Author Topic: Today for lunch I am having...  (Read 53667 times)

Re: Today for lunch I am having...
« Reply #275 on: 28 May, 2020, 01:30:39 pm »
Toasted sourdough bread, rubbed with garlic, drizzled with olive oil, tomato & basil.
Not fast & rarely furious

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Andrij

  • Андрій
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Re: Today for lunch I am having...
« Reply #276 on: 02 June, 2020, 01:23:49 pm »
Cold KFC* and assorted pickled veg.**


* Korean fried chicken
** Eastern European stylee
The latest fusion cuisine.  :D
;D  Andrij.  I pronounce you Complete and Utter GIT   :thumbsup:

Re: Today for lunch I am having...
« Reply #277 on: 17 July, 2020, 12:25:49 pm »
Crisp sandwiches (sliced white bread, ridgey salt-n-vinegar crisps, squirt of ketchup)  ;D

T42

  • *** fool in a hurry
Re: Today for lunch I am having...
« Reply #278 on: 17 July, 2020, 01:15:19 pm »
Yesterday: pavé of beef in sherry, cream & Roquefort sauce.  An entrecôte would have been better. So would have Madeira, but we've run out.
I've dusted all those old bottles and set them up straight.

Re: Today for lunch I am having...
« Reply #279 on: 22 September, 2020, 11:51:55 am »
Left-over savoury rice (chicken / chorizo / tomatoes etc), with a fried egg on top.  Sort of arroz a la cubana.

T42

  • *** fool in a hurry
Re: Today for lunch I am having...
« Reply #280 on: 05 October, 2020, 02:26:42 pm »
Cold wet day, so cauliflower cheese, chips and bangers.
I've dusted all those old bottles and set them up straight.

Re: Today for lunch I am having...
« Reply #281 on: 12 October, 2020, 01:39:28 pm »
Left-over Chinese takeaway.  Followed by left-over homemade apple crumble (with cheeky Ambrosia custard).

T42

  • *** fool in a hurry
Re: Today for lunch I am having...
« Reply #282 on: 15 October, 2020, 01:04:04 pm »
Saltimbocca alla romana, with fresh sage and most excellent sprouts.

The main difficulty in preparation lies in not eating all the prosciutto before starting to cook.
I've dusted all those old bottles and set them up straight.

Re: Today for lunch I am having...
« Reply #283 on: 17 October, 2020, 02:37:11 pm »
Freshly made pork pie from the bakery around the corner, with tomato chutney.  :thumbsup:
Don't ask.

T42

  • *** fool in a hurry
Re: Today for lunch I am having...
« Reply #284 on: 20 December, 2020, 01:59:01 pm »
Pork filet stuffed with powdered almonds made into a paste with a little white wine, half-dried apricots, fresh sage, garlic and oregano, seasoned with coriander, green, black, white and red pepper; the whole thing wrapped in Parma ham and flaky pastry and baked in the oven.  I left it a wee bit too long in the oven but it was still the juiciest pork filet I've had for a long time.  Left-over stuffing didn't last long.

Trouble is that MrsT doesn't eat meat, so I've got cold pork for the next two or three days.
I've dusted all those old bottles and set them up straight.

Re: Today for lunch I am having...
« Reply #285 on: 20 December, 2020, 02:11:52 pm »
Some slightly out of date Gruyere on toast.
Get a bicycle. You will never regret it, if you live- Mark Twain

Basil

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Re: Today for lunch I am having...
« Reply #286 on: 20 December, 2020, 02:14:08 pm »
This morning's coffee recycled anna mince pie.
Quote from: Kim
And remember that friends who organise things on Facebook aren't proper friends anyway.

Basil

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Re: Today for lunch I am having...
« Reply #287 on: 20 December, 2020, 02:34:32 pm »
Blegh.  They make mince pies sweeter every year. All I can taste is sugar.
Quote from: Kim
And remember that friends who organise things on Facebook aren't proper friends anyway.

hellymedic

  • Just do it!
Re: Today for lunch I am having...
« Reply #288 on: 20 December, 2020, 03:57:22 pm »
Blegh.  They make mince pies sweeter every year. All I can taste is sugar.

We had one pack of mince pies between us.

I didn't enjoy them and will wait another 11 months till I try them again.

citoyen

  • Occasionally rides a bike
Re: Today for lunch I am having...
« Reply #289 on: 21 December, 2020, 04:29:13 pm »
Blegh.  They make mince pies sweeter every year. All I can taste is sugar.

I only ever eat home-made mince pies these days, for precisely that reason.

My sister makes very good ones, with frangipane topping.

This year, I have been making mince pies as an excuse to practise my pastry-making technique. I made two batches with puff pastry, which were fantastic, if I say so myself. And over the weekend, I made another batch with pâte sablée1. It was an interesting experiment but probably not one I'll repeat, as they were a little too sweet for our tastes - though nowhere near as bad as mass produced shop-bought versions.

My wife makes them with a plain shortcrust, which I like but always feel they need something to lift them, which is why I tried the pâte sablée. I might try a pâte brisée2 for the next attempt.

For next year, I'll get my arse in gear and make my own mincemeat too. I've been using shop-bought, which is generally pretty revolting. It's not like it's a difficult thing to make, just needs to be done well in advance to give it time to mature.

1. enriched shortcrust made with huge amounts of butter, plus icing sugar and egg yolks
2. enriched shortcrust, but not sweetened
"The future's all yours, you lousy bicycles."

fboab

  • It's a fecking serious business, riding a bike
Re: Today for lunch I am having...
« Reply #290 on: 21 December, 2020, 08:18:54 pm »
When I resort to shop mincemeat I always boost it. Just adding a bit of chopped apple, cherries, chopped nuts, dried apricot lifts it from sweet gloop to something a bit more acceptable.
TSS is not Total Sex Score, Chris!

citoyen

  • Occasionally rides a bike
Re: Today for lunch I am having...
« Reply #291 on: 21 December, 2020, 09:11:59 pm »
When I resort to shop mincemeat I always boost it. Just adding a bit of chopped apple, cherries, chopped nuts, dried apricot lifts it from sweet gloop to something a bit more acceptable.

I like your style.

(ETA: my wife does the same - usually adds a bit of chopped apple and mixed dried fruit, plus a slug of brandy)
"The future's all yours, you lousy bicycles."

Re: Today for lunch I am having...
« Reply #292 on: 22 December, 2020, 06:14:30 pm »
My Grandma made brilliant mice pies. Alas she's been dead for twenty years.
I think you'll find it's a bit more complicated than that.

fboab

  • It's a fecking serious business, riding a bike
Re: Today for lunch I am having...
« Reply #293 on: 22 December, 2020, 11:16:48 pm »
O rly?

TSS is not Total Sex Score, Chris!