Lunch 2021

[Raamo]

We are getting boxes from a CSA this summer, this past week it came with radishes and bok choy. Luckily they provided a recipe they got from vegetariantimes.com Sweet ‘n Sour Bok Choy and Radish Stir Fry

 

 

It was much better then I expected.

[BonVivant]

Fried creamy, mild feta. I drenched it in honey.

 

Both stuffed with rice. (I didn't touch this because rice)

 

Roasted aubergine & sweet pepper "salad" (right)

 

"Tamaras" of salmon roe

 

Based on Cretan "Dakos", toast with tomatoes and grated feta.

 

 

People be like "why you never go out?" All my stuff is here, including my food.

 

Yogurt

 

Tahini pastry

 

 

Cheesecake for me

[KennethT]

A few weeks ago, my wife attended a work event that had a really nice gift bag...

 

So, what better holiday lunch would there be? The toasts on the left were a little gross so we got a nice locally made baguette and a few other things to supplement it:

 

 

 

[liuzhou]

I mentioned 酸菜鱼 (suān cài yú) in the Chinese Pickles and Preserves topic here. This soup dish of fish and pickled mustard leaf is a Sichuan classic. Today, I came across a variant. This was 酸菜鱼分 (suān cài yú fěn) i.e the same fish and pickles served with rice noodles. Thinly sliced grass carp; sour and spicy, pickled vegetation; smooth rice noodles - perfect lunch.
 

 

Edited July 5, 2021 by liuzhou (log)

[Duvel]

5 hours ago, KennethT said:

my wife attended a work event that had a really nice gift bag...

Clearly, I‘ve got the wrong job 😢

[JoNorvelleWalker]

14 minutes ago, Duvel said:

Clearly, I‘ve got the wrong job 😢

 

Or the wrong wife.

 

[Duvel]

Got a rabbit today and fried the liver for a quick lunch. Augmented by some Mett (extra protein for the industrious home office manager) …

 

[scamhi]

lunch yesterday was the number 6 from White Bear. Wontons in chili oil. A total umami bomb

[scamhi]

I had eggplant and ground pork that needed to be cooked. throw in some cubes of soft tofu and lunch happened.

Kinda like a mapo tofu with eggplant

[robirdstx]

My lunch today looked a bit blah but it was flavorful and hit the spot!  

 

 

Beef Enchiladas with Rice and Refried Beans

 

[BonVivant]

"Parent-child"-style: poached prawns and freekeh mixed with roasted prawn roe.

 

Cured salmon and roe

 

Seared scallops (drenched in Korean soy sauce and sesame sauce).

 

Several types of pungent cress

 

On my 5th kilo of cherries.

 

Matcha

 

Dipped in 99% Lindt

 

Prawns and oyters, but it's more about the beer.

 

[Kim Shook]

@BonVivant – those tahini coils look wonderful and sound like something I’d love.  I’m a big fan of tahini.

 

We had house guests over the 4^th of July weekend.  Our first ones in over a year.  On Saturday we took them into the city for lunch.  We ate at a place we end up at often – Salt & Forge.  One friend had the turkey and blackberry sandwich:

Herb-roasted turkey, blackberry-serrano jam, Brie, crispy shallots, arugula, honey whole wheat.

 

His wife and I had the Brisket:

Madiera & caramelized onion braised brisket, Gruyère fondue, crispy shallots, whole grain mustard, arugula, baguette.

 

Mr. Kim the Posto:

Soppressata, capicola, mortadella, country ham, fresh mozzarella, sun-dried tomatoes, red onion, arugula, red wine vinaigrette, baguette.

 

Jessica had the Chicken, Bacon, Ranch:

Chicken breast (crispy), bacon, buttermilk ranch, pickles, lettuce, tomato, red onion, brioche.

 

We then did a little wandering around in the Scott’s Addition neighborhood and stopped in at the Black Heath Meadery.  We shared a couple of flights and one glass:

The glass was “Living Reflection” – tangerine with a hint of honey.  The flights included “Blue Angel” – pink lady apple juice and honey, “Sour Cherry” – traditional mead with Balaton and Montmorency cherries and sour tonic, “Respect the Elders” – a blend of two berry meads.  Black currant, black raspberry, blackberry, and elderberry, fermented with orange blossom and Zambian wildflower honey (this was the BEST), “Ginger” – traditional mead with baby ginger, and “Double Barrel Pecan End of the Wait” – bourbon barrel aged honey conditioned on smoked pecans then aged an additional six months in Reservoir bourbon barrels. 

 

Mead is lovely.  So mellow and comforting – it was unseasonable cool, so it suited the day.  We were kept company by their most important employee, Otis:

 

Then on to the Blue Bee Cidery.  Possibly we did it backwards.  Considering the fact that I’m not wild about wine, these two stops could have been designed for me.  Instead of a flight, we got individual glasses.  Blackberry Ginger cider two ways – chilled:

 

And frozen:

 

Friday was my birthday.  I introduced Jessica to a favorite “ladies who lunch”-type place that Mr. Kim and I eat at a lot called Lulu Belles.  Jessica had the Estelle:  Roasted turkey, fig jam, Granny Smith apples and brie, wheat with sesame noodles and street corn

The sandwich was MUCH better than the picture indicates, and the sesame noodles were great – not too much sesame oil.

