What's for lunch?

Longhorned · Post by **Longhorned** » Wed Apr 20, 2016 12:47 pm

I made a sandwich where I layered the following on an old baguette revived in the toaster:

[BREAD]
coleslaw
baked beans
potato salad
[/BREAD]

scumdevils86 · Post by **scumdevils86** » Wed Apr 20, 2016 1:23 pm

leftover mushroom and pea risotto i made last night.

Lando05 · Post by **Lando05** » Wed Apr 20, 2016 3:54 pm

Pete's Fish and Chips

azgreg · Post by **azgreg** » Wed Apr 20, 2016 5:00 pm

Lando05 wrote:Pete's Fish and Chips

Sounds familiar.

Lando05 · Post by **Lando05** » Sun Apr 24, 2016 9:45 am

azgreg wrote:
Lando05 wrote:Pete's Fish and Chips
Sounds familiar.

One of my favorite comfort fast food in AZ. Can't go wrong with Pete's secret sauce.

Frybry02 · Post by **Frybry02** » Sun Apr 24, 2016 12:42 pm

$1.50 hotdog and drink from Costco

Chicat · Post by **Chicat** » Mon Apr 25, 2016 11:09 am

Three cheese risotto

It was actually pretty f-ing gross. I should have known and ordered something else.

Lando05 · Post by **Lando05** » Tue Apr 26, 2016 11:26 am

Sonarn hot dog and carne asada street tacos at Moreno's Mexican Grill

ASUHATER! · Post by **ASUHATER!** » Tue Apr 26, 2016 11:39 am

Turkey sandwich

97cats · Post by **97cats** » Tue Apr 26, 2016 11:43 am

Lando05 wrote:Sonarn hot dog and carne asada street tacos at Moreno's Mexican Grill

now this lunch!!

azgreg · Post by **azgreg** » Tue Apr 26, 2016 12:24 pm

Left over baked ziti with meatballs.

Longhorned · Post by **Longhorned** » Tue Apr 26, 2016 3:31 pm

azgreg wrote:Left over baked ziti with meatballs.

Okay, Mr. Soprano. Say hi to Carmela.

azgreg · Post by **azgreg** » Tue Apr 26, 2016 5:40 pm

Longhorned wrote:
azgreg wrote:Left over baked ziti with meatballs.
Okay, Mr. Soprano. Say hi to Carmela.

On a side note I can't think of much that re-heats better than pasta.

Frybry02 · Post by **Frybry02** » Tue Apr 26, 2016 5:49 pm

Back on my salad with a piece of fruit for lunch plan

Longhorned · Post by **Longhorned** » Tue Apr 26, 2016 8:09 pm

azgreg wrote:
Longhorned wrote:
azgreg wrote:Left over baked ziti with meatballs.
Okay, Mr. Soprano. Say hi to Carmela.
On a side note I can't think of much that re-heats better than pasta.

I agree. But in Italy everyone insists that pasta can't be reheated. I once took a cooking class with Giuliano Hazan. I asked him, if that's true, then what should I do with my leftover pasta? He said, nothing, throw it away. Also in Italy, the idea of a doggy bag take it home from a restaurant doesn't exist.

Lando05 · Post by **Lando05** » Fri Apr 29, 2016 2:26 pm

Sister came into town for my dad's retirement party, so I took her some where she hasn't ever been. Pizzeria Bianco.

Longhorned · Post by **Longhorned** » Fri Apr 29, 2016 3:12 pm

Boloney doesn't get enough love

Merkin · Post by **Merkin** » Fri Apr 29, 2016 3:34 pm

I could probably do some pan fried bologna right now.

But from 1st grade to 5th grade, every day for lunch my mom would make me a bologna sandwich on Wonder bread with a slice of American cheese and Miracle Whip.

And I loved it.

So over 50 years ago it started and ended in the late 1960s.

After 5th grade I couldn't eat another one.

And still can't.

Nor can I eat Wonder bread or Miracle Whip (new formula).

wyo-cat · Post by **wyo-cat** » Fri Apr 29, 2016 3:53 pm

I do a grilled cheese with a slice of fried baloney embedded in the liquid gold.

Post by **UAdevil** » Sat Apr 30, 2016 2:31 pm

Just had lunch at Elvira's downtown. Yummy. I miss visiting their Nogales, Son location that I believe was one of the earliest, if not the first, tourist restaurant on the border there. 1927.

BearDown89 · Post by **BearDown89** » Mon May 02, 2016 11:06 am

Merkin wrote:I could probably do some pan fried bologna right now.

But from 1st grade to 5th grade, every day for lunch my mom would make me a bologna sandwich on Wonder bread with a slice of American cheese and Miracle Whip.

