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liuzhou

Lunch 2019

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sauerbraten with ginger gravy, carrots, red cabbage with apples and onions and applesauce.  

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Offending Australians Everyday. Failed my Citizenship before I took it 😂

 

20191016_122551.thumb.jpg.d808b0782223ffd41a33912407272bf2.jpg

 

Ps. I want extra credit for taking the photo with a Courgette! -zoom- 

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1 hour ago, CantCookStillTry said:

Offending Australians Everyday. Failed my Citizenship before I took it 😂

 

20191016_122551.thumb.jpg.d808b0782223ffd41a33912407272bf2.jpg

 

Ps. I want extra credit for taking the photo with a Courgette! -zoom- 

 

I can see the reflection on the spoon! lol speaking of which...

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My weird lunch:

DSCN0187.JPG.2010fcc40533e75d9a4cdbb667ab228e.JPG

I just opened every restaurant leftover container in the refrigerator and heated the contents up in the CSO.  From 12 o'clock a bacon cheeseburger, fries with turkey gravy, and part of an open faced turkey sandwich.  Not pictured are the tots that needed a few more minutes. 😄

 

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8 hours ago, rotuts said:

@CantCookStillTry

 

the courgette i get

 

but not the rest

 

:wacko:

A meat pie is to be eaten at the 'footy'. Its always way too hot, its held in one hand (there is a beer in the other). The meat/gravy should overflow at each bite and will usually burn your lips/jaw before it drips down on your T-shirt, the overflow of course drips on your hand first and you have to put up with the burn or drop the pie (its not a good look - manhood would be questioned by your mates)

It has tomato sauce on the top (too much) that also drips down but only if you are wearing a white T-shirt.😁

It is NEVER to be eaten with tools!

That pie has suspiciously lot of meat. There are regulations about the ratio of meat,gravy, pastry. A mate of mine who ran a bakery got fined for having too much meat🙄

A report several years ago on massed produced pies found the meat to be of very dubious origins. One manufacture was using imported meat that included camel testicles. (they did DNA test!).

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11 hours ago, CantCookStillTry said:

Offending Australians Everyday

 

Hand in your card...😀

 

19 minutes ago, Bernie said:

found the meat to be of very dubious origins.

 

Yep. We use to call them Rats Coffins.

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Whole Foods prepared cold foods bar...salmon salad (capers, red onion, dill); tofu "Waldorf Salad"; grilled veg; quinoa salad.

 

IMG_20191017_130723.jpg

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

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On 10/14/2019 at 8:20 PM, JoNorvelleWalker said:

 

Tuna and cheese together.  Interesting.

 

 

Heresy!

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5 hours ago, gfweb said:

 

Heresy!

 

Well as a US person let me throw out our classic - tuna noodle casserole - cheese generally involved ')


Edited by heidih (log)
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35 minutes ago, heidih said:

 

Well as a US person let me throw out our classic - tuna noodle casserole - cheese generally involved ')

 

It’s pretty horrible, isn’t it ?

 


Edited by gfweb (log)
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I dont recall the tuna noodle casserole i and growing up at home

 

from scratch in those days , of course

 

had cheese in it.

 

it did have a potato chip crust !

 

but , of course , back then

 

I wasn't yet the bonVivant , and Gourmet I am today.

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I now try my best to go to Thai Noodle once a week

 

and get two duck dishes 

 

772298101_Th1.thumb.jpg.87c7383bda2c1759951034d5f4971c88.jpg

 

L  my favorite , duck // broad rice noodles // green peppercorn and thai basil

 

they will make their various curries w rice noodles , rather than rice .

 

R  Duck Panang Curry.   I forgot to mention to put the curry on top of the noodles , as rice noodles can gum hip a bit

 

mixed it up at home and it came out fine.

 

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I now carefully remove the green peppercorns from the stalk and distribute through out the dish.  they gave me a lot of duck

 

and it was delicious.

 

I hope that if you like Thai , there is a place near you that tastes as good as this.

 

Not Pictures :  two Hoponius Union Beers , one at a time , icy cold.

 

hard to get better than this in my area.

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Today for lunch was awesome and new.  Tarts!  Savory was represented by Ricotta cheese, zucchini, tomato, with garlic and olive oil:

20191019_125747.thumb.jpg.495332731e5e907cd1e537fe3e51f717.jpg

 

Desert was a honeycrisp apples with cinnamon, nutmeg, and sugar:  Not overly sweet, just GOOD!

 

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I told my wife we could do these again :)  She found the recipe for the savory  in ATK's recipes for 2; winged the apple tart, I provided knife skills.

 

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Pizza with Naples dough @ 70% hydration from Mastering Pizza and topping from the Pizza Bianca with potato, anchovy and sage in Ottolenghi's Simple.  

Also known by me as chip & dip pizza as the topping starts with a layer of mascarpone mixed with pecorino Romano, anchovy, sage and lemon zest. 

IMG_1440.thumb.jpeg.7af35492ada2e95b5894b4bd423e085e.jpeg

That's not pepperoni.  I used a mix of red, yellow and purple potatoes. 

 

IMG_1441.thumb.jpeg.7b368a7e27142b4e916d75fab6126d29.jpeg


Edited by blue_dolphin to fix spelling (log)
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Lunch with a friend and her daughter in a local "western" restaurant. I'm not sure west of where, though. This I wish to point out was not my choice, but the 9-year-old daughter's.

 

Beef kebabs with fries. Beef was OK, but could have been rarer. Fries were oversalted.

 

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Apologies for picture quality.

 

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Beef pizza. Edible but not what I call a pizza. The base was crisp, but not in a good way and the sqiggles of brown gunk unnecessary.

 

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A take on eggplant parmesan. Eggplant slices layered with ricotta, kashkaval and roquefort; flavored with with nutmeg and pepper.

Sauce of beetroot, light cream, thyme.

 

 

IMG_20191008_155845.jpg

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~ Shai N.

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36 minutes ago, shain said:

A take on eggplant parmesan. Eggplant slices layered with ricotta, kashkaval and roquefort; flavored with with nutmeg and pepper.

Sauce of beetroot, light cream, thyme.

 

 

IMG_20191008_155845.jpg

Fantastic idea ... and great presentation. Thanks, @shain

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5 hours ago, shain said:

A take on eggplant parmesan. Eggplant slices layered with ricotta, kashkaval and roquefort; flavored with with nutmeg and pepper.

Sauce of beetroot, light cream, thyme.

 

 

IMG_20191008_155845.jpg

 

The eggplants I bought last week were giving me the evil eye - will riff on this. Thanks 

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