Re: Lunchtime Choices
 

What are the double X and triple X for? Something from the back room?

Re: Lunchtime Choices
 

Two rice and three garlic naan. :o

Re: Lunchtime Choices
 

Well Indian food, being foreign, doesn't really count does it.

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Wings with a sauce made of cilantro, garlic, zest and juice of half a lime, soy, hoisin, crushed chili, and cucumber dressing dip. And I'm drinking everything under the sun. :o

Re: Lunchtime Choices
 

Do you eat anything that's not 'gourmet' or just comes from a tin or packet? :rofl:

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oh yeah..

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Tube steak, freedom fries, and a blended ,unpretentious little red.

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Well, I believe they're kick-ass fries now.

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I had quite possible the most vile canned food known. Some sort of macaroni and meat in a sauce. Wal Mart brand. I ate it but oh my was it evern bleck. Dog wouldnt eat it.... Lol

Not something I would buy but better then nothing.

Re: Lunchtime Choices
 

Pressed for time due to getting called in for work, I had sandwiches x2. Ham, tomato, red onion, avocado, on rye bread, mayo and Frank's Red Hot - I put that #### on everything.

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Chili with grated cheddar and toast. I have to make more of those corn fritters!

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Nando's!!!! :thumbup:

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Cheese and pickle sandwich and a few segments terrys chocolate orange.

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Ate way too much. :(

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You little pig;)

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This.

http://www.presidentschoice.ca/conte...420.margin.png

As it states on the box "Ready in 2 1/4 minutes". Actually pretty good, considering.

Re: Lunchtime Choices
 

I brought the stuff to make a noodle bowl at work, the cilantro, green onion, red onion, diced jalapeno, mushrooms, Chinese cabbage, diced tomato in one carton, my sauce mixture in a small one, and the noodle packets, and for pure pleasure the leftover chicken wings I can microwave and throw on top (I made enough for 2 in case a co-worker wants one).

Re: Lunchtime Choices
 

how thoughtful are you :)

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Yes, I'm a real prince. :lol:

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http://forum.turboduck.net/images/sm...azy/drool2.gif

Any sign of a steak & kidley pie?

(don't you mean Kidney?....that's what I said didle I?)

Re: Lunchtime Choices
 

For the noodles we are about to receive we are truly gratefull.
Ramen

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I'd never have found that funny had I not married into a Canadian family and discovered what Ramen was. :lol:

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I'll call it lunch because I'll probably have something later; potstickers and shrimp stirfried with veg and rice, Painted Turtle chardonnay.

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A co-worker brought ArtiXen pizza and I had 2 slices (spicey ham and pineapple) and this cream horn. I don't know if Xen made the pastry or not but I know he is a pro baker.
Edit: nope, the pastry came from a bakery.

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2 sneaky teaspoons of peanut butter, black coffee and more cigarettes lol

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I do like a nice horn!! Fnarr Fnarr!!

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Are you sure Lorena Bobbitt hasn't been in the neighbourhood?

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Bristol I live in the hood :p. .

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That's interesting, I've found a dearth of good pies in this fair land. I'd actually given up and restricted myself to jamaica Patties... (and tip o'the hat to Quebecois Tourtierre).

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Haven't made that for a bit..... is there really much difference between Jamaican patties, and the various types of samosas made from Central and South America through Africa and the Middle East? Fast easy fun and tasty, checks all the boxes for me. The first time I made them it was because someone gave me a box of tomatoes and I made a big pot of salsa, then had to make samosas to put it on.

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Jamaica patties are generally much of a muchness- I can't even recall the frozen brand I get- but if you're out and about the bakers at Warden TTC station has the absolute best (I think bathurst TTC sources from the same place).

Extra spicy obvballs.

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The filling's just about done.

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Mmmm- looks good, hoping there's lots of chilli in there/take out the peas and spice and that's a cornish pastie filling- but I adore peas, raw or cooked.

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I jazzed it up with some cumin and oregano, s&p, garlic, diced jalapeno, a little crushed chiles, the last of my sriracha sauce and the last of my good chili powder. A trip to Olde Fashioned Foods to replenish is in the offing. Came out just right for my tastes, and I'll have to thaw the carton of filling I froze out and make more before it gets frosty. I have to constantly monitor what goes in and out of the freezing compartment to avoid spoilage. Tonight I'll be having turkey breast I smoked at Thanksgiving.

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Love cumin & oregano & chilli. I grow my own oregano & chilli & fab scotch bonnet peppers.
I have strings of chillies drying all around the house.
We had domoda/ maffe made with coconut milk instead of tomato.
Char grill dried chillies over the gas ring, chop & drop into a wee pot of olio ( plus garlic- optional) , perfect on pasta

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Fast noodle bowl on my lunch break, popped duck stock out of the freezing compartment then brought it to a boil while chopping up a few goodies. 2/3 stock and 1/3 boiling water, I leave it sit for about 5 min then 2 in the microwave. My sauce for on the side is chili garlic, hoisin, sriracha and soy.

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Microwaved 'baked' potato, fried egg and a few slices of yesterday's roast pork. No crackling left.

I enjoyed the egg and spud so much I'm repeating it for 'tea' later but with a couple of sausages who lost their way instead of the cold pork.

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Enjoy it ....;)

Then, after eating that scrumptious food, down a glass of 'Eno', followed by two 'Rennies'

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I've never been to the Keg before, (always considered it too posh for my pocketbook), but at noon that's where we're going for our staff Christmas lunch. Any recommendations?