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Kim Shook

The Ladies Who Lunch (Part 3)

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Lunch out two days in a row?

 

 Well we certainly needed yesterday’s lunch.

 

 @Kerry Bealand I spent the morning with a service person written into existence by Mary Shelley. I am convinced that each morning somebody opens a small door in the back of his skull and replaces the cassette tape with a new one before shoving him out the door.

 

 He brought completely inappropriate equipment into the house and when we tried to convince him that we needed very different equipment, he simply lapsed into a script and talked over the top of our reasoned explanation. Whew.  We were both happy to escape without a charge of homicide hanging over our heads.

 

When we arrived at the restaurant, Spoon & Fork, I think out server could detect our lingering irritability  and turned up his inherent charm to full volume. He was quite delightful.

 

137D3A60-40F2-4859-B6CE-E2263CB1EDC1.thumb.jpeg.07b91881ceccbd3a28669e7e1945cd39.jpeg

 

 Ginger tea for Kerry. 

 

5CD63F82-A668-4CB9-A225-36F555A30E53.thumb.jpeg.c3e0019386bd44f4ff9a0b98144171c7.jpeg

 

 Warm sake for me. 

 

55EB6C41-E4DB-4537-AB83-C113B6A2C16D.thumb.jpeg.c61aca050b72baa4d17948b20026a6a0.jpeg

 

 Our food order written on the protective paper over the table cloth. 

 

54EFD813-476F-45E8-8AF7-3637B415B59C.thumb.jpeg.c6502af050219d93746d693c05c13696.jpeg

 

 Our lunch order as interpreted by our server.

He was amused and at first a little reluctant to allow us to photograph his transcription but eventually relented.  This request to see and photograph his order page came about only because I was convinced that he was writing in Chinese characters.   Wrong again. 

 

49096CC2-A0D0-4EF9-B6D9-47738677F559.thumb.jpeg.01e4711ae94059a2c67cab192ff11259.jpeg

 

 Miso soup for Kerry and seaweed salad for me and some surprisingly good (only because it is an all-you-can-eat menu) calamari.

 

792A37E5-E459-455E-A64C-C57F0AA0EAA8.thumb.jpeg.65fb58cb7ebfc19847bcfa1c11201f1f.jpeg

 

Inari with ginger and wasabi paste. 

 

3B7C55F2-41FB-4B37-8857-EE7E25171173.thumb.jpeg.c9242fee2c32ca29a57daaf2bfc9d1a1.jpeg

 

 Some sort of roll for Kerry. All of their roll contained crab in one way or another hence I declined to partake. 

 

A626B4C6-484C-4BCE-8342-87C13C53FC95.thumb.jpeg.e79fefc869b3224c5827bfcbc5067574.jpeg

 

 Lemon grass rice.

 

7A4F17CA-1C93-4815-9D15-22E36AEDF397.thumb.jpeg.ff07b466985f484e25d0853d6b07983e.jpeg

 

Bok choy in garlic sauce. 

 

7D725D21-0959-4E2D-97EE-2E6240014D20.thumb.jpeg.7ed0238d09b6035d7a26f3bd86f15406.jpeg

 

 Beef and Chinese broccoli.

 

4C6EE6C9-832E-428B-A431-80CC3845926E.thumb.jpeg.3998a41bc53ac58431f031580e1c99c0.jpeg

 

 Red chicken curry.

 

2453A0A4-C8E6-4915-86E2-FCEA525C7FFC.thumb.jpeg.06bbbfb63f0d13a80b23584f583011a5.jpeg

 

 Steamed rice.

 

22519DD9-B7A8-42EB-838D-DE42161B1E55.thumb.jpeg.29db282c92ba8a79b1034edb1caccd4f.jpeg

 

 Singapore noodles.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Calamari and  Singapore noodles ?

 

on an all-you-can-eat menu ?

 

Id go into training for that !

 

C and S are very high up on my Favorite's List.

 

everything you had came " all you can eat ? "

 

 

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26 minutes ago, rotuts said:

everything you had came " all you can eat ? "

 Yes. Indeed it did. Towards the end we found ourselves fighting a guilty conscience that we had ordered too much food and were now eating it merely  to avoid being accused of  gluttony.   Like many all-you-can-eat restaurants there is a notation on the menu that if you order too much food you will be charged for any that you do not eat!   We both doubted that it was enforced very often but nevertheless it did weigh on our minds— not the additional cost but the guilt.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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its unusual that an All-You-Can-Eat restaurant is not a buffet 

 

Ill start training soon.

