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@nymag
507 Postcards · 90 Cities
"I pick up takeout from the Queensboro for dinner — two orders of Chinese-style steamed flounder with tamari, ginger, and scallion oil, served with little containers of white rice and garnished with superthin spears of asparagus, and peas. It’s just a perfect dish, and generous portions, of which I put some back in the fridge, and add some pressed tofu to the leftover sauce, to marinate overnight."
Grub Street Diet: Laurie Woolever
