Lunch 2022

[liuzhou]

Fish is traditional for Chinese New Year, so I repurposed it . I get to have two New Years a year.

 

 

Paper bag fish. Tilapia cooked in a foil  wrap. In local restaurant.

 

 

[kayb]

I had planned latkes and caviar for this morning. With mimosas. Got up and didn't feel like latkes and caviar. So -- protein shake it is.

 

[lemniscate]

4 minutes ago, kayb said:

caviar for this morning

 

I did a whole small jar with the bone spoon this mid-morning all by myself.  It was good.  But I'm good for a while for the caviar craving.

[Raamo]

We made a double batch of this: https://www.seriouseats.com/new-orleans-style-red-beans-rice-recipe

 

 

We'll eat 2*2 servings this week and freeze the other 6*2.

 

So good!

[Dejah]

Two lunches for 2022! I bought a lot of BBQ meats from my favourite shop in the city. The owner gave me a big bag of bones! Soup is perfect for the extreme winter temperatures we've been experiencing, such as -38C with windchill of -48C/F!

 

 

 Made congee then added all the fixings

                                                                       

                            

Today, we had savoury Tong Yuen

 

                                                                        

 

              
 

          

[btbyrd]

Hoppin’ John, seared cabbage, jalapeño cheddar cornbread.

 

[MaryIsobel]

On 1/2/2022 at 9:35 AM, Raamo said:

We made a double batch of this: https://www.seriouseats.com/new-orleans-style-red-beans-rice-recipe

 

 

We'll eat 2*2 servings this week and freeze the other 6*2.

 

So good!

That looks fabulous. Having grown up on the west coast of Canada, I didn't try (nor had I heard of) red beans and rice until my first trip to New Orleans in my 40's. They are on permanent rotation here and a great freezer meal.

[Kim Shook]

Yesterday:

 

We were craving beef and 5 Guys was closed.  It was not hot, but it scratched the itch😊.

[Kim Shook]

Ham rolls, horseradish Cheddar, and cocktail sauce:

[Shelby]

2 hours ago, Kim Shook said:

Ham rolls, horseradish Cheddar, and cocktail sauce:

I love cocktail sauce--never thought of it with sandwiches like that.  Great idea!

[Kim Shook]

@Shelby - The cocktail sauce actually is for the cheese.  I think it must be a family thing because I don't know anyone else who does this except my dad's family.  I guess my mom got it from them, because I grew up with it.  If there is a plate of nibbles that includes cheese or bologna or ring sausage and crackers, there is always a little bowl of cocktail sauce.  No clue where or when that started, but my paternal family is very into cocktail/happy house culture and has always been as far as I can remember.  My  83 year old dad and his twin brother sit down to wine and a carefully arranged plate of nibbles every night at 5pm.  I think I'm ready to start following the family tradition😁!

 

I'm pretty sure this was lunch:

😊

Edited January 6, 2022 by Kim Shook (log)

[Kim Shook]

Because some days you just need cream of tomato and grilled cheese:

Straight from the red and white can with milk instead of water and grocery store deli American on white bread.  Unapologetically delicious.  

[heidih]

10 minutes ago, Kim Shook said:

Because some days you just need cream of tomato and grilled cheese:

Straight from the red and white can with milk instead of water and grocery store deli American on white bread.  Unapologetically delicious.  

When mom used to drag me to downtown l.A. to get school uniforms (talk about sadistic fashion) the reward was that lunch. We never had grilled cheese or tomato soup at home. Thanks for the memories.

[MaryIsobel]

4 hours ago, Kim Shook said:

Because some days you just need cream of tomato and grilled cheese:

Straight from the red and white can with milk instead of water and grocery store deli American on white bread.  Unapologetically delicious.  

Total comfort food to me. As I went to school in the stone age, we used to come home for lunch and this was often lunch.

[chromedome]

Oddly, it was a combination I don't recall ever encountering until well into adulthood.

[JoNorvelleWalker]

3 hours ago, chromedome said:

Oddly, it was a combination I don't recall ever encountering until well into adulthood.

 

A combination from which so far I have been spared.

