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Lunch 2022


liuzhou
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PXL_20220430_170626936.PORTRAIT.thumb.jpg.27ea21d06100e9e2c7eed931435a4427.jpg

 

Teochew style Bak Kut Teh noodle soup.  It is a pork broth (made from a rack of meaty Wild Fork ribs and a couple pork feet from Chinatown), with Sarawak peppercorns and a LOT of garlic cooked slowly until it is sweet.  Wild Florida pink shrimp from Wild Fork.

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9 minutes ago, Duvel said:


Delicious … got some You Tiao for dipping, perhaps ?

I wish.  But that would be going against the point of trying to make it healthy and was nixed by my wife.  I've never made yu taio and I think the only thing I can get locally are the frozen kind, which I've never tried (one day, I'll try and slip it in to see if she notices) - she LOVES them and ate 3/4 of the plate of them when we had this in Singapore so while she might veto them in a discussion, she might say otherwise if just put in front of her...  hehe...

 

IMG_20191228_185054.thumb.jpg.62c19adecd404bddfc28e86de52fb342.jpg

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One of my favourite vegetables. These are small and Turkish.

BvclVRs.jpg


And one of my favourite pasta dishes. (Graviera, Cretan cheese is hard)

Kv1G2dU.jpg

 

German Pinot Noir

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Meal #2:

Already wolfed down 3 kilos of asparagus in the first 10 days of the season!

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Asparagus "essence" in cup

vBwfyyY.jpg

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8 hours ago, BonVivant said:

One of my favourite vegetables. These are small and Turkish.

BvclVRs.jpg

 

 

Those eggplants / aubergines look beautiful! But what was done with them? Did I miss that in your pictures above? I'm always looking for other good things to do with eggplant fruit. Like you, I love the flavor.

Nancy Smith, aka "Smithy"
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2 hours ago, Smithy said:

 

Those eggplants / aubergines look beautiful! But what was done with them? Did I miss that in your pictures above? I'm always looking for other good things to do with eggplant fruit. Like you, I love the flavor.

 

I sliced each into 4s almost all the way to the stem and cooked them in the tomato sauce, "alla Norma" style. You can see the aubergines better in this one:

3XXy4Jl.jpg

 

But I usually put the grilled slices in a separate bowl/plate.

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Not in focus but the big plate of roasted slices is in the background

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Look to Asian, Mid East and (former) Ottoman cuisines for inspirations (Turks being the world's biggest aubergine eaters).

A few things I have made:

 

Roast the slices and make a herby-olive oil sauce

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With soy sauce and sesame oil

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With broad bean paste

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Turkish and Greeks have a few roasted aubergine dishes that use the creamy flesh. This is one:

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I pickle them sometimes

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Roasted and filled with yogurt

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Ate it all the time in Sicily

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Both pickled and roasted are part of an antipasti

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In Sicily I bought the pickled and slices in oil from deli counters, almost every day. There's absolutely no doubt I love aubergine cuisines!🍆🍆🍆🍆🍆 😤

P8hkuXp.jpg

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@blue_dolphin – lovely pasta dish!  Sounds like such a refreshing combination.

 

Lots of eating out for us the past week!

 

Mr. Kim took a few days of vacation and on Friday we celebrated by getting bagels for brunch and wandering through a local antique mall.  I had a BEC ET bagel:

IMG_9082.jpg.1bc6b1f66a274715eb1ef00e8b968680.jpg 

 

Mr. Kim had the Bada Bing on a salt bagel:

IMG_9083.jpg.c83e8d3e92d93469cc0e6dae73ccb4e4.jpg 

Prosciutto, sopressata, fresh mozzarella, sweet peppers, lettuce, tomato, and oil and vinegar. 

 

Sunday, we went to a formerly favorite place of ours.  They have a downtown location that we’ve loved for years and were so thrilled when they opened a location out in the suburbs a few years ago.  We ate there a lot and took folks there, too.  Even before the pandemic, we had some problems with our food and they have not gotten better.  The service wasn’t great, but we allow all the leeway in the world for that.  I was saying that so many of the career servers are just gone and we are having to practice patience with the high school kids, just out of high school, and untrained staff that simply don’t know how to be good waiters and waitresses.  Our waiter today was very young (as was everyone we saw) and very nice but spread all over the restaurant and clearly not experienced.  At the end of the meal, we had all of the dishes that had been set on the table STILL on the table and no one had had a drink refill.  They use runners to deliver the food, so the waiter hadn’t had a chance to check our order again his check (if he had even known how to do that).  Things started off really well - Jessica and I got the she-crab soup:

20220501_131325.jpg.e321bb1a840f9bad5a87dbf82264bf66.jpg 

It was hot and fragrant and quite “crabby”.  Mr. Kim’s soup, which was the soup of the day, had been described as a split pea/lentil soup, came with the soup slopped all over the side of the cup:

20220501_131321.jpg.a102408198a7c9406af358afe00aa0d1.jpg

He could detect no lentils, but it was full of red bell pepper, zucchini, and squash. 

