Lunch 2024

[haresfur]

54 minutes ago, Neely said:

Hopefully you can find it locally but Yes not low salt for ours as well. I hardly salt most things so probably why it

tasted good.
 

 

I have been keeping that on hand. Have made some decent soup with it and using Adam Liaw's microwave mushroom method. Microwave sliced mushrooms in a bowl and they release moisture leaving the chitin so it doesn't get slimy. Pour it all into the stock, spice to taste, heat.

[rotuts]

@haresfur

 

I watch Adam Liaw's show from time to time.

 

always a tip or two .

 

Illk try the micro trick.

[C. sapidus]

Leftovers for lunch: Andrew's Goa curry with catfish, Thai eggplant, and zucchini. Spice paste of garlic, dried chile, coriander seed, cumin seed, black pepper, and turmeric, with curry leaves and sauteed onion. Simmered with coconut milk, chicken stock, and tamarind, seasoned to taste, and then added the fish at the end.

 

Edited November 22 by C. sapidus (log)

[Steve Irby]

This ones going to be lunch for days!  Smoked turkey with a cabbage and potato concoction.  The turkey was smoked pretty hard but pulled from the grill when the meat was still a little pink.  The meat was perfect after being reheated in the stew -moist and very tender. The dish was seasoned with some mystery spices that my sister brought back from a recent trip to Turkey.  I used a red spice blend labeled meat and ground chilis labeled black, black pepper.  I think the chilis are black urfa.   

 

 

[Neely]

Had some of the family over for an early Christmas get together. Some will be away at Christmas so this was a time for us all to catch up. We were going to do a BarBQ but rain was forecast so we decided to just do all cold things inside. People served themselves from a  buffet. 
This was a Coleslaw, I had a pomegranate so I thought I’d add that. 
 

 

 

 

 

A bowl of tomatoes with split green olives and some pickled red peppers. 
 

 

 

 

Below…A cold meat platter, I did myself. There was also chicken and a bowl of Russian salad. 

[C. sapidus]

Improvised green curry with bay scallops, peas, and leftover plantains. Pureed cilantro, jalapeno, garlic, and ginger for the curry paste. Seared and removed the scallops, fried onions with the curry paste, seasoned with fish sauce, cumin, pepper, and garam masala, and then finished with basil and half-and-half.

 

I'm probably forgetting something but that was the gist.

 

[OlyveOyl]

A couple of lunches, spinach tart repurposed from a spinach casserole.  An egg, ricotta, prosciutto and parm were added to the casserole., baked until the spinach, etc. puffed up and tested done.

 

And orrechietti with sautéed onion, garlic, cauliflower, blk olives and capers. Pasta was cooked in chicken broth with the veggies.  Topped with crispy prosciutto, basil and pecorino.