Re: Lunchtime Choices
 

https://cimg2.ibsrv.net/gimg/british...5fc97a19cf.png :lol:

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I had a 2 cheese and mushroom pasties.

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Sort of but deconstructed and no lettuce to be had.

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I'm not sure I'd want lettuce with salmon. Cucumber, yes, but not salad.

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Bahn mi, one of my favourite things.
https://cimg3.ibsrv.net/gimg/british...de6c888c13.jpg

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Pork tacos and a can of beer.
https://cimg1.ibsrv.net/gimg/british...af423157f4.jpg

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Spinach salad with balsamic vinaigrette, rye crisps, and a handful of cherry tomatoes.
https://cimg9.ibsrv.net/gimg/british...d959e8e4ac.jpg
A neat stack of bones
Napkin soiled with sauce and grease
The smear of ketchup

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Caesar salad with lots of croutons and parmesan. It's been awhile since I made one and I really enjoyed it.

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You've made me feel like one now, I love them. Scouse has taken over the cooking for a while as I recover from surgery, I forgot what a good cook he is. He made mushroom risotto yesterday that was to die for. I'd better up my game!

Re: Lunchtime Choices
 

There are 2 Jamaican patties in the toaster oven, and I'm pairing that with Bloody Marys. Because I looked up the origin of the cocktail, it qualifies as an educational experience, and is therefore justified.

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That sounds a lot better than 'purely medicinal' :rofl:

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I took my pal out to N'goc Van for pho'; #36 Beef Sate. The last time we did that was middle of March the day before they closed.

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Fish and chips, woo hoo! Gone out 2 days in a row!
https://cimg1.ibsrv.net/gimg/british...e3ddfd688f.jpg

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Coronation Chicken (1st time in 20 years or more) sandwich and a few chips.

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ooh I might have that

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Don't take it all mind. ;)

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managed a slightly odd pink version as the only ready mixed spices I had was tandoori (also no mango chutney left so I improvised with red pepper jelly). Obviously I omitted the sultanas. No-one needs the sultanas. But thx for the idea, haven’t had it in at least a decade. :thumbup:

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I didn't use mango chutney but I remember seeing it for some recipes. I'd forgotten your view on sultanas :lol:

I might mix some peach chutney with a portion and see what difference there is. But that goes so nicely on baked spuds so only a little.

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Chicken tacos; a work in progress. Not represented in picture; sea salt, black pepper, cumin, chili powder, and a blast of sriracha, and grated cheese.
https://cimg6.ibsrv.net/gimg/british...e9e9254feb.jpg

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Ooooh Red Pepper Jelly - have you tried Something Special Gourmet Red Chili Jelly? It's delicious - and made in Canada; I add it to lots of things, even make a salad dressing from it :D
https://www.somethingspecialdeli.com...ourmetRedChili

https://cimg4.ibsrv.net/gimg/british...30d12a91bf.png

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have had it once or twice I think, but I am not sure where I bought it. Child 2 likes it on toast or a bagel for breakfast

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The clam and shrimp chowder I made yesterday using the poaching liquid from Wednesday's kipper. The smokey edge really sets it up.

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Beef empanadas lovingly stamped out by a mamacita robot.
https://cimg9.ibsrv.net/gimg/british...18a5881d4f.jpg

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Now I am going to have to make a pot of that.

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We had hotdog day at work, and I tried out my new little second-hand portable grill. They were good, and we had fun!

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I made cod cakes.

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15 days later, hot dog day at work again! I put a couple of tall cans of IPA in the cooler in preparation.

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A lovely friend of mine gave me some expensive English cheddar, Stilton and a jar of Branston pickle for my birthday, which was last Saturday. I don't usually eat cheese as I think it's just gone off milk but as my mate is brilliant and wanting to think of a way of giving his present the respect that it deserves, I thought I'd do a seven-day ploughman's lunch challenge. While I don't particularly like them [ploughman's not challenges] I do the love the romantic idea of a pub one. The dabbled light filtering through the nicotine stained lace curtains of the pub window while Fred the Gates is regaling you with stories of his newest gate creation while you're trying to munch through a savoury lunchy treat while breathing in the acrid air of Bensons and Silk Cut. So tomorrow morning I’m off to get a jar of pickled onions (eurghhhh) but they seem to be central to a traditional ploughman's. But I'm not averse to branching out and I want to change them up, it is as it is a challenge after all. I'm sure we’ve talked about this topic before but as I'm too naffing lazy to look back through the threads, I need some new, fresh and novel ideas on what to put in a Ploughman’s lunch. So any constructive, actually any input would be greatly appreciated.

PS I won't be putting this exercise on YouTube because people who do are cads.

PPS sorry for the widely overindulgent prattle but I've just drank 11 tall cans of lager and four shots of something called a lemon drop while being awake for approximately 40 or so hours. Suffice to say HID is away. She's on some covid policy fact-finding bolloxy nonsense. Still, she's away. ;)

Re: Lunchtime Choices
 

First off you need a nice crusty white loaf. I prefer a proper French baguette, though that might be considered filthy foreign muck by the Brexiteers traditionalists. And loads of butter. (This isn't going to be a light lunch)

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I can do slices of a nice crusty baguette. Anything else? An piece of apple, tomato or if you're a modern ploughman you might be into some rather spicy capers.

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Simplicity is the key. Bread, butter, cheese (cheddar and Stilton), a big pickled onion and perhaps a spoonful of Branston. That's all you need. Once you start adding more, you're on a slippery slope and will end up serving it on a slate with vinaigrette and capers and juniper-infused beetroot while riding a unicycle.

If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.

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Wot, no pork pie?

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I'm quite impressed that you could be so coherent after all that booze. There must be an Australian somewhere in your family tree.

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Not very impressive when I really meant "dappled" plus I'm feeling a bit like I shouldn't have eaten 3/4 of the mega butter chicken pizza I ordered on the way home.

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Nice one but I've six other ones to construct

Definitely going to add some pork pie in the mix. Also, I might try and do some various continental element to a ploughman's. That might work.

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Since HID is away you can go all out without risk of being, er, offensive - I'd be getting some hungarian salami as well. You could call it a stinkyman's lunch.

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Oh, I did forget about that. Funny, I absolutely love pork pies but I've not been eating much meat recently so didn't even think about it. However, yes, it does have a place in the ploughman's lunch but it mustn't steal the thunder from the cheese... a modest slice of pork pie, perhaps even the one with the egg in the middle.

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Mustard. Cheese and mustard are a marriage made in heaven as long as there's butter included. sausage rolls?

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I'm actually quite relieved to hear that, I thought it might just be a weird scouse thing and I'd been doing it wrong all these years! It's good to have a bit of a break from meat isn't it.

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If the cheese is tasty and the bread is crusty nothing more is needed than the pickled onions and butter on the bread.

I've had them with Branston and even an apple...grapes too come to think of it. Adding pork pie, as nice as it is, and other things turns it into a 'platter' or buffet which is no bad thing; it's just not a ploughman's anymore.