Your typical take-out order : Thai, Mexican, Pizza, you name it

Damn you.

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:joy: :joy:

We normally dine out on weekends, but order extra food to takeout at some restaurants, to have during the week. We also order takeout at some other restaurants. Below is a list of various takeout orders. Some of these orders are good for several dinners.
Don Pepe II: Stuffed Avocado (shrimp & crabmeat); Twin Lobster stuffed with crabmeat; shrimp, and scallops; Paella A La Valenciana (lobster, clams, mussels, shrimp, chicken, Spanish sausage in saffron rice).
Chengdu 1 Palace: We order a ton of food here when we dine out, and have plenty of leftovers for 2 more dinners at home. The usual order includes: Spicy Baby Wontons in chili oil; Ants Climbing a Tree; Hot and Spicy Jumbo Prawns; Hot and Spicy Lobster (2 lobsters); Spicy Stir Fried Lamb; Chicken Ding; Eggplant in Garlic sauce
Ammata Thai: Som Tum Thai (Green papaya salad)- chili, garlic, tomato, dried shrimp, peanut, string bean; Crispy Betel Leaves - Betel leaves tempura, grilled shrimp, shallots, roasted coconut, ground peanut, cilantro, scallion with chili like dressing; Lon of Crab Dip - Jumbo lump crab meat,
coconut milk, shallots, lemongrass, sweet chili, kaffir lime leaves, rice cracker, crab roe, fresh cucumber; Southern Crab Curry - Spicy Southern region curry paste, Jumbo lump crab meat, coconut milk, kaffir lime leaves, turmeric, betel leaves, roasted cauliflower; Phad Phed Beef - Stir-fried Beef tenderloin, red chili paste, green peppercorn, Thai eggplant, red chili, string bean, kaffir lime leaves, Thai basil; Isaan Rice Ball - Crispy rice ball, minced chicken, ginger, mint, shallot, scallion, puffed rice, roasted peanut, cilantro, spicy lime vinaigrette, fresh vegetable; Larb Chiang Mai - Northern region minced chicken, rice powder Chiang Mai spice, shallots, mint, scallion, cilantro, fried onion, fresh vegetable
Drew’s Bayshore Bistro: Besides the ton of leftovers from dining in (including Nashville Hot chicken), I usually order Drew’s spicy jambalaya (with Andouille sausage, Tasso ham, shrimp, and chicken with trinity vegetables) to go. I will sometimes order Drew’s Bistro Bolognese cavatelli with pork, veal, beef tomato cream, and black pepper parmesan to go. Both orders are enough for two substantial dinners.
Il Nido: When we dine at Il Nido we usually order the nice charcuterie plate and use the leftovers for 2 nice pasta dinners during the week.
James on Main: When we dine at James on Main I will order his crispy fried chicken and house smoked pork shoulder to go. These are good for 4 dinners during the week.
A Taco Affair: buttermilk fried chicken – crispy fried chicken, bacon, green tomato, jalapeno ranch; smoked brisket – house smoked brisket, coleslaw, crispy red onions, BBQ sauce; shrimp po’ boy – Cajun popcorn shrimp, red tomato, green cabbage, old bay mustard aioli; Mexican street corn – charred sweet corn, cilantro lime aioli, cheese blend; truffled yuca fries – steak cut yuca fries, truffle oil, parmesan, chili garlic aioli
Stamna Greek Taverna: Ktapodi - Charcoal Grilled Octopus; Spanakopita - Traditional Spinach and Feta Cheese Pie; Lamb Gyro; Crispy fried whole Tsipoura (porgy)
Pete’s Meats and Grill: Cuban Sandwich; smoked St. Louis ribs; Pastrami short ribs loaded fries; Pastrami egg rolls

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What awesome take-out orders!

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Great point. When at a restaurant I frequently order a couple dishes for takeout to eat as leftovers. I forgot all about that aspect!

As a token of my appreciation I want you to take the rest of today off. Just tell your supervisor I authorized it.

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Thank you :blush: We try to support as many restaurants as we can during these tough Covid times.

