I don't. There are a zillion ingredients available to me, and I'm happy limiting my eggplant consumption to restaurants/take out. Mr. CE does the same with ingredients I dislike that don't lend themselves to solo consumption. (By that, I mean ingredients that can't easily get thrown into a breakfast, lunch, or snack that one of us is consuming solo. For example, I grew cucumbers the summer despite the fact that he does not like the flavor of cucumbers. But it was easy enough for me to slice them to put on toast in the morning, or throw into salads at lunch.)

Yeah, if it's just the two of you, as in our house as well, one dinner. But as we're now both working from home (I'm still getting used to having company every day :)), we have different lunches probably 75% of the time or more. And I usually wander into the kitchen between 11:45 - 12:15 and my wife more like 12:30 or even later.

In fairness, most of our friends (including my brother) with children have two separate dinners pretty frequently, and sometimes even different dinner times, with the kids eating more around 5 or 5:30 - which I still can't comprehend since I'm usually still working then,

You both are Top Chefs and cook better than the above average high-end restaurant.
having eggplant only at restaurants is like only getting mexican food at Taco Bell and not Rick Bayless.

Growing up we always ate dinner together, but I definitely know people who do separate dinners for kids. We're both working from home and breakfast and lunch are both on our own, unless one of us feels that there's nothing to eat and goes to pick something up.

I'm not sure I follow your analogy. Have you ever cooked eggplant before? It's sort of like sausage making -- I'm happy to let chefs prepare it because most preparations are very salty and fatty, and if I cooked it myself I'd be reminded of that.

Have you cooked eggplant? Most people I know who would eat it regularly are happy to let others cook it for them and rarely cook it themselves.

"Mediterranean" salmon:. A whole filet of salmon baked with pesto, dill, artichoke hearts, sun dried tomatoes, capers, and kalamata olives on top. Unsurprisingly, quite filling.

Served with sauteed cauliflower "rice" on the side and an easy drinking Pinot (Calera) to drink.

Fish taco night
homemade guacamole
mexican rice (rice, cumin, chopped tomatoes, olive oil)
corn tortillas
bonus chicken apple sausage
bonus quesadilla

desserts tbd
still not drinking Jarritos or Topo Chico! Whacky.

I love Eggplant when it is in Chinese Garlic Sauce, as well as sliced, breaded and fried (Parmigiana), but I wouldn't know how to prepare it myself. My Filipino BIL takes Chinese Eggplant and dips it in egg, before frying it. I wish I could have some now after all this talk, but he is the Philippines and we cannot travel at this time.

with all your food knowledge, I think that you could do it, even using a recipe first. You’re Teddybear. If Teddy KGB can be wild and successful, then Teddybear can cook eggplant.

since CE had expressed interest in the swordfish and eggplant dish, I figured that they can’t get it at a restaurant so the only way they can get it is to cook it themselves :-). I know it was some eggplant dish that somebody else here posted...

now I’m tempted to try and cook eggplant parm; aka Melanzana. I used to get it at Jackson Fillmore italian restaurant in 2001/2002, so I’m convinced that I can cook it albeit with Rao’s marinara as a fun cheat element. I also love chicken Parmigiana and I guess that’s why it’s logical to buy boneless skinless breast (or thighs).

this ft is the best! I’m so thrilled with my cooking. I love that I can buy avocados and make guacamole instead of buying it at Safeway or a taqueria. It’s all thanks to you!!!!

I've prepared eggplant parm before, but it's time-consuming and so much easier to just order it at a restaurant.

And leaves oil splatters all over your kitchen!

Eggplant is one ingredient that I’ve never really appreciated. I don’t hate it, and will certain sample it when it’s in family style dishes. I just find broccoli, cauliflower, green/snap peas, and carrots to be more flavorful. Some squash fall into the “not excited about” category, too. And don’t even mention baby corn. I love corn on the cob, corn soup, creamed corn, but those little baby corns are just blah.

Yes. Which is another reason why it is just better to have it when dining out.

I'd love to make this at home but I tried several recipes online and couldn't find one I liked. I used to LOVE the creamy pasta flavor of Tuna Helper, but they don't stock it in stores here anymore and the only way you can get it online is a 6-pack for $30. That's a bit nuts I think.

If I were to guess, my first guess would be that mom copied it down from some Betty Crocker cookbook. She's anything but a gourmet cook. You've probably found and tried hers, but without the nostalgia of the slightly yellowed index card.

I’m sure I’ll be cooking eggplant inefficiently and I’ll be aware of the oil risk :-)

What exactly is baby corn - is it real corn?? I’ve only seen it canned and in Asian soups.

