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安徽菜 (ān huī cài) Anhui Cuisine, 徽菜 (huī cài) Hui Cuisine 安徽 (ān hu), Anhui Province is on the Traditional list of the Eight Cuisines of China, yet it remains the least known, even within China. There are, I would suggest, stronger candidates, not that there is anything wrong with Anhui cuisine. It is however seriously outshone by its neighbours. Anhui, capital Hefei, is in eastern China. This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. It is known for its use of wild foods terrestrial, airborne and aquatic. Wild herbs, wild mushrooms and bamboo shoots are widely used as are game meats. Although it is landlocked both fresh- and seawater fish are widely used. Techniques such as braising, boiling or steaming are used much more than the rest of China and stir frying or deep frying much less. Anhui is also known for being the alleged birthplace of 豆腐 (dòu fu), tofu or soy bean curd. Chinese folklore credits its invention to a Han dynasty prince named 刘安 (liú ān), Liu An, not that princes tend in my very limited experience of such people to indulge in kitchen matters. Sadly, tofu did not grant him longevity as he took his own life at the age of 57. I don’t think that was brought about by tofu, though. Also, according to Chinese legend, stinky tofu (fermented tofu) was invented by one aspiring scholar, 王致和 (wáng zhì hé), Wang Zhihe who sold his product in Beijing to make a living after failing the imperial examination. He later became a writer; not a chef. Chefs never invent foods in Chinese legends. Chefs never became legendary. His claim to stnky tofu is dubious as different types appear across China, including Taiwn. 八公山臭豆腐 (bā gōng shān chòu dòu fu), Bagong mountain stinky tofu is a traditional local snack in Anhui. Bagong mountain stinky tofu 蛋饺 (dàn jiǎo), also reputed to be from Anhui but found across China today, are jiaozi dumplings with a twist. Instead of the wrapper being made from wheat flour, it is egg. Sort of a one bite omelette, in fact. Fillings vary widely but pork and chives is most common. Dan Jiao Discovering Dan Jiao: A Lunar New Year Dumpling Delight 🥟✨#recipe #shorts - YouTube One interesting dish from Anhui, 李鸿章杂碎 (lǐ hóng zhāng zá suì), Li Hongzhuang Hotchpotch. This wasn’t invented by Li Hongzhang, a prominent Qing dynasty statesman from Anhui but named so in his honour. The name is often translated as Li Hongzhuang Chop Suey, surely a misnomer. It doesn’t resemble what most of us know as chop suey in any way. The dish is in fact a soup, using among among other ingredients sea cucumber, fish, squid, bamboo, dry tofu, chicken, ham and assorted vegetables. Lihongzhuang Hotchpotch - Image: n.sinaimg.cn The province is also known for sweet potato cellophane noodles 红薯粉丝 (hóng shǔ fěn sī), usually sold dried. These I find a bit gummy. Sweet Potato Noodles Steamed stone frogs 清蒸石蛙 (qīng zhēng shí wā) are ugly critters resembling, you guesses, stones. However, once skinned and cooked, they are delicious. One of my favourites. 黄山炖鸽子(huáng shān dùn gē zi), Huangshan Braised Pigeon is considered to be a medical tonic served in soup. TCM nonsense as usual. There is no scientific for any significant benefit, but it tastes good. When In I need a tonic, I add gin and maybe a slice of lime, but no pigeon or soup. Pigeon Soup - Image: guangyuanol.cn Finally, 臭鳜鱼 (chòu guì yú), stinky mandarin fish sounds terrible, but isn’t so bad. It’s just fermented then fried fish. Nothing like Icelandic hákarl, fermented shark or Swedish surströmming, fermented herring! Stinky Fish Otherwise uncredited images are from Meituan online shopping app.

This is starting to sound like an interesting premise for…I dunno…Netflix? Need I say more?

Chicken and other meats are usually chopped/ minced/ ground using cleavers all across east and south-east Asia - usually a two cleaver technique, one in either hand.

More smoked elk. With peas, potatoes and gravy.

Ottolenghi's starter was our dinner. And the first artichokes that I've ever cooked!

@RWood, thanks for that. The instructions are clear and I like the way you've laid out that recipe. I don't think I've ever put dill in my spanikopita before; I can imagine that making a difference. Question: why 1# 4oz of spinach? Is that the usual size of a package?

For what it's worth: I can't seem to find the episode on line, but on Adam Liaw's The Cookup, chef Jerry Mai prepared the chicken for Larb by chopping it finely with a cleaver and said it made for a much better dish than using ground chicken. She used some sort of Vietnamese chook.

Sure. I wrote this up for a family cookbook that I'm working on just to have it written down. We usually just wing it now. Some things I'll mention we found helped over the years of making it: Keep it thin, it helps with browning on the bottom and having less moisture. Use lots of feta. Most I've had are very sparse, probably just being cheap. Not sure what your oven is like, but I hate the one we have. It's a Kitchenaid and bottom browning is bad. So, I start it on the bottom, then move it up so the top browns. Don't put too much parsley, can be overpowering, lots of dill is good though.

I would annihilate that. The tuna looks amazing (I could take or leave the nuts personally) and the colours in the salsa are gorgeous. Rather poor photo in the Cookbook, that fish is way over

I think I do!

