Lunch! What'd ya have? (2015–2016)

[Kim Shook]

Lunch a couple of days ago:

Sandwich made with leftovers from a club I ordered the night before.  Club sandwiches are the most economical thing for me to get at a restaurant (not to mention, I love them).  I eat a 1/4, Mr. Kim eats a 1/4 and the other half comes home to make at least one more meal for me!

[liamsaunt]

A riff on the pesto and egg sandwich @blue_dolphin posted in the breakfast thread the other day.  I used pesto mayonnaise and added tomatoes

 

[shain]

Been away from home for a week, with very limited access to ingredients and cooking utensils. Made some things during that time, but mostly nothing noteworthy.
However, I did "cook" some canned tuna (not for me, as I don't eat fish nor meat).

It is a known outdoors preparation that I thought you may find interesting. Essentially a piece of paper is inserted into a can of oil-packed tuna and set aflame. The oil in the can burns for a good while (more then half an hour), during which the tuna warms and gets a smokey flavor. The meat eaters among us swears it tastes like grilled young chicken.

[Smithy]

15 minutes ago, shain said:

Been away from home for a week, with very limited access to ingredients and cooking utensils. Made some things during that time, but mostly nothing noteworthy.
However, I did "cook" some canned tuna (not for me, as I don't eat fish nor meat).

It is a known outdoors preparation that I thought you may find interesting. Essentially a piece of paper is inserted into a can of oil-packed tuna and set aflame. The oil in the can burns for a good while (more then half an hour), during which the tuna warms and gets a smokey flavor. The meat eaters among us swears it tastes like grilled young chicken.

 

Coming up soon at our home: dinner salad with smoked tuna, or maybe smoked tuna salad sandwiches.  Thanks, shain.  I've seen this trick before but had forgotten about it.

[Kim Shook]

Lunch yesterday:

This sandwich is my old standby.  It has been my go-to comfort food since I can remember.  I’m really into tomatoes lately, it seems.

[blue_dolphin]

33 minutes ago, shain said:

Been away from home for a week, with very limited access to ingredients and cooking utensils. Made some things during that time, but mostly nothing noteworthy.
However, I did "cook" some canned tuna (not for me, as I don't eat fish nor meat).

It is a known outdoors preparation that I thought you may find interesting. Essentially a piece of paper is inserted into a can of oil-packed tuna and set aflame. The oil in the can burns for a good while

(more then half an hour), during which the tuna warms and gets a smokey flavor. The meat eaters among us swears it tastes like grilled young chicken.

 

 

Interesting.  I have smoked tuna salad sandwiches planned for lunch but intend to take a much less exciting approach 

[rotuts]

Nice

 

i recently got some canned tuna

 

for the TunaFish sand.

 

its in water

 

 

the first can I open'd  look a bit vile on the top

 

ate it anyway

 

I might de-water these cans,  ad some veg.oil and try it

 

thanks   what an interesting idea

 

BTW is the paper 'ash' interesting dan le Palate ?

[sartoric]

10 hours ago, shain said:

Been away from home for a week, with very limited access to ingredients and cooking utensils. Made some things during that time, but mostly nothing noteworthy.
However, I did "cook" some canned tuna (not for me, as I don't eat fish nor meat).

It is a known outdoors preparation that I thought you may find interesting. Essentially a piece of paper is inserted into a can of oil-packed tuna and set aflame. The oil in the can burns for a good while (more then half an hour), during which the tuna warms and gets a smokey flavor. The meat eaters among us swears it tastes like grilled young chicken.

I'd like to try this, what kind of paper do you use ?

[sartoric]

Homemade chicken pie with tomato sauce.

I need to work on cutting off the excess pastry in a cleaner fashion......

 

[shain]

9 hours ago, sartoric said:

I'd like to try this, what kind of paper do you use ?

 

What ever is in hand reach, usually tissue  

[Anna N]

 

 Chicken (SV'd), tomato, mayonnaise and my own home-grown microgreens on multigrain sourdough. 

[BonVivant]

 

The cheeses

 

Edited March 6, 2016 by BonVivant (log)

[Anna N]

Looks delicious @BonVivant.  I am, however, puzzled...lardons? Shrimp?  

[BonVivant]

Anna N, same as these but then shelled. North Sea shrimps are common around here in Northern Europe. Can be bought with shell intact but most people prefer without. I like the crunch. Besides, it tastes better with shell.

 

Edited March 6, 2016 by BonVivant (log)

[Franci]

 

ah, miss so much my crevettes grises! Sigh.

[Anna N]

Thanks @BonVivant.  What else is sprinkled over mushrooms?

[blue_dolphin]

@Anna N's recent post about pasta with tomato, broccoli and SV chicken breast reminded me that my freezer contained not only some chicken breast bagged and ready for SV but also some of the lovely slow roasted tomato sauce that ElainaA posted in the gardening thread so this was lunch:

 

I added some sliced kalamata olives but that sauce is such a flavorful, garlicky melange, I'm not sure it was necessary.  Now, I need to make some more of that sauce, and with decent little tomatoes available most of the year, there's no reason I can't!

[BonVivant]

Anna N, chopped up cucumber, beetroot, tomatoes and coriander. The mushrooms were meaty (and meaty tasting) and shrimps were salty enough.

[Shelby]

1 hour ago, blue_dolphin said:

@Anna N's recent post about pasta with tomato, broccoli and SV chicken breast reminded me that my freezer contained not only some chicken breast bagged and ready for SV but also some of the lovely slow roasted tomato sauce that ElainaA posted in the gardening thread so this was lunch:

 

I added some sliced kalamata olives but that sauce is such a flavorful, garlicky melange, I'm not sure it was necessary.  Now, I need to make some more of that sauce, and with decent little tomatoes available most of the year, there's no reason I can't!

OMG this looks good and i'm so glad you posted it.  I totally forgot that I have a batch of that sauce in the freezer.  Now that will be a nice taste of summer soon  

[blue_dolphin]

3 minutes ago, Shelby said:

OMG this looks good and i'm so glad you posted it.  I totally forgot that I have a batch of that sauce in the freezer.  Now that will be a nice taste of summer soon  

@ElainaA's  recipe is a keeper!  The slow roasting concentrates the tomato flavor and mellows the garlic just enough.

[Anna N]

1 hour ago, BonVivant said:

Anna N, chopped up cucumber, beetroot, tomatoes and coriander. The mushrooms were meaty (and meaty tasting) and shrimps were salty enough.

Thank you.  I thought I saw some bacon lardons in there but I'm guessing it was the beetroot. 

[Kim Shook]

Anna – gorgeous sandwich!  Makes me wish I had a chicken!

 

Lunch a couple of days ago was my mother’s vegetable soup:

 

And a fried egg sandwich:

[rotuts]

@Kim Shook 

 

tasty as always

 

Sooo  What's in the Soup ?

 

God Forbid  celery or unripe Bells'  AKA green peppers

 

peas are fine with me BTW

[Kim Shook]

rotuts - Never, ever green peppers!  No celery, either, if Momma makes it.  I don't mind a little celery, chopped fine and sauteed.  I detest big crunchy hunks of it in soup. This soup is just potatoes, carrots, peas, corn, green beans and cabbage.  Simmered long with canned tomatoes and some pasta added towards the end.  I sometimes grate some Parm over the top before serving.  Or I'll toss in a rind if I have it.

[Franci]

Fennel, celery, pear, goat cheese, toasted almond slivers, extra virgin olive oil, salt and a drizzle of honey.