Re: Lunchtime Choices
 

Clearly having, all my life hated tea, I have changed my mind....a bloody nice pint of Hogback Tea .:thumbup:

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Just made my first ever Moussaka.

Delish.

Hopefully the next portion will be a piece rather than a dollop....but still lovely.

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Is that the british hogsback? They had to stop importing to Ontario because someone started a hogsback brewery here.

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I'm back in the can't stand ketchup camp. In a fastfood place where there's no alternative I'll mix ketchup with black pepper to make something with some vague taste... amusingly the kids do this too, though microwheel is a total ketchup fan.

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Yes it was indeed and a nice pint it was- supped whilst on a quick trip to Surrey whilst over there :thumbup:

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Fish'n chips- cod of course, it is Iceland! The view is similar to coastal BC

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There ....very succulent :thumbup:

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That's not fish and chips. There are three things on the plate that don't belong.

Come to think of it even the plate is wrong.:thumbdown:

This is what we want © TISWAS

http://www.fulwood-cadley.lancsngfl....handchips1.jpg

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I had steak and chips and gravy for lunch, so I'm getting a full serving of vegetables in now.

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So that's why people combine cucumber with gin. :lol:

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Meat lover's pizza with double cheese and a lasagne with extra cheese and extra meat sauce. Oh, an garlic bread. Delivered by Andreas. :thumbup:

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Thankfully it is raining in Vancouver, you would have sunk the boat if you had had plans to take it out :cool:

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I had to pop into the office today so I couldn't of gone but this is a photo a mate sent to me of him fishing in West Van this morning. The term drowned rat comes to mind although I suspect he has some warming beverages to keep his spirits up. :lol:

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Steak and mushrooms and chips.

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@caretaker
You'll know the answer to this I'm sure.

Cooked potatoes - boiled or microwaved, it makes little difference - when subsequently fried in butter produce lovely crunchy tasty skins.

Is that because they've already been cooked or if you just peel spuds and fry the peel will you get the same tasty crunchy result?

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You boil them then cool them in the fridge, perfect for leftovers, (just boil too many on purpose). Then they're easy to slice and fry up easily. S&P and pinch of oregano or parsley.

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Yep, do that.
Microwaving and then wedging or halving and frying right away works great too.

I was thinking for when making mash or roast spuds and peeling them and wondering if the peel alone might come out similar.

Having said that, I've taken to leaving the peel on for mash too, unless the skins are ropy looking and/or hiding the not nice bits.

I'll be doing roast spuds with the coming turkey so I'll experiment with the skins then. Maybe microwave/boil the skins before frying?

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Wow, so sorry to hear that. Let's hope the rest of your time in UK won't be so tainted.

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.

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Greggs.....:tounge_smile:

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The last place I worked at...door to door was about 15 yards from one.

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I like greggs. Grabbing a cheap pasty (or sausage roll) to eat at your desk is great if you aren't having a pub lunch.

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2 A&W Teen Burgers for $7, they were Teen Burgers to go and taken back to work. I ate them both.
There's a John Prine song that goes:
I met a girl from Venus, her insides were lined with gold. She did what she did, she said "How was it kid?"
She was politely told; "Pretty good, not bad, I can't complain, but actually everything is just about the same".

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Banh Mi.

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Lunch has been boring lately, yesterday was peanut butter on some bread, and a banana, and today haven't gotten around to trying to figure out what I can make....:lol:

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Had Philadephia Jalapeno on my brekky bagel. It's gorgeous, really has a wee bite of jalapenos in it.

Kill me now.

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I don't think I've seen that. It does sound good.

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It's excellent, though I feel positively dirty enjoying Kraft Cheese Product.

I've also munched my way through 5 of my 6 bagels for the week. I think I got a fresh batch at Freshco cos they're toasting up A Treat!

:thumbsup:

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[QUOTE=Pizzawheel;12092915]It's excellent, though I feel positively dirty enjoying Kraft Cheese Product./QUOTE]

Well at least you have the guilt, (I have Cheeze Whiz in the fridge). Kraft makes a dry salty cheddar product and sells it in a little red plastic tub; discussed here in 2012, they call it MacLaren's Imperial cheese spread and only print Kraft somewhere out of the way about 1/16" tall. How bad are you if you have to hide your company name on your products?

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I don't remember a spreadable version although the tub makes you think it should be.

Fortunately one can buy Cracker Barrel Special Reserve so no need of the Imperial one anymore.

And the bonus is that Cracker Barrel is nothing to do with Kraft, oh no. :lol:

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Talking of Cheez Whizz, much as I respect Novocastrian's endorsement of Fromidable, it's Sobey's own Chedda Spredda that does it for me for quality branding.

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And the tub of jalapeño cheese is finished.

Pheeling sorry for my lack of filadephia.

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Have you heated it so it became runny?

Last week I added a spoon of Urban Garlic to an egg and then sort of scrambled it. It mixed nicely and tasted delicious.

Today I thought I'd try melting it and adding it to egg for an omelette. I couldn't get it beyond super soft but it wouldn't go runny like butter and it didn't mix well.

It was nice enough when cooked but there were dollops of it in the omelette rather than cheese tasting egg. And, of course, it stuck to the pan in a couple of places.:nod:

Maybe if I zapped it a bit longer but I doubled the time on the second go and had it on full and it was no runnier than the first attempt.

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I actually got some of that Bothwell horseradish cheese, and found it gave my sinuses a proper workout. I thought it was quite good, even though not part of the $2-off offer that inspired me to try. I recall you said it wa rather flavourless?

OTOH the PC creamed horseradish is delish, and so much better than the grated stuff I normally get from frescho.

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The cheese itself I found extremely mild. Think the most tasteless cheese you can get and spread horseradish sauce on it.

That's how I discovered how nice marmite was with cheese on toast. I once had a really weak cheese and spread a bit of marmite on the toast before adding the cheese. Big difference.

Yep, PC creamed horseradish is heavenly.

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Yes thats it- pure horseradish on plasticy cheese

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It's a good day for hot noodle soup so I boiled up the little cartons of wing tips cluttering up the freezing compartment for stock and made spicy pho' with red cabbage, onions, pork and shrimp.

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Your creativity knows no bounds.

The last time I did my own wings, I snipped off the tips and found the rest did much better without them - not sure why - but I threw the tips away. Now I feel guilty. :lol:

But I have a slow cooker on the go right now for your turkey leg soup idea. :thumbup:

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St Hubert Tourtiere, a Quebec classic.

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It looks more substantial than Schneiders.