EGGPLANT FOR KINGS

As a warmly self-appreciated part of my neurotic personallity, I pick the pipes I am going to smoke often a few days in advance. The pipes for Saturday are a Royal Dutch oval-shanked Dublin, a Dunhill stubby hallmark-banded shellbriar billiard, a Charatan Prince-shape from the tail-end of the fifties, and a Sunrise Apple by Comoy. Oh boy. I'm looking forward.

Today's smokers are a Charatan black sandblast Canadian, A Dunhill shellbriar bent bull, a Dunhill Bruyere Dublin, and a Peterson pot which I refinished.

[Naturally I shall be the first in the building and the last to leave today. Because I hate rushing about and stumbling, unlike my coworkers. Bus schedules and pre-planning are key.]

Similarly I have pipes I prefer for other times of the week, after lunching at certain regular places. Food is, however, not decided upon in advance. I might have anything. Dishes that are new and interesting, old favourites, and things that strike my fancy a few hours beforehand or right before placing my order.


The most enjoyable lunch recently was salt fish and eggplant with rice ( (鹹魚茄子飯 'haam yü ke ji faan') and sambal, earlier this week. It was delicious, and the place was quieter at that time, it being late in the afternoon, near their closing time.
Peaceful. Comfortable.

It's a classic Cantonese home-style dish. Not ultra-refined, but comforting and tasty. Not something many Anglos will go for, but a nice overlap with Mediterranean ideas (eggplant) and coastal Northern European (salty and savoury parts). Think surströmming, gerookte paling, stokvis, lutefisk, smoked trout, bacalhau, and fishy things of that ilk.

If you're planning to make this at home, use fermented salt fish (梅香鹹魚 'mui heung haam yü') for the best results. Plus shredded ginger and a little chopped garlic.

A little chopped scallion for garnish is excellent.



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