 

He ordered the “Health Bowl” – mixed greens with brown rice, avocado, tomatoes, chickpeas, strawberries, candied nuts, craisins served with extra virgin olive oil and a lemon half:

IMG_9129-001.jpg.41d45f4e642970f97700d6857dd6585e.jpg 

This was probably the best thing on the table. 

 

I had the Monte Cristo and fries:

IMG_9128.jpg.cbfd66cde6d22f7e09b765cae79e5bae.jpg 

Very ordinary ham and turkey and crinkle cuts!!!  I love a good crispy crinkle cut, but this is just NOT a crinkle cut kind of place and they were undercooked. 

 

Poor Jessica got treated the worst.  Her beef tenderloin eggs Benedict was dropped at the table by a runner who dashed off before she had a chance to notice that there was NO hollandaise.  It took a while to flag down our server to ask for it.  By the time he got back with it, her entire meal was cold.  But so was the hollandaise🙄!  The meal that she didn’t eat:

20220501_133156.jpg.4c25008c49425a827ee87684301df34f.jpg 

She’d pretty much lost her appetite by then, so we just asked for it to be taken off the bill.  Jessica heard the server go back and fuss at the kitchen about it a few minutes later. 

 

We were out running errands today and went back to my favorite diner for lunch.  We’ve had some service issues here, too, but the food is so good that we’re more forgiving!  I had the pork tenderloin sandwich and Mr. Kim had the burger:

IMG_9148.jpg.029c4e06ba6860a9ca890d6e55851273.jpg

 

IMG_9149.jpg.d51e8cdf232031ad9e95c8cbfff5a7e3.jpg

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At some point in the past couple of months someone asked about my egg salad.  I had to confess that the egg salad I was raving about was purchased.  But yesterday I made a huge batch of my egg salad.  Some to take to a church friend who had to have surgery and some to keep for lunches for us.  So, I thought I’d give a little description of how I do it.  Many years ago, when I was still spending lots of time at Chowhound, I was searching for my perfect egg salad consistency and asked for some guidance.  I wanted something creamy but NOT WET (as a matter of fact the title of the recipe is: Not Wet Egg Salad😁).  I was given some advice including mashing the eggs with a potato masher and using MUCH less mayonnaise than I thought was needed.  Following both things changed my egg salad and now is the only way I make it.  Mashed eggs:

IMG_9166.thumb.jpg.f0738d20e1fe5e3a8a6ae7abc46d596f.jpg

 

The only things besides eggs that go in:

IMG_9167.jpg.1bbfda125b04ecc8c01d649dae848b51.jpg

 

The tiny amount of mayo (that’s about 2 tablespoonsful of mayo to 8 eggs):

IMG_9168.jpg.c0277a5fadf7ab49dcc8c6b8a35222df.jpg

 

Finished for lunch today:

IMG_9174.jpg.e28dd23d2cb4402cbecbbb9afe3a1f1c.jpg

 

IMG_9175.jpg.e7a8e8ce5d25f2ed64a7de3dcbf62235.jpg

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47 minutes ago, Kim Shook said:

At some point in the past couple of months someone asked about my egg salad.  I had to confess that the egg salad I was raving about was purchased.  But yesterday I made a huge batch of my egg salad.  Some to take to a church friend who had to have surgery and some to keep for lunches for us.  So, I thought I’d give a little description of how I do it.  Many years ago, when I was still spending lots of time at Chowhound, I was searching for my perfect egg salad consistency and asked for some guidance.  I wanted something creamy but NOT WET (as a matter of fact the title of the recipe is: Not Wet Egg Salad😁).  I was given some advice including mashing the eggs with a potato masher and using MUCH less mayonnaise than I thought was needed.  Following both things changed my egg salad and now is the only way I make it.  Mashed eggs:

IMG_9166.thumb.jpg.f0738d20e1fe5e3a8a6ae7abc46d596f.jpg

 

The only things besides eggs that go in:

