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BonVivant

Lunch! What'd ya have? (2018)

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14 hours ago, Anna N said:

@heidih

 

Quite jealous. Love injera. Time to revisit our Ethiopian restaurant. 

And I wish I had an Ethiopian restaurant to (re)visit.

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We have an Ethiopian congregation that uses our church on Saturdays.  They thanked us by making us a huge banquet of Ethiopian dishes.  It was truly amazing.  I couldn't eat a lot of it because it is spicy, but Mr. Kim RAVED and what I tasted was delicious.  I ate LOTS of injera :D.   Despite growing up in the Washington DC area, which supposedly has the largest concentration of Ethiopian restaurants anywhere in the world outside of Ethiopia, it was my first taste of the cuisine.

 

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I've tried many times, but I can't come to terms with the texture of injera. It is very spongy, and I just can't eat it. I first tried it when I lived in Israel after the Ethiopian population got settled and began to open restaurants. In my neighborhood in NY there are two Ethiopian restaurants within a block of each other, and I've tried them both. I love the food. It's a meat-intensive cuisine but they always have vegetarian stews as well, and I love the spice mixtures. But I just can't eat the bread. Definitely my loss. :(

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9 hours ago, cakewalk said:

I've tried many times, but I can't come to terms with the texture of injera. It is very spongy, and I just can't eat it. I first tried it when I lived in Israel after the Ethiopian population got settled and began to open restaurants. In my neighborhood in NY there are two Ethiopian restaurants within a block of each other, and I've tried them both. I love the food. It's a meat-intensive cuisine but they always have vegetarian stews as well, and I love the spice mixtures. But I just can't eat the bread. Definitely my loss. :(

I can eat it, but have a hard time looking at it.  The holes get to me.

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Lunch today:

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Ramen soup, onion rings (leftover from restaurant meal) and a turkey and Gouda sandwich on rye.  Did Meals on Wheels this morning and after this lunch, I feel quite sure that I've earned a nap.  zzzzzzzzzzzzzzzzzz

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Today’s desk lunch: Arugula salad with quinoa, black beans, avocado, bell pepper, tomato, red onion, corn and cilantro in a chili lime vinaigrette. 

 

DF02EF23-C734-4C23-A533-6CCA248B5EF0.thumb.jpeg.805c2fef91a6317a6652be72058b0463.jpeg

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Today was a combination work lunch/birthday party for me and one other person at Yank Sing (Rincon Center branch) here in San Francisco.

 

I managed to use chopsticks acceptably (i.e., I didn't make a fool of myself and I didn't commit any egregious chopstick etiquette errors) although I had to resort to the use of a fork towards the end. This is significant because even though I knew how to use them when I was a kid growing up in the Philippines, I lost most of my knowledge when I moved to the U.S. back in 1975.

 

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BBQ pork buns

 

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Soup dumplings, served with shredded ginger and spicy red vinegar

 

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Chicken stuffed mushrooms

 

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Turnip cake

 

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Spare ribs with sesame seeds

 

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Shrimp dumplings

 

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Mushroom dumplings

 

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Pea shoot dumplings

 

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Sea bass, steamed with rice wine and soy

 

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Pork and shrimp dumplings

 

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Fried shrimp

 

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Chicken feet, served with a sweet and spicy glaze

 

A lawyer who's from Beijing remarked that she thought the prevalence of fried food just didn't compare to dim sum she was used to back home, which I thought interesting.

 

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String beans with dried shrimp and XO sauce

 

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Egg custard tarts

 

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Orange slices filled with orange gelatin

 

Not shown:  flat shrimp dumplings; pork potstickers; shredded red cabbage and walnut salad; fried spring rolls; sesame balls filled with sweetened black bean paste;; hot-and-sour soup; stuffed crab claws.

 

 

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1 hour ago, ProfessionalHobbit said:

Today was a combination work lunch/birthday party for me and one other person at Yank Sing (Rincon Center branch) here in San Francisco.

 

Looks wonderful - I need Dim Sum!