 

for the C & S

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For the first time in a very long time  @Kerry Beal and  I decided to have ribs today.  This was a different restaurant but part of the same chain. It is in Mississauga.WARNING,  if you have queasy stomachs stop looking at the end of the food photographs!FDC1CD5A-B65D-4B5F-A11C-1C3AB04A360F.thumb.jpeg.b15ca3b3f77d5f6d1f7eedcfb8599049.jpeg

 

The table was a little crowded but you can see tea for Kerry and we in the back there is a glass of rose for me.

 

2113C06D-2B2C-4568-A760-910AC773AA65.thumb.jpeg.ecbc788344c965b2b89bfb53ef7c43b1.jpeg

 

 Calamari. Very tender and tasty. 

 

84031D86-519F-4027-93C0-3422CE61E7CF.thumb.jpeg.a3c2f65f1993c60bfe718274ec62d97d.jpeg

 

 Ribs with french fries and coleslaw. We shared everything. 

 

 

 That is the end of the legitimate lunch pictures.

 

 

Before lunch, however,  we visited the Korean store which is very close by and discovered things that raised our eyebrows.  I am sure we are just culturally challenged.

 

B43E7299-5371-4BBD-AFFD-3A1FC64E6B83.thumb.jpeg.658c3d6f100718ef3ed676e205513cb4.jpeg

 

 Not so bad. Just amusing.

 

AA975A98-1594-47FF-B43A-908B2B3A61F7.thumb.jpeg.463cc97e6c0201591ab2c35a9d15a5fc.jpeg

 

 Not likely to appear on either of our menus in the near future or in the distant future for that matter.

 

78AC5DF2-5AA9-4AA8-A4FF-BE64A0F1DD6C.thumb.jpeg.85d99425b7fd9638fdbd5f520d00eb63.jpeg

 

 And then there was this 

 

 

02AD1196-66BA-4963-A778-CF007D4B0A7E.thumb.jpeg.b3125b77648826e7a5858cd79086e233.jpeg

 

 So nice to see such clearly organic products appearing close to the checkout counters.

 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@Anna N

 

at the 

 

warning 

 

Im not sure I thought too much

 

not really a bit of short of breath 

 

but some concern 

 

seeing the 

 

Calamari 

 

well that passed !

 

Pollack Gut ?

 

well

 

who knows

 

sail mucus

 

a 100 !

 

and then so0me gel ?

 

suprise.gif.b42299a717b8af08c3243d92d39c2b60.gif

 

money-mouth.gif.96cf2495716338239284d872429efb0e.gif

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I only wish my budget would let me buy real snail mucus.  Poor little me, I have to buy the Dollar Store knock off: Slug Snot.  

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11 minutes ago, Shelby said:

I thought snail mucus was a basic condiment for everyone 🤷‍♀️

 

Here in British Columbia, slugs are sometimes more readily available than snails (though we have lots of those also), so I think we lean that way.  

http://ibis.geog.ubc.ca/biodiversity/efauna/NatureNotesSlugs.html

 

Quote

One thing all slugs have in common is slime. They use it for protection and as a slick yet sticky surface that makes crawling that much easier - and speedier! At a molecular level, slime turns out to be a highly organized material that can absorb up to 100 times its original volume in water. This property is readily apparent should you ever make the mistake of trying to rinse slug slime from your fingers. Slime begets more slime.

 

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Just now, FauxPas said:

 

Here in British Columbia, slugs are sometimes more readily available than snails (though we have lots of those also), so I think we lean that way.  

http://ibis.geog.ubc.ca/biodiversity/efauna/NatureNotesSlugs.html

 

 

Good to know.  I'll know what to put out when I have you over for dinner.

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Just now, Shelby said:

Good to know.  I'll know what to put out when I have you over for dinner.

 

Hey, no problem. I can even bring extra!   🙂

 

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think what this sutff

 

dollar store or not

 

due for your

 

"" toes "" 

 

after you get to a certain age !

 

Im motoring soon to my Dollar Store

 

just in case 1

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do you think pollack gut might be fine

 

after a careful SV ?

 

124 F ?

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Posted (edited)

Today since we were in the area we paid another visit to Rahoon, a Persian restaurant in Burlington where we have enjoyed lunch on a number of occasions.

 

68CE753E-2B05-4D35-9850-CFBEE27ED0F0.jpeg.1004e595e4f488ea1580da90a9a8f0db.jpeg

 

For Kerry  Persian tea spiced with cardamom and served with saffron nabat (crystallized sugar sticks).   Today I was happy to just enjoy some cold water.

