Lunch 2023

[heidih]

29 minutes ago, C. sapidus said:

Leftovers for lunch: shrimp patia, cumin rice, and cucumber riata.

Truffled hot sauce and fish sauce gave the patia some pop, and a squeeze of lemon brightened up the raita. Live and learn.

 

I am having trouble aligning you with truffled hot sauce. Explanation please

[C. sapidus]

40 minutes ago, heidih said:

I am having trouble aligning you with truffled hot sauce. Explanation please

 

How so? 🤷🏼‍♂️

 

Mrs. C picked up Truff at Costco. I like thick and flavorful hot sauces, as opposed to the usual thin and vinegary ones. The earthy scent is a bonus.

[heidih]

15 minutes ago, C. sapidus said:

 

How so? 🤷🏼‍♂️

 

Mrs. C picked up Truff at Costco. I like thick and flavorful hot sauces, as opposed to the usual thin and vinegary ones. The earthy scent is a bonus.

Interesting - had to google.  The things that I miss not being into TikTok!

[C. sapidus]

2 minutes ago, heidih said:

The things that I miss not being into TikTok!

 

You and me both. 🙄

[blue_dolphin]

Paprika-Honey Ribs w/Hominy + Lemon Parsley Mojo from Grist

 

[C. sapidus]

Kielbasa with yellow squash and zucchini, flavored with white onion, garlic, chipotle in adobo, jalapeno, and cooked down tomatillo salsa, and then finished with Mexican oregano and feta cheese.

 

Polish tacos, maybe? 

 

 

Edited March 17, 2023 by C. sapidus (log)

[BonVivant]

Comida típica Canaria. I wish.

The only thing that's "Canaria" here is the spicy sauce I brought back from Lanzarote. But the meal is Lanzarote-inspired. The potatoes, red and green sauces are essential prerequisites.

 

Purslane and mixed Turkish pickles

 

One of my favourite fish, haddock. Cooked in the oven. Sizzling crispy garlic on top of the fish when ready to eat.

 

Green sauce is eaten with seafood on Lanzarote. (Coriander, parsley, pumpkin seeds, olive oil, lime juice...)

 

Dry Riesling

 

Bought it here:

 

Ja, I vas zere, at Trossen's last June.

 

[blue_dolphin]

I tweaked the recipe for Hominy w/Black Beans, Summer Squash, Basil + Mojo de Ajo from Grist to make it better reflect the season (and the contents of my fridge), delicata squash for the summer squash and used oregano instead of basil as the fresh herb. 

The mojo de ajo is made with garlic, slow-roasted along with fresh oregano in olive oil, then mixed with lime and orange zest and juice.  Tasty stuff. 

[C. sapidus]

Russian neighbors dropped off borscht, always a special treat. Dollop of yogurt. 
 

 

[C. sapidus]

Leftovers from dinner: potatoes, zucchini, yellow squash, and kielbasa in chile sauce, jazzed up with feta and hot sauce. 
 

 

Edited March 20, 2023 by C. sapidus (log)

[OlyveOyl]

Linguine with Sicilian baby clams, shallot, garlic, lemon, hot pepper flakes and white wine.  Finished with parsley and a sprinkling of toasted bread crumbs.

[BeeZee]

Whole wheat pita with hummous and roasted veg (leftover from weekend), one test bite taken

 

[Duvel]

Took part of my team out for business lunch after a workshop to our company restaurant. Friday = fish day …

 

Beetroot-cured salmon on a sweet beetroot compote with a potato gratin cube (covered in leek ash) …

 

 

Pikeperch (a very popular fish here), served with cauliflower and parsley root on a fregula-choriço bed …

 

 

Carrot coconut cake …

 

 

All quite good 🤗

 

 

 

Edited March 25, 2023 by Duvel (log)

[BonVivant]

We have very fast-changing and unpredictable weather the last couple of weeks. My mode of transport is my bicycle so I'm highly weather dependent thus meals have been simple, eating from the freezer and cupboards.

 

Strained yoghurt for spreading on sourdough bread, then other things go on top.

 

Like this. Orange bits are trout roe.

 

Breads, shrimp shell broth and horseradish cream.

 

Another meal...

Pork mince with lemongrass, shrimp paste, fish sauce.

 

Another pork mince version with salted black beans, ginger, soy sauce, black vinegar.

 

Merlot from Chile

 

Bergamot lemons/oranges. I have made marmalade with half. So. very. intense. Surely these are not for everyone.

