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Lunch 2021


liuzhou
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1 hour ago, Constantin Peters said:

 

 

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That is what I call well-seasoned; has that pan always been yours, or did it come from some restaurant where you might have picked it up at auction?

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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1 minute ago, weinoo said:

 

That is what I call well-seasoned; has that pan always been yours, or did it come from some restaurant where you might have picked it up at auction?

Just ten year use. And not even taking care or it that well, I do use dish soap, for example, but only when it becomes necessary. After that, just more oil and that´s it. Maybe it is the love I have for it that makes the difference, haha.

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IMG_4248.thumb.jpeg.1d355e271f8824e6965cad87d1708b61.jpeg


Egg salad wraps. House-pickled carrots and celery. Reheated Gabilla's knishes.

 

Cheated on the pickles - all I did was julienne some celery and carrots, and put them into the leftover brine from some Pickle Guys' turnip pickles we'd finished...worked fine.

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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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Since DH is away, I indulge in things he would "yuck" on. Jarred herring in cream sauce over some salad greens, a few cherry tomatoes, and some of my homemade pickled fennel. The herring is something from my childhood (Grandparents ate it often) and it seems like every couple of years I get the urge. Then I'm sick of it by the time I finish the small jar.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Some Garlic pork (I cut up garlic and included it around the pork while Sous vide) and asparagus.

 

Paired with a 2008 Cab (Wine will go better with the steak tomorrow.)

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22 hours ago, BeeZee said:

Since DH is away, I indulge in things he would "yuck" on. Jarred herring in cream sauce over some salad greens, a few cherry tomatoes, and some of my homemade pickled fennel. The herring is something from my childhood (Grandparents ate it often) and it seems like every couple of years I get the urge. Then I'm sick of it by the time I finish the small jar.

I also eat things like herring when DH is traveling.  It was a staple during my life in Russia.  Now I have a craving for it but DH is not going anywhere in the near future.  May be he will have to look the other way...

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Fried rice. Cabbage, scallions, eggs, chopped shrimps. Chili, garlic, ginger. Caramelized soy sauce and sugar, Thai yellow soy beans sauce, MSG.

 

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~ Shai N.

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Today it's Wagyu Sirloin and more asparagus - they didn't have ribeye which is prefered, but this isn't too bad.  For dessert my wife made me panna cotta - which is my favorite dessert, and it's my birthday in 2 days.  Since I don't drink much wine midweek this continued the 2008 Cab from Whitehall Lanes I had yesterday.  I had some fancy salt with the steak - that's all that's needed.

 

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Posted (edited)

Thai food today at a relatively new place around the corner

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Plum drink - a little sour, sweet and salty!

 

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Green-ish mango salad with shrimp and nam pla waan dressing - it was good but I missed the dried shrimp and fermented shrimp paste which is typically in nam pla waan

 

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Bamee with bbq pork and crab meat

 

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Crab fried rice

 

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Pak boong (morning glory)

 

Edited by KennethT (log)
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Simple flatbread

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Very ripe tomatoes pulsed in the food processor. Can't eat Thai coriander but Turkish is very mild, and when I add oil, acidity and salt to it the soapy taste is gone.

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With balsamic vinegar and olive oil

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Roe jackpot. Salmon skeins in 2 containers, a mix of mackerel/herring and other small fish's roe. 1,5kg in total. My smoked herring also had roe. Wish I could share this with @chefmd!

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Immediately ate some salmon roe with lots of butter (raw milk, from a dairy farmer in my area) and bread. The rest was cured so they could keep a bit longer.

Ate it again the next day coming home from a 3 hour walk in the woods. Don't like Russian food? More for me, and chefmd.

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Asparagus harvested the same morning (from a farm 12 minutes away by bicycle)

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Curing the roe is time consuming. Much of it is removing the roe from the inner membranes and I don't have a tool (which resembles a mesh frame, on which you gently rub the skein up and down and the roe fall into a container underneath). I had so much time to think about the next holidays (if possible any time soon), I even learnt something new about myself!

 

Salmon roe be like

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Hours later when I was finally done... (yes, that's my affectionate face!)

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Posted (edited)

Today's salad:

 

Romaine

Cherry tomatoes

Celery

Radish

Baby bella mushrooms

Avocado

Monterey Jack/Colby cheese

Shredded smoked chicken from sunday's leftovers

Cubed ham

Spanish olives

Pepperoni

Hard boiled egg

Crumbled Danish blue cheese

Grillo's half sour pickle. 

 

 

 

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Edited by Wait. Wot
Forgot pepperoni fixed typo (log)
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On 5/30/2021 at 3:14 PM, blue_dolphin said:

I believe I properly pronounce the word but if I were presented with a teleprompter, especially of the sort that barely shows a full word at a time, I might get messed up, as I often do when trying to spell it!

Absolutely!  I'm talking about the "professionals" who say it ALL THE TIME and make such a big deal out of their inability to pronounce it.  

 

@RaamoHappy Birthday 🤡!  Hope it was wonderful.

 

Having after-church lunch IN the restaurant is back for us!!!  Sunday before last – Mr. Kim’s club:

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The Swiss cheese was unusual, but it was good!  With potato salad.  I had the open faced turkey sandwich, butter beans (canned – yuck) and fantastic spoonbread:

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Last Tuesday - lunch at our favorite drug store lunch counter.  I had tuna on rye with cheese:

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Mr. Kim had the Italian sub:

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On Saturday Jessica and I had lunch at our favorite French brasserie.  Croque Madam for her and a Monsieur for me:

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And piles of frites for both of us. 

 

Bite from leftovers at home - just so you can see that lovely ham:

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@Paul Bacino 

 

what a fine idea !

 

Ill have to look for some M. 

 

no pistachios , please

 

but the large diameter version.

 

betting the chips

 

( BBQ ? )

 

elevate and make the wrap

Edited by rotuts (log)
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Lunch on Sundays is often a light affair, so we can eat dinner early...

 

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Salad with Spanish tuna, piquillo peppers, anchovy-stuffed olives, other usual suspects except celery, which was for dinner.

 

And...baguette from Balthazar!

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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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