Ploughman's lunch many pubs served little else: in 1932 Martin Armstrong described stopping at village inns for a lunch of bread, cheese and beer, noting that "On these occasions in country inns when bread, cheese and beer seem so extraordinarily good, the alternative is generally nothing; and compared with nothing bread, cheese, and beer are beyond compare". By the 1950s the meal was certainly being referred to by forms of the name later used to promote it. In 1956, author Adrian Bell reported: "There's a pub quite close to where I live where ... all you need say is, 'Ploughboy's Lunch, Harry,
Plate lunch in California in 1999. L&L founder Eddie Flores rebranded it "L&L Hawaiian Barbecue", explaining that "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii." Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is chicken "katsu", fried boneless chicken breaded with Japanese bread crumbs, and beef "teriyaki" (often shortened to "teri beef"). A common side-dish with plate lunches is fried noodles, often either "chow mein", "chow fun" or "saimin" noodles. Entrées of Hawaiian origin include "kalua" pork (also called "kalua pig") and "lau lau" (pork