Lunch 2021

[Duvel]

Curried pumpkin soup with fried blood sausage slices for the little one ...

 

 

Grünkohl with Bregenwurst for me ...

 

[Kim Shook]

@blue_dolphin – is that TJ shrimp burger as good as it looks?  I may need to look for that.  Shrimp burgers are a favorite here.

 

@BeeZee – Mr. Kim has been eating the lentil soup I made last Friday for lunches all week.  I’m betting our recipes are very similar.  The one that I made can be vegetarian (veg stock instead of chicken) and also uses tomato paste.  Have you ever tried freezing it?  It seems like it would freeze well and make a quick meal.

 

So much good stuff.  I’m not much of a lunch eater.  Or maybe I am, but I eat mostly breakfast stuff as my first meal of the day and that’s at lunch time.  Whatever!  I enjoy looking at your pictures and reading your descriptions so much even if I don’t contribute much.  Or if my contribution is, as below and often, something prepared that I bought. 

Lunch was all nostalgia on Monday.  I found Stouffer’s Welsh Rarebit at Kroger.  We had some sourdough:

It was as good as ever.  I don’t remember the last time I saw this in the store.  They may be pushing their old product lines – I saw spinach souffle, too.  If my father  lived close, I’d get him a few boxes! They were a big favorite of his.  No luck on finding their creamed chicken which was my stepmom’s favorite – I don’t think they make it anymore. 

[BeeZee]

@Kim Shook, it's a stupid simple recipe and I actually made it with a can of cooked lentils that had been languishing for a long time. I will definitely repeat it and I agree that it would freeze well. I think some fennel would be nice to add to the vegetables (I probably doubled the amt of carrot and celery, I like them).

[heidih]

@Kim Shook Oh yes always make a big pot of lentil soup and end up with plenty of portions in freezer Like all such legumes they are concrete when cold and need thinning. 

[blue_dolphin]

19 hours ago, Kim Shook said:

@blue_dolphin – is that TJ shrimp burger as good as it looks?  I may need to look for that.  Shrimp burgers are a favorite here.

 

I like them.  They are not huge burgers.  I think they're 3 oz each.  They have some decent-sized pieces of shrimp in the mix (TJ's website says they are mixed with 23% pollock) so the texture is nice.  They are individually wrapped, 4/box @ $6.99, I think, so not the cheapest thing - even more than certain loaves of bread 🙃

I've been pan-frying them with a little oil, directly from frozen for ~ 4 min/side, and I cover the pan, which seems to help the middle cook through without drying out the exterior.  

Do post if you try them. 

[Duvel]

36 minutes ago, blue_dolphin said:

 I think they're 3 oz each.  They have some decent-sized pieces of shrimp in the mix (TJ's website says they are mixed with 23% pollock) so the texture is nice.

I have only encountered “ebi furai” burger while living in Japan, and those patties were basically panko-breaded shrimp glued together. 
 

This one is like chikuwa - mashed fish, shrimp, cornstarch - with distinct pieces of shrimp sticking out ? No breading ? 
 

I think I like the idea. Will not be able to source that here, but I could use my chikuwa recipe and tweak it ...

 

 

[blue_dolphin]

18 minutes ago, Duvel said:

This one is like chikuwa - mashed fish, shrimp, cornstarch - with distinct pieces of shrimp sticking out ? No breading ? 

 

That's right, no breading. Ingredients, from the TJ's website, are: 70% Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper. 

So they use rice flour instead of cornstarch but otherwise the same idea. 

[Duvel]

59 minutes ago, blue_dolphin said:

 

That's right, no breading. Ingredients, from the TJ's website, are: 70% Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper. 

So they use rice flour instead of cornstarch but otherwise the same idea. 

Thanks, easy enough. I’ll give it try !

[Dejah]

A couple of lunches as I am still nursing my sore jaw.

 

Moroccan Spiced Butternut Squash Soup. Have some left over and found it works great as a dip for al dente steamed vegetables (cauliflower and broccoli)

                                                          

 

Boston Clam Chowder: would love oyster crackers with the chowder but available only via amazon.ca, and it's $33.70 for 9 ounces! Saltines it is!

 

                                                        

 

 

[Kim Shook]

On 1/14/2021 at 2:50 PM, Dejah said:

A couple of lunches as I am still nursing my sore jaw.

 

Moroccan Spiced Butternut Squash Soup. Have some left over and found it works great as a dip for al dente steamed vegetables (cauliflower and broccoli)

                                                          

 

Boston Clam Chowder: would love oyster crackers with the chowder but available only via amazon.ca, and it's $33.70 for 9 ounces! Saltines it is!

