Lunch! What'd ya have? (2017)

[kayb]

Post lots of pics!

 

Travel safely, and have a great trip.

[kayb]

A somewhat orange lunch, but not bad for what I could catfish out of the fridge.

 

Jail slaw, cucumber salad, Carolina gold tomatoes with cottage cheese, salt and pepper. Bowl of canteloupe for dessert. Good stuff.

 

 

 

[robirdstx]

 

Chicken Fried Rice

[scubadoo97]

Had the prix fixe menu today at Blackbird in Chicago today.  I had the warm shrimp salad followed by wood grilled sturgeon. The fish was really good

[chromedome]

2 hours ago, scubadoo97 said:

Had the prix fixe menu today at Blackbird in Chicago today.  I had the warm shrimp salad followed by wood grilled sturgeon. The fish was really good

I used to serve grilled sturgeon at my restaurant. The river here has a healthy wild population of Atlantic shortnosed sturgeon, and a couple of local entrepreneurs captured breeding stock from the river and farmed them. The primary goal was caviar, but sturgeon comes as a side product of that. 

[BonVivant]

Sturgeon is nice. They eat it in eastern Europe and in the Baltic countries.

 

Had it in Tallinn (SV then torch-seared). Some supermarkets also sell the fish. Not sure which species is in the photo.

 

At "Restoran Ö" in Tallinn. Speaking of which, I had a nice meal there. Maybe I "should" post photos of it someday.

[chefmd]

Pork chop with roasted tomatoes, reduced juices from both pans.

 

[kayb]

BTPC.

 

Bacon, tomato, pimiento cheese. The epitome of summer.

[scubadoo97]

Deep dish pizza at Pizzaria Due in Chicago.   Not bad but not something I'd rush back for 

[chefmd]

Kohlrabi slaw, grilled strip steak, local MD corn.  Corn was sooooo sweet.

[suzilightning]

Linner?   Dunch?   Tried a new place nearby in Wharton NJ called Pop's Chicken..... pieces of fried chicken,  sides(potatoes au gratin and coleslaw), and a piece of cornbread.

Chicken was crunchy and salty, one of the best slaws I have had that was creamy yet had a great tang.   Potatoes - eh.... cornbread too sweet.  Also stopped at a local place and picked up some south Jersey corn I microwaved and scarfed down.  Yellow peaches weren't quite ready so they are finishing ripening in a paper bag.  I am full and reasonably happy........

[BonVivant]

Asparagus season has ended. I still have some left.

 

I have eggs with 2 yolks this week.

 

A cup of jewels.

 

And a plate full of them.

 

A day without cheese is unthinkable.

 

Super creamy unpasteurised Brie.

Edited July 4, 2017 by BonVivant (log)

[Norm Matthews]

I made Scotch eggs the other day but didn't think to take a picture until I had one for lunch today.

[kayb]

I have 40 quail eggs in the fridge to boil for pickled eggs and knockwurst, but a few of them may have to get pulled out for Scotch eggs. I do love 'em.

 

[Okanagancook]

Spanakopita made from garden spinach, salad with grated zucchini and beets dressed in sherry vinegar and a little olive oil.

 

[chefmd]

Tuna steak with local corn on a cob.  Not a usual combination but that's what I wanted today!  Salad made with local tomatoes.  Lovely Maryland bounty!

 

tomatoes up close

[blue_dolphin]

I made this last week as a test run for a holiday picnic and have had several lunches of it but didn't manage to post.  

Taleggio & spinach roulade from Ottolenghi's Plenty More

I cut it into serving-size pieces and stashed it in the freezer.  This reheated nicely on steam-bake in the CSO. 

[HungryChris]

We tried the sushi at Bamboo on the NCL Dawn, on a recent cruise. It was gag me with a spoon horrid! Today I decided to refresh my memory with some good stuff.

HC

[kayb]

There is nothing worse than bad sushi.

[Thanks for the Crepes]

On 7/11/2017 at 1:46 PM, HungryChris said:

We tried the sushi at Bamboo on the NCL Dawn, on a recent cruise. It was gag me with a spoon horrid! Today I decided to refresh my memory with some good stuff.

HC

 

I don't even like sushi, but have been known to eat some good sashimi. I very much relate to being served a bad version of something that absolutely propels me toward making a better and more satisfying version of the dish at home. It happens every. single. time.

 

It's like I have a craving that was desecrated, and I must make it right. 

[liuzhou]

This lunch is last night's leftovers repurposed.

 

Pork with garlic, coriander seed, lemon juice, red chilli. Added sliced shallot and white chilli. Fried with rice and added the remains of an undressed lettuce, mint and tomato salad.

 

 

The white chilli certainly spiced it up, but after weeks with no zip in my victuals, it  went down a treat.

 

Edited July 13, 2017 by liuzhou (log)

[liuzhou]

Am I the only one eating lunch?

 

Today, I made it to the local market and my seafood gal sold me these lively beauties. They were, as usual, live, but more energetic than normal.They even survived being carried back to my place in a plastic bag and an hour in the fridge. They were still twitching and jumping when they hit the wok. They had been well purged and not a drop of vein was detectable, so I did them shell on.

 

 

I wasn't sure what I was going to do with them, but in the end, I simply fried them. The looked so fat and juicy that I didn't think they needed much else. A sprinkling of lemon juice and a sea salt, pepper and chilli powder dip sufficed.

 

 

 

[Anna N]

1 hour ago, liuzhou said:

 

Am I the only one eating lunch?

 

Perhaps not the only one but close.  I am out of my usual environment and therefore out of my routine. Breakfast tends to be much later than usual and when lunchtime rolls around I'm not hungry. 

[kayb]

 

What was going to be a pastrami and cheese sandwich, but I decided to forego the bread, sandwich the pastrami with cheese, and use the mustard as a dip.

 

With tomatoes, cottage cheese, some of this year's bread and butter pickles, and a bowl of watermelon chunks.

 

[lindag]

On 2/11/2017 at 5:46 PM, kayb said:

Y'all go ahead and shoot me, but I raised my kids on tuna noodle casserole. Cook egg noodles; can of drained tuna, can of cream of mushroom soup, handful of grated cheese out of the bag, 12-oz bag of frozen green peas. Stir it all up together, stick it in a casserole dish, bake until bubbly. It was far from wonderful, but it was certainly edible, and the kids loved it. And it was quick, which was a requirement when I was shuttling between band practice, softball practice and a volleyball game. 

 

I'd eat it today. If I were hungry, and it was all that was handy.