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Lunch 2024

liuzhou

By liuzhou
in Cooking

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pastameshugana

pastameshugana

Posted
Posted
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 ...

 

Entemans.jpg.c7e114f0eaec7d8740505c6cc3a50c2b.jpg

 

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.

  • Like 1

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My first Novella: The Curse of Forgetting

rotuts

rotuts

Posted
Posted

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 .

 

 

OlyveOyl

OlyveOyl

Posted
Posted (edited)

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

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

IMG_7499.jpeg

IMG_7506.jpeg

Edited by OlyveOyl (log)
  • Like 8
  • Delicious 5
OlyveOyl

OlyveOyl

Posted
Posted

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.

IMG_7507.jpeg

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  • Like 5
  • Delicious 4
BeeZee

BeeZee

Posted
Posted

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.

 

tin1.jpg

tin-open1.JPG

  • Like 10

"Only dull people are brilliant at breakfast" - Oscar Wilde

YvetteMT

YvetteMT

Posted
Posted

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. 

 

20241017_103733.thumb.jpg.3e87f2d3c914756b68035285609216c5.jpg

  • Like 4

Hunter, fisherwoman, gardener and cook in Montana.

C. sapidus

C. sapidus

Posted
Posted

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.

 

Chipotle_pork_202410.thumb.jpg.49f3c081bcea7a8f8b33718bb666cfb0.jpg

  • Like 7
  • Thanks 1
  • Delicious 2

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Shel_B

Shel_B

Posted
Posted (edited)

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

 

Chickpeas.jpg.e10953fcf06e0a7f176249256e59de13.jpg

Edited by Shel_B (log)
  • Like 7

 ... Shel


 

rotuts

rotuts

Posted
Posted (edited)

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 !

 

IMG_4861.thumb.jpeg.e787d8668514fe92e39a03074320cddc.jpeg

 

IMG_4865.thumb.jpeg.eb01fb67e1bd4be052509f5191d73654.jpeg

 

IMG_4871.thumb.jpeg.d67ea74f1977f6d3570d2b1e313ccffc.jpeg

 

IMG_4873.thumb.jpeg.602f4ebac4c8735dab0891520ce96f05.jpeg

 I had a glass of the CdPape

 

IMG_4876.thumb.jpeg.b211d410dafc226298a7fe44c90ddfb9.jpeg  

 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 

 

IMG_4867.thumb.jpeg.8921388240e659ae602275d090220d9e.jpeg

 

IMG_4869.thumb.jpeg.9246458e92f4635bfc1a3d9f3c7110e5.jpeg

 

 

IMG_4875.thumb.jpeg.602efd3af25474b5770c9a9bda2c58cb.jpeg

 

fresh bread , outstanding butter

 

my friend had the Steak tartare :

 

IMG_4878.thumb.jpeg.9cb3e0e67a8fd878201b5768ccf2c4e5.jpeg

 

the Steak was finely chopped , not ground .

 

I had the Rillettes :

 

IMG_4882.thumb.jpeg.307cbc0cda036905d35c6632c6d502bc.jpeg

 

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 

 

IMG_4886.thumb.jpeg.3e0e2c0eb277326090d1beeb33f4f71f.jpeg

 

the duck confit 

 

IMG_4889.thumb.jpeg.7bb77ea5ae9688919561690cc8a3269d.jpeg

 

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 by rotuts (log)
  • Like 9
  • Delicious 2
MaryIsobel

MaryIsobel

Posted
Posted
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 !

 

IMG_4861.thumb.jpeg.e787d8668514fe92e39a03074320cddc.jpeg

 

IMG_4865.thumb.jpeg.eb01fb67e1bd4be052509f5191d73654.jpeg

 

IMG_4871.thumb.jpeg.d67ea74f1977f6d3570d2b1e313ccffc.jpeg

 

IMG_4873.thumb.jpeg.602f4ebac4c8735dab0891520ce96f05.jpeg

 I had a glass of the CdPape

 

IMG_4876.thumb.jpeg.b211d410dafc226298a7fe44c90ddfb9.jpeg  

 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 

 

IMG_4867.thumb.jpeg.8921388240e659ae602275d090220d9e.jpeg

 

IMG_4869.thumb.jpeg.9246458e92f4635bfc1a3d9f3c7110e5.jpeg

 

 

IMG_4875.thumb.jpeg.602efd3af25474b5770c9a9bda2c58cb.jpeg

 

fresh bread , outstanding butter

 

my friend had the Steak tartare :

 

IMG_4878.thumb.jpeg.9cb3e0e67a8fd878201b5768ccf2c4e5.jpeg

 

the Steak was finely chopped , not ground .

 

I had the Rillettes :

 

IMG_4882.thumb.jpeg.307cbc0cda036905d35c6632c6d502bc.jpeg

 

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 

 

IMG_4886.thumb.jpeg.3e0e2c0eb277326090d1beeb33f4f71f.jpeg

 

the duck confit 

 

IMG_4889.thumb.jpeg.7bb77ea5ae9688919561690cc8a3269d.jpeg

 

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.

 

  • Like 2
rotuts

rotuts

Posted
Posted

@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.

  • Like 1
rotuts

rotuts

Posted
Posted (edited)

Lunch just now :

 

IMG_4949.thumb.jpeg.6a271b872f4766531f0a66994bb632cd.jpeg

 

3 soft scrambled eggs , w white miso , 

 

' Omlette - ish ' , w window green onions 

 

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

Edited by rotuts (log)
  • Like 8
haresfur

haresfur

Posted
Posted (edited)
5 hours ago, rotuts said:

Lunch just now :

 

IMG_4949.thumb.jpeg.6a271b872f4766531f0a66994bb632cd.jpeg

 

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

 

20241027_125700.thumb.jpg.b1d0e94ac91543eb7725e4d0fb1404c6.jpg

Edited by haresfur
duplicate photo (log)
  • Like 3
  • Delicious 1

It's almost never bad to feed someone.

Neely

Neely

Posted
Posted

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. 
 

2DBE0757-42F2-481E-AA36-85DFF15E0601.jpeg.72d1ba6a9a7ce220f2bae541f2280403.jpeg

  • Like 5
  • Delicious 2
YvetteMT

YvetteMT

Posted
Posted

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

20241029_111201.thumb.jpg.0065a6b6a59022ea429059c413d0db01.jpg

  • Like 4
  • Delicious 1

Hunter, fisherwoman, gardener and cook in Montana.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

_20241031204149.thumb.jpg.58c4a4f956cc4753cc075eccdab137d0.jpg

 

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

 

 

 

  • Like 7
  • Delicious 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

OlyveOyl

OlyveOyl

Posted
Posted

Chicken salad on a baguette with a couple of oven fried Russets, the last of the heirloom tomatoes vinaigrette.

A sliver of pear hazelnut  cake for dessert.

 

IMG_7626.jpeg

IMG_7628.jpeg

  • Like 4
  • Delicious 1
C. sapidus

C. sapidus

Posted
Posted

Between rounds of Frisbee golf we stopped at a Bavarian restaurant in Madison VA. I had:

  • Bavarian Game Teller: Bier-braised wild boar shoulder, venison medallion, duck sausage w/ chanterelle mushroom sauce over sweet potato mousse, served w/ a cocktail pretzel & lingonberry garnish 

Yum. I skipped dinner. :laugh:

  • Like 4

Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

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