Once again, I am curious. Did it never occur to you before March of this year that you can make things and cook meals at home? You must have really liked going out to restaurants as you ate almost all of your meals out and yet you say you don't ever want to go to a restaurant again.

https://cimg7.ibsrv.net/gimg/www.fly...1de2c038d.jpeg

I’d say you’d led a sheltered life if you never had uncanned baby corn.

I rarely had time or energy to cook basic meals pre pandemic. caviar was my online friend.
Now all has changed. My decision to eschew restaurants is offset by my spouse’s occasional desire for carryout, since I’ll end up eating the leftovers.

I’ve only had baby corn at Asian restaurants, so I’ll assume they’re canned or frozen.

I think a key compatibility indicator is each person's willingness/interest in cooking. I can't imagine getting delivery or eating out daily, but it works for some couples. But I'd hate it if my partner had no interest in cooking so it was either on me or we would get delivery. We trade off or both agree to delivery/carry out/delivery. (He's grilling chicken right now. I made a beef saag last night.)

Broiled wild salmon (previously frozen)
broiled wild cod (Costco frozen) - MSY suggestion of salt & lemon, with olive oil instead of butter...
baked potatoes
roasted beets
leftover Mexican rice
raw carrots, cucumber, radish
homemade dill sauce

Schedule logistics are also a big factor... it was easy to delegate cooking to 3rd parties :-)

Which is what I ended up doing last night from Olive Garden w/Spaghetti all covered in their meat sauce.

Gao- please stop with the nicknames, I have said it before that I don't like people making up variations of my handle. Thank you in advance.

I’m really inspired by the eggplant parm posts. Let’s see what occurs. I still can’t get over how much I loved the Costco wild cod. Total game changer like making my own guacamole.

has anyone bought the Costco pho? I love pho. I do want to try the different meat offal for it because the pho tripe & brisket are my preferred elements. Once I finish off the Costco Tainan noodles (which really aren’t great), I’ll buy the Costco pho because no way am I going to yet try making it. I don’t even own the Sriracha style sauce at the restaurants, and I Eschew Oyster sauce because of the unneeded calories; the red Sriracha lacks calories, like Tabasco.

sorry buddy (really, I’m your big fan!) - I was only suggesting that you could make eggplant but I wasn’t saying that you’re Teddy kgb. That’s someone else :-). I only refer to you as Teddybear. I’m realizing it’s not teddybear99 and I’ll try to remember better that you’re teddybear99. I think my phone is also adjusting to you being teddybear99 with the lower-case T :-)
but no offense intended!
just as an aside, my name is “gaobest” - all seven letters.

The thing with most restaurants offering takeaway is even a modestly competent cook (like moi) can make something that is as good or better. I just can't imagine eating out every night. The food is usually of poorer quality and loaded up with salt and fat.

I like eggplant. I usually just grill it then serve with oil, garlic and parsley. Easy peezy.

That's not bad. There's a local restaurant near my parents that makes amazing eggplant parm. One meal from the restaurant is easily three normal meals, whether eggplant or other meals.
This. I use very little salt when cooking.

Funny that several people said they would only get eggplant at a restaurant - pho is something I would only get at a restaurant, and only from a place where I know they're spending the hours it takes to make the broth correctly.

Why not from a grocery store? Because I don't believe mass-produced would be the same as the old man adding his 100 ingredients in a small, dingy kitchen.
Why not make at home? Because the cost of the ingredients to make a large batch, that would have to be frozen, far outweighs the cost of getting two bowls of pho for our dinner.

We recently tried a small family run Vietnamese restaurant nearby...just bahn mi for lunch, but they were excellent. They serve pho and also buncha Hanoi, which is something new to me but looked interesting. That will be first on our list next time we're in the mood for pho takeout.

Ooh nice about eggplant! I’m using your tip / info... cheers!
and agreed about restaurants - I’m aware about restaurants even during the years of eating there and getting carryout throughout the years.
Life analogy - I was Star Alliance Gold for a decade. I surrendered all status and now I’ll never be able to enter a LH SEN lounge; at best, I can enter UC (RCC) or maybe LH Business lounge, if lucky.

I agree about pho and Asian noodle soups in general. There are stunningly fantastic places within a mile from home with great Asian noodle soups where the restaurant knows to keep the noodle content separate from the soup and other ingredients for carryout. Considering that I used to frequent these places over a couple times a week, I’m just in a mega lifestyle shift. I can’t believe this myself. Anyway I am curious about the Costco pho.

You are concerned about the few calories in a couple TBS (at most) of oyster sauce (9 calories per tbs) yet you eat dessert every night, lots of grilled cheese, pasta, pizza, sausage, croissants, bread etc. :confused: :p

“unneeded calories” - there are a couple of other things wrong with oyster sauce, which is why I don’t consume it. I’m perfectly happy with only adding Sriracha sauce with the garden and jalapeños. I quit with the bean sprouts after reading the Lucky Peach interview with Turtle Tower owner (Sf) about North Vietnamese style pho. Basically he said that the bean sprouts cool down the pho too quickly, which is why northern Vietnamese pho (and at Turtle Tower) is not served with bean sprouts. I actually think they’re only served with jalapeños and, of course, the sauces on the table.

