Lunch 2019

[Owtahear]

I am horrible, I started diving into this before I took the photo.   Also, I forgot to include the Soup Dumplings....   But this is Spicy Beef Noodle Soup at LJ Shanghai in Cleveland.

 

 

[robirdstx]

 

Bacon Burger (with cheese) and Onion Rings ~ Dickinson Barbecue & Steakhouse

[Okanagancook]

OMG, those onion rings look shatteringly crisp.

 

[robirdstx]

Lunch today at Lupe Tortilla in Webster

 

 

CARNITA TACOS - (2) Homemade corn tortillas with crispy pork, lettuce, cilantro, onions & spicy serrano salsa, with frijoles.

[kayb]

No photos, unfortunately, but I had lunch at Arkansas' only James Beard award winner today: Jones' Barbecue Diner in Marianna, AR. (See story here.)

 

Marianna, AR, is a small Arkansas Delta town, perched off to one corner of the intersection of US Highway 79 and AR Hwy. 1. It used to  be a thriving, bustling little city, but its population has declined by two-thirds or more since the 1960s, like many of its fellow Delta communities. But people come from all over the state, as well as Tennessee and Mississippi, for the barbecue at Jones, and have been doing so for more than half a century (it was founded in 1964).

 

It's a tiny little place. Two tables, both of them castoff kitchen tables with mismatched chairs. If both have people at them, it's customary to share any empty seats with anyone else who comes in and wants to eat in-house. There is no menu. You have one choice: pork barbecue, with or without slaw, on two slices of white loaf bread. If you want a side, you grab a bag of potato chips (Lay's, regular) from the rack. If you want a drink, you help yourself to a canned Pepsi product from a refrigerator. The walls hold, besides the Beard award, autographed photos of three Arkansas governors, one Congressman, and a Little Rock TV weather anchor; assorted calendars, a proclamation from the Mayor of Marianna, and a picture of Jesus (not autographed).

 

It is truly, as its Beard award proclaims, "an American classic." I believe it's also one of the two or three oldest black-owned restaurants still operating in Arkansas. (Lassis Inn, home of the fried buffalo rib plate, is another. For those unfamiliar with Southern cuisine, buffalo in this case is a fish. Another is Craig's BarBQ in DeValls Bluff (can't hold a candle to Jones, IMHO), and, until her greatly mourned demise a year or so ago, the Pie Lady's shop, across the highway from Craig's.) 

 

Mr. Jones dishes up your sandwich, hands it to you on a paper plate lined with a sheet of foil. If, like me, you just was the 'cue without the bread, it comes with a little plastic cup of slaw and a plastic spoon. The meat is pulled, and doused heavily in a vinegar-based sauce. And it is just about heavenly. Not to mention the smell when you get out of your car out front.

 

I got a sandwich sans bread, a bag of chips, a diet Pepsi and two pounds of meat to take home for $17.50. How many single meals, let along an additional entree for four to six, have you eaten in James Beard award winning restaurants for $17.50?

 

Mr. Jones opens at 7 a.m. Monday through Saturday, and closes when he sells out, generally no later than 1 p.m. If you're coming on a Saturday, better get there before 11.  If you're planning on ordering more than a pound or two of pork to go, it's considered polite to call and reserve it in advance. He might put an extra shoulder on the pit, or he might just close earlier.

 

Oh, and be sure you sign his guest book, a spiral notebook sitting atop a chest freezer in the dining room, before you leave if you're from out of town.

 

[Duvel]

Lunch at Nihonbashi, Tokyo: Anago (saltwater eel), boiled and grilled. Half enjoyed as rice bowl, the other half (with the rice) as soup in eel bone stock. Freshly grated Yuzu peel & sansho. Incredibly satisfying ...

 

[liuzhou]

Busy day working at home, but found time to rustle up some quick fried noodles. Fresh ramen, pork and cordyceps militaris, with garlic, ginger, chilli, scallions, Shaoxing wine and soy sauce.

 

Edited May 10, 2019 by liuzhou (log)

[KennethT]

@liuzhou Am I correct in assuming that fresh noodles are available near you?  If so, how long do they last from purchase to cook time? Are they meant to be purchased the same day you'll use them, or do they last for a few days in the refrigerator or something?

[liuzhou]

15 minutes ago, KennethT said:

@liuzhou Am I correct in assuming that fresh noodles are available near you?  If so, how long do they last from purchase to cook time? Are they meant to be purchased the same day you'll use them, or do they last for a few days in the refrigerator or something?

 

Yes, they are easily available. Both wheat and rice noodles. They are usually used the same day, but a night in the fridge does no harm.

Some supermarkets also have vacuum packed ramen and udon style noodles which last weeks in the fridge.

