At any Cantonese restaurant: pan-fried noodles with mixed seafood. A local Hong Kong place didn’t survive the pandemic, but its owner has popped up regularly with new restaurants over the years. I love the contrasts between the crunchy parts and the soft and smooth texture of the mild sauce.
6 Likes
That is one of mine as well.
They’re fun and so versatile! I once had some mixed mushroom ones with wild rice mixed in; so savory!
Back in the frozen section of Trader Joe’s, for its second Autumn, is Pumpkin Sticky Toffee Pudding. Two mini bundt molds per package, to be warmed in oven or microwave. I don’t find they have much pumpkin flavor but they are absolutely as delicious as the sticky toffee puddings I have enjoyed in fine dining establishments.
2 Likes
The late Sam Fujisaka, a Chowhound eminence grise, proselytized for gizzard stroganoff, and rightfully so. A leisurely braise made them rich and tender. Sam claimed they tasted like beef strips, which they pretty much did.
2 Likes
I often get Singapore noodles. Lately, I’ve been trying various Hakka -style fried noodles.
I miss Sam. He was one of those folks who made CH tick.
7 Likes
In the rare occasion we dine out, I will try to order something that I think can be prepared better than I can at home. Sometimes a hit, sometimes a miss.
Good seafood that I can’t buy the ingredients for in this area is the want, but rarely the desired result.
3 Likes
If gyros aren’t on the menu 
this is what I do - order something I either can’t or won’t make at home.
5 Likes
I feel that way about Cubanos.
1 Like
Yes!
Laab for me. Had pad thai once. Good, not great.
Baklava? JK. I love spinach spanakopita. Kind of like I adore spinach burek. Still, I’ll destroy a gyros in 10 minutes. Love the lamb/beef blend with spices, then the onions light fried in the gyros fat and tomatoes and tzazicki.
3 Likes
I actually made baklava once. What was I thinking? Yep, that’s one of the can-but-won’t.
4 Likes
I have a number of those. Kind of the opposite of the “tasks you like to do the hard way.”
7 Likes
Has anyone on HO ever made their own mille feuilles to make Napoleons or Josephines?
That’s what the piggy bank is for!
2 Likes
Let me introduce you to the bastardized Mille Feuille that’s popular in the Greek Canadian community. I haven’t made it, but I’ve eaten it. https://themidwestmediterranean.com/annas-easy-mil-fay-aka-mille-feuille/
1 Like
It sounds delicious, but some day I plan to try the traditional French way. I love Napoleons and Josephines.
1 Like
Uni, octopus, squid, Ahi, ceviche, carpaccio, poke, beef tartare, empanadas, grilled sweetbreads and dumplings of any type are hard for me not to order when they are on a menu. I used to always order crabcakes but have given up having been served too many bad ones.
3 Likes
