Your strangest lunches/dinners
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Polka Dot Balsamic Eggs for dinner tonight:
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canadjineh wrote: »Polka Dot Balsamic Eggs for dinner tonight:
they look like braised eggs, and tea eggs which we eat regularly. How are they made?
http://rasamalaysia.com/chinese-braised-soy-sauce-eggs/
http://allrecipes.com/recipe/51326/chinese-tea-leaf-eggs/0 -
1/3 good balsamic, 1/3 white vinegar, 1/3 water, Epicure Red Pepper dip mix (just veggies and spices), salt to your taste. Pack peeled hb eggs as tightly as possible in the jar without breaking them apart, so they press against each other and the jar walls, top with spices, pour brine over, store for a week or two (2 is better). Pull em out and they will have dots from the contact points, like tie dye shirts
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Wilted lettuce. ❤ My Dad worked the midnight shift in a foundry for 40 years. My Mom packed him a lunch every night and when he arrived home in the AM, he had often saved me a half sandwich from his lunchbox. It was usually bologna or something called olive loaf with lettuce that was all wilted by morning, butter and mayo slapped between 2 slices of white bread. I would eat it on my way to the bus stop. I still like wilted lettuce/old leftover salad.0
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Wilted lettuce. ❤ My Dad worked the midnight shift in a foundry for 40 years. My Mom packed him a lunch every night and when he arrived home in the AM, he had often saved me a half sandwich from his lunchbox. It was usually bologna or something called olive loaf with lettuce that was all wilted by morning, butter and mayo slapped between 2 slices of white bread. I would eat it on my way to the bus stop. I still like wilted lettuce/old leftover salad.
In Italian, this is called 'Insalata Cotta' - or 'cooked salad'. It's basically the same or similar effect to blanching or steaming the salad, but it's been done by leaving the leaves in a vinaigrette dressing.
Ever ready to latch onto an accident or happy incident, there are some High-Class Restaurants in Milan, Rome and other high-profile Italian cities, which actually serve Insalata Cotta as a bona fide side dish.
For a small and considerable fortune, no doubt....1 -
Today's odd lunch:
An avocado with Himalayan salt
A big baggie of rocket/arugula
A big baggie of raw cauliflower and cherry tomatoes
A Protein shake (because it's there)
some cello wisps (parmesan cheese crisps)0 -
Tiny cheddar slices, thinly sliced cucumber, whisp crisps all sandwhiched and dipped into Helluva Good Dip Onion Dip..... OH So Darn good1
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Jarlsberg cheese and Black Forest ham was lunch today. The other day I had a "BLT" salad. Chopped bacon and tomato, mixed in mayo with salt and pepper, on a big bowl of lettuce. Bf gave me some weird looks, but it was really good. All the BLT flavours without the annoying carbage.3
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