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Lunch 2021


liuzhou
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19 hours ago, heidih said:

 

@blue_dolphin was that canned or fresh jackfruit? So trendy now. I lie it "au naturelle

 


Yeah, what’s with that ? When they start to sell stuff at Aldi, it usually means it has hit mainstream …

 

I need to confess I never had it nornfelt the desire to buy it in tge several processed states it can be found. What is the hype all about ?

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1 hour ago, Duvel said:


Yeah, what’s with that ? When they start to sell stuff at Aldi, it usually means it has hit mainstream …

 

I need to confess I never had it nornfelt the desire to buy it in tge several processed states it can be found. What is the hype all about ?

It s touted as a "natural" meat alternative in terms of texture and absobs flavors well. A local example  https://jackfruitcafe.com/

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@robirdstx – those shrimp are gorgeous.  I don’t even know where to get shrimp like that in Richmond!  And as good at those shrimp look, that burger inspired me to ask Mr. Kim if we could go out for burgers tonight.  I love a griddled, smashed burger. 

 

@BonVivant – your figs were swoon-worthy. 

 

@Duvel – lovely looking bagels.  One of my retirement projects was going to be bagels.  @Panaderia Canadiense was even kind enough to send me thorough directions.  That was back in 2012🙄.  Then they were going to be my pandemic project.  I’m still buy them and hoping I’ll get around to it someday.  If I do, I hope mine look just like yours. 

 

Lunch last Thursday was olive and cream cheese spread on pumpernickel:

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With leftover onion rings from dinner out the night before (CSO did a fantastic job with those leftovers):

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Out of town guest visiting.  We curated a list of restaurants and sent a list to them to pick from.  On Friday we went to lunch at a new to us place called Pinky’s which is in a formerly industrial and newly hip neighborhood called Scott’s Addition.  We shared their Salumi Board with prosciutto di parma, jamon serrano, smoked speck, manchego, asiago, chile whole grain mustard, seasonal jam, grilled crostini, cornichons, served charcuterie style:

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My friends shared the Char-Grilled Chicken sandwich with Edwards’ country ham, pickled Fresno chile, herbed goat cheese, arugula, chile whole grain mustard, grilled Pinky's baguette:

IMG_7159.jpg.b98e16bd0bfc6e8e4cfb61dad6054b5c.jpg

 

I got the Pinky’s Classic Meatballs - Beef, pork, and lamb with fresh basil, San Marzano tomato sauce, Parmigiano-Reggiano, shaved garlic, arugula:

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We liked everything! 

 

On Saturday our friends picked another new to us place called Little Nickel.  A cute little place with a Tiki/SE Asian vibe.  We all shared Salt and pepper calamari and Lumpia:

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Our friends shared the Royal Siam Salad – romaine, napa, oranges, avocado, cilantro, basil, peanuts, crispy shallots, and a chili-lime vinaigrette:

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I had the Filet ‘O Nickel – crispy cod, cabbage, and caper tartar sauce:

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Jessica had the Coconut shrimp roll – coconut shrimp, miso-honey mustard, cucumber-daikon jalapeno slaw, and sweet chili:

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I missed getting a picture of Mr. Kim’s salad – the Romano – romaine, radicchio, crispy chickpeas, grated egg, pecorino, smoke paprika breadcrumbs, tahini-lemon Caesar dressing. 

 

Everything was well made and very good.  I had a hard time choosing, though.  Most everything was either spicy or had bell peppers.  I thought I’d done well with the fish sandwich, but the “cabbage” turned out to be a cabbage and red pepper slaw and either the batter or the tartar sauce was very spicy.  It is really getting harder and harder to find non-spicy foods in the newer, smaller restaurants. 

 

Our friends left Monday morning.  This was my lying on the couch all day recovering from company lunch😉:

IMG_7214.jpg.941994c62269fbd47d596b722117dbee.jpg

Chips, dip, and a tuna salad pocket!

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Rustled me up some 牛肉炒面 (niú ròu chǎo miàn) - beef fried noodles. Beef marinated in Shaoxing wine with garlic, ginger, chilli and potato starch. Stir fried with fresh hand pulled noodles, hothouse chives and scallions with a splash of soy sauce. 