IMG_9167.jpg.1bbfda125b04ecc8c01d649dae848b51.jpg

 

The tiny amount of mayo (that’s about 2 tablespoonsful of mayo to 8 eggs):

IMG_9168.jpg.c0277a5fadf7ab49dcc8c6b8a35222df.jpg

 

Finished for lunch today:

IMG_9174.jpg.e28dd23d2cb4402cbecbbb9afe3a1f1c.jpg

 

IMG_9175.jpg.e7a8e8ce5d25f2ed64a7de3dcbf62235.jpg

Ha! I remember that discussion and also started to use masher if more than a single or so serving. I had a college classmate from Texas who swore by a pinch of Colmanls mustard powder to zing it up. On bad health days, no appetite - egg salad keeps me going.

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Lovely spring weekend.

c0RPZJh.jpg

 

NZ Riesling. Too alcoholic and harsh on the palate. Lacks the elegance and finesse a Mosel/German Riesling possesses.

B6apcQW.jpg

 

For afternoon tea later. 

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Hard to find Riesling around here. I had to order online but this is all I could find. Have acquired 2 more bottles since this photo was taken.

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Flatbread with quark, fresh garlic and asparagus. Some asparagus ribbons (briefly soaked in beetroot water) on top. (Red sauce one contains no asparagus.)

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"Caviar lentils" in cream. Fried Speck and lamb's liver alongside. And more asparagus. 4,5 kilos thus far.

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More Riesling. I've had this Greek Riesling a bunch of times. Very acceptable (but then I'm desperate). Much better than the NZ above.

glgYIGw.jpg

 

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I've been pretty sick with a nasty stomach virus since Thursday evening, so I haven't really felt like eating anything since then.  Today I felt a little better, so I wanted comfort food that would go down easy but would also be fast and easy to make... hence:

 

Miến Gà

PXL_20220508_163832133.PORTRAIT.thumb.jpg.9aeca527e3103119f1b68c72675277da.jpg

 

Grandma style Viet chicken soup with mung bean noodles, homemade chicken broth.

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@heidih – I will remember that Colman’s mustard tip.  I love a pinch of that in lots of things, but somehow never thought of it with egg salad.  I think it sounds perfect!

 

@KennethT – Hope you are feeling better.  The soup sounds like the very thing to help!

 

@blue_dolphin – lovely pasta.  It reminds me of the pasta I use for lasagna soup.  I need to make that soon!

 

Mr. Kim’s brother is in town from AZ for a few days.  Since we were planning to be in Washington DC on Sunday and wouldn’t see their mom for Mother’s Day we met him and their mom for lunch on Saturday at Pinky’s.  It’s a good place with lots of interesting options we’ve taken guests to.  We started with Zeppole for the table.  This one was hazelnut-chocolate sauce, citrus, and roasted hazelnuts:

IMG_9184.jpg.eaf4b2231e57b718a10b7493850c6585.jpg 

 

This one was fresh berries and honey-peppercorn ricotta:

IMG_9185.jpg.f141ecce8166bbe91f3efce3a17a7315.jpg 

 

Mr. Kim and Jessica had the Prosciutto Panino - prosciutto di parma, jamon serrano, smoked speck, roasted red peppers, red onion, red wine vinaigrette, shredded romaine, Manchego, roasted garlic aioli, on a baguette. 

20220507_125757.thumb.jpg.5aa61d02272dee8575fd0deabca55518.jpg 

 

My MIL had the Veggie Muffuletta Panino - Fresh basil, grilled zucchini, dill Havarti, fennel, roasted red peppers, red onion, pickled radish, lemon dill vinaigrette, shredded romaine, roasted garlic aioli:

20220507_125805.thumb.jpg.5fe3ade7e9920da67003d1527c409879.jpg

 

My BIL had the Mushroom and Goat Cheese sandwich - grilled shiitake mushroom, fennel, grilled radicchio, charred spring onion vinaigrette, herbed goat cheese, Calabrian chile, arugula. On a grilled baguette:

IMG_9187.jpg.f0791412d9bfc678445e0238c674eb11.jpg

 

I had the Croque Madame:

IMG_9186.jpg.a725a762e46ac3000a6278217e363b1e.jpg

 

IMG_9189.jpg.8f09f1ec9a37ed0a14014eef2aaa4a33.jpg 

Prosciutto di Parma, iberico ham, asiago-Manchego cream, pancetta, sunny up eggs on grilled crostini. 

