Lunch 2024

[pastameshugana]

On 10/12/2024 at 8:35 PM, Shel_B said:

I haven't had these in more than a decade. They were somewhat of a staple in our home when I was a kid. I didn't know they were still in business. They're not as tasty or texturally satisfying as I recall, and they weren't that great when I was 13 years old, either. But there they were, on an end display in the market this morning, and I just had to try 'em. I'm good for another decade ...

 

 

When I was a kid, the Entenmann's man came to our church (still does, just retired). There were always plenty of goodies to give out at the end of his route. The donuts weren't very nice, pretty plasticky, but my dad and me *loved* the danish twists and crumb coffee cakes. 

 

A quick glance at the website shows they are now owned by Bimbo, wonder how long that has been the case. But I also haven't seen one in ages, so distribution must be pretty small.

[rotuts]

a long time ago , Entenmann's made some fine products .

 

esp .  the coffee cake .  then I guess they were purchased 

 

and the quality became much more average .

 

 

[Steve Irby]

Shrimp remoulade and fried green tomatoes.

 

[OlyveOyl]

A simple but delicious lunch today, Cherokee Purple tomato and stracciatella.

 A slice  of this morning’s bake, plum frangipane tart.

Edited October 14 by OlyveOyl (log)

[BeeZee]

Focaccia sandwich from a local place (https://crumbsandwichjoint.com/haddonfield/menu/) called Fabolousa (crispy breaded eggplant, creamed kale gratinee, shaved parm + some extra cheese at my request). Very tasty.

 

[OlyveOyl]

Pumpkin ravioli thanks to TJ and it will be a repeat buy.  Three minute cook time is a plus for a quick lunch.  Accompanying the ravioli was a sauté of mushrooms, scallions, garlic and a crumbled sausage, peperoncini and assorted seasonings were added and then cooked a few more minutes with some light turkey broth and some diced mini San Marzano tomatoes.

Dessert was a mini Raspberry, pistachio pastry cream tart.

[BeeZee]

Straight out of the tin, with a plastic fork. The fish was in small chunks, rather than fillets (the little veg cubes were underneath), but the flavor was really good.

 

[YvetteMT]

Not quite the dogs dinner but a far cry from my salad lunches at home.  Happen to be traveling and am relatively remote. So, grocery store chef salad with hotel cottage cheese from breakfast added for more protein.  Will have some yogurt, string cheese, and pickles before the end of the work day. 

 

[C. sapidus]

Mushroom and roasted chile Poblano tacos with garlic, basil, feta, and a chipotle cream sauce.

 

[Paul Bacino]

Kimchi marinated chicken thigh,  Momo noodles .  my broth and peppers

 

[C. sapidus]

Chile Poblano cream tacos, with white onion, jalapenos, and garlic, finished with half-and-half and Thai basil.

 

[C. sapidus]

Mrs. C made amazingly tender pork loin for dinner. I didn't want to toughen up the leftovers so I sauteed green beans with garlic and chipotle in adobo, added roasted/peeled chile Poblano, and then tossed in the pork and cilantro at the end just to warm it up.

 

[Shel_B]

Noshing on a small bowl of chickpeas cooked in homemade chicken stock and lightly sprinkled with freshly ground Pasilla de Oaxaca pepper.

 

Edited October 25 by Shel_B (log)

[rotuts]

went down to the WHPS yesterday.

 

https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331

 

and had lunch w the CEO @ Bleu in Falmouth :

 

https://www.bleurestaurant.com  the picture are acurate !

 

 

 

 

 I had a glass of the CdPape

 

  

 it was very good , but not as cool as I like    reds in my enough at least need to be a bit cooler or they ' burn ' a bit 

 

no matter 

 

 

 

 

 

fresh bread , outstanding butter

 

my friend had the Steak tartare :

 

 

the Steak was finely chopped , not ground .

 

I had the Rillettes :

 

 

Ive never had Rillettes this way , a la terrine , but usually in a ' pot '

 

both dishes were superb and the portions were very generous.  everything on those plates was well though out

 

and fit together .  superb value for the price 

 

then 

 

 

the duck confit 

 

 

the Pot  au Feu w short ribs .   again , very carefully though out plates .

