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Lunch 2022


liuzhou
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@Keralathose look nice and plump for sure.  I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers.  I wonder if that results in some meat being pulled out with the tendons?

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pulling the tendons out

 

after cooking

 

predates CI//ATK 

 

Julia Child and Jacques Pepin 

 

did the pulling out part long before CI/ATK existed 

 

however , they chopped off the bone 

 

as I recall.

 

 

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8 minutes ago, Okanagancook said:

@Keralathose look nice and plump for sure.  I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers.  I wonder if that results in some meat being pulled out with the tendons?

Don’t see any reason for that. @Keralamay have his own take on that and I apologize for jumping in when I should’ve had some manners and allowed him to answer. 
 

Edited by Anna N
To practice some manners. lol (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

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1 minute ago, Okanagancook said:

Cooks Illustrated claim the tendons make the bite of meat “stringy”.

I see an experiment brewing.

Another relatively recent photograph.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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in re-thinking my sinew-ey comments

 

J&J  did this w a very large bird

 

i.e. a turkey .

 

why they chopped  rather than cut

 

remains a mystery

 

maybe they had a few extra dozen

 

of those paper chef hats 

 

you put on Naked Bones  

 

( French'd , of course )

 

back in the day

 

before service .

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11 hours ago, Okanagancook said:

@Keralathose look nice and plump for sure.  I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers.  I wonder if that results in some meat being pulled out with the tendons?

Wow. There sure is a lot of tendon visible after cutting, but it all disappears to the eye when cooked. The chicken tastes great, and I can't imagine an improvement from pulling the tendons out with pliers.

But you know what? I was perfectly happy with chicken drumsticks grilled without cutting the tendons - until I found this technique. Now, uncut is definitely a B rather than an A. It does add significantly to preparation time. I'm a bit scared now to try out this pliers technique!

Edited by Kerala (log)
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5 hours ago, Kerala said:

I'm a bit scared now to try out this pliers technique!

I think it’s a bit of overkill but if you do try it it would be lovely if you could report it. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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3 hours ago, Anna N said:

I think it’s a bit of overkill but if you do try it it would be lovely if you could report it. 

When you look at who is recommending this technique, CI……one can not be surprised.

Overkill is a good way to characterize it.  But if one likes to play with one’s food it has its appeal!

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Hot weather meals (on different days).

Nice (barrel-aged) feta with assorted Greek olives.

YBbRRp6.jpg

 

Intensely mushroom-y chilled portobello and walnut puree.

7RRFLAj.jpg

 

Air-dried Mettwurst. Similar to salami made with soft fat.

9KGwofN.jpg

 

Rye bread with pumpkin seeds (brought back from Middle Mosel).

ZzLIbbG.jpg

 

Marinated new-catch Matjes (sweet-sour Norweigian-style)

mPVIeTn.jpg

 

A simple "sausage salad" (a salad with cold cuts).

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Super ripe cheese

T8tvKPE.jpg

 

mooLJo3.jpg

 

This net of razors used to cost eur8, this year it's eur12,50.

Ym7ndZa.jpg

 

Croatian beer

qtByT3b.jpg

 

On 7/17/2022 at 9:42 PM, heidih said:

That romanesco shot is indeed awesome, and I agree on thanking and supporting our pollinators.

 

Thanks!

0PG3z6r.jpg

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@Kerala – that meal looks incredible.  I’m especially drawn to the chicken and the lamb!  Nicely done!

 

@Anna N – I think dressed salad on a bun with or without meat sounds very good!

 

@BonVivant – lovely meal.  That bread is especially delicious looking.

 

RE: “BBQ”.  I belong to a Expat British FB group (though I am neither – I just like the food) and they bristle and get cranky when someone calls a ground beef and potato casserole “Shepherd’s Pie” rather than “Cottage Pie”.  As a southern American I have to confess that I feel the same way when someone says “BBQ” and means “grilling” 😁. 

 

 

Sunday lunch after church.  Mr. Kim chef’s salad:

1-IMG_0243.jpg.5b1c51886b85fd0cfdf5a040981a89c9.jpg

 

I had fried chicken, green beans, spoonbread, and a side salad:

1-IMG_0244.jpg.971021154da61aa40ffef0142d454378.jpg

 

1-IMG_0242.jpg.6cd1d9f6d0e6536c47a2caeff63891b5.jpg

Everything was delicious – the cucumber and tomatoes in the salad were almost certainly from someone’s backyard.  The chicken was very good, but a little odd.  I posted about it  here.

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@Kim Shook 

 

where I grew up

 

Bat Area , pn the Peninsula 

 

one town awathe y from two Oasis-s

 

Oasis ( Western ' O ' ) ::

 

!) Sunset Magazine 

 

and

 

2) The Oasis , Menlo Park  ( on El Camino Real )

 

a pizza and burger joint 

 

sourdough buns , etc.

