Lunch 2020

[Kim Shook]

Just now, kayb said:

Lunch today was the Pandemic Special: French onion dip, Pringles, and candy Easter eggs.

I have the eggs, but I'm putting the other stuff on my shopping list for tomorrow.  

[kayb]

Just now, Kim Shook said:

I have the eggs, but I'm putting the other stuff on my shopping list for tomorrow.  

Oh, and a Sonic diet coke. Don't skip that.

 

[Kim Shook]

1 minute ago, kayb said:

Oh, and a Sonic diet coke. Don't skip that.

 

Will Mt. Dew do?  (I said doo-doo).  

[kayb]

Just now, Kim Shook said:

Will Mt. Dew do?  (I said doo-doo).  

Probably. Though the Sonic ice is preferable.

 

[BKEats]

What to do when you want crackers and do not want to leave the house... Why, you make your own... And in like 30 minutes.. 

 

 

 

Better than any store bought cracker and I own a cheese shop.. 

 

 

 

 

[Smithy]

1 hour ago, BKEats said:

What to do when you want crackers and do not want to leave the house... Why, you make your own... And in like 30 minutes.. 

 

 

 

Better than any store bought cracker and I own a cheese shop.. 

 

 

 

 

 

I've made crackers before, but never like these. They look deliciously crackly. Got a recipe that you can share? 

[BKEats]

https://pinchofyum.com/easy-homemade-flatbread-crackers

 

As I have no idea how to bake, I followed the directions to the letter.. though, I added some fleur de sal 

[BKEats]

I can also tell you, my crackers were much thinner than what was ultimately photographed on the recipe page... So, either I found a way to get my crackers much thinner than theirs, that's not an actual photo of the crackers, or, don't make them as thin as you can.. So, I guess you can mess with the thickness but, i liked it thin.  But, I treated my crackers like I was rolling out a mini pizza. Wich, may be interesting to try. 

Edited April 11, 2020 by BKEats (log)

[Margaret Pilgrim]

Last night's leftover chicken and morels in vin jaune, now stuffed in a hot dog bun.   Woohoo!

[Kim Shook]

Lunch was chicken sandwiches made with “red bag” chicken (frozen cooked and breaded boneless chicken breasts from Aldi), chips & dip and a really awful plum:

 

(Oh, @kayb!!! 😝)

[MetsFan5]

I love Pringles because my husbands hand is too big to fit in the can so I can sneak eat at least half a can! 😂

[heidih]

1 hour ago, MetsFan5 said:

I love Pringles because my husbands hand is too big to fit in the can so I can sneak eat at least half a can! 😂

 

They are the perfect airline snack w/ a G & T

[Kim Shook]

They have Pringles machines in pubs in England:

[Madison Smith]

 

Pan seared salmon with garnish as lunch. Managed to make the skin crispy while not overcooking the fish itself. Delicious! 

[suzilightning]

On 4/10/2020 at 5:35 PM, BKEats said:

What to do when you want crackers and do not want to leave the house... Why, you make your own... And in like 30 minutes.. 

 

 

 

Better than any store bought cracker and I own a cheese shop.. 

 

 

 

 

Dude, I know you are a professional but ya gotta keep at least a box of Ritz in the house.  

[suzilightning]

Yesterday a turkey, bacon and lettuce club with spicy pickles shared with Johnnybird.

 

Second lunch for him was a plate of potato and sauerkraut pierogies with applesauce.  And a couple of stuffed eggs.

Edited April 12, 2020 by suzilightning (log)

[BonVivant]

When time does not fly one makes ricotta.

 

Also made this pickled aubergine like I had in Sicily (where the strips are thicker. Next time then.).

 

Minced Iberico charcuterie and added some oil from sun-dried tomatoes.

 

 

 

 

[chefmd]

Parmesan risotto with button mushrooms.

[BKEats]

3 hours ago, suzilightning said:

Dude, I know you are a professional but ya gotta keep at least a box of Ritz in the house.  

 

I made them again yesterday!! I added thyme, black pepper and smoked paprika.. They are so good, I am addicted.  The only thing I like to do with ritz crackers and I tend to do this christmas eve, I like to add melted butter and spices to rushed up ritz crackers and stuff them into lobsters... It was one of the first dishes I ever made, I think I copied Emeril Lagasse back in 1997  😍

Edited April 12, 2020 by BKEats (log)

[Raamo]

Best Vegetarian Chilli from one of the america's test kitchen / cook's illustrated cookbooks.   It has bulgar wheat and mushrooms so it's "meaty"

 

I made a small loaf of basic french lean bread from modernist bread.  This is the 2nd loaf so it's had more time in the fridge, thus the nice air bubbles on the crust.

 

[Kim Shook]

3 hours ago, Raamo said:

Best Vegetarian Chilli from one of the america's test kitchen / cook's illustrated cookbooks.   It has bulgar wheat and mushrooms so it's "meaty"

 

I made a small loaf of basic french lean bread from modernist bread.  This is the 2nd loaf so it's had more time in the fridge, thus the nice air bubbles on the crust.

 

My "like" was for that gorgeous bread.  I do not eat fungal things 😉 .  Also - gorgeous dishes!!!❤️

[scubadoo97]

On 4/12/2020 at 10:22 AM, suzilightning said:

Dude, I know you are a professional but ya gotta keep at least a box of Ritz in the house.  

looks like my wife venture into homemade matzoh.  Got to say I’ll take the boxed stuff if given a choice 

[chefmd]

CSO steam baked spring onions with garlic and anchovies bread crumbs.

[shain]

On 4/12/2020 at 7:55 PM, chefmd said:

Parmesan risotto with button mushrooms.

 

I see that you chose not to mix in the mushrooms. When I make mushroom risotto, I mix them in, but only right before serving so that they don't overly flavor the rice. That way the flavor when biting into a mushroom is more distinct, otherwise, I find myself getting used to it quickly.

[TicTac]

9 minutes ago, shain said:

 

I see that you chose not to mix in the mushrooms. When I make mushroom risotto, I mix them in, but only right before serving so that they don't overly flavor the rice. That way the flavor when biting into a mushroom is more distinct, otherwise, I find myself getting used to it quickly.

 

If I may jump in...

 

I have been continually 'perfecting' mushroom (or any) risotto for over 20 years.  Some of the key's I have found:

 

- Must use mushroom stock, the more intense the better.  Porcini re-hydration liquid is great here.

- Have an intense mushroom 'boost' for 3/4 of the way through the cooking process ready - e.g. sautee your mushrooms, shallots, deglaze with wine and stock - reduce, add butter and herbs - then add this saucy mixture to the risotto.

- The more browning on your mushrooms, the better.

 

Enjoy!