Lunch 2022

[KennethT]

1 hour ago, Smithy said:

 

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

Could be?!?!  I'm insulted!!!  Just kidding, but really, it is very delicious.  And conveniently....

 

[Kim Shook]

@heidih – the sauce turned out to be about 30 oz. more than a gallon 😄

 

Yesterday was our day to make the shelter lunches at church and deliver them (2^nd time this month – happens about once a year that any group has 2 in a month because of a 5 Saturday month).  Lunch afterwards at a place Mr. Kim picked and I was not thrilled about.  Jessica and I had eaten there a couple of times and not been impressed and some visiting friends had had a lunch there with some family that was passing through Richmond and not had a great meal either.  I was pleasantly surprised – we had a very good lunch and plan to go back.  I had the Ferryman Cheesesteak:

Short ribs, caramelized onions, cheese sauce, and onion straws (like Durkees) with cheese grits.

 

Mr. Kim had the Freedom Fighter:

Blackened grilled chicken breast, Swiss cheese, bacon, lettuce, and tomato with collards.

 

Today (actually, yesterday I guess – Sunday) Mr. Kim was in Pennsylvania judging a BBQ competition.  Jessica and I went to lunch at Bonchon Korean Fried Chicken.  It’s a big chain, but we really love the food. The one near us closed down some time ago and we’ve really missed it.  I love the fact that you can choose your heat level for almost everything and that there aren’t any spicy landmines.  We shared the soy-garlic pork potstickers:

 

 

And the seasoned fries:

 

I had the soy-garlic wings and pickled radishes:

 

And Jessica had the bulgogi tacos:

[KennethT]

7 hours ago, Kim Shook said:

@heidih – the sauce turned out to be about 30 oz. more than a gallon 😄

 

Yesterday was our day to make the shelter lunches at church and deliver them (2^nd time this month – happens about once a year that any group has 2 in a month because of a 5 Saturday month).  Lunch afterwards at a place Mr. Kim picked and I was not thrilled about.  Jessica and I had eaten there a couple of times and not been impressed and some visiting friends had had a lunch there with some family that was passing through Richmond and not had a great meal either.  I was pleasantly surprised – we had a very good lunch and plan to go back.  I had the Ferryman Cheesesteak:

Short ribs, caramelized onions, cheese sauce, and onion straws (like Durkees) with cheese grits.

 

Mr. Kim had the Freedom Fighter:

Blackened grilled chicken breast, Swiss cheese, bacon, lettuce, and tomato with collards.

 

Today (actually, yesterday I guess – Sunday) Mr. Kim was in Pennsylvania judging a BBQ competition.  Jessica and I went to lunch at Bonchon Korean Fried Chicken.  It’s a big chain, but we really love the food. The one near us closed down some time ago and we’ve really missed it.  I love the fact that you can choose your heat level for almost everything and that there aren’t any spicy landmines.  We shared the soy-garlic pork potstickers:

 

 

And the seasoned fries:

 

I had the soy-garlic wings and pickled radishes:

 

And Jessica had the bulgogi tacos:

I've had BonChon in NY - their wings are good.

[Orbit]

Simple pizza; dough is half 00 half AP.

 

 

[BeeZee]

Desk lunch...little Persian cukes sliced and tossed with Little Green Dress and tuna.

 

[Kim Shook]

@BeeZee – I never thought about putting cucumbers in tuna, but what a great idea!  I think I’ll try it with my marinated cukes! 

 

Yesterday, I grabbed a McD’s cheeseburger and took it home for lunch.  Someone was interested:

 

Today:

Fondue, baguette slices, and a peach.

Edited August 5, 2022 by Kim Shook (log)

[johnnyd]

Blue Fin Tuna is running off-shore now so I made some Poke

 

 

A bit each of red onion, scallion, thai bird chile, pickled daikon, cilantro and hijiki seaweed, all in a splash of house-made ponzu.

 

 

[rotuts]

 

late lunch similar to breakfast 

 

added scallions from the window sill

 

as they grow , they become much sharper in flavor

 

worked quite well here , as these beans are on the sweet side.

