Lunch 2022

[johnnyd]

Brunch course: heirloom tomatoes, local mozza and my garden basil chiffonade. Balsamic glaze and Pompeii oil

 

 

Edited July 19, 2022 by johnnyd (log)

[kayb]

Hard to beat. I’ve had similar, several times this summer.

[johnnyd]

18 hours ago, kayb said:

Hard to beat. I’ve had similar, several times this summer.

 

Tomatoes are just starting to come in here. This is my first this Summer.

[Kim Shook]

Last week - the first of the season heirloom tomato BLT:

 

 

Another lunch from last week at our old favorite pizza place, Mary Angela’s.  Slices:

 

 

We shared a steak & cheese and fries:

 

 

We heard that all the Virginia Shoney’s are going to be closing by the end of 2023.  Not being sure what that meant for our immediate are, Jessica and I went to one of the nearby remaining ones for what could be our last Hot Fudge Cake ever:

It was as good as we remembered.  We also had some onion rings:

Good, but nowhere near as good as the ones we had in Staunton (on my mini food blog I posted).

 

Saturday was our day to make and deliver lunches to 4 homeless shelters.  We stopped for lunch afterwards at our favorite soul food place, Ms. Girlee’s.  I had a crab cake sandwich and mac and cheese:

 

 

The mac and cheese was delicious, as always, but the crabcake was disappointing.  I’m pretty sure that it was made of claw meat – very dark and strong tasting.  No filler or green peppers, though, so that was a plus.  Mr. Kim’s Baby Club was fantastic:

The slices of meat were thick and not dry at all and the turkey was obviously cut from a roasted breast.  In the future, I’ll stick with country food and sides. 

 

Brunch after church at Shorty’s Diner.  Mr. Kim had a cheeseburger and I had Eggs Benedict and hash browns:

[KennethT]

1 hour ago, Kim Shook said:

Last week - the first of the season heirloom tomato BLT:

 

 

Another lunch from last week at our old favorite pizza place, Mary Angela’s.  Slices:

 

 

We shared a steak & cheese and fries:

 

 

We heard that all the Virginia Shoney’s are going to be closing by the end of 2023.  Not being sure what that meant for our immediate are, Jessica and I went to one of the nearby remaining ones for what could be our last Hot Fudge Cake ever:

It was as good as we remembered.  We also had some onion rings:

Good, but nowhere near as good as the ones we had in Staunton (on my mini food blog I posted).

 

Saturday was our day to make and deliver lunches to 4 homeless shelters.  We stopped for lunch afterwards at our favorite soul food place, Ms. Girlee’s.  I had a crab cake sandwich and mac and cheese:

 

 

The mac and cheese was delicious, as always, but the crabcake was disappointing.  I’m pretty sure that it was made of claw meat – very dark and strong tasting.  No filler or green peppers, though, so that was a plus.  Mr. Kim’s Baby Club was fantastic:

The slices of meat were thick and not dry at all and the turkey was obviously cut from a roasted breast.  In the future, I’ll stick with country food and sides. 

 

Brunch after church at Shorty’s Diner.  Mr. Kim had a cheeseburger and I had Eggs Benedict and hash browns:

That tomato looks amazing. Did it taste as good as it looked?

[Kim Shook]

9 minutes ago, KennethT said:

That tomato looks amazing. Did it taste as good as it looked?

It really did.  Our area has been known for years for a local tomato- the "Hanover".  Kind of like a Vidalia onion.  Not sure what has changed, but in the last few years the flavor and even the LOOK of them has been different.  Last year, we never got a really good Hanover, so we started filling in with produce stand heirlooms and they were good all summer.  We've bought a couple of the Hanovers this season and found the same thing.  Another one for lunch today:

 

 

[Paul Bacino]

@Kim Shook--YUMMMMM

[Kerala]

Back home after a holiday in India. The weather in England has cooled down a bit but it's still dry and WARM, so- barbecue! Yes, grilled meat is bbq in England.

Corn, with chilli to accompany

A salad with apple, mozzarella, basil, radish.

Sausages. Looking burnt but actually perfectly done.

Chicken drumsticks. I've cut the tendons, one of the most useful tips I've learnt on eGullet.

Butterflied leg of lamb.

The miracle of fire.

With salad in a bun. Everyone happy.