Edited May 10, 2019 by liuzhou (log)

[Shelby]

15 hours ago, kayb said:

No photos, unfortunately, but I had lunch at Arkansas' only James Beard award winner today: Jones' Barbecue Diner in Marianna, AR. (See story here.)

 

Marianna, AR, is a small Arkansas Delta town, perched off to one corner of the intersection of US Highway 79 and AR Hwy. 1. It used to  be a thriving, bustling little city, but its population has declined by two-thirds or more since the 1960s, like many of its fellow Delta communities. But people come from all over the state, as well as Tennessee and Mississippi, for the barbecue at Jones, and have been doing so for more than half a century (it was founded in 1964).

 

It's a tiny little place. Two tables, both of them castoff kitchen tables with mismatched chairs. If both have people at them, it's customary to share any empty seats with anyone else who comes in and wants to eat in-house. There is no menu. You have one choice: pork barbecue, with or without slaw, on two slices of white loaf bread. If you want a side, you grab a bag of potato chips (Lay's, regular) from the rack. If you want a drink, you help yourself to a canned Pepsi product from a refrigerator. The walls hold, besides the Beard award, autographed photos of three Arkansas governors, one Congressman, and a Little Rock TV weather anchor; assorted calendars, a proclamation from the Mayor of Marianna, and a picture of Jesus (not autographed).

 

It is truly, as its Beard award proclaims, "an American classic." I believe it's also one of the two or three oldest black-owned restaurants still operating in Arkansas. (Lassis Inn, home of the fried buffalo rib plate, is another. For those unfamiliar with Southern cuisine, buffalo in this case is a fish. Another is Craig's BarBQ in DeValls Bluff (can't hold a candle to Jones, IMHO), and, until her greatly mourned demise a year or so ago, the Pie Lady's shop, across the highway from Craig's.) 

 

Mr. Jones dishes up your sandwich, hands it to you on a paper plate lined with a sheet of foil. If, like me, you just was the 'cue without the bread, it comes with a little plastic cup of slaw and a plastic spoon. The meat is pulled, and doused heavily in a vinegar-based sauce. And it is just about heavenly. Not to mention the smell when you get out of your car out front.

 

I got a sandwich sans bread, a bag of chips, a diet Pepsi and two pounds of meat to take home for $17.50. How many single meals, let along an additional entree for four to six, have you eaten in James Beard award winning restaurants for $17.50?

 

Mr. Jones opens at 7 a.m. Monday through Saturday, and closes when he sells out, generally no later than 1 p.m. If you're coming on a Saturday, better get there before 11.  If you're planning on ordering more than a pound or two of pork to go, it's considered polite to call and reserve it in advance. He might put an extra shoulder on the pit, or he might just close earlier.

 

Oh, and be sure you sign his guest book, a spiral notebook sitting atop a chest freezer in the dining room, before you leave if you're from out of town.

 

I love this.

[rotuts]

@kayb

 

thank you for a wonderful story

 

and many thanks for not taking pics and posting them.

 

I would have fallen off my chair a broken my head.

 

some might say that's not a problem , as its already been broken for a while

 

but

 

what do they know.

 

 

[kayb]

It's really not a very photogenic place, nor meal. Doesn't matter. It's sure good. I am having the barbecue I brought home for Mothers Day dinner Sunday, with cole slaw, potato salad, and baked beans. Will make all the sides in advance, plus a big ol' banana pudding, and just relax on Sunday -- and make the kids do the dishes.

 

[rotuts]

@Duvel

 

thank you for the 

 

Eel Food PoRN

 

I love eel

 

its not tuna fatty belly

 

but its Eel

 

can't get out here

 

so go back and get some more

 

best presentation ive ever seen for Eel

 

ive ever seen

 

I can guess its tastiness 

 

 

[Okanagancook]

We had this for lunch.  I made 1/2 a recipe which made three servings.  It was absolutely delicious and sooooo healthy.  I used fresh frozen pigeon peas rather than green peas.  I would have liked a bit more greenery so next time I will add more asparagus and kale.  I cooked the kale with the asparagus in the pan because we don't like the chewy texture of raw kale.  And finally I toasted the almond slivers.
https://www.seriouseats.com/recipes/2014/04/farro-salad-asparagus-peas-recipe.html

 

[heidih]

14 hours ago, rotuts said:

@Duvel

 

thank you for the 

 

Eel Food PoRN

I love eel but its Eel can't get out here

 

 Amerca Eel caught infeshwater in the NorthEast. A huge ind8stry  Most shipped to Asia.:

"Within a year, when the farmed eels reach about a foot long, they’re harvested and prepared—split down the back, gutted, deboned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce, and grilled. Then they’re vacuum- packed and exported to be served, as unagi, at sushi joints all over the world, including the United States."

