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Lunch 2019


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Grrrr.

 

I bought a block of Gruyere last week with the express purpose in mind of making quiche. Today was the day for that quiche. I ransacked the cheese drawer, the veggie crisper, and all the shelves, and the Gruyere Is Not There. I guess the fridge has eaten it, because I haven't, and the children would just as soon have supermarket cheddar or American (Philistines!). 

 

I used Fontina instead, along with Parmigiano and chopped leftover ham from Saturday. Just popped it in the oven. Photos later.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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DBE2034E-7D3D-492E-91DE-D68E01E45567.thumb.jpeg.acf8cf2ffa7d6d52c3f6f66b0169a689.jpeg

 

 Aside from being a rather monochromatic meal apart from the lemon garnish, this was a failed experiment.

 

Baked tonkatsu does not live up to its promise.  While it eliminates the mess and the smell of deep frying, the end result is disappointing.  

 

Tonkatsu and souped up fried rice (I added a healthy dose of Sichuan chili bean paste.)

 

 

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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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22 hours ago, kayb said:

Grrrr.

 

I bought a block of Gruyere last week with the express purpose in mind of making quiche. Today was the day for that quiche. I ransacked the cheese drawer, the veggie crisper, and all the shelves, and the Gruyere Is Not There. I guess the fridge has eaten it, because I haven't, and the children would just as soon have supermarket cheddar or American (Philistines!). 

 

I used Fontina instead, along with Parmigiano and chopped leftover ham from Saturday. Just popped it in the oven. Photos later.

 

Pro tip: Go to the store and buy more Gruyere. When you open the fridge to put in the new one, the old one will leap out at you and shout "Surprise!" 

...or at least, that's how it works at my place.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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I decided on takeout lunch from Applebee's today since the timing was right; my treatment was to be finished up at approx. 12:30 and the restaurant is right on my way home.  I wanted their Grilled Oriental Salad but I also wanted one of the really good hamburgers they make so I ordered both (ordered online).  Super convenient since I didn’t even have to go inside, they bring the orders right to the car).

Too bad about the hamburger though, it was overdone and dry; the fries would have been okay had they not sat awhile.

The salad will be for tomorrow.  

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CCEC9919-FB0B-4DBC-A73F-4C35C92D8699.thumb.jpeg.9f99254f0927d21c092322d212c9f3a2.jpeg

 

Still a work in progress. I am attempting to make Salisbury steak that meets some internal specs that are hard to vocalize.  This came close but not close enough. However, I try to always eat my experiments and this made for a tasty lunch.  

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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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20 minutes ago, liuzhou said:

Morel Omelette and Chips

 You have got those chips down perfectly. Staring at the chips takes my mind off my   envy  at your access to morels.

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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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12D83E20-FA9F-4265-8A64-03D95CBBF7E9.thumb.jpeg.3e8264bd2ed4d77df7e1c14bacaab958.jpeg

 

 Another experiment for lunch. The same Salisbury steak preparation but the french fries were an attempt to resuscitate doggy-bag fries.  These I had frozen a few days ago after bringing them home from a restaurant.  I reheated them on a rack in the Breville Smart Oven at 425°F convection roast for six minutes and they were quite edible.  

 

Edited to add that the Salisbury steak was reheated in the Cuisinart Steam Oven at 325°F on the steam-bake function for 15 minutes. 

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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just a rosy beef sandwich 

 

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w a side of extra lettuce , to use it up.

 

this is my standard RBS , but I didn't have any tomatoes.  its Wegman's  strip steak , w the RB40 2 day treatment , the SV.

 

tastiest beef I have,   hoping for a sale before I run out.

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Haven't had watercress for ages in our supermarket. When I do find it, I love having it as part of a salad or in place of lettuce in a sandwich.

This was the last few sprigs, and I added them to my salad with a small can of Spicy Thai Tuna. A sprinkle of shredded Parmesan Cheese added a bit of saltiness.

This was bright and spicy!

                                                                        136516180_SpicyTunaSalad8484.jpg.b19ec635425895895c2f116495b15364.jpg

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Dejah

www.hillmanweb.com

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19 minutes ago, Kim Shook said:

I'm going to have to figure out a way to cook my own al pastor and cut back on the heat.  I haven't been able to eat the ones I've tried, but love the combination of pork and pineapple and GRILL.  

 

Interesting - most of the ones from food trucks here that I've tried have little spice heat. That comes from the condiments. 

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2 minutes ago, heidih said:

 

Interesting - most of the ones from food trucks here that I've tried have little spice heat. That comes from the condiments. 

I am a total sissy when it comes to spice.  I have to be careful how much regular BBQ sauce I use on ribs or it will build and overpower me.  

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@Paul Bacino

 

nice looking scallop

 

what do you think of this bit :

 

SCTen.jpg.4f7b2e6f4fefbd31b099ae676d50521a.jpg

 

the tendon ?   I personally think its a bit of a chew , and easy to peel off.    in the past , Earthquake , pictured above L  was crazy for them

 

took him a while to chew them up , raw

 

 

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Although the discussion started in the breakfast thread with @Anna N and @Shelby, I finally got around to making onigirazu, but it was for a late lunch. I call my first try a major success. It was very simple: for the filling just an omelet with salmon eggs folded into it. For a rice mold I improvised and used what was once probably purposed as an ashtray, stolen by my mother from a hotel in Italy a zillion years ago. Perfect size: square 4 x 4 inch. A hard knock onto a wooden board was all it took to release the rice. Excellent. Making it for breakfast would be a great thing, but I am guessing that won't happen. It takes a lot more brain cells to make onigirazu than it does toast.

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Lunch with a friend in a local food court. This eight table place only does roast fish, albeit in seven different ways. We went for the set meal for two.

 

kaoyu.thumb.jpg.4a29f60c39b691642917bf83eac85c30.jpg

 

Roast tilapia in a tomato based sauce with mushrooms (enoki and shimeji), soy beans, soy milk skin and chilli. With rice and a selection of veg. The equivalent of $7 USD / £5.30 GBP.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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