Dinner 2026

[Maison Rustique]

I finally made the Swiss steak I'd been planning, but I think I've forgotten how to cook. It is just not like I used to make. First of all, I realized that I'd taken all my large baking pans to the other house and was not going to make a trip over there in this frigid weather and wind. So, made it in a Dutch oven stove top. It just tastes so blah. I think I got the green peppers from Aldi, though it may have been Sprouts. I used 3 of them. They have no flavor. I can't even smell them. I've never had green peppers so tasteless--usually they overpower everything else. I'm blaming the mediocrity of this dish on the peppers and not my poor cooking skills. Maybe sitting in the fridge for a day or two will make it better.

 

The buttered spinach was good!

 

[patti]

Ham & mushroom crustless quiche, air fryer roasted cauliflower.

 

[liamsaunt]

Seared scallops on pistachio risotto with roasted shiitake mushrooms and spinach puree. 
 

[Duvel]

Reconvalescence dinner #2 for DW: I picked something dear to my heart - Din Tai Fung, an eternal favorite ever since I set foot into their Xinyi branch in Taipei during my graduate studies. 
 

The works …

 

 

Their „house appetizer“: smoked tofu, bean sprouts, vermicelli & konbu …

 

 

Cucumbers with chili oil …

 

 

Braised beef with celery, peanuts and cilantro. Basically Fuji Feipian, with a Taiwanese twist. Very good !

 

 

(Commercial) Xiao Long Bao - no 18 folds, like Din Tai Fung prescribes it, but pretty decent. Will need to scratch that itch before we have their original XLB in May at their London branch …

 

 

Sesame noodles with spicy meat topping. A version of Dan Dan Mian - it disappeared together with the rest in a fraction of the time it took to make it. Which made me happy 🤗

 

 

So - again - no complaints 🥳 DW is getting better … what else is there to ask for ?

[KennethT]

3 hours ago, Duvel said:

Reconvalescence dinner #2 for DW: I picked something dear to my heart - Din Tai Fung, an eternal favorite ever since I set foot into their Xinyi branch in Taipei during my graduate studies. 
 

The works …

 

 

Their „house appetizer“: smoked tofu, bean sprouts, vermicelli & konbu …

 

 

Cucumbers with chili oil …

 

 

Braised beef with celery, peanuts and cilantro. Basically Fuji Feipian, with a Taiwanese twist. Very good !

 

 

(Commercial) Xiao Long Bao - no 18 folds, like Din Tai Fung prescribes it, but pretty decent. Will need to scratch that itch before we have their original XLB in May at their London branch …

 

 

Sesame noodles with spicy meat topping. A version of Dan Dan Mian - it disappeared together with the rest in a fraction of the time it took to make it. Which made me happy 🤗

 

 

So - again - no complaints 🥳 DW is getting better … what else is there to ask for ?

Wow - it took me a few minutes to realize that you didn't pick this up from your local DTF!  You never cease to amaze me...  We loved DTF ever since we had it in the Causeway Bay branch in HK.

[sartoric]

On 1/17/2026 at 7:20 AM, Duvel said:

doused with Duvel dust

I need more info, are we talking chicken salt here ?

[sartoric]

Once again I forgot I’m back posting here. So here’s a catch up.

Things in a bowl with miso chicken, rice, baby pak choy and the last of another bag of bean sprouts.

 

Roti canai using potatoes instead of chicken, smashed cucumber on the side.

 

A cheat, seafood risotto at the local tavern which was sooo good I forgot to take a photo until partly demolished.

 

A mixed veggie dal with rice, cucumber salad and a pappadam.

[Duvel]

13 minutes ago, sartoric said:

I need more info, are we talking chicken salt here ?

Kind of … salt with spices. My version can be found here 🙏
 

 

 

Edited 3 hours ago by Duvel (log)

[Maison Rustique]

2 hours ago, Duvel said:

Kind of … salt with spices. My version can be found here 🙏
 

 

 

 

I now use this all the time and even gave some to family/friends. Thanks again for sharing your recipe!!

[patti]

Chili crisp shrimp stir fry.