 

For Mother’s Day, Mr. Kim and Jessica took me off to DC for the day.  We started at the National Cathedral. It is finally open and we got to look around before their 11:15 service.  We also made a quick loop around the Bishop’s Garden (it was really chilly and windy).  Lunch was at 2Amys – a Neapolitan pizza place I’ve wanted to go to for years.  I had a fantastic experience, but I don’t think Mr. Kim and Jessica were wild for the pizza.  He was raised on Chef Boy-Ar-Dee pizza kits and spent those important formative pizza years (teenager years) eating Pizza Hut pizza.  And during Jessica’s learning years we lived in decidedly non-pizza places – Charlottesville VA, Batesville IN, Roanoke VA and now Richmond VA.  But, bless them, they put up with it for Mother’s Day.  We shared a beautiful salad of Little Gem lettuce with hard boiled eggs, croutons, and anchovy dressing:

Attachment-5.jpg.0a1b3e133f8e6c8bad7413329e68525c.jpg 

 

I had the pizza Margherita:

IMG_9234.jpg.d760d69c12495f984ddebae783d14150.jpg 

 

Jessica and Mr. Kim got Prosciutto, arugula, and onions:

 IMG_9235.jpg.9751ea1fbe7dfa4f6fbd3a839670b7df.jpg

 

I had a dental appointment this morning and got lunch afterwards at our favorite pharmacy fountain.  Oyster sandwich and some of the best fries in Richmond:

IMG_9283.jpg.f4f92b315e7e9171cb4e7265e7fa7103.jpg 

As always, unexpectedly good.

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Posted (edited)
23 minutes ago, Kim Shook said:

@heidih – I will remember that Colman’s mustard tip.  I love a pinch of that in lots of things, but somehow never thought of it with egg salad.  I think it sounds perfect!

 

@KennethT – Hope you are feeling better.  The soup sounds like the very thing to help!

 

@blue_dolphin – lovely pasta.  It reminds me of the pasta I use for lasagna soup.  I need to make that soon!

 

Mr. Kim’s brother is in town from AZ for a few days.  Since we were planning to be in Washington DC on Sunday and wouldn’t see their mom for Mother’s Day we met him and their mom for lunch on Saturday at Pinky’s.  It’s a good place with lots of interesting options we’ve taken guests to.  We started with Zeppole for the table.  This one was hazelnut-chocolate sauce, citrus, and roasted hazelnuts:

IMG_9184.jpg.eaf4b2231e57b718a10b7493850c6585.jpg 

 

This one was fresh berries and honey-peppercorn ricotta:

IMG_9185.jpg.f141ecce8166bbe91f3efce3a17a7315.jpg 

 

Mr. Kim and Jessica had the Prosciutto Panino - prosciutto di parma, jamon serrano, smoked speck, roasted red peppers, red onion, red wine vinaigrette, shredded romaine, Manchego, roasted garlic aioli, on a baguette. 

20220507_125757.thumb.jpg.5aa61d02272dee8575fd0deabca55518.jpg 

 

My MIL had the Veggie Muffuletta Panino - Fresh basil, grilled zucchini, dill Havarti, fennel, roasted red peppers, red onion, pickled radish, lemon dill vinaigrette, shredded romaine, roasted garlic aioli:

20220507_125805.thumb.jpg.5fe3ade7e9920da67003d1527c409879.jpg

 

My BIL had the Mushroom and Goat Cheese sandwich - grilled shiitake mushroom, fennel, grilled radicchio, charred spring onion vinaigrette, herbed goat cheese, Calabrian chile, arugula. On a grilled baguette:

IMG_9187.jpg.f0791412d9bfc678445e0238c674eb11.jpg

 

I had the Croque Madame:

IMG_9186.jpg.a725a762e46ac3000a6278217e363b1e.jpg

 

IMG_9189.jpg.8f09f1ec9a37ed0a14014eef2aaa4a33.jpg 

Prosciutto di Parma, iberico ham, asiago-Manchego cream, pancetta, sunny up eggs on grilled crostini. 

