Re: Lunchtime Choices
 

Says on the can 1 cup = 2 servings of vegetables; that seems a little light considering the tomato is actually a fruit, but I'm not going to argue with a tin can. Of course, I'll probably have something a bit more substantial after I settle down. Bloody Mary - more than an unfortunate nickname.
https://cimg5.ibsrv.net/gimg/british...cce2193917.jpg

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No lunch today; there is more work to do and the tour bus for tonight's extravaganza is waiting outside. A quick break to vaporise some cannabis before the back-ache work (and lucky to have that) and then back to the wars.

Re: Lunchtime Choices
 

Visions of bearded strippers and tumbling dwarves.

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Could be... how you know something like this?
https://theexchangelive.ca/event-cal...sideshow-revue

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I know that movie. I have a vague recollection of someone carrying a plant several times.

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Out of the freezer, and off to work in a bag, and just 3 minutes in the microwave! Stubbs' green chili sauce on the side.
https://cimg6.ibsrv.net/gimg/british...7ca091855d.jpg

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Sardines

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Lunch today. That's me done for about three day now.
https://cimg8.ibsrv.net/gimg/british...113c2ce78b.png

https://cimg9.ibsrv.net/gimg/british...266b433f1d.png

Re: Lunchtime Choices
 

[QUOTE=Oink;12666981]Lunch today. That's me done for about three day now.[QUOTE]<br />That looks good, and more substantial than what you're used to, you must be a happy camper. What is that red stuff in the top pic? It looks for all the world like something you'd tie into a mesh roe bag and cast out for salmon. I'm in for a salad, leftover bbq chicken and rice for supper and glad to have it.<br />

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[QUOTE=caretaker;12666983][QUOTE=Oink;12666981]Lunch today. That's me done for about three day now.It was salmon roe. I get a lot of it when I catch other salmons, maybe I should start to eat it instead of feeding it to the seals or otters?

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I absolutely love salmon roe, can't believe you use it as bait!!!

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I've never tried it (other than as bait). Only tried caviar once, when I was 18, and didn't really like it. Tried fried perch eggs (a favourite of the old Germans), and didn't think too much of that either. If presented the opportunity, I'd certainly give salmon roe a shot, as well as give the other things I've tried in the past a second chance. I used to fish with a man who ate the big roe sacks from burbot, fried and served on toast for breakfast every morning, and he was disgustingly healthy and incredibly strong into his late 80's.

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Next time you get the chance, put a spoonful of salmon roe on top of a cracker with cream cheese. Absolutely delicious.

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I remember decades ago having Herring Roe and, more recently but still a couple of decades, Cod Roe. Lovely on toast.

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Our burbot is cousin to the cod (the Green Ling, specifically), tragically separated from the ocean when the continents split apart, adapted to fresh water, they still spawn at the same time as cod in the ocean. Old Ralph used to swear by the roe, and even at 45 years my senior I wouldn't have wanted to mess with him.

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When i was a lad Soft Cod Roe (Milt from the male fish) was a regular Saturday treat for us, mum used to fry it then spread it on hot buttered toast was very tasty but not overly fishy. Sprats and elvers were also regulars as a treat. Haven't seen sprats over here but can get elvers at the Chinese supermarket.

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Oh, a little of this, a little of that, and quite a bit of the other thing..
China Liangs Buffet | Asian Buffet | Chinese Food | Thai Food | Regina, SK

https://cimg9.ibsrv.net/gimg/british...1739a8fd56.jpg

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Warmed-up leftovers from Easter lunch at work today. While everybody else in the office kitchen was chowing down on assorted takeaways (except our co-op student, whose mum makes him a sandwich every morning...), I enjoyed herb-crusted roast leg of lamb with a leek and mushroom stuffing, roast potatoes, carrots, parsnips, peas, homemade gravy and a spoonful of redcurrant jelly.

The lamb was locally produced, via an independent butcher. I even managed to re-roll the boned leg and tie it adequately so it was still intact after cooking this year - previously, most of the stuffing has ended up on the bottom of the roasting pan. It was delicious on Sunday, and doubly so today due in no small part to the drooling envy of my colleagues :)

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Probably a Solpadeine Max daiquiri

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Old Style Pilsner....you must be from Saskatchewan :):)

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But isn't the picture on the can from BC.

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Spring rolls and #36 Beef Sate pho' at N'goc Van (staff lunch with an ex-empoyee).

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Some mini-rounds sea salt taco chips with nacho cheese dip, and a shrimp cocktail.

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https://cimg2.ibsrv.net/gimg/british...9146099952.jpg

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Don't forget to get the marx of the dish after.

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I can buy/take-away some very nice samosas from the hospital a couple of blocks away, but they're a little expensive for their size and lately they seem to be overly potatoey. Sobeys has some, but I'm not there that often and last week they didn't have the veggie ones left. For some reason they are nicer than the chicken or beef ones and maybe that's why they had loads of those left.

I had a packet of this in the cupboard.
https://cimg5.ibsrv.net/gimg/british...219c3a2817.jpg
I fried some diced onion in extra virgin oil, a little butter and added some of the powder, then mixed veg leftovers. Finally a spoon or two of baked beans.

All mixed up until the taste is just right and then dolloped onto a wholemeal tortilla. I formed it into a parcel.

It was absolutely delicious. :thumbup:

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Microwaved my leftover saganaki at work:
https://cimg6.ibsrv.net/gimg/british...f79947b53f.jpg

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Sausage and blue cheese mash.

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Chicken tandoori sausage and a home made spring roll.

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Chicken tandoori sausage sounds very nice, never heard of them before, who makes them?

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A food store here that sells unusual things. Unusual by Canada standards. :nod: Or maybe just NB standards. :unsure:

$25 kg :ohmy:
In store butcher.

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I live with an emotional one. :(

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Staff dinner at Bushwakker's and I've just ordered codp and chips.

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Ha. My stepdaughter's on a staff lunch today but one for those who've done 10 years. There are three of them from here but they have to travel the 178.3 km to Fredericton for it. :ohmy:

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Ours was a farewell lunch for someone who's been here a few years, and the Bushwakker is only a few blocks to walk. I've got 37 in now... my immediate boss was 3 when I started working in the club.

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What is Stubblejumper batter?

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Without even looking up the menu I'm going to guess that it's beer batter made with their Stubblejumper ale. It's a big brew pub, maybe the 3rd one in the city, and we had them early on.

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Ah yes, that makes sense. I did browse the beer list but I was looking for familiar names so skimmed. None of my googling found the batter.

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I looked it up, and not an ale, but a pil.
https://www.beeradvocate.com/beer/profile/4375/14607/