I'm pretty sure my lunch was better than yours.

"TheRealBicycleBuck" (therealbicyclebuck) 07/07/2020 at 13:42 • Filed to: None

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Salmon croquettes and fried okra. Yum.

Nibby > TheRealBicycleBuck 07/07/2020 at 13:45

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mine consisted of ingesting brake cleaner

TheRealBicycleBuck > Nibby 07/07/2020 at 13:45

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Thank you for supporting my conjecture!

HammerheadFistpunch > TheRealBicycleBuck 07/07/2020 at 13:47

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You’re on! Fish is nast.

ShrimpHappens, née WJalopy > TheRealBicycleBuck 07/07/2020 at 13:47

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Yes yours was, without a doubt.

ItalianJobR53 - now with added 'MERICA and unreliability > Nibby 07/07/2020 at 13:47

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Way better than OPs stuff!

InFierority Complex > TheRealBicycleBuck 07/07/2020 at 13:49

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You can teach me, but I’m sure you would have to charge.

ClassicDatsunDebate > TheRealBicycleBuck 07/07/2020 at 13:51

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ca nned salmon or fresh?

PyroHoltz f@h Oppo 261120 > HammerheadFistpunch 07/07/2020 at 13:56

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Seriously Hammerhead, what’s with you and hating on fish. Our finned  friends taste yummy, get on board!

PowderHound > TheRealBicycleBuck 07/07/2020 at 13:56

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I’m going to have a peach and a nature valley bar so, yes, you win . I don’t think I have ever had okra but the fish croquettes look amazing. I r eally should go to the store again for lunch supplies

TheRealBicycleBuck > ClassicDatsunDebate 07/07/2020 at 13:57

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A mix of canned and frozen. The best I’ve had was freshly caught (by me!) and immediately canned when we were in Seattle. We cooked it two days later when we were in Colorado. 

TheRealBicycleBuck > HammerheadFistpunch 07/07/2020 at 13:58

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Only nasty fish is nasty. If it smells fishy, it’s gone bad.

HammerheadFistpunch > PyroHoltz f@h Oppo 261120 07/07/2020 at 13:59

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If I had to nail it down to one thing I don’t like about eating fish I would probably have to say the taste and texture.  So the all of it.

TheRealBicycleBuck > InFierority Complex 07/07/2020 at 13:59

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This is pretty close to how my mom taught me to make them. No charge.

https://www.foodnetwork.com/recipes/paula-deen/salmon-croquettes-recipe-1952311

Jb boin > Nibby 07/07/2020 at 13:59

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HammerheadFistpunch > TheRealBicycleBuck 07/07/2020 at 14:01

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I don’t mind fish, like most food, that has spent time in a deep fryer. I don’t mind more red fish either but I really don’t like river fish at all.  I’ve tried.  I feel like I’ve failed as an outdoorsman who hates fish so I’ve certainly tried.  Nope.  

TheRealBicycleBuck > PowderHound 07/07/2020 at 14:03

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Thanks. It was the first time I’ve cooked them in over a decade. Salmon croquettes were one of my mom’s favorites and we had them about once a month when I was a kid. Fried okra is a southern staple. If it’s cooked right, it’s a wonderful side. The pre-breaded frozen okra has too much breading. I get good results by breading it myself right before cooking.

ttyymmnn > TheRealBicycleBuck 07/07/2020 at 14:10

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It probably was, but my PB&J was pretty darned good. In fact, I think I’m going to have another.

Stef Schrader > TheRealBicycleBuck 07/07/2020 at 14:10

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Ooh, salmon. I feel kinda crappy today, so my lunch thus far has been “curl up under Puffalumps” and “ping Drive slack to see if they got a thing I just saw that they grabbed before the thing I saw.” Cool cool. And now it is le coffee time. My temperature’s okay, but I’m debating a drive-thru run just to be sure. 

I’m also rather tempted to get some extra vitamin C from the pomegranate sunrise mimosa kit I ordered yesterday to have with the leftover migas. Yesterday’s score was finding out that Kerbey Lane does a buy-one-get-one-free migas day, so I’ve got more for later in the week, heh.

Ready for an adventure! > TheRealBicycleBuck 07/07/2020 at 14:12

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Nope. I had fried bologna on toast and Lays Sour cream and onion chips. Added a glass  of Ice Cold Pepsi. but, for real, any lunch is awesome.

