Lunch! What'd ya have? (2018)

[BonVivant]

An excursion to see the Roman ruins and then ended up in medieval Meknes where I had lunch.

Giant white bean soup/stew.

 

 

 

Merguez

 

Morocco is obsessed with symmetry and patterns. Even on my salad plate.

 

An employee took me around to show me what they had and I pointed at what I wanted.

 

[robirdstx]

32 minutes ago, suzilightning said:

PLEASE tell me those ants are fake or on the dish!

 

😬 Yes, they are part of the plate. They make it a real picnic! 🤪 I found these plates at a shop in north Texas last Spring. I just had to have them!

 

Set of four plates.

Edited December 28, 2018 by robirdstx (log)

[HungryChris]

I tried kimchi ramen for lunch today. I thought it was pretty good.

 

As I added the flavor packet to the boiling ramen, I couldn't help but think it might be an interesting addition to a Bloody Mary.

 

[liuzhou]

My favourite but inconveniently located supermarket in town, most unusually, had skinless duck breasts on offer for less than the bus fare home, so I bought a couple.

Made a sort of Thai style Duck Red Curry. Or is it Red Duck Curry? I don't know. 

On my many visits to Thailand, I have never come across any such dish, so I ask for forgiveness if I have trespassed . But it was pretty tasty.

 

[Anna N]

1 hour ago, liuzhou said:

On my many visits to Thailand, I have never come across any such dish, so I ask for forgiveness if I have trespassed .

Don’t know about Thailand but some of the better Thai restaurants around here offer it. Delicious.  Must say that I have never seen skinless duck breasts for sale here. Seems such a shame to me. I mean it’s a shame to find naked ones. 

[KennethT]

I would call it "red curry duck".... I think I've seen something sort of like it at a market vendor selling various room temp premade curries out of large stainless steel bowls...

[MelissaH]

19 hours ago, suzilightning said:

PLEASE tell me those ants are fake or on the dish!

After seeing @robirdstx's set, I bought one of my own. They're great for surprising people.

[shain]

Coconut breaded cauliflower. A little heat and a hint of lime.

Spinach, black bean and onion salad in olive oil and lemon.

Edited December 29, 2018 by shain (log)

[chefmd]

Duck confit and beans.  Confit was made sous vide, very convenient to have on hand.

[liuzhou]

15 hours ago, Anna N said:

Don’t know about Thailand but some of the better Thai restaurants around here offer it. Delicious.  Must say that I have never seen skinless duck breasts for sale here. Seems such a shame to me. I mean it’s a shame to find naked ones. 

 

I'd never seen skinless here before, yet they were proudly labelled "skinless", but in Chinese of course! I prefer them with skin, but these were so cheap I couldn't resist.

[Okanagancook]

Lamb dumplings, salad and a cup of instant Dashi.

[BonVivant]

Lunch in Azrou on an excursion to the middle Atlas.

I thought it was just vegs but deep inside there's beef.

 

Lamb and merguez.

 

My food being cooked.

 

 

Looks very "modern" and "clean" here, though not a common sight.

[BonVivant]

The restaurant has a rooftop terrace where I had my lunch.

 

 

Chicken and preserved lemon.

 

Inside was full (and beautiful).

 

Edited January 1, 2019 by BonVivant (log)

[Anna N]

 

Egg soboro, salmon (canned) soboro and some blanched sugar snaps over rice. 

[kayb]

Had my obligatory NYD meal: Blackeyed peas, cooked with tomatoes and smoked sausage, greens and cornbread. I may go back and have some cornbread with sorghum molasses and butter later on, for old times' sake.

 

 

The peas were over rice. I have a massive amount of both left.

 

Ate a single bite of greens (I loathe them). I'm hoping that was enough to appease the Gods of Greens. Let the good luck commence.

 

 

[gfweb]

On 12/15/2018 at 6:05 PM, Anna N said:

 Salad of sous vide shrimp, blanched broccoli, tomatoes, red onion and hard-boiled egg. 

Sous vide shrimp is under appreciated.  ESP if done in butter. 

[rotuts]

@gfweb

 

time and temps for Butter Shrimp ?

[heidih]

Interesting on the butter shrimp SV. I've never SV'd so I don't mean to dis it. I have recently come to the conclusion that I prefer shrimp not brutally subjected to high heat via grill, saute, or broil/roast. I make a bit of broth with Dijon mustard, butter and herbs. Bring to a boil for a couple minutes. Add the shrimp and simmer for just a minute or two, pop lid on, and let get cozy off heat for a bit. I've been using Argentinian Red.

[gfweb]

On 1/2/2019 at 8:43 AM, rotuts said:

@gfweb

 

time and temps for Butter Shrimp ?

 

I did 138 F for 15 minutes. Serious Eats has a nice article showing how different temps affect shrimps.

 

Sometimes I put a splash of sherry HOAc and a 1/2 tsp pimenton in with them and serve on rounds of baguette

[gfweb]

On 1/2/2019 at 11:37 AM, heidih said:

Interesting on the butter shrimp SV. I've never SV'd so I don't mean to dis it. I have recently come to the conclusion that I prefer shrimp not brutally subjected to high heat via grill, saute, or broil/roast. I make a bit of broth with Dijon mustard, butter and herbs. Bring to a boil for a couple minutes. Add the shrimp and simmer for just a minute or two, pop lid on, and let get cozy off heat for a bit. I've been using Argentinian Red.

 

I know SV seems overkill on something that cooks a fast as shrimp do. But it really lets you pick the texture you like, and it simplifies it because you can't overshoot your temp.

[rotuts]

I completely agree with

 

@gfweb

 

you have a range of exact textures w SV , reproducible

 

esp w fish / shellfish

 

of course its sort of like the choices you get w SV eggs.

 

Tilapia is another example.

 

its a fairly flavorless , relatively tough fish

 

w SV , you can add a flavor , and pick and exact texture that turns it into a reasonable meal

 

its never going to be Dover Sole , not ever ever

 

but 134 f  for 30  results in something not so bad.

 

as its a bland fish

 

I like a like sprinkling of Penzey's  Chicago Steak  seasoning  ( original P's not their off shoot )

 

its also nice w a smear of Patak's   Vindaloo , Tikka , Biryani   all pastes not simmer sauce   but the Ss might work in a pinch

 

bet the other pastes might be nice too.   I start from Fz with the fish from TJ's  in a bag that has kept its seal

 

but remove the fish into a SV bag.  if from Tz  add 5 - 10  w a fully heated water bath.

 

the T become edible !