 

0D5FC401-39E5-47C9-B85B-B4042EB35662.thumb.jpeg.b0512d9cf63915fc6654e13ce3c5aa8e.jpeg

 

 A tray of three appetizer dips. From left to right:

 

 TORSHI - Pickled vegetables

 

KASHKEH BADEMJOON - Eggplant, yoghurt sauce with garlic onion and mint

 

 ZEYTOON PERUARDEH -  Green olives dressed with pomegranate, walnuts, lemon and herbs. 

 

6075AEFF-682B-47D7-A3DC-C91A3DA49314.thumb.jpeg.76de1d5ab12159308848332c9c4d1698.jpeg

 

Barberi bread for the dips. 

 

D962089C-48D3-4E85-A377-437D4767F48D.thumb.jpeg.e6ab2fc4749f3570958d614ae89443dd.jpeg

 

Shared platter of BARG KABOB -  Beef tenderloin strips marinated in yoghurt pepper sauce and served with ZARESH - barberries and saffron infused rice.

 

 


Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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659108BC-C68C-45DA-8D93-A5C129DB6B98.thumb.jpeg.5aaeb9cd572074d8205794cf992f0189.jpeg

 

And the thoughtfully packaged leftovers are tonight’s dinner for me.  Not only did our server carefully package each dip but she added a pita bread since we had not left very much of the barberi bread!  I am always impressed with this little bit of extra care.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Quick trip down to Buffalo today to start firming up the plans for the next workshop and to have lunch with @patris.

 

We were headed for an Bangladeshi restaurant - Qutoom Indian and Indochinese Cuisine - but apparently they operate on island time and the times listed on the door were just a suggestion!

 

So we headed next door to Frank Gourmet Hotdogs

 

IMG_5534.thumb.jpg.1870076f8ead2993462e769f0e30c74f.jpg

 

A vegetarian Impractical Joker for @patris, standard with mustard and relish for me, elote and some very lovely fries to share. 

 

 

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4 hours ago, Kerry Beal said:

Quick trip down to Buffalo today to start firming up the plans for the next workshop and to have lunch with @patris.

 

We were headed for an Bangladeshi restaurant - Qutoom Indian and Indochinese Cuisine - but apparently they operate on island time and the times listed on the door were just a suggestion!

 

So we headed next door to Frank Gourmet Hotdogs

 

IMG_5534.thumb.jpg.1870076f8ead2993462e769f0e30c74f.jpg

 

A vegetarian Impractical Joker for @patris, standard with mustard and relish for me, elote and some very lovely fries to share. 

 

 

 

What island?

 

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4 hours ago, JoNorvelleWalker said:

What island?

Manitoulin Island? Like the times on the door just a suggestion.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 hours ago, Anna N said:

Manitoulin Island? Like the times on the door just a suggestion.

Its about that time of year....

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8 hours ago, JoNorvelleWalker said:

 

What island?

 

Pretty much ANY island (spoken as one who grew up on one … and escaped).

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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 I am desperately in need of new glasses so today my daughter drove me to get my eyes tested and then took me to Costco to order my glasses. Since there’s a lovely little Thai restaurant just two doors down from the place where my optometrist practises, I treated my daughter to lunch. We both had the same thing.

 

682A8D26-492C-4340-BEEC-22070E1176E9.thumb.jpeg.1441b519a65de58b3a92e1545e5e357c.jpeg

 

Their salads are always beautifully fresh and made with a variety of greens.

 

BBCB8E28-28E5-4A65-B72A-80C025743DEA.thumb.jpeg.d3b464213b1e0020c8ba10b439aa1b3d.jpeg

 

 Creamy coconut curry with rice.

 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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On ‎6‎/‎20‎/‎2019 at 4:18 AM, Anna N said:

Manitoulin Island? Like the times on the door just a suggestion.

 

I was reading today in the NY Times that Sommaroy, a Norwegian island, is campaigning to abolish time and become the "world's first 'time-free' zone".  After all, people were probably baking lefse long before kitchen timers.

 

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Wednesday I had a real Ladies who Lunch experience.

I had started connecting with a cousin last November on Facebook and Hotmail.  We had talked about getting together for lunch somewhere...

Another cousin lost her grandson tragically and I stopped at the visitation to pay my respects (I used to baby sit her son years ago).  I mentioned Jane and I were going to get together for lunch and Peggy said "How about me!?!" 

I should mention that in our two generations we all have worked in libraries; Peggy as a business manager for a dual county library network, Jane and I are MLSs who have worked in various types of libraries.

We met at a diner in Middletown, NY and had the best time.  Cup of beef barley soup for me, BLT for Jane and chicken salad for Peggy.  We then adjourned to Peggy's house for dessert - a trifle she had made with vanilla pudding, blueberries, strawberries, whipped cream and a yellow cake along with Italian pastries from a local place.  

The food was good but the time connecting after 29 years was priceless.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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