Lunch! What'd ya have? (2015–2016)

cyalexa · March 27, 2016

On 3/25/2016 at 5:16 PM, scubadoo97 said:

It's delicious

I agree - my favorite. I can't get it in OK but @Shelby I have purchased it in KS.

BonVivant · March 27, 2016

Just for fun.

The rest of lunch:

From yesterday

And of course, cheese.

BonVivant · March 28, 2016

Challenging dumplings, both to make and to photograph.

These just have prawn filling.

Edited March 28, 2016 by BonVivant (log)

Anna N · March 28, 2016

@BonVivant

I have likely said it before but your lunches and your photography are both phenomenally good.

Should have been dinner but I was too hungry to wait that long. Crispy braised duck leg with aromatic vegetables. Does anybody else wonder why carrots, onions and celery are deemed aromatic?

Martin Fisher · March 28, 2016

30 minutes ago, Anna N said:

Does anybody else wonder why carrots, onions and celery are deemed aromatic?

Yes.

I don't know exactly when, where or why the 'aromatic' descriptor became popular but it's been around a long time.

Source: The Universal Household Assistant: A Cyclopedia of what Everyone Should Know, A. L. Burt, Publisher, New York, 1884.

Edited March 28, 2016 by DiggingDogFarm (log)

liuzhou · March 28, 2016

32 minutes ago, Anna N said:

Does anybody else wonder why carrots, onions and celery are deemed aromatic?

I don't really know why, but the term has been used for over 500 years. The Oxford English Dictionary's earliest written citation is dated to 1494. It was almost certainly in spoken usage before that.

Anna N · March 28, 2016

@DiggingDogFarm and @liuzhou

Thank you! Really it was strictly a hypothetical question. I just don't think of carrots and celery as being aromatic although onion might pass the "smell" test. Hope this doesn't drag us off-topic. If anyone else feels they must chime in please start another topic.

BonVivant · March 28, 2016

Anna N, thank you kindly!

Cheers!

kayb · March 28, 2016

Easter leftovers. Pea salad, ham, deviled eggs, and a caprese, since I still have a couple of Camparis on hte counter and fresh mozzarella in the fridge.

Forgot to take a pic.

joiei · March 29, 2016

I had a duet of salads, a white bean and tuna with lemon vinagrette and my quinoa tabbouleh. FInished with some fresh pinepple and greek yogurt topped with toasted almond slices. Beverage was iced hisbiscus tea.

shain · March 29, 2016

Recent lunch. Beans in tomato sauce on rice. Flavored with onion, garlic, malt syrup, many bay leafs, paprika, turmeric, all spice and only two cloves (those are so potent, I might use only one next time...). Finished with plenty of black pepper.

Leftovers for today's supper, over a toast (even better).

Edited March 29, 2016 by shain (log)

Anna N · March 29, 2016

A long, long time ago I used to work at a company where the coffee truck would show up at lunch time each day. Only very rarely could I afford to buy something from the truck for my lunch and it was always a Jamaican patty. All these years later and I still occasionally get a yen for one of those things! Served with some of the pickles that @HungryChris

explained how to make.

Kerry Beal · March 30, 2016

Beef dip - all that lovely prime rib needed somewhere to go.

liuzhou · March 30, 2016

Today's lunch was a bit of an oddity, but tasty. Blood sausage sandwiches and a beer.

A neighbour made the sausages and I made the bread. And put them together.

joiei · March 30, 2016

On 3/27/2016 at 10:33 AM, cyalexa said:

I agree - my favorite. I can't get it in OK but @Shelby I have purchased it in KS.

cylexa, hang on Oscar Blues is coming to Oklahoma in April. Yea us.

Edited March 30, 2016 by joiei
correct sentence. (log)

Okanagancook · March 30, 2016

Indonesian meal for friends who helped cut apricot trees down for firewood....farmer is going with new cherry trees.

Grilled chicken, shrimp chips, deep fried beef slices in curry gravy, curried pork in coconut milk, eggplant, rice which wasn't cooked all the way through and rice noodles with vegetables. Oh, and some quick pickled cucumbers.

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huiray · March 30, 2016

1 hour ago, Okanagancook said:

Indonesian meal for friends who helped cut apricot trees down for firewood....farmer is going with new cherry trees.

Grilled chicken, shrimp chips, deep fried beef slices in curry gravy, curried pork in coconut milk, eggplant, rice which wasn't cooked all the way through and rice noodles with vegetables. Oh, and some quick pickled cucumbers.