 

there were two pieces of SR's , you can only see one in the pic , but the second was just as large.

 

the beef was cooked perfectly , not fork tender , but fork and knife tender , w just the right amount of fat

 

the veg in that dish were cooked perfectly , not crunchy , but firm , w a bit of char.

 

Id be happy to go here any time , and get the same two items , over and over.  My friend said in the fall

 

they have authentic Caasoulet on the dinner menu . might go back soon , just for that , after more rillettes.

 

no desert.  we were planning dinner , w 3 bottles of Chablis to compare and think about .

 

in the dinner thread .

 

 

 

 

 

Edited Sunday at 05:52 PM by rotuts (log)

[MaryIsobel]

4 hours ago, rotuts said:

went down to the WHPS yesterday.

 

https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331

 

and had lunch w the CEO @ Bleu in Falmouth :

 

https://www.bleurestaurant.com  the picture are acurate !

 

 

 

 

 I had a glass of the CdPape

 

  

 it was very good , but not as cool as I like    reds in my enough at least need to be a bit cooler or they ' burn ' a bit 

 

no matter 

 

 

 

 

 

fresh bread , outstanding butter

 

my friend had the Steak tartare :

 

 

the Steak was finely chopped , not ground .

 

I had the Rillettes :

 

 

Ive never had Rillettes this way , a la terrine , but usually in a ' pot '

 

both dishes were superb and the portions were very generous.  everything on those plates was well though out

 

and fit together .  superb value for the price 

 

then 

 

 

the duck confit 

 

 

the Pot  au Feu w short ribs .   again , very carefully though out plates .

 

there were two pieces of SR's , you can only see one in the pic , but the second was just as large.

 

the beef was cooked perfectly , not fork tender , but fork and knife tender , w just the right amount of fat

 

the veg in that dish were cooked perfectly , not crunchy , but firm , w a bit of char.

 

Id be happy to go here any time , and get the same two items , over and over.  My friend said in the fall

 

they have authentic Caasoulet on the dinner menu . might go back soon , just for that , after more rillettes.

 

no desert.  we were planning dinner , w 3 bottles of Chablis to compare and think about .

 

in the dinner thread .

 

 

 

 

 

It all looks lovely and the prices seem very reasonable. The pomegranate negroni is intriguing. I generally don't care for variations on Negronis but I could be persuaded to try try that one. And two short ribs! Most short rib presentations on menus in these parts are one short rib - much to my husband's chagrin.

 

[rotuts]

@MaryIsobel

 

I took 1/2 of that short rib dish home ,  veg etc

 

Sooo delicious the next day .

 

Beef ? you want Beef ?  its this dish , w its complementary veg.

 

Period.

[rotuts]

Lunch just now :

 

 

3 soft scrambled eggs , w white miso , 

 

' Omlette - ish ' , w window green onions 

 

and ,  as we know , this is not an Omlette .

Edited Monday at 07:39 PM by rotuts (log)

[haresfur]

5 hours ago, rotuts said:

Lunch just now :

 

 

3 soft scrambled eggs , w white miso , 

 

' Omlette - ish ' , w window green onions 

 

and ,  as we know , this is not an Omlette .

 

Along those lines and with my recent attempts to clean the garden and the fridge, eggs with leftover oyster mushrooms and chives that had volunteered into my Christmas cactus pot

 

Edited Tuesday at 01:36 AM by haresfur
duplicate photo (log)

[liuzhou]

Beans and toast, maitake, debreceni kolbász.

 

 

 

[Neely]

A friend came over and brought some chopped liver she had made. Yummy. I made some lamb and fetta kofta and a Russian salad. An international meal which we both enjoyed. 
 

[YvetteMT]

Mixed greens, hb eggs, cucumber onion, black olives, yellow pepper, pepperoni and unshown lighthouse ranch. 

[Ann_T]

I had two doughs in the fridge since Thursday night.

 

Matt took one out this morning at 5:00 am to make himself a pizza this afternoon he took 550g of dough leaving 350g so I made four little mini focaccia/pizzas.

 

[liuzhou]

 

Wild caught prawns with garlic, white wine, chilli, coriander leaf, chives and finished with salmon roe. Served with rice.