Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch! What'd ya have? (2015–2016)

BonVivant

By BonVivant
in Cooking

 Share

Recommended Posts

Anna N

Anna N

Posted
Posted

image.jpeg

 

 Rainbow trout for dinner last night and for lunch today (Was not able to order a smaller portion from my grocery delivery service). This time with roasted asparagus. 

  • Like 9

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

Link to comment
Share on other sites
kayb

kayb

Posted
Posted
On 5/14/2016 at 4:03 PM, suzilightning said:

Funny but John has a problem when I talk about food too early....he finds it something that upsets his head and stomach.  I have the problem that I have talked about before of when working with food or even reading about it NOT being hungry because of how I process information and my brain thinks I have already eaten.  NOT a good thing....

 

I wish it could work like that for me. Could be useful!

 

 

9 hours ago, blue_dolphin said:

Pulled pork sandwich, baked beans ( @janeer's wonderful recipe over here as recommended by @patrickamory, thank you kindly), mixed vegetable slaw enjoyed with a Lagunitas IPA.

 

And yes, it's barely 11:30AM here.  I waited as long as I could.  The other half of the sandwich already has a couple of bites out of it xD!

You need some SLAW on that sammich! Looks like a baked beans recipe that's similar to mine. But 6 tablespoons of dry mustard? That's a LOT of mustard...

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
liuzhou

liuzhou

Posted
Posted (edited)

cheese and tom.jpg


Now, you may be thinking that is just a photograph of some cheddar cheese and sliced tomato on some buttered bread. 

No, no, no. That is a thing of great beauty and joy. That is the best lunch I have eaten in months. It is some cheddar cheese and sliced tomato on some (home made) buttered bread with sea salt and freshly ground black pepper, and when you live in an essentially cheese free mega-country and the one shop which sells the stuff has been out of stock for literally months, its sudden reappearance is  to be celebrated and thanks sung from the mountain tops. 

This morning I was in my local store where I buy my bread flour and glanced forlornly at what I expected to be an empty fridge and found it contained one huge lump of cheddar. OK. It's not the best cheddar in the world. Hardly artisan. It doesn't smell of the farmyard and come with a certified copy of the cow's birth certificate or even a mention of her name. It's factory made in New Zealand. Beggars can't be cheesers.


More than one sample was consumed. Just to make sure.

Edited by liuzhou (log)
  • Like 13

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted
2 hours ago, kayb said:

Looks like a baked beans recipe that's similar to mine. But 6 tablespoons of dry mustard? That's a LOT of mustard...

 

Yes, 6 tablespoons sounds like a lot of mustard, doesn't it?  But the recipe is written for 2 lbs of dry beans so that's a LOT of beans, too :D!  Turns out to be just the right amount to balance out the maple syrup and molasses.

  • Like 2
Link to comment
Share on other sites
Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
On 5/14/2016 at 5:03 PM, suzilightning said:

Funny but John has a problem when I talk about food too early....he finds it something that upsets his head and stomach.  I have the problem that I have talked about before of when working with food or even reading about it NOT being hungry because of how I process information and my brain thinks I have already eaten.  NOT a good thing....

 

Wow, suzilightning!  I wish I had your problem. My problem, and it might be more common, is when I've eaten to satiety, I can look at food photos and dialogue on sites like this and have cravings again and act on them.

 

How do you ever have time to research recipes if you lose interest when you're not hungry?

 

We had Taco Bell for lunch because our dishwasher is broken over a month, and I am getting supremely sick of washing dishes by hand. 

  • Like 1

> ^ . . ^ <

 

 

Link to comment
Share on other sites
Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
3 hours ago, liuzhou said:

cheese and tom.jpg


 It doesn't smell of the farmyard and come with a certified copy of the cow's birth certificate or even a mention of her name. It's factory made in New Zealand. Beggars can't be cheesers.


More than one sample was consumed. Just to make sure.

 

 

I'm so glad that you were able to find a rare cheese fix and seem to be able to find potatoes pretty regularly now too.

 

Beautiful lunch!

  • Like 1

> ^ . . ^ <

 

 

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

image.jpeg

 

 It has been many, many years since I last bought iceberg lettuce or made a salad so simple and so good as this one.  Iceberg, cucumber and tomatoes with a store-bought (Renée's) blue cheese dressing. 

  • Like 8

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

Link to comment
Share on other sites
kayb

kayb

Posted
Posted

Salad lunch:

 

salads.JPG

 

Clockwise from 12 o'clock: Caprese with the tomatoes and mozz diced up, basil olive oil, balsamic glaze, sea salt. Jail slaw and spring pickles that have been residing in the fridge since last week. Pea, asparagus and hearts of palm salad, in a viniagrette with grated parm tossed in. Now I need a nap.

 

  • Like 6

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
BonVivant

BonVivant

Posted
  • Topic Starter
Posted (edited)

Lunches this cold, very windy, sunless long weekend:

 

Bread with Tirolean ham, asparagus, egg. I got thin asparagus especially for this and the mousse below.

9F2F1v8.jpg 

mE9q2Pn.jpg

 

Asparagus mousse (with cream, chopped dill and gelatin added). Nice to spread on bread as is. Also goes with cooked prawns or what I have made, cured salmon.

0ZNjaKX.jpg

 

Cured some salmon again with lots of whisky and crushed juniper berries this time. These strips are from the flesh around the cavity. There's still the loin, for something else.

