Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

liuzhou

Lunch 2020

Recommended Posts

1 hour ago, Chris Hennes said:

 

 

DSC_5713.jpg


Sounds and looks delicious. And what a great photograph as well!

  • Like 1
  • Thanks 1

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Share this post


Link to post
Share on other sites

00000IMG_00000_BURST20200801135638590_COVER-01.thumb.jpeg.0bbd27306d07c676c3c453f0f1fcdd69.jpeg

Spaghetti with chili and mint (from my garden)

  • Like 7
  • Delicious 2

Share this post


Link to post
Share on other sites
19 minutes ago, KennethT said:

 

Spaghetti with chili and mint (from my garden)

Looks great but I think you need to expand "garden" as indoor carefully curated but possible in an NYC apartment ;)

  • Like 1

Share this post


Link to post
Share on other sites

Noodles, chard and edamame.

dQvViVL.jpg

 

Daikon kimchi alongside

HvU3av8.jpg

 

Confit yolk

sHJXAq3.jpg

 

More yolk? Yes, salt-cured

ERHNV5u.jpg

 

A savoury porridge of hominy and beetroot puree

cRjs5ld.jpg

 

 

On 7/26/2020 at 11:17 PM, Katie Meadow said:

@BonVivant your cherry dumplings are so lovely. Have you ever tried making them--or other fruit dumplings--in potsticker fashion to get a crispy bottom? I've made "apple wonton fritters" doing a shallow fry so they are crispy, but never thought to use round dumpling wrappers for a fruity snack. Sounds so good!

 

I have actually done dumplings gyoza-style, with blueberries. Unfortunately, there was no natural light that day and this week I'm out of dumpling wrappers. Next time.

 

On 7/27/2020 at 4:28 AM, JoNorvelleWalker said:

 

Are they sweet cherries or sour cherries?

 

 

I don't know the name of this variety but it's big, fat, juicy, sweet-sour kind.

  • Like 5
  • Thanks 1

Share this post


Link to post
Share on other sites

Lunch today, we got fresh corn from my sister (picked this morning) and had potatoes to use.  When my wife said she was in the mood for a potato salad I looked in Jack Bishop's book and found a recipe for this:20200802_112623.thumb.jpg.fbbe5937de950d9323dfc87c53b59c31.jpg

 

It's Creamy Potato Salad with Southwestern Flavors

 

I normally hate potato salad, but Jack uses less Mayo then my wife says most do, and adds chipotle chilies, lime juice, and cilantro.

 

I really enjoyed this, and the corn was really good too!

  • Like 7
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)

00100trPORTRAIT_00100_BURST20200802135716502_COVER.thumb.jpg.57bb26539971e770a60af3312d155684.jpg

 

 Teochew Bak kut teh noodle soup. Pork broth made healthy using chicken breast.


Edited by KennethT (log)
  • Like 4

Share this post


Link to post
Share on other sites

@shain – great color on that corn!

 

@robirdstx– dern!  I need to make that cheese.  I even went out and got the right cheese sticks. 

 

On Wednesday we picked up lunch at a local deli.  Mr. Kim had the “club”:

IMG_2990.thumb.jpg.a595fbb047185951110ecea4e2f60364.jpg

It was honestly a little stodgy.  It needed more bacon or some ham – there was just way too much dry turkey.  And the tomatoes were almost non-existent – unforgivable in VA in summer.  I had the ham, roast beef, salami, muenster sandwich with Russian dressing:

IMG_2991.jpg.635e18b8305b9da3df1dfec5516bf01a.jpg

The meats were delicious and plentiful and the bread, as always fantastic, but it needed more cheese and dressing.  We shared this enormous “side salad”:

IMG_2989.jpg.f22e71781cc59043f218fdbaab01db4c.jpg

It was in one of those square sandwich clamshells, but when fluffed out into a bowl, it was more than enough for both of us.  They need to bottle and sell their 1000 Island dressing. 

 

Lunch on Thursday was weird.  I started with this marked down Ukrops’ (local food manufacturer – used to be a grocery store) single serving sausage quiche:

IMG_3001.jpg.3a5bd6c6db1a99c64258640f58657fe5.jpg

It tasted very good, but the sausage had a really unpleasant texture.  It was almost as if a very thin, crunchy plastic had been put into the sausage.  I don’t know what it could have been, but it was very off-putting, so I tossed it and got out some crackers and “crab” dip:

IMG_2999.thumb.jpg.86322046d94e598121abc70b34aabae3.jpg

MUCH better!

 

I had a couple of days of not feeling so great, but woke up yesterday feeling much better, and we decided to pick Jessica up and drive over to Charlottesville to get lunch at Al Carbon.  This is a central American place and our official family restaurant, perhaps our favorite food destination on the planet.  We’ve introduced everyone we can to Al Carbon.  We just order everything we like and take home what we can’t finish.  We found a cool, shady, secluded place in a city park and had a picnic.   Chicken:

IMG_3014.jpg.39d276610efeea445f646e7b3294849a.jpg

 

Beef Milanese cemita:

IMG_3015.jpg.0601a9d4a044dbabc6463e8ba72feb13.jpg

With avocado, fresh Oaxaca cheese, red onions, and a slice of ham.

