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.

Lunch 2019


liuzhou
 Share

Recommended Posts

34 minutes ago, PeterS said:

IMG_1301.thumb.JPG.d66cd20cafb7839682e0a32a49254c0f.JPG

 

Made some quick sushi and sashimi for lunch. Still very much a beginner at this so happy to hear your thoughts on cutting, plating, etc!

 

That's beautiful! I know nothing about making sushi or sashimi, but we have folks here who do. I can just tell you that I'd be pleased to see that on my plate.

  • Like 4

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

"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

Link to comment
Share on other sites

4 hours ago, Kim Shook said:

@Anna N - when you say 6 1/2 minute eggs, are you boiling or steaming them or what?  Because that is exactly what I'd like my eggs to look like!

 Straight from the refrigerator into boiling water. Boil for 6 1/2 minutes exactly and then into ice water.  

  • Thanks 1

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

Link to comment
Share on other sites

@Franci, what is the knotted white object near the upper right of the photo? 

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

"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

Link to comment
Share on other sites

13 minutes ago, Smithy said:

@Franci, what is the knotted white object near the upper right of the photo? 

 

It’s a treccia (trecce plural), braided mozzarella. Braided mozzarella are very typical in my part of Italy. This mozzarella is made locally here in Florida, I was going to say: I bet the makers are from Puglia and in fact, here I found it. It’s one of the best mozzarella I ate in the US, their burrata is also very good! Saying it someone from Puglia. 

  • Like 6
  • Thanks 1
Link to comment
Share on other sites

Had a good friend visit for a couple of days.  Had lunch when she arrived on Monday.  We started with @David Ross'  Apple, Pear & Parsnip Salad:

DSCN0069.JPG.3aa6093e9acee0fbc9cf30ca1edb40c2.JPG

This is such an easy and lovely salad.  She loved it.

 

Served with @Michael Ruhlman's Cheese Souffle:

DSCN0071.JPG.adcdc4cf4e259d1ce912a06124345fb7.JPG

This is frozen before baking and baked from frozen – so good and impressive and not at all stressful.  Wegman’s Cheddar bread, toasted:

DSCN0070.thumb.JPG.26b170c9826e194701d927a0ff5dc185.JPG

  • Like 8
  • Thanks 2
  • Delicious 3
Link to comment
Share on other sites

Lunch menu. Prices are very agreeable.

tSuAeLb.jpg

 

I ordered cod. Appeared to be pan-fried then saucy tomatoes were added to it.

3OdUVd9.jpg

 

The tuna steak is literally half the size of the plate. The cut is near the head and fish is big enough that scales are visible.

0M1vAh4.jpg

 

Before lunch, on the roof of my lodging.

4NxTwqX.jpg

  • Like 8
  • Delicious 2
Link to comment
Share on other sites

Lunch on the run today. All next week is a public holiday (China's National Day celebration), so busy trying to finish off some work.

 

Sort of Insalata Caprese on a baguette with olive oil and sea salt. This is round one.

 

720976336_20190926_1433021.thumb.jpg.58406e4a54690d62230d229d25aed41c.jpg

 

 

  • Like 10

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

I biked to "octopus capital" for lunch. It's only 3km away and there's a designated bike path so it was an easy and safe ride. (Not so nice on Tavira's ancient cobbled streets)

plEV0Fw.jpg

 

There's more octopus than in the photo.

uEnXc44.jpg

 

The Portuguese give grilled fish a very simple treatment: olive oil, garlic and salt. When the ingredients are good that's all they need, really.

M7neqFn.jpg

 

JRckK2U.jpg

 

What the fish look like at the market: notice the insignificant salmon head.

(in Crocodile Dundee's voice): That's not a fish head. Now that's a fish head.

Replace knife with fish head in the scene which he pulls out a big knife and says "That's not a knoife. Now that's a knoif."

cVeH83w.jpg

 

JBrUgZ6.jpg

 

Tuna with golden scales

OzAvqgZ.jpg

 

Earlier in the day. When in Portugal one must do the "bica" (coffee break) properly.

VH1EAkD.jpg

  • Like 11
  • Thanks 1
  • Haha 2
Link to comment
Share on other sites

Went to this grilled fish specialist outside the centre for lunch. Write your name on this board and wait patiently, then when it's your turn you are appointed a table.

ZWOY40W.jpg

 

qCaialo.jpg

 

nq5I2W6.jpg

 

RZxnwej.jpg

 

No menu. Everyone gets the same food. Seafood quality in Portugal is always superb. The Portuguese, Europe's biggest fish eaters, demand nothing less.

aGxHmVQ.jpg

 

Under the grilled bread with piri-piri chilli sauce.

bXTc8Ah.jpg

 

Servers brush copious amounts of this piri-piri sauce on bread.

N9Nu2TC.jpg

 

Sorry, Franci... more pasteis de nata.

qVxnowC.jpg

 

rHqT49N.jpg

 

 

  • Like 13
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

8 hours ago, Okanagancook said:

Ok, how the heck do you those little guys?

 

I presume you mean "eat".

 

You arm yourself with a toothpick and winkle out the flesh, eat it, then suck the spicy, garlicky juices from the shell.

 

Repeat until replete.

Edited by liuzhou (log)
  • Like 4
  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

2 hours ago, liuzhou said:

Lunch is some of these and a beer!

 

snails.thumb.jpg.ceac8e1efb7571458fea01906f91d116.jpg

 

Stewed river snails with pickled bamboo shoots and chilli.

 

 

 

For no particular reason this dish reminds me of an article in yesterday's local paper.  Three Chinese clam poachers were apprehended by the police with an estimated 22,093 illegal clams in their vehicle, destined for a NYC restaurant.  The clam poaching has been ongoing many months.  Not many yards downstream from two sewage facilities.

 

  • Sad 1
Link to comment
Share on other sites

Cataplana for 2 and it's enormous. A seafood stew speciality of Algarve region.

EIJ2yzy.jpg

 

Big prawns, clams, tuna, octopus, cod and potatoes in a rich tomato broth.

pmYdI4r.jpg

 

It was actually in Santa Luzia. My bike next to the sign.

9ItXwps.jpg

 

Only natas. Oranges are in season at the moment. All the cafes and snack bars juice them to order.

M8UAYed.jpg

  • Like 9
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...