Cantonese fried noodles and an avocado.

Grilled salmon, grilled scallops, grilled zucchini, baked candied acorn squash rings, shrimp pot stickers.

Now I'm pining for Canto fried noodles.

Me too. Since it's usually easier to find parking on Sundays, I may just pick up some Canto fried noodles. The ones I prefer are the browned to a crisp on both sides with the fish, shrimp, chicken and some assorted veggies in the middle with the sauce, where some of the softer noodles are soaked in between. At the restaurant, it's cut up in triangles, like a mini pizza; so, not sure how they would prepare it to go.

Yeah, I like it when it's a bit crispy like that, but not too crunchy... and I too like to soften the noodles a bit with the veggies and stuff.

Just be careful that they use the right noodles. There's a place I know that uses HK-style wonton noodles and not egg noodles. I wasn't happy about that.

I find chinese noodles need to be eaten fresh. The flat rice noodles "mushify" after you put them in a microwave to reheat and egg noodles go soft and chewing (not in a good way) if you use a microwave as well. Interestingly enough, putting chinese dumplings in soup and then microwave doesn't have the same effect. But I usually just keep a pack or two of dumplings sitting in the freezer in case I need a quick lunch (warm up some broth, dump a pack of dumplings in, add a few stalks of sliced bok choy, season to flavour et voila!

Great.... now I have a hankering for lamb dumplings.... and most of the restaurants nearby that serve them are closed right now...

Wait, ...?! Ok, that is just weird.

It wasn't very nice. One time, ok. Maybe they grabbed the wrong noodles and didn't notice (hard to considering one is bright yellow and the other one is a quite dull yellow). After they did it a second time to me and one time to my colleague, we refused to order anything from them again.

Oh, wow! It's never happened to me, but, if it did, I'd just chalk it up to a one time unwitting mistake. Of course, if it becomes a regular occurrence, I'd probably never return.

It is certainly much better fresh. Do you mean "haw fun"? Those reheated kind reminds me of eating chewy mashed potatoes. I don't recall if I've never microwaved dumplings, and not sure if I've ever bought them frozen.

Cavatelli pasta with glazed short rib over micro greens in Parmesan cream sauce...take out.
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Yes (hor fun/haw fun). To me, it makes it slimier and mushier. Not mash potatoes-like but not good eats. That said, if you buy the fresh packs (usually located somewhere near the chiller section) you have to use it the same day. If you put it in the refrigerator it hardens and isn't good either. They used to sell rice noodle sheets here (essentially before they're cut up into noodles), but if they got cold (eg, someone put them in the fridge), it just ruined it. peeling them apart is like peeling dried paint.

I used to make dumplings with my mom.and then we'd freeze them until ready to serve them... but it was just so time consuming. And for the price difference, it just wasn't worth the effort. So now I keep a tray or two in the freezer. If I'm hungry, just toss them in some broth (on the stove) and done. The only time I put dumplings in the microwave is if I can't finish them (sorry, yyznomad has me outclassed by quite a bit). But I don't notice the chewiness of them as long as they're in soup first. Definitely not an issue if they're steamed/pan fried and then into the microwave for reheating.

love them and not together. I never think of avocado with Asian food except sushi.

for the crispy pan-fried noodles to go - in theory the fried noodles are in a to-go flat box, ala styrofoam. The sauce topping / meats are in a soup-bowl to-go with lid.
in theory ramen and pho are similar - the soup and ramen (pho) and toppings are in separate containers.

Ok now you got me wanting tonkotsu ramen!

The together part was just coincidental. I had one avocado left and it was already ripe for at least a day so it was either eat it or have to throw it out by noon-ish tomorrow.

As for the cantonese noodles, it depends on the place and how much you pay for it. Most places put them together, expecting you to be eating it shortly. But for many "soupy" things, they'll separate it... I suspect if you ask them to keep it separate, some will, but might charge you for an additional container.

For supper (not dinner) was a bit peckish and had an excess of raisin bread so... franken-french-toast... now to go do some house chores before going to bed... need to use up some calories.

Aren't supper and dinner basically the same thing?

Blech... I despise raisin bread! :p

Grilled Boneless Pork Chop with White Rice and BBQ'd Onions. Dessert was a Ghiradelli Chocolate Square with Caramel inside.

This kind too?


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This looks incredibly appetizing. Generously sprinkling some Parmigiano Reggiano (I use a lot, and eat it plain too) on it, and I'd have this for breakfast, right now! Yes, I'm one of those who aren't constrained by the notion of "traditional" breakfast food, and have absolutely no compunction having what most consider as dinner fare for my morning meal, when rare occasion strikes where I want more than simply black coffee.

PS - Ah, it sure looks much better than that can of raisin bread. Until now, had no idea it came in a can!

It had some toasted breadcrumbs on top which were completely undetectable. I should have added some parm but was too lazy to grate any. It could have used the parm saltiness so instead I added a little Maldon salt. Overall...very good dish from North Italia.
I can easily eat dinner for breakfast except for fish (smoked salmon/lox being the exception).

