Today .... I (we) have been eating ....
Mar 4, 2013 | 12:29 pm
#421
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Wifey and I have concluded that one of our favourite meals is the full British Breakfast. But we can't eat anything for the rest of the day ... and those calories ..... so we never had them at home.
Now we have a great big blowout breakfast for lunch! Rules are there to be broken!
Now we have a great big blowout breakfast for lunch! Rules are there to be broken!
Mar 4, 2013 | 12:31 pm
#422
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Clear broth, plain jello and a "special" drink. You guess it. Colonoscopy tomorrow morning. 
Mar 4, 2013 | 12:44 pm
#423
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Good luck - hope everything is as it should be.
Mar 5, 2013 | 3:25 pm
#424
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I went to a local salad/wrap place called Chopped Greens for lunch. You select a salad you want and they mix the ingredients in a bowl then chop them with a large knife into small pieces and shake it up with your dressing, it's fun. I had a buffalo bleu wrap with buffalo chicken, romane, hard boiled egg, cucumbers, carrots and blue cheese ^
Mar 9, 2013 | 9:54 am
#425
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For lunch to accompany a glass of wine, 100 miles from Buenos Aires.
A little picada. Home grown tomato included.
A little picada. Home grown tomato included.
Mar 9, 2013 | 11:10 am
#427
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Location: Momofuku Ko New York NY
Meal: Lunch tasting menu and a bottle of Hallera Wine
19 course tasting menu highlights
-braised & then deep fried short ribs with spicy sauce
-smoked trout with radish
-pom tube filled with celery room puree
-spanish mackerel with crispy skin
Meal: Lunch tasting menu and a bottle of Hallera Wine
19 course tasting menu highlights
-braised & then deep fried short ribs with spicy sauce
-smoked trout with radish
-pom tube filled with celery room puree
-spanish mackerel with crispy skin
Mar 10, 2013 | 12:01 pm
#428
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Location: UK
Posts: 11,968
Sunday lunch in Hampshire waiting for the snow ..... a shepherds pie made with coarsely minced roasted leg of lamp with soffrito and gravy and herbs with mashed charlottes on top - with petis pois - with a bottle of our house Sicilian red.
Mar 10, 2013 | 12:07 pm
#430
Join Date: Aug 2005
Posts: 3,438
Location: Momofuku Ko New York NY
Meal: Lunch tasting menu and a bottle of Hallera Wine
19 course tasting menu highlights
-braised & then deep fried short ribs with spicy sauce
-smoked trout with radish
-pom tube filled with celery room puree
-spanish mackerel with crispy skin
Meal: Lunch tasting menu and a bottle of Hallera Wine
19 course tasting menu highlights
-braised & then deep fried short ribs with spicy sauce
-smoked trout with radish
-pom tube filled with celery room puree
-spanish mackerel with crispy skin
I have to admit when I read your fourth line on the iphone (after some wine) I thought it said 'porn tube filled with celery room puree'. Definitely not gonna get me some of that..
Mar 10, 2013 | 12:23 pm
#431
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Interesting. Thursday, I did a 10 hour slow cooked pork shoulder, adapted from Momofuku's laquered pork, done in a slow cooker and then finished in a 500 degree oven to carmelize. I did the prep the afternoon before and then put it in the slow cooker at 3:00 a.m. so it would be ready for lunch! The first day, we pulled the crazy tender pork apart for sandwiches. The second day, for dinner, I mashed potatoes, used all those wonderful juices in the bottom of the slow cooker for gravy (darkened with a little Gravy Master) and sliced the rest of the cold pork. Yum - two times.
Mar 10, 2013 | 1:05 pm
#432
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I was going to have a nice brunch with my visiting brother today but he overslept thanks to Daylight Savings Time so we ended up at Waffle House as it was quick, cheap and nearby. Still, sometimes a chocolate chip waffle and a biscuit and gravy hit the spot. And all that plus a soda was only $6.50!
Mar 10, 2013 | 8:20 pm
#433
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I've given up with rustic bread....too much faffing about.
Mar 10, 2013 | 8:33 pm
#434
Join Date: Dec 2009
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But my favorite snack is porn tube filled celery root puree. On a serious note it was a very intense marathon of eating. 19 courses is a lot of food even when it's smaller dishes. The food was great and the experience a lot of fun.
@IluvParis-Sounds great. I'm not big on pork but the idea sounds like a homerun. I did similarly with a leg of lamb and it turned out great. 9 hours of slow roasting in the oven and then used for pulled lamb sandwiches with slaw atop it with a lager & saffron mussels dish for the appetizer.
@IluvParis-Sounds great. I'm not big on pork but the idea sounds like a homerun. I did similarly with a leg of lamb and it turned out great. 9 hours of slow roasting in the oven and then used for pulled lamb sandwiches with slaw atop it with a lager & saffron mussels dish for the appetizer.
Mar 10, 2013 | 10:51 pm
#435
formerly known as Tad's Broiled Steaks
Join Date: Jun 2004
Posts: 6,424
All in NYC
Breakfast: Great Grains cereal, the standard issue type with pecans, raisins and dates, and the banana type.
Lunch: Snyder's (pretzels) butter snaps. Those could easily be a daily snack for me, with the right proportion of pretzel and "butter."
Also, an almond milk/kale/granola/spinach/banana concoction from a place called the Juice Generation. Fair dinkum? Yep.
Dinner: A delicious omelette with mozzarella and onions, refried black beans, carrots, and deliriously garlicky garlic bread. That latter one is from the Fairway supermarkets.
Dessert: A couple of peanut butter chocolate cookies from CVS. I taste a bit of cocoa butter, so they are good to go.
Breakfast: Great Grains cereal, the standard issue type with pecans, raisins and dates, and the banana type.
Lunch: Snyder's (pretzels) butter snaps. Those could easily be a daily snack for me, with the right proportion of pretzel and "butter."
Also, an almond milk/kale/granola/spinach/banana concoction from a place called the Juice Generation. Fair dinkum? Yep.
Dinner: A delicious omelette with mozzarella and onions, refried black beans, carrots, and deliriously garlicky garlic bread. That latter one is from the Fairway supermarkets.
Dessert: A couple of peanut butter chocolate cookies from CVS. I taste a bit of cocoa butter, so they are good to go.
Last edited by BuildingMyBento; Mar 11, 2013 at 8:32 am