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Lunch 2022


liuzhou
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35 minutes ago, Kim Shook said:

Here you go:

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They are part of what originally was an appetizer set with a large platter (since broken) and six plates (2 broken).  They were a gift from friends many years ago.  They have cycled around to being out of style and now back in style in the time that we've had them.  

 

I love 'em! Fun to see things cycle that way. Do you remember roughly when you got them?

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Nancy Smith, aka "Smithy"
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4 hours ago, Smithy said:

 

I love 'em! Fun to see things cycle that way. Do you remember roughly when you got them?

I love 'em too. Just ready for pigs in a blanket. Which I believe I ate once many years ago. 

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Octopus with gochujang
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Kale with Korean warm black bean sauce (thinned with some broth) and Korean sesame oil.
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Already gone through half of the conservas brought back from Lanzarote.
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Salted tuna from Murcia, Spain. In Andalucia it's served with almonds as part of tapas. At home I like to smear some tomato paste on bread and top it with oil-drenched mojama slices.
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North Sea shrimp
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My fishmonger no longer has boxes of 12 oysters, only 25. I ate half today.
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Can't use chopsticks worth a damn but no problem with snacks as I can grip them.
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47 minutes ago, billyhill said:

Yes, lacinato kale from the garden. It is pretty much classic potato leek soup with kale added. A family favorite.


Thanks ! Would gave never thought of kale in a soup (the German way of treating kale is … different) - but seems this is a different veggie. End result sounds pretty good to me 🤗

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10 minutes ago, Duvel said:

Would gave never thought of kale in a soup

Caldo verde? 

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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

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3 minutes ago, Anna N said:

Caldo verde? 

I understand, but kale is more of an alternative to what they like to use. This weekend I prepare a half-years supply of Grünkohl (kale), so maybe I am very biased …


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11 minutes ago, Duvel said:

This weekend I prepare a half-years supply of Grünkohl (kale), so maybe I am very biased …

Perhaps you could enlighten me? 

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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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On 11/18/2022 at 12:13 PM, Smithy said:

 

I love 'em! Fun to see things cycle that way. Do you remember roughly when you got them?

It was a LONG time ago.  Maybe 20-25 years ago?  I looked and they have some (including the large platter and a cocktail rimmer) at ebay and other sites.  Here's the back of the plates:

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Getting my vegetables in. IMG_20221120_170856.thumb.jpg.2bb5c74d2b662a7bac0c63e48d0b7329.jpg

Store-bought mixed leaf salad, with added tiny tomatoes and radish, dressed with a honey, EVOO, apple cider vinegar vinaigrette and some crushed peanuts. Part-baked (then baked!) ciabatta roll, air fried chicken.

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Leftover from dinner last night. Brown rice, grated ginger, little soy sauce. Roasted butternut squash (S&P, garlic powder). Pepitas and dried cranberries. Last night we ate it with roasted salmon fillet.

 

rice.jpg

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

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Kind of an alternative Thanksgiving menu for today's lunch.  Bought a~ 3 lb  half bone-in turkey breast at Trader Joe's and made the Marinated turkey breast with cumin, coriander and white wine from Ottolenghi, the Cookbook.  

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It came out very moist and flavorful The extra marinade gets reduced to a green sauce with bright flavors. 

Here we are on the plate in the alarmingly bright noonday sun:

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Had this with Nik Sharma's Baked Sweet Potatoes With Maple Crème Fraîche (great recipe!) and pan-seared sugar snap peas.  I kept the green sauce separate as I wasn't sure I'd like it with the turkey but it was great so I poured all out once I started eating. 

Too bad I didn't have the cranberry sauce ready.  Could have checked the whole Thanksgiving box and skipped tomorrow! 

 

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Ill place this series here.

 

these are Detroit style Pizzas

 

prepared for

 

The Game 

 

@ the WHPS   , but Id bet the pans were baked inside

 

using no wood pellets.  but i do not know

 

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Edited by rotuts (log)
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apparently these were made w 100 % Wisconsin Brick Cheese

 

and baked in the oven you see on the L , above first pick

 

@ 500 F .

 

I do love deep dish crust 

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42 minutes ago, rotuts said:

Wisconsin Brick Cheese


Thank you for that - I had not idea. Thanks to Google I have now and know that Limburger would be the closest thing I could get to it here …

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