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Lunch! What'd ya have? (2018)

BonVivant

By BonVivant
in Cooking

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Anna N

Anna N

Posted
Posted
6 hours ago, kayb said:

Is that anything like nduja? I ordered some of that. I'm afraid of it. I'm not sure what to do with it.

 

 Do a search on eG.  We have found many ways to use it. 

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

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HungryChris

HungryChris

Posted
Posted (edited)
11 hours ago, kayb said:

 

Is that anything like nduja? I ordered some of that. I'm afraid of it. I'm not sure what to do with it.

 

I believe nduja is a salami from Calabria that is known for it's hot spiciness. Finocchiona is flavored with fennel and is not hot at all. I was so taken with it, that I took Italian lessons, so that I the next time we traveled to Italy, I could go to any deli and order it with confidence. The first time I pulled that off, was a truly empowering experience.

HC

Edited by HungryChris (log)
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kayb

kayb

Posted
Posted
3 hours ago, Anna N said:

 Do a search on eG.  We have found many ways to use it. 

Only thing I found was a thread on making nduja and other salamis. I've seen I can scramble it in with eggs, and crumble it and brown it to scatter over fish dishes. I'm contemplating putting it in a tortilla. My concern is that I may have gotten myself something that's entirely too hot for my tastes.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Anna N

Anna N

Posted
Posted

5CEDA5FC-D3BE-4F47-8F59-DFB47F84BFA9.thumb.jpeg.e93fb204c4b9830693b17ddde8255c2f.jpeg

 

Chicken curry made with a commercial paste. Sometimes you gotta do what you gotta do when you are out of time and/or stamina.  It was actually very good.  And there is enough left over for at least two more meals. 

 

  • Like 7

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

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Anna N

Anna N

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6FB02D0A-BBD3-4180-8099-BF4A162F0A79.thumb.jpeg.5c601af77fd809801ac5fbbf8ad849f5.jpeg

 

 Leftover smothered pork chops, broccolini and grape tomatoes. 

  • Like 6

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

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Duvel

Duvel

Posted
Posted

Lunch on Friday was a quick bite at the airport of Zhengzhou, China:

 

Liang Pi (cold flat rice noodles, doused with vinegar and sesame paste and a couple of herbs and spices), accompanied by Rou Jia Mo (griddled flat bread with braised meat filling, in this case donkey). Satisfying ...

 

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Duvel

Duvel

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Yesterday's lunch - or better snack - at the fishing village of Tai O, Lantau Island:

 

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Red braised cuttlefish with a bit of the sweet & herbal braising liquid.

 

 

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blue_dolphin

blue_dolphin

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Posted

Broccoli, Cheddar, Wild Rice Fritters from Smitten Kitchen Every Day.

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I used broccolini and Trader Joe's Brown Rice Medley with a handful of wild rice thrown in. Served with a kimchi mayo sauce (~ equal parts chopped kimchi & mayo) that I learned from @HungryChris
With the brown rice, they have a great crunchy on the outside/chewy on the inside texture. Should be a fun recipe to play around with different vegetables and rice/grain blends.

 

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Anna N

Anna N

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26764F31-94EF-4AD6-B512-6BEF6FD2F0A2.thumb.jpeg.6dda30718c6f1afb72360237da5ed7dc.jpeg

 

 More cock-a-leekie soup.  It improves with age. 

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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

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HungryChris

HungryChris

Posted
Posted (edited)

I want to thank @Anna N  for reminding me of Wasa. At one time it was always in my house, but when I moved to where we now live, it simply was not around and I stopped looking.

This morning, I was making the marinade for tonight's Korean BBQ chicken, and discovered that I had no sesame oil. I returned from a quick trip to remedy that problem with Wasa, as well. After tucking the trussed chickens into the marinade (and weeding and top dressing the asparagus bed), here is what I had for lunch: Wasa with a spread made from diced kimchi and cream cheese, topped with sliced marinated mushrooms, pickled onions and the last of an open growler of 8 Days A Week.

