LT72884
Head Chef
Umm, ham, turkey, pickles ahh crackers cheese. bout it
What did you have for lunch
- Thread starter LT72884
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Uncle Bob
Chef Extraordinaire
A bowl of Smoked Duck and Andouille Gumbo
Fincher
Senior Cook
that sounds good Uncle Bob!
I just had a baguette with some bacon, aged chedder and a dill pickle
I just had a baguette with some bacon, aged chedder and a dill pickle
OP
OP
LT72884
Head Chef
that sounds really good.
Clienta
Senior Cook
Wahoo salad with carrots, onions, celery, apples, almonds, celery salt, mayo & lime & fresh flour tortillas.
jeninga75
Sous Chef
Fast food unfortunatly... I forgot my lunch because I was running late for work 
Burger and fries
Burger and fries
macdonalds for me 
Having ham & salad AGAIN for dinner tonight (two days out from Christmas, already over the leftovers! ), needed something vastly different (and oh well if it's not healthy, hardly anything open in the city today)
Having ham & salad AGAIN for dinner tonight (two days out from Christmas, already over the leftovers! ), needed something vastly different (and oh well if it's not healthy, hardly anything open in the city today)
My lunch usually turns Buck's stomach at Thanksgiving and Christmas. I had a plate of braised turkey neck pieces, boiled turkey liver, gizzard and heart. I'm the only one in the house who has EVER liked these parts of the turkey. I was in turkey yummy heaven. Had a soda to drink and a Christmas cookie for dessert.
Braised?! I used to eat chicken necks and the heart (never much cared for the other parts) just boiled! I kind of wonder if I still would today. You hardly ever get the giblets anymore with poultry, or they are sold in other packaging.
jeninga75
Sous Chef
Lol... one year my dad dared me to eat the turkey heart after my mom made stock from all the parts. I did of course... not bad. It is, after all, muscle which is what meat is. A little tough but I did it.
Pacanis, I braise 2-pound packages of turkey necks to make stock for my turkey gravy at Thanksgiving and Christmas. The bonus (for me, at least) is that "someone" has to eat the neck pieces.
Yep. That's what my mother and her mother always did, too. We would sit down to dinner and they would have the giblets setting on their plates (in their respective homes of course). I only ever got to sample the chicken parts. My sister never liked them, but she'd become a vegetarian if she had any gumption (lol). My mother and grandmother made the best gravy around.
Good cooking is truly becoming a lost art. I sure hope you have someone to pass these methods onto.
Good cooking is truly becoming a lost art. I sure hope you have someone to pass these methods onto.
Interesting you should say that. Our (only) daughter and I had a wonderful tutoring session on the phone Christmas morning. It was all about gravy. She's sooooo Suzy Homemaker and a wonderful cook, but lacking in experience because of her age.
We had a delightful conversation and I could tell she "got it" when I was giving her instructions.
My only regret is that we live in western Kentucky and she lives in Los Angeles. Not exactly the easiest way to teach cooking. She's a good student...even over the phone. However, she did soak up a lot when she was at home.
jpmcgrew
Executive Chef
Red chile and pork Posole and a flour tortilla.
Chicken katsu and curry.
expatgirl
Master Chef
do leftover Christmas tamales count? I think that we've started a tradition with my daughter in law's side of the family---my DH went to a local tamale factory and bought 8 dozen (pork, chicken, jalpeno) kinds of tamales and we took them over for Christmas Eve.......we then top them with chile, sour cream, cheese, salsa, etc.......now we're finishing them up....not too many left unfortunately.........definitely a south Texas tradition!!
sage™
Senior Cook
What tamale factory did he go too??
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