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Yes. In Mandarin Chinese, they are 大葱 (dà cōng), literally 'big onion' but often translated as leeks. They are also known as Japanese leeks. As a kid growing up in East Scotland* they were known as sybows but pronounced sybies in my local dialect. The history of the names is interesting. First known reference and from 1362 is as 'chibols'. This is derived from a Northern French dialect name, chiboule. The Scots sybow was a 16th century adaptation of chibol. * Wikipedia claims incorrectly that this name is from the west of Scotland. No, it ain't. In the west of Scotland they are referred to as 'spring onions'. There are many other names used in different places.

Had dinner at one of my son’s home. They cooked salmon, mashed potato and 3 greens - broccolini, beans and peas. The salmon was lightly marinated in honey and soy with a few chilli flakes and red peppers. It was very good.

@Pete Fred OK. you have a lot of work to do . take it slowly . change very little each Bake . Ill take all the remainders .

Fergus Henderson's Apple and Calvados Cake has been sitting in my to-do folder for literally years. Instead of watching my apples rot on the ground, I decided today was the day to finally cross it off the list. Rather than make his comically giant version, I scaled things down somewhat and made a couple of 10 cm (4-inch) ones... It was pleasant, reminding me of other French apple cakes which are mostly apple bound by a small amount of batter, although this was a bit more more cakey. The apples kept it nice and moist, but the dominant flavour was the spicing (cinnamon and cloves). In the restaurant, they give it a cider and Calvados soak, so maybe that's what I was missing.

Fission chips. 6/10. Perfectly OK. I'm at the Queen's Medical Centre in Nottingham. A few years ago I was at a medics pub quiz and the best team name was The Queen's Gynaecologists.

Grilled bangers, mash and (unmushy) peas. I like to remove skin and flatten banger into patties. Made a red wine and bacon gravy. Solid comfort food for mi esposo who returned from a solo trip to US first time since his femur fracture and surgery. We were told at his age (73) it would be a year to full recovery, and that he might never fully recover. He's pretty much at 100% now, 8 months post ORIF surgery (internal metal brace secured to femur with screws and wires).

Sounds like an excellent veg & seafood combo. I have one marked to try called Mussels and Brussels 🙃

Sprouts and shrimp Last night was BLTs that I've shared(and eaten!) a lot this summer.

to conclude : this is the CkMarrow pic'd from the first phase of the CkJell iPot . 1 X note that it did not melt . there may be some CkMarrow flavor in the pot , but Id guess not much. the flavor is earthy , but not like mushrooms are earthy . the flavor is not rich and delicate . no more CkBone chopping for me. there might be hints of Iron ( from the RBC's ) . so , there is a reason CkMarrow is not mentioned ( to my knowledge ) in Julia Child's tomes or served at 5 ***** FR restaurants . its work to get , and adds , if anything , nothing very delicious . but is for sure , a nutritional powerhouse.

Yesterday, I neglected to share this roasted asparagus with feta, almonds and mint from Sami Tamimi's new book, Boustany. I'll call out those little greenish red, pear-shaped tomatoes, kinda like mini-Kumatos They looked so dull compared to the brilliant red, orange and yellow varieties at the farmers market that I felt sorry for them and bought a basket. They turned out to be sweet, tangy and very flavorful. Today, I’m having leftovers from yesterday’s lunch. I went out with a group of friends to a local waffle place called Honey & Herb (full menu here.) I ordered something called “Salmon I used to know” which their menu describes as “A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions for a burst of flavor,” with a salad as my side. I brought home 2 of the trio. I disassembled them, stored the components separately in the fridge then toasted the waffle to crisp it up and reassembled.

addendum : CkMarrow , https://forums.egullet.org/topic/168147-bone-marrow-chicken/#comment-2458735

I remembered to look unto CkMarrow , personally a CkLg from the IDS https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/12/#comment-2458890 I needed a tool to extract the CkMarrow for a taste test then it came to me : that tool is called a ' Metz ' its a Metzenbaum scissors https://www.entandaudiologynews.com/features/history-of-ent/post/not-just-the-scissors-the-story-of-myron-metzenbaum every kitchen need several , in different lengths taste test : from refrigerated , not salted : neither here nor there . not bad , not like CkFat . not scrumptious . but its there , ans Ill cut the bones when making CkJell.