Meatballs (sautéed 3-4 minutes per side, covered, per LapLap - big yay)
fresh spaghetti with Rao’s marinara (Costco)
fusilli with cheese
Caesar salad (new best recipe)
raw vegetables

Agreed. Personally I can't see the point of take out from a restaurant at all. 95% of the time I, or Mrs LHRSFO, will cook. If not, we simply buy a ready meal from the local supermarket. I really cannot understand why anyone would ever get a take out from a restaurant, although I know they do - there's one house opposite which gets two UberEats a day. More money than sense in my book.

We don't get takeout often, but I think there are three reasons - first, if you're on the go and don't have time to cook. This will be the case for us tomorrow. Second, if you get something that you can't easily or affordably make at home. An example of this: My wife doesn't like lamb. When we want Indian food, I like the opportunity to order lamb. So, we could make two dishes at home, or we could simply order takeout. Much easier, and probably cheaper once you add everything up. Third, and this won't apply to everyone - when you really want to go out to your favorite restaurant but its -5 F in Chicago! Tip your delivery person well then!

I'd say we have takeout maybe twice per month. Usually one lunch and one dinner. We go to a restaurant about once per week now, much less than pre-COVID.

I occasionally order from DoorDash or opt for take-out, usually when I don't have time to cook, although the weekend before Cobaka passed, I ordered food because I could spend more time with her.

When I order, it's usually something I don't cook or stock supplies to cook.

My wife, who is ill from Cancer, does not like to cook anymore except for simple things like scrambled eggs, steamed veggies, or anything she can microwave. I usually work 10-12 hours per day and don't want to end up cooking/cleaning when I get home after 8 pm, so we end up getting takeout for dinner 6-7 days a week. We try to get healthy things and know they costs are a little bit higher than if we cook ourselves, but it is what makes her happy. You know a happy wife makes for a happy life, and we can afford to do it, so we just eat takeout. She also has a friend who does meals for a living, so she will order the Filipino food from her which has portions large enough for 2-3 meals for her or 2 meals for me if her friend cooks what I like. She eats little amounts at a time such as one Wendy's Grilled Chicken Sandwich would be two different meals for her, so in the long run it really doesn't cost that much more than if we cooked ourselves.

Now to get back on topic, last night we had

Wendy's Grilled Chicken Sandwich for my wife with a bottle of Ensure Vanilla protein drink
Left over Salad from Olive Garden that I added cheese and bacon bits along with Ranch Dressing instead of their classic dressing for me
1/2 of a Wendy's double stack plain with a half scoop of kibble for Bayani

I made a simplified oyakodon last night. Chicken stock, soy & mirin simmered, add thinly sliced chicken breast and sliced scallions, bring back to a simmer, add a few beaten eggs, let them set and serve over rice. When I was growing up my mom used to make katsu donburi with a recipe she got from our Japanese expat neighbors -- much more time consuming and authentic but this was still delicious and took only about 20 minutes, since we already had cooked rice.

Sorry to hear about your wife’s cancer.

Is the Filipino food less salty, lately? I always preferred ranch dressing at Olive Garden over the Italian dressing. Wendy’s was always my go to drive-thru 10-15 years ago. Then a Chick-fil-a opened across the street, and Wendy’s usually loses that race.

I’m excited that 20 minutes was all it took! Fun. I know about your Zurashi (sp?) rice cooker, which is extra bonus. I’m curious to try this dish. Maybe. I do love donburi.

Ditto - I knew it from a previous post, plus I know and recall the origin of the beautiful Teddybear99 name :-)

Zojirushi.

This is the version we did last night: Japanese Chicken-Scallion Rice Bowl Recipe | EatingWell

Serious Eats has a version that's a little better (uses dashi/hondashi): https://www.seriouseats.com/recipes/...wl-recipe.html

After a keto lunch of buffalo wings and salad, I gave into a cheat dinner of pan pizza and a few glasses of Rosso di Montalcino.

Oh well, 2 steps forward and 1 step back.

teddybear99 , I am like the others who am sorry to hear about your wife's cancer diagnosis and hope for the best.

The last week has been little cooking as my folks have not wanted to eat a dinner lately. Monday night, they wanted Chili Dogs; Tuesday they ate crab salad which they received during their food pantry visit; last night, they ate microwave burritos they got at Walmart while shopping, and tonight was leftover Popeye's which me and an old college friend brought home as they are renting him a room as he took his severance plus unemployment pay from Illinois and decided to move.