[Duvel]

9 minutes ago, heidih said:

 Amerca Eel caught infeshwater in the NorthEast. A huge ind8stry  Most shipped to Asia.:

"Within a year, when the farmed eels reach about a foot long, they’re harvested and prepared—split down the back, gutted, deboned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce, and grilled. Then they’re vacuum- packed and exported to be served, as unagi, at sushi joints all over the world, including the United States."

 

 

 

That’s a different species. The one in my post is saltwater eel (Anago), not freshwater eel (Unagi). Tastwise, Anago is a bit more delicate and less fatty ...

[kayb]

Took a break from packing boxes and made a field trip to the food truck lot. Falafel, hummus, lettuce and tomato with raita in a pita wrap, as opposed to a puffed, split-open pita, which is MUCH easier to eat. Regardless, quite good. Daughter had a gyro, said it was excellent as well. A small triangle of baklava which, nevertheless, was so rich I could only eat half of it. Excellent lunch for under 10 bucks.

 

[heidih]

2 hours ago, Duvel said:

 

That’s a different species. The one in my post is saltwater eel (Anago), not freshwater eel (Unagi). Tastwise, Anago is a bit more delicate and less fatty ...

 

Yes I  know - why I said (with typos) caught in fresh water. Since rotuts is in the NorthEast I thought it might be an option

 

[chromedome]

I used to catch the freshwater eels as a kid in Nova Scotia, and my father would skin and cook them for me (they kinda gave me the willies, but I was belly-motivated even then and loved them).

 

I'd never tried them smoked at that point, or I'd have been working on him to build a little smokehouse. My dad was up for all kinds of back-to-the-land stuff, and might even have considered it. Who knows?

 

Many years later, as a youngster living far away in Saskatchewan, there was a little fishmonger's shop just kitty-corner from where I lived (the Cathedral Area in Regina, so if anyone else lived there in the early 80s you'll know the one). They sold smoked eel, as well as pickled herring in its many manifestations, which served as my hangover food any time I was flush enough for a little splurge (the "hung-over" part happened more often than the "flush" part, just for the record). The eel was European-style, not Japanese-style, so not the same thing. Still lip-smackingly luscious and tasty, though.

[shain]

Gnocchi with mushrooms, chestnuts, spinach, gorgonzola.

A bit to soft, as the outer part started falling apart towards the end of boiling, still tasty. I'm still trying to perfect those truly cloudy gnocchi, more flour next time and also more resting time before shaping.

 

[BonVivant]

Ate half next to the kitchen sink, the other half went into something else.

 

Found 2 little "pearls" in 2 different oysters.

 

Actually, very soft scrambled eggs. I chucked the oysters in as soon as the eggs were done so they were not cooked. 

 

 

 

@shain next time add a table spoon of potato starch to the dough. It helps hold the shape. With experience you will know if you need to use more or less starch. I think the dough is almost the same as Schufpnudeln (German and Austrian potato dumplings). Schufpnudeln recipes in German often mention potato starch that's how I know. It works. Don't overwork the dough or it'll get sticky. Also, I don't rest the dough but you can try.

[shain]

7 hours ago, BonVivant said:

shain next time add a table spoon of potato starch to the dough. It helps hold the shape. With experience you will know if you need to use more or less starch. I think the dough is almost the same as Schufpnudeln (German and Austrian potato dumplings). Schufpnudeln recipes in German often mention potato starch that's how I know. It works. Don't overwork the dough or it'll get sticky. Also, I don't rest the dough but you can try.

 

Thanks! I'm actually using dried potato powder in order to achieve the same goal as potato starch, but with more flavor. I think, however, that in a pursuit of fluffy dumplings I downed the flour too far. I agree about not overworking - too soft or too chewey I can handle, but sticky gluey gnocchi is the worst

Edited May 13, 2019 by shain (log)

[Wolf]

Yesterday's lunch was panissa (recipe from Pasta Grannies @ Youtube), which didn't turn out as planned, but was nevertheless excelent.

 

Edited May 13, 2019 by Wolf (log)

[Kim Shook]

Took an afternoon tea-type lunch to Momma at the nursing home yesterday for Mother's Day.  Ham and hard-boiled eggs on brown bread:

 

Cucumber on white:

 

 

Smoked salmon, cream cheese, dill and Trader Joe’s “Everything but the Bagel” seasoning on pumpernickel:

 

 

Fruit salad:

We also took some pastries and cookies purchased from Wegman’s.

[Shelby]

1 hour ago, Kim Shook said:

Took an afternoon tea-type lunch to Momma at the nursing home yesterday for Mother's Day.  Ham and hard-boiled eggs on brown bread:

 

Cucumber on white:

 

 

Smoked salmon, cream cheese, dill and Trader Joe’s “Everything but the Bagel” seasoning on pumpernickel:

 

 

Fruit salad:

We also took some pastries and cookies purchased from Wegman’s.

I love stuff like this and I never think to make it.  Looks delicious!