Meditations on Dim Sum

Another too-short weekend! I’m mightily glad the evenings are lighter — all the better for post-dinner strolls, my dear — but I have Strong Negative Feelings about waking up when it’s dark out. Once again, daylight savings has made this unenviable condition a personal reality.

Back to the start, though, the start being Friday night. Hit up Southern Pacific Brewing Company for burgers (I got the Black and Blue, as last time), Brussels Sprouts, and beers — or Manhattans, for those not in a beer-drinking mood. My Manhattan was on the sweeter end of the continuum; not undrinkably sweet, but sweet enough. Lesson learned: stick with beer. The burger and fries — oh, the fries! — were totally solid. The fries, slender and golden, were better than solid. They were impermeably good.

These are homemade Micheladas, created/enjoyed on Saturday night. They're not related to our trip to Southern Pacific except that these are alcoholic drinks, and we consumed alcohol at S.P. #tenuousconnections.

Southern Pacific may feel warehousey (which, duh: it’s in an old warehouse) and be packed with startup bros, but it’s meeting a critical consumer need: the need for good, decently priced food & drinks. Try finding that on Valencia, and ye shall be lost.

Saturday’s adventures took us to the Richmond, that infrequently visited land o’ yore. We’d planned to bike from our houses* to the ocean, stopping on the way back for lunch (ambitious!). As it happens, hunger waylaid us. (Are you surprised? We were not surprised.) We stopped at Good Luck Dim Sum — Alex’s favorite dim-sum joint in the city — for sustenance.

Full Disclosure: When Alex suggested dim sum, I made the “Hmmmmm” noise I make when I’m thinking “HELL NO!” but want to appear more open-minded than I’m actually feeling. Those who know me know this noise. Alex responded, “Wait, do you not want to go because you’re not in the mood for dim sum, or because you’re afraid of it?”

The latter, sadly. Prior to this weekend, I’d had dim sum once — and that was only by accident! I’m skittish about eating foods I can’t identify, foods with gelatinous textures, or foods that may or may not contain shrimp. BUT, in the spirits of Progress/Open-Mindedness/Overcoming Personal Failings, I said, “I’m scared, but let’s do it.” And we did.

What I liked most about this meal was the element of choice. Choice — choosing what I want to eat, how I want that food prepared, the fork I select, where I sit, etc. etc. ad nauseam amen — is one of my favorite parts of cooking and eating, and the choices available at Good Luck were damn impressive. As we waited to order, I gazed into the display case, admiring the tender coconut shreds blanketing the desserts, the golden symmetry of the sesame balls.

Perhaps I should modify that statement: I enjoyed the coupling of choice and excessiveness. I knew when I placed my order that there was no way I’d be eating all that food, but it was uniquely gratifying to carry that orange plastic tray, heaped with food, from the counter to the table, other diners looking on in curiosity or aghastness. The woman behind me in line actually said, referring to Alex’s order, “Oh, I thought that was for the two of you.” WHAT?

“Nope,” I said. Pause. Another pause. Woman looked a little nervous. “We do like to have leftovers,” I finally said.

Alex, looking so dapper and about to dig in.

My favorite bite, to be sure, was the sesame ball. I’m gaga for sesame: seeds, oil, whatever form I can get. It’s difficult for me to write about the ball because I have no basis for comparison, but I’ll say this: the interior bean paste kicked up the depth of flavor in a way that pleased me. Murky red, one shade darker than a kidney bean’s coat, the paste tasted ruddy. It tasted like it looked. Beautiful in contrast to the ball’s light exterior.

On the other end of the enjoyment spectrum was the scallion dumpling, the loser in my Personal Food Judgment Zone. I love scallions, and I love dumplings, so what could go wrong? MANY THINGS. I’ll break it down nice & simple: first, the dumpling’s skin was ueber-gelatinous, a texture that greatly displeased me. Second: the dumpling’s interior had only two visible ingredients: chopped scallions and shrimp (which were not listed in the item description!). Third: Well, I don’t have a third. I’ll just restate that the dumpling contained shrimp.

Scallions rock, but shrimp do not. Sorry, seafood lovers, but shrimp (to me) look like outsized bugs. Someday, I will try one, but that day is going to take weeks — months? Years? — of preparation. As it was, I was unprepared for shrimp and did not eat more than a nibble of the dumpling’s skin, and that was good enough for me.

Man, writing this is making me crave a sesame ball.

Dim sum. It’s not a Garky Tradition yet, but it’s on its way.

In other exciting news unrelated to everything I’ve just mentioned, my mom and sis are heading to town tomorrow (cascading applause!). Yep, We Three Troublemakers will be reunited and ready to nosh. Mom and I are going to bake Sys a special birthday cake, but we’ll undoubtedly sneak out for some treats, too: likely Papalote (sys’ favorite salsa in the city), Boulange (mom loves their breakfastssssss), and, if I have anything to say about it, MISSION PIE. It’s been a few weeks since I’ve had one of their scones, and I’m getting itchy for one.

***

*Well, from one of our houses, but just imagine us starting from a point directly between our two houses, if that is easier. Which it isn’t, because maybe you don’t know where Alex and I live? To simplify: we set out from Alex’s house.

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One response to “Meditations on Dim Sum

  1. A jolly good post, indeed. It made me smile on my fanciful bus ride in as I was also a bit of a grump in the darkness of the a.m. (Damn you, Spring Forward!)

    I was a bit scared on my first dim sum trip, too. I usually go in a big group so I can sample and share and scorn, scorn, scorn all that is funky with the simple turn of the table’s Lazy Susan. (Tentative adventure!) The place we go to has these pineapple filling ball thingies that are to die for.

    I’m also interested to hear more about these scones…

    I’m hungry.

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