 

I had the ham, cheese, and apple quiche with side salad:

Quiche was great, but the standout was the crust – it was crisp and flaky and delicious. 

 

Today Jessica and I ended up having lunch at a new place across the river called the Brickhouse Diner.   We shared the tots with cheese and bacon:

 

She had the fried shrimp and baked potato:

The shrimp were wonderful and perfectly cooked.  Can’t remember the last time I saw a foil wrapped baked potato, though.

 

I had a very good house made gyro and very ordinary onion rings:

[heidih]

@Kim Shook wow what an assortment of taste combinations that all appeal. Thaks for the visual taste tour. Now it is almost 8pm and I am hungry. Don't usually eat late

[BeeZee]

salad from local chain, Honeygrow...arugula/greens, red grapes, chicken, quinoa, farro, feta, carrot, beet, candied pecans, fresh lime and ginger dressing

 

[Kim Shook]

Jessica made some egg salad from some IP eggs I had hanging around the fridge:

[blue_dolphin]

As someone who doesn't eat much meat, I'm not sure what came over me, but I decided to try a local BBQ pop-up that's been getting some good press. 

That's a  1/2 lb piece of brisket in front and a beef rib (aka dino bone) in the back

 

Cut side of dino bone.  See thumb at lower left for scale:

I suspect this will be lunch and dinner and maybe lunch again....

 

 

[rotuts]

sliced thin

 

in a Spinach salad

 

w the right mix-ins ?

Edited July 17, 2021 by rotuts (log)

[Anna N]

13 minutes ago, blue_dolphin said:

Cut side of dino bone.  See thumb at lower left for scale:

You can have the brisket but that fino bone is one of the best pieces of beef in the world in my opinion. They used to be easy to come by and I often cooked them but they became scarcer than hens teeth and twice as expensive. They need to be enjoyed alone or with someone you totally love and trust. Manners spoil them. Fingers and lots of napkins suffice. 

[BonVivant]

I'm turning Greek! Recreated a lovely meal I had in Veria. A small local restaurant, was there between lunch and dinner and had the place to ourselves. Cook led me to the kitchen and showed me what he had. I pointed at some vegetables and some meat. What a got was a little feast.

 

My version is based on the photos of the meal in Veria. 

 

I used pork (SV'ed then grilled), the restaurant version was chicken.

 

In Veria it was a different meat. I used lamb mince.

 

All the dishes the cook made were delicious but this one was my personal favourite, because aubergines.

 

Thinking of Greece. (Btw, the Rilke quote sounds much nicer in German.)

 

The original meal and train tickets. The feral dogs were so ferocious and there were many of them (bottom left corner). Just don't make eye contact whatever you do.

[Kim Shook]

@blue_dolphin - oh, dear Lord.  That Flintstone bone!  I am SUCH a meat and potatoes girl, and beef rib and BBQ brisket is a rarely found favorite of mine.  I love beef pretty much all the ways it is cooked, but BBQ is probably my very favorite. 

 

@BonVivant – so much beautiful and delicious looking food, but what I kept coming back to were the lamb meatballs.  I adore lamb and ground lamb is a favorite.

 

Stopped for lunch yesterday at Mr. Kim’s favorite downtown lunch place, Union Market.  I had the U. M. Cheesesteak: Roast beef, sautéed onion, American cheese & Duke's mayo on a Lyon Bakery baguette with a side of salad greens with Dijon vinaigrette:

 

 

Mr. Kim had the half Italian Hoagie: Genoa salami, soppressata, capicola & provolone with tomato, shredded romaine, red onion, Duke's mayo, cherry pepper relish & vinaigrette on a Lyon baguette with Spicy Korean Pork soup:

He said that the soup was especially good.

 

Dessert was saved for home:

[liuzhou]

Seafood lunch at a friend's house yesterday.

 

 

[Anna N]

1 hour ago, liuzhou said:

Seafood lunch at a friend's house yesterday

Looks delicious.  The lazy susan had a bit of a fling as a dining table addition among friends. Not usually quite as large. Something more appropriate for condiments. 

[liuzhou]

2 minutes ago, Anna N said:

Looks delicious.  The lazy susan had a bit of a fling as a dining table addition among friends. Not usually quite as large. Something more appropriate for condiments. 

 

Lazy Susans are not that common here in family homes. Restaurants, yes - de rigeur.

[heidih]

31 minutes ago, Anna N said:

Looks delicious.  The lazy susan had a bit of a fling as a dining table addition among friends. Not usually quite as large. Something more appropriate for condiments. 

Ha first encountered the large lazy susan at the neighbors as a young girl. A large sorta oval table At that point 5 kids plus au pair plus parents and guests. Instead of " please pass" it was fun to "please spin me". I'd forgotten = thanks.

[weinoo]

On 7/17/2021 at 6:07 PM, Anna N said:

You can have the brisket but that fino bone is one of the best pieces of beef in the world in my opinion. They used to be easy to come by and I often cooked them but they became scarcer than hens teeth and twice as expensive. They need to be enjoyed alone or with someone you totally love and trust. Manners spoil them. Fingers and lots of napkins suffice. 

True that.  I used to get beautiful beef ribs; simply salted and grilled just great.