What have you had for lunch lately?

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Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
8,226
Location
near Mount Pilot
Today was a rare treat for me.

Deep fried haddock on a roll with the works.
Hand cut, double cooked, fries
Chocolate milk

This meal always reminds me of a little shack my parents used to take us to when we were young. The milk used to come in little glass bottles, the fish were much bigger and I was much smaller.
 

Vanilla Bean

Master Chef
Joined
Jan 2, 2009
Messages
7,130
Location
Washington State
Today was a rare treat for me.

Deep fried haddock on a roll with the works.
Hand cut, double cooked, fries
Chocolate milk

This meal always reminds me of a little shack my parents used to take us to when we were young. The milk used to come in little glass bottles, the fish were much bigger and I was much smaller.
That sounds so good! There's a place in my hometown, NY that has the best fish-fries. People are lined out the door waiting to get in on Friday nights. They also have a great fish sandwich that comes with fries and coleslaw.

I'm not having lunch today.. breakfast was too filling.
 
Last edited:

DaveSoMD

Master Chef
Moderator Emeritus
Joined
Mar 11, 2008
Messages
7,338
Location
Maryland
I just had a bologna sandwich on whole grain bread with may, tomato, and provolone and a Grape Crush soda! :)
 

Vanilla Bean

Master Chef
Joined
Jan 2, 2009
Messages
7,130
Location
Washington State
I made myself a plain salad that had iceberg lettuce, a little spinach, shredded cabbage, carrot and cheddar cheese with ranch dressing. Saltines were on the side.
 

Vanilla Bean

Master Chef
Joined
Jan 2, 2009
Messages
7,130
Location
Washington State
Today, Mark and I had brunch, since we didn't go out until about 11-ish am. I had a taco salad. Mark had a western omelet, hash browns and toast.

Dinner is going to be mac-n-cheese with sliced hot dogs. That way the oven doesn't get turned on. Hopefully tomorrow, Tues and Wed, I can bake something.
 

Luca Lazzari

Sous Chef
Joined
Jul 27, 2011
Messages
858
Location
Nonantola, Modena
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).

40791-albums376-picture2936.jpg

We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
Yesterday blt with avocado and fat juicy deep fried zucchini and Ranch dressing
Today homemade anti pasti with butter crackers.
kadesma
 

jusnikki

Head Chef
Joined
Aug 8, 2011
Messages
1,022
Location
Mississippi
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).

40791-albums376-picture2936.jpg

We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...


Wow, and all I had was a subway sandwich. What an interesting lunch....
 

PrincessFiona60

Ogress Supreme
Moderator Emeritus
Joined
Jul 14, 2009
Messages
38,955
Location
Wyoming
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).



We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...

Just being there would be enough dessert for me. Sounds fantastic!
 

Vanilla Bean

Master Chef
Joined
Jan 2, 2009
Messages
7,130
Location
Washington State
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).

40791-albums376-picture2936.jpg

We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...
WOW, what a lunch.. doesn't seem plain to me at all!!

I had a pocket sandwich using the tortilla and stuffed pepper filling from last night. I added mozz cheese and green pepper. I guess you could call it a stuffed pepper wrap.
 

Luca Lazzari

Sous Chef
Joined
Jul 27, 2011
Messages
858
Location
Nonantola, Modena
WOW, what a lunch.. doesn't seem plain to me at all!! ...

Wow, and all I had was a subway sandwich. What an interesting lunch....

Luca, there is NO WAY that could be classified as a plain, chaste, and quick lunch in my book!

Just being there would be enough dessert for me. Sounds fantastic!

:LOL: Mattia and me planned to go around in the province, looking for good old food, at least once in a fortnight, so stay tuned!!! And I'm afraid I will never be able to eat desserts, unless I have them as starters... :)
Next time we're going to portray pigs, not cows :pig:
 

jusnikki

Head Chef
Joined
Aug 8, 2011
Messages
1,022
Location
Mississippi
:LOL: Mattia and me planned to go around in the province, looking for good old food, at least once in a fortnight, so stay tuned!!! And I'm afraid I will never be able to eat desserts, unless I have them as starters... :)
Next time we're going to portray pigs, not cows :pig:


The cow looks like it's posing for the camera, lol.
 
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