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Lunch! What'd ya have? (2018)

BonVivant

By BonVivant
in Cooking

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Anna N

Anna N

Posted
Posted (edited)
7 minutes ago, rotuts said:

@Anna N

 

Id love to see more of that shop ..........

 

wonder what would happen if one went in and pointed 

 

to specific areas of THeBeast ?

 

BTW  is that CharSiu on the lower R ?

 I’m sorry I wasn’t there. Perhaps @Kerry Beal will pop in later and answer your questions.  

 

But while you wait here’s another photograph of the same shop on the same day when Kerry tortured me with the choice between duck and pork – – – – can you imagine? 

 

6D20BDBF-22A2-49B7-AF4E-BE8B16516688.jpeg.a8f42328ddec5c1f2eacab8cdb11e6d5.jpeg

Edited by Anna N (log)
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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

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rotuts

rotuts

Posted
Posted

@Anna N

 

I can imagine my Dreams Tonight

 

in BOS chinatown there are some Hole in the Wall places that have

 

duck , Pork etc like that.

 

but a tiny bit Question-able.

 

Ive seen some Peking ducks there , 1/2 or whole 

 

and many other items.   Ive gotten the Char Siu from them, hanging right there

 

in the future , tell KB :

 

why not both ?

 

maybe in the late fall , when its much cooler , it not quite yet snowing

 

Ill get a P.D. and deal with it and freeze the rest

 

as Im possibly addicted to cooking videos 

 

the real vids BTW i.e. cooking

 

there was a series from Australia

 

that got a lot of items from a Chinese shop in-between BOS and GTA

 

and made 4 things from the whole Duck , Peking or not

 

I remember a Shredded Duck Salad.

 

Yikes !

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Anna N

Anna N

Posted
Posted
10 minutes ago, rotuts said:

in the future , tell KB :

 

why not both ?

 Had I said both she would not have hesitated to bring both.xD  But this was a gift and I do have some manners occasionally.:D:)

 

 

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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

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Duvel

Duvel

Posted
Posted (edited)

A quick porchetta sandwich before visiting Vatican City at Angrypig Porchetteria. I chose the one with fried aubergine slices, which added to the meatiness of the pork nicely. It was good, but not life changing. At 6 Euros a decent snack ...

 

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Edited by Duvel (log)
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Anna N

Anna N

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ACF17AC2-401B-4BF7-BB0C-5494DC40148A.thumb.jpeg.fb334ed84aee00b28bd814032dd24185.jpeg

 

Chicken skin and tsukune (chicken balls). 

  • 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

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blue_dolphin

blue_dolphin

Posted
Posted

The herb guy at yesterday's farmers market accidentally gave me two bunches of dill - BIG bunches - instead of one so I was looking for ways to use my bounty.  

Pasta with Dill Pesto and Roasted Fennel from The Moosewood Restaurant Table cookbook.

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I made the vegan version of the recipe using toasted walnuts instead of cheese in the pesto and as a garnish.

The pesto used up 2 cups of chopped dill so I still have enough to make a kuku or something like that.

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Anna N

Anna N

Posted
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C9EE192C-4DB8-439D-95D6-2B9C89F0BD0E.thumb.jpeg.623f81a5c1af0aca86449925a01cba06.jpeg

 

 More mushroom soup left over from here.

 

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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

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chefmd

chefmd

Posted
Posted
1 hour ago, Anna N said:

C9EE192C-4DB8-439D-95D6-2B9C89F0BD0E.thumb.jpeg.623f81a5c1af0aca86449925a01cba06.jpeg

 

 More mushroom soup left over from here.

 

Where is green with envy button?  I had this soup at Chocolate Workshop and it was incredibly delicious.

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Anna N

Anna N

Posted
Posted
40 minutes ago, chefmd said:

Where is green with envy button?  I had this soup at Chocolate Workshop and it was incredibly delicious.

 But you got to enjoy the workshop and all I got was the delicious mushroom soup and some other leftovers. xD

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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

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CantCookStillTry

CantCookStillTry

Posted
Posted (edited)
On 04/06/2018 at 3:31 PM, liuzhou said:

Plain duck egg (2) omelette with CHIPS. 

Yup I could go for that. Your chips look wonderful! I think I'd have ruined the aesthetic with too much salt and splashes of malt vinegar before I got to photo taking. 
The omelette has me rethinking my dinner plans too. 

Edited by CantCookStillTry
Of.. I added an of ... (log)
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kayb

kayb

Posted
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I had, yesterday, some of the brisket from Aldi I'd pulled from the freezer, rubbed down with pastrami rub, and smoked last weekend. It was a little disappointing...gristly and a lot of fat on the slices I cut...but had a good flavor. With some Jarlsberg Swiss and some honey spicy mustard to dip. No bread. Some pickles on the side.

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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lindag

lindag

Posted
Posted

I opened a jar of Steinfeld's Bread and Butter pickle chips to go with my BBQ beef sandwich.   Those pickles are SO good I just can't stay away from them.  Today I noticed  that most of the jar is gone now.

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HungryChris

HungryChris

Posted
Posted

I helped Deb's daughter and SIL move into a new apartment this morning, helping them with the biggest and heaviest items. There is nothing like carrying heavy furniture upstairs into a hot space, but I soldiered on. I was pretty glad when we were done. I had skipped breakfast to get there early. 

I stopped by Aldi on the way home, as I had a hankering for a brat with kimchi, onion and ball park mustard, for lunch, which I did. I also got the fixings for burgers and fries for dinner, as I do believe the beer I chose to relieve my many aches and pains, may just bring on a nap.

HC

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blue_dolphin

blue_dolphin

Posted
Posted

I happened on this recipe for a Grilled Aged Cheddar Cheese Sandwich with Pistachio Sage Pesto and instead made a grilled aged-Havarti cheese sandwich with dill-walnut pesto. 

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Up front is the the Cucumbers, Scallions, Mint & Dried Chiles from Six Seasons.

 

The original sandwich recipe adds a smear of applesauce to the sandwich.  Since I switched everything up, I considered leaving it out but decided to go with the Apple Mustard from Deep Run Roots.  It sort of mixed with the pesto and made it browner than would be most appealing but the flavor was good.

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