[heidih]

1 hour ago, rotuts said:

added scallions from the window sill

as they grow , they become much sharper in flavor

 

Interesting. I keep grocery store produce department live basil on a windowsill and notice over time that  the leave size decreases but the flavor intensifies. These are the little 2-1/2" pots that are really just a load of seeds sprouted in on pot - not a single plant. One or two usually remain useful for weeks. I pluck leaves off versus cutting stem. 

[BonVivant]

Hot weather meals again.

 

I don't deep fry and besides, it's too hot these days. Let the market fishmonger do it.

Flaky hake

 

Fish without chips

 

Chilled potato noodle with crunchy vegetables. Mixed well with the lime juice, chillies, garlic and fish sauce.

 

Greek-inspired salad with beans

 

Shredded some leftover lamb shank. Seasoning is blended softened chipotle and dried tomatoes in oil.

 

The first 10. Steamed them all and ate 2 straight away.

 

 

[KennethT]

The last of my Teochew style Bak Kut Teh. I need to make more soon!

 

 

And a durian serimuka for dessert.... From Lady Wong

 

 

[BonVivant]

Hellish temperatures half the week then muggy in the second half.

Vietnamese “Wurst”/pork paste on mini sourdough seedy rolls.

 

In Vietnam you can eat tinned sardines stuffed in baguette as a snack, just like Banh Mi.

 

Baguette with runny fried eggs: another Vietnamese classic, often eaten as a breakfast dish. You tear the bread and mop up the yolks with it. Maggi sauce and pepper are a prerequisite.

 

I don’t think this one is Vietnamese. Prawns with avocado and mixed nuts.

 

The spread

 

 

--- --- Another meal --- ---

 

35C/95F today. But hey, in a couple of months we'll be whinging about the snow or rain.

 

Fruit spreads, pureed with some nuts:

Long black/blue grapes

 

 

Red apricots

 

 

Eggs steamed in coffee cups

 

Cold cut salat

 

Bread brought back from Mosel Valley

 

 

@Kim Shook

 

@Duvel, are you OK, Man? I miss seeing the BOY!!!

Edited August 14, 2022 by BonVivant (log)

[KennethT]

1 minute ago, BonVivant said:

 

@Duvel, are you OK, Man? 

@Duvelmy thoughts exactly.... Hope you're just busy and everything is ok.

[Anna N]

42 minutes ago, KennethT said:

@Duvelmy thoughts exactly.... Hope you're just busy and everything is ok.

I have been worrying, too.  
edited to add on July 20 he said 2/3 of his household tested positive for Covid.

 

Edited August 14, 2022 by Anna N (log)

[heidih]

@BonVivant The bread from the Mosel Valley - yes please. You have given me a good idea for my ripe avocados  - adding toasted nuts to the mash. Better with your bread but we cope.

[Duvel]

@BonVivant, @KennethT & @Anna N: Thanks for thinking of me and my apologies for getting anyone worried. I have just boarded the car ferry from Newcastle back to continental Europe after 2.24 weeks of travelling Scotland (and some related digital abstinence 🤗) …

 

I‘ll resume posting soon 🥳

[kayb]

Glad to hear.

[KennethT]

1 hour ago, Duvel said:

@BonVivant, @KennethT & @Anna N: Thanks for thinking of me and my apologies for getting anyone worried. I have just boarded the car ferry from Newcastle back to continental Europe after 2.24 weeks of travelling Scotland (and some related digital abstinence 🤗) …

 

I‘ll resume posting soon 🥳

Glad to hear it!!

[BonVivant]

OK, dude. But I only miss the BOY!!!

 

Joking! Glad you and the family are OK (again). Safe trip home!

 

One down, 3 more to go (in the coming days).

 

 

[Kim Shook]

@BonVivant – that hake looks delicious.  I’ve never had hake.  I don’t ever remember seeing it on a menu.  I’d love to try it.  I’d also love to have one of each of those filled rolls!  What is the consistency of pork paste?  I’m imagining pate?  The puppy under the table gave me a giggle.  My parents had a glass dining room table at one point and the cats would curl up on the empty chairs and stare accusingly at the eaters. 

 

@Duvel – yes, you were missed.  Glad everyone is good! 

