Lunch 2024

[rotuts]

@BeeZee

 

the TJ's smoked trout is quite nice .

 

hopefully , you have tried the canned lightly smoked salmon

 

nicely complementary to the trout.

[BeeZee]

Just now, rotuts said:

@BeeZee

 

the TJ's smoked trout is quite nice .

 

hopefully , you have tried the canned lightly smoked salmon

 

nicely complementary to the trout.

yes, I've had the salmon before. I think I prefer the trout, although it was pretty salty. Thankfully, I hadn't added any salt to my salad so it balanced out well.

[johnnyd]

Meze for Lunch snack

 

 

[OlyveOyl]

Rice salad today with finely diced shallot, radish, celery.  Some radish sprouts, mint, tarragon and parsley joined the party along with cubed pork tenderloin , red cabbage  and pistachios.  An anchovy garlic vinaigrette was the dressing for the salad.

[Neely]

Long post.

Went out to lunch yesterday to an innovative new restaurant recommended to us by a younger person who raved about the food combinations. It was a ‘set menu’ type menu with 3 starters and two mains. 
The food was shared between 3 of us. 

Below .   Prawn toast brioche, zaatar, preserved lemon

 

Below…Parsnip, shanklish ( a sheep’s milk cheese ) pine nut, barberry, lemon thyme, pickled celery ( I liked this and will try to pickle some celery )

 

Below…Smoked swordfish, avocado, kohlrabi, sunrise lime

 

Below… Main of Rainbow trout, turnip, snow pea, treacle, anise myrtle

 

Below… Side to Rainbow trout….Lebanese eggplant, goat curd, broccoli, tabouleh

 

 

Below Main dish ….72 hr beef oyster blade, brussel sprout, tahini, caramelised onion, mushrooms 

 

Below side to the beef….Jerusalem artichoke, apple, pecan, long pepper, grapefruit

 
Below View of the restaurant 

 

The food was well cooked and some things tasted really good but on the whole I was just overwhelmed by the amount of prominent ingredients. The last dish, the beef was dry and  calling out for a red wine jus. There wasn’t one dish that I would go back to the restaurant to have again.  Maybe I’m just getting old and picky. 

[rotuts]

@Neely

 

thank you for sharing.

 

sometimes less is more.

 

seems the restaurant is not quite there yet,

Edited June 15 by rotuts (log)

[Katie Meadow]

@Neely, old and picky works for me.

[C. sapidus]

Open house leftovers: pulled pork, BBQ sauce, and daikon and carrot pickle on potato roll slider

 

[blue_dolphin]

8 hours ago, Neely said:

Maybe I’m just getting old and picky. 

 

5 hours ago, Katie Meadow said:

@Neely, old and picky works for me.

 

I prefer experienced and discerning 🙃 

It seems that restaurant has created expectations that they can't manage to hit, at least every day.  Sorry, @Neely!

 

I got mussels in this week's fish share so I started with a bowl of the Spicy Steamed Mussels With 'Nduja from Serious Eats. 

 

 

[Kim Shook]

As I mentioned in the Breakfast thread, health issues have kept me away from eG lately, but I have been trying to at least read things and, as always, am made ravenous by everyone’s cooking!  Mr. Kim has been responsible for a lot of the meal procurement in the last month or so, so we’ve eaten a lot of meals out!  Some recent ones -

 

Jessica and I got lunch at a place we’ve been eating at for many years – through different cooks, managers, and even owners.  It is still one of our favorite places.  Fish sandwich and their incomparable spoonbread:

 

 

I got the French dip and fries:

The jus was so good – like someone had actually made it, rather than just opened a can of beef bouillon like so many places do.   

 

I actually made tuna salad:

I bought a can of albacore in oil.  It was first time in forever that I bought tuna packed in oil and maybe the first time ever buying albacore.  Growing up, I remember that my mother’s family always used albacore – knowing them, I would guess it is because it tastes less fishy.  I was just curious about both – I remember liking their version of tuna salad and everyone always says how much better oil packed is than water packed.  It was good tuna salad, but a little bland.  I think I prefer light over albacore.  I’m finding it a bit dry.  That seems like a weird thing to say with all the pickle brine and the mayonnaise, but the tuna itself feels dry in my mouth.  I’m thinking it has to be the albacore.  Not sure what being oil packed adds. 

 

Another lunch was some of that sad tuna salad on a bun with some really good slaw from a local independent market:

(Please excuse the 'bites' - I was starving.)

