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BonVivant

Lunch! What'd ya have? (2018)

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@liuzhou That looks amazing. I wish we had something even remotely close to something like that here.

 

ETA Then again, if we did have something like that, it would probably be $100 per person.


Edited by KennethT (log)
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Oh, deara God. I would hurt myself. That looks marvelous.

 

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 I was excited (and very nervous) about putting my brand new induction-ready donabe through her paces. I had run across a recipe which intrigued me (here).

 

 Who would not be intrigued by a Japanese recipe with a title that includes the words “mille feuille” and doesn’t require a degree in French pastry arts?

 

Only problem being that it is Christmas Day and about the only places open in my neck of the woods are Chinese restaurants and emergency wards. Not a hope in hell of finding Napa cabbage and/or pork belly. 

 

But hey, I’m not that easily defeated.  I had cabbage and I had bacon.

 

Allow me to introduce you to a Japanese dish made in the French manner of skilled pastry chefs and containing  Black forest bacon. 

 

D90E4111-69B0-4579-ADFB-59D4A588D10E.thumb.jpeg.f951d516fd562cf06e52bd560c8e5c83.jpeg

 

 Ready to be subjected to heat.

 

A52BD8E8-5F91-476B-BEE3-DD1B867EF421.thumb.jpeg.516496d7b8a3a4fcd96ef99f48ae861d.jpeg

 

 And ready to eat with a ponzu dipping sauce. 

 

 

 

 


Edited by Anna N (log)
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Our Christmas lunch this year.  Some of it anyway.

IMG_20181225_131824.thumb.jpg.987aeaf435b3b5315a70898d99d9167b.jpg

 

I think my wife did a great job dressing the table.

IMG_20181223_193713.thumb.jpg.df27ed058bc0808c2ff5a4c8cf023a47.jpg

 

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Deb's daughter and SIL invited us over for a Christmas brunch. As it turned out, the casino she works in, had many more patrons than expected and she had to work 4 hours extra. Those 4 hours were intended for cooking and the quiche, stuffed mushrooms and pepper poppers we brought as sides, became the mains. We still had a good time, and like they say: "It's the recovery that counts!"

HC 


Edited by HungryChris (log)
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38 minutes ago, HungryChris said:

Lunch today was a small salad, which I enjoyed greatly.

HC

Did you forget to mention the barley sandwich I see on the table there?

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52 minutes ago, Anna N said:

Did you forget to mention the barley sandwich I see on the table there?

Once my errands for the day are done, the car is put away and dinner is figured out (the pizza, still on the peel in the freezer from a few days ago), I will break out a cold lager to have with lunch. I did not feel compelled to mention it. I think the picture does a fine job.:/

HC

 


Edited by HungryChris (log)
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5 minutes ago, HungryChris said:

I did no feel compelled to mention it. I think the picture does a fine job.:/

HC

 Of course not. I was just teasing you.  

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32 minutes ago, Anna N said:

Did you forget to mention the barley sandwich I see on the table there?

I guess mine yesterday would have been called a grape sandwich 🤣

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Spaghetti with wild prawns, white wine, garlic, scallion, chilli and black pepper. Simple. Quick. Tasty.

 

p1.thumb.jpg.7fc7094ba0a3107dd4ab68fc9f7dc3b7.jpg

 

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I paid a visit to the only oriental market within 20 miles to replenish my supply of what is quickly becoming my favorite instant ramen. The coolers were dark and empty and the shelves were pretty bare (including the one that used to hold the ramen. I have seen this before and know it does not bode well for the future of this little market. The only store I could think of that I would be sure to find what I wanted is an hour drive, each way, in Hartford. I decided to try Amazon and bingo! Click and wait is so much better than a 2 hour drive. The hot chili oil I also was looking for in the market will be delivered tomorrow, along with some spicy kimchi ramen I have been wanting to try.

HCIMG_3300.thumb.JPG.275e77f2ff8d72d5ed9ab1fc9d0f8b6d.JPGIMG_3302.thumb.JPG.82e0c2387ce96fd7ee19337f51bcb537.JPGIMG_3295.thumb.JPG.c2abed9a55b2989f99d5e95c58d1c709.JPGIMG_3299.thumb.JPG.fee158a6402a982c32c2408648e6dbdc.JPG

 


Edited by HungryChris (log)
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More repurposed Christmas leftovers. Egg and olive spread, deviled ham spread, cranberry salad. And some dilled oyster crackers.

20181227_125438.thumb.jpg.5c4b5d375517ab5be0672d049dd34ce2.jpg

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A hair appointment took me to my next-town-over salon which is cleverly located next door to the McDonalds.

One of the stylist was sharing her chicken nuggets with her sweet little dog who comes to work with her.

By the time I left the dog was sound asleep in her bed with a full belly.  I stopped for my favorite which is a chicken sandwich with fries.

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Today for lunch (with a bunch of leftovers :D) were chicken riggies, recipe from Foodwishes...

 

 

Chicken riggies.jpg

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Well, that one sent me to Google. I have learned something today.

 

 

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egg en cocotte with mushrooms and thyme over black lentils.

Spinach salad with crisp tortilla chips, onion. Olive oil, date sillan and sumac vinaigrette.

 

 

 

 

IMG_20181214_152041.jpg

IMG_20181214_211821_1.jpg

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1 hour ago, kayb said:

Well, that one sent me to Google. I have learned something today.

 

 

Me too.  But then I have to tell you how disappointed I was.  I did learn something and I’m pleased about that. It’s just that the name seem to promise something so much more than chicken with short pasta😂

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FA80BD08-59F8-4AD2-8021-91F89BDEAF9A.thumb.jpeg.25bb246b980c3d2c27e83bc26aad8db6.jpeg

 

Continuing to explore and enjoy cookware and tableware left at my house by the jolly fat man in the red suit.  Simple Japanese beef and potato stew made in my new donabe. Lots of leftovers which I must stash safely before curling up

 for a long nap. 

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2 hours ago, Wolf said:

Today for lunch (with a bunch of leftovers :D) were chicken riggies, recipe from Foodwishes...

 

  

Chicken riggies.jpg

Wow...where did you pick up that Utica dish?

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Chef John from Foodwishes,com (link) - it was delicious. :D I only added a pinch of thyme and oregano (and a salted anchovy fillet) to his recipe and it was very savoury, enough spicy and the warm aftertaste lingered for quite a while.... 👍

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28 minutes ago, Wolf said:

Chef John from Foodwishes,com (link) - it was delicious. :D I only added a pinch of thyme and oregano (and a salted anchovy fillet) to his recipe and it was very savoury, enough spicy and the warm aftertaste lingered for quite a while.... 👍

Now you will have to visit the states and eat it up in Utica for comparison.  They tend to use very large rigatoni rigati.  😀

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