And I loved it.

So over 50 years ago it started and ended in the late 1960s.

After 5th grade I couldn't eat another one.

And still can't.

Nor can I eat Wonder bread or Miracle Whip (new formula).

Same except for the MW. We're a Best Foods/Hellmans family. Every once in a while mine would also have the soapy flavor of Lemon Fresh Joy if my mom was washing dishes and making lunch at the same time. Still love bologna though. And liverwurst.

azgreg · Post by **azgreg** » Mon May 09, 2016 11:29 am

One of the guys brought in home made tamales today. Really good.

Longhorned · Post by **Longhorned** » Mon May 09, 2016 11:30 am

azgreg wrote:One of the guys brought in home made tamales today. Really good.

Sonoran corn husk wrapped beef tamales?

azgreg · Post by **azgreg** » Mon May 09, 2016 11:31 am

Longhorned wrote:
azgreg wrote:One of the guys brought in home made tamales today. Really good.
Sonoran corn husk wrapped beef tamales?

Yes sir.

scumdevils86 · Post by **scumdevils86** » Mon May 09, 2016 11:32 am

leftovers

braised some cheap chuck eye steaks in a bit of wine, soy sauce, tomato paste, rosemary, garlic and a ton of mushrooms and onions last night just dumped in on some egg noodles.

Longhorned · Post by **Longhorned** » Tue May 10, 2016 1:52 pm

Huarache al pastor

Chicat · Post by **Chicat** » Thu May 12, 2016 10:46 am

Shrimp Dumpling
Beef Funn Roll
BBQ Pork Bun
Fried Salty Baby Cuttlefish

Merkin · Post by **Merkin** » Thu May 12, 2016 11:29 am

Longhorned wrote:
azgreg wrote:One of the guys brought in home made tamales today. Really good.
Sonoran corn husk wrapped beef tamales?

Just bought some chili relleno tamales from a lady who comes by the office now and then.

Cheese and green chilies, delicious.

However I do miss the Sonoran green corn tamales which are near impossible to find in the central coast area.

Longhorned · Post by **Longhorned** » Thu May 12, 2016 6:17 pm

Merkin wrote:
Longhorned wrote:
azgreg wrote:One of the guys brought in home made tamales today. Really good.
Sonoran corn husk wrapped beef tamales?

Just bought some chili relleno tamales from a lady who comes by the office now and then.

Cheese and green chilies, delicious.

However I do miss the Sonoran green corn tamales which are near impossible to find in the central coast area.

Maybe a visit to El Cholo in Los Angeles.

KaibabKat · Post by **KaibabKat** » Thu May 12, 2016 8:15 pm

Chili relleno tamale? Anything like a Belgian waffle pancake?

Chicat · Post by **Chicat** » Mon Jun 20, 2016 10:31 am

Chilled ginger carrot soup
Soft-shelled crab & pancetta sandwich
Arugula salad

Longhorned · Post by **Longhorned** » Mon Jun 20, 2016 12:10 pm

Grilled cheese with prosciutto sandwich. Using a trick by J. Kenji Lopez-Alt of the Food Lab, buttered and toasted both the inner and outer faces of the bread, and used a Microplane to grate parmiggiano reggiano over the cold butter before grilling to develop a crisp, umami-rich outer crust. Then I set it on the plate and ladled a tomato-soup-like sauce over the sandwich to reinterpret the soup-and-sandwich tradition, inspired by the torta ahogada.

scumdevils86 · Post by **scumdevils86** » Mon Jun 20, 2016 12:11 pm

Leftover red chile chicken enchiladas I made last night.

ASUHATER! · Post by **ASUHATER!** » Mon Jun 20, 2016 1:45 pm

Nacho bar pot luck at work. Let the meat sweats and post lunch bathroom breaks begin!

azgreg · Post by **azgreg** » Mon Jun 20, 2016 2:54 pm

American-Oriental buffet.

ASUHATER! · Post by **ASUHATER!** » Tue Jun 21, 2016 12:05 pm

Pork Chile Verde and a nice 22 Oz mug of Negra modelo of at guadalajara grill

Longhorned · Post by **Longhorned** » Tue Jun 21, 2016 12:46 pm

Cap'n Crunch

azgreg · Post by **azgreg** » Tue Jun 21, 2016 12:48 pm

Just a Chef's Salad for me today. Thinking of that does anybody here make their own salad dressing?

ASUHATER! · Post by **ASUHATER!** » Tue Jun 21, 2016 12:55 pm

So full. But all those chips and salsa and pork and green chiles and tortillas and beer and rice are what my body required today.