 

Mr. Kim had to go downtown to his office a couple Saturdays ago and I tagged along.  Stopped at our favorite pizza place for lunch:

Lovely crust on the bottom:

Still my favorite slice in Richmond.  And we shared a steak and cheese:

 

One of my culinary embarrassments is that I love Taco Bell.  They are doing a “collab” with Cheez-It (another junk food love of mine), so I had to try something: 

It’s a tostada – regular tostada toppings on a giant Cheez-It.  The flavor was great, but the Cheez-it was very crumbly.  They should have made it crisp – more like an actual Cheez-It. 

 

Weekday lunch with Mr. Kim at our favorite drug store café.  He had the club and rings:

I had a Sailor (a Richmond VA based sandwich – pastrami, knockwurst, and Swiss grilled on rye bread) and their wonderful fries:

 

Most recent:

Combination of leftovers – marinara from a chicken Parm dinner I made the other night and meatballs from a meatballs and brown gravy dinner. 

[MaryIsobel]

1 hour ago, Kim Shook said:

As I mentioned in the Breakfast thread, health issues have kept me away from eG lately, but I have been trying to at least read things and, as always, am made ravenous by everyone’s cooking!  Mr. Kim has been responsible for a lot of the meal procurement in the last month or so, so we’ve eaten a lot of meals out!  Some recent ones -

 

Jessica and I got lunch at a place we’ve been eating at for many years – through different cooks, managers, and even owners.  It is still one of our favorite places.  Fish sandwich and their incomparable spoonbread:

 

 

I got the French dip and fries:

The jus was so good – like someone had actually made it, rather than just opened a can of beef bouillon like so many places do.   

 

I actually made tuna salad:

I bought a can of albacore in oil.  It was first time in forever that I bought tuna packed in oil and maybe the first time ever buying albacore.  Growing up, I remember that my mother’s family always used albacore – knowing them, I would guess it is because it tastes less fishy.  I was just curious about both – I remember liking their version of tuna salad and everyone always says how much better oil packed is than water packed.  It was good tuna salad, but a little bland.  I think I prefer light over albacore.  I’m finding it a bit dry.  That seems like a weird thing to say with all the pickle brine and the mayonnaise, but the tuna itself feels dry in my mouth.  I’m thinking it has to be the albacore.  Not sure what being oil packed adds. 

 

Another lunch was some of that sad tuna salad on a bun with some really good slaw from a local independent market:

(Please excuse the 'bites' - I was starving.)

 

Mr. Kim had to go downtown to his office a couple Saturdays ago and I tagged along.  Stopped at our favorite pizza place for lunch:

Lovely crust on the bottom:

Still my favorite slice in Richmond.  And we shared a steak and cheese:

 

One of my culinary embarrassments is that I love Taco Bell.  They are doing a “collab” with Cheez-It (another junk food love of mine), so I had to try something: 

It’s a tostada – regular tostada toppings on a giant Cheez-It.  The flavor was great, but the Cheez-it was very crumbly.  They should have made it crisp – more like an actual Cheez-It. 

 

Weekday lunch with Mr. Kim at our favorite drug store café.  He had the club and rings:

I had a Sailor (a Richmond VA based sandwich – pastrami, knockwurst, and Swiss grilled on rye bread) and their wonderful fries:

 

 

Most recent:

Combination of leftovers – marinara from a chicken Parm dinner I made the other night and meatballs from a meatballs and brown gravy dinner. 

Lots of great meals! I love onion rings when they are done well - those looke good. Keep feeling better - I always love your posts.🥰

[Kim Shook]

For Father's Day Mr. Kim chose our favorite pizza place.  Jessica’s Caesar:

She also had a slice with feta and Italian sausage:

Mr. Kim had a loaded steak and cheese (lousy photo):

I had a cheese slice and an Italian sub:

 

[OlyveOyl]

Italian tuna mixed with olive salad, lightly pickled red onion and celery, a schmear of tapenade.The mini baguette had black olives, red peppers, buckwheat and thyme in the dough. Avocado/ tomatoes vinaigrette with herbs from the garden.

 

Dessert was a slice of Apricot pistachio almond tart., half pistachio flour/ half almond flour, a sprinkling of both nuts on top.

[Neely]

Chicken broth with a few vegetables including mushrooms and pork dumplings. 
 

