Lunch 2020

[mumkin]

A friend hit up the farmer’s market today and picked up some sweet Japanese turnips for me. I am sometimes subject to poor impulse control, so lunch was Japanese turnips with miso and a bit of King Arthur soft wrap bread on the side. 

[Kim Shook]

Today we did the 100 lunches for 3 homeless shelters alone again (if we pack and deliver them by ourselves no one else is exposed to one another.  We got lunch to bring home from Hogshead Café - a local BBQ and seafood place.  I got the Pork Wings and hush puppies:

Braised shanks fried and topped with BBQ sauce.  Mr. Kim got the steamed shrimp:

[JoNorvelleWalker]

2 hours ago, mumkin said:

A friend hit up the farmer’s market today and picked up some sweet Japanese turnips for me. I am sometimes subject to poor impulse control, so lunch was Japanese turnips with miso and a bit of King Arthur soft wrap bread on the side. 

 

Question about Japanese turnips.  I've been reading a recipe in Nancy Singleton Hachisu's Food Artisans of Japan:  four-hour caramelized turnips with parsley sauce.  She says to cook the turnips four hours sous vide.  But she neglects to specify a temperature.  Is there a particular temperature Japanese sous vide their turnips?

 

[BonVivant]

The virus has scuppered my planned return to Austria is year but it can't stop me from making Austrian food.

"Button dumplings" with scrambled eggs.

 

Matjes are good for the skin

 

 

My first home-made aquachile. I enjoyed it many times in Mexico.

 

 

I like my oysters raw but made an exception this time.

[mumkin]

14 hours ago, JoNorvelleWalker said:

Question about Japanese turnips.  I've been reading a recipe in Nancy Singleton Hachisu's Food Artisans of Japan:  four-hour caramelized turnips with parsley sauce.  She says to cook the turnips four hours sous vide.  But she neglects to specify a temperature.  Is there a particular temperature Japanese sous vide their turnips?

 

I can't speak to how it's done in Japan, but I tried it once, per this Anova recipe, for 30 minutes @ 85ºC. It was an underwhelming outcome, so I haven't revisited turnips-under-vacuum. Four hours, you say? Hmm.

[JoNorvelleWalker]

48 minutes ago, mumkin said:

 

I can't speak to how it's done in Japan, but I tried it once, per this Anova recipe, for 30 minutes @ 85ºC. It was an underwhelming outcome, so I haven't revisited turnips-under-vacuum. Four hours, you say? Hmm.

 

Thanks.  Maybe she has an erratum listed somewhere giving the temperature for the recipe.

 

[kayb]

Late lunch or early dinner, whichever. Pork chop, fried potatoes with onion, purple hull peas with tomato relish.

 

 

More childhood comfort food.

[shain]

Tortilla chips, guac and salsa.

Good Japanese beer.

 

 

[weinoo]

 

Jambon, comté, beurre, moutarde. On the Cuisinart griddler!

[Kim Shook]

Leftover OJ French toast:

[mumkin]

An open-faced "hammy chicken" melt sandwich, radish and arugula salad.

 

[MetsFan5]

@weinoo thanks for reminding me that I have that same Cuisinart panini/ griller whatever. 
  I’ve never used it! 

[weinoo]

5 hours ago, MetsFan5 said:

@weinoo thanks for reminding me that I have that same Cuisinart panini/ griller whatever. 
  I’ve never used it! 

They work pretty well for what they are meant to do.

[Kim Shook]

I finally remembered to put hash brown patties on my shopping list, @robirdstx!  

I liked this a lot!  Thanks for the idea!

 

[Steve Irby]

Chili-rubbed salmon sandwiches. Fresh bread and perfectly cooked fish made for a great lunch.  The thick end of the fillet had that melty, oozy, buttery texture that made it hard to quit "trimming".

 

[robirdstx]

 

Steamed Artichoke with Lemon Butter

 

[robirdstx]

 

Tuna and Egg Salad with Green Leaf Lettuce on Rye with a few Tortilla Chips

 

[Kim Shook]

@robirdstx - that sandwich looks perfect.  I love tuna on rye!

 

We had to run to Penzey's to pick up an order today, so we got lunch to bring home from a favorite place in our old urban neighborhood.  Pizza and Steak & cheese subs:

 

Still the best pizza, as far as we know, in Richmond.  I could wish for a more bubbly crust, but the sauce and proportions are spot on.  Ignore the mustard on the sub.  Mr. Kim was wearing a mask and we figured that she mistook what he asked for. 

[JoNorvelleWalker]

3 hours ago, Kim Shook said:

@robirdstx - that sandwich looks perfect.  I love tuna on rye!

 

We had to run to Penzey's to pick up an order today, so we got lunch to bring home from a favorite place in our old urban neighborhood.  Pizza and Steak & cheese subs:

 

Still the best pizza, as far as we know, in Richmond.  I could wish for a more bubbly crust, but the sauce and proportions are spot on.  Ignore the mustard on the sub.  Mr. Kim was wearing a mask and we figured that she mistook what he asked for. 

 

And what was it that he asked for?

 

[Kim Shook]

22 minutes ago, JoNorvelleWalker said:

 

And what was it that he asked for?

 

Ketchup.  Or maybe pizza sauce.  Either way - not mustard.  

[chefmd]

Shrimp with butter, garlic, garlic chives, parsley, cilantro, lime juice. Local asparagus that came in a variety of sizes.  I served the skinny ones raw.  Some were jumbo (not shown).

 

[chefmd]

Shrimp salad.  It was supposed to be a picnic but weather did not cooperate.

[kayb]

Lunch in the spring of coronavirus.

 

Seconds may be required.

 

[BonVivant]

SV confit yolks, chestnut mushrooms and home-made ricotta.

 

 

Soup but not hot.

 

[KennethT]

So happy that one of our favorite banh mi places in NYC reopened this week for takeout/delivery...