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liuzhou

Lunch 2020

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Pub lunch today. 

 

Steak Sando 

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Burger & Chips

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Tenders & Chips for kid (he was so miffed his was the only one with salad 😂). 

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And the whole reason we were here. 

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Poor darlin hasn't had a Schooner in 6 months 😂. He didn't quite know how to cope with sit down only service. 

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With pineapple-scotch bonnet salsa

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Eggs cooked in cream

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Cured salmon and sourdough

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Little patas

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Sardines in tin, and Sicilian pecorino.

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My DIL made mountain yam and pork ribs soup with lots of ginger.  She blanched the ribs first. I think that blanching is a lot more efficient than skimming.

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made sushi rice this morning early.  

john just got back from a canceled dental appointment and wanted something to eat.  

Shallot, green onions, rice, peas, hoisin and oyster sauce.   roasted shrimp, eggs in jet tila's gold over silver style.   low sodium soy, sesame oil and the green tops of the green onions.  he seems happy and it doesn't seem to bother his mouth right now.

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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  Do not quote me on this.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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@liuzhou – those are some lovely little tiny clams! 

 

@blue_dolphin – looks like your egg salad passed the test with flying colors! 😁

 

More egg salad for the in laws’ lunches:

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Saturday - making 100 lunches to take to the shelters on Saturday morning.  Turkey sandwiches:

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Bananas:

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Little Debbie’s and pretzels:

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Ready for stuffing:

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We picked up lunch at one of our favorite places, Salt and Forge.  Mine was the brisket – madeira & caramelized onion braised brisket, Gruyere fondue, crispy shallots, whole grain mustard, arugula on a baguette:

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Mr. Kim got the special – a buttermilk biscuit topped with spicy Colorado-style pork, green chile, homemade queso, chimichurri and a sunny-side-up egg:

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With a side of brûléed grapefruit.  The shot:

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On Father’s Day, Jessica and I kidnapped Mr. Kim for a day that she planned.  We first drove down to Norfolk to a BBQ place named Smalls.  We were planning to either eat in the car or find a spot outside somewhere, but got incredibly lucky, considering it was Father’s Day.  There was only one other party on the opposite side of the dining room from us.  We had not one person near us and the delightful server wore her mask the entire time.  We started with a favorite – fried pork rinds with Old Bay – still crackling when they got to the table:

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Mr. Kim had the pork ribs, collards, and house made pickles:

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Jessica had the Alabama pulled chicken sandwich with baked beans and some really good boardwalk-style fries:

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I had the crab cake with beans:

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Every single thing was so good.  The ribs were extremely meaty and not overcooked.  The beans might have been the best thing on the table.  And the crab cake was ALL crab.  We thought it was definitely worth the drive and better BBQ than we have found in Richmond, though there are a few places we haven’t been yet. 

 

I used some of the leftover filling from the Breakfast Pockets that I made for my inlaws’ breakfasts to make a grilled sandwich .  Used the leftover - starting to get hard - challah and put it in the CSO to steam for a few minutes to get everything warm and softened:

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Grilled in butter:

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1 hour ago, weinoo said:

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Tartines of the @Margaret Pilgrim branded rillettes. That's a spicy Calabrian pepper on one half. Big salad alongside.

You have rewritten the book!   I kill for Calabrian peppers.   

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eGullet member #80.

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2 hours ago, weinoo said:

979827502_Rillettesonbaguette06-23IMG_1336.jpeg.49e1bb25b07112dc8d69d5a1788516a0.jpeg

 

Tartines of the @Margaret Pilgrim branded rillettes. That's a spicy Calabrian pepper on one half. Big salad alongside.

 

Seriously, how do you feel that yours compare with the AOC rillettes du Tours or Mans you've enjoyed in France?     And don't be modest!


eGullet member #80.

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8 minutes ago, Margaret Pilgrim said:

 

Seriously, how do you feel that yours compare with the AOC rillettes du Tours or Mans you've enjoyed in France?     And don't be modest!

 

It could be almost on par, especially on that baguette from Pain d'AVignon! But - I'd rather be eating it in France.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Soup (not shown), salad, pita and hummus.  There was too much salad!...I can feel my ears growing. 

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Skewered and packed one of the other red meats for Hubbys work lunch tomorrow. I just can't do it myself, too strong/gamey, have to air out the house after. 

🦘🦘

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Tuna salad that I mixed with some peas and some store bought macaroni salad on some little gem lettuce.

John was just eating his eggy potato breakfast at the same time.🤨

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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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I have a lot of tacos from a jamón my husband bought...he said he is taking a break from it! Good. He found another local Spanish store and he was going crazy ordering whole jamones. This last leg was not very successful with the kids and me, quite salty. So I made with it some “sugo finto” literally “fake sauce” like a ragú no minced meat but prosciutto, or better jamón. I can see some croquettes in the near future 

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Tinga de pollo served on some arborio rice... I know, I know, wrong kind of rice, but I like it.

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A cigarette is the perfect type of a perfect pleasure. It is exquisite, and it leaves one unsatisfied. What more can one want?  - Oscar Wilde

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50 minutes ago, Wolf said:

Tinga de pollo served on some arborio rice... I know, I know, wrong kind of rice, but I like it.

