What's for Lunch - Chapter 12

[SusieMisajon]

Re: What's for Lunch - Chapter 12

What a fab meal. I do it the same Susie. We call the split peas lentils here.
Talking about breakfast,,,,,, your peasoup (peawack) sets and can be spread on bread.
The only difference is that I get a ham shank. Soak it overnight and then cook it into the peawack. The skin from the shank, I cut into strips and deep fry it until I make Pork Scratchings.

Please consent to be my husband.

[Leo Lakio]

Re: What's for Lunch - Chapter 12

Ah, how sweet! True Love Found at HT!


Not sure what lunch will be today, though I suspect I'll go have an amazing burger at Two Bells Tavern in Seattle's Belltown neighborhood, after going to see a movie at Noon.

[SusieMisajon]

Re: What's for Lunch - Chapter 12

Ah, how sweet! True Love Found at HT!


Not sure what lunch will be today, though I suspect I'll go have an amazing burger at Two Bells Tavern in Seattle's Belltown neighborhood, after going to see a movie at Noon.

It's only cause you are already spoken for.

[Leo Lakio]

Re: What's for Lunch - Chapter 12

It's only cause you are already spoken for.

Be still my beating heart. Hope Barry doesn't mind being an "also-ran."

[Barry]

Re: What's for Lunch - Chapter 12

Be still my beating heart. Hope Barry doesn't mind being an "also-ran."

"Also Ran" is a compliment for me. I stumble from one disaster to another.

[SusieMisajon]

Re: What's for Lunch - Chapter 12

I'm very good at being a disaster. But I can cook.

[tutusue]

Re: What's for Lunch - Chapter 12

[...]We call the split peas lentils here.

Then, ummm, whattaya call real lentils there? Here, split peas and lentils are 2 different legumes.

[...]The skin from the shank, I cut into strips and deep fry it until I make Pork Scratchings.

Called pork rinds here! I love 'em but I know people who won't try them!

[helen]

Re: What's for Lunch - Chapter 12

Chicken salad sandwiches and a bottle of Mountain Dew.

[Barry]

Re: What's for Lunch - Chapter 12

Trout with Almonds

Simple but tasty and very filling. It only takes a few minutes to cook.

Ingredients:- for one

1 trout
1 packet of blanched almonds
1 lemon
Unsalted butter
1 crunchy French loaf
As many glasses of wine as you wish (I like Chateau Neuf du Pap with this).


Fry the trout in the unsalted butter for a few minutes each side. Then add the almonds and when they turn golden, the meal is done.
Serve with lemon wedges and add some chunky sea salt.

It doesn't sound much but after a meal like that, I think I will just be having a snack for dinner.

[SusieMisajon]

Re: What's for Lunch - Chapter 12

I am fortunate to have a son that is an avid fisherman...so we get to eat a lot of trout (along with th occasional salmon).

I think that microwaves were created just for trout. The only problem is, if you like to eat the crispy skin, that doesn't happen in a microwave.

Put the trout on a plate and zap it for one minute, or just until the eys pop out. Eat, preferably with Hollandaise sauce, and steamed potatoes and broccoli.

Admittedly, this way is a bit clinical and not as poetic as Barry's recipe, but the flesh of the trout turns out beautifully moist and delicious.

[SusieMisajon]

Re: What's for Lunch - Chapter 12

We are having leftover crockpot lasagne for lunch...always better on the second day.

And also a nice beet salad. Cooked, peeled, and cubed beets with vinaigrette, chopped hard-boiled eggs, and onion (it's also nice made with raw, shredded beets).

Vinaigrette:

In a jar, mix one tablespoonful of red wine vinegar with two of ordinary oil and one of olive oil, one of mustard, a lump of sugar, salt and pepper, and a splash of Aromat (or Wurtz or shoyu). Cover the jar and shake.

[Barry]

Re: What's for Lunch - Chapter 12

I am fortunate to have a son that is an avid fisherman...so we get to eat a lot of trout (along with th occasional salmon).

I think that microwaves were created just for trout. The only problem is, if you like to eat the crispy skin, that doesn't happen in a microwave.

Put the trout on a plate and zap it for one minute, or just until the eys pop out. Eat, preferably with Hollandaise sauce, and steamed potatoes and broccoli.

Admittedly, this way is a bit clinical and not as poetic as Barry's recipe, but the flesh of the trout turns out beautifully moist and delicious.

I am surprised that a lady with such culinary skills does not have a microwave browning dish ? Your fish will come out perfect on one of those. I know they are a bit expensive but they are well worth it. Lovely brown sausages, bacon, etc, for brecky in minutes but remember to prick your egg or it will explode.

[helen]

Re: What's for Lunch - Chapter 12

Mushroom burger with bacon and cheese, with fries and a cup of Diet Coke from the HCC Cafeteria.

[SusieMisajon]

Re: What's for Lunch - Chapter 12

I am surprised that a lady with such culinary skills does not have a microwave browning dish ? Your fish will come out perfect on one of those. I know they are a bit expensive but they are well worth it. Lovely brown sausages, bacon, etc, for brecky in minutes but remember to prick your egg or it will explode.

I never knw. I really only ever use the microwave for reheating or fish or sauces such as custard. Thanks.

[SusieMisajon]

Re: What's for Lunch - Chapter 12

Creamy fish soup.

Melt a lump of butter and fry a chopped onion, a spoonful of mustard, thyme, hot pepper flakes, a vegetable stockcube, a handful of chopped celery, parsley, chives, and salt and pepper. Then add a huge spoonful of flour, and stir and cook a bit more.

Slowly add about a quart of milk and maybe some water or broth (I used leftover broth from vegetable soup), some kind of fish (I used four pieces of frozen white fish, dunno what kind it was), and a few chopped up potatoes. Simmer til the potatoes are falling apart.

I also added leftover mashed potatoes and also carrots at the end, and served the soup with saltines.

I do wish I'd begun with just broth and water and added the milk last. But only because I kept stirring and worrying about the soup sticking to the bottom of the pan...but it didn't.