Lunch! What'd ya have? (2017)

[Anna N]

Same as breakfast.

[kayb]

Trio of salads, because they were there. 

Clockwise from top, Vivian Howard's pickled peanut salad with my tweaks (carrots and onions vs celery and bell pepper); jail slaw;  "Mr. Wasano's Indonesian Rice Salad" from Moosewood cookbook. All acid-based dressings so they keep well in the fridge.  

[Anna N]

 

Presidents Choice thin and crispy pizza with mushrooms garlic and cheese. Once in a very blue moon I buy a frozen pizza. Tonight must be a very blue Moon night. As long as you did not fall for the idea that  this was actually pizza it made a fine bite. But why is Canada importing pizza from Germany?   The mind boggles. 

[scubadoo97]

Lunch was the liver from a duck I broke down this afternoon.   Fine dice shallot and thyme sauteed in duck fat before the liver went in and then finished with Armagnac

 

The duck will provide a few meals.  The breasts will be cooked tomorrow, the legs and wings are being salted and  will do a confit prep in a day or two.  The carcass made stock and the skin was rendered for fat and made cracklings 

[Anna N]

Just now, scubadoo97 said:

Lunch was the liver from a duck I broke down this afternoon.   Fine dice shallot and thyme sauteed in duck fat before the liver went in and then finished with Armagnac

 

The duck will provide a few meals.  The breasts will be cooked tomorrow, the legs and wings are being salted and  will do a confit prep in a day or two.  The carcass made stock and the skin was rendered for fat and made cracklings 

One of my favorite cook’s treats. 

[scubadoo97]

Still torn if I want to eat the confit  as is or make a rillette out of it which is what I had initially  thought of doing 

[Anna N]

7 hours ago, scubadoo97 said:

Still torn if I want to eat the confit  as is or make a rillette out of it which is what I had initially  thought of doing 

Hmmm. Unless you bought a utility grade duck that is missing one leg you could do both.

 

I think I’m going to add some chicken legs to my next grocery order because they make a flipping marvelous confit also. 

[scubadoo97]

Chicken is what I usually use for the confit dish.   

 

Lunch today was a bowl of chickpeas, salt, cumin and olive oil.  Kinda like a deconstructed hummus without garlic and tahini.  Working today and garlic breath is not a good thing when you’re inches away from a patients face 

[Anna N]

 

 Cannot remember the last time I ate in the food court and this could be the reason. For my last appointment of this week I found myself in the mall in Burlington and my daughter suggested we grab lunch in the food court. Possibly the very worst bowl of Ramen I have ever had in my life even counting the ones I have made myself. 

[robirdstx]

 

Soft Beef Taco - Warm Flour Tortilla, Seasoned Ground Chuck, Shredded Cheeses and Spicy Salsa 

 

 

[kayb]

Went to a new dim sum place I've been wanting to try. Big bowl of ramen with shrimp dumplings, split a sampler plate with dumplings and steamed buns with a dining companion. Tea, frequently refilled. Lunch was about $10, left not quite half the dumplings on the plate, half the ramen in the bowl. Still full. Will go back.

 

[liuzhou]

I haven't decided if this was a watery fish stew or a thick fish soup but it was lunch.

 

[suzilightning]

Stuck at home while we get a new oil tank for our furnace.  Trying out a sage sausage stuffing.   Roasted a few chicken breasts and pulled some cranberry balsamic compote to go with everything.  Oh, yeah and some green beans. 

[HungryChris]

Just back from a funeral service. I knew Regis well enough to say hello. He was the husband of Barbara, a secretary for the department head that I worked for some twenty years ago at The General Dynamics, Electric Boat Shipyard, where Regis was a drafting supervisor. Somehow,  she and I established a friendship talking about such lofty subjects as how to make the best Caesar salad, crouton making techniques, where to get the best bouillabaisse and on and on. In later years I worked for their daughter in law at a different company and made friends with thier son on the golf course. I had not seen her in over twenty years, but as I entered the church and approached her to reintroduce myself, she grabbed both my hands and said "We used to talk about food!"

On my way home, I was torn between taking my first taste of the Akvavit currently in my freezer, with some smoked salmon, or opening a fresh craft beer growler. I spotted freshly ground lamb as I was rounding out the dinner menu, and the rest was history. My first lamburger in several years with sautéed onion, sliced marinated mushrooms, tomato and lettuce.

HC

Edited November 17, 2017 by HungryChris (log)

[kayb]

I made the major mistake of going to the grocery when I was hungry. I have enough cheese, charcuterie and otherwise to host a couple of decent parties, now. Lunch was about half of an Aldi panino, with crackers and pickles.

[Anna N]

 

I was hoping for a pickled herring sandwich for lunch but I mostly got a pickled onion sandwich with very little herring.  Oh well, the ice cold schnapps will go down equally well. And that, to be truthful, is what I really wanted. 

Edited November 18, 2017 by Anna N (log)

[rotuts]

@Anna N

 

is that akvavit ?

 

if so apparently 

 

""  Most commonly the aquavit is consumed immediately following a song, called a snaps visa.  ""

 

I remember that part well from the Old Copenhagen Room  on Bloor St.

 

from Wiki.

Edited November 18, 2017 by rotuts (log)

[scubadoo97]

Still eating like a Spaniard 

 

[Anna N]

1 hour ago, rotuts said:

@Anna N

 

is that akvavit ?

 

if so apparently 

 

""  Most commonly the aquavit is consumed immediately following a song, called a snaps visa.  ""

 

I remember that part well from the Old Copenhagen Room  on Bloor St.

 

from Wiki.

 

 And in the good old days it would’ve been washed down with beer!   These days I have quite enough trouble with my balance, thank you.

[rotuts]

@scubadoo97 

 

are those boquerones ?

 

I lived in Spain for two years

 

a very long time ago ..    I was 10 

 

I grew exceptionally fond of boquerones

 

they came as a side to a Can(i)a  in spanish bars

 

bright places where people met for an espresso or other things

 

I used to get them all the time

 

along w a fried calamari ' bocadillo '

 

its only in the past say 10 + years that they are imported here

 

at about 20 +++ USD / lbs  

 

worth it Id say.

[scubadoo97]

Yes.  White anchovies 

[shain]

Toasted pasta, in walnut cream (toasted walnuts + milk + nutmeg + blender), with peppered ricotta, lemon thyme, drizzle of honey, Parmesan, toasted walnuts.

Edited November 18, 2017 by shain (log)

[kayb]

7 minutes ago, shain said:

Toasted pasta, in walnut cream (toasted walnuts + milk + nutmeg + blender), with peppered ricotta, lemon thyme, drizzle of honey, Parmesan, toasted walnuts.

 

Intriguing. Not a dish that would have occurred to me, but certainly one I'd like to try.

 

[shain]

23 minutes ago, kayb said:

Intriguing. Not a dish that would have occurred to me, but certainly one I'd like to try.

 

 

It took me a few iterations to make it work. The recipe I started from was mostly just pasta in ricotta, with chopped walnuts and pepper. I also once tried blending nuts with the ricotta but eventually concluded that the ricotta flavor and creamy texture both gets lost when used as a sauce, while the walnuts gets lost if mixed with the ricotta, so I ended up sort of switching their roles.

Edited November 18, 2017 by shain (log)

[MelissaH]

On 11/17/2017 at 4:29 PM, kayb said:

I made the major mistake of going to the grocery when I was hungry. I have enough cheese, charcuterie and otherwise to host a couple of decent parties, now. Lunch was about half of an Aldi panino, with crackers and pickles.

So, @kayb, how were those parties?