What's for Lunch 2019

Yesterday we had some heavy snacks for lunch. Rosemary focaccia, salami, tatziki, hummus, cucumbers, grapes, grape leaves, roasted cherry tomatoes, and a few chips. We shared a double IPA that was pretty good.

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Shrimp rolls


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Noodles with dried prawn roe and fresh North Sea crab meat.

And store-bought kimchi dumplings

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A bowl of chicken and sausage gumbo with rice, using this recipe from the Gumbo Pages:

https://www.gumbopages.com/food/soups/chixsaus-gumbo.html

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Gorgeous!

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Lunch was “sink” tacos. Toasted corn tortillas filled with leftover smoked chicken, tomatoes and pepper jack cheese and green tomatillo salsa

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Muy difernete… pero belissimo!!!

Also next to the sink (right after photo was taken).

Corn-seaweed cakes with cured salmon.


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(Thanks, Phreddy!)

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Yesterday’s BLTs using my mom’s tomatoes and lettuce. HUGE YUM.

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Was inspired by @mariacarmen’s melting potatoes from WFD and made some. Easy and delicious. Also heated up a defrosted duck confit leg from the freezer and steamed some broccolini.

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If I have gained weight lately it’s not hard to pinpoint the exact culprit. I got through 5 trays of figs in so short a time! Like asparagus, the fig season is so short.


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With cheese, briefly under the grill.


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Dipped in pure chocolate, then ground pistachio. Drizzled with honey and more pistachio. White flakes are coconut.

Mini Flammkuchen


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A tray of figs, times 5.

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Amazingly inspirational. Beautiful photos.

Thank you, señor Rooster. The extra calories are worth it.

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What do you think of David Chang saying hothouse tomatoes are best for BLTs? I sooo disagree!

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That is straight up blasphemy. I really reserve a BLT for when I have prime, fat heirloom tomatoes from my mom. Without a perfect tomato, I don’t see the point.

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gorgeous!

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Molinari special, mustard oil, vinegar and roast peppers, no mayo.

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I didn’t know you guys have a thread specifically for lunch haha…

@Presunto your food pics are gorgeous! Am amazed with the dishes you cook for every week. I suppose you have easy access to the ingredients? Seems a little challenging since Singapore imports most of the raw ingredients from the neighboring countries.

Here’s my lunch today - salmon, scrambled egg (should have used two eggs instead of one), bacon, blanched broccoli, shiitake topped with freshly grated parmesan. If only I had some buttered toast on hand.

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Cuban style roast pork from the freezer, sauteed red onion, frozen spinach sautéed with garlic, and an egg.

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Lot of flavors going on here. :ok_hand:

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Yes. I live in a small country (Canada is about 200 times bigger) which is one of the world’s top agricultural producing countries. Second only to the US to be precise.

Also in this one of the world’s richest countries (we pay taxes through the nose for others as well) we have 10% of the population living in “poverty”. Note that “poverty” in rich western countries is different. They have cars, a roof over their heads, cigarettes, food, new smart phones every couple of months, TV channels, beer, children, go on holidays etc. Meanwhile we have no car, no children, nothing but our own house and work for the taxman. Petro price per litre is on par with Norway, where it is the most expensive. But food product costs are generally lower than other western countries being the producer and and shorter transport distance.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold