Lunch 2024

[YvetteMT]

17 hours ago, Shel_B said:

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

Wrapped in lettuce instead of a bun.  Partner did animal style which included grilled onions and sauce.

[rotuts]

@gfweb

 

try 130.1  until tender .  if you used shoulder , leaving tbe fat in there

 

rather than tenderloin , or loin  ( loin might be OK w a nice fat cap )

 

quite different , and very very tasty .

 

 

[gfweb]

54 minutes ago, rotuts said:

@gfweb

 

try 130.1  until tender .  if you used shoulder , leaving tbe fat in there

 

rather than tenderloin , or loin  ( loin might be OK w a nice fat cap )

 

quite different , and very very tasty .

 

 

 

 

It was loin I did.

 

  I usually do T-loin at 134.

[liuzhou]

These are the makings of my lunch. Caprese salad in a large ciabatta bun. Homemade buffalo mozzarella balls, tomato, the last of my balcony basil for this year. EVOO just out of shot.

 

(The small white tubes are for something else later.)

 

 

Edited December 13 by liuzhou (log)

[gfweb]

Italian sausage with peppers and onions

[liuzhou]

Minutes after joking that I thought I was turning Spanish on the Christmas 2024 topic, I went to cook myself a sausage sandwich for lunch. Half way through, I suddenly realised I was cooking a Spanish sausage. What's going on with me?

 

Piquillo sausage on wholewheat bread. No need for butter. The sausage has adequate lubrication (if a bit blurred).

 

[YvetteMT]

Back to the daily grind means salad for lunch, with poppyseed dressing. 

[C. sapidus]

Leftover palak paneer, made with onion, ginger, garlic, ghee, cinnamon stick, cardamom pods, coriander, garam masala, dried fenugreek leaves, and a little yogurt. Finished with a tadka of dried red chiles and paprika fried in ghee.

 

[C. sapidus]

Manchamanteles leftovers. The vultures had eaten all of the meat, so I was left with the pineapple-tangy, ancho-rich sauce, plus cubed sweet potato, plantains, and pears, with a garnish of pickled jalapenos. I added crumbled feta after picture time.

 

Edited Tuesday at 05:25 PM by C. sapidus
Grammar (log)

[Anchobrie]

18 hours ago, C. sapidus said:

Manchamanteles leftovers. The vultures had eaten all of the meat, so I was left with the pineapple-tangy, ancho-rich sauce, plus cubed sweet potato, plantains, and pears, with a garnish of pickled jalapenos. I added crumbled feta after picture time.

 

Love the name (and how it looks).

 

[Shel_B]

Yesterday, I made a big batch of soup to freeze and to enjoy for a couple of meals immediately.

 

 

The soup is made with long roasted and deeply caramelized garnet yam, butternut squash, and a couple of large carrots.  The sofrito was made of yellow onion, celery, and a seeded serrano pepper, cooked in Cugini EVOO and seasoned with Oaktown Spice Shop's (https://oaktownspiceshop.com/) Garam Masala blend enhanced with their outstanding Allspice, fresh-ground Kashmiri chili powder, and toasted and ground Kampot pepper. The whole mess was dumped into the big Vitamix container and had the texture adjusted with the addition of plain ol' filtered water.  Two quarts went into the freezer and the balance went for a taste at dinner last nite and the rest for lunch today.

 

The lunch soup had the flavor adjusted by simmering with a couple of sprigs of fresh curry leaves, and when they were removed I added a little fresh ground white pepper and about a teaspoon of toasted and ground wild mountain black cumin seed.  The finishing touch was the addition of a handful of fresh young spinach leaves which wilted nicely in the hot soup.  This puppy turned out very well ❤️ It's an idea that has been floating around in my head for a while and now it'll be in my regular fall/winter soup rotation.

 

 

 

 

Edited Wednesday at 11:47 PM by Shel_B
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