 

Stormy spring weather today but we have been having lots of rain, hail, sleet, snow, and some sun as well. First to bloom (in my garden), basking in the sun, my poor old bay laurel , cold spring, the garden fluffball.

 

Edited March 25, 2023 by BonVivant (log)

[heidih]

@BonVivant what do you call that dense thin square bread? I can get it once in a while in unexpected places but have not seen lately - know on-line but I try to control myself.

[BonVivant]

18 hours ago, heidih said:

@BonVivant what do you call that dense thin square bread? I can get it once in a while in unexpected places but have not seen lately - know on-line but I try to control myself.

 

I went through the rubbish like a hyena to look for the packaging 🧐

 

There are many types of rye bread and this one is Rhine regional style.

 

[heidih]

17 minutes ago, BonVivant said:

 

I went through the rubbish like a hyena to look for the packaging 🧐

 

There are many types of rye bread and this one is Rhine regional style.

 

Thank you so much for your effort. Yours mirrors the one I've had.

[Elkyfr]

This creation is a delicacy of the gods, a delight that my grandmother used to take bread and cheese, and all the cuts that she caught from bacon and sausage, and put it all in the wood-fired oven... with a brutal flavor.

 

 

This one I usually make has bacon, onion, blue and cheddar cheese, sundried tomatoes, black pepper and chili powder, and double cream to make it creamy.

 

 

The bread is a round loaf with the top cut off and hollowed out like a pumpkin with a spoon. All the ingredients are introduced, mixed carefully and cooked, and given a blow in the oven to make it crispier.

 

With the bread crumb, make squares and toast them, which will be used for dipping.

 

Did you have something similar when you grew up in the town?

Edited March 26, 2023 by Elkyfr (log)

[rotuts]

@Elkyfr 

 

very interesting.

 

it looks delicious to me

 

and  at a slower pace 

 

of the video

 

very useful 

[Duvel]

I was told to use up some of our frozen goodies to free some space in the freezer (which then gets filled up with new frozen goodies). So …

 

Squid tentacles, fried with garlic, onions, tomatoes, red wine and parsley …

 

 

Squid bodies, filled with blood sausage, breadcrumbs, raisins and pine nuts …

 

 

Braised for an hour or so, then reheated today for lunch. Little one had seconds 🤗

 

[rotuts]

@Duvel

 

one of the several food items Ive never used regularly 

 

is squid , which I love.

 

you've done an outstanding job , using something i should have .

 

' Stuffed Shells  ( calamari shells ) '

 

when you bake squid , how long do you allow the squid to bake

 

to go through the ' Tough Phase '  ?

[Duvel]

7 minutes ago, rotuts said:

@Duvel

 

one of the several food items Ive never used regularly 

 

is squid , which I love.

 

you've done an outstanding job , using something i should have .

 

' Stuffed Shells  ( calamari shells ) '

 

when you bake squid , how long do you allow the squid to bake

 

to go through the ' Tough Phase '  ?

 

I'd say about 45 min at low heat ...

[rotuts]

@Duvel  

 

excellent .

 

as your current effort , as I understand it

 

came from Fz Squid   

 

if you froze the squid from an  ultra-fresh purchase 

 

vs from a reputable Fz product 

 

all freezer seals being ' tight '

 

would you notice any difference 

 

' on the plate ? '

[Duvel]

2 minutes ago, rotuts said:

@Duvel  

 

excellent .

 

as your current effort , as I understand it

 

came from Fz Squid   

 

if you froze the squid from an  ultra-fresh purchase 

 

vs from a reputable Fz product 

 

all freezer seals being ' tight '

 

would you notice any difference 

 

' on the plate ? '

 

I think squid is quite forgiving when it comes to freezing ...

[heidih]

52 minutes ago, Duvel said:

I was told to use up some of our frozen goodies to free some space in the freezer (which then gets filled up with new frozen goodies). So …

 

Squid tentacles, fried with garlic, onions, tomatoes, red wine and parsley …

 

 

Squid bodies, filled with blood sausage, breadcrumbs, raisins and pine nuts …

 

 

Braised for an hour or so, then reheated today for lunch. Little one had seconds 🤗

 

Sausage stuffed squid was my intro to the delicious little things. Curious on slitting and opening and then closing withe toothpicks rather than just stuffing whole. Easier to clean or more stuffing space? I have small hands versus you I imagine.