I am hoarding my last jar of Yank Sing Chili Pepper Sauce as I haven't been able to find it locally. Did you see it being sold at the restaurant?

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26 minutes ago, blue_dolphin said:

 

Looks wonderful - I need Dim Sum!

I am hoarding my last jar of Yank Sing Chili Pepper Sauce as I haven't been able to find it locally. Did you see it being sold at the restaurant?

 

Nope, but I'm sure it's sold at Asian markets all throughout the City.

 

Speaking of which (this is OT), I'm starting to get into Chinese cooking. I will start a thread on that soon or join an existing one. Anyway, B bought a non-stick wok for me at this store for $20 that was made in Korea. I thanked him and told him I'd probably use it for steaming, and that we should probably visit the Wok Shop instead to get the real deal. 

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25 minutes ago, ProfessionalHobbit said:

Nope, but I'm sure it's sold at Asian markets all throughout the City.

 

Speaking of which (this is OT), I'm starting to get into Chinese cooking. I will start a thread on that soon or join an existing one. Anyway, B bought a non-stick wok for me at this store for $20 that was made in Korea. I thanked him and told him I'd probably use it for steaming, and that we should probably visit the Wok Shop instead to get the real deal. 

Thanks!  It used to be available down here in So Cal but no longer.  I was told that it was due to a family dispute but I didn't know if that was just the long distance distribution or if it was still available locally.

I'll look forward to your wok adventures!  

 

And back on topic, I posted my lunch over in the Six Seasons thread. Radishes with Tonnato, Slivered Almonds (subbed in for the recipe's sunflower seeds) and Lemon:

IMG_6781.thumb.jpg.5d9a146b5c072c714f675622dc253d0f.jpg

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B1D59D60-98F6-4E7F-9A29-11657992C7DD.thumb.jpeg.529d49769c3bdfebc8f5efdba096b9b2.jpeg

 

Leftover Beef Rib Eye, reheated in a hot cast iron skillet with Mushroom and Onion, topped with Salsa on a warm Flour Tortilla

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1 hour ago, robirdstx said:

Leftover Beef Rib Eye, reheated in a hot cast iron skillet with Mushroom and Onion, topped with Salsa on a warm Flour Tortilla

Remind me again, please.  Do you make your own tortillas? They look so much nicer than anything I can source. 

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2 minutes ago, Anna N said:

Remind me again, please.  Do you make your own tortillas? They look so much nicer than anything I can source. 

 

I have made my own but not these. These are house made tortillas from my local grocer that I blister in the skillet. I am most fortunate!

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Chicken salad sandwich with chips and a side of fruit salad at a local catering/lunch place. Hit the spot, but for the bread, which was much too dry and coarse to be good sandwich bread. So I ate the chicken salad with a fork, which was fine. Coconut-pecan-macadamia cookies for dessert.

 

Love this place's chicken salad. It's VERY sweet, although there's no discernable fruit it in it (definite fruity taste, though).

 

It's so enjoyable to be hungry again after a week of being off my feed due to being sick.

 

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3 hours ago, kayb said:

Chicken salad sandwich with chips and a side of fruit salad at a local catering/lunch place. Hit the spot, but for the bread, which was much too dry and coarse to be good sandwich bread. So I ate the chicken salad with a fork, which was fine. Coconut-pecan-macadamia cookies for dessert.

 

Love this place's chicken salad. It's VERY sweet, although there's no discernable fruit it in it (definite fruity taste, though).

 

It's so enjoyable to be hungry again after a week of being off my feed due to being sick.

 

@racheld, momma of @caroled uses this in her chicken salad:

  • "Special Syrup---this is essential to the final dish---make the day before and keep in fridge in a jar---we're never without it. This makes a scant cup:

    In a small saucepan, put 1 cup sugar, 1/2 cup cider vinegar, five or six cloves. Simmer like simple syrup just til sugar dissolves, then put into a small jar and chill."