 

                                                        

 

 

That is utterly insane.  In the US Amazon has TWELVE 9-oz. bags for $29.82!

[BonVivant]

Italian cheese.

 

Cow's milk and not stinky.

 

Korean-style roe stew with spicy ssamjang and kimchi

 

Hokkaido scallops

 

 

On 1/10/2021 at 6:50 PM, heidih said:

Curious on the mushroom & chestnut spread - is there a liquid or fat involved for spreadability?

Just mushrooms and chestnuts. Soaked in hot water (separately). I added mushroom water gradually to test for desired consistency.

Add other savoury ingredients to make a vegetarian "pâté".

 

On 1/10/2021 at 6:58 PM, MokaPot said:

 

Looks really good. Is that kabocha pumpkin squash?

 

The squash I used for flans: first one from left

 

 

 

[robirdstx]

 

Nachos

[Kim Shook]

@robirdstx – Your nachos remind me of @Shelby’s French fries – not enough. 😄

 

Sunday lunch after making and delivering lunches to some city homeless shelters was at a fairly new soul food place that we’ve eaten at one other time called Ms. Girliees Kitchen.  I forgot I’d gotten the Crab Delights before and got them again:

 

They are delicious, but I wish I’d remembered because I really want to try their shrimp stuffed hushpuppies!

 

They were out of meatloaf last time, so I got it this time:

It was delicious, and like Frank (the owner) promised me – no peppers or mushrooms!  Served with wonderful mac and cheese, cornbread, and yams:

I didn’t even eat half of this on Sunday and heated up the rest on Bake/Steam in the CSO today for lunch it was excellent.  Good soul/country food should always make good leftovers. 

 

Mr. Kim got the steak and cheese with house made mayo, grilled onions, and their special sauce:

[jimb0]

 

leftover pie. half a batch of laminated dough in the fridge, a bowl of extra mornay from some lasagna last week, some maitakes on the verge, a few green onions found in the back of the crisper.

[Kim Shook]

Lunch yesterday:

Bologna rolls, chips, and a mandarin orange congealed salad from a local store. 

[heidih]

2 minutes ago, Kim Shook said:

Lunch yesterday:

Bologna rolls, chips, and a mandarin orange congealed salad from a local store. 

That "salad" had me wondering. Somehow I find the word Jello more appealing than congealed. How the mind influences our tastes  

[Kim Shook]

9 minutes ago, heidih said:

That "salad" had me wondering. Somehow I find the word Jello more appealing than congealed. How the mind influences our tastes  

I don't even think about it. Growing up spending all my summers in small town NC, "congealed" is what I've always heard.  😄

[Kim Shook]

They were on sale, so I got the strawberry/cream one, too!  The cream layer is sweetened sour cream:

Revered across the South.  😁

[Katie Meadow]

6 hours ago, Kim Shook said:

They were on sale, so I got the strawberry/cream one, too!  The cream layer is sweetened sour cream:

Revered across the South.  😁

Looks like something that would eat your lunch. Or a set of gums and teeth packed for a transplant.

[Duvel]

Home office & bacon cheeseburger - a winning combination 🥳

 

[liuzhou]

Knee deep in house moving day, so no cooking. Where's the wok? Packed. So delivery lunch.

 

Actually not too bad. Stir fried beef with pickled baby bamboo shoots. Nicely spiced. Rice and a negligible soup.

 

 

 

Edited January 22, 2021 by liuzhou (log)

[rotuts]

@Duvel 

 

Nice CB.

 

Excellent job melting the cheese.

 

so many people and places don't understand this is the Key to the burger.

[Raamo]

Lunch today, asian style salad w/ crispy chicken.

 

[BonVivant]

Soup from various leftovers

 

Roe with Korean chilli flakes

 

Took 2 weeks for tomatoes to ripen

 

Livers (lamb's and calf's)

[BeeZee]

Rice cake (Lundberg's, the only kind that actually have some flavor other than styrofoam) spread with thin layer of raspberry preserves and topped with labneh - very enjoyable (to me) mix of sweet and tangy. Probably would be good on a graham cracker for a cheesecake vibe. I really enjoyed the container of labneh I purchased at TJ's, but with it having a short shelf life (4 days after opening) and the fact that I'm the only one eating it...not sure if I will buy it often. I don't like feeling obligated to eat something 4 days in a row.