 

On Saturday, we drove up to Washington DC to celebrate Mr. Kim’s birthday a day early.  He wanted to tour the Shrine of the Immaculate Conception (we love touring churches, basilicas, cathedrals, etc.).  Jessica found a place for lunch within sight of the Shrine called The Runaway.  She just basically pulled it off Yelp when I realized that the place I had intended for us to go to was closed on weekends (college neighborhood- ????).  We shared these Hot Goat Poppers:

Breaded and fried goat cheese drizzled with ancho honey.  Gooey and deeply flavored (but not too spicy). Wonderful.

 

Jessica had Biscuit French toast, house made maple sage sausage, home fries, and scrambled eggs with cheese:

I don’t know how you French toast biscuits without them falling apart, but they were incredible.  As was the sausage.

 

Mr.Kim had the Cherry Bomb burger and gorgeous onion rings:

 

The burger had arugula, brie, and cherry jam.  And I’m not normally a big fan of battered onion rings, but the batter was so tasty, and the rings cooked so perfectly that I loved them. 

 

I had the appetizer meatballs and a “side salad”:

 

The meatballs were stuffed with gooey mozzarella and were a great consistency.  The sauce was really balanced – not too sweet.  The side salad was fantastic.  It was really that – a small, side dish-sized salad.  But it had all that care that lots of places don’t put into their full-sized house salads.  Jessica said it right, “In most places the side salad is a throw away”.  This was NOT – arugula, assorted baby lettuces, fennel, marinated grape tomatoes and red onion, candied pecans, and a lovely sweet/tart house dressing. 

 

We enthused about the meal to our server who brought up the chef to meet us.  Turns out, she was not the head chef.  She is an assistant who was drafted when the chef who was supposed to be in charge didn’t show up.  She was so thrilled to hear how much we loved the food.  Kind of proud and abashed at the same time. 

 

Sunday was Mr. Kim’s actual birthday. We had after church brunch at the Northside Grill, an old favorite that has been closed on Sundays for a while and is finally open.    Apps – lumpia and onion rings:

 

Jessica’s Portobello sandwich:

 

Mr. Kim’s steak and cheese:

 

I got the half-size chef salad:

One of my favorite salads, but I almost never get it because they are usually so huge.  This one was manageable. 

 

Yesterday:

[gulfporter]

My first meal out in an entire month (down with Covid in July, then had hip replacement 2 1/2 weeks ago).

 

Have had CFS, Chicken Fried Steak

Have had CFC, Chicken Fried Chicken

But this was a first: CFL, Chicken Fried Lamb

Oh so good!  And just 180 pesos or 9 USD including taxes. 

 

[Kim Shook]

@gulfporter – Yay!  So glad you’re up to going out.  That CFL looks fantastic.  I would love to try that.  Could you tell if it was still tenderized like cube steak?

 

Jessica and I went down to Williamsburg for an estate sale and stopped at new to us place called Patsy’s in the tiny little burg (5000+ souls) of Lenexa for lunch.  Great country food.  Can’t wait to go back and sample more things.  We’ve told Mr. Kim that we’ll be taking him there soon one Friday night after work.  Jessica had the chicken fried steak, mashed potatoes, and corn:

 

I had fried chicken, mashed potatoes, and corn:

The potatoes were from scratch – just a little bit lumpy and I’m pretty sure both of the gravies were, too.  The brown gravy tasted like BEEF not salt.  The chicken pieces were very small and I’m thinking that’s by design, because it seemed to be made when I ordered it and smaller pieces would cook quicker, of course.  Every piece (leg, thigh, wing, breast) was tender and juicy and the coating was incredibly crisp. 

[gfweb]

Fried chicken sandwich

 

[MaryIsobel]

1 hour ago, gfweb said:

Fried chicken sandwich

 

We don't do luch around here, just (late) breakfast and dinner but if I was going to have lunch, I would have that. I have recently (I live in the backwoods) discovered hot honey and I just may add a drizzle of that to my next chicken sandwich.

 

[Steve Irby]

Careful! That quiche is hot!  One for us and one for our 94 year old neighbor who's had a rough week.