Highlander-Datsuns are Forever > TheRealBicycleBuck 07/07/2020 at 14:14

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My mom made salmon patties when I was a kid. We lived near a large lake and would obtain obscene amounts of lake trout to eat. She would can it and store it too. My god I ate a lot of caned salmon.

This is what we'll show whenever you publish anything on Kinja: > TheRealBicycleBuck 07/07/2020 at 14:18

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I had sausage and peppers on fresh baked French bread for brunch.

Gone > TheRealBicycleBuck 07/07/2020 at 14:19

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T acos (homemade flour tortillas and all) are hard to beat...

Thomas Donohue > TheRealBicycleBuck 07/07/2020 at 14:19

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All cooked salmon is nasty.

Thomas Donohue > HammerheadFistpunch 07/07/2020 at 14:20

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Tuna, white fish, some red fish, etc.

Salmon = No, except when raw sashimi.

TheRealBicycleBuck > Thomas Donohue 07/07/2020 at 14:28

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It’s ok raw? I’m down for sushi!

TheRealBicycleBuck > Stef Schrader 07/07/2020 at 14:32

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Migas is one of my favorite dishes. My wife used to get after me for ordering it in a restaurant since she could make it at so cheap. Thing was, she rarely makes it at home.

I do hope you are wearing a mask and gloves so you don’t infect the rest of Oppo.

:)

TheRealBicycleBuck > ttyymmnn 07/07/2020 at 14:34

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A good PB&J is always satisfying except when you aren’t in the mood for something sweet. I hear that fried PB&Js are awesome. I’ve never tried one myself. 

TheRealBicycleBuck > This is what we'll show whenever you publish anything on Kinja: 07/07/2020 at 14:35

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Sausage is one of our staples. We had breakfast sausage with biscuits and gravy for dinner last night.

TheRealBicycleBuck > Gone 07/07/2020 at 14:37

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Gotta love tacos. We had breakfast tacos on Sunday. We buy raw tortillas and cook them on the comal just before the meal. I can hardly stand the pre-cooked ones any more.

TheRealBicycleBuck > Ready for an adventure! 07/07/2020 at 14:38

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I’ve never been a fan of bologna, much l ess fried. And Pepsi? Yuck.

At least we can agree on the chips. Oh yeah, and lunch is awesome.

Stef Schrader > TheRealBicycleBuck 07/07/2020 at 14:48

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All of my typing fingers are wearing a condom. (Seriously, I think sleeping in helped a lot.)

CalzoneGolem > TheRealBicycleBuck 07/07/2020 at 14:50

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Since I hate cooked salmon I’m going to disagree with you. I had cinnamon oat crunch Cheerios with oat milk, a yogurt and an apple. No regrets and I plan on having it for lunch tomorrow as well. 

TheRealBicycleBuck > Stef Schrader 07/07/2020 at 14:51

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All in one, five in one and five in another, or are we talking individually wrapped?

OPPOsaurus WRX > TheRealBicycleBuck 07/07/2020 at 14:51

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i had seafood chowder. I’d take mine.

TheRealBicycleBuck > CalzoneGolem 07/07/2020 at 14:56

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Perhaps you’ve never had it cooked correctly. I’ll just believe that so I don’t have to judge you. :)

I knew a guy that ate a PB&J every day for lunch. He picked up the habit from a fellow who ate a simple bowl of rice every day for lunch. When asked why rice, the fellow said, “if it’s good enough for a billion chinese people to eat every day, it’s good enough for me.” I don’t think the guy I knew had any numbers to fall back on, so he defaulted to the other guy’s story.

I love breakfast cereals of all kinds. It came from a childhood of being tortured with only two choices: cheerios, or shredded wheat. Mom knew how to take the joy out of cereal for breakfast .

CalzoneGolem > TheRealBicycleBuck 07/07/2020 at 15:02

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Believe me I’ve given s almon a fair shake. I’ve cooked it as chef and I despise the whole process. I’ve eaten lots of it thinking maybe I’ll like it now and I just don’t.

Raw salmon is delicious. I’ll eat it raw all day long.

I’m happy to eat just about any other seafood and pretty much any other land food.

