Re: Lunchtime Choices
 

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.

Re: Lunchtime Choices
 

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.

Re: Lunchtime Choices
 

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.

Re: Lunchtime Choices
 

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'

Re: Lunchtime Choices
 

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?

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Dunno about posh, but certainly expensive. It's in The Marriott hotel here so probably lots of people on expenses paid junkets.

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Get the rib steak and add a lobster tail to it. I also go for the garlic mash potatoes and a side of mushrooms. For a starter, I'd go with the scallops and bacon. Get yourself a bottle of Chilean merlot. Its cheap but decent.

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I had prime rib medium rare with caesar salad and a large Newcastle.

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Every older person I've ever been to the Keg with has ordered the prime rib. The country club classic. :rofl:

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baby cherry tomatoes in mayo, philly cheese drenched in chilli oil with crackers