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Lunch 2022


liuzhou
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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....

 

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@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 (2nd 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:

1-IMG_0309.thumb.jpg.8bd13152b68a793420f9d5e0460ca14f.jpg

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

 

Mr. Kim had the Freedom Fighter:

1-IMG_0310.thumb.jpg.fcac342318aff9a5918b27c8998e95e5.jpg

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:

1-IMG_0314.thumb.jpg.10584cb139c970baeae561c8156df0a9.jpg

 

1-IMG_0315.jpg.e532ff58e4981869f1ee0c503c3a5aee.jpg

 

And the seasoned fries:

1-IMG_0316.jpg.64efcd5aaa388da8c91e0006128f8d0b.jpg

 

I had the soy-garlic wings and pickled radishes:

1-IMG_0318.jpg.c510cb22deb9dd72c63659336eea5ffe.jpg

 

And Jessica had the bulgogi tacos:

1-IMG_0317.jpg.24ef6f38fe3c65472936c642ae3c2786.jpg

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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 (2nd 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:

1-IMG_0309.thumb.jpg.8bd13152b68a793420f9d5e0460ca14f.jpg

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

 

Mr. Kim had the Freedom Fighter:

1-IMG_0310.thumb.jpg.fcac342318aff9a5918b27c8998e95e5.jpg

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:

1-IMG_0314.thumb.jpg.10584cb139c970baeae561c8156df0a9.jpg

 

1-IMG_0315.jpg.e532ff58e4981869f1ee0c503c3a5aee.jpg

 

And the seasoned fries:

1-IMG_0316.jpg.64efcd5aaa388da8c91e0006128f8d0b.jpg

 

I had the soy-garlic wings and pickled radishes:

1-IMG_0318.jpg.c510cb22deb9dd72c63659336eea5ffe.jpg

 

And Jessica had the bulgogi tacos:

1-IMG_0317.jpg.24ef6f38fe3c65472936c642ae3c2786.jpg

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

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

 

lunch.jpg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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@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:

1-IMG_0346.thumb.jpg.c0a11a440d1a2d9c91d18aefa2245b04.jpg

 

Today:

1-IMG_0349.jpg.43312435bfde8b3af4c4330fa5970f08.jpg

Fondue, baguette slices, and a peach.

Edited by Kim Shook (log)
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Blue Fin Tuna is running off-shore now so I made some Poke

 

72907133_IMG_20220805_1440070212.thumb.jpg.7532dd2c01dc5780176108725c48b1f8.jpg

 

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

 

349085070_IMG_20220805_1430536352.thumb.jpg.51b5f61c72b0881c9c380a27a53727f1.jpg

 

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

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image.thumb.jpeg.9629c281ac5b19ca0dc32c5b1050073c.jpeg

 

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.

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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. 

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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

GscG0gb.jpg

 

Fish without chips

ilsF7as.jpg

 

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

j07Hkb7.jpg

 

Greek-inspired salad with beans

aB8r62n.jpg

 

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

ZsLLPYi.jpg

 

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

WIAttQ7.jpg

 

 

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

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

9SbivAM.jpg

 

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

KeriLS8.jpg

 

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.

CflYLvy.jpg

 

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

JJBn0OF.jpg

 

The spread

oU6Dv49.jpg

 

4obtNJf.jpg

 

--- --- 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

 

vnz8X28.jpg

 

Red apricots

6mbKc5e.jpg

 

51jjZlq.jpg

 

Eggs steamed in coffee cups

HKcaRdq.jpg

 

Cold cut salat

cSluABf.jpg

 

Bread brought back from Mosel Valley

RzemtoM.jpg

 

kuw2AnO.jpg

 

@Kim Shook

DrVW3b2.jpg

 

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

Edited by BonVivant (log)
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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 by Anna N (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)

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

Our 2012 (Kerry Beal and me) Blog

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