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Lunch 2019

liuzhou

By liuzhou
in Cooking

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BonVivant

BonVivant

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Tofu and fish. Iriomote island.

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Mine: 2 kinds of Speck, blood sausage and foie.

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A typical light meal in north Germany. Herring and scrambled eggs on bread.

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liuzhou

liuzhou

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Posted (edited)

Lunch today was excellent in every respect except the food.

 

I had arranged to meet a recent acquaintance to discuss some potential  professional cooperation. She chose the restaurant. We spent an hour talking, not so much about business, but everything else besides - language, food, Chinese politics, visiting Japan, cameras, internet issues, family ...

 

The place was supposedly Hong Kong food. Very little on the menu was Hong Kong cuisine, and the dishes which were recognisably HK by name were odd in execution.

 

I had been there several years ago and it was good. Disappointing. Also, disappointing for my friend, who had also been before and enjoyed it.

 

I had a bowl of wonton noodles, a Hong Hong classic. They were a disaster. Insipid soup. Three shrimp wontons (if shrimp wontons are meant to have the texture boiled golf balls - they were almost inedible). The noodles were apparently rejects from the cheapest, nastiest instant noodle brand.

 

Her dish was no better, but she liked the milk tea.

 

The meal cost ¥58 (around $8.70 USD) . Not a huge amount, but I'm sure the ingredients couldn't have cost more than about ¥3 ($0.45) . When I asked for the bill, I was curtly told to go to the cash desk at the other side of the fairly large restaurant,  while two wait staff stood nearby gossiping about other staff members, unaware that I could understand them. So wonderful service, too.

 

No doubt they think they will be redeemed by offering this nonsense on their menu.

 

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The Chinese says "Light Bulb Milk Tea"

 

No, we didn't order it.
 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted
2 hours ago, liuzhou said:

The Chinese says "Light Bulb Milk Tea"

I’m baffled. 

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

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liuzhou

liuzhou

Posted
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54 minutes ago, Anna N said:

I’m baffled. 

 

I'm in the dark, unenlightened!

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Okanagancook

Okanagancook

Posted
Posted

 

I tried my hand at rice rolls the other day for lunch.  It's quite easy.  Mix rice and tapioca flour.  Cook in a cake pan in a big steamer. I filled these with dried shrimp and topped with sweet soy sauce.

 

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Okanagancook

Okanagancook

Posted
Posted (edited)

Another lunch from last week.  Duck leg confit poutine sans cheese curds.   Air fryer fries.  And, I think there is some spinach at twelve o'clock.

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Edited by Okanagancook
To add my greenery for the day. (log)
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heidih

heidih

Posted
Posted
4 hours ago, Okanagancook said:

 

I tried my hand at rice rolls the other day for lunch.  It's quite easy.  Mix rice and tapioca flour.  Cook in a cake pan in a big steamer. I filled these with dried shrimp and topped with sweet soy sauce.

 

 Ja we don't give steamed food enough love & credit!

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suzilightning

suzilightning

Posted
Posted (edited)

chicken breast (from a rotisserie) with minced apple, scallion, mayo and celery salt and chervil.  waldorf chicken salad

Edited by suzilightning (log)
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TicTac

TicTac

Posted
Posted
35 minutes ago, rotuts said:

@johnnyd

 

re: The Octopus :

 

then cooked how  ?

 

or

 

C(s)eviche  ?

 

Wouldn't curl up like that if it was raw.

chromedome

chromedome

Posted
Posted
16 hours ago, liuzhou said:

Lunch today was excellent in every respect except the food.

 

My favorite sentence of the day. :)

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

johnnyd

johnnyd

Posted
Posted
On 3/7/2019 at 2:49 PM, rotuts said:

@johnnyd

 

re: The Octopus :

 

then cooked how  ?

 

or

 

C(s)eviche  ?

 

Cast iron skillet at med-high - doesn't take long, these, maybe five minutes.  Rest five minutes and they finish quite well.  Served with avocado, scallion and grapefruit salad w/pink peppercorn.

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chefmd

chefmd

Posted
Posted

First grilling of the year.  Sunny and warm weather in DC area.  Wild rockfish that fell apart after grilling but was very tasty.  Roasted turnips on the side.  Sauce was inspired by romanesco (garlic, peppers, chilies, bread).

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chromedome

chromedome

Posted
Posted
On 3/7/2019 at 2:41 PM, johnnyd said:

Baby Octopus from India marinated 3hrs in EVOO, oregano, chili flake and a pinch of salt.

 

I have grandkids, so when my brain encounters "baby [anything]" it automatically fills in the obligatory "doo doo doo doo doo" afterwards.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

kayb

kayb

Posted
Posted

Gut bomb day. A chili pie and onion rings from Sonic, with a Route 44 Diet Coke and a handful of Starburst jelly beans. 

 

And four Rolaids.

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Don't ask. Eat it.

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HungryChris

HungryChris

Posted
Posted

I cooked the last corned beef from the freezer a few nights ago, to make room for another dozen or so. Lunch today was a no brainer.

HC

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