Chicat · Post by **Chicat** » Tue Jun 21, 2016 1:26 pm

Santullo's Pizza and a PBR

Longhorned · Post by **Longhorned** » Tue Jun 21, 2016 2:45 pm

azgreg wrote:Just a Chef's Salad for me today. Thinking of that does anybody here make their own salad dressing?

I don't get "just" here. To me, a chef's salad is one of the be all, end alls of eating. One of my favorite things.

From the time I left home for the U of A, I doubt I've ever bought a bottle of salad dressing. Here are the worst bottled salad dressings in no particular order:

Italian
French
Western (wtf? Is it different than French?")

Ranch and thousand island are great, but too easy to make on the spot to justify buying a bottle. I like bleu cheese, too.

scumdevils86 · Post by **scumdevils86** » Tue Jun 21, 2016 2:57 pm

I had a random version of a chef salad last week. Incredible! Home made ranch, mixed iceberg and greens, turkey, black olives, cheddar cheese, hard boiled egg, shredded carrot and tomatoes. It was way better of a meal than I remember from the past. I'm going to have it again next week.

Longhorned · Post by **Longhorned** » Tue Jun 21, 2016 4:32 pm

Chef's salad is great hot weather food, too.

Dinner tonight: chilaquiles and calabasitas. Not real Mexican chilaquiles, but the southwestern kind with eggs. I'm adding carne asada. Great use of leftovers from takeout.

ghostwhitehorse · Post by **ghostwhitehorse** » Wed Jun 22, 2016 4:34 pm

This is not lunch. It will never be lunch. But it is a thing fools will have for lunch.

azgreg · Post by **azgreg** » Wed Jun 22, 2016 4:39 pm

My arteries are hardening just looking at them.

Longhorned · Post by **Longhorned** » Wed Jun 22, 2016 6:09 pm

CalStateTempe · Post by **CalStateTempe** » Wed Jun 22, 2016 6:48 pm

I can't remember. It was one of those days at work.

I think I may have ate my lunch by 10am.

BearDown89 · Post by **BearDown89** » Fri Jun 24, 2016 11:24 am

azgreg wrote:Just a Chef's Salad for me today. Thinking of that does anybody here make their own salad dressing?

I eat Chef and Cobb salads all the time. Blue cheese most of the time as it's the least likely to have a bunch of added sugar in it like every other prepared/packaged food product in this country.

I make a vinaigrette regularly. I believe it started out as Wolfgang Puck's standard vinaigrette that I saw on some show once upon a time. The basic list of ingredients includes: olive oil, vinegar, minced shallot, fresh thyme, salt and pepper. Variations include: different vinegars - basalmic, red wine, champagne or any other you might like; minced garlic (including a smashed clove or two in the vessel) dijon or even stone-ground mustard; grated parmesan/romano/asiago-type cheese; I've even added Greek yogurt to turn it from vinaigrette to more of a creamy type. Shake vigorously in a jar.

Your on your own with proportions, but the key is the fresh thyme as far as the herbal flavor goes. Otherwise, I use whatever combination of the above is available in the kitchen.

ASUCatFan · Post by **ASUCatFan** » Fri Jun 24, 2016 10:16 pm

ghostwhitehorse wrote:This is not lunch. It will never be lunch. But it is a thing fools will have for lunch.

They have those at the two Burger Kings in Casa Grande and I'm sort of ashamed to admit I bought them.

They were pretty fucking good!

wyo-cat · Post by **wyo-cat** » Sat Jun 25, 2016 11:25 am

BearDown89 wrote:
azgreg wrote:Just a Chef's Salad for me today. Thinking of that does anybody here make their own salad dressing?
I eat Chef and Cobb salads all the time. Blue cheese most of the time as it's the least likely to have a bunch of added sugar in it like every other prepared/packaged food product in this country.

I make a vinaigrette regularly. I believe it started out as Wolfgang Puck's standard vinaigrette that I saw on some show once upon a time. The basic list of ingredients includes: olive oil, vinegar, minced shallot, fresh thyme, salt and pepper. Variations include: different vinegars - basalmic, red wine, champagne or any other you might like; minced garlic (including a smashed clove or two in the vessel) dijon or even stone-ground mustard; grated parmesan/romano/asiago-type cheese; I've even added Greek yogurt to turn it from vinaigrette to more of a creamy type. Shake vigorously in a jar.

Your on your own with proportions, but the key is the fresh thyme as far as the herbal flavor goes. Otherwise, I use whatever combination of the above is available in the kitchen.

I do a simple honey mustard. Honey, mustard, apple cider vinegar, salt and pepper. Really easy and fun to customize. Add chipotles and adobo...good enough to slap yo momma, as we say down home.

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