Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lunch! What'd ya have? (2018)

BonVivant

By BonVivant
in Cooking

 Share

Recommended Posts

BonVivant

BonVivant

Posted
  • Topic Starter
Posted

Okinawans are some of the world's biggest Spam eaters.

tOdIr3z.jpg

 

fNGQysm.jpg

 

nXbTBSf.jpg

 

om7akMU.jpg

 

There's only one little convenience shop at a rest stop on the way to the aquarium (2 hours by bus from the capital). I got my Okinawan packed lunch there.

KSmArGL.jpg

 

sKD4kje.jpg

 

By2X5f4.jpg

 

gN2jbdN.jpg

 

E7kQWhD.jpg

 

I have an irrational reaction to the texture of sticky paste. The purple sweet potato filling is nice, though.

uNrexRA.jpg

 

Okinawan sticky paste is near impossible to break. Easiest way is using a knife, yes, it's that hard.

8kKL9oP.jpg

 

 

  • Like 10

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

Link to comment
Share on other sites
HungryChris

HungryChris

Posted
Posted

Normally, sushi is a solo event for me, but Deb decided to join me today. On Sundays, my favorite sushi joint, Mahzu, has all you can eat sushi and sashimi for $23. Usually, that is more than I would spend eating a la carte, but I took a chance today. Deb ordered from the a la carte menu and started off with some shrimp shumai and fried pork dumplings.

270066168_44958938_2549515841740099_846400834131460096_n1.thumb.jpg.e74b9cad0c8b16df593f155b814cd794.jpg167532807_43722097_2549515851740098_2366087360128483328_n1.thumb.jpg.fc1f0c21696bb4defe1b4de80e12319f.jpg

I got a spicy tuna roll, eel roll and some uni.

1610310566_44924194_2549515901740093_34801608898379776_n1.thumb.jpg.94fbc29bbdc313361451c7c3098bf65c.jpg

Deb countered with some shrimp sushi (once she learned from a nearby table, that it was cooked).

2124344821_44933280_2549515961740087_1130790968354668544_n1.thumb.jpg.64efa32e40ecb667b0bb45b1e104b5fb.jpg

I responded with a scallop and an eel sushi. I was surprised how much I liked the raw scallop,

dipped in a tiny bit of soy but finished up with two more eel sushi.

HC

2079935951_44988834_2549515921740091_1123624742406848512_n1.thumb.jpg.019295c2137499cb56c45be3279fdd24.jpg1316528885_45068351_2549523091739374_1684045226378788864_n1.thumb.jpg.7379ad5821cacc66368c97372bd7f972.jpg

.

 

  • Like 10
Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, chefmd said:

Grilled pork chops, button mushrooms.  Beautiful weather for al fresco lunch.

 

A5ECF0EF-9A83-45A8-972C-8816FD11B6FC.thumb.jpeg.78b3649e83369b61d13585cadae8756b.jpeg

 

Button mushrooms -- good.

 

  • Like 1
  • Haha 3

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

15EAA629-CC80-46FC-A5B8-7E99393F997F.thumb.jpeg.d6dfa1f4e5fb44719ce1f8e0e1ce9426.jpeg

 

There are many learned people who could explain the genesis and evolution of the bento lunch in Japanese culture. But I think the concept sprang fully formed from the mind of a Japanese woman who was tired of standing at the sink washing hundreds of tiny dishes. Anyway, curry udon (lots of potatoes because I want to freeze the rest of the curry), cucumber pickle and carrot kinpira.  Cleanup will be a breeze.  

  • Like 5
  • Delicious 1

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

Link to comment
Share on other sites
BeeZee

BeeZee

Posted
Posted

Chicken cutlet with roasted eggplant and ricotta on Italian bread/roll from DiPascale's at Meadowbrook deli. Sorry, hungry and took a bite before I remembered the photo!

 

IMG_20181030_125000.jpg

  • Like 7

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

@liuzhou: Graphic content.  Viewer discretion is advised. 

 

01D4A3A5-4723-48A7-8D29-875ED7A20237.thumb.jpeg.d17423bc22b04a698fda83c7ecb06a24.jpeg

 

 Rice bowl with kimchi and pork belly and a bowl of corn potage (a well-loved soup in Japan).  

  • Like 5
  • Haha 1
  • Sad 1

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

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted

Pappardelle with Rose Harissa, Black Olives and Capers from Ottolenghi's Simple p 188. Topped with yogurt, per the recipe.

fullsizeoutput_3827.thumb.jpeg.de9a26c9f9a6b678fe785ff74d601f2c.jpeg
I added zucchini so I could call it a meal. 

I wouldn't have thought to make a pasta sauce with harissa as the main ingredient so I found it interesting. While I enjoyed it, I think I'd prefer this sauce over polenta.

  • Like 4
  • Delicious 1
Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted
20 minutes ago, heidih said:

Interesting. Can you elaborat on the rose harissa - rose water? actual petals?  Thanks!

 

Ottolenghi calls for Rose Harissa in several of the recipes in this book and recommends the Belazu brand.  You can scroll down at this link to the "Why add roses" section for more info. 

I usually make my own harissa but I actually bought a jar of Belazu rose harissa so I could try it. In this recipe, with the olives, capers and tomatoes, I couldn't pick out any distinctive rose taste. At most, there is a mild floral component to the flavors and that may be due to the power of suggestion since I was sniffing and tasting for it.
I didn't find the rose harissa to be so special that I need to purchase it again.