 

BBQ was grilling . Period .

 

no BBQ a la TX , etc etc what known .

 

we did had Red Wood tables 

 

kept out doors 

 

1 to 1 1/2 " thick planks 

 

I still have our families 

 

right here in NE

 

can't find those tables , anywhere these days .

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Homemade hot link on a baguette from Craft Bakery served with a heirloom tomato.   A really tasty and simple lunch.  The sausage was a lot hotter than what I normally make.  I think the cayenne that I used must have had a  much higher heat unit.  I just about burned up my neighbors palate with the links that I gave her!

 

IMG_20220727_110818406_HDR.thumb.jpg.85012404400bd6b17614ea2a18e03443.jpg  

Edited by Steve Irby (log)
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Tuesday’s lunch was a sandwich I’ve loved since I was a kid:

1-IMG_0255.jpg.f39a13a3cda5e0f29fe0dce1e6ebcf1a.jpg

Regular old Oscar-Mayer bologna, deli American cheese, and yellow mustard on toasted white bread.

 

So, we had a culinary emergency:  we found that we were out of Short Sugars’ BBQ sauce.  This is the sauce that I grew up on and is only available at Short Sugar’s BBQ in Reidsville NC (a 7 hour long round trip from us).  It’s where my grandparents lived and where I spent every summer on their farm as a child.  My local friends think we are insane for doing this.  I know y’all don’t.  Luckily, Mr. Kim is off this week, so we did a day trip. 

 

We had lunch at the restaurant.  Stew and puppies:

1-IMG_0260.jpg.209c97fc9860c431fd2393c67e7a2f66.jpg

 

A chopped tray:

1-IMG_0259.jpg.3dd1c2c45ac5f2eb37fd1caea6df6d32.jpg

 

A chopped sandwich and fries:

1-IMG_0261.jpg.2f2c0d7f55f2b1732a31b853055180e8.jpg

 

A cheeseburger, a chopped sandwich, and fries:

1-IMG_0262.jpg.005c44d02d70f522b5abb63c6f1532f7.jpg

 

Mr. Kim with the sauce:

1-IMG_0264.jpg.5d7aeb8d89f96b57088ed08a15f5e103.jpg

I will be canning it tomorrow. 

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8 hours ago, Kim Shook said:

Mr. Kim thinks it's a gallon.  I'm not so sure - I think it could be more.  We'll see tomorrow when I decant them into canning jars.

 

Lol. When you're driving 7 hours round trip for a sauce, it had certainly better NOT be less than a gallon!

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PastaMeshugana

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"What's hunger got to do with anything?" - My Father

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Another pretty simple lunch with grilled salmon served on a Panera bagel with a quick coleslaw.   I decided to punch it up a little (actually a lot)  with a tapenade/aioli/mayo mix  of salt cured capers, preserved lemons, garlic, castelvetrano olives, EVOO, and mayo.  I cured the lemons for about 10 days after salting and vacuum sealing.  

IMG_20220730_121018324.thumb.jpg.3a1b33a3e90ec45081d27f8df3c595f4.jpg

 

The start of the lemons early last week

IMG_20220722_191220483.thumb.jpg.1f8c6b8da452fa9404d3c4a73ace675c.jpg

 

On a compression tangent trying to squeeze a little flavor out of a pretty bland Aldi $1.00 cantaloupe.

 

IMG_20220722_192103263.thumb.jpg.74a47f5734b8699801769520c2f1b841.jpg

 

Edited by Steve Irby (log)
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Cured salmon

RRTqgdY.jpg

 

Young cheese, trout roe, North Sea shrimps.

qascPi2.jpg

 

Smoked Matjes "tartare"

OQ4KMT9.jpg

 

mpd7hsF.jpg

 

Another meal...

 

A "salad" of Cretan cheese, broad beans and tomatoes.

ArhZkBA.jpg

 

Santorini lentil spread

uwGl9c2.jpg

 

Broad beans and octopus with olive oil

6PtAG22.jpg

 

Ricotta with honey and pistachios

rcvpkqN.jpg

 

The best black olives I've ever tasted. (The package)

fztJfyx.jpg

 

Fava and tomato paste (on Santorini). 2 recipes on the back of the package. Afterglow with Oia in the distance.

 

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2 hours ago, KennethT said:

Javanese chicken soup.... Oh how I've missed you!!!

 

PXL_20220731_171508169.PORTRAIT.thumb.jpg.0691e092c5e1aa1368bbb34d129affac.jpg

 

That looks like it could be delicious. Did you make it? Got guidelines or a recipe?

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