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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 ;)

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Noodles, chard and edamame.

dQvViVL.jpg

 

Daikon kimchi alongside

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Confit yolk

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More yolk? Yes, salt-cured

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A savoury porridge of hominy and beetroot puree

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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.

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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!

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@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”:

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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:

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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”:

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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:

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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:

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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:

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Beef Milanese cemita:

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

 

Chicken cemita:

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Chicken tamale:

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Street corn:

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Fried plantains:

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Beans:

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Sweet potato:

IMG_3013.jpg.a22823bc8a203c6a3dba52754a136eed.jpg

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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.

 

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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.  

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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.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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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:

 

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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...

 

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

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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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My third meal from this amazing banh mi. 
 

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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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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

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Chris Hennes
Director of Operations
chennes@egullet.org

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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.

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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. 

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PastaMeshugana

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

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

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@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.

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@BonVivant – I know that I would hugely overserve myself with that crate of figs next to me.

 

@Chris Hennes – that sandwich has Mr. Kim and I regretting that we have no access to such gorgeous meat and bread!  Well done!

 

@chefmd – Love the bologna and mayo on white bread.  It is sometimes the perfect treat! I agree with rotuts that mortadella is lovely (I even like the pistachios), but I love bologna for what it is, too. 

 

Saturday lunch was some Wegman’s goodies I’d gotten on my shopping trip:

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Fruit salad, baguette, a hybrid bleu/Brie cheese, and local honey.

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Visiting the Andechser monastery, about 40 km from Munich. There are boasting one of the oldest monastery beweries of the area ...


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Judging from the interior of the church, sales of beer have been rather good in the last 5 centuries or so ...


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Of course, monastery beer was sampled together with a small lunch snack.

 

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The crackling here is otherworldly 🤤

 

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