 

[liuzhou]

3 hours ago, MaryIsobel said:

Total comfort food to me. As I went to school in the stone age, we used to come home for lunch and this was often lunch.

 

Me too. Haven't had the combination for many decades, though I did have the grilled cheese just last night. With fermented hop soup.

[blue_dolphin]

In honor of the marvelous New Orleans dining that @Chris Hennes shared this week, I planned to treat myself to a lunch of seafood gumbo from a local place but when I went online to order, I saw they had a few soft shell crabs available so a soft shell crab po'boy was my lunch.

I can't say the crab is shown at its best but I was hungry so this is all the photography I bothered with. 

Gumbo has been deferred to another day.

[KennethT]

2 hours ago, blue_dolphin said:

In honor of the marvelous New Orleans dining that @Chris Hennes shared this week, I planned to treat myself to a lunch of seafood gumbo from a local place but when I went online to order, I saw they had a few soft shell crabs available so a soft shell crab po'boy was my lunch.

I can't say the crab is shown at its best but I was hungry so this is all the photography I bothered with. 

Gumbo has been deferred to another day.

How was their po boy bread?

[blue_dolphin]

23 minutes ago, KennethT said:

How was their po boy bread?

 

Not bad.  Nice crispy crust but the crumb should be a bit lighter.  

[BonVivant]

Decided to make a photo before I ate everything. My hand baggage only had food and fruits.

 

Always bring back Portuguese garlic. (Unless you prefer Chinese garlic)

 

Bolo de caco* with spicy octopus. (*Madeiran circular bread made from sweet potatoes and flour, traditionally cooked on a slab of basalt.)

 

 

Some time last week on the island...

Limpets every day

When you forgot to say "sim cebola, por favor."...

 

 

What would the people who say "no dairy in seafood" think of this? Black scabbard with passion fruit custard and flambeed banana. I think they would rather have dairy in seafood.

The most popular dish to serve to tourists. Had to do it, just once. Madeirans don't use bananas in this meal.

 

Portuguese name for Madeira is "flower of the ocean". In some languages it's "island of flowers/flower island". This is one of Madeira's famous gardens: the botanical garden.

 

At the airport now...

(The way things are going, it's not when, it's if.)

[chefmd]

My lunches are a lot less exciting compared to @BonVivant

l bought two rockfish filets for dinner and used thinner parts to make soup.  Chicken stock was blended with roasted tomatoes, I had a few leftover roasted carrots.  Also fish and avocado.  Considering the rainy gloomy weather, it hit the spot.

[chefmd]

Yesterday’s lunch. Rice labeled as “wild sweet pink rice” with tofu and leftover beef stroganoff.  It looks brown on brown but it was tasty.

[Steve Irby]

Oyster and flounder po'boys on a baguette from Craft Bakery.    Dressed with shredded cabbage, pickle and tomatoes.

 

  

[blue_dolphin]

Spaghetti with breaded egg

 

Here's a money shot of that breaded, deep fried, poached egg:

 

A carbonara-like concoction courtesy of a @Chris Hennes photo from his New Orleans trip:

On 1/3/2022 at 2:49 PM, Chris Hennes said:

My wife had a "small plate" of homemade spaghetti topped with breaded egg. She reports that it, too, was excellent.

 

@Smithy asked for a bit more info and @Dave the Cook offered a link to a recipe that @JAZ created after eating at the same New Orleans establishment some years back. 

On 1/7/2022 at 5:37 PM, Smithy said:

Chris, everything looks enviably delicious and I'm glad you brought us along. I have a few belated questions, beginning with this dish at Herbsaint

 

What exactly is breaded egg? I can't make it out from the picture. Oh, and do you remember what sort of sauce was with that spaghetti?

On 1/8/2022 at 8:57 AM, Dave the Cook said:

 

At the risk of pre-empting Chris, and the further risk of being accused of shameless promotion (the recipe was worked out by my partner, @JAZ), it looks quite a bit like this. Maybe not exactly carbonara, but that little strip of bacon on top brings it awfully close.

 

Chris reported that the piece on top was guanciale, an ingredient that my pantry is lacking. I cut some some country ham into slivers and crisped them up.  Not a bad sub since I got a bit in each bite. 

Thanks for the lunch, all!