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BonVivant

Lunch! What'd ya have? (2018)

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56 minutes ago, Thanks for the Crepes said:

Those look like very desirable small clams. Big ones are easy to find here, little ones, not so much.

 

Generally,  I prefer the smaller ones, given the choice. Sweeter without being sweet, if you know what I mean.

 

MY neighbours won't forgive me though. They are all convinced that clams may only be eaten with mustard greens in soup or they well spend eternities in hell, if they are lucky!

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8 hours ago, scubadoo97 said:

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 

More trivia: my sister used to go out with Art Garfunkle's cousin, I think his name was Sandy. Looked like him, too. Tall, thin, blond afro. This is back in the late sixties, I guess. (We were the girls from the Bronx.) Sorry to interrupt lunch. 


Edited by cakewalk Lunch, not dinner. (log)

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11FA9B5B-6E68-4B8A-970A-2380DF89CF57.thumb.jpeg.0639c171f4bb880810ae963a0b593a12.jpeg

 

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Bimbimbap with beef tartare.

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Two plates of lettuce, both with Korean dressings.

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Everyone was slurping this beef rib soup.

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I tried 1 of these later. Fillings are in the containers in right corner.

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Vienna is capital of all things breaded and deep-fried, Korea is capital of all things deep-fried (probably).

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Chewy dough filled with sweet potato noodles, onions and scallions. There's also a kimchi version.

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Lunch at the market.

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"Sausage" filled with rice, blood (and noodles?).

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Hot broth in a paper cup and salty shrimp sauce for dipping.

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The stall.

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Chicken feet, instestine stew, blood sausages.

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Koreans laugh in the face of winter! Even food stall benches have heating. Outside it's cold, inside everywhere it's boiling hot. Blasting heat comes from under the metro seats, floor heating in the house or room is on full blast night and day.

 

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Edited by BonVivant (log)
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At another market stall. Plain rice and bean porridge.

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Mung bean pancake.

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Seen from where I sat.

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This place has everything else, too.

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It's a very atmospheric market.

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Edited by BonVivant (log)
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Pork cheeks with potato and tomato stew.  Makes the day feel a little warmer.

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Just back from a long walk and the last of a chicken rillette I made a couple days ago hit the spot

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Instant Pot rice pudding with lots and lots (too many) raisins.  Aiming to re-create food memory. This didn’t do it. 

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While I did some grocery shopping, Deb made lunch for herself and decided to take a nap. Left to my own devices, I decided on an IP artichoke with spicy lemon garlic aioli and a beer.

HC

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Cream cheese, herring, red onions and capers....and a bit of Scandinavian attitude.

HC

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Low Carb Crispy Calamari- coated with Almond Meal. 

Doubt I'll make it again. While I am not a fan of squid, and the boys said it was good, it strikes me as one of those foods to be left for when you inevitably fail your diet :). Some things just cannot be substituted! 

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DIY lunch at the meat market.

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Sirloin and chuck flap tail.

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Half way through now.

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Couldn't take anymore garlic unless I could grill it.

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Nice soya bean and tofu soup with "brisket point" (see menu above).

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I'm a slow eater. Everyone is long gone.

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5 hours ago, CantCookStillTry said:

Low Carb Crispy Calamari- coated with Almond Meal. 

Doubt I'll make it again. While I am not a fan of squid, and the boys said it was good, it strikes me as one of those foods to be left for when you inevitably fail your diet :). Some things just cannot be substituted! 

20180115_190935.thumb.jpg.75b96487bd6653e3384a2b9347074a83.jpg

Nice shot!

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663B0FA9-5F09-4332-9AAC-7A8A5F9B2E30.thumb.jpeg.9069f27ac965fe0a044666a469176a91.jpeg

 

Pork Carnitas and Onions topped with Salsa Verde and a bit of Shredded Cheese on a warm Flour Tortilla

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I have come to refer to these as "grinder sandwiches" as the only difference between this and the grinder, is the sliced Italian bread vs. the grinder roll.

HC

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@HungryChris

 

i must say

 

your Sandwiches

 

are the best Ive seen.

 

Im glad you satisfied your Zook urges earlier

 

no matter

 

thanks as I don't see Mortadella there

 

Im not going to be Tossing and Turning All Night !

 

have you ever used the Micro to heat up your ' Meats ' w some cheese on top that melts ?

 

a dangerous path to go down

 

Ill say

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4 minutes ago, rotuts said:

@HungryChris

have you ever used the Micro to heat up your ' Meats ' w some cheese on top that melts ?

 

a dangerous path to go down

 

Ill say

To be honest, I find it challenging to pan fry a hot sandwich so that everything inside is hot and melty at the very same time the outside is golden and have worked so hard and long at getting that right, I think of the mike as cheating.

HC

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@HungryChris

 

nope

 

 a different idea :

 

same bread and etc.

 

just take you Meats , add the chezze if your using it

 

stack in on a plate in the mico

 

until the chezze just melts

 

then you spatula out that on to your pre-prepaird sandwich

 

an advanced technique   

 

would be at just the point the chezze is just melted

 

Its Advancee to torch the chezze just a bit

 

how is your Health Insurance ?

 

Comprehensive ?


Edited by rotuts (log)
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IMG_20180119_130335007.thumb.jpg.261afe72f609930b2f5fd48056932c50.jpg

 

Poached shrimp and guacamole sandwich with hot sauce and a squeeze of lime.

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Lunch was seared salmon and leaf salad. I  gave the fish  a salt then sugar rub and wicked away moisture as it cured for just under an hour.   Made for a good crust without too much penetration flavorwise 

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Spaghetti in lemon (zest and juice), butter, stir fried zucchini, dill, toasted bread crumbs.

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Winter squash, white swan and butternut, drizzled with spiced butter and served with a small piece of pork belly.  Spiced butter inspired by Marcus Samuelsson.  

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