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.

 

[Shel_B]

Organic Satsuma Mandarin Oranges
From Masa Organics. Capay Valley, California
I get a box or two from this grower every year, often along with some raw, organic almonds and their excellent brown rice. Received my annual CARE package earlier today and the Satsumas are being enjoyed ... slowly ... for lunch.

[Smithy]

I miss being able to go pick satsumas and other ripe citrus fruits at this time of year. It's a bit early yet for the navel oranges, but sometimes the crop is getting ready to pick by now.

[Shel_B]

3 hours ago, Smithy said:

I miss being able to go pick satsumas and other ripe citrus fruits at this time of year. It's a bit early yet for the navel oranges, but sometimes the crop is getting ready to pick by now.

 

There was a slight delay in getting these picked as there was some wet weather that prevented the harvest. I'm looking forward to some great oranges this year.

 

I once had a neighbor who had an orange tree, and I tred some unripe oranges. They were more like lemons in their taste and astringency, and they worked as a nice alternative to lemons in some instances. If you ever get a chance to taste an unripe orange, give it a try and see what you think.

[liuzhou]

A donkey burger and a beer. Hit the spot.
 

 

 

Edited December 7 by liuzhou (log)

[gulfporter]

Grilled Black Forest Ham, Imported Swiss Cheese, Dijon mustard, locally made mango chutney on a local bakery's black olive and thyme sourdough.  

 

Mi esposo's fave sandwich, he earned it as his reward for unboxing and setting up our Christmas tree.  

 

 

[liuzhou]

Had just enough minced ostrich meat left from dinner last night to make another burger for lunch today, so

 

 

 

[gfweb]

Roast pork sandwich with sharp provolone and garlic /rosemary jus, broccolini.

 

I should've made two.  😉

 

[rotuts]

@gfweb

 

Pork sandwiches are frequently over looked.

 

after all , pork is in the Cubano , for very good reasons.

 

consider an hight temp charcoal grilled pork item 

 

leaving the insides very very rare .  let it cool completely .  remember the cary -over 

 

very rare is the key

 

an no ,you wont get trichinosis   ( OK  95 % chance you wont get it )

 

then slice that meat as thinly as you can ,. or even thinner 

 

then make a pork sandwich , of your choice w that .

 

You could make a Pork-Dip , if you had some pork drippings to spare .

 

 

[Tropicalsenior]

7 minutes ago, rotuts said:

You could make a Pork-Dip , if you had some pork drippings to spare .

One of my favorites on a nice crusty roll.

[rotuts]

@Tropicalsenior

 

You bet .  soft crusty , like a Banh Mi .   so the crust gets all over you

 

not like  hard crusted French Country  

 

that's for toast , in the CSO of course 

[Tropicalsenior]

Just now, rotuts said:

@Tropicalsenior

 

You bet .  soft crusty , like a Banh Mi .   so the crust gets all over you

 

not like  hard crusted French Country  

 

that's for toast , in the CSO of course 

Exactly!

[gfweb]

32 minutes ago, rotuts said:

@gfweb

 

Pork sandwiches are frequently over looked.

 

after all , pork is in the Cubano , for very good reasons.

 

consider an hight temp charcoal grilled pork item 

 

leaving the insides very very rare .  let it cool completely .  remember the cary -over 

 

very rare is the key

 

an no ,you wont get trichinosis   ( OK  95 % chance you wont get it )

 

then slice that meat as thinly as you can ,. or even thinner 

 

then make a pork sandwich , of your choice w that .

 

You could make a Pork-Dip , if you had some pork drippings to spare .

 

 

 

A classic Philadelphia sandwich.

 

This was 140F x three hours....just pink.

 

 

[Smithy]

1 hour ago, gfweb said:

Roast pork sandwich with sharp provolone and garlic /rosemary jus, broccolini.

 

I should've made two.  😉

 

 

54 minutes ago, rotuts said:

@gfweb

 

Pork sandwiches are frequently over looked.

 

after all , pork is in the Cubano , for very good reasons.

 

consider an hight temp charcoal grilled pork item 

 

leaving the insides very very rare .  let it cool completely .  remember the cary -over 

 

very rare is the key

 

an no ,you wont get trichinosis   ( OK  95 % chance you wont get it )

 

then slice that meat as thinly as you can ,. or even thinner 

 

then make a pork sandwich , of your choice w that .

 

You could make a Pork-Dip , if you had some pork drippings to spare .

 

 

 

I haven't had roast pork in months and months. I may have to rectify that. The sandwich looks so good! And I still haven't cooked a Cubano!

[Shel_B]

Champagne Vinegar, Yukon Gold Potato Salad

This is a very simple, easy, and quick to make potato salad.

Just mix some Champagne vinegar with a bit of oil and Dijon mustard and pour it over some hot, dried boiled potatoes over which some salt and pepper has been sprinkled.  Slice up some green onions, maybe finely dice a bit of shallot, or add some herbs (tarragon?), let the dressing absorb into the potatoes and you're ready to boogie.  Fingerling potatoes are good, too, Russets, IMO, not a favorite for this.  Made this in 13 minutes at a friend's place today.  Had a Costco dinner frank on a bun along with.  Just like a little picnic ...  Ø ants.

 

The pic below was copied from the recipe in my files.

 

 

 

Edited December 11 by Shel_B (log)

[Smithy]

1 hour ago, Shel_B said:

Champagne Vinegar, Yukon Gold Potato Salad

This is a very simple, easy, and quick to make potato salad.

Just mix some Champagne vinegar with a bit of oil and Dijon mustard and pour it over some hot, dried boiled potatoes over which some salt and pepper has been sprinkled.  Slice up some green onions, maybe finely dice a bit of shallot, or add some herbs (tarragon?), let the dressing absorb into the potatoes and you're ready to boogie.  Fingerling potatoes are good, too, Russets, IMO, not a favorite for this.  Made this in 13 minutes at a friend's place today.  Had a Costco dinner frank on a bun along with.  Just like a little picnic ...  Ø ants.

 

The pic below was copied from the recipe in my files.

 

 

 

 

That's reminiscent of, but simpler than, Ina Garten's French Potato Salad, a favorite of mine that I tend to forget about. Thanks for your version!

[YvetteMT]

When given the opportunity, I love In n Out.  Double double protein style. 

[Shel_B]

Been AGES since I've visited an In-N-Out.  What's protein style?

[gulfporter]

23 hours ago, rotuts said:

@gfweb

 

Pork sandwiches are frequently over looked.

 

after all , pork is in the Cubano , for very good reasons.

 

consider an hight temp charcoal grilled pork item 

 

leaving the insides very very rare .  let it cool completely .  remember the cary -over 

 

very rare is the key

 

an no ,you wont get trichinosis   ( OK  95 % chance you wont get it )

 

then slice that meat as thinly as you can ,. or even thinner 

 

then make a pork sandwich , of your choice w that .

 

You could make a Pork-Dip , if you had some pork drippings to spare .

 

 

 

Growing up poor, my parents would buy super thin pork chops.  My mother worked evening shift so my Dad would make dinner.  He'd fast-fry the pork chops in an iron skillet, slap them between two pieces of white bread with ketchup.  We'd eat around the bone.