PatBateman > TheRealBicycleBuck 07/07/2020 at 15:05

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I had the following:

Broccoli Florets (124 Grams)

Chicken breast fajita strips (142 Grams)

Haas Avocado (91 grams)

Avocado Oil (one Teaspoon)

Suck it.

TheRealBicycleBuck > CalzoneGolem 07/07/2020 at 15:09

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Don’t mess with my beliefs!

Now I ha ve to reconcile ... CalzoneGolem doesn’t like cooked salmon. CalzoneGolem claims to have been a chef. Ergo, CalzoneGolem must have had a terrible teacher who didn’t know how to cook salmon properly.

Yeah, that works. All is well again!

:D

Eric @ opposite-lock.com > HammerheadFistpunch 07/07/2020 at 15:11

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With the exception of smoked, fried, and sashimi, I’m with you. The closest to the opening picture I’ll eat (on very rare occasions) is my mom’s tuna patties, which are about 50% egg, heavily spiced, and fried in butter until crispy.

TheRealBicycleBuck > PatBateman 07/07/2020 at 15:12

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You must be counting calories or something.

Y ou really didn’t make it sound appealing. I’m imagining plain broccoli (yuck), dry chicken, avocado, no salsa, and no tortilla to wrap it up. 

Zaphod's Heart of Gold > CalzoneGolem 07/07/2020 at 15:15

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A slab of fatty salmon with a light brush of sesame oil is an absolute delicacy

Zaphod's Heart of Gold > TheRealBicycleBuck 07/07/2020 at 15:15

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If the sausage isn’t IN the gravy you’re doing it wrong

-a professional sausage gravy maker

PatBateman > TheRealBicycleBuck 07/07/2020 at 15:17

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No salsa (sugar), no tortilla (gluten), but the avocado oil, combined with my homemade ancho chile pepper seasoning, made it better than bland.

farscythe - makin da cawfee! > TheRealBicycleBuck 07/07/2020 at 15:18

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i had gummi bears for lunch........

TheRealBicycleBuck > Zaphod's Heart of Gold 07/07/2020 at 15:21

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It was! The only problem was the choice of sausage. It was some very lean variety and it didn’t produce as much grease as I expected. That made it hard to get a proper gravy.

TheRealBicycleBuck > PatBateman 07/07/2020 at 15:25

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I guess tomato does have a little sugar in it. My wife makes her salsa with just tomato, onions, serrano or jalapeno, and a little salt and garlic. There may be other seasonings in there, but I know it doesn’t have any extra sugar added.

I can’t say I’ve ever had avo cado oil. I know I’ve had ancho chiles, but they aren’t something that we use often. 

TheRealBicycleBuck > farscythe - makin da cawfee! 07/07/2020 at 15:26

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Why does that not surprise me?

Eric @ opposite-lock.com > TheRealBicycleBuck 07/07/2020 at 15:26

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Mine will probably be leftover arroz rojo, quesadillas, and guacamole, the same as yesterday.

It came out better than in the past - no sticking, not mushy , and not quite as spicy (mixing in diced roasted Anaheim chile to taste for each person instead of cooking it with them) . Didn’t photograph the quesadillas or guacamole, because I make those a lot more often.

Zaphod's Heart of Gold > TheRealBicycleBuck 07/07/2020 at 15:27

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While not ideal you can always supplement with butter.

My gravy is roughly 8,000 calories/tbsp by the time I’m done but it is DELICIOUS

TheRealBicycleBuck > Eric @ opposite-lock.com 07/07/2020 at 15:32

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If there’s anything we’ve struggled with, it’s making decent spanish rice. My wife’s aunt makes FANTASTIC rice, but neither my wife nor I ever get it right. My white rice is always perfect. I can make a decent sticky rice. But spanish rice eludes me.

TheRealBicycleBuck > Zaphod's Heart of Gold 07/07/2020 at 15:34

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That’s exactly what I did - supplemented it with a generous dollop of butter.

farscythe - makin da cawfee! > TheRealBicycleBuck 07/07/2020 at 16:15

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dont know..lol...surprised me....i dont go for sweets often

PatBateman > TheRealBicycleBuck 07/07/2020 at 16:27

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The store brand salsa usually has a little sugar in it, as does the tomatoes it’s based on. Don’t get me wrong; I’ll eat the shit out of some salsa/queso and chips at a mexican restaurant, but I cut this out to do that.

