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BonVivant

Lunch! What'd ya have? (2018)

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3 hours ago, liuzhou said:

Spinach Duck Egg Omelette.

That is my kind of omelette. Save me from the anaemic “classic” one!  

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small salami, provolone cheese, tomatoes and shredded cabbage sandwich. The cabbage is mixed with S & P, a little good olive oil and a splash of red wine vinegar.

HC

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On 14/03/2018 at 2:29 PM, Doofa said:

 I live on the Isle of Man ...

Every time I read the phrase "no man is an island," mentally I add "...except that one."

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Due to my current sinus infection, lunch yesterday was carb heavy comfort food:

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Dressing, gravy and toast.:laugh:

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huntun.thumb.jpg.879bc22ed49e20347820f361e12eeefa.jpg

 

Home made won tons with a twist. They contain river snail meat - a local speciality.  With Sriracha sauce dip.The Thai kind.

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Ichiran Ramen with Onsen Tamago, ginger beef and red Yuzu Kosho ...

 

 

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Tuna salad open faced sandwich on some bread heels.  I never knew that tuna came in cans until I went to college * ... now I buy it in retort packs and every once in a while I crave it.

Minced scallion, a little bit of chive, celery salt, minced spicy bread and butter pickles, Cain's mayo and a drizzle of slaw dressing.  Mix well and taste. 

 

* growing up where I did it was called fish salad and was whatever fish was left over the next day.  The best were blowfish or porgies IMHO.


Edited by suzilightning forgot the minced pickles (log)
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I often crave tuna salad sandwiches.  I have some Genova yellow fin canned tuna and some very nice honey wheat bread from my favorite bake shop.   I may have to mix some up today.  I like mine with mayo, white pepper, sweet pickle relish (Steinfeld's, preferably) minced onion and celery.  Yum.

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Tuna salad stirred up with some cooked small seashell pasta and a little extra mayo. My eldest still begs for it.

 

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20180317_161113.thumb.jpg.d899f471b553641a51c846f264959e57.jpg

 

A Bosc pear, blue cheese and Castelvetrano olives, perhaps my favorite olive on the planet.

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 I had a day seriously playing in my kitchen. I had seen a recipe for some gluten free mini cheese buns which looked very interesting whether or not gluten-free was an important point.  Since I had all the ingredients I decided to make them and this is a mini sandwich tomatoes, lettuce and Mayo. I was too lazy to fry up any bacon. 

 

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5 minutes ago, Anna N said:

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 I had a day seriously playing in my kitchen. I had seen a recipe for some gluten free mini cheese buns which looked very interesting whether or not gluten-free was an important point.  Since I had all the ingredients I decided to make them and this is a mini sandwich tomatoes, lettuce and Mayo. I was too lazy to fry up any bacon. 

 

how did you like buns?  I have to cook gluten free for John and would like to know....

 

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20 minutes ago, suzilightning said:

how did you like buns?  I have to cook gluten free for John and would like to know....

 

 I will answer you over here so as not to drag this off-topic too far. 

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On 15/03/2018 at 12:36 AM, liuzhou said:

 

The Party HQ is a gated complex with several  buildings. Only those who work there or have legitimate business there may usually enter. Only those who work there can usually use the canteen and even if you were to get in, you couldn't buy anything without an electronic payment card issued only to employees. So my friend paid for lunch! It was her turn. I'm told I am the only foreigner ever to have eaten there.

 

The meal cost about quarter of what it would elsewhere. And was higher quality.

 

I've never been to the Isle of Man, but I'm told I was conceived there! Does that count?

 

Yes it does count. You need four Manx grandparents to be Manx though. Not many of them left now. Not much of a culinary history either being surrounded by the sea. Queenies or our small Scallops are quite popular. I prefer King scallops which are bigger and I think more flavourful. There is a culture here of heavy drinking, in fact the "Sun" newspaper once called us 70k drunks clinging to a rock. It's true. 

 

Do people live in the gated complex or is it purely for work? Seems like the " Job to Have " if food ever becomes an issue. D

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28 minutes ago, Doofa said:

Yes it does count. You need four Manx grandparents to be Manx though. Not many of them left now. Not much of a culinary history either being surrounded by the sea. Queenies or our small Scallops are quite popular. I prefer King scallops which are bigger and I think more flavourful. There is a culture here of heavy drinking, in fact the "Sun" newspaper once called us 70k drunks clinging to a rock. It's true. 

 

Do people live in the gated complex or is it purely for work? Seems like the " Job to Have " if food ever becomes an issue. D

 

At risk of straying off topic here, but no, no one lives in that complex, but conveniently right next door is another gated complex where many of the people who work there do live and next door to that is the complex where I lived for fifteen years until a year ago when I moved somewhere very nearby. Fortunately, both my past address and my present address are on the same electricity supply line, so unlike most of the city which experiences regular power cuts, the Party can't be cut off, so neither am I.  I cook with gas, but in the dark?

 

I have, in the nature of my work, visited the government complex often and most guards wave me through, but occasionally  I meet a newbie who thinks me passing through will destroy thousands of years of history and tradition. A phone call always sorts that out.

 

The local restaurants are probably not too happy, as this recently opened canteen has taken away a lot of their business. In fact, one of my favourites, specialising in very local food gave up and moved to the other side of the city.

 

I envy your scallops. The ones we get here are, if royal at all, at best, minor princesses.


Edited by liuzhou (log)
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16 hours ago, kayb said:

20180317_161113.thumb.jpg.d899f471b553641a51c846f264959e57.jpg

 

A Bosc pear, blue cheese and Castelvetrano olives, perhaps my favorite olive on the planet.

They are my favorties, too!  Santa usually leaves a jar in my stocking!

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Grilled Corned Beef and Swiss on Rye with Horseradish Mustard.

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20180318_135804.thumb.jpg.95af215a72cc3021ed5b2a863b6b388c.jpg

Corned beef hash with an over easy egg.20180318_135832.thumb.jpg.72dec35e3f202b47b070b9d41f136940.jpg

Obligatory egg porn.

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The Man made brunch today...toasted BLT's with the mayo I made yesterday with my stick blender...easiest mayo to make ever! Eating while ooogling Egullet :D

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3 hours ago, Mmmpomps said:

The Man made brunch today...toasted BLT's with the mayo I made yesterday with my stick blender...easiest mayo to make ever! Eating while ooogling Egullet :D

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For some reason it begs for Bloody Mary.  And I don't even like it that much :)

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Germany: herring with green beans and Speck. That's actually the name of what's on my plate.

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Blood sausage.

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Austria: torn pancakes.

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Kumquat compote.

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I love Austrian "potato cuisine". They have endless ideas for (leftover) potatoes.

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What it is: mashed potatoes, egg yolk(s), flour etc are mixed to form a dough. Roll out long sticks and slice then pan fry. Served with Sauerkraut. This is Pinzgau style. Salzburg has this thing, too, in another shape.

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Salzburg style of the same thing. Also served with Sauerkraut.

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Hungarian duck fat, I use it a lot.

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And of course (smelly) cheese, always.

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Surprised  at the kumquat. just made nother lovey round of mine. Potatoes - gosh I need to find the post WW2 Austrian cookbooks - potatoes in  more ways than one could imgine.....

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Pastrami and swiss on pumpernickel, mustard, half-sours.

 

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Lunch with friends at one of our favorite local cafes.

Mine was a Pastrami Reuben on Rye with salad on the side.  A favorite of mine.

What's better for a sandwich than a really good rye bread?

 

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