Pretty much the same:

Cracker Barrel M&C with Lil' Smokies
And a few glasses of Valpolicella ripasso.

A week later, corned beef, potatoes and cabbage.

David

Lol.... dinner of "people who are bored and couldn't be bothered to think what else to make and happened to see this in the pantry"

Yes! The fresh halibut is coming in early this year. We haven't bought any yet, but have seen it for as low as $22/lb. We're waiting to get it off the boat, which will be soon I hope.

I got a beautiful piece at Costco. I think that's what I paid. $22 lb. It was delicious...I would buy it again.

Speaking of fish, I had steamed Cod tonight and Winter Melon soup, rather simple and modest dinner tonight. IMHO opinion, of course, I find no better way to enjoy a quality fish than the Cantonese steamed style--it's just exquisite.

My parents came to town for the weekend, so we tried out an Italian restaurant in the KC Metro. Starter was a gnocchi dish (decent), along with complimentary (warm) bread and baba ganoush. I opted for the beef bolognese which was also decent. Dessert was tiramisu at home to celebrate two birthdays.

Steamed is the only fish cooking method that I don't like at all. Extremely popular in Asia I know, but no thanks.

Boiled chicken, rice and cabbage.

David

Why don't you like steamed fish? Just curious. Depending on the fish, I find it's usually the silkiest and most easily flavour infusionable version...

YaYas?

Speaking for myself, I am not a fan either. It seems bland or something. I like a crust (not skin) on fish that you get from frying or grilling.

I like a variety of textures (give me a grilled fish and chips is something I haven't had in a long while but will gladly go for) but there's nothing like a properly steamed fish (assuming the right fish)...
Great... Thinking of BBQ stingray... Wonder if I have any sambal at home...

I'm with Corky. I want that surface sear. Also, silky is a good description for steamed fish. I don't want my fish silky, unless it's raw. That's the big problem for me.
Pan fried, grilled, deep fried, blackened, sauteed, smoked, ceviche, or raw please.

RE: Steamed Fish

Ah, I'd agree with YYZ here where with the right fish, there isn't anything quite comparable to having it steamed & flavored properly, which I'd imagine differs slightly from chef to chef. However, there are fish where I probably would never have steamed. Some fresh fish can get quite expensive, but my favorite one--no idea its name in English--is the one with the most bones, called suong-yeau. It's not expensive, easily affordable, the silkiest & most flavorful (at least to me) and really just fabulous steamed properly. Though, the bones are a pain to deal with and not for the faint of heart, where if one weren't careful, one of the small three pronged bones can latch on to one's throat like a climbing hook.

Though, I've always viewed creatures from the sea as second class culinary animals and have always preferred the land ones (think four-legged here), I do enjoy things from the sea in a variety of ways. For instance, I much prefer Halibut seared & grilled and really can't imagine having it steamed, and not sure if my favorite bony fish could even stand up to grilling. Of course, I'm a sucker for some good old fish & chips with vinegar.

Today, I'm leaning towards just enjoying HK's street food and maybe a late dinner at my favorite local restaurant, if only because I think they're relieved some Western business has returned (can't recall a time when every member of the restaurant staff thanked me for the patronage on the way out) and, frankly, I want to spend some of my hard earned $$ there.

My final day in HK to enjoy the city's wonderful culinary delights & treasures! Will be heading for SG tomorrow and my time won't be as free & leisurely as it had been here, but looking forward to trying the Shangri-La's buffet.