She is from Mississippi, so maybe a 'thing'?  (I'm not giving away any secrets - she posted this on her blog.)

 

(NO idea why this last bit is in Bold and why I can't make it stop)  sigh

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It's not a thing per say, it's just that when we were in MS when I was growing up,  we did a lot of gardening and canning. it was not unusual to can any where from 30-40 gallons of sweet pickles each summer. They were an integral ingredient in both of my grandmother's chicken salad recipes. Both of my grandmothers did equally as much canning as long as their health allowed.   

 

Because we don't have access to that much produce anymore,  we don't have the pickles,  but the brine is an easy fix/substitute. (we do make and use cheater pickles)

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On January 10, 2018 at 6:07 PM, kayb said:

Chicken salad sandwich with chips and a side of fruit salad at a local catering/lunch place. Hit the spot, but for the bread, which was much too dry and coarse to be good sandwich bread. So I ate the chicken salad with a fork, which was fine. Coconut-pecan-macadamia cookies for dessert.

 

Love this place's chicken salad. It's VERY sweet, although there's no discernable fruit it in it (definite fruity taste, though).

 

It's so enjoyable to be hungry again after a week of being off my feed due to being sick.

 

 

I got home just a while ago and had some leftover smoked chicken from the other night that wasn't going to be eaten today.  Going to see Art Garfunkle tonight and have dinner plans with friends.  Thought about chicken salad but since my duck rillette was a flop from last month from too much salt in the curing process I made a chicken rillette with the leftovers.   Didn't have  chicken fat so used some saved bacon fat, is that a bad thing?  

 

Tuned out out pretty good.  In the fridge firming up and will be a nice app before heading out the door.  Could be dinner for me but my vote doesn't count tonight.   Will be a nice snack over the weekend 

 

 

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Grilled corned beef tongue, Swiss cheese and pickled turnip on rye.

HC

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Lunch at Galveston’s Cajun Greek Restaurant last Sunday.

 

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Classic Gyros with French Fries

 

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2 hours ago, scubadoo97 said:

 

Going to see Art Garfunkle tonight and have dinner plans with friends.  

 

Cool. 

Minor piece of trivia for you: He and Paul Simon wrote their first song together in (wait for it...) 4th grade. Lot of water under the bridge since then. :)

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Thanks for the trivia.  Art was good but age has taken its toll on his sweet voice yet he did great all things considered.     Small intimate theater was a nice venue 

 

He is actually a cousin of a friend of mine, Both Art and Louis Perlman.  The boys from the Bronx 

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This surprised me. I thought it would be OK, but it surpassed my expectations.

 

It is a simple clam soup with noodles (hiding underneath). I made a cheat chicken stock using bouillon powder, added some shallot and chilli and lots of ground white pepper. Let that simmer five minutes then in with the clams, some baby bok choy and rice noodles.

 

Really warmed me up on a cold noon and left me with a happy mouth.

 

5a59b8e213338_clamsoup.thumb.jpg.a3d458578cc0b9910742bbc41ef53f62.jpg

 

I added a bit more broth after taking the photograph.

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3 hours ago, liuzhou said:

This surprised me. I thought it would be OK, but it surpassed my expectations.

 

It is a simple clam soup with noodles (hiding underneath). I made a cheat chicken stock using bouillon powder, added some shallot and chilli and lots of ground white pepper. Let that simmer five minutes then in with the clams, some baby bok choy and rice noodles.

 

Really warmed me up on a cold noon and left me with a happy mouth.

 

5a59b8e213338_clamsoup.thumb.jpg.a3d458578cc0b9910742bbc41ef53f62.jpg

 

I added a bit more broth after taking the photograph.

 

Noted. I have made both pasta and white clam sauce and clam chowder because I'm getting down to some canned ingredients cuz I can't get out of the house. Bouillon is of course not nearly as overpowering a flavor as homemade poultry stock. I usually avoid both in seafood applications, but it always comes to mind to try and I may just do so. Those look like very desirable small clams. Big ones are easy to find here, little ones, not so much.

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