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What's for lunch?

post #1 of 18
Thread Starter 

Today is salami, muenster, homemade barbecue sauce, mayo, and pickle spears on italian wheat.

IVDjB.jpg

 

What are you guys eating?

"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

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"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

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post #2 of 18

All I'm having is a light salad, but looking at that photo makes me regret my choice!! licklips.gif

post #3 of 18
Thread Starter 

Yep, it was so good I had it again today.

"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

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"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

Reply
post #4 of 18

Today we had a light, Greek-style meze:

 

Tsatsiki

Houmous

Loukanika (small Cypriot sausages)

Big Beans (a butterbeans cooked with a tomato sauce)

Taramasalata

Greek salad

Aubergines, slow, oven roasted with garlic and Corfiot olive oil (brought back from a recent holiday) and then mixed with sesame seeds.

Lots of pitta bread

 

post #5 of 18

Has no lunch but this was dinner .Chicken Cordon Bleu, creamed spinach, sauteed smoked paprika and onion potato.  Romaine with avacado. tomato .crnberries  ,bacon, fried tobacco onions,   Home made catalina dressing.  Dessert later  Red Velvet Ice Cream.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 18

For lunch I had a BLT my father made, some sliced pineapple, and some iced water.

 

Amazing. It was so good I didn't even peel the tomatoes off like I usually do. I despise tomatoes, for the most part. 

post #7 of 18
Thread Starter 

I'm rockin' a classic today. Ham and Swiss. You can't go wrong with a solid ham and swiss..

"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

Reply

"The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick."
— Alton Brown

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post #8 of 18
Home made mackerel pate served with toasted homemade sourdough bread - and Elderflower cordial (also homemade by my neighbour!)
post #9 of 18

It's really cold today.  So, leftover beef curry, white rice, greek yoghurt.  It really hit the spot :)

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #10 of 18

I miss curry! Thanks for reminding me that. I'll cook some later! :)

post #11 of 18

Potato soup, with some broccoli in it.  Comfort food, reminds me of childhood days.

post #12 of 18

Chicken soup, indonesian style....

First try and worked out pretty OK.

Simmered the chicken (drumsticks) with a lot of spices like ginger, garlic, chili, galangal, lemon grass, bay leaves, black pepper and onion and towards the end I added cabbage and lemon juice

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #13 of 18

Yum - the last of the red cooked pork belly from the other day, over rice, under chopped green onion:

 

 

 

[Yes, I know this is an old thread.]

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #14 of 18

Oh my gosh @teamfat that looks melt-in-your-mouth tender, juicy and ONOLICIOUS!!!

Could you share your recipe, I found some really nice pork belly today at the local 'asian market' (I really dislike that term)

Actually what I have been looking for is Kau Yuk sauce that you braise pork belly or butt in and then it's served on a steamed bao or chinese bun, oh my stop me someone! ... there's got to be a recipe out there where I could make my own sauce, maybe @phatch would have a recipe stashed away?  I found the buns today, but...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #15 of 18

It IS really tender and tasty.  Not exactly the low cal diet dish, though.  I'll work on writing up the recipe as I do it, a combination of several different red cooked techniques.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #16 of 18

In the depths of the chest freezer yesterday, I found some leftover turkey parts from Thanksgiving.

There wasn't quite enough there for a meal, so I cubed it all up and added

diced apples, onions, celery, S&P, granulated garlic, cayenne, dried cranberries, chopped nuts and just a hint of mayo

(shhhh, don't tell my husband, he claims to HATE mayo) ;)

chopped up a big mixed veggie salad dressed in some homemade vinaigrette (drat, I always spell that word wrong),

topped the bowl off with a huge scoop of turkey salad, TJ's multigrain Pita Bite Crackers on the side

dessert was an Asian Pear, YUM!!!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #17 of 18

Sandwich and orange juice.

post #18 of 18

I tried something just for the heck of it, just something I thought might be good, and it turned out to be one of my best-ever quick meals.

 

I put 1/4 cup of water in a pan, 1 tablespoon EVOO, and 2 T of this:

 

When it started boiling I added 1/4 cup frozen peas, cooked 'til it boiled again, then added a couple handfuls handfuls of bowtie pasta that I had cooked before and saved in the fridge for things like this, and stirred and cooked it about another 2 minutes 'til it was hot.

 

It was really really good.

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