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liuzhou

Lunch 2020

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@Dejah, those egg tarts!!!  I wish I could find something like that here.

Simple lunch today - bison burger cooked medium with crispy bacon, thinly sliced red onion, bread and butter pickles, some romaine and yellow American cheese on a soft white roll.

Have been finishing up stuff in the fridge - lots of mixed salads which included the last of the 4 bean salad I had made a month or so ago.  Added some thinly sliced petit filet  as well as yellow grape tomatoes and croutons.

Vegan split pea soup - more croutons.

 

 

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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  Do not quote me on this.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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Prawn aguachile. Best I've had thus far.

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On 2/16/2020 at 8:06 PM, Kim Shook said:

The butter looked really odd to me.  I don’t think I’ve ever seen pita served with butter in my entire life.  It made me wonder if the pita cultures DO use butter on them.  I think that the folks at Zara are Turkish and wondered if that makes a difference to the use of butter. 

 

 

I've had dishes made with ghee in a few Egyptian and Ethiopian restaurants that were served with pitas. Notably fava beans and hummus with ghee are quite good, if you happen to tier of olive oil.

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~ Shai N.

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Fried Chicken Liver Po'Boy with Mint and Asian Pear from Everyday Korean

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This photo fails to show how delicious this was.  Should have taken one of those mid-bite close-ups but I couldn't stop eating 🙃 The combination of gochujang mayo with the lightly pickled slaw of red onion, Asian pear and fresh mint was so good.  I kept opening up the sandwich to add more!


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Lunch over the last few days:

Curry Butternut Squash Soup with toasted rye bread:

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And Borscht made by a pal. It was tangy and addictive. Did I say I love dill...a LOT?!

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Using up bits of bay scallops, cod cheeks, and shrimp for au gratin - spread over Shirataki Fettuccini
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Dejah

www.hillmanweb.com

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10 hours ago, blue_dolphin said:

Fried Chicken Liver Po'Boy with Mint and Asian Pear from Everyday Korean

Hard to imagine anything more delicious.  

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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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Using up some of the leftover baked ham - Ham and Wild Rice Soup. Recipe is for slow cooker - 6 hours. I used the pressure cooker with just the wild rice for 30 minutes, then switched to slow cooker function with all the ingredients - 1 hour. Lovely hearty lunch!

 

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Dejah

www.hillmanweb.com

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SV roe. Iberico Schmalz is invisible underneath, it goes so well with the roe and super dense seedy rye bread. The bread slicer at the bakery must be incredibly sharp and I'm thankful for that because there's no way I would want to slice it myself at home.

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Aguachile on another day, with red sauce, at my favourite restaurant in Loreto. But I could eat aguachile twice a day. Maybe. I shall try that next time.

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The rest of this piece of fish I caught cooked "a la plancha" for tacos.

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Another meal earlier...

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17 hours ago, robirdstx said:

Today my birding buddy and I were on a birding tour of the famous King Ranch. BBQ Lunch was included!

 

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My Plate: Brisket, Sausage, Beans and Coleslaw

 

Isn't that place incredible?  Did you see javelinas?  My question is how was the coleslaw?


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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On 2/23/2020 at 11:58 AM, BonVivant said:

SV roe. Iberico Schmalz is invisible underneath, it goes so well with the roe and super dense seedy rye bread.

 

What is SV roe?  Google did not help me.

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Did a Fava Bean stir fry-

Evoo/Garlic/Egg/Rice/Saffron Salt/Chile Paste/Cilantro

 

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Its good to have Morels

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We have a new place called the Lebanese Bakery.  I haven’t been, but Jessica brought some leftovers by the other day.  Mini pizzas:

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I pulled the peppers off after the picture.  So simple, but very good.

 

Some pastries:

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Obviously, we got to them before I took the picture.  There were six of them and they were fantastic. 

 

Drove downtown to pick up Mr. Kim so that he could get his car from the mechanic’s and he treated me to lunch at Roy’s.  Roy’s is a walk up burger joint that has been open since 1961.  Classic burgers – wide, soft buns and squished burgers.  I had the bologna burger with mustard and cheese:

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Best bologna burger outside of Cozy Corner in Memphis!

 

A Bama Stinger for him:

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Nacho cheese sauce, pickled jalapenos, mustard and grilled onions.  We shared their fabulous fries:

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Dammit. Now you have me wanting barbecued bologna from Cozy Corner. I may have to make a Memphis run here shortly.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Today, I did something I haven't done for years. Strange times. I usually call these "train noodles" as the only time I really ate them was on long train journeys as little else was available. But now with high speed trains all over the place, journey times have been slashed. It used to take me two whole days to get to Beijing. Hong Kong took 14 hours - Now it's 5.

 

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Opening the packet, I find this.


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Dried noodles, four packs of chemicals and a folding plastic fork. From top left and moving clockwise,  the four packs are dried veg and shrimp (I guess there was about half a small shrimp in there); taste powder (chicken bouillon and MSG); soup flavouring (?); vinegar.

 

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After carefully scutinising the dried veg and discarding  anything yellow which may be the dreaded c@rn, these ingredients are combined and boiling water applied, the pack resealed and left for a bit. I used to know exactly how long until they were ready - the amount of time it took me to smoke one cigarette, but I gave up smoking twenty years ago, so that no longer helps.

 

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Actually, they weren't so bad, but I'll probably not be back there for a long time. I hope.

 


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4 hours ago, liuzhou said:

Actually, they weren't so bad, but I'll probably not be back there for a long time. I hope.

I was disappointed a couple of days ago to discover there were no bowl noodles In my pantry.  I usually foof them up with some fresh vegetables and a protein. 

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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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On 2/26/2020 at 8:09 PM, Anna N said:

I was disappointed a couple of days ago to discover there were no bowl noodles In my pantry.  I usually foof them up with some fresh vegetables and a protein. 

 

I very seldom buy them. There are so many fresher noodle options here (in normal times).


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