Ddanno

Really cool thread. Thank you for writing it.

If you need a second husband I'll happily become non-monogamous. Every time I see those pics I get hungry 😁

Moe is one lucky lad

I don't have any experience with them, but given that the two most important elements of an oven are being criticised quite heavily, I'd give them a hard swerve and look elsewhere.

I want that.

@pastameshugana That's a day in HK done right Sir. I'm very jealous.

Less noodles?! Heresy

Thank you 😊

What's an A4 box please? Google only wants to show me paper

Gawwwd I need some dumplings

Oh that sounds amazing. You lucky thing!

Are scallops and halibut reasonably cheap where you are? They're on the upper end of the seafood price scale (ho ho pun very much intended) over here

Yeaaaahhhh get that in my belly

One of my favourite gentle youtube channels had a taste.

I've never seen that shape before, I bet it holds sauce like a champion

I've never seen or really thought of donkey as being a meat source and, after five Shrek movies, those captions make it sound like Donkey cooked the dishes 😄 (in my head anyway)

I'm absolutely loving reading through this thread @liuzhou. I'm a big fan of Fergus and St John. Thanks for putting it together. There's also cooking en vessie, where (usually) a chicken is poached inside a pig's bladder- which is later discarded because it's basically rubber https://en.wikipedia.org/wiki/En_vessie?wprov=sfla1 Sorry for the necrobump

That sounds fantastic

It's incredibly white where I am. I have to pay a £3 premium for soy sauce that's worth seasoning your food with. I would *love* a market that has all the bits

See this with all sorts of great cuts now, sadly. Pork belly, lambs kidneys, neck and breast and any cut of veal have all skyrocketed here. About the only meat that hasn't increased ahead of inflation is chicken

I spent the last 17ish years in London and was eating out a lot until Covid. There's very little I won't eat except coriander (cilantro - I have the yucky tastes like soap gene) and anything that's a bit too gloopy like, e.g. undercooked eggs, congee and natto I'm now near Portsmouth, so local seafood isn't really a thing as there's a naval base on one side, international shipping docks and cruise liners on the other and a power station over the way. When I was a kid we'd catch crabs but they'd be oozing black sludge when they got home. Still good seafood around though. I've been meaning to make a visit to the market below for a while but life has been getting in the way https://fishathome.co.uk/about/ Cooking wise I have a decent handle on Cantonese food (thanks to an ex), pasta dishes, the usual English stuff like roasts, and I've recently been getting into the stuff no-one wants like livers, kidneys and cheeks. (I'll leave tripe alone though, we are not going to be friends). I'll always be a sucker for a great steak though. Hawksmoor is my favourite restaurant for one of those.

Holy additives! I'm glad the salt is "edible" at least

Amateur cook here. From browsing threads like the Brekkie/lunch/dinner and charcuterie threads over the last couple of days I think I'll like it here Apologies in advance for the landslide of questions about what this or that American acronym, ingredient, or cut means 😀