I once bought a suitcase so I could haul back a dozen cans from New England to Tennessee. I then distributed them to peers at work. Two out of twelve loved it. Six out of twelve made the gag me with a spoon sign. The remainder were to scared to open the can.

Brown bread is a New England staple. I think it comes from the B&M plant outside of Portland, ME. It also comes in a non-raisin version. It was a staple in my parents home when I was growing up. We smeared it with butter or cream cheese and it was always served with baked beans. The primary flavor is molasses. I have a recipe and all the ingredients but haven’t gotten around to baking any. Of course there is a can in the pantry with other hurricane supplies.

Perhaps, it's because I grew up with my grandmother's cooking, but I much prefer the food style from the North--it's definitely more in line with my natural tastes.

LOL...using a spoon would probably have been my natural inclination too!

Same here :) My parents were from Maine and this brown bread along with the companion baked beans was a regular Sunday night treat.

https://cimg0.ibsrv.net/gimg/www.fly...fc654f4d06.jpg

Hm, never knew this was a thing, until this thread. Now, I've got to try it, if only on general principle.

https://www.northitalia.com/
I didn't mean that it was a Northern Italian dish (although it is since it is meat and creamy sauce)...North Italia is the name of the restaurant. Good food but way too noisy to eat there. They are actually owned by the Cheesecake Factory group.

Ah, gotcha! I suppose perhaps it's from my grandma's influence, but, in my very humble opinion, I just think those who prefer more the Northern style to have more refined taste buds. So, that was my first thought, and never occurred to me it was the name of the restaurant.

Apprently not.... Dinner is what normal people do, then supper is something you have at like 9 or 10pm.... I never knew before, but that's likely because I generally don't eat that late often.

Growing up, we had breakfast, lunch and supper (at 6 p.m.), unless we went "out to dinner." Dinner was Sunday after church.

Supper depends on where you are from. I've heard of it as a later, light dinner but also as an synonym for dinner for the posher/aspiring Brits, and Australians, while a dinner for the British working man was supper (vs. high tea). Term originates from the French word souper which is the evening meal, usually served with or featuring/highlighting a soup. The contemporary terms for the main meals in France (petit dejeuner, dejeuner and diner) supposedly originate from the aftermath of the French revolution where there was hunger due to collapse of food production (and distribution?) so there were only two meal pushed later and apart. In French-speaking places that predate the French revolution and were not touched by so (e.g., Belgium, Switzerland, Quebec). dejeuner, diner and souper are used.

ditto about not knowing bread in jar / can until today. Alas there are too many bakeries making fresh bread daily so no canned bread for me.

a large bowl of corn flakes, and a banana

Ground Turkey and Black Bean enchiladas

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NYT Recipe cheesy pan pizza with pepperoni, hot Italian sausage, caramelized red onions, green and orange peppers with Rao’s pizza sauce.

Spoken like a true northern Italian. ;)

It would be an interesting thread: Which region/s of Italy has the best food. I don't expect an answer to the question. :D

Chicken with snow peas and cashews over basmati rice.
https://cimg2.ibsrv.net/gimg/www.fly...cdfa15091c.jpg

Looks nice, Corky. Is this your own creation?

Thank you. Yes and no. I rarely follow recipes but I did run across a recipe for chicken with cashews and sugar snap peas. I used snow peas, onion, carrots, red peppers, hot sauce and cilantro. But I don't usually think of using cashews and I am really glad I did---that was from a recipe. . Sauce is kind of the old standby of soy, rice vinegar, garlic, ginger, hoisin, cornstarch, sambal olek. . I tossed the chicken in cornstarch & soy before cooking it which I also got from the recipe. I would make this again.

That would be like picking your favorite kid. Love it all.

Arthur Avenue in the boogie down Bronx, NY. Followed by Hoboken, NJ. Then Little Italy. Honorable mention: Passyunk Ave. South Philly. And some street in Boston. I was up there for a conference 6-7 years ago. Remember eating at a really good Italian restaurant. No idea as to the name or location. But I do recall numerous restaurants on this street. Most of which were Italian. Lots of wine consumed that evening.:)

big salad with BEC croutons & red cabbage plus Boggie dog freshly-ground pepper

dessert platter:
Harry & David pear
Harry & David raspberry galettes
whopper (Buster endorsement)
mini 3 Musketeers


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or it’s like asking which Nation has the best food. We are all so lucky. It’s all so good.

one Italy question - is there chocolate cake in italy? Never found it. Budino (pudding) and gelato sure. But not cake. We couldn’t even get a chocolate wedding cake. Great italian wedding cake but not chocolate. A

Cornish game hen, Montreal seasoning, grilled
Sweet potato, baked
English peas, steamed

LOL...given so many regions on the Italian mainland with such diverse and wonderful local cuisines, it would surely be a debate that has and will endure until time immemorial, and certainly one that I'm not going to venture more than I already have on this thread.

So, I'll default to Corky's position which was very aptly put, in my view.