 

 

I am a "wrong rice" person too. Usually pantry has Calrose but sometimes basmati or jasmine. 

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Rye bread

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Ricotta I made

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Smoked sprats and tomatoes.

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Hominy in the style of Austrian Gröstl. Rendered crispy Iberico charcuterie and more radi alongside.

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@Franci, ideas for your salty jamón: steamed clams in sherry (almejas con jamón). In frittata. Broad beans (habas con jamón).

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Last nights planned dinner got moved forward to today, as the kids wanted to eat Mexican last night, so we went to a favorite spot, only to find it closed, so we went to another favorite (if non-Mexican) place, where, despite it being not a Mexican place, I had tamales and chili.

 

Today for Sunday lunch, we had veggies:

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Two noteworthy things about this lunch:

 

1. I made the best squash casserole I ever made, thanks to @Shelby mentioning and linking to @Jaymes' squash technique. I cooked the squash per that technique -- sauteeing an onion in butter, adding the diced squash (mine were young and tender, from my garden, so I didn't peel) and cooking on low as they stewed in their own juice. I then let it cool, added a cup and a half of grated cheddar, two eggs and a sleeve of crushed Ritz crackers, saving some of the crackers to dust on top. I put it in a baking dish, sprinkled the remaining Ritz crumbs on top, and baked it at 375 for about 45 minutes. Squash were seasoned with Lawry's seasoned salt and pepper. Just superb.

 

2. If you have one of those brownie pans that allows you to bake square individual brownies, that creature is magnificent for baking cornbread. Great proportion of crust to crumb, and ideal to split horizontally and make, say, a breakfast sandwich out of.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@BonVivant – the breads that you feature are just remarkable.  I would love to have access to them.

 

@kayb – those Italian green beans and tiny red skins are a favorite here.  What is that at 7 o’clock?

 

On Friday, I made lunch to take to the In Laws yesterday – just purchased cold cuts, chips, fruit, and tuna salad:

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I don’t know if anyone remembers that we were led to believe that they didn’t like anything but mayo in their tuna and when we got there we found out they were actually normal people and liked eggs and sweet pickles.  That’s what they got this time. 

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1 hour ago, kayb said:

<snip>

Today for Sunday lunch, we had veggies:

1459125566_veggielunch.thumb.jpg.00f6ba89686a0210efb99c7bd7195779.jpg

 

Two noteworthy things about this lunch:

 

1. I made the best squash casserole I ever made, thanks to @Shelby mentioning and linking to @Jaymes' squash technique. I cooked the squash per that technique -- sauteeing an onion in butter, adding the diced squash (mine were young and tender, from my garden, so I didn't peel) and cooking on low as they stewed in their own juice. I then let it cool, added a cup and a half of grated cheddar, two eggs and a sleeve of crushed Ritz crackers, saving some of the crackers to dust on top. I put it in a baking dish, sprinkled the remaining Ritz crumbs on top, and baked it at 375 for about 45 minutes. Squash were seasoned with Lawry's seasoned salt and pepper. Just superb.

<snip>

 

Recipe links, recipe links. I've just been down the rabbit hole, looking for that recipe and wondering what I'd missed in the last few weeks. Now it looks as though it's an older reference (whew! I'm not losing my mind...yet....) Am I correct in thinking that you used @Jaymes squash recipe for the technique only, then added the crackers to make more of a casserole? I've been poking around @Shelby's writings and found a reference to this recipe of Jaymes' in the Squash Cook-off topic. Your treatment seems to add another step to make it into a casserole. I found this recipe posted by @Mayhaw Man, credited to @Marlene that seems close kin: Delta Delight Squash Casserole.

 

I'm not trying to pick nits; I'm just trying to save other readers some search effort. There are a lot of squash casserole recipes in these forums!


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

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21 minutes ago, Smithy said:

 

Recipe links, recipe links. I've just been down the rabbit hole, looking for that recipe and wondering what I'd missed in the last few weeks. Now it looks as though it's an older reference (whew! I'm not losing my mind...yet....) Am I correct in thinking that you used @Jaymes squash recipe for the technique only, then added the crackers to make more of a casserole? I've been poking around @Shelby's writings and found a reference to this recipe of Jaymes' in the Squash Cook-off topic. Your treatment seems to add another step to make it into a casserole. I found this recipe posted by @Mayhaw Man, credited to @Marlene that seems close kin: Delta Delight Squash Casserole.

 

I'm not trying to pick nits; I'm just trying to save other readers some search effort. There are a lot of squash casserole recipes in these forums!

Yes, it is exactly that technique you linked. I followed it exactly through the initial cook, let it cool a bit, stirred in the eggs, cheese and Ritz crumbs, saving some crumbs back to sprinkle on top. Rough proportions-- I used a medium Vidalia (large for any other onion, medium for a Vidalia; I'd guess a cup, diced); a half stick of butter; 4 medium yellow squash; 4 oz Cheddar, grated (standard Kraft sharp), 2 eggs, 1 full sleeve crackers, crushed and divided. Baked at 375 for maybe 40 minutes. As close to a recipe as I can give you.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Thanks, @kayb. I usually get the fisheye if I try to work squash into our diet, but I may try to sneak some in via this method. ;) 

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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

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