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted (edited)
13 minutes ago, blue_dolphin said:

I didn't find the rose harissa to be so special that I need to purchase it again.

Thanks. Worth knowing. I once  was on a major mission to find rose harissa without any success. 

Edited by Anna N (log)
  • Like 1

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

036DC322-96A5-4A0E-8482-2748A05F3315.thumb.jpeg.6a64439444277a0ad27471efb622212a.jpeg

 

 Rice with kimchi furikake,  coleslaw, pea salad with egg, roasted piquillo peppers and shredded shiso, and shrimp roasted and then tossed with chili-‘mayonnaise. 

  • Like 5
  • Delicious 1

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

Link to comment
Share on other sites
Okanagancook

Okanagancook

Posted
Posted

We tried a new establishment in town:  "Brexit"...trying to be a British Pub.  The whole place looked like a DIY Project.  Having said that, they had decent beers.  My table-mates all had the fish and chips which came with about a whole russet worth of thick cut fries which they all liked.  I stole one and found them under done.  I had baked beans on toast....two pieces of white toast and about 1/2 can of Heinz Baked Beans in Tomato Sauce....$5.  I am sure you are all very disappointed......I have no picture to share.😉

  • Haha 1
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted
11 minutes ago, Okanagancook said:

I had baked beans on toast....two pieces of white toast and about 1/2 can of Heinz Baked Beans in Tomato Sauce....$5.  

😂. And that is the kindest I can say. 

  • Haha 1

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

Link to comment
Share on other sites
kayb

kayb

Posted
Posted

A cheeseburger and fries at my favorite diner/dairy bar, where I was fortunate to be able to meet up with @Smithy and her husband, Russ, en route to their snowbirding winter. Also got to meet Prester John, their husky (and a beautiful boy!), a quite large yellow cat, Finn McCool, and another kitty whose name I didn't catch. Third kitty was hiding out.

 

Good burger, better company.

 

  • Like 9

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
shain

shain

Posted
Posted
5 hours ago, blue_dolphin said:

 

Ottolenghi calls for Rose Harissa in several of the recipes in this book and recommends the Belazu brand.  You can scroll down at this link to the "Why add roses" section for more info. 

I usually make my own harissa but I actually bought a jar of Belazu rose harissa so I could try it. In this recipe, with the olives, capers and tomatoes, I couldn't pick out any distinctive rose taste. At most, there is a mild floral component to the flavors and that may be due to the power of suggestion since I was sniffing and tasting for it.
I didn't find the rose harissa to be so special that I need to purchase it again.

 

I think it's simpler to just add rose water to taste. That said, I'm not sure about it's paring here. I never had rose water in savoury applications, if I recall correctly. 

  • Like 1

~ Shai N.

Link to comment
Share on other sites
shain

shain

Posted
Posted (edited)

Charred zucchini in tomatoes, lemon zest and zaatar. Labneh. Bulgur. Quick unyeasted flat-bread.

Cider with raspberry and cucumber. Now that was a disappointment, tasted like an overly sweet, artificial soda.

 

IMG_20181019_133807.jpgIMG_20181019_133335.jpg

Edited by shain (log)
  • Like 4

~ Shai N.

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted
17 hours ago, kayb said:

A cheeseburger and fries at my favorite diner/dairy bar, where I was fortunate to be able to meet up with @Smithy and her husband, Russ, en route to their snowbirding winter. Also got to meet Prester John, their husky (and a beautiful boy!), a quite large yellow cat, Finn McCool, and another kitty whose name I didn't catch. Third kitty was hiding out.

 

Good burger, better company.

 

 

What???  The Princessmobile is underway? Did I miss the notifications? 

  • Like 1
Link to comment
Share on other sites
HungryChris

HungryChris

Posted
Posted

We had a great lunch at Ruben's Empanadas in Manhattan some time back. I don't remember what I had, but the beef empanada I saw being eaten at a nearby table looked so good, it has haunted me ever since. Whenever I see Jamaican beef patties in the freezer section, I have been tempted to try them. I finally broke down and bought a 2 pack a while back and tried it today with some fresh salsa. Perhaps it's just the brand, but the experience was less than memorable.

HC

IMG_2615.thumb.JPG.c2f077bc650428e4c687011d78c74cfc.JPGIMG_2618.thumb.JPG.333d2e72226f9876978d2c4d331d416e.JPGIMG_2619.thumb.JPG.d8c2365d11262c059d3b48fc3d03e09a.JPG

 

  • Confused 1
Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
54 minutes ago, chefmd said:

Visited my son and went to NYC, bought Waguy beef and dry aged beef, a bottle of Barolo, chanterelles in Eataly.  Beef and beef for lunch.  Decadent.

 

087759A7-E52D-44AC-9B9B-B1B18B8487A0.thumb.jpeg.c31b4791ab0d5eb58f05d75ec73f0b1c.jpeg

685438C1-9A9C-4BD1-8D92-47A0A65A6BB8.thumb.jpeg.cd32c4c7e25b0f60f052e2743d9d7f76.jpeg

AAFCC07F-4FE5-4EE9-A73F-0D96A3D67056.thumb.jpeg.e0d2610072608c76f9c67e192fb9e68e.jpeg

 

 

 

If that was lunch, what was for dinner??

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...