 

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This, I followed up with a second, topped with marinated sliced jalapeno.  I would be hard pressed to say which one I liked more.

HC

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Edited by HungryChris (log)
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ProfessionalHobbit

ProfessionalHobbit

Posted
Posted

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Good BBQ is hard to find in San Francisco and it doesn't seem as if the offerings at 4505 Burgers & BBQ match up to their reputation.

 

Beans were the best thing offered; I could make a meal of those alone. Nice balance of spice and sweetness.

 

Brisket was just "ok" and the chicken faintly redolent of smoke. Good coleslaw is exceedingly difficult to come by, and this batch had barely any interest. I might as well have been eating rabbit food. Pozole was fine.

 

BTW each of those plates cost about $11. Quantity isn't an issue (although B did remark "chicken looks skimpy" iirc), it has more to do with execution.

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liuzhou

liuzhou

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Posted (edited)

Chicken noodle soup Liuzhou style.

 

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Tofu, reconstituted dried shiitake, 'white' chilli pepper.

 

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Mung bean sprouts and Chinese chives

 

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Fresh rice noodles

 

I had previously made a chicken stock and reserved the meat. So added the meat to the strained stock, added the above along with a tablespoon of white rice vinegar, salt and copious amounts of white pepper. 

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Put in mouth.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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liuzhou

liuzhou

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Posted

Unexpected lunch invitation today.

 

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The centrepiece is a whole big head carp (大头鱼 dà tóu yú) with pickled vegetable in broth. Soup and main in one.

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Anna N

Anna N

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1D8DC58F-43C3-42E1-A440-8AEA7D88DD26.thumb.jpeg.eda4ad4822a1c8761d94cf628da7b114.jpeg

 

Cheese and onion tartlet with a simple tomato, scallion and romaine salad. 

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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

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Raamo

Raamo

Posted
Posted

It's Saturday, but it feels like a week day since I've been working all day....

 

No time to get away for lunch, but my wife made Fish and Chips - I had Halibut fish and chips in  Alaska 11 years ago, so I love recreating that.

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She said it's harder to do all this solo, but she pulled it off!  Very yummy (And she had an excuse to drink 1/2 a beer for lunch)

 

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suzilightning

suzilightning

Posted
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macaroni and cheese, sautéed burger with (sorry I am soooooooo late to the party) a sauce of Cain's mayo, Lactaid sour cream and some Bermuda onion jam I picked up in (surprise) Bermuda along with some red cabbage and some smashed cucumbers.  First thing I have actually cooked from scratch for myself in over a week.  

Thank you electric workers from MI who reconnected us to power after a week.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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kayb

kayb

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Undecided as to whether to post in the breakfast or lunch topic, as it was the first thing I ate today, but it was 1:30 when I did so.

 

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Quiche with tasso ham and Gruyere. Will be good breakfasts here the rest of the week.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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suzilightning

suzilightning

Posted
Posted
18 minutes ago, kayb said:

Undecided as to whether to post in the breakfast or lunch topic, as it was the first thing I ate today, but it was 1:30 when I did so.

 

5aa5805b1c223_quiche3.JPG.98ca5c3fcd6a6ba116dcde772788b162.JPG

 

Quiche with tasso ham and Gruyere. Will be good breakfasts here the rest of the week.

 

I don't give a rat's patootie but just invite me to share it WHENEVER!!!!!!!  I adore tasso and can't find a good place to get it up here.

 

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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kayb

kayb

Posted
Posted
1 hour ago, suzilightning said:

I don't give a rat's patootie but just invite me to share it WHENEVER!!!!!!!  I adore tasso and can't find a good place to get it up here.

 

Daughter brought it back to me from a road trip to LA.  But you can order it from cajungrocers.com. 

 

I got a tad too much ham in it. Wasn't enough to keep for something else.

 

And you're welcome to come eat breakfast with me any time this week.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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