Avocado oil is more or less a filler to allow a little extra healthy fats into my diet.  Also makes the ancho rub (primarily used for steaks, but hot damn is it good) stick to the meat and broccoli better.  Just helps moisten things up a bit.

Eric @ opposite-lock.com > TheRealBicycleBuck 07/07/2020 at 16:42

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It’s not hard the way I make it...

Ingredients: Rice, finely chopped onion, minced garlic, oil, a can of original El Pato (yellow), Knorr chicken bouillon, and an Anaheim chile.

Measure out rice (in my case, 2 cups) and the amount of water specified for the rice minus one cup (in my case, 3 cups).

In a saute pan over medium heat, saute onion in oil until slightly translucent.

Add oil, rice, and garlic. Saute, mixing frequently, until rice starts to lightly brown.

Add water, contents of the can of El Pato, and enough chicken bouillon for the amount of water specified for the rice (in my case, enough for 4 cups). Stir and bring to a boil.

(Optional) Place the chile in the middle of the pan on top of the water if you prefer to cook it this way.

Cover the pan and reduce heat to a low simmer, then cook for the amount of time specified for the type of rice (in my case, 20 minutes).

(Optional) While the rice is cooking, roast the chile and place in a sealed container to sweat. This results in a smokier chile flavor.

Remove rice from heat and fluff.

Peel and seed chile, chop, and mix into the rice.

If you like a stronger tomato flavor, you can replace another cup of water with a cup of tomato sauce or use tomato chicken bouillon. You can also omit the chile entirely if you don’t want it.

TheRealBicycleBuck > PatBateman 07/07/2020 at 16:46

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Well, don’t hold out on us! What’s the rub?

TheRealBicycleBuck > Eric @ opposite-lock.com 07/07/2020 at 16:52

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So, the El Pato tomato sauce + boui ll on = 1 cup total?

Also, how much oil? Just a tsp or two to saute the onions? You wrote that more oil is to be added with the rice and garlic. Is that another tsp or two or do you add more?

PatBateman > TheRealBicycleBuck 07/07/2020 at 17:28

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!!! UNKNOWN CONTENT TYPE !!!

4 tablespoons kosher salt
3 tablespoons Pasilla Powder  (I use ground up dried anchos instead)
2 tablespoons dried granulated garlic
2 tablespoons sugar (I use less than half of this, sometimes none)
2 tablespoons ground cumin
2 tablespoons coarsely ground black pepper
1 tablespoon ground thyme

Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear.

Store the blend in an airtight container.

Shake or stir it again before each use.  

Eric @ opposite-lock.com > TheRealBicycleBuck 07/07/2020 at 17:32

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Based on recipes, it looks like very roughly 2 tbsp in total - 1 for the onion, 1 for the rice, or it would probably work with both initially. I don’t measure anything but the water, rice, and bouillon, otherwise it’s roughly the amount of each that seems right for the pan and ingredients.

I mean the knorr bouillon powder or a couple cubes. In this case I had 4 cups of liquid , so I needed enough for that amount of liquid, even though some of that liquid is the  El Pato.

TheRealBicycleBuck > Eric @ opposite-lock.com 07/07/2020 at 17:41

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Thank you. The next time we make rice, I’ll give it a shot!

TheRealBicycleBuck > PatBateman 07/07/2020 at 17:43

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I think we have all of those except the Pasilla/anchos. Today, I am the collector of recipes. I shall give this a shot! Thanks!

PatBateman > TheRealBicycleBuck 07/07/2020 at 18:16

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No problem.  It’s not spicy at all, great flavor!  STUPID good on steaks.

Eric @ opposite-lock.com > TheRealBicycleBuck 07/07/2020 at 19:00

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Of course. One of the secrets is the bouillon powder , which is a common ingredient in quite a few savory Mexican dishes .

Also note: I t’s arroz rojo (red rice), not “ Spanish rice” .

pip bip - choose Corrour > TheRealBicycleBuck 07/08/2020 at 04:07

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you are correct

Stef Schrader > TheRealBicycleBuck 07/08/2020 at 13:28

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Individually wrapped, then stuffed into a magnum. 

Ready for an adventure! > TheRealBicycleBuck 07/08/2020 at 14:27

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Amen brotha!