Off Season This is the place to kick back and shoot the breeze.

Whats for lunch today

Reply

Old 01-12-2018, 11:45 AM
  #811  
Boone & Crockett
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 10,002
Default

I used to have a Jewish deli about 2 miles from where I live. I was in there about twice a week for their corned beef and Pastrami sandwiches piled so high you could hardly bite them,and Matzo ball chicken soup. And of course good micro brews.
Oldtimr is offline  
Reply With Quote
Old 01-12-2018, 01:08 PM
  #812  
Giant Nontypical
Thread Starter
 
Gm54-120's Avatar
 
Join Date: Mar 2010
Posts: 5,079
Default

Shermans used to have a meat knish with gravy...more like Au Jus that was killer. I would by a 6pack of them suckers and take them home. Back then they were only about $1.50-2.00 each. His MayFair dressing was the best ive ever had too.....and yes ive had the original.



Last edited by Gm54-120; 01-12-2018 at 01:13 PM.
Gm54-120 is offline  
Reply With Quote
Old 01-12-2018, 02:04 PM
  #813  
Boone & Crockett
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 10,002
Default

All right, all right, enough showing off!
Oldtimr is offline  
Reply With Quote
Old 01-19-2018, 08:02 AM
  #814  
Giant Nontypical
Thread Starter
 
Gm54-120's Avatar
 
Join Date: Mar 2010
Posts: 5,079
Default

Today is zuppa toscana. Its a Italian sausage, potato and kale soup with a bit of heavy cream. I made some Tuscan style sausage the other day and cooked it up ahead of time.

The Portuguese and a couple South American countries make a similar soup with a different sausage and no cream. Its called caldo verde. I prefer adding a little cream to mine also. You only use about a cup of heavy creamy to 32-48oz of chicken stock and a little water.

You can also make the zuppa with white beans such as cannelinni and no cream.
https://sharedappetite.com/recipes/r...and-kale-soup/

Last edited by Gm54-120; 01-19-2018 at 08:06 AM.
Gm54-120 is offline  
Reply With Quote
Old 01-20-2018, 06:50 PM
  #815  
Giant Nontypical
Thread Starter
 
Gm54-120's Avatar
 
Join Date: Mar 2010
Posts: 5,079
Default

Gm54-120 is offline  
Reply With Quote
Old 01-24-2018, 11:51 AM
  #816  
Giant Nontypical
Thread Starter
 
Gm54-120's Avatar
 
Join Date: Mar 2010
Posts: 5,079
Default

Warmed up some dry rub ribs in the oven with a honey red habanero char siu sauce
Gm54-120 is offline  
Reply With Quote
Old 01-24-2018, 12:08 PM
  #817  
Boone & Crockett
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 10,002
Default

Tonight is my last shoulder roast from my wild boar. Scored it and rubbed it with chopped garlic, salt and pepper and olive oil. Also injected it with melted lard. Also having mashed potatoes and asparagus. This was without a doubt the best wild boar shoulder roast I ever made. The injections of liquid lard made it very juicy amd moist.


Last edited by Oldtimr; 01-24-2018 at 03:45 PM.
Oldtimr is offline  
Reply With Quote
Old 01-26-2018, 01:12 PM
  #818  
Spike
 
Join Date: Jan 2018
Posts: 30
Default

Today...... schwarma!!! Rarity for me, but tasty.
RyanT is offline  
Reply With Quote
Old 01-26-2018, 01:24 PM
  #819  
Boone & Crockett
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 10,002
Default

It would be nice if you told us what that is.
Oldtimr is offline  
Reply With Quote
Old 02-04-2018, 07:55 AM
  #820  
Boone & Crockett
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 10,002
Default Lunch today is

Home made wild boar breakfast sausage gravy over raw fried potatoes and onions. I made the sausage yesterday and put it in the fridge for the flavors to really blend until lunchtime today.

Oldtimr is offline  
Reply With Quote

Contact Us Archive Advertising Cookie Policy Terms of Service