Lunch 2025

[YvetteMT]

4 minutes ago, Smithy said:

 

"Rivels"? More information, please. And is that a plural word or singular, as in one could have "a rivel"?

 Kind of a drop dumpling or spaetzel. Flour,egg, salt mixed until it comes together.  Drop teaspoon-ish size globs into slow boil/heavy simmering broth/soup.

 

My grams version is onion, celery, carrot sautéed in butter.  Add bacon, potatoes and chicken stock, simmer until everything is tender.  Then add the rivels and simmer until they are cooked.  Her's were very soft and pillowy. I make mine with much more chew,  she was always upset when hers turned out chewy .

 

I guess rivel would be singular. In my family rivels referred to both the soup and the rivel pieces themselves. 

[C. sapidus]

Chorizo, shrimp, and zucchini tacos with shallot, garlic, bird chiles, thyme, Mexican oregano, and a splash of half-and-half.

 

[Raamo]

I've posted this recipe before:  https://www.seriouseats.com/new-orleans-style-red-beans-rice-recipe

 

 

Finished portion which we had for lunch.

 

 

I took some pictures while cooking:

 

We use 2 large le creuset dutch ovens each has 1 lbs (dried bean weight) along with other things in recipe.  We don't cook the sausage in the pot instead we use a ham hock or in this case the bone joint end of a ham.

 

Once it cooked for a few hours then reduced a lot the two pans were combined:

 

 

That includes the container, so about 10 pounds.  ~3700 grams translates into 310 per pair of servings.  The 12 sausages I cooked sousvide and cooled.  1 per bag, 11 bags into the freezer, 1 portion was lunch today.

 

We do this every fall and enjoy it every few weeks until spring.

[C. sapidus]

Mrs. C made halibut for dinner the other night, and there was a piece left over so I cut it into cubes for green curry. We also had sliced onions from last night's dinner.

 

Blended Mae Ploy green curry paste with sliced jalapeno, garlic, ginger, galangal, palm sugar, and cilantro stems. Sauteed the onions with more garlic, fried the curry paste, and then mixed in cilantro leaves and microwave chopped spinach with a small amount of coconut milk. Seasoned with fish sauce and garam masala, and warmed the halibut in the curry.

 

End result was sneaky-hot and aromatic, just what I needed.

 

[YvetteMT]

Tomatoes with homegrown basil and olive oil

 

Because this got put together for a gathering tonight-

[gulfporter]

Made the salad fixins, walked to nearby fresh fried chicken store for a few pieces (better than Popeyes IMO). 

 

 

[gulfporter]

Grilled kimchi burger with gojuchang. 

 

[gulfporter]

In my village and surrounding areas, a shrimp burger isn't shrimp formed into a patty with binders such as bread and eggs.

 

Here, it's just cooked shrimp and grated cheese melted together in a pan.

 

For me it's tricky, getting the heat right so it doesn't burn.  Takes a few minutes at most.  Then pull off heat and let sit a minute in pan to solidify.  

 

These were pretty good result; I managed to get the finished burger onto the buns in 2 pieces (locals do it in one fell swoop).  

 

Since the shrimp and cheese are both mild we don't load up with lettuce, tomato, etc.  A squirt or two of chipotle mayo is all it needs.  

 

 

[Neely]

 

Here’s some soup I made for lunch. Has home grown kale and all the good stuff. I guess you could call it minestrone. 

[sartoric]

Our local pub has recently changed hands, also menu, staff and furniture. Pretty decent Caesar salad and an acceptable brisket sandwich. We will continue to frequent every week or so. 

[Raamo]

I've made this before, but we got a new pot yesterday on BF Clearance at William Sonoma

 

AB's Shakshuka

 

 

 

It's the perfect size for a 2 person quality of Shaksuka, we fry the eggs instead of poaching them (better texture for me)

[KennethT]

Not feeling so well this morning, and considering that I made chicken stock last night, we had Jewish/Vietnamese penicillin.... Mien ga...

 

 

(Chillies are for decoration - they're drying on the table)

Edited yesterday at 07:21 PM by KennethT (log)

[sartoric]

Hot sandwich with roast chicken and gravy in the panini press.

[Dr. Teeth]

Leftover smoked turkey with cranberry mayo and some greens.   I’m he latest of many.   We overbought on turkey

[C. sapidus]

Another "make a virtue of necessity" meal after returning home. Made a spice paste of toasted shrimp paste, Thai chiles, garlic, red curry paste, and red bell pepper in the Preethi. Seared shrimp and removed. Seared sliced red and yellow bell peppers and removed. Sauteed sliced onions and minced garlic, fried the spice paste, added fermented black beans, and adjusted seasonings with fish sauce, lime juice, cayenne, and brown sugar. Mix everything together and finish with Mexican oregano.

 

Spicy and complex, so it didn't matter that there were only a few shrimp left in the bag.

 

[Dr. Teeth]

On 11/29/2025 at 1:06 PM, Raamo said:

I've made this before, but we got a new pot yesterday on BF Clearance at William Sonoma

 

AB's Shakshuka

 

 

 

It's the perfect size for a 2 person quality of Shaksuka, we fry the eggs instead of poaching them (better texture for me)

shakshuka is the wife’s favorite.   I’d love any information about a pan that size 

[Raamo]

9 minutes ago, Dr. Teeth said:

shakshuka is the wife’s favorite.   I’d love any information about a pan that size 

https://www.williams-sonoma.com/products/le-creuset-modern-heritage-enameled-cast-iron-oval-gratin/

 

There's more info on it.

[Smithy]

Green salad and sandwich pressed in my panini press. The sandwich elements are all left over from a party here last night: brioche hamburger bun; mesquite-smoked turkey and picnic ham, from a local deli; slices of jalapeno pepper jack cheese.

 

 

I'm not crazy about the texture of the brioche bun compared to an open-crumb bread slices as I generally use, but I waaay overbought for the party and will be able to use these buns as sandwiches. It's getting cold outside, so pressing them improves the texture and flavor. Here's the best "money shot" I could come up with. Not great, but you can see that the cheese was appropriately melty.

 

 

The reddish color is the salad dressing I dredged from the bowl into the bun.

[rotuts]

@Dr. Teeth

 

'''''   We overbought on turkey  ''''

 

impossible.  one can save for later easily.

 

in a a while , possibly shorter than you think now 

 

an open faced hot turkey sandwich , would hit the spot .

 

just saying.

 

we all know this , but  ... 

 

 

[KennethT]

 

This was a first attempt at making a Singapore/Malay curry puff - going for something like what can be found at the end of this post...

 

Shot of the filling... overall, not bad, but I think it needs more potato - this recipe is about 2.5:1 chicken:potato... I also think it's slightly oversalted and I used too much of my homemade curry powder... It tasted a LOT stronger than I remembered.

 

Here are some of the baked ones. They're typically fried but I didn't want to take up the time/effort since I wound up getting food poisoning this weekend which was after I made the dough and bought the rest of the ingredients. I didn't want to waste it all, but setting up the fryer seemed a bit too much effort. As you can see, I need a lot more practice folding over the scalloped edge.

 

Also, the dough needs work... it was more crumbly and tender rather than flaky/tender... I don't know if that's due to the baking rather than frying or the dough recipe which is butter cut into flour and then cold water.