Big week for me : 1 ) current COVID Vax Monday 2 ) Stop&Shop has chicken legs on sale again I bought two trays , 10 lbs , 19 legs. Im not sure why , but S&S has significantly plumper generic chicken than MarketBasket and they sell it at a lower price , on sale or not. and the CkLegs are very nicely trimmed , and ready to serve your purposes w no extra work. ready for the IDS. Right out of the tray. I chose 180 F , plan for 2 hours , then rotate once , 2 more hours . most of these will be iPot'd for stock one or two will be held back for MC [ The Cat ] , he plants himself in the kitchen when there are Ck aromas of any kind. two hours , top tray . the bottom tray was looking a little anemic , so I went w 185 F from then on . 4 hours 180F 2 H , 185 F 2 H . note that color . although there might be some pic issues w the color , they were more or less like this. very plump. I did not temp them , as Ive learned an important lesson : at these low temps , the skin // meat dries out a bit , and form a shell . that keeps the meat juices in the meat not in the pan, as the meat contracts as the temp goes up. as they cool , the juice stays in the meat . something happened w the second set , the smoke stopped , indicated on the IDS front panel . no idea why . brief panic . would I have to buy 2 more IDS ? a la CSO ? as this tool has become quite important for the cooking I now do . but it got sorted out some how thus the second set looks a little different took a sample when cool . MC insisted . I tasted the meat . it was delicious . and on the rare side . if there were no tendons , and sliced thin when cool this would make your antipasto tray and be a nice complement to Serrano // Prosciutto ham. this now moves over to the iPot thread , as this is going to be 3 X stock , later today . tomorrow Im back @ S&S for two more trays. one of my projects was going to be ' Smoked Turkey Legs ' the kind you eat at room temp or cold . it's looking like it's going to be S&S baby turkey AKA grande chicken legs. Ill cook them longer , but w a low temp start , to ' seal in the juices ' we have heard ' seal in the juices ' before , haven't we ? in this case it might be true.

scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

Ive posted this before , but its Sooooooooo good , it deserved another look Tj's green chili chicken enchiladas [ Fz ] , fontina cheese , green window onions . Superb. next time Ill remember to add some pico de gallo l home made or Tj's refrigerated . TJ's refrigerated items that are similar to Tj's jared are significantly tastier. this is on the regular rotation for sure. green chili enchiladas are one of my favorite Mex-Tex dishes . Ive had versions that are a cut above this , but that's a long trip to TX to those hole-in-the-wall spots. nothing locally comes even close to this .

I get them at my local H-Mart which calls them "Korean Leeks"

Mine is now on the way.

Does it need to be food donations or could he raise money (which is usually better for the organisation)? Maybe he and his friends could get pledges for the number of times up the wall in a certain amount of time

How do you say "Punt minus a half ?"

Smoked bluefish pate from Delish was excellent. Eggplant took too long to cook.

Burmese inspired dinner with Burmese Chicken from Milk Street and Okra-Shallot Stir-Fry from “Burma” by Naomi Duguid - the diced chicken thighs are cooked in a spice paste made from tomatoes, turmeric, red pepper flakes, lemon grass, shallots, ginger and garlic. Finished with some lime juice and cilantro. The okra and shallots are simply stir-fried in the wok with some turmeric, ginger, jalapeno and fish sauce. Served over rice

They're usually called Welsh onions in English. Allium fistulosum- and native to China. Negi (ネギ) just means 'green onion'. Naganegi (長葱) means ' long onion'. Very common here, all over Asia and in the UK. Probably everywhere.

While perusing the bins and the shelves this morning at the Tokyo Fish Market in Berkeley, where groceries and produce are sold alongside the fish, a bin with a vaiety of unknown-to-me Japanese onions caught my attention. I'd not seen them before, but it's not often that I look through the produce section of this store. I grabbed a package of Negi onions. There are several varieties of these onions, and I believe these are the Naganegi variety. There's a page that describes these onions, but have only quickly scanned it, perhaps read more tonight: https://sudachirecipes.com/negi/#Types_of_Negi_Used_in_Japan The plan for this weekend is to make Shoyu Chicken, and perhaps these onions will be used.

These are often sold in the west as pet food, but are used in Japan to make a type of dashi (Japanese 煎り子だし – iriko dashi). But they are also used in China. Dried Sardines (干沙丁鱼 - gàn shā dīng yú). These were landed and dried here in Guangxi. Used to add umami to soups or hotpots, etc.

Let it sit! No matter good the spoon tasted