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liuzhou

Lunch 2019

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47 minutes ago, Margaret Pilgrim said:

Pork tamale from Laney Flea Market, Oakland.     Doused with fiery red salsa, mild green salsa, Salvadorian crema.    $2.50  

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Add $2.00 for an horchata.     This really should be under Sunday breakfasts.

 

Give me that horchata and put it wherever you would like to!!!!


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Potluck at church today.  I made "Sunny’s Grilled Cobb Pasta Salad" from the Food Network show “The Kitchen”.  Bowtie pasta w/ sun-dried tomatoes and an avocado/mayo/lime dressing:

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Topped with bacon, grilled corn, chicken, bleu cheese and eggs:

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This was very good, but a little dry.  I think next time I make it, I’ll do double the dressing and have that on the side.

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Toastie...gigantic slice of rye bread (freezer to micro, then toaster oven) with Jarlsberg cheese on top. Couple of grape tomatoes on the side. Black coffee. Working from home with a dastardly summer cold and my sense of taste is dulled, but I appreciated the texture of the crispy bread crust.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Freekeh (smoked green wheat) salad, with sirene cheese ,peas, soaked raising. Tomatoes, spring onions, onion. Olive oil, lemon, zaatar.

Harira stew - chickpeas, lentils, tomatoes, celery, cumin, turmeric, paprika, toasted noodles.

 

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~ Shai N.

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Deutche Kuche uncured Bavarian bratwurst (Aldi), pickled onions and yellow mustard. with veggies, pickles and marinated goodies. 

HC

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Quick lunch with leftovers: Fregula with cream, garlic, smoked salmon & Parmesan, topped with shaved green asparagus.

 

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On 6/9/2019 at 9:23 AM, Margaret Pilgrim said:

Pork tamale from Laney Flea Market, Oakland.     Doused with fiery red salsa, mild green salsa, Salvadorian crema.    $2.50  

1038670758_photo1.thumb.JPG.9a69f50ade720c4137365b9bdcb9fa0f.JPG

 

Add $2.00 for an horchata.     This really should be under Sunday breakfasts.

 

 

Margaret, who is the vendor for the Salvadoran tamales?

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Hand cut tagliatelle, with cream and herbs sauce (spring onions, parsley, sage, tarragon, thyme) some pepper, wine vinegar, and a touch of lemon zest.

 

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~ Shai N.

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57 minutes ago, Katie Meadow said:

 

Margaret, who is the vendor for the Salvadoran tamales?

Katie, I don't have a name.   Will try to check next week.    It is a large tented booth that sells about half a dozen flavors and styles tamales: chili/cheese, chicken and  pork, both Mexican and Salvadorian styles.    Also made to order papusas, hot corn soup (eloté), aquas frescas.   

 

There is at this flea market some very good latin street food.    A barbacoa booth sells the classic lamb barbeque and a delicious consome with garbanzas.   A taco booth cooks about a dozen meats to order and uses made on the spot tortillas, huge array of veg garnishes and salsas.    Another booth has an extensive menu of made to order plates and a smashing menudo.    (I asked about this and was told that "mama" blanches and cooks the tripe, then tosses that liquid, starting with fresh water to complete cooking and the finished soup.   Very vibrant, spicy and fresh tasting,)  


eGullet member #80.

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@Margaret Pilgrim Thanks, I'm looking forward to the info, whenever you get around to it. I don't think I have ever had a Salvadoran Tamale. I used to be wild for loroco pupusas. In case that is unknown to anyone reading this, loroco is a vine. It is a little bitter, the way artichoke is, but impossible to describe the taste. I used to be able to buy it fresh at Mi Pueblo, that large Latinx chain which went under a year or two ago. I haven't found any substitute as good as Mi Pueblo in the East Bay.

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Lunch at Smoke Pit BBQ grill - a local BBQ place we like a lot.  Mr. Kim’s starter:

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Andouille and cheese stuffed jalapenos.

 

Mr. Kim had the pulled pork, slaw, and beans:

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I had the smoked chicken, slaw, and hushpuppies:

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The pickles are housemade.  Everything was very good.

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Posted (edited)

FAs good as that looks, I would have trouble eating that much food,  maybe half.  Seems to me are portion sizes in general are overthetop ?


Edited by Okanagancook (log)

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Posted (edited)

Wednesday marked the start of "New season herrings".  I ate 2 standing next to the market fish stall and took 3 home.

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Austrian Tyrolean Speck and melon.

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Home-cured salmon

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Edited by BonVivant (log)
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10 hours ago, Okanagancook said:

As good as that looks, I would have trouble eating that much food,  maybe half.  Seems to me are portion sizes in general overthelop?

Oh, definitely.  I think BBQ places especially do huge portions.  Half of my sandwich is sitting in the fridge right now.  Mr. Kim will probably eat it for lunch.

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Sockeye salmon with roasted potatoes and salsa verde 

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Posted (edited)

My own version of the Fillet-O-Fish made with the last of the cod fish from dinner.

HC

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Edited by HungryChris (log)
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Roasted Young Onions with Sage Pesto from A Girl and Her Greens over polenta with a drizzle of balsamic vinegar.

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I was disappointed by the bitter aftertaste of the sage pesto but it was still a satisfying meal. 

 

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1 hour ago, blue_dolphin said:

Roasted Young Onions with Sage Pesto from A Girl and Her Greens over polenta with a drizzle of balsamic vinegar.

IMG_1028.thumb.jpg.9b319a73bd275c1598d9a344ce353b79.jpg

I was disappointed by the bitter aftertaste of the sage pesto but it was still a satisfying meal. 

 

Do you think the sage bitter aftertaste would have benefited with a bit more time on the heat? It certainly does not suffer to the eye!

HC

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1 hour ago, blue_dolphin said:

Roasted Young Onions with Sage Pesto from A Girl and Her Greens over polenta with a drizzle of balsamic vinegar.

IMG_1028.thumb.jpg.9b319a73bd275c1598d9a344ce353b79.jpg

I was disappointed by the bitter aftertaste of the sage pesto but it was still a satisfying meal. 

 

 

Those onions should be in the Roasted Onion Hall of Fame. I dream about onions like that. Thank you, carry on.

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working at home...had leftover grilled salmon portion over lettuce from co-worker's garden and some sliced white grapes in the salad. They were pretty sour, so I thought they would be better in the salad, which they were. TJ's champagne vinaigrette dressing. No photo as I had to guard it from a highly interested cat.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Business lunch in Tokyo: There is very little to say other than this was most likely the best sushi I have ever had ... and I do not even know the name of the shop. Chef prepared for the four of us, took all in all about one hour. Quality of the fish and the preparation was outstanding ...

 

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Posted (edited)

Lunch today at Boyd’s Cajun Grill, Texas City

 

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CLASSIC CHEESEBURGER - 1/3 POUND, HAND-PRESSED HAMBURGER PATTY - TOPPED WITH AMERICAN CHEESE, MUSTARD, MAYONNAISE, LETTUCE, TOMATOES, PICKLES AND ONIONS (hold the pickles - I’m on a diet! 😁)


Edited by robirdstx (log)
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