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    • Since I've jumped into the conversation, I may as well ask a couple of other questions. I'm really more into pastry than chocolate (though I've read nearly this entire thread and I am tempted by much of your work!).
    • Post in 4 Days in Guilin
      DINNER FRIDAY
       
      Dinner on Friday was more of a family affair.  One of the people in my client company and the one who introduced me to the company in the first place, is also an old friend. So, I had dinner with her, her husband and just-teenage daughter as well as another friend.
       
      We chose this place which was conveniently right next door to my hotel. A "hot ticket" in town I was told and I believe it. It is an up-market Sichuan hotpot restaurant.
       
      We arrived at 7 pm and it was just beginning to fill up. Bright young things. Family groups. Loving couples. All sorts. By 8 it was rocking!
       

       

       

      3 Generations
       
      Of course, we weren't here to discuss the clientèle, but to get our fill. As soon as we were seated we were presented with this.
       

      Even the non-spicy side would be considered spicy by many. The spicy side is incendiary.

      We then collected things on sticks of our choice and parked them on the convenient stick parking thing at the side of out table.
       

      Batch 1 - far from the last!
       
      then they go into the boiling dual stocks.
       

       

       

      Pig Offal on Sticks
       
      So you want to know what's on the sticks? Are you sure?
       
      Various bits of pig offal - intestines, liver, bits neither you or the pig knew it had. Best not to know! Here are a few. By this time we were living in a micro-climate of chilli-laden steam so the pictures aren't as clear as I would like.
       

      Celery wrapped in pork.
       

      Enoki mushrooms wrapped in pork
       

      Quail egg on a stick
       

      In case things aren't hot enough for you. Pickled chilli wrapped in pork and cooked in the hot side of the pot.
       

      Pickled chilli stick and pig's blood.
       
      This we washed down with the local beer, Liquan. This particular line, 1998, was brewed to commemorate Bill Clinton's visit to the city in the said year.


       
      Finally, we were stuffed and requested the bill. This is calculated by the number of sticks you have in your stick bin. The various skewered items were on one, two or three sticks depending on price. Non-skewered items such as the pig's blood were priced by colour-coded plates - Sushi conveyor belt style.

       
      And so to bed. Next morning, I woke with chilli and Sichuan peppercorn still oozing from every pore! But a lovely meal.
       
        • Delicious
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    • Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
      Cannelé. Batter made with egg yolks, moulds coated with beeswax.
       

       
      The difference between the dark and light ones is just oven position.
       

       

       
      Vive la France!
        • Delicious
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    • Post in 4 Days in Guilin
      DINNER WEDNESDAY
       
      I had dinner in a restaurant next door to the lunch venue earlier.
       
      We started with a meatball and poached egg soup. This is the first time I've ever encountered poached eggs in a Chinese restaurant or home. Friends have always been surprised and intrigued by the concept. Just a couple of weeks ago I was asked to teach a young friend how to do them.
       

      Poached Egg
       

      Grilled seafood - Shrimp and Green-lipped Mussels with Garlic
       

      Roast Chicken - the House Specialty
       

      Spicy Tofu but not Mapo flavours.
       

      Steamed Fish with Noodles
       
       
        • Delicious
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    • Cook-Off 60: Banh Mi
      Today we’ve reached a milestone, the 60th edition of one of the most popular discussions that graces our forums—the eGullet Cook-Off Series. (Click http://forums.egulle...m/#entry1581324 here for the complete eG Cook-Off Index).
      In celebration of reaching Cook-Off #60, we’ll be discussing a sandwich that is a marriage of French and Vietnamese cultures. A sandwich that has crossed international borders and now finds itself on restaurant menus throughout the world. It’s served on fine china at white tablecloth dining rooms and it’s delivered on a paper plate out of a food truck parked in downtown Manhattan. Yes, friends, you’ve guessed the subject of Cook-Off #60-the Banh Mi sandwich, the current king of sandwichdom.
      • 116 replies
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