Lunch! What'd ya have? (2017)

[HungryChris]

Reheated chicken thigh, a pear and a Frank & Berry. Note that the sugar pumpkins, conspicuous, even to the most casual observer, by their absence and deemed woefully inappropriate, by some, have been relegated to an undisclosed location. Their pitiful cries for another chance at the table, completely ignored. 

HC

 

[Shelby]

11 minutes ago, HungryChris said:

Reheated chicken thigh, a pear and a Frank & Berry. Note that the sugar pumpkins, conspicuous, even to the most casual observer, by their absence and deemed woefully inappropriate, by some, have been relegated to an undisclosed location. Their pitiful cries for another chance at the table, completely ignored. 

HC

 

  

 

I thought I heard the screams of pumpkins being forced off the table.........

 

All I can say is that I feel much better now.

 

(and the chicken looks so good...maybe chicken for dinner tonight here)

[Anna N]

 

 

 If one needed a reason to cook a piece of beef this would be it. Fresh-from-the-oven bun with horseradish cream, arugula and planned over, sous vide chuck eye. 

[chefmd]

Duck confit with flageolet beans and carrots.  Duck was reheat in CSO on steam baked followed by a brief broiling to make the skin crisp.  Beans were cooked in instant pot with chicken stock for 18 minutes (pre soaked).

[HungryChris]

Every year, at just about this time, we like to go to go to the Sunday Champagne Brunch at Todd English's Tuscany at Mohegan Sun Casino. They do a great job, it is well attended so things are refreshed quickly. Today was the day.

Some folks like to dine out by the falls, but we find the sound of the crashing water makes it impossible to converse without yelling at each other, so we always go inside.

The oysters are freshly shucked and kept cold. My only complaint is that they are not freed from the bottom shell. I am sure that is to keep them from sliding off onto the ice when patrons go after them with the tongs and a little knife works sets that straight.

The eggs benedict were small and tasty and I added a petite beef fillet on a bed of herbed spinach.

I finished off with a lobster omelet, some smoked salmon on a little croissant with  a vegetable compote salad. I was surprised at how good the salmon and the crispy croissant combination was with a bit of cream cheese..

I did more looking than eating when it came to dessert.

HC

 

 

Edited December 18, 2017 by HungryChris (log)

[BeeZee]

@HungryChris, I used to go to Mohegan Sun once a year for a regional company meeting and I was always pleasantly surprised at the quality of the food.

[Anna N]

Lunch was planned as fried potato planks and rapini. As it became more and more obvious that lunch was segueing into  dinner,  I pinched off some balls of Italian sausage and added them to the mix. 

[HungryChris]

I picked up a little over 6 lbs. of salmon that I will smoke for Deb's truck shop Christmas luncheon Friday. The sushi place is next door.....

HC

Edited December 18, 2017 by HungryChris (log)

[Duvel]

Lunch at my favourite Sichuan place in Causeway Bay, HK, called "Yu" ...

"Man and wife lung slices" - mixed boiled & sliced intestines in a Sichuan chili oil marinade. "Dan Dan Mian" - thin noodles with minced meat, fermented veggies and enough Sichuan pepper to get the feeling of the Khmer Rouge camping in your mouth. Fantastic food, super casual place, 12$. I am such a happy guy after that ...

 

Edited December 19, 2017 by Duvel
schpællink ! (log)

[Anna N]

 

 Roasted potatoes with guacamole. Thanks once again for the inspiration to Hugh Fearnley-Whittingstall.

 

I am not much of a fan of avocados nor of guacamole but this was quite tasty.  I am awfully glad I tasted the Korean pepper before adding any of it. An amount that would barely cover my pinky fingernail was quite sufficient. 

[scubadoo97]

Anna that looks really good.   If you don't like guacamole you might like it better with oxtail and greens

 

 

Edited December 19, 2017 by scubadoo97 (log)

[Anna N]

Just now, scubadoo97 said:

Anna that looks really good.   If you don't like guacamole you might like it better with oxtail and greens

 

 

 

Very nice. 

[Raamo]

The MB pizza recipe makes 1kg of dough, here's pizza number 2 in all it's glory - it was lunch today.  My wife doesn't do pepperoni, and I like very light cheese so that's how we roll.

 

[scubadoo97]

4 hours ago, Anna N said:

Very nice. 

Got to try the oxtail. It’s a good combo.   Don’t know where you stand on collards

[Anna N]

2 minutes ago, scubadoo97 said:

Got to try the oxtail. It’s a good combo.   Don’t know where you stand on collards

 They are not especially common around here but if it’s green I can usually adopt or adapt. 

