plate! That looks very 1960's, maybe early 1970's to me. Dansk?

Thank you.

Bought new definitely within the last 10 years from a Japanese tableware store but it is made in China.

[Anna N]

Miso soup and a Japanese style salad.