BpWH99f.jpg

Edited by BonVivant (log)
  • Like 10

@Flickr

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted

Grilled sandwich with pulled pork, spinach and Swiss cheese:

IMG_2896 (1).jpg

I debated: cheese on one side or both? Hmmm.  I hate it when the sandwich contents squirt out between 2 layers of cheese so I went with one side.  Next time, I'll try both as I think the pulled pork would hang on OK.

Still plenty tasty!

  • Like 12
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

@blue_dolphin

 

 I am not much of a fan of grilled cheese sandwiches but I didn't realize how hungry I was until I just saw your sandwich.  

  • Like 4

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

Link to comment
Share on other sites
BeeZee

BeeZee

Posted
Posted

so it's not quite like the "Ladies who Lunch"...but I always scope out food places on the Google map when I'm going to a customer meeting...to see what might be in the area of interest. Today's destination showed a scoop shop who makes their own on the premises. For lunch today, the sun came out and I had a scoop of strawberry cheesecake ice cream. That is all.

  • Like 7

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites
robirdstx

robirdstx

Posted
Posted
On May 17, 2016 at 6:44 PM, blue_dolphin said:

Grilled sandwich with pulled pork, spinach and Swiss cheese:

IMG_2896 (1).jpg

I debated: cheese on one side or both? Hmmm.  I hate it when the sandwich contents squirt out between 2 layers of cheese so I went with one side.  Next time, I'll try both as I think the pulled pork would hang on OK.

Still plenty tasty!

OMG! I want that!

  • Like 1
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

image.jpeg

 

Incredibly messy but still good. Lettuce, tomato, bacon and mayo on the home made semolina bread. 

  • 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

Link to comment
Share on other sites
BonVivant

BonVivant

Posted
  • Topic Starter
Posted

Bad weather this weekend for photos but the food makes up for it.

 

Wobbly beer jelly, made with a Belgian IPA. Goes well with fatty, strong tasting foods.

YM4Sn1h.jpg

 

I've tried using different ingredients for the salmon but decided I like this combination the most: whisky, juniper berries, dill, and grated beetroots. My partner suggests another marinade with Sichuan peppercorns for next time.

Xh90QmI.jpg

 

Dried tuna roe (brought back from Spain). Plastic "crust" must be removed before eating, btw.

JB1Xtae.jpg

 

More on the board are Iberico sausage and giant seedless Turkish lemon. The beer jelly is great for cleansing the palate. Not only that, it's also cool and refreshing.

U6eDvwF.jpg

 

The cheese in photo above is also from this weekend

8x2oeoU.jpg

 

---

Also from this weekend:

 

Half of the salmon was eaten with asparagus

B4VSyRi.jpg

 

00Y3no2.jpg

 

There's a thick layer of asparagus mousse between the bread and the crab meat. Unfortunately, I realised later that the tiny white crab bits became almost invisible on top of mousse.

3BIy25a.jpg

  • Like 12

@Flickr

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

@BonVivant

 

I'm speechless and that happens rarely. 

  • Like 3

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

Link to comment
Share on other sites
BonVivant

BonVivant

Posted
  • Topic Starter
Posted

OK, just chill. I got this.

 

Anna N, the beer jelly is new to me. Glad I decided to give it a go. Will be experimenting more with different types of beer.

 

 

  • Like 1

@Flickr

Link to comment
Share on other sites
HungryChris

HungryChris

Posted
Posted

Biased sliced French bread that has been drizzled with good olive oil on both faces, provolone cheese and sliced tomatoes. Finely shaved cabbage that has been hit with salt and pepper and olive oil and allowed to wilt down for a few minutes and a few slices of cooked salami.

HC

IMG_0845.JPG

 

IMG_0853.JPG

 

 

 

 

  • Like 11
Link to comment
Share on other sites
kayb

kayb

Posted
Posted
3 hours ago, HungryChris said:

Biased sliced French bread that has been drizzled with good olive oil on both faces, provolone cheese and sliced tomatoes. Finely shaved cabbage that has been hit with salt and pepper and olive oil and allowed to wilt down for a few minutes and a few slices of cooked salami.

HC

IMG_0845.JPG

 

IMG_0853.JPG

 

 

 

 

That's gorgeous.

 

No pics, but I was on a road trip this weekend that included barbecue for lunch Friday; stewed pork neckbones over rice, greens and sweet potatoes (soul food!) on Saturday, and a fried oyster po'boy with spinach instead of the lettuce or cabbage on Sunday. (That does not even speak to the Delta hot tamales on Friday night, or the kibbie and grape leaves on Saturday. I may not eat for a week.)

 

  • Like 7

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

 I made pizza dough a few days ago and my first experiment was a total failure. I had forgotten that the second half was still in the refrigerator.   This one was much more successful.   I baked the crust unadorned in a 550°F oven for three minutes. image.jpeg

The underside when it was finished baking (the full 8 minutes).

image.jpeg

 

  I then added the toppings. Home made tomato sauce, mushrooms which I had dry fried and some mozzarella cheese and  returned it to the oven for a further five minutes.   It was far from perfect but quite satisfactory for a second attempt. On my next attempt I will pre-cook the base for five minutes and hope to get away with a shorter time once the pizza has been topped. I am not fond of browned cheese on a pizza. 

  • Like 12

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

Link to comment
Share on other sites
Tere

Tere

Posted
Posted

"Mexican" salad from a few days ago. Cucumber, chicken sousvided at 60 degrees C for an hour because it's easy to remember, avocado, tomberries which are the funniest thing ever, a handful of grated cheddar, lime juice, salsa in a squeezy jar, sour cream the same, and plenty of tabasco. Not cheffy but I nommed it :)

 

Mexican salad.jpg

  • Like 6
Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...