Hong Kong: Luk Yu Tea House

Yunfei introduced me to the uniquely Hong Kong experience of Luk Yu Tea House. It blends the Chinese and British in ways that you only see in Hong Kong.

As you can see, the décor blends English and Chinese elements. This is an elegant place with superb service and outstanding food.

Here is our waiter serving our pig lung soup. The lungs were much softer and finer than sponges. The soup was almond with a few thin slices of tangerine skin. The combination was a wonderful mix of sweet and salty with a hint of tangerine tang.

This chicken dish gave me the chance to refine my skills for eating meat off the bones. I've decided that I really enjoy this way to eat. It adds quite a bit of flavor and also encourages me to slow down and savor.

This beef dish was great but...

this brisket was superb, savory and tender. Each of us received our own prepared bowl.

As I messed with my camera, our waiter appeared out of nowhere and asked in perfect English if he could take our picture. As he took this photo, he made warm, witty comments to put us at ease. That experience perfectly encapsulates my experience at Luk Yu and is a wonderful memory of this singular city.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

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Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

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