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Lunch 2022


liuzhou
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Keeping it simple, and happy with the result. IMG_20220405_154549.thumb.jpg.2b5cc2192644e240bdcbcefd87a83aff.jpg

Maggi 2 minute chicken flavour noodles, IKEA chicken meatballs, a spring onion for the peeps here and around.

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Saturday:

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Chicken sandwiches from the chicken I roasted the other night.  So good!

 

Monday lunch was basically school cafeteria style:

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Fish fillet sandwich, Fritos, and grapes!  The fish was Freemont brand, which I get at Aldi and are actually the best frozen, breaded fish fillets I’ve found. 

 

Yesterday – this week must be trashy lunch week🙄:

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Canned bean with bacon soup and Underwood deviled ham sandwich with Duke’s.  I love deviled ham.  I love homemade deviled ham – especially the one that @kayb has recommended.  But I confess I also love trashy old Underwood with Duke’s. 😊

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@Smithy's green bean salad (via Cookie + Kate, online here), deviled egg from a recipe in Korean American (mayo, soy sauce and toasted sesame oil with a roasted seaweed garnish)B4160A57-719A-4268-AE36-C7CD876EA11A_1_201_a.thumb.jpeg.33c90cc09f1ca85d8b7d48af9e3fad9a.jpeg

The green beans are really good and will be repeated.  The deviled egg was better than I expected.  I prefer more of a mustard-y tang but I got that from the beans today so all was well. 

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Green bean & potato salad with boiled egg

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When I made the green bean salad yesterday, I made a half recipe (1/2 pound of beans) but full recipe of the dressing.  I tossed that with some still-warm boiled potatoes and added the leftover beans to stash away for meal # 2.  I was going to add some salmon, nixed that and pulled out a can of tuna, then decided I wasn't all that hungry and an egg would do. 

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Not really Scottish and contains no woodcock.

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Seedy pumpkin sourdough from the countryside bakery.

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My coarse "gentleman's relish". It has mashed anchovy filets, some olive oil and lots of fresh garlic (and chipotle 'cuz I like it). You spread it (sparingly!) on the bread/toast and then the eggs go on top.

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Nice cheeses. From Austria (Vorarlberg Ländle Weinkäse) on left and  the other one is from French Pyrenees (Mont Cayol).

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Squash dumplings I made last winter. This form of dumplings is called "Schupfnudeln". "Gravy" (also contains chipotle) and Sauerkraut in the background.

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Beef ribs

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Sicilian merlot

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@blue_dolphin - I’m so impressed with the eggs on your green bean salad!  They are absolutely perfect.

 

With Sunday being “Little Easter”, we get to eat at a restaurant.  Mr. Kim and I went to a favorite deli after church.  He got the Rueben:

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I got the bacon and cheese omelet:

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IMG_8858.thumb.jpg.f96226fb6b398021d4b324b570b82f50.jpg

Yesterday was leftovers from Saturday’s dinner.  Mujadara and roasted chicken legs.  The mujadara reheats beautifully.  As always, reheated chicken is a problem for me.  I find it just gets a funky flavor when reheated.  I usually don’t bother reheating when I have breast meat, but I don’t care at all for cold dark meat. Plus, I wanted to get the flabby skin off. 

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2 minutes ago, blue_dolphin said:

Salmon sandwich on homemade focaccia with kimchi mayo.  Messy but good. 

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Beautiful bread - you know we want to kniow  your "go to" recipe or method. I too enjoy it for sandwiches though the "bite" can require a python worthy jaw unhinge.

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7 minutes ago, heidih said:

Beautiful bread - you know we want to kniow  your "go to" recipe or method. I too enjoy it for sandwiches though the "bite" can require a python worthy jaw unhinge.

 

This one is the Whole Wheat Focaccia from Grains for Every Season.  It's quite good but I think the recipe is over-scaled.  I baked one quarter-sheet and one half-sheet from a recipe that was supposed to make just a half-sheet pan. And the 1210 g of flour is a lot for my mixer to handle. The recipe from Ottolenghi was my go-to for a long time very reliable and I've had good success subbing in various whole grain flours but I think the overnight fridge rise gives this one a bit more flavor.  The recipe from Dessert Person makes a very airy focaccia that I like but all the big bubbles make it a bit less useful for sandwiches.  And the amount of olive is excessive, particular if you want to make sandwiches.  The recipe in Breaking Breads is excellent also.  He bakes the breads freeform on a baking stone or steel so you can make whatever size you like.  

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Lunch set at L’Escargot de Montorgueil (during my walkabout for the Dinner thread):

 

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Snail, gratinated with Brie. They were plump and tender, and the Brie provided ample fat to make them succulent.

 

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Bavette with duck fat-roasted (as in very slow roasted) potatoes. Meat was very nice, but the potatoes were so soft and sweet, with that lovely duck fat flavour. Could have had seconds … 🤗


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Edited by Duvel (log)
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Isn’t it a happy coincidence when your family’s food preferences coincide with the current food trends in Paris ?

 

After half a day in the Louvre (Assyrian and Egyptian artifacts for me, the Spanish & French masters for my wife and the Mona Lisa for the little one) we headed straight up to Omusubi Gonbei for some … well …musubi:

 

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Spicy tuna & pickled daikon/shiso in a bento set with karaage, tamagoyaki and edamame. Excellent.

 

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Even better: their Japanese curry musubi. I need to make this at home …

 

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Less exciting: the recommended soft drink. Why I didn’t take the iced Genmaicha is seriously beyond me …

 

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Enjoyed murals and street paintings as we strolled back …

 

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Edited by Duvel (log)
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@Duvel 

 

nice ,better than  Nice !

 

I have no idea what musubi:is

 

pleased you are enjoying it

 

with good wether

 

and you family.

 

looking forward to what's next

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A light lunch while shopping in Chinatown prepping for a weekend of cooking...

 

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Marinated pork with chives

 

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Shrimp with chives - the shrimp were perfect as was the texture of both rice rolls

 

I also really liked them using the yellow Chinese chives - more tender than their green cousins which goes with the rice roll texture.

 

 

Edited by KennethT (log)
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