Lunch 2020

Rooster · August 19, 2020, 5:35pm

Ah, grilling sausage in a rain storm! Gotta love it. The squirrels and I enjoyed a pepper and sausage sandwich along with Roseann Cash potato salad, leftover grilled asparagus and carrots, the last of the pear sauce and a glass of homemade, frozen raspberry-lemonade.
Some in the photo some too shy .

RedJim · August 19, 2020, 5:49pm

Looks terrific, @Rooster

Plate balance is just so…

Mr_Happy · August 19, 2020, 8:28pm

Nasi goreng (Indonesian fried rice) with chicken.

Rooster · August 19, 2020, 8:29pm

Fried egg on top, super!

RedJim · August 19, 2020, 8:48pm

Wow!

Barca · August 20, 2020, 5:36am

Wednesday Lunch at home …

Presunto · August 20, 2020, 4:01pm

I always eat this at weekend but lately I’ve been adding dried figs steeped in scotch to the paste. This batch has a smoky, spicy kick to it. I used the same bowl for the macadamia right after processing chipotle in it.

Once I start I can’t stop. I can eat slice after slice of bread with the same thing. Chocolate paste, cheese, pâté it doesn’t matter.

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This batch has figs steeped in Aberlour Casg Annamh.

Lambchop · August 20, 2020, 9:32pm

H’s lunch for today; there are a lot of roasted beets in there, but he put them on the bottom.

Mr_Happy · August 22, 2020, 2:29am

Scrambled eggs, rice, and instant Japanese curry (S&B medium hot). I think next time I will add some potatoes and/or carrots to the curry.

tomatotomato · August 22, 2020, 4:04pm

Fantastic idea! I have enjoyed dried cherries steeped in port, usually as part of a green salad that includes goat cheese and hazelnuts or walnuts. The husband is a fan of scotch, so it will be fun to add this one to the repertoire.

Presunto · August 22, 2020, 4:12pm

This makes both the figs and scotch taste good.

I always have cherries or dried figs steeped in various alcohol (scotch/red wine/port). I also use them to deglaze the pan and make a sauce for meat.

Mr_Happy · August 22, 2020, 9:34pm

Khao kha mu.

Presunto · August 23, 2020, 3:07pm

I like garlicky pâté. Store-bought pâté is not garlicky enough (save for Vietnamese) and I don’t trust all the fillers they put in it so I always make my own, with lamb/pig/calf’s liver. Chicken livers have only a fraction of the nutrients in comparison so I don’t waste my time and calories with them.

SV yolks as a sauce and dip.

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Mr_Happy · August 23, 2020, 10:12pm

Spaghetti alla carbonara.

Saregama · August 23, 2020, 10:14pm

Everything bagel, cream cheese, scallions from garden.

Mr_Happy · August 24, 2020, 11:00pm

Instant Japanese curry with potatoes and carrots, rice, and scrambled eggs.

Mr_Happy · August 25, 2020, 7:56pm

Char kuey teow following a recipe in Cradle of Flavor by James Oseland. Involved toasting some shrimp paste (belacan) in a foil packet over direct heat.

Also found the recipe online here: https://foodonthebrain.net/2008/08/17/char-kuey-teow/

Malaysian shrimp paste looks a bit different from the Thai kind.

Presunto · August 25, 2020, 8:04pm

I use Indonesian dried shrimp paste in nasi goreng and other things. I think it’s same or similar to Malaysian.

kobuta · August 27, 2020, 1:27pm

Do you have a good method of breaking those shrimp paste bricks up?

Mr_Happy · August 27, 2020, 5:07pm

I just used a butter knife, wasn’t too hard to cut. I refrigerated the leftover stored in the original packaging inside a plastic zip bag.