Tuesday, October 12th

The predicted rains came and the overnight rain continued throughout the day. The torrential downpour was accompanied by high winds all day.

Bruce had the day off and would spend most of it running errands. I caught up on my web work and did not venture out except for two short trips to Farley's and then, at 6:00, after partial clearing, I walked the two blocks down to Lingba Lounge at 1469 18th St between Connecticut and Missouri Streets.

There were only about 10 people in the whole place and few a trickled in while I was there. I made several attempts at interior shots of the place but the lighting was too low.

Click on the photos below for a larger image.

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I sat down at the bar and ordered a Lagunitas IPA, silently toasting Jerry as I took my first sip.
I had viewed the menu previously on the web and decided on the garlic noodles with fresh egg noodles, pan fried with garlic, green onions, peanuts, and house cured char su pork. ($11).

Char siu" literally means "fork burn/roast" after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat, typically a shoulder cut of domestic pork (although in ancient times it was also used to cook wild boar or other available meats), is seasoned with a mixture of honey , five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today's preparations) and sherry or rice wine.

These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues' may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed alongside a starch, whether inside a bun (cha siu baau), with noodles (cha siu mein), or with rice (cha siu fan) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.

Source: AbsoluteAstronomy.com 2009

I had a leisurely dinner and was able to nurse my drink along with it thus resisting the temptation to order another.

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On the way back to Bruce's I snapped this picture of Farley's.

It was very pleasant out. The rain had stopped and the clouds were breaking up allowing occasional glimpses of blue sky. The warm breeze felt wonderful. I thought fleetingly about going for a walk, wishing Betsy were there to join me, but got only as far as Bruce's.

The rest of the evening was spent reading Specious Species #3 and chatting with Bruce. We were both in bed before 10:00


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