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Goner Message Board / Food & Drink / LUNCH ISSUES--help.
Posted: Oct 16, 2006 6:26 pm
Here I am again at a loss for what to bring to lunch. Everytime I make a sandwich it tastes all soggy by lunchtime. Any tips for this and for any other thing I can do to have a good lunch at work????
Posted: Oct 16, 2006 6:30 pm
I ALWAYS pack my tomato in a seperate bag. I also refrigerate what ever veggies are going on it. I keep the bread, mayo, meat, cheese at room temp until lunch time, then assemble with the extras. Alot of fridges give sammiches a condensation build up. Bad news. Mine are always perfect following these methods.
Posted: Oct 16, 2006 6:35 pm
lately I just been bringin a lot of leftovers in. today and tomorrow, spaghetti. last week, some manner of chicken breast stuffed with cheesy spinach.

as for sammiches I always use rolls rather than sliced bread and those tend to not get as soggy. also I never refrigerate them like joe said, mostly because I hate biting into cold bread.
Posted: Oct 16, 2006 6:52 pm
Any reccs for a roll that isn't TOO bread (thus too dry)?
Posted: Oct 16, 2006 7:05 pm
The best sammich bread I've ever eaten, and i really love it for any kind of sammich, is Peperidge Farm whole grain.
Posted: Oct 16, 2006 7:10 pm
Is that the skinny little bread? I'd eat that.
Posted: Oct 16, 2006 7:17 pm
Skinny? I dunno, but it's really delicious.
Posted: Oct 16, 2006 7:22 pm
I like cobblestone mill kaiser rolls
Posted: Oct 16, 2006 7:23 pm
My mom used to get Pepperidge Farm bread back in the 70's and it was definitely smaller than "regular" bread. I'll go check out the bread aisle. Now that it is chilly, I am wanting some warm lunch item...the spaghetti sounds good.
Posted: Oct 16, 2006 7:29 pm
i say leftovers tupperware fun...
Posted: Oct 16, 2006 7:37 pm
I am making beef stew this week...that will definitely be eaten as a leftover!

(I may have asked this on my chilly willy thread, but has anyone ever made Irish Beef Stew...it has GUINESS in it)
Posted: Oct 16, 2006 10:03 pm
oh yeah, I made beef stew last week and brought that to work twice too. it was fuckin good.
Posted: Oct 16, 2006 10:03 pm
no guinness. but I used a lot of old wine.
Posted: Oct 16, 2006 10:04 pm
Yeah, this calls for red wine too...I love wine in the stew. I heard the beer gives it a bit of a "smoky" flavor.
Posted: Oct 16, 2006 10:07 pm
Are you people like, animals or somethin? Just order from ZANZIBAR sillies!

Posted: Oct 16, 2006 10:10 pm
You've obviously been drinking your crappy parfum.
Posted: Oct 16, 2006 10:13 pm
I put Guiness or Sam Smith oatmeal stout in my pot roast.
Posted: Oct 16, 2006 10:14 pm
no pot?
Posted: Oct 17, 2006 4:50 am
That;'s dessert!
Posted: Oct 17, 2006 5:01 am
bazooka - your sandwich idea for brown bagging it is GENIUS!
Posted: Oct 17, 2006 5:24 am
Pita slop: yogurt, feta, peas, tomato, dill, chicken etc. Line pita halves w. lettuce. Insert pita slop. Wrap in tin foil or plastic. Enjoy. (Lettuce prevents pita sogginess.)

I really want a Mr. Bento, I hate to say.
Posted: Oct 17, 2006 5:31 am
lotsa red wine in a beef stew is always the way to go. it tastes better the day after too.
Posted: Oct 17, 2006 5:33 am
But does it help to get drunk on the job? Muy importante.
Posted: Oct 17, 2006 5:36 am
But does it help to get drunk on the job?

not on the stew. that's what your thermos is for. wine in thermos.
Posted: Oct 17, 2006 5:38 am
Posted: Oct 17, 2006 8:00 am
I just throw all the fixins in a big paper bag, and assemble before eating.

I even have a chunk of 2x6 for a cutting board.
Posted: Oct 17, 2006 3:32 pm
bazooka - your sandwich idea for brown bagging it is GENIUS!

Really? It seems like common sense to me. Soggy bread is disgusting.
Posted: Oct 17, 2006 3:56 pm
OK, I think Bazooka's sandwich plan is a winner. Now I have another question:


Inc. condiments.

Posted: Oct 17, 2006 3:59 pm
I've been slicing cucumber for my turkey sammiches this week.
Posted: Oct 17, 2006 4:05 pm
Posted: Oct 17, 2006 4:07 pm
Turkey with stuffing and cranberry sauce with HELLA mayo on a roll.
Posted: Oct 17, 2006 4:07 pm
turkey proscuitto brie and figs on a crusty roll.
Posted: Oct 17, 2006 4:39 pm
Posted: Oct 17, 2006 5:16 pm
Posted: Oct 17, 2006 5:21 pm
Posted: Oct 17, 2006 5:25 pm
Figs are goooooood. They had a "Fig Festival" at this good grovery store here with like 8 different varieties of figs! I never knew--they were spreading them on crackers with cheese.

I love cucumber on pita sandwiches.
Posted: Oct 17, 2006 5:29 pm
fig? on a sammich?
Posted: Oct 17, 2006 5:40 pm
cold cuts+olive salad.
turkey+raw cabbage
roast beef+horseradish
ham+good mustard
Posted: Oct 17, 2006 5:47 pm
pickle slices stacked one inch thick.
Posted: Oct 17, 2006 7:34 pm
i second the figs. i have two fig trees in my yard. yum.
Posted: Oct 17, 2006 11:08 pm
i love turkey and dressing and cranberry sauce sandwiches. that shit rocks my socks.
Posted: Oct 18, 2006 3:42 am
Colman's mustard from England is the stuff.
Posted: Oct 19, 2006 2:18 am
avocado. goes with all meats. i usually use a large thick whole wheat tortilla cuz i can fit more in it than on bread.
Posted: Oct 19, 2006 2:36 am
I forgot how good Colman's is. We've been gettig this good French stuff--Maille Dijon?

Today I had a lil hangar steak with fresh salsa--cold. I made an extra one last night and cut it up. It hit the spot.
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