Thread: Lunch ... the second course

Originally Posted by Shutree

Here the local Tesco Lotus sells all kinds of manky fruit and veg as 'fresh'. By the time they put the 'Reduced' label on it it's not suitable for much but composting.

Except for bananas and peppers, where they seem to put the reduced sticker on just before they're ripe.

Ripe bananas are good for making banana cake.

How about pineapple cake?

A lot of breakfast talk for 8 O'clock at night.

I spent a couple of hours fishing in the pond today and the wife asked me if I'd like her to bring down chicken basil stir fry.

I've been here long enough to know what to expect... chicken livers and hearts... which are no problem to be honest.

It's when I get a gristly chicken gizzard that I struggle... and Yogi knows this only too well.



But the good news... fish and chips tomorrow night.

A fine pla nin!

yum..

^^ Has Maya learnt to fish?

About three days a week I have kinilaw for lunch, maybe 6 tablespoons of Filipino ceviche. It's actually pretty good but it photographs like Mendips early photography.

Topper don't be shy

I sharpened it up and added some potatoes, hope you don't mind

Originally Posted by strigils

I sharpened it up and added some potatoes, hope you don't mind

Stole it. Topper might sue.

But he will need to flounce first, for effect.

Felt like a simple combo of roast lamb shoulder, mash potato, and gravy.

A nicely balanced meal there, HW.

^ Indeed, he's not sharing the broccoli starter. That lamb looks lovely.

Had frozen veg in the freezer, could've easily gone out to grab fresh veg too, couldn't be arsed. Meat + mash + gravy always works

Coincidently BiP said he'd had left over Potato, Bacon, Cheese and onion for brekkie.

Mine was for lunch with Ratatouille and Ribs. Money shot later....

It always puzzles me why American call them grilled when they are fried.

Originally Posted by strigils

It always puzzles me why American call them grilled when they are fried.

Would you like to expand on your puzzlement?

Grilled cheese sandwiches in are lightly fried aren't they?

Its appear they are fried

Originally Posted by Topper

... but it photographs like Mendips early photography.

Originally Posted by Topper

A grilled avacado, tomato and cheese sandwich...though the photography is crap, it's really about 1/2 thick, a whole avacado is in the sandwich.

Can I suggest next time cutting the sandwich in half, arranging the two halves in a suitable manner and then taking a low-angle shot to fully display the 1/2 inch thick filling to it's best advantage.

The view from above could lead cynical people to think there was no filling at all.

Originally Posted by Mendip

Can I suggest next time cutting the sandwich in half, arranging the two halves in a suitable manner and then taking a low-angle shot to fully display the 1/2 inch thick filling to it's best advantage.

The view from above could lead cynical people to think there was no filling at all.

Luckily, there's no cynical people here on TD, we're all one big happy family!

To be honest, I was appeasing the wife because the last one she made for me I didn't take a picture, but I'll take your suggestion next time. Here, avocados are in season and dirt cheap. Tomorrow will be guac day served on some decent bread if the wife can find cilantro.

Originally Posted by Topper

Topper's secret to getting a nice crunchy outside on the sandwich? Don't use butter. Use mayo instead.

Yup.

But they look about 30 seconds overdone!

Lunch today ham and cheese stuffed potato cakes sautéed in olive oil and garlic butter with homemade coleslaw. Wife was aghast when I threw in some leftover grated cheddar cheese into the coleslaw but have had no complaints once she started eating it.

Left over roast beef makes great sandwiches.

*I forgot to bring mustard and butter to the dole office.