What did you have for lunch today Part 2
- huiray Jun 11, 2012 12:01 PM
Tell us what you had for lunch or your meal around noon or so - whether at home, or in a restaurant, or from the office coffee room vending machine. All types are welcome, and meals with a non-Western bent would be especially interesting to read about.
What I had today:
Zucchini from last weekend's Farmers' Market, sliced into fat sticks, sautéed with Californian olive oil and sea salt;
Chopped chicken legs stir-fried with chopped garlic in peanut oil and oyster sauce, drizzled with sesame oil, and finished off with fistfuls of trimmed Mizuna from the Farmer's Market.
Boiled basmati rice.
Several glasses of Radog Riesling 2007 (Santa Lucia Highlands) beforehand - very modestly priced wine but not bad at all.
An Indian (mainly Northern Indian-like) Buffet Brunch:
Leftover beef short rib, winter melon, garlic & white pepper soup; with white rice.
Flash-sautéed (lots of wok-hei) fresh broccoli florets from the Saturday Farmers Market.
On Friday last:
Chopped Swiss chard in chicken stock.
Butter lettuce salad with sugar snaps, green ohion, homemade buttermilk dressing and a baked potato with butter, extra sharp chedder and salt.
Probably about 3 cups of cubed watermelon that I sprinkled individually with salt and pepper as I ate each bite -- the watermelon was just okay, but it hit the spot because it was warm and I'd been walking outside right before lunch. And cream of tomato soup with some saltines.
Aha - a pork tenderloin sandwich! "Indiana-style"? :-) It sounds like you made it yourself. There's an old thread on CH about looking for Hoosier pork tenderloins in the Bay area - http://chowhound.chow.com/topics/708827 .
I've never had those Jolly Rancher chews, I think.
Yes, both Western and non-Western bent meals are welcome. :-)
You are correct!! dingdingding!! Yep, I used 1/2" thick pork tenderloin slices, and hammered the hell out of them, and then seasoned them ( seasoning salt, 'cause nothing else would be quite right. :) Used crackermeal to bread them and they were delicious on a big sesame bun with dill pickle slices, finely-shredded lettuce, and mustard. Just a down home classic, right?
Re: the Jolly Ranchers? I have no idea what got into me, but obviously when one craves, one must satisfy or be left wanting 'til forever, right? Anyway. It seemed like a good idea at the time, but as it turned out I took one for the home team and nobody here ever ever ever needs to subject themselves to this particular exercise in uggh. Y'all can thank me later. :) and this one was FREE!