What's for lunch?


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Very early breakfast was leftover salisbury steak and fake poutine (salisbury gravy and shredded cheddar over leftover kettle-cooked potato chips).*

Regular breakfast was just usual two cups of coffee.

Lunch was another microwave burrito.*

Edit: * Also, a half-dozen Wickles wicked pickle slices. Just discovered them and they are very delicious.

Liberty's Edge

Two crumpets with lemon curd and raspberry jam, tea with cream and sugar.


Mmmm, crumpets.


Sushi (this one was very good, not like the other day's).


leftover fried chicken, shells and cheese, and honey butter rolls

Scarab Sages

Mixed Salad with baked Feta cheese and skewered pieces of fillet.


A dried sausage.


6 oz of Pepsi and two glazed donuts!


I paliá halloumi & spinach, this time with black olives (not great, but pretty substandard olives) and cashew nuts, which worked very well.

Liberty's Edge

Fried egg, ham, and cheese with 57 Sauce on whole wheat toast for brunch, ham, cheese, baby spinach, and salad cream on whole wheat toast in the sack for later.


Empanadas with the family.


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A treat yo'self lunch of aji de gallina, a traditional Peruvian dish that's among my favourite things ever in the world of favourite things ever.


Two buns with some olives baked in, with cold fried pork chop and BBQ sauce. Smokey!

Scarab Sages

Baked potatoes, homemade aioli, homemade feta cheese dip, homemade herb butter, grilled cheese, beef patty, ćevapčići and salad :-)


Rice with peas, maize, and some chicken yesterday. Today the same except fried on pan.

Silver Crusade

1 person marked this as a favorite.

Chicken teriyaki bento box.


Pork chop sandwiches!!!!


Pathfinder Adventure Path, Rulebook, Starfinder Adventure Path, Starfinder Roleplaying Game Subscriber

Leftover French Toast with peanut butter and nutella :-)

Paizo Employee Customer Service Representative

So so much. This weekend was a blur of eating and fun. And eating. So much...


Bologna sandwich, sour cream and onions potato chips, and 8oz Pepsi.


First chicken with rice and now vanilla-flavored cream cheese.


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Icecream.

Yes. For lunch.

ARE WE GONNA HAVE A PROBLEM WITH THAT?


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Klaus van der Kroft wrote:

Icecream.

Yes. For lunch.

ARE WE GONNA HAVE A PROBLEM WITH THAT?

Yeah!

Spoiler:
Envy


Onion quiche and one very large cookie.


First I mixed thick Greek yogurt with some scallions and cheese, and later ate an olive-flavored bun with some scallions, dried Krakowska sausage, and a leaf of lettuce.

Liberty's Edge

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Soda crackers, abusively sharp cheddar cheese, and bread and butter pickles with lemonade iced tea..


2 people marked this as a favorite.

I will make sure to start using "abusively sharp" as a cheese descriptor from now on.

Liberty's Edge

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Its when the cheese has such a sour and tangy punch it almost hurts on the first nibble. Usually it will be crunchy with protein crystals too.


That's the best sort.

Today: omelette for breakfast, gnocchi & meatballs in tomato sauce for lunch and

Patriotic Americans with weak stomachs beware:

Baked beans on toast

With Worcestershire sauce added to the beans

And sausage

for tea.

Liberty's Edge

Meh. I don't add Worcestershire to my beans, never seemed a proper flavor combo, but then again I've never had British baked beans so maybe they benefit from it. I prefer mine heavy with mustard powder, onion, and garlic with dark molasses and bacon, although I gather you people prefer the tomato sauce sort.


Aha!

That explains a lot. I had no idea that US baked beans were different from the sort we have. Yes, they are in tomato sauce.

Liberty's Edge

We have those too, but the Heinz Beanz in tomato sauce type is probably the least common sort. Sweet/savory styles are the norm here. The Heinz brand is almost always in the international food isle in fact. I never found the premium price to be worth it, unlike with Salad Cream or Tiptree preserves.