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Just wondering, what makes this Indonesian, please?

Edited March 30, 2016 by huiray (log)

Okanagancook · March 30, 2016

Recipes from The Food of Indonesia: Authentic Recipes from the Spice Islands by Periplus World Cookbooks and from Charmaine Solomon's Complete Asian Cookbook: Indonesia section.

huiray · March 30, 2016

10 minutes ago, Okanagancook said:

Recipes from The Food of Indonesia: Authentic Recipes from the Spice Islands by Periplus World Cookbooks and from Charmaine Solomon's Complete Asian Cookbook: Indonesia section.

Ah, I see, thanks. Were there any dishes that had spicing described as distinct from other regional styles, or were they just described as stuff from that nation?

Anna N · March 30, 2016

27 minutes ago, huiray said:

Ah, I see, thanks. Were there any dishes that had spicing described as distinct from other regional styles, or were they just described as stuff from that nation?

Just wondering what your motive is for pursuing this line of questioning. If you are aware of a set of written rules of what constitutes Indonesian food perhaps you could share them and produce proof that all Indonesian meals conform to the same rules. The poster made a meal for friends and shared it with all of us here. Surely that should be the end of it.

Edited March 30, 2016 by Anna N (log)

BonVivant · March 30, 2016

OkanaganCook, nice lunch. I have a handful of those Periplus books, the Indonesian is probably one of them.

(I couldn't unbold the text! Sorry!)

Edited March 30, 2016 by BonVivant (log)

Okanagancook · March 30, 2016

Huiray, the Indonesian book is indexed on Eat your Books so you can look at the ingredients. The composition of the meal was modelled after their recommendations for what is usually included at an Indonesian meal: rice; pickles; shrimp waffers; a samba (I used a commercial Sambal Bajak which I particularly like); a veggie side and then the spicy meat dishes. We had canned Lychees for dessert along with the last 1/2 glass of our homemade Merlot from 2012. And that is the last thing I am saying about the meal.

BonVivant: I have cooked quite a few dishes from this Periplus book and they have turned out really well. The trick is finding some of the ingredients. They are relatively easy to make.

Do you use any of the other Periplus books? I have a couple other ones, likeBali, Myanmar and Santa Fe.

BonVivant · March 30, 2016

OC, can't remember all the titles but for sure I have the Nyonya and Malaysian ones. Have to look for them in another room. Beautiful photography and easy to follow recipes.

huiray · March 31, 2016

4 hours ago, Anna N said:

Just wondering what your motive is for pursuing this line of questioning. If you are aware of a set of written rules of what constitutes Indonesian food perhaps you could share them and produce proof that all Indonesian meals conform to the same rules. The poster made a meal for friends and shared it with all of us here. Surely that should be the end of it.

4 hours ago, Okanagancook said:

Huiray, the Indonesian book is indexed on Eat your Books so you can look at the ingredients. The composition of the meal was modelled after their recommendations for what is usually included at an Indonesian meal: rice; pickles; shrimp waffers; a samba (I used a commercial Sambal Bajak which I particularly like); a veggie side and then the spicy meat dishes. We had canned Lychees for dessert along with the last 1/2 glass of our homemade Merlot from 2012. And that is the last thing I am saying about the meal.

Thanks, Okanagancook. That explains it better. As for this "Eat your Books" thing I had to google it to see what it was, I see it is a site where one can look up recipes. (I spend very little time on the cookbook forum here)

AnnaN, I'm not aware of those rigid rules for which you ask. Which was why I asked Okanagancook what made her call it Indonesian. Rather than Malay, say. (vs. Malaysian, for that matter) Or, even, one of the regional cuisines within "Indonesian". But she clarified that she followed recommendations from a cookbook that designated them as Indonesian, with dishes as enumerated. (I am reminded of how "Nasi Goreng" was initially identified here in an old thread as "Indonesian" rather than a widely-made dish spreading across several regional cuisines)

Edited March 31, 2016 by huiray
Inserted link to nasi goreng thread (log)

shain · March 31, 2016

Cauliflower, sauteed in caramelized onions, curry powder (turmeric, cumin, fenugreek, black pepper, paprika, chili), garlic, finished with parsley and coriander. I really like this cooking method, as one can get a really crunchy "al-dente" texture from it, which is hard to get with roasted cauliflower.

The combination of fenugreek and caramelized sweet flavor is a favorite of mine (try fenugreek pancakes with maple syrup).