 

[heidih]

@Kerala cooked out on the grill is BBQ'd here in Southern California as well. "Come on over we are having a BBQ"

[rotuts]

@heidih 

 

same where I grew up

 

North of you

 

in the Bay Area 

 

 

[lindag]

Yesterday my friend and I had lunch at my very favorite restaurant, a Thai place with authentic Thai foods.  There is no other such place anywhere around.

I had the shrimp pad tjai and she had the drunken noodles.

We were wondering why they are called 'drunken' noodles.

Anyway, she loved the dish and vowed that I'd order it on the next trip there.

[Anna N]

1 hour ago, Kerala said:

Back home after a holiday in India. The

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

[blue_dolphin]

23 minutes ago, lindag said:

Yesterday my friend and I had lunch at my very favorite restaurant, a Thai place with authentic Thai foods.  There is no other such place anywhere around.

I had the shrimp pad tjai and she had the drunken noodles.

We were wondering why they are called 'drunken' noodles.

Anyway, she loved the dish and vowed that I'd order it on the next trip there.

 

I was told they got that name, pad kee mao,  because they were frequently served from street carts, late at night, to patrons who'd been out on the town and needed some food in their bellies.  So it's more the patrons who were drunk, rather than the noodles!

 

Edited to add:  Scroll down on this page for a good description from Leela Punyaratabandhu and a recipe from her book in case you want to make them yourself. 

 

 

Edited July 23, 2022 by blue_dolphin (log)

[heidih]

18 minutes ago, Anna N said:

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

Silly me thought it a punctuation issue. I inferred the grilled lamb on a bun with salad. 

[Kerala]

56 minutes ago, Anna N said:

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

Salad hiding the lamb in the bun😋

[Kerala]

I'm obviously having some problems with my second language grammar. God help I, it's all me know.

[Anna N]

16 minutes ago, Kerala said:

Salad hiding the lamb in the bun😋

Thanks but I admit to being somewhat disappointed.
It is by no means  automatic to me to put lamb and salad together hence my assumption that they were being served separately. 

I find salad, particularly the type that you are illustrating, challenging to manage with a fork always but especially when you are in a casual venue. I thought perhaps you had come up with a better way of serving a salad under those circumstances.

I find chopsticks work well But they would not be suitable at a barbeque. 
Perhaps if I were an influencer I could put forward such an idea as salad on a bun. 
 

Your meal looks very appetizing. 

[Anna N]

21 minutes ago, Kerala said:

I'm obviously having some problems with my second language grammar. God help I, it's all me know.

I think your grammar is just fine.

[rotuts]

@Anna N 

 

you influenced me

 

and so many Lurkers

 

to consider and try Campari 

 

tomatoes.

[Anna N]

4 minutes ago, rotuts said:

@Anna N 

 

you influenced me

 

and so many Lurkers

 

to consider and try Campari 

 

tomatoes.

Now if only I could persuade people to serve salad in a bun so I didn’t have to chase the lettuce around the plate!

Edited July 23, 2022 by Anna N (log)

[Okanagancook]

1 hour ago, Anna N said:

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

I missed that.  Could you enlighten me please?

[Anna N]

10 minutes ago, Okanagancook said:

I missed that.  Could you enlighten me please?

 The neatest  way and the one that will avoid bone splinters is to run a sharp knife around the bone of the drumstick at the narrow end. This will release the tendons which will retract when cooked and you will have a nice plump piece of meat. 
The quick and dirty method is to simply lop off the end of the bone. It works but you do risk bone splinters. 

[Okanagancook]

That procedure seems easy.  Thanks.

[Kerala]

47 minutes ago, Anna N said:

 The neatest  way and the one that will avoid bone splinters is to run a sharp knife around the bone of the drumstick at the narrow end. This will release the tendons which will retract when cooked and you will have a nice plump piece of meat. 
The quick and dirty method is to simply lop off the end of the bone. It works but you do risk bone splinters. 

When you're faced with 22 drumsticks it's certainly tempting to just cut through the bone. I think though, people would prefer the presentation of the whole drumstick, just with a surprisingly plump and non-stringy piece of chicken to eat. @Okanagancook have a look at this

If you don't cut the tendons, the drumsticks can end up a bit dry and stringy as they cook.

[Anna N]

20 minutes ago, Kerala said:

If you don't cut the tendons, the drumsticks can end up a bit dry and stringy as they cook.

It is quite amazing what a difference this simple technique can make. And considering that drumsticks still remain one of the cheapest proteins available…(at least here in Canada) 

I wish I knew who to credit with this idea because it certainly was not me!