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Lunch 2019


liuzhou

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Corned pork tongue Reuben sandwich. For those among you who have expressed distress at seeing the true process (and I am sure you know who you are), I have skirted the grizzly details, and only documented the more picturesque parts of the whole process.

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These are every bit as good as beef tongue, but way, way less costly. Two weeks in the brine and IPot for 60 minutes.

HC

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On 1/7/2019 at 8:36 AM, robirdstx said:

I have been visiting with family in New Mexico for the last few days and yesterday we were in Hatch for lunch.

 

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Sparky’s Burgers, Barbecue and Expresso

 

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Chile Cheeseburger and Seasoned Pinto Beans

 

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And live music to dine by!

 

I'm late to the party due to being offline for a week or so, but I want to follow up on this. We've heard recommendations for Sparky's as an outstanding burger place. What do you say, now that you've been there? Is it worth the drive up from Columbus?

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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37 minutes ago, Smithy said:

 

I'm late to the party due to being offline for a week or so, but I want to follow up on this. We've heard recommendations for Sparky's as an outstanding burger place. What do you say, now that you've been there? Is it worth the drive up from Columbus?

 

Definitely outstanding! My burger was cooked to medium. Crispy edges, pink center and very juicy! Definitely worth stopping if on your way. Fun atmosphere and great customer service.

 

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 Just like a child, I am always anxious to play with my new toys.   I documented this Bento box on another thread.  I think it’s possible to judge from the other items in the photograph just how small this box is. It actually has a 560 mL capacity. In keeping with the Japanese rule of thumb that 500 mL of a balanced meal will be in the range of 500 cal, this little box does just fine. 

I sliced up 2 pieces of the Korean pancakes from lunch at a restaurant yesterday and briefly reheated them. I made up a dipping sauce and tossed together a small salad. A very satisfactory lunch. It would’ve gone nicely with some sake but that slipped my mind until just now. 

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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

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Lunch today at Gringo’s Mexican Kitchen in Texas City!

 

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PACIFICO SHRIMP - eight brochette-style shrimp stuffed with Mexican panela cheese & jalapeño wrapped in bacon; served with guacamole, pico and lime butter

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This choice came with Mexican rice and a choice of Beans and Tortillas.  When I said to hold the rice, I was given a larger portion of the Borracho Beans. 

 

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Needless to say, several to-go boxes came home with me! 

 

Edited by robirdstx (log)
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Oh yeah, I remember them.  The "shrimp guy" showed up every morning to sell them fresh off the boat.  If we slept in, we "had" to make a visit to the shrimp ladies down town....such a burden😉

Edited by IowaDee (log)
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A friend dropped in this morning with a loaf of fresh homemade bread. He obviously hadn't heard we were on low-carb / no bread! What can say; did not want to hurt his feelings!

So, for brunch, I made Denver sandwiches with habanero cheese. The bread was lovely toasted. He called it Monk's bread.

 

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Dejah

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Every now and then (ok, usually only when I see a pizza) I am a bit unhappy about doing low-carb. More often than not I am very happy that I do it ... especially when it serves as a “permission” to pig out on freshly made negitoro and tamagoyaki. Life is very good today 🤗

 

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26 minutes ago, Duvel said:

Every now and then (ok, usually only when I see a pizza) I am a bit unhappy about doing low-carb. More often than not I am very happy that I do it ... especially when it serves as a “permission” to pig out on freshly made negitoro and tamagoyaki. Life is very good today 🤗

 

My version of low carb that I am about to go finish up with cheese and MR and apples:

 

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Not sure it's breakfast or lunch but my meal times are international.   I am not a bigot.  I am no respecter of time zones.

 

 

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

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

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Mixed rice, tamagoyaki with nori, cherry tomato and kimchi.

 

I was given one of these and finally managed to get the ridge pattern on my rolled omelet. 

Edited by Anna N (log)
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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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 Perhaps more brunch than lunch since it’s already after noon.  But like @JoNorvelleWalker, above, I rarely respect time zones or meals times.

 

Mixed rice onigri with sugar snaps, tamagoyaki with Serrano ham,  cherry tomato, and slow cooked onions and sweet peppers. 

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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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Lunch in Chefchaouen, Morocco.

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At home now. I always miss this the most when not at home. Lost 3kg on this holiday. Also lost weight after returning from Korea and Japan but 3kg is a new record for me.

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Everywhere I go, everything I do, everyone I know

there's no one like you, cheese!

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 Beef gyudon. One of the easiest and one of my favourite Japanese comfort foods. Beef and onion cooked in a well-flavoured dashi broth over steamed rice. 

 

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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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Late lunch/early dinner

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Leek Top Cacio e Pepe from Lindsay-Jean Hard's Cooking with Scraps. I always feel better about downing a big bowl of pasta when there's a vegetable in there! 

 

Here's what the leek tops looked like after I sliced them up and before they were tossed in to cook with the pasta for the last minute or so.

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Tonjiru. Pork miso soup. So good!   Had to make do without some of the traditional Japanese vegetables and skipped the konnyaku.  I have it but have never used it before and today wasn’t the day to start.   That’s my excuse anyway.

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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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We love homemade pizza.  This time it's new york pizza crust - from Modernist Bread.  I'm really looking forward to Modernist Pizza :)

 

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1/2 with a lot less cheese for me, and a lot more cheese for my wife.  She does Pineapple and Onions (which she claims most people think is weird)   I just do pepperoni + onion + red pepper :)

 

This was really good crust - a bit more work then ATK's which is our easy standby but if I'm willing to put in a bit more effort this is so worth it.

 

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On 1/19/2019 at 11:13 AM, Anna N said:

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 Perhaps more brunch than lunch since it’s already after noon.  But like @JoNorvelleWalker, above, I rarely respect time zones or meals times.

 

Mixed rice onigri with sugar snaps, tamagoyaki with Serrano ham,  cherry tomato, and slow cooked onions and sweet peppers. 

Anna: I LOVE all your lunches - detailed, lovely to look at, and I'll bet delicious and healthy eating!

 

Dejah

www.hillmanweb.com

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5 hours ago, Dejah said:

Anna: I LOVE all your lunches - detailed, lovely to look at, and I'll bet delicious and healthy eating!

 

 Thank you so much.   We are a mutual admiration society because your meals always make my mouth water!  

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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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It warmed up to 40 F today. I let the wood stove go out, turned the thermostat up to 70, figured out and shopped for dinner, made a chicken salad slider, poured a cold beer, did some vital research for our upcoming cruise (like: where can we get the best jerk chicken and conch fritters on St Kitts and St Tomas) , and took the afternoon off for a nap.

HC

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Edited by HungryChris (log)
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