I was searching Eat Your Books for some ahi tuna ideas and thought the recipe for Seared tuna with pistachio crust and papaya salsa from Ottolenghi - The Cookbook sounded promising. I pulled out the book, saw the photo and almost changed my mind. I was envisioning crunchy, toasted nuts but this looks like the fish is coated with some weird green paste. Nonetheless, I persisted… I lost some of the toasty nuts in the pan but scooped them on to the fish after this photo so I got what I was after. The salsa is quite nice with papaya, mango, cucumber, onion, chilies, ginger, lime zest and juice and fish sauce.

I think this would be my main objective. But, you know, I don't have an "outside!"

Sour Cream and Caraway Potato Salad - red potatoes with bacon, sliced radishes, scallions and hard-cooked eggs and a dressing made with sour cream, mayonnaise, crushed caraway seeds, cider vinegar and sugar

I love spanikopita. Since this is your favorite version, is this a recipe you can share?

I have the smallest Blackstone they make and wish I'd gone slightly bigger, but I got mine for portability and storability so I guess I got what I wanted. Mine is small enough to run on a small green 1lb propane tank (its intended fuel source) but it functions much better when you use an adapter to connect it to a 20lb tank. Anyway, my primary use is for smash burgers. I can do four at a time and it's fine. These are made from cast iron and they're relatively thin so the heat isn't very even. But they're inexpensive and fun, so go bananas. One of my friends got one and did his weekly bulk meal prep on it. Cooked a bunch of peppers, onions, and chicken and whatever... minimal cleanup, a smart idea. It can also be a good breakfast thing, but the unevenness of the heat is something to consider with delicate items like eggs or heavy items with a lot of moisture like hash browns (which will brown unevenly if you just let them sit there). TLDR: Smash some burgers, make some breakfast, do some brick wrapped chicken, and sear anything outside that you wouldn't want to sear inside.

Spanakopita. I always follow my mom’s husband’s version. Still the best I’ve had.

@Alex same discount shows for me.

My page shows only $100 off an $800 unit, or 12.5%, which isn't so deep (dish) in my book. Does yours show more? P.S. The link in your post doesn't work -- there needs to be a 6 at the end of the URL.

If by outdoors you mean on my back porch, then yes. Seasoned it last night with flaxseed oil and paper towels. Took about in hour but got a decent base coat. Made “Oklahoma Smashburgers” by request of my children. None of us have any connections to Oklahoma or have been to Oklahoma so I can’t make any claims to authentic. But having made them once before on cast iron pans (again kids request) this was much easier and faster. It’s for all intents and purposes a 36” plancha. Takes a good deal longer to get to full heat, seems to work great once up to heat. Given that I was seasoning before I cooked and this needed to get the whole thing hot as possible, I can’t tell yet how effectively you can have zones. i have been given a fair number of unsolicited cooking implements for various Birthdays, Christmas, and Father’s Days. Usually with an unexpressed desire for some food or another. This is my favorite so far by a wide margin

I'll have what she's having! Actually I did but mine was all smushed up on the plate. And my portion size was considerably larger😋 I prepared this vegetable plate for my 97 year old neighbor. Lima beans with rosemary, garlic and EVOO; turnip greens with bacon and sausage; mashed potatoes with half & half and butter; and fresh sweet corn tightened up with a beurre manie. And no southern lunch is complete without cornbread.

Visiting the magnificent Krimml waterfalls, Austrias largest waterfall. They make you pay dearly (for the road, the parking, the entrance, …) and then they make you walk a lot. A lot. And up the hill. 450m in height. But then again … beautiful views 🤗 By the time we went back we were exhausted. On rhe way was a popular Jausenstation, basically a farm that doubles as a makeshift restaurant with basic, rustic food based on the farms produce. We arrived just before a major downpour … The first room of the farm was converted into a guest room. We enjoyed Gulaschsuppe with meat from their cows … Tiroler Gröstl - butter fat-fried potatoes, bacon, onions and their farm eggs … We enjoyed it so much that we ordered a second portion. The farmers daughter who served the meals was visibly impressed by little ones capacity for food. We explained her that we walked up the Krimml waterfalls and she smiled knowingly … For dessert a rich Kaiserschmarrn, again from their eggs and milk, served with a tart berry compote … And finally Löffelmilch, hot raw milk (so non-homogenized and non-pasteurized), whipped with sugar and then a shot (or two) of rum are added. Delicious 🤭 We were happy, the farmers daughter was happy and we got some (homemade) eggnog on the way … Did we sleep well that night (again) 🥳

I made this Spring Onion Tart with Chèvre, Dill & Black Pepper from Sunlight & Breadcrumbs by Renee Erickson the other day. I added mushrooms and a few asparagus stalks. It’s been breakfast (and the occasional lunch) since.

@KennethT I use an ordinary flour tortilla. https://www.missionfoods.com/products/ I get these @ MarketBasket , as they are larger than the ones @ Tj's I have not looked into the various varieties from this brand. these are soft , keep well in the crisper. you have inspired me to look more closely into their varieties , esp the sodium content. thannks P.S. : I noticed their corn tortillas have very little sodium , and are ' soft ' Ill look into them this week. thanks again for the nudge to look more closely at the ningredients.

my rep's response: They are a Belgian brand of chocolate, and not affiliated with Felchlin. In my opinion, it's good chocolate - but not as good as Felchlin. I guess they just use the same molds 🤷‍♀️.

What do you use for the wrap itself? Is it a flour tortilla (like you'd use for a burrito) or something else?