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Lunch! What'd ya have? (2015–2016)

BonVivant

By BonVivant
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Anna N

Anna N

Posted
Posted

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A purchased "all beef" sausage roll (that's just wrong!) and a very simle salad with home made blue cheese dressing. 

  • Like 11

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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shain

shain

Posted
Posted

Wen't out to get ramen for lunch. Mine was a vegetarian one (first picture) with plenty of thin springy noodles and okayish broth (hint of mushroom, but lacked depth and not savory enough for ramen). It had a very good soft boiled egg, arugala leaves (interesting chooise...), toasted sesame seeds, grilled corn and scallions. It came with a very nice tofu skewer.

My friend got a spicy chicken and miso based broth with chicken skewer (second picture).

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~ Shai N.

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Anna N

Anna N

Posted
Posted

 

 

Loaded baked potato soup. image.jpeg

  • Like 11

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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HungryChris

HungryChris

Posted
Posted (edited)

Twin chopped kimchi and onion dogs with ballpark style mustard. These were Kayem Old Tyme Natural Casing cooked dirty water style.

Any distraction is a good one when you are doing your taxes.

HC

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Edited by HungryChris (log)
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kayb

kayb

Posted
Posted

BLT, sans the L, with tomatoes from Florida, purchased at the local produce stand. 

 

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Verdict: a tad on the mealy side, but decent flavor for an early season tomato. Good enough that if I get to craving tomatoes before the local crop starts to come in, I'll buy more.

 

Oh, and these pickles: Boar's Head sweet pickles with horseradish. Like a bread-and-butter pickle (where did that name come from, anyway?) with ground mustard instead of mustard seeds, and a sinus-clearing portion of horseradish. I'm addicted. Will be attempting to recreate when cucumbers come in season.

  • Like 6

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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blue_dolphin

blue_dolphin

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Posted (edited)

I saw this Pineapple Vinegar Vinaigrette with Stoneground Mexican Chocolate the other day on the Rancho Gordo website.  Chocolate??? in a vinaigrette???  I was very curious what it would taste like so I mixed some up and made a salad for lunch.  

The flavor is interesting.  In a good way :smile:.  I can't really taste either pineapple or chocolate (maybe a little chocolate on the aftertaste) and even though I could see fine particles in the jar I used to mix the dressing, there is no sense of grittiness from the chocolate.

 

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Mixed greens, roasted asparagus, cara cara orange, red onion, red bell pepper and toasted slivered almonds.   

 

 

 

Edited by blue_dolphin (log)
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shain

shain

Posted
Posted

Fava beans with chard, leek, chili and garlic; cumin, paprika, lemon juice and sumac. 
Burnt eggplant with tahini sauce and same spices.
Greek yogurt and cherry tomatoes

Soft and fluffy wholemeal pita.

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~ Shai N.

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BonVivant

BonVivant

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Sausage salad is very normal food in southern Germany. Often eaten as a light meal between lunch and dinner. And with as many a beer as one desires.

 

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Copious amounts of chopped chives are expected. One can also use cottage cheese or other things. I prefer quark.

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My very own sourdough

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(Store-bought) cured pork belly and other things.

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@Flickr

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kayb

kayb

Posted
Posted

Can't hold a candle to @BonVivant's lunch spread and sausage salad, but lunch today was tomatoes with mayo, cottage cheese and bacon, jail slaw, and a dish of those finally-cooked, but not very good because they cooked too long, baked beans. Sugars were beginning to turn bitter. Lesson learned; don't try Boston baked beans with unsoaked beans any more.

 

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The rest of lunch was good, though. I forget how much I love this slaw. It's also the best slaw going for a barbecue sandwich, which is just not a proper barbecue sandwich without slaw on it.

 

  • Like 5

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Smithy

Smithy

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Your jail slaw really is excellent.  I had never heard of turmeric in a slaw dressing before you mentioned it, but it's a very nice touch.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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kayb

kayb

Posted
Posted
7 hours ago, Smithy said:

Your jail slaw really is excellent.  I had never heard of turmeric in a slaw dressing before you mentioned it, but it's a very nice touch.

I'm glad you're enjoying it. I love the stuff.

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Shelby

Shelby

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Posted
2 minutes ago, blue_dolphin said:

 

So, what did you think?  

Was afraid someone was going to ask me that LOL.

 

It was ok.....  I know that my rice to egg ratio was a little off.  Too much rice/too little egg but I got the point.  The best part was the yolk on top.  It needed something.....  I couldn't find my nori sheets and was uninspired to get a chair and dig around for it.  

  • Like 2

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kayb

kayb

Posted
Posted
1 hour ago, Shelby said:

Saw this and couldn't get it off of my mind.

 

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Beat me to it. So you were underwhelmed? I think I would like it; bland is ok for breakfast, sometimes.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Shelby

Shelby

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2 hours ago, kayb said:

Beat me to it. So you were underwhelmed? I think I would like it; bland is ok for breakfast, sometimes.

 

Underwhelmed is a good word to use.  I get that it could be a comfort food for some, though :)  

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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022

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HungryChris

HungryChris

Posted
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Smoked corned beef tongue that had been steamed into submission, Swiss cheese, pickled asparagus and onions. Not the easiest thing to eat, but, hell, that's what napkins are for and there's not much I would trade for it.

HC

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Anna N

Anna N

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Fried rice a la Nielsen. Close to grocery shopping time so a good way to make use of this and that. 

  • Like 6

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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liuzhou

liuzhou

Posted
Posted

Lunch today was a bit miserable. I was stuck in Guangzhou (Canton) railway station waiting for a train back to my home city after having (successfully) completed some business at the UK consulate.

 

Guangzhou South Station is huge. Bigger than most airports and it resembles an airport, right down to the overpriced concessions. The joys of a captive clientèle.

 

So my companion and I shared this "vegetable pizza". Actually, It was better than I expected though still fairly grim and hugely overpriced. But it kept us going till we got home.

 

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  • Like 6

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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sartoric

sartoric

Posted
Posted

Lunch in George Town, Penang.

We're staying in a colonial era property in Little India, so of course Indian restaurants are plentiful.

 

Here is a special biryani in claypot, plus Manchurian chicken.

Fresh chapatis, eggplant pickle and cabbage salad, plus a few beers !

image.jpegimage.jpegimage.jpeg

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