 

Chicken cemita:

IMG_3016.jpg.1b6064c72f7dcc99521c385e82076a58.jpg

 

Chicken tamale:

IMG_3011.jpg.c5786e35e5f8f74cd21769c2cfd5d814.jpg

 

Street corn:

IMG_3009.jpg.4e66e5281a9c9c8ea9d0f70a1a6d4cb2.jpg

 

Fried plantains:

IMG_3010.jpg.5e04b24fc940cf719ad9ebb12f289cd3.jpg

 

Beans:

IMG_3012.jpg.b786b412bdbab2b5bf66906aee6c8efb.jpg

 

Sweet potato:

IMG_3013.jpg.a22823bc8a203c6a3dba52754a136eed.jpg

  • Like 11
  • Delicious 1

Share this post


Link to post
Share on other sites
27 minutes ago, Kim Shook said:

Beef Milanese cemita:

 

IMG_3015.jpg.0601a9d4a044dbabc6463e8ba72feb13.jpg

With avocado, fresh Oaxaca cheese, red onions, and a slice of ham.

 

Chicken cemita:

IMG_3016.jpg.1b6064c72f7dcc99521c385e82076a58.jpg

 

 

@Kim Shook, food looks great. Is that white stuff (in the cemitas) all cheese? It almost looks like cole slaw as well. Looks like some avocado (above and below the meats) and some mayo as well? TIA.

 

  • Like 1

Share this post


Link to post
Share on other sites
2 minutes ago, MokaPot said:

 

@Kim Shook, food looks great. Is that white stuff (in the cemitas) all cheese? It almost looks like cole slaw as well. Looks like some avocado (above and below the meats) and some mayo as well? TIA.

 

Yep.  That's all cheese - no slaw.  And definitely avocado.  But they don't mention any mayo or dressing of any kind.  I don't think that even fresh  Oaxaca cheese is that creamy?  Not sure about that.  

  • Like 2

Share this post


Link to post
Share on other sites
2 hours ago, liuzhou said:

Porkburger and Chips

 

I will take one of those over a beef one any day

Share this post


Link to post
Share on other sites
5 hours ago, Kim Shook said:

@liuzhou – the pork burger and chips look like a perfect lunch.  Does the burger get season or brushed with anything?

 

The burger patty was seasoned with the usual s+p, plus chilli flakes. No brushing involved.

  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites

Two pretty weird lunches. My lunches, falling as they do in between breakfast and dinner, are starting to become mostly repurposed stuff. I guess that's OK, in the middle of the 5th month of a pandemic? So, without further angst ado:

 

1487261595_Borsctlunch08-05IMG_1820.jpeg.f9f909704c100f2cb33e403ee8b95531.jpeg

 

Sig Eater loves her borscht. This was an ok version, actually. But beets are interesting - some are super sweet, some more earthy, etc. etc.  Here, with a dollop (or two) of sour cream. Freshly made (at lunch!) za'atar pita crisps. Crudités. Baba ghanoush. Tzatziki.

 

Another day, another lunch...

 

247279781_Tabboulebabalunch08-04.jpeg.d6cd274d2703801402561fe2a6ddbc80.jpeg

 

Included tabbouleh on (Boston?) lettuce leaves. Baba ghanoush on crackers. Something else leftover I think?

  • Like 7

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?

Share this post


Link to post
Share on other sites

My third meal from this amazing banh mi. 
 

5C56A521-43E7-4CC1-8BFE-9C4EC20F901E.thumb.jpeg.9b4371ec8b313e458ef615061917514e.jpeg

  • Like 3
  • Thanks 1
  • Delicious 1

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

Share this post


Link to post
Share on other sites

From the 1001 Indian recipes: Marinated Veg with butter cream sauce

 

20200808_110725.thumb.jpg.5e29457a36220abe46a81780583fd7fd.jpg

  • Like 5

Share this post


Link to post
Share on other sites

Garden "picnics"

Y6F5p4t.jpg

 

9Di3HO9.jpg

 

BELSlTE.jpg

 

Orange tomatoes

11wglse.jpg

 

Creamy purple cauliflower

0CBUUfc.jpg

 

And vinho verde

it5xep5.jpg

  • Like 9
  • Delicious 1

Share this post


Link to post
Share on other sites

Obviously along the same lines as the pastrami on rye I posted about a couple of weeks ago, here is homemade Wagyu short rib pastrami, juniper sauerkraut, and mustard, on the Modernist Bread pretzel rolls I made yesterday. I toasted the split roll in butter and then heated the pastrami and kraut through, served hot. Phenomenal.

 

DSC_5803.jpg

  • Like 7
  • Delicious 3

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Sometimes I am all cooked out.  DH came to my rescue with bologna sandwich.  I asked for generous amount of kewpie mayo.  There are also pickles that you can not see.

42988D8C-A2FD-4201-949D-83399FA1885F.thumb.jpeg.27174f3c32430af5f981ff594a68d9ac.jpeg

  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites
10 hours ago, Chris Hennes said:

Obviously along the same lines as the pastrami on rye I posted about a couple of weeks ago, here is homemade Wagyu short rib pastrami, juniper sauerkraut, and mustard, on the Modernist Bread pretzel rolls I made yesterday. I toasted the split roll in butter and then heated the pastrami and kraut through, served hot. Phenomenal.

 

DSC_5803.jpg


That is a seductive looking and sounding sandwich. 


PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Share this post


Link to post
Share on other sites

@chefmd 

 

when you run out of bologna , and dont add risk to your grocery trip

 

move up to Mortadella .   ( USA , no pistachios )   imported has P's

 

no0w if you like the P's , that's up to you.

 

you wont regret it , just dont add risk to your trip.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...