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Lunch at a nearby seafood...high quality ingredients, low prices.  Entire meal with 1 beer and 1 agua mineral was 208 pesos (under 10 USDs).   The NOT a corndog is a huge banana pepper stuffed with smoked marlin; blue shrimp were inside a fried flour tortilla; I always have their battered and fried avocado taco.  Nice ambiance, too...you can see palapa bar seating and the open kitchen in the back.  

notacorndog.jpg

blue shrimp.jpg

aguacate.jpg

lobo flower.jpg

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Wow, that is quite the photo, @gfweb. Looks like that fried chicken is going to tumble into my lap!

@gulfporter, thanks for sharing your interesting lunch choices as well as a peek at the surroundings. 

@Kim Shook, how fun that you got to check out some new places with friends to see a wider sampling of the offerings.  And great that there are actually new places to try these days!

 

Mattar Paneer (from Dishoom) over black cardamom rice (Mowgli Street Food) with mustard seed & curry leaf carrot salad (Indian-ish) and kachumber (Dishoom)

IMG_4525.thumb.jpeg.5ce098e6699cc3e1914fcea9cd70f061.jpeg

 

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Not quite "pretzel" and certainly not Oktoberfest. Just home-made bread with loads of red kuri squash puree.

2EIaYRK.jpg

 

And veal sausages

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Red kuri soup, chopped kale and garlicky sausage.

83ooxJF.jpg

 

Red kuri rolls to go with the soup

UvJ8C1t.jpg

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37 minutes ago, BonVivant said:

Not quite "pretzel" and certainly not Oktoberfest. Just home-made bread with loads of red kuri squash puree.


That’s a lovely idea ! Also your red kuri rolls look very fluffy & delicious … care to share your recipe ?

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3 minutes ago, Duvel said:


That’s a lovely idea ! Also your red kuri rolls look very fluffy & delicious … care to share your recipe ?

 

I shall describe how I made the "pretzels" and rolls: 

 

I didn't use a recipe, had some last bits of different types of flour to use up so I chucked them all in to make a dough. Standard flour, whole wheat and fine semolina. A tea spoon of yeast, some sugar, fat (rendered Speck).

 

I used a lot of squash puree and was afraid the dough wouldn't rise so good but it turned out well. Next batch will contain Speck bits and garlic!

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19 hours ago, robirdstx said:

1E160E4B-83E9-47EE-B6E5-4B65A5B69C1A.thumb.jpeg.e632a3ea87b21ce100f63b77ddbfb375.jpeg

 

Broiled Rainbow Trout at Gaston’s White River Resort Restaurant 

 

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Fish biting? Been a long time since I've been to Gaston's.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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25 minutes ago, BonVivant said:

 

I shall describe how I made the "pretzels" and rolls: 

 

I didn't use a recipe, had some last bits of different types of flour to use up so I chucked them all in to make a dough. Standard flour, whole wheat and fine semolina. A tea spoon of yeast, some sugar, fat (rendered Speck).

 

I used a lot of squash puree and was afraid the dough wouldn't rise so good but it turned out well. Next batch will contain Speck bits and garlic!

I love that you show how once yeast dough conversant we can play without strict formula ;)

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49 minutes ago, heidih said:

The carrots raw & dressed how? Got some big juicy ones today.

Yes, raw. It's a recipe from Indian-ish for Mustard Seed and Curry Leaf Carrot Salad.  I prefer to julienne the carrots rather than grate them and big ones are the best.   It holds nicely in the fridge for several days. 

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@gfweb – gorgeous chicken sandwich!

 

@liuzhou – your liver and onion dish looks so good!  It’s been way too long since I’ve had liver.

 

Our after-church brunch at the Pickel [sic] Barrel. It’s basically a favorite meat and threes place with a particular Richmond twist – like many of these Southern-style cafes in the area, they also serve pretty darn good deli sandwiches.  Jessica had the Sailor, onion rings, mac n cheese, and spoonbread:

IMG_7244.jpg.9c221c48271c72dc45ab053bd23f0b62.jpg

 

Mr. Kim’s was a club and fries:

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I had the hot turkey sandwich, fries, green beans, and spoonbread (not shown):

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Sunday, we went and got our flu shots and I had an unexpectedly bad reaction.  I’ve never had any reaction at all before.  This was basically all I could manage yesterday:

IMG_7250.jpg.701b0988de6e5becbe0df0e678c3069f.jpg

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