[johnnyd]

Canadian Halibut is running now. Poached in EVOO and vermouth. Last of the local asparagus and some leftover wild rice

 

 

[OlyveOyl]

Pork tenderloin sandwiches, with tapenade and arugula sprouts, red cabbage with  a mustardy vinaigrette ..

Bolos de Arroz, a Portuguese type muffin  /cake, it is light and tender, similar to a sponge, it’s best the day it is made. It made a nice foil for the strawberries and sour cream.

[Neely]

I’ve just discovered there are 2 Lunch Threads. I don’t know which is the correct one… can anyone advise.?

 

We had soup and dumplings again, different dumplings but still all good

 

 

[liuzhou]

This is a BSBLT ©2024 liuzhou!

 

Blood Sausage, Bacon, Lettuce and Tomato.

 

BSB Mise

 

Awaiting Lid

 

 

Edited June 19 by liuzhou (log)

[Raamo]

Buns from Modernist Bread, but I replaced about 25% of the Bread flour with Whole Wheat flour.  I like this way a lot better.

 

.

 

Sloppy Joe is from Savory Spice their: Sweet Jerk Sloppy Joes

 

Jerk flavor is really good - was easy to mix with 1 lbs of ground beef.

[BeeZee]

I finally hit the right timing heading back from a meeting with a customer and was able to stop at a cute ice cream place I've passed many times (http://www.tksicecream.com/). It being 90 degrees and the first full day of summer, the only responsible option was ice cream for lunch. The "small" size was quite generous, I was able to get 2 scoops to try different flavors, had strawberry cheesecake and black raspberry w/choc flakes. I only wish it were a little closer to home. Or maybe it's better that it isn't!😄

[FrogPrincesse]

On 6/19/2024 at 12:42 AM, liuzhou said:

This is a BSBLT ©2024 liuzhou!

 

Blood Sausage, Bacon, Lettuce and Tomato.

 

BSB Mise

 

Awaiting Lid

 

 

Interesting. Is this served warm? 

[liuzhou]

5 hours ago, FrogPrincesse said:

Interesting. Is this served warm? 

 

Yes.

[C. sapidus]

Dry-fried mushroom, roasted Poblano, and sausage tacos, with red habanero, garlic, shallot, and cumin, finished with feta, cilantro, and Mexican oregano. Hit the mushrooms with a little soy sauce after driving off much of the  water. Also deglazed the pan with a splash of half-and-half. Would make again, if I could remember what I did.

 

Edited June 24 by C. sapidus (log)

[rotuts]

late lunch 

 

 

Pizza-ish , from the Air Fryer

 

mentioned before

 

small improvements still being made :

 

Fz TJ's Nan-ish  ( from Fz )  TJ's green top tomato sauce ( room temp )  TJ's Natural Moza Thick cut  Room temp.

 

TJ's low salt salami  ( I can see why @Duvel uses salami   Ive moved to that over pepperoni )

 

AF until Mozzarellas melts , 

 

Oregano // Penzey's Tuscan blend , // TJ's green chili flakes // TJ's olive oil

 

[ more than you think.  ' a shallow pond is good ' ]  Green Tabasco 

 

and I ice cold Hoponius Union , ' on Ice "

 

delicious   not low calorie.

Edited June 25 by rotuts (log)

[blue_dolphin]

A few lunches I didn't get around to posting in a timely manner. 

Mussels Marinières Rosé from Eric Ripert's Seafood Simple.  

I liked the use of rosé here.  I used a Tavel for both flavor and color. He adds some flour to the broth "to give it texture and richness,"  not something I thought was necessary. These mussels from my fish share were really great so I won't bitch too much about the unnecessary flour. 

 

Pad See Ew from Night + Market

This was very tasty, though in my efforts to get a nice char, which I achieved, I had issues with the noodles sticking to the wok. Still had chewy and flavorful noodles but I need to work on both my wok seasoning and technique. 

 

I got halibut in my fish share but the hot weather made me make simple stuff.  Halibut sandwich with a cabbage and watermelon radish slaw dressed with yuzu kosho mayo.

 

The rest of the halibut went into these coconut-crusted fish fingers from Ottolenghi's Simple. The fish pieces get marinated briefly in lime juice and coconut cream before getting dipped in melted butter, then a coconut/panko mix and finally cooked under the broiler. It was OK, but not something I'd bother with again.  

Had it with the same slaw as above and mixed up a sauce with plum jam, gochujang, soy sauce and ketchup, the sort of thing I'd use with coconut shrimp. Neglected to put it in the photo.