[Okanagancook]

We were driving for five hours yesterday and fancied a good sandwich.  Stopped at a grocery store and bought fresh cheese buns and loaded them up with deli meats and a nice cold bottle of spring water.  Man oh man were they good and only about $9.

[BeeZee]

Christmas cookies. And an apple.

[HungryChris]

Salami, provolone, sliced tomatoes, shredded lettuce with olive oil and S & P on Italian bread.

HC

 

[Anna N]

1 minute ago, HungryChris said:

 

Salami, provolone, sliced tomatoes, shredded lettuce with olive oil and S & P on Italian bread.

HC

 

 I bet it was good but challenging to eat. 

[chefmd]

Son and DIL are visiting.  I used this opportunity to do steak tasting.  From Bottom to top before cooking: hanger, grass fed, aged, regular.  Other than hanger, all are ribeyes.  From WF.  All cooked to rare in a pan from room temp.  Only salt as seasoning.  Served with roasted fingerling potatoes.  Family tasted ribeyes without knowin which one is which.

1. Hanger.

2. Split between grass fed and aged.

3. All very tasty.

 

[BonVivant]

Nothing in the fridge to cook with as I'm leaving soon. My lunches lately have been nothing but cheese and bread, and oysters. I'm very content.

 

 

 

 

 

Cured duck breast

 

Aromatic Pont l'Eveque and Camembert.

 

And a lot of cheese...

 

 

[liuzhou]

10 hours ago, BonVivant said:

nothing but cheese and bread, and oysters. I'm very content.

 

My heart bleeds for you!

I'd be content to eat that for every lunch every day from now till doomsday.

What, please, type of roe  exactly in the first picture?

[BonVivant]

Thanks for your compassion. The roe is salmon. I have been eating all of this pretty much every day this week, actually. The oysters are on sale this week, coincidentally. I eat a massive amount of cheese every week anyway. But I will be without my best food (cheese) for 2 weeks (starting today)!

[liuzhou]

Today, I followed tradition and had Christmas lunch with my dearest friend J. Tradition is that we always have lunch together on Christmas Eve, but neither of us can remember why. Neither of us really celebrate Christmas in any other way. What we ate certainly wouldn't be considered traditional Christmas fare and probably all the better for that!

 

Part of our tradition is to go to a restaurant we've never visited before. Fortunately, two days ago, I noticed that a favourite seafood place had sadly given up the ghost, but had been replaced by a place whose name gave little clue to the cuisine other than beef. So, we had to investigate.

 

It turned out to be a standard hot-pot place, but with an emphasis on beef, so guess what we ate.

 

We arrived at 11:45 and the place was empty, although it filled up and then emptied again by the time we left. We chose our hot-pot base. I love spicy; J is less keen so we went for this. Perfect.

 

Known as a 鸳鸯火锅 (yuān yāng huǒ guō), literally two duck fire pot, as you can see, it has spicy one side; non-spicy the other.

Then we choose the beef. They offer various parts of the animal. J chose this, so I'm not sure exactly what these are.  It was a picture menu and I'm reasonably sure J didn't know either. Whatever, it is thinly cut slices of beef.

 

 

 

 

We also chose the next item purely because we couldn't work out what it was and the menu wasn't helping. It looked like strips of fat.

 

 

but proved to be tripe from one the beast's many stomachs.

To accompany our beef, we ordered some beef.

 

Beef heart

 

Beef balls

 

 

Beef on sticks. 牛肉串 niú ròu chuàn. I love that last Chinese character - it looks exactly like what it means. These were alternating cubes of tender meat and soft fat. Lovely.

 

J declared the beef balls "really good", but I found them a little on the dense side. But tasty.

 

Just in case we weren't full, we also had these skewers of vegetable in a deep, pungent chilli sauce. Wood-ear fungus, lotus root etc.
 

 

Nearby our table was this selection of dip ingredients from which you assemble your dips of choice.

 

 

 

 

It took us three hours to get through this lot, but we were also distracted by our own conversation. A lovely lunch time.

 

Merry Christmas!
圣诞快乐！

Edited December 26, 2017 by liuzhou
typos (log)

[Nicolai]

It is Sunday before Xmas day.

 

Sunday before Xmas means Mini Pork Pies with Port and Cranberries.

 

Scotch eggs, Comté and Manchego cheese with Sourdough bread and Beurre d'Isigny. Prosecco for good measure.

 

The smell is hallucinating and the bite of the pastry with the Pork meat and Cranberries and Port jelly plays havoc with your taste buds.

You will be pleased to know that the cat is in full agreement.

 

 

 

 

 

 

 

 

 

 

 

 

Well, gotta practice before Xmas lunch tomorrow..........only 5.5kg Turkey......