Weekly Photo Challenge: Lunchtime

Dar es Salaam, TanzaniaMarch 2013
Dar es Salaam, Tanzania
March 2013

This week’s WordPress Photo Challenge theme is “Lunchtime”.  Since it’s also phonoegraphy month, I’d like to share a series of memorable food/menu photos that I have taken with my iPhone 4.  To quote the menu at the Red Onion Restaurant in Dar es Salaam, “Bone Appetite”!

Scrumbled Egg or Egg Porch for breakfast?  Decisions…

New Delhi, IndiaJanuary 2012
New Delhi, India
January 2012

I think I’ll have the cheeken burger.

Yaounde, CameroonFebruary 2013
Yaounde, Cameroon
February 2013

Thirsty?

Kathmandu, NepalSeptember 2012
Kathmandu, Nepal
September 2012

This sugar is not just pure.  It is DHAM pure!

New Delhi, IndiaSeptember 2012
New Delhi, India
September 2012

UMMMM …Deep Fried Squid Feelers!

Dar es Salaam, TanzaniaMarch 2013
Dar es Salaam, Tanzania
March 2013

Jupped Rabbit? Magret Duck? Toulouse Poele?

I can’t even understand the English translation.

Douala, CameroonFebruary 2013
Douala, Cameroon
February 2013

No. Just no.

Dar es Salaam, TanzaniaMarch 2013
Dar es Salaam, Tanzania
March 2013

The secret of Cajun cooking – revealed!

Stone Town, ZanzibarMarch 2013
Stone Town, Zanzibar
March 2013

Should have bought a case of these!

Dar es Salaam, TanzaniaMarch 2013
Dar es Salaam, Tanzania
March 2013
(Made in Pakistan)
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14 thoughts on “Weekly Photo Challenge: Lunchtime

  1. Pingback: Weekly Photo Challenge: Lunchtime | Flickr Comments

  2. I love “scrumbled eggs”. I understood the magret duck and the civet but was confused by how they came up w “Jupped Rabbit”. Had to google it. Looks like it was should have been Jugged Rabbit -Brit term for Civet de Lapin. Apparently the Brits thought one should start a French rabbit stew by marinating it in a jug. Rabbits are small, but I can’t picture what kind of jug one would use. The site where I found this tidbit stated that a recent survey said only 1% under 25 knew the term Jugged Rabbit. Hmmmm…could probably change that to Jupped and raise age by decades with similar results.

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      1. I owe my understanding of what a civet is (stewed in the blood of the fresh game –gross!) to a Patricia Wells cookbook and a recent attempt to find a rabbit recipe because my husband said he hadn’t had it since he was a kid. I can now say that I’ve cooked it once (substituting wine) but I doubt that I will ever again.

        The Magret Duck btw is translated correctly – it’s specifically duck breast from a mallard that was raised primarily for Fois Gros. Definitely not sustainable or humane farming. Magret Ducks makes me imagine a drawing w little ducks escaping their captors, airborne with umbrellas renaming themselves Magritte Ducks.

        Also, anything that is poelee is pan fried. As for the Toulousse, I haven’t a clue. And now I’m thinking about what kind of dish a Poelee Poulet could be. :-).

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  3. Pingback: Photo Project: 52 Bolivian Sundays [week 11, 'Lunchtime'] | 3rdculturechildren

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