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Archive for June, 2014

May not be Exactly as Pictured

The Cat’s lunch last week (Pineapple Room by Alan Wong).

Mahi Tempura Sandwich

Mahi Tempura Sandwich

With tempura dipping sauce and wasabi potato salad. The Cat brought home her leftovers for me to try.

Leftovers (Mousey Bag)

Leftovers (Mousey Bag)

Considering it was leftovers, the food was pretty good. The tempura batter was already soggy, but the dipping sauce was pretty good. The potato salad was a surprise. Instead of adding a mustard like Dijon, wasabi was added. A nice flavor kick (in a good way).

Lunch was for The Cat to meet with one of her client’s financial planner. The Cat gives a shoutout to I. In an indirect way, The Mouse does too. 🙂

Definitely would go for the potato salad again. Maybe next time with a roast beef sandwich or better yet, a porchetta sandwich. Hint hint. Mmmmm. Hee hee.

Not sure the restaurant has either, know they offer a kalua pork sandwich. Hmmm, possible, possible.

Enjoy. Eat well.

The Mouse

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The Cat’s Pictures

See previous post. Pictures from The Cat of her meal.

Lobster Bisque

Lobster Bisque

The soup was almost too rich. Almost. 🙂

Pan-Seared Salmon, Wilted Kale, Ikura

Pan-Seared Salmon, Wilted Kale, Ikura

Every component done well. The Cat was pleased.

Enjoy. Eat well.

The Mouse

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Second Meeting

Of the two journalists and two accountants. This time, at the Pacific Club, a members only venue that A is a member of. I went with all appetizers.

Oil Poached Tuna

Oil Poached Tuna

Pretty awesome, sashimi grade tuna, poached just so the outside is lightly cooked while the inside is raw. Think pan-seared tuna except more gentle.

Kampachi Carpaccio

Kampachi Carpaccio

Asian style sauce (soy sauce, sesame oil, etc.) another excellent choice. My only “complaint”?  Should have provide cold soba noodles to slurp the sauce (bread just did not do it this time).

Foie Gras

Foie Gras

On poached pears. Wonderful. One of the best I’ve had. I wonder, foie gras loco moco? Hmmm. Must talk to chef about that one. 🙂

The Cat ordered lobster bisque and seared salmon for dinner. Both excellently prepared.

Much thanks A for including us. Not just for the dinner, but also for sharing your experiences.

Enjoy. Eat well.

The Mouse

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Another old movie reference (my brain is stuck). No, not really (we don’t play mah jongg). Just some old, and new friends getting together. Two journalists and two accountants, all food people. One of the journalists, “A” was one of the first (actually the second) journalists allowed to enter PRC China even before President Nixon. Talk about having cred.

Last week, we met at one of her favorite haunts, Kirin Restaurant. Weird website, good food. The other journalist “M” did the ordering (and the paying).

BBQ Ribs (Chinese Style)

BBQ Ribs (Chinese Style)

A little on  the sweet side, some smokiness, not falling off the bone, but tender enough to be deemed very satisfactory.

Steamed Fish Fillets

Steamed Fish Fillets

An abundance of ginger and green onions (a good thing).

Stir-Fried Noodles

Stir-Fried Noodles

I guess we needed some kind of starch. Good taste. A little too much gravy (just a smidgen) for my liking. Not complaining, just sayin’.

Lastly, the pièce de résistance.

Roast Duck Bao Buns

Roast Duck Bao Buns

With duck meat. Not Beijing Duck, roast duck. Skin slightly crispy. Nice smoky aroma and flavor. Plum sauce on the side (didn’t need it). I could have eaten a whole order by myself. Just a plate of roast duck bao buns (and a pot of tea). Done 🙂

Much thanks to M for hosting.

Enjoy. Eat well.

The Mouse

 

 

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Wasn’t going to write about this. Not a big fan of non-stick cooking pans. But for certain dishes, the benefits of non-stick is much easier. I know some people suggest a well seasoned cast iron pan, but those need a little more care and feeding.

Saw this at one of the discount stores (price was pretty decent).

Non-Stick Pan

Non-Stick Pan

Have to remember to keep the heat between low/medium to medium (kind of thinly constructed). Makes great scrambled and easy over eggs (so far).

Last night, tried it on pan-fried tofu. Usually, in our regular stainless pans, the temperature and oil has to be just right or the tofu sticks and makes a mess. Tonight, no problemo. Less oil than normal, low/medium heat, eight to ten minutes each side. Trick is to drain the tofu as much as possible before frying.

Pan-Fried Tofu Steaks

Pan-Fried Tofu Steaks

Just a little bit of sea salt sprinkled on top. Maybe next time some sambal sauce on top. Hope I kept the label, it’s supposed to have a lifetime warranty.

Enjoy. Eat well.

The Mouse

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