Your Fail-Proof Lunchtime Choice.

Lunchtime – what is your fail-proof, always a “good choice” food choice?

My is a medium to rare steak ...

 

I eat the same thing every day, a tuna sandwich, toasted rye with olive oil mayonnaise and smoked black pepper. Whether I make it at work or at home, it turns out the same way.

For me the day often goes to hell if lunch sucked. If I can't get my tuna habit for some reason, I get a filet o fish from Mickey D's with a large diet coke. Why? Because no matter where I go in the country that square fish tastes exactly the same as it does at the Mickey D's near home.

If I go to a restaurant with table service, and it sucks, I either turn into a Karen and take my rage out on the source, the logical choice. Or I choke it down since I have to get back to XX meeting to listen as well fed rich guys try to tell me they work hard. </tangent>

 

Ribeye?

 

I am trying not to eat as much for dinner, so lunch has to be big! There's a restaurant around here that has a great vegan cobb salad (I'm a plant-based eater - not to be confused with a vegan or vegetarian*) and that's my go to.

 

Love rib eye!

 

Tuna mayo salad sandwich.

 

sounds good to me.

 

I don't eat lunch...

 

I eat a variety of 'leftovers', mainly cold meats that are in the fridge from previous dinners. When the fridge is bare, I resort to making a tuna salad, cheese sandwich, or some home made soup.
Evening dinner is our main meal.

 

Chicken.

 

Pork Fried Rice, Chicken Chow Mein, and Boneless spare ribs. - works every time.

 

They know what Chinese spare ribs are now. They’re at every Asian buffet I’ve been to, Lol

 

Same here. We have a grocer around the corner and the meat department is run by some kind of mental case. One day the ribeyes are $10.47/lb. The next afternoon they are $7.89/lb then later it jumps to $8.66/lb.

If I cook it under the broiler, I dry rub it first with salt and pepper, nothing else. I scorch both sides and then transfer it to the oven at 425F.
If I cook it in a pan, I dry rub it first with salt and pepper, nothing else. Then I scorch both sides before transferring it to the oven set to 425F.

When it's near medium rare I add butter (room temperature) to add more artery-choking cholesterol, because it's tastes fantastic.

I like mayonnaise with a steak. Other times I'll melt a slab of swiss cheese on top (something they do in Argentina).

 

Now I’m hungry!!!

 

Me too. (I blame it on the pot)

 

Now that I have kids it's definitely peanut butter & jelly with a handful of chips and a Diet Coke

 

i no longer have the teeth for raw dead cow. ground up dead cow is ok without the bread.
something with udon or some other kind of pasta, with some kind of meat or veg in it is may major default fodder.
actually aum-lets are good too, though i seldom have any as i can't remember the last time i bought eggs.
tamales are good too. but no more burritos, same problem as raw and semi-raw meat.

 

Bologna sandwich, chips.

 

Chicken salad roll, no tomato + pepper + cheese no salt.

 

Mixed greens, olive oil, red wine vinegar. Sometimes a vegetable steamer bag.