Finally! The Lunch Thread!

[Ashburn Dave]

I dunno. Do you cook a lot? Do you appreciate well-made stuff? Mine was a Christmas gift from my family - I think they might have paid around $320 for it w/ free shipping. It does an excellent job with Cubanos and frying bacon. Also swordfish steaks, ribeye steaks and smashburgers. It will sear a roast nicely. It will work as a tortilla press if you want to make them from scratch. Quesadillas. Excellent for heating up leftover pizza. Heating up pita for gyros. Pressing ground sausage into breakfast patties. Roasted potatoes, hashbrowns. Excellent for rendering beef fat into tallow. Other stuff too. You need a gas stove top or an outdoor propane burner that's sturdy. It weighs 23 lbs. There are a few YT vids reviewing it. It's American made and it will last forever. It usually goes on sale after Thanksgiving. See my review on YT if you want: -----------> manpHtlgMvc

It's $370 now before tax and shipping. I'll bet half that is the Chuds name. Love Chuds YT's, funny and informative.

I can't justify $400 yet but I'll put it in my future buy folder, right next to the Santa Maria grill I've been eyeing.

 

[skinsmarydu]

It's Brunch, dammit!

 

[RedWolf]

It's $370 now before tax and shipping. I'll bet half that is the Chuds name. Love Chuds YT's, funny and informative.

I can't justify $400 yet but I'll put it in my future buy folder, right next to the Santa Maria grill I've been eyeing.

Buy Foie Gras instead! 🤣🤣🤣

 

[Boone]

RedWolf - I think I could organize a religion around that fried softshell crab sandwich. Wow. I would destroy that.

Unfortunately, I don't have many opportunities to make my own lunch. Maybe when I retire.

 

[RedWolf]

RedWolf - I think I could organize a religion around that fried softshell crab sandwich. Wow. I would destroy that.

Unfortunately, I don't have many opportunities to make my own lunch. Maybe when I retire.

Weekends? IDK?

Soft shell season is fast approaching up in the DMV.

Soft shell crab and fried oyster PoBoy???

 

[Mark The Homer]

Smoked a 5 lb chicken on Sunday on the drum with apple wood and a little maple wood. Used two probes. Cooked until 162 in the breast and 182 in the thigh. Rested it 20 mins. Came out great and made for a nice Sunday dinner.

Today I broke down what was left. I peeled off the skin and fried it up with a little salt. It fries up nice and gets crispy just like fried bacon. It's friggin' delicious. Set that aside.




Toasted a couple slices of sourdough, spread some Hellman's mayo, added some dark chicken meat, added some crispy fried chicken skin, added a seasoned heirloom tomato slice, added some spinach leaves. Topped it. Made for a nice lunch.

 

[Mark The Homer]

I drove down to Gude Dr today to pick up a couple pounds of Mayorga Cubano coffee from the roaster. Since I was there, I drove a few more blocks to grab a sandwich to go at The Bean Bag which is a nice deli on Gude. This particular sandwich is called The New Yorker. It has corned beef, pastrami, Swiss cheese & coleslaw on marbled rye with lettuce, tomato, and Russian dressing. I got the "Big bean" which advertises as an "overstuffed monster" featuring a half pound or more of the freshest meats, cheeses, veggies, and breads available. However, every time I bring it home, I weigh it, and it checks in at over one pound. Every time. This one weighed 17.2 ounces. They are true to their description - it's always really fresh and really good!

 

[Skinsfan1311]

Very nice. Did you fry that crab yourself? I've never even had a soft shell crab. Kind of embarrassing to admit.

Took me a while but I finally figured out your signature quote! JG referring to ST. Duh.

WHAT?!?! You should be embarrassed!!!

 

[Skinsfan1311]

We were getting some deli cheese and salads, when I saw the guy dump a basket full of chicken livers hot out of the fryer.
I couldn't resist!

 

[Boone]

I'm a fan. I like them pretty much any way you prepare them. My wife (who God bless her is not a gifted cook) stumbled on a recipe early in our marriage - it's basically chicken livers sauteed in cooking sherry, with bacon, and green olives, served over rice. So good. I am sure some might view that as suspect - but it really works.

 

[Skinsfan1311]

I'm a fan. I like them pretty much any way you prepare them. My wife (who God bless her is not a gifted cook) stumbled on a recipe early in our marriage - it's basically chicken livers sauteed in cooking sherry, with bacon, and green olives, served over rice. So good. I am sure some might view that as suspect - but it really works.

Same and that sounds pretty damn good to me!
At least once a year, we hit a Japanese Hibachi grill, (you know, where everyone sits around a chef who cooks everything in front of you around a large flattop). There's one near the house called Sakura that we really like. Long story short, one of the appetizers are the chicken livers. Looks like they saute them in some type of soy based sauce, butter and maybe some salt & pepper. They are amazing...

 

[Mark The Homer]

Drove west on Rt 40 today just outside the Baltimore beltway. Stopped at Lidl but they didn't have the Wahl burgers in stock. Shoot. So I picked up a skirt steak. Mildly concerned - it's not graded which means it is probably Select grade. We'll see. Cookin' it on the Weber tonight.

Then we stopped by Pioneer. I got the Pit Beef Sub, and DLSF got the Super Pit Beef.

Eating on the picnic table out front. Note the green dumpster provided for ambiance. Interstate 70 is only a few feet to the right.

 

[RedWolf]

What? No tiger sauce??!!!!?? Send her back to VA

What is DLSF?

 

[Mark The Homer]

Dude. I not only have Tiger sauce. I also have horseradish. Yes, both. On the sandwich. Plus the onions. That's how I roll.

DLSF had tiger sauce and onions. DLSF is my daughter.

 

[Skinsfan1311]

What? No tiger sauce??!!!!?? Send her back to VA

What is DLSF?

"Daddy's Little Skins Fan?"

 

[Mark The Homer]

I told DLSF that Skinsfat1311 was making fun of me because I hadn't had a soft shell crab.

"We'll see about that", she said.

This is me eating lunch today at Mike's Restaurant in Annapolis right off Riva Rd at the South River.

Tartar sauce on the side along with cocktail sauce and ketchup.

Two crabs per sandwich.

Damn delicious.

 

[Chris]

I told DLSF that Skinsfat1311 was making fun of me because I hadn't had a soft shell crab.

That’s not very nice. 🤣

 

[Mark The Homer]

Ohhh, that was a typo. I'll just leave it like that though

 

[Mark The Homer]

Sunshine burger today with DLSF, 11 AM sharp. It was as good as always. Lettuce, tomato on the bottom. Very tender, very delicious. They put bacon on it for some reason. I didn't ask for the bacon.

 

[Ryn]

Finally! The Lunch Thread! I’ve been waiting for this — today I’m having a chicken wrap with some fresh veggies and hummus on the side. What’s everyone else eating? Always fun to get lunch ideas from others here. Let’s see those delicious meals and share some inspiration!