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You seem to have a lot of good local restaurants! How far do you drive to pick up take out?

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Thanks. Yes, I am very fortunate, but most of these restaurants aren’t really local. I can travel anywhere from 5/10 minutes (Greek and tacos) to 45 minutes, if the food is really worth it, and it reheats nicely.

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I’ve been transporting takeout / restaurant leftovers up to 120 miles during the pandemic!

Not a 120 mile trip for the takeout specifically , but I have been bringing restaurant leftovers, baked goods or prepared foods from one city to another! I stop at my favourite bakeries before I make the drive.

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Enjoy your Thai. Cdc (constant dining companion) and also Conan (conan the librarian) both favor drunken noodles. I used to always get shrimp pad thai but finally broke that powerful spell the other night with masala chicken curry. The jasmine rice the curry comes with is very flavorful and freshly cooked.

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My most recent Danish takeout meal! (It’s also the only Danish restaurant within 200 miles of my house)
Frikadeller, roast pork, roast duck, red cabbage, salad, lemon mousse, and apple cake from The Danish Place [Puslinch, Ontario]

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Eggplant pizza and egg rolls (when in the U.S.), and anything when in Mexico.

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We rarely do takeout, and when we do it is almost always Chinese or Indian. For Chinese it is usually wonton soup, some sort of vegetables and tofu, and twice cooked pork. For Indian it is usually pakoras, chana masala, lamb rogan josh or vindaloo, and both mango and rice pudding which we mix. Naan or kulcha. Both types of food do well with takeout. A burger with a soggy bun, wilted lettuce, and warm tomatoes and pickles, accompanied by limp fries, is no fun.

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My most recent Lebanese take-out order.






I only do take-out or dining on patios.

I’ve eaten inside a restaurant, pub or banquet space 9 times in the past 27 months (6 times in 2020, 3 times in 2021, 0 times in 2022), and I don’t enjoy it anymore.

I get take-out around once a week, and order enough so I have leftovers for lunch the next day.

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A lot of places keep sauces or garnishes separate if the takeout burger or sandwich won’t be eaten immediately.

My pub even packages the sticky pudding sauce separately, to add at home. Same with the Hollandaise being packed separately when I get Eggs Benedict to go. Takeout packaging has gotten much better where I live.

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Tonight’s Chinese takeout was:
Tai Dop Voy
General Tso’s chicken
Seafood Lo Mein
Mixed vegetables with garlic sauce

First take-out of the New Year:

Sweet & Sour Manchurian Chicken
Hakka deluxe noodles with chicken, shrimp and beef
Mixed vegetables with black bean sauce
Steamed vegetable dumplings

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I’m trying to be good and cook more and less take out (even before becoming PT caretaker for parent).

Cantonese: dim sum (I don’t like the crowds of regular dim sum, so if I crave something I like take out)
Most other Chinese/Taiwanese: usually noodles or dumplings (not soup)
Japanese: Sushi
Korean: fried chicken :laughing:
Vietnamese: pho and roasted quail, and bahn mis when I’m actually near a store
Mexican: real Mexican-style tacos, but fancy
Indian: naan and usually saag paneer or maybe chicken tikka masala
African: sadly no African restaurants near me, so takeout is the only option (I’m not educated enough to know culinary regions of Africa but I do think most of what I’ve had is more Nigerian-ish). Jollof rice!

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Mostly just pizza: Basil, sliced tomatoes, artichokes.
Pho: one chicken, one rare beef + brisket.
Poke: ahi only w/ almost every topping.
Chinese: orange shrimp, Moo-Shu (usually chicken), Mongolian beef. dumplings, string beans in garlic sauce, gai lan in sauce.

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We have very few choices - mostly Italian. Pizza, lasagna, Caesar salads…that’s about it. No edible Asian food on outer Cape Cod. The closest place is 1/2 hour each way. Our local Mexican restaurant didn’t survive Covid. We live in the land of fish and chips - can’t eat them every day and they don’t travel well. So we cook for ourselves.

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