Ricochet is the best place on the internet to discuss the issues of the day, either through commenting on posts or writing your own for our active and dynamic community in a fully moderated environment. In addition, the Ricochet Audio Network offers over 50 original podcasts with new episodes released every day.
What’s for Lunch?
Every now and then I crave a peanut butter and jelly sandwich. And when I’m feeling particularly low and want to cheer myself up a bit, I’ll make a PB&J and I’ll grill that sucker until the peanut butter runs shiny and smooth.
But mostly, for lunch — these days, anyway, when I’m on a strict low-carbs diet — it’s the guts of a sandwich without the bread. In which case, something with mostly meat (I’m a sucker for anything Italian cold-cut-y) but with the bread tossed aside, wantonly, like one of those ravage-the-heroine scenes from a Victorian novel.
Via BusinessInsider, a company called Datessential — which is, according to them, a “menu research firm,” which is, according to them, an actual thing — reports on what Americans eat for lunch, and what they’ll be eating more of in the future.
Short answer: lots of turkey sandwiches, both at home and out. Here’s the graph:
Let’s ignore, for a moment, items 14 and 15 — the “wrap” and the “vegetable” sandwich, which seem to me to symbolize America’s decline — and concentrate instead on the strange ho-hum popularity of the roast beef sandwich, which when done right is truly delicious. Is it languishing in the 9th spot because it’s rarely done right? Or, to put it more specifically, that it’s rarely done rarely?
The sub, I think we can all admit, is really another way of saying “I ate at Subway,” which is another way of saying, “Today I gave up a little.”
But then the “menu researchers” did some more digging:
The firm also took data from 100,000 restaurant menus to find out the biggest sandwich ingredient trends.
Barbecue, chipotle, and pesto have become nearly ubiquitous.
Ingredients gaining in popularity include kimchee, aged cheddar, and naan.
Kimchee, aged cheddar, and naan? Naan bread I understand — it’s Indian bread cooked in a tandoor (though I suspect it’s often just a kind of flat bread indistinguishable from pita) and everyone likes bread. I like it too much, which is why I have to defrock my lunch every day. And aged cheddar is just cheddar they’re charging extra for.
Kimchee is where I draw the line. A little here and there, okay. But on the march? Gaining in popularity as a lunchtime choice?
Let’s hope not. Unless it replaces the wrap.
Published in General
Yes. I only have sugar on a weekly cheat day.
And again, my wife is a Texan. #FearAndLoving
Just saw PBJ on the menu at Eadie’s yesterday. And you can get it on a bagel at Bruegger’s.
Would they put it on the menu if it ain’t sellin’?
This is bunk!
I don’t disagree with your sentiments. I was just being charitable to other people by suggesting that they’re not the terrible glutton that I am.
Just cut, or even better: eliminate! sugar and processed carbs and everything will be just fine, especially if you also walk 1 to 2 miles a day.
Gotta stop you right there. Everything Boar’s Head makes is pricey.
If you’re curious, Rob, they now make individually wrapped peanut butter slices. [Coarse language warning.]
Lunch for me today was homemade chili, made with beef, onions, jalapeno pepper (grown here at Toad Hall), magnum pepper (ditto), kidney beans, black beans, kale (ditto), and corn (frozen. Corn doesn’t grow well here at Toad Hall). I ate it for dinner last night as well. It is really really good. I ate it with a leftover popover that Tadpole Daughter made.
My problem these days is unintended weight loss. I’ve lost 20 pounds in the last several months due to illness, so I try to keep my weight up.
So I will follow this bowl of chili with some homemade apple crisp. (Lots of fresh apples, mixed with a little cinnamon and salt, topped with a crumble mixture of flour, wheat germ, sugar, and butter, and baked for about 40 minutes).
Ha ha!
Turkey? Turkey???
Where do you get deli turkey these days that doesn’t taste like it came from one of those green vats at Axis Chemicals?
https://www.youtube.com/watch?v=33JK0zOtJOk
I lost about 30 pounds several years ago on South Beach (lean meats, low GI food). Kept it off, and it is the best I ever felt. Have recently restarted, in the single digits of weight loss at this point. I can let go of the bread, but the lack of potatoes/chips kills me.
The other thing that gets me is boredom – I eat a lot of meat and peanut butter because I don’t like eggs, creamy stuff (mayo, sour cream), pasta, and cheese. I spent years trying to acquire a taste for them, but at 40 decided I probably didn’t need to add more fat and simple carbs to my life. However, it makes for some really boring lettuce and meat wraps. I also eat a lot of plain burgers – no bun with low sugar bbq or ketchup.
However, as Mr. PsychLynne would be quick to point out, I LOVE to cook, and will prepare all kinds of things I don’t eat.
I try to save my carbs for wine.
That many people do not eat roast beef sandwiches any more is easily explained; many people have eaten at Arby’s once.
I’m with your dad. When I was in Korea (40+ years ago), my greatest contribution to international diplomacy was heroically overcoming my (almost) overwhelming gag reflex at my first (and only)taste of kimchi. I suspect that ‘American’ kimchi isn’t the same as authentic Korean Kimchi, but I have absolutely no impulse to investigate that hypothesis.
I suppose I shouldn’t completely rule out the possibility that some Koreans found amusement in serving spoiled food to American soldiers.
There is absolutely zero scientific evidence that saturated fat causes coronary problems. In fact, it’s the best kind of fat for you from a health standpoint.
It’s really the salt content. I mean, the weight doesn’t help matters, but when I am on a high salt kick, I’ll start getting migraines -presumably from the increased blood pressure.
Today I made myself a proper lunch, for a change, and it was delicious! You might like it, too:
Cut a chicken sausage and a small golden beet into thin slices and sauté on low heat, covered, with a little fat (I used coconut oil, ‘cuz that’s what was handy) until they’re somewhat browned. Season with salt, pepper, and tarragon. Dump on top of salad greens (I used baby kale), dress with some vinaigrette (I used avocado vinaigrette out of a bottle ‘cuz I’m lazy and like avacados), and… lunch!
It was very good, and not too much fuss. Also low-carb, since it was just meat and veggies.
I’ve found that almost anything can be turned into a salad or an omelet.