Sushi


Krensky wrote:
We have those too, but the Heinz Beanz in tomato sauce type is probably the least common sort. Sweet/savory styles are the norm here. The Heinz brand is almost always in the international food isle in fact. I never found the premium price to be worth it, unlike with Salad Cream or Tiptree preserves.

Salad cream?!

Well, each to their own :)

Tiptree preserves are pretty superior, though. I like the rhubarb & ginger.

I can get Heinz Beanz equivalent as a supermarket own brand. I have honestly never thought of it as a premium anything, but there you are. Paizo.com - enlarging mental horizons on a daily basis.

Liberty's Edge

It has more to do with that there imported from the UK, and I never bothered to taste compare them. I wasn't trying to imply they were a premium baked bean or anything.

As for the Salad Cream, there's just something about it that I love and I've tried various US alternatives, but nothing quite has the right flavor like Heinz's product. I think it's the difference in mustard seeds and vinegar.

As I mentioned up thread, lemon curd and raspberry jam on toasted crumpets. :)


I don't recall eating Worcestershire sauce during my 10 month stay in UK... Or did I? I don't think so... I remember standing in Lidl and wondering about buying some to try, though.

Liberty's Edge

It's not really a condiment in the usual sense of something you add to food after cooking (in the US, that is), although I'm sure there are some that use it that way. It's usually added during the cooking process, often as a marinade or mixed with a sauce, stew, or soup.

There's a good chance you had some in something you ate.

It's sort of a weird mix of Greco-Roman and Southeast Asian fermented fish sauces.


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Pathfinder Adventure Subscriber

I had a friend who used to put it on pizza...

Also, while I'm fine with using toast to clean the plate from baked beans, putting the baked beans on the toast seems like a good way to waste an opportunity to put some cheddar, prästost, or grevé with marmelade on it.


Worcestershire sauce is very good with cheese - cheese on toast particularly.

What is prästost?


Pathfinder Adventure Subscriber

Prästost

Basically a very good (Swedish) hard cheese. As is Grevé, for that matter.

Back in the day, when the farmers paid at least part of their tithes in natura, it was customary to give the priest the best cheese of the year's crop, hence the name.

It tastes enough that three-four sandwiches of it is enough to numb the palate for a good while after.


BBQ Chicken, chips, potatobake, and pasta salad in a park with all my wonderful in-laws.


Short, thick pasta with melted blue cheese.

EDIT: Melted blue cheese without any additions ended being a bit too salty.


British baked beans and toast always reminds of the one scene in Layer Cake where Freddie runs into Morty and Daniel Craig in the diner.


I think I'll go buy pierogi. It's Timitius's fault. He posted picture of whole plate of pierogi on FB...

Scarab Sages

Pasta with a mix of olives, sweetpepper, tomatoes, eggplant and courgette.

Silver Crusade

1 person marked this as a favorite.
Krensky wrote:

It's not really a condiment in the usual sense of something you add to food after cooking (in the US, that is), although I'm sure there are some that use it that way. It's usually added during the cooking process, often as a marinade or mixed with a sauce, stew, or soup.

There's a good chance you had some in something you ate.

It's sort of a weird mix of Greco-Roman and Southeast Asian fermented fish sauces.

It's a nice way to dress up a steak. I mean, a properly seasoned steak shouldn't need anything, but if the person who made the steak didn't know what they are doing, Worcestershire sauce is a good way to cover it up.

Liberty's Edge

I prefer 57 sauce, but worcester sauce would do in a pinch.


Today for lunch I splurged on Popeye's garlic chile (fried) chicken tenders (with biscuit and red beans & rice).


I am going to shop to check.


No lunch at all yesterday, because by mouth was too numb and then too sore from the dentist to even think about trying to eat. Today was much better, so I celebrated for going out to the local Vietnamese restaurant and getting com suon nong, topped with a fried egg.

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