Bear Down Wildcats

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

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

leftover mushroom and pea risotto i made last night.

Pete's Fish and Chips

Lando05 wrote:Pete's Fish and Chips

Sounds familiar.

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.

$1.50 hotdog and drink from Costco

Three cheese risotto

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

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

Turkey sandwich

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

now this lunch!!

Left over baked ziti with meatballs.

azgreg wrote:Left over baked ziti with meatballs.

Okay, Mr. Soprano. Say hi to Carmela.

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.

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

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.

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

Boloney doesn't get enough love

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).

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

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.

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.

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

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

Sonoran corn husk wrapped beef tamales?

Longhorned wrote:

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

Sonoran corn husk wrapped beef tamales?

Yes sir.

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.

Huarache al pastor

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

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.

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.

Chili relleno tamale? Anything like a Belgian waffle pancake?

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

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.

Leftover red chile chicken enchiladas I made last night.

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

American-Oriental buffet.

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

Cap'n Crunch

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

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.

Santullo's Pizza and a PBR

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.

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.

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.

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

My arteries are hardening just looking at them.

PBJ

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

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

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.

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!

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.