I don't know why I torture myself with this crap. If Hot Pockets weren't so darned convenient, I'd have a big problem eating them.

	28% (7)	Whatever's cheap, fast, and clogs my arteries with maximum efficency.
	20% (5)	Left-overs.
	28% (7)	Lunch?
	4% (1)	I try to eat a healthy lunch since it's usually my only meal.
	20% (5)	I drink mine.

I just try to eat a moderately healthy lunch. But my option isn't up there.

I go home for lunch most days so it’s almost always Left-overs. Got to let the dogs out for bit and then eat and run. Just adopted a chocolate colored Chihuahua (As a friend for my other dog.) that was a bum dog for the last two months. So he needs lots of attention. But back at work in my roll as DBA, I will from time to time get asked to go to lunch by a vendor. When this happens it’s always where ever they want to go as long as they pay!

In Response to sentdata (#26184):

But back at work in my roll as DBA

Y'know, it's my job to teach people how to be DBAs, and I thought I'd heard of every idiotic, counterproductive, boneheaded way that the job could mistreat these people (and you wondered why they're all so vengeful). But I don't think that I'd ever heard of an employer so cruel as to make them work from within baked goods. My sympathies, dude.
 

Pot Hockets!

In Response to jon (#26194):

Hey, that sounds like the name of that snorting cough that happens when you take too big of a bong hit...er I mean water pipe.

I just had my lunch. I had some left over Cinnamon Breast of Duck that I sliced up and added to a simple salad of tomato, cucumber and paprika. It was very good, thank you for asking, but it’s back to beer, the IT professionals lunch of choice, for the rest of the week.

In Response to Nagy_Vilmos (#26209):

I had some left over Cinnamon Breast of Duck that I sliced up and added to a simple salad of tomato, cucumber and paprika.

You must be Hungarian.

"It's not a salad, without paprika!"

In Response to Deathalicious (#26212):

em>You must be Hungarian.

Read the name.

It was fresh paprika, not powdered. You ca use it like a bell pepper in a salad.

Generic Hungarian recipe:
Melt some pig fat in a kettle[1], fry off some onions and then add paprika to taste.
Do other stuff.

[1] A ‘kettle’ in this context is a large cauldron like cooking receptical.

In Response to gtyrrell (#26187):

No, no baked goods. They take turns at their jobs over there. It was his unfortunate luck to roll the die and get to be the DBA.

I realized I've been eating way too many Hot Pockets lately (well, actually Lean Pockets - I just can't justify the amount of fat in HPs), so I didn't get any the last time I was at the store. I did, however, let myself stock up on Bagel Bites. Mmmmm.

In Response to Nagy_Vilmos (#26213):

Generic Hungarian recipe:
Melt some pig fat in a kettle[1], fry off some onions and then add paprika to taste.
Do other stuff.

One of my favorite Hungarian recipies skips the middle men.

It goes along the lines of "skewer pig fat. Hold over fire. Periodically, hold pig fat over bread, so fat drips onto bread. Eat bread."

So, today, I treated myself to a gyro at The Gyro House. The Gyro House is this little place on a side street; it's one of those places that if you didn't already know it was there you would probably never find it. They have the most awesome gyros, among all their other great food. I'd go there more often if it didn't cost so much.

In Response to Nagy_Vilmos (#26213):

It was fresh paprika, not powdered. You can use it like a bell pepper in a salad.

I was going to comment on the fact that it's not paprika if it's not powdered, it's a pepper.

But that would probably lead us to discussing "cilantro" versus "coriander". And then the ozzies would get all in a twist. Which is amusing in it's own way, but not sufficiently to warrant the task.

In Response to zamphir (#26220):

Or it could lead us to discussing that 'paprika' is in fact a Hungarian word meaning pepper. It is in English most frequently used to delineate two species (Hungarian paprika and Spanish paprika) which, in their powdered form, are sold as a spice internationally, or to mark any pepper which lacks the distinctive 'burn' that marks capsaicin content.

Understandably, the Hungarian pepper is that most frequently used in Hungary, although it is also widely grown in America. Specifically, it resembles a chili pepper more closely than a bell pepper. However, not all varieties of Hungarian wax peppers (known to them as paprika) have the pungency associated with that shape; in fact, there are many discrete types of pepper in Hungary, with a wide range of pungency, although the least pungent are those which most frequently see international sale.

By contrast, incidentally, coriander and cilantro refer respectively to the seed and leaf of the same plant, rather than to the same part of the plant (the fruit) that both pepper and paprika do.

In Response to sakuruth (#26229):

I like food.

In Response to sakuruth (#26229):

By contrast, incidentally, coriander and cilantro refer respectively to the seed and leaf of the same plant

Cue Tor... "No, they don't! It's all coriander!".

Or it could lead us to discussing that 'paprika' is in fact a Hungarian word meaning pepper.

Gorsh, really?

In Response to GeminiCrash (#26219):

Not one week ago, I had a lengthy online argument about the spelling gyro vs yiros. I lost, but goddamn, I went down fighting.

In Response to tynic (#26237):

But I'm sure you remained stable and upright even as you went down.

In Response to zamphir (#26217):

My absolute favorite is 'Turo Gombocs' or cottage cheese dumplings. No fat, onion or paprica, just yummy-liscious goodness. And only 8.739 gigacalories per serving!

In Response to sakuruth (#26229):

...used to delineate two species (Hungarian paprika and Spanish paprika)

At the moment most of the fresh paprika at home is Spanish grown but Hungarian varieties. There are some paprikas that are very hot and have the same qualities as chili peppers - or I think they do - and others with a sweetness like freshly picked pony.
The simple rule of thumb is the redder the paprika the hotter and the greener it is, the milder it will be. I have, on more then one occasion, been caught out by this. The hottest paprikas are actually a rich green colour and remove all known internal organs on contact.

In Response to tynic (#26237):

gyro vs yiros

I just spell it like they do on the sign.

In Response to GeminiCrash (#26248):

I just spell it like they do on the sign.

As long as you don't pronounce it that way, you should be fine.

Usually?

A Chicken Pot Pie, from Schwans.

...

...Jeeze, I need to go shopping from now on. They're good... but, when you have them daily, it wears a tad thin.

In Response to zamphir (#26217):

skewer pig fat. Hold over fire. Periodically, hold pig fat over bread, so fat drips onto bread. Eat bread.

<zone=twilight>
Guess what I was eating on Monday....
</zone>

In Response to Nagy_Vilmos (#26420):

Your mom?