 

For Mother’s Day, Mr. Kim and Jessica took me off to DC for the day.  We started at the National Cathedral. It is finally open and we got to look around before their 11:15 service.  We also made a quick loop around the Bishop’s Garden (it was really chilly and windy).  Lunch was at 2Amys – a Neapolitan pizza place I’ve wanted to go to for years.  I had a fantastic experience, but I don’t think Mr. Kim and Jessica were wild for the pizza.  He was raised on Chef Boy-Ar-Dee pizza kits and spent those important formative pizza years (teenager years) eating Pizza Hut pizza.  And during Jessica’s learning years we lived in decidedly non-pizza places – Charlottesville VA, Batesville IN, Roanoke VA and now Richmond VA.  But, bless them, they put up with it for Mother’s Day.  We shared a beautiful salad of Little Gem lettuce with hard boiled eggs, croutons, and anchovy dressing:

Attachment-5.jpg.0a1b3e133f8e6c8bad7413329e68525c.jpg 

 

I had the pizza Margherita:

IMG_9234.jpg.d760d69c12495f984ddebae783d14150.jpg 

 

Jessica and Mr. Kim got Prosciutto, arugula, and onions:

 IMG_9235.jpg.9751ea1fbe7dfa4f6fbd3a839670b7df.jpg

 

I had a dental appointment this morning and got lunch afterwards at our favorite pharmacy fountain.  Oyster sandwich and some of the best fries in Richmond:

IMG_9283.jpg.f4f92b315e7e9171cb4e7265e7fa7103.jpg 

As always, unexpectedly good.

i love that you have a "pharmacy fountain" - my bestie and I have a favorite a bit south  https://www.watsonscafe.com/history

Edited by heidih (log)
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16 minutes ago, heidih said:

i love that you have a "pharmacy fountain" - my bestie and I have a favorite a bit south  https://www.watsonscafe.com/history

We actually have two and feel very lucky for that.  They are just like the Woolworth and People's and Drug Fair lunch counters of my childhood.  Except the food is much, much better!  And not in any "gourmet" way - just good basic sandwiches, salads, and specials.  You can get breakfast all the time they are open (until 2 or 3, I think), they make their own soups and the specials are things like Liver and Onions, meatloaf, and hot turkey sandwiches.  I hope they last as long as I do!

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7 hours ago, weinoo said:

Two Amy’s was our favorite pizza in the district, and that goes back a decade or so, @Kim Shook.


But I have to ask: Who the hell starts with zeppole?

Any Mom gets to do what she likes on Mother’s Day.   Zeppole appetizers for everyone

 

Two Amy’s is great choice for pizza.   Obelisk, high is owned by the same people is also super.

 

DC has upped it’s pizza game though.   There are now a few places that can compete with  Amy’s

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10 hours ago, weinoo said:

Two Amy’s was our favorite pizza in the district, and that goes back a decade or so, @Kim Shook.


But I have to ask: Who the hell starts with zeppole?

LOL!  People who never order dessert because they are always too full and ADORE zeppole 😂.   I guess because it was a brunch menu it was put under the "Starters" section of the menu?  With the accompaniments and the sauces, it wasn't too far from French toast or waffles, really.  

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Asparagus Strammer Max

EkDjd4k.jpg

 


Riesling from a supermarket I have been drinking for years. It's fine and readily available.

NkFHYR8.jpg

 

From a Polish supermarket.HerODgS.jpg

 

Z512geJ.jpg

 

Cooked half in water after boiling beetroots

vh9jaY8.jpg

 

All 3 sausages sliced and fried with onions.

xELDEmK.jpg

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Posted (edited)

Two recipes from Sally Schmitt's Six California Kitchens.  Per her margin notes, I adapted her starter recipe for

Scallops in Tequila Lime Cream with Cilantro Gremolata to a main course with grouper.  On the side are the Mustard Potatoes, which she says her mother often served with fish, steamed sugar snaps and Campari tomatoes.

0BE37F6C-295D-40D1-A615-0C9AD0E30395_1_201_a.thumb.jpeg.741344689368baa28312869c398f2c90.jpeg

 

 

Edited by blue_dolphin (log)
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17 minutes ago, blue_dolphin said:

Two recipes from Sally Schmitt's Six California Kitchens.  Per her margin notes, I adapted her starter recipe for

Scallops in Tequila Lime Cream with Cilantro Gremolata to a main course with grouper.  On the side are the Mustard Potatoes, which she says her mother often served with fish, steamed sugar snaps and Campari tomatoes.

0BE37F6C-295D-40D1-A615-0C9AD0E30395_1_201_a.thumb.jpeg.741344689368baa28312869c398f2c90.jpeg

 

 

All looks and sounds good and I can figure out but maybe more info on mustard potatoes please :)

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9 minutes ago, heidih said:

All looks and sounds good and I can figure out but maybe more info on mustard potatoes please :)

The mustard potato recipe is the first one in the book and is available via Amazon’s “look inside” feature. 

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