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.

liuzhou

Lunch 2019

Recommended Posts

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.

IMG_0088.thumb.JPG.d60888a0eb6731f301c4d757421e4d91.JPG

IMG_0086.thumb.JPG.e1a2438b6439f4a970cb053fae420e3d.JPG

 IMG_0079.thumb.JPG.a4b046885f88799a7aed5660b424cbac.JPGIMG_0080.thumb.JPG.7f0c4e625ce17afa1dd445c316e451c6.JPGIMG_0084.thumb.JPG.23eb0aaf4f41cbf6d41da5ae3db21a98.JPG

IMG_0090.thumb.JPG.345381eefdc7eab119df4031c5bc1f22.JPG

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

IMG_3324.thumb.JPG.d47e2208d1a1155b93a361c111f17f90.JPGIMG_3329.thumb.JPG.a9ac62968da5e4af3631a303e3f67b28.JPG

  • Like 5
  • Thanks 1
  • Delicious 2

Share this post


Link to post
Share on other sites

Looks good. Hell I remember my first tongue urchase. Those nubs were somethin else. (papillae)

Share this post


Link to post
Share on other sites
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.

 

62CDA3BF-FC28-4FDC-B7F8-5020CA534943.thumb.jpeg.cf9c67e21c4fc9801cadd495b13c86f4.jpeg

 

Sparky’s Burgers, Barbecue and Expresso

 

25280A1B-A5F9-42EA-B2E0-8FAB6DE2BE6D.thumb.jpeg.1206a36dd825cdff4cc65e11e1f383bf.jpeg

 

Chile Cheeseburger and Seasoned Pinto Beans

 

909630B6-7189-451A-96F4-927FFC02F8FF.thumb.jpeg.f93bc7d69d30c403db4057e33ef5375c.jpeg

 

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?

  • Like 1

Share this post


Link to post
Share on other sites
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.

 

4772D546-FF70-46C6-BB8D-B72FC74FF6F8.thumb.jpeg.7f49d86e8a614a57269fb1b792ceff47.jpeg

 

  • Like 6
  • Thanks 1

Share this post


Link to post
Share on other sites

93395F04-3141-4A94-B3DA-CE30B8CD2870.thumb.jpeg.1b64bd0396f1950f8c1415f3a4542398.jpeg

 

 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. 

  • Like 6

Share this post


Link to post
Share on other sites

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

 

DB9933DF-46BD-430A-B9BB-B0C6D79AB0A4.thumb.jpeg.ddf8c3c46c992f147e4e85506b162ace.jpeg

 

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

E1A58258-D6A1-4FFC-A82F-F111D72242DC.thumb.jpeg.a15a843907a6fc6ddc8eb784800c7719.jpeg

 

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. 

 

7787EDF0-1F55-4B78-A9A4-629199EB72DA.thumb.jpeg.da21115f1347af889c92509d515f6f5d.jpeg

 

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

 


Edited by robirdstx (log)
  • Like 8
  • Thanks 1
  • Delicious 2

Share this post


Link to post
Share on other sites

That meal really sings to me.  We used to make the cheese stuffed bacon wrapped shrimps when we visited Mazatlan...shrimp capital of Mexico!

 

  • Like 1

Share this post


Link to post
Share on other sites

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)
  • Like 1

Share this post


Link to post
Share on other sites

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.

 

                                                                  1697509618_DenverCheesesandwich8236.jpg.d8a2f8adecb2d11d3c1bcfb18b6280dc.jpg

 

                             

  • Like 11

Share this post


Link to post
Share on other sites

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 🤗

 

BF75AD45-5400-4888-A0B0-013E62FB2BC5.jpeg

  • Like 10
  • Thanks 1

Share this post


Link to post
Share on other sites
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:

 

Bread01142019.png

 

 

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.

 

 

  • Like 7
  • Haha 3

Share this post


Link to post
Share on other sites

 

 

641FC8D6-5AF5-4718-BE97-6827EDB46547.thumb.jpeg.a86261c916cb6fd72d78bd8be332b1bd.jpeg

 

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)
  • Like 10

Share this post


Link to post
Share on other sites

61DED499-6C0F-4104-81EA-9E6124123791.thumb.jpeg.0d51583c71c112a57f62d0dfe605d014.jpeg

 

 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. 

  • Like 9

Share this post


Link to post
Share on other sites

Lunch in Chefchaouen, Morocco.

G4MyY9u.jpg

 

bpqtVMT.jpg

 

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.

6qy3yhe.jpg

 

Everywhere I go, everything I do, everyone I know

there's no one like you, cheese!

uDsaxb0.jpg

  • Like 15
  • Thanks 1

Share this post


Link to post
Share on other sites

D65A131D-52FE-42BC-97EE-EE3CE3D71D9E.thumb.jpeg.937d17265d0a36212a8fa9bb381670b1.jpeg

 

 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. 

 

  • Like 11

Share this post


Link to post
Share on other sites

Late lunch/early dinner

fullsizeoutput_3980.thumb.jpeg.e868e9bf1bf16097e3b29f8ee0d0f85f.jpeg

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.

fullsizeoutput_3983.thumb.jpeg.fb32edcec0803aa22c621c31dc237b71.jpeg

  • Like 14
  • Delicious 1

Share this post


Link to post
Share on other sites

F3B7FCFA-7499-46AB-B4C2-7D92DDAF8D0D.thumb.jpeg.20d5aae75baa9a9b7c9a7a62fcb4efab.jpeg

 

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.

  • Like 9
  • Delicious 1

Share this post


Link to post
Share on other sites

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

 

20190121_121733.thumb.jpg.84f3d3b0242a9e030ca9a6934a8f8235.jpg

 

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.

 

  • Like 12

Share this post


Link to post
Share on other sites

Last lunch in Chefchaouen. The other tagine was chicken.

evfWct5.jpg

 

My lunch at home. Matjessill is Swedish-style herring with eggs and cream. I added beetroot and grated salt-cured yolk.

cZGeG8u.jpg

 

qQdsgA4.jpg

  • Like 8

Share this post


Link to post
Share on other sites

Lunch today at Los Cucos Mexican Cafe at their Pearland location

 

BB92DDE8-ED3A-47BE-A629-3697B18E61E1.thumb.jpeg.2f4a13360d84e2a4ae7b5c9b7715e425.jpeg

 

Pork Tacos with Borracho Beans

  • Like 7
  • Thanks 1

Share this post


Link to post
Share on other sites
On 1/19/2019 at 11:13 AM, Anna N said:

61DED499-6C0F-4104-81EA-9E6124123791.thumb.jpeg.0d51583c71c112a57f62d0dfe605d014.jpeg

 

 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!

 

Share this post


Link to post
Share on other sites
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!  

  • Thanks 1

Share this post


Link to post
Share on other sites

E6588524-0BD9-4D8E-BFC6-D104C71788AD.thumb.jpeg.7c9083ceac662ffaa52dcf42d82cf4da.jpeg

 

The last of the pasta with meat sauce and parmesan.

  • Like 9

Share this post


Link to post
Share on other sites

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

IMG_0026.thumb.JPG.f2c5773ea90f714d274e92a3764f8d45.JPG

IMG_0025.thumb.JPG.bbb8e957cafc129224c0770897d27129.JPGIMG_0021.thumb.JPG.72242d91206bc5f28ea99fcc32dcfb90.JPG

 


Edited by HungryChris (log)
  • Like 8
  • Haha 2

Share this post


Link to post
Share on other sites

  • Recently Browsing   1 member

×