Lunch 2021

scamhi · August 3, 2021

Soft Tofu with silky egg sauce recipe here chili crisp on top

Added shiitake mushrooms and the last bit of char siu

Anna N · August 3, 2021

1 hour ago, scamhi said:

Soft Tofu with silky egg sauce

5 teaspoons salt, 5 teaspoons pepper, 1 1/2 tablespoons soy sauce? Surely this is a mistake. I do not see anywhere in the recipe where all of this is used.

blue_dolphin · August 3, 2021

Yesterday's lunch (and likely today's as well) pasta & veg with a green sauce from Simply Julia, topped with a bit of feta

scamhi · August 3, 2021

1 minute ago, Anna N said:

5 teaspoons salt, 5 teaspoons pepper, 1 1/2 tablespoons soy sauce? Surely this is a mistake. I do not see anywhere in the recipe where all of this is used.

yes it is a mistake. 1/2 teas white pepper, 2.5 teas soy sauce- 1.5 teas used when sauteing the mushroom and 1 teas once stock is added, 1 teas salt

Objective Foodie · August 3, 2021

Lunch by Pol Roger at the Cherwell Boathouse in Oxford.

Heritage tomato salad with parma ham and croutons
Rack of lamb, fine beans, caramelised onion purée and confit potatoes (similar to those from QCH)
Poached Peaches, peach sorbet, pistachio and sponge

And all the wines served blind as per the tradition in out wine club. The Ridge, the Climens and the Alión were outstanding.

Lancelot · August 4, 2021

Very interesting to see a BC wine in the line up. Hope it showed well. I'll be visiting them tomorrow.

Okanagancook · August 4, 2021

1 hour ago, Lancelot said:

Very interesting to see a BC wine in the line up. Hope it showed well. I'll be visiting them tomorrow.

Yes, Okanagan wine is world class now. Lots of awards being received. Loads of international winemakers at work in the wineries. If you have it available to you, please try.

robirdstx · August 4, 2021

Gringo’s Southwest Shrimp & Avocado Salad (Ranch Dressing was on the side)

Objective Foodie · August 4, 2021

19 hours ago, Lancelot said:

Very interesting to see a BC wine in the line up. Hope it showed well. I'll be visiting them tomorrow.

It was good. It's great to see Canadian wines appear more often in wine lists. Very difficult to guess blind though, most of us thought it was a fresher style of Syrah from Australia.

I hope you enjoyed your visit!

Paul Bacino · August 5, 2021

@Anna N

I think that recipe

Had " Point 5 " .5 for S and P

scamhi · August 5, 2021

On 8/3/2021 at 12:14 PM, Anna N said:

5 teaspoons salt, 5 teaspoons pepper, 1 1/2 tablespoons soy sauce? Surely this is a mistake. I do not see anywhere in the recipe where all of this is used.

I just relooked at the recipe and it states 0.5 teas salt, 0.5 teas white pepper and 1.5 teas soy. there is a mistake on the whit ppper when you add it to the beaten eggs it says 1 teas not 1/2

Anna N · August 5, 2021

2 hours ago, Paul Bacino said:

@Anna N

I think that recipe

Had " Point 5 " .5 for S and P

Thank you. My eyesight really sucks and I did not see that.

Anna N · August 5, 2021

34 minutes ago, scamhi said:

I just relooked at the recipe and it states 0.5 teas salt, 0.5 teas white pepper and 1.5 teas soy. there is a mistake on the whit ppper when you add it to the beaten eggs it says 1 teas not 1/2

Sorry I have a very poor eyesight and I must’ve missed that all together.

Margaret Pilgrim · August 5, 2021

25 minutes ago, Anna N said:

Sorry I have a very poor eyesight and I must’ve missed that all together.

I take a double take when using French recipes where a "spoon" looks frighteningly like our "cup". Slap myself on the head and think in another language.

shain · August 6, 2021

Grilled corn. It's rare to find multi colored corn around here.

Kim Shook · August 7, 2021

Jessica is pet sitting this week in a cool neighborhood across town. I went over to visit her on Thursday to have lunch and get some kitty/puppy love. We got lunch at a new-to-us take out place owned and run by a NOLA Vietnamese family. Jessica’s chicken banh mi, fries, and egg roll:

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This was basically a pulled chicken sandwich with some carrots and cucumbers – no pickled stuff. The fries were good, but the egg roll was a standard food service kind – most likely frozen. I had the wings, fried rice, and slaw:

They were out of the regular BBQ sauce for the wings, so I got the “Sticky Garlic” sauce. The wings and the sauce were very good, but I would have preferred for them to be tossed together rather than the sauce being served on the side. The fried rice was utterly forgettable, but the slaw was great. Dessert was beignets:

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Not good. Just greasy, heavy gut-bombs☹️.

Friday:

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Lidl croissant with Costco cranberry chicken salad.

BonVivant · August 8, 2021

Pseudo Santorini "fava" puree. Santorini yellow split peas (Lathyrus Clymenum L.), nothing to do with broad beans, a variety that grows only on Santorini. Small-scale production, pricey and is the number one meze dish on the Cycladic volcanic island.

Octopus on a bed of roasted aubergine salad

Squid

Nemea is one of the wine-producing areas in Greece

Turkish tandir flatbread from my regular Turkish grocer. Made fresh daily in the shop. The 3 most important staples in Greek cuisine are bread, cheese and olive oil. A Greek saying goes "no mill - no meal".

My imaginary Cretan gran would probably be proud of me. There's more, because "philoxenia". Seared apricots drenched in honey and quark with homemade port-infused cherries.

The last thing is not Greek...

Kim Shook · August 8, 2021

Post church lunch at a new place in Ashland VA called Mallory’s Kitchen. We were the only people in the whole place, so I don’t know how long it’s going to last. That’s too bad because the food was wonderful. I had the pork chop sandwich and the mac n cheese:

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Mr. Kim had a cheese steak and fries:

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Paul Bacino · August 9, 2021

Simple ( Tomato and Meyo Sandwich )

weinoo · August 9, 2021

"Cooking."

Bacon, lettuce and tomato on that Dave's bread. Duke's mayo.

Crudités with house-made ranch dressing/dip. Double dipping allowed, as we each have our own little ration of dip!

gulfporter · August 9, 2021

Yesterday I made my first meal since early July; I had hand surgery on July 5. This Friday the doctor OK'd me for light KP duty (kudos to my husband for his divine cooking, excellent ordering of to-go and deliveries, not to mention helping me dress for the initial 2 weeks).

I made this recipe (sorry, no pics...out of practice) https://www.washingtonpost.com/recipes/masala-chicken/17928/?itid=lk_inline_manual_25 Developed by Chetna Makan, a British Bake-Off finalist 2014. The flavors were fine, but it didn't get crispy enough which is likely due to my Fear of Frying.

Made a raita with Persian cucumbers using the only non-sugared yogurt we can find here (from a local goat farm). I took an open jar of locally made mango chutney and ramped it up with garam masala, fresh ginger, fresh serrano peppers.

All in all a fine meal that I want to try again to see if I can get a better crust. Decided it needs a 3rd condiment...multiple Indian condiments are essential to a great meal IMO.

This morning a whipped up some Lime Pickle...I sliced the small smooth Key-type limes (mostly all we see here) very thin. I am hoping they will be edible in 7-10 days.