What are you having for lunch today?

Started by dsanchez, January 07, 2018, 14:52:03

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dsanchez

Did a "Lomo Saltado", a typical Peruvian meal, for lunch before the World Cup final

2019.06.08 Dublin
2019.07.04 Novi Sad
2019.07.17 Athens

chemicaloverload

I did something similar to this yesterday, minus the beef. It's my Chilean friends recipe for what he calls his chilie. Had the hardest time finding coriander here! Which is so very odd to me. I eventually tracked it down, after searching loads of shops and St Josephs market, in a French supermarket.

He tells me that every South American country has it's own version, so it was nice seeing yours :)

Life is only a dream and we are the imagination of ourselves

dsanchez

Today I cooked a typical dish from Peru, it's called "Arroz Chaufa"

2019.06.08 Dublin
2019.07.04 Novi Sad
2019.07.17 Athens

dsanchez

Quote from: chemicaloverload on July 15, 2018, 22:23:28
He tells me that every South American country has it's own version, so it was nice seeing yours :)


True.. I remember when I was a teenager and we went on a school trip to Ecuador. The moment we crossed the border I went to the restaurant and looked for this "Lomo Saltado"... and the taste was not as good as in Peru! :P Didn't know Chile had something similar. What I know for a fact is that there are different variants of cebiche (fish marinated with lemons, chili, onions and salt) along the south american coastline. This is an unbelievable meal and a must-to eat (at least) once in your life ;)
2019.06.08 Dublin
2019.07.04 Novi Sad
2019.07.17 Athens

chemicaloverload

Quote from: dsanchez on October 07, 2018, 20:04:30
Quote from: chemicaloverload on July 15, 2018, 22:23:28
He tells me that every South American country has it's own version, so it was nice seeing yours :)


True.. I remember when I was a teenager and we went on a school trip to Ecuador. The moment we crossed the border I went to the restaurant and looked for this "Lomo Saltado"... and the taste was not as good as in Peru! :P Didn't know Chile had something similar. What I know for a fact is that there are different variants of cebiche (fish marinated with lemons, chili, onions and salt) along the south american coastline. This is an unbelievable meal and a must-to eat (at least) once in your life ;)


Hahaha nothing is ever as good as when you have it at home. I haven't heard about the second dish, I'll ask my neighbours about it and see what all the fuss is about :) So weird again that you responded to this today and I had actually been eating chilli again for lunch   :D
Life is only a dream and we are the imagination of ourselves

MeltingMan

Two oranges and walnuts. Good for my cholesterol level.  :yum:
Les désappointements naissent tous d'une mauvaise équation entre nos désirs et les renonciations nécessaires à leur satisfaction.
(J. Peladan)

MeltingMan

0,45 l water
2× 6*r Ch*ck*n McN*gg*ts
2× C*rr* s**c*
1× Tr*pl* Ch*c C**k**
1× D**bl* Ch**s* B*rg*r

😷😋🤑
Les désappointements naissent tous d'une mauvaise équation entre nos désirs et les renonciations nécessaires à leur satisfaction.
(J. Peladan)

SueC

I'm trying to get up the courage to eat some of the oxtongue I prepared yesterday.  I've had pressed tongue before and liked it, in restaurants and from the deli.  Just like steak, it's just muscle.

But this is a wee bit personal because it used to say moo to me.

All oxtongues used to say moo, I know that.

The recipe book is very helpful.  It features a lot of suitable recipes.

There's this ethic of honouring every bit of an animal instead of wasting it, to which I generally subscribe, and to which we've subscribed to a T in this case.

And by the way, here's a joke:

A man couldn't make up his mind what to have when out at a restaurant, so the waiter said, "We have very lovely oxtongue today."

The man replied, "Yeuch, I'm not going to eat something someone else has had in their mouth!"

The waiter asked, "Would you like a nice fresh egg?"  :angel

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SueC

Quote from: dsanchez on October 07, 2018, 20:00:15Today I cooked a typical dish from Peru, it's called "Arroz Chaufa"


I had a look at that yesterday and started salivating, so I made it for dinner tonight.  It tasted fabulous!  Thanks for the recipe.  That one's going in the repertoire.  :smth023

We used Painted Mountain Corn, which we grow ourselves - it's an heirloom variety as used by native Americans before America was "discovered"...


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MeltingMan

Waldorfsalad 250g
Cole Slaw 250g
three slices of Dinkel bread
an apple

😋
Les désappointements naissent tous d'une mauvaise équation entre nos désirs et les renonciations nécessaires à leur satisfaction.
(J. Peladan)

SueC

Yesterday:  Steak sandwiches (own beef which never left the property) on home-baked rye/sunflower bread with salad greens grown in the garden, and with caramelised onions, capsicum and mushrooms.

Today's lunch is likely to be leftovers from last night, which was gozleme (Turkish feta/spinach pockets which we make with buckets of the five-colour-silverbeet which grows like mad here, and local stoneground flour) with a side of orange/fennel/radish/mint salad (of which we grew everything but the oranges)... and since it's Sunday I'm likely to attach cherry clafoutis for dessert (own cherries, milk from a friend with a cow, free-range eggs we bartered for with our honey, plus a little conventional flour and flaked almonds).  :yum:

And no, it wasn't this good before we tree-changed and started growing our own things, and having more time to prepare meals...
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MeltingMan

Jacket potatoes with smoked salmon. 😋
Les désappointements naissent tous d'une mauvaise équation entre nos désirs et les renonciations nécessaires à leur satisfaction.
(J. Peladan)

SueC

Mmmmhh, yummy! :cool  Did you have sour cream with that, @MeltingMan?

I had leftover Paella that our Spanish guest cooked for us the other night.  With half a glass of red wine.  It seems I'm taking up drinking rather late in life, but Paella and wine actually do go together even better than a cheese board does... We can now officially consider a proper Spanish Paella a gateway drug!  :angel
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MeltingMan

Quote from: SueC on January 01, 2021, 12:50:50Mmmmhh, yummy! :cool  Did you have sour cream with that, @MeltingMan?

No, but I know the recipe with chicken strips and sour cream. The day before yesterday I tried it with herbal quark, but I think the cooked potatoes taste even better on their own. 🥔 (without the shell, of course).
Les désappointements naissent tous d'une mauvaise équation entre nos désirs et les renonciations nécessaires à leur satisfaction.
(J. Peladan)

SueC

Are you growing your own potatoes - or getting them somewhere that has really fresh potatoes?  Because when we eat our own potatoes, we feel like that - no particular accompaniment required - it's mostly the shop potatoes that we like to have with other things (z.B. Bratkartoffeln mit Salami, Zwiebeln, Kümmel, Eiern und Käse, Beilage Salat :yum:).

I like quark, and I think it's funny that it's the namesake of a subatomic particle!  :lol:

We're still making @dsanchez's Arroz Chaufa from this thread on a regular basis and highly recommend it to others!
SueC is time travelling