liuzhou

Red Lettuce BLT on Ciabatta.

She was also The Guardian's restaurant critic from 2012 to 2017 when she moved the the Sunday Times and the present incumbent took over. O'Loughlin is another fine writer but I won't be joining them behind the paywall.

Jay Rayner has filed his last restaurant review for the Observer today, revisiting the oldest surviving restaurant he covered in his 26 years as the newspaper's restaurant critic. I’ve always enjoyed and looked forward to his reviews – some savage but most not. And I know I'm not alone. What happens now, I don’t know but I’m praying his counterpart on sister newspaper, the Guardian doesn’t take over. I can’t stomach her pretentious writing and attitudes – personal opinion. Rayner does sign off by saying “Soon I’ll start writing a new restaurant column elsewhere.” Watch this space!

Yes, but that doesn't mean it isn't still used, sometimes to the exclusion of chillies. That's all I'm saying.

Not necessarily. East Asia, especially China, uses white pepper for heat to this day. Sichuan hot and sour soup, for example, is still made using the traditional white pepper rather than chillies. There are many other such dishes.

藕芽炒牛肉 (ǒu yá chǎo niú ròu), stir fried beef with lotus roots sprouts and pickled chillies. Served with rice.

I bought a set of crab pickers just before Covid struck. The price of crabs went through the roof and then some and never came back down again. So, I've never used them. Not even sure where they are now.

泡椒牛肉虾仁炒饭 (pào jiāo niú ròu xiā rén chǎo fàn), pickled green and chillies, beef, shrimp fried rice. The pickles are HOT. Although pickles in general and particularly, pickled chillies are widespread, Guangxi and so Liuzhou loves its pickled chillies. And so do I. I also threw in egg, garlic chives, peas and carrots.

Is this a snack? An amuse bouche? A course on a tasting menu? I'll decide later. McVitie's Mini Digestive with Cheddar Cheese and my World Famous Mango Chutney. Got to be worth $100 of anyone's money. 16.000

Damn! I was distracted and made a mistale. Ordered some of my favourite McVitie's Digestive Biscuits. Or thought I did. I accidentally ordered these Mini Biscuits! 😭😭😭 About 4cm / 1½ inches in diameter! Sadly, I ordered 60 packs. 720 individuals! I didn't realise because the listing on the pack was by weight. not quantity. Looks like my digestion is going to be good for a while!

Thanks. Bookmarked

Visually, it resembles a traditional Cumberland sausage but the description you give sounds nowhere close. How disappointing. On the yellow peril, I shall remain silent.

I know you're in China. You told me. Where is fish sauce made in China today? Very few places. And not at home. Soy sauce replaced fish sauce centuries ago. Fish sauce today is mainly restricted to S.E. Asia where it is is available in every supermarket, corner shop and even on the streets. That is not the case in China. Even Chaoshan is not easy to find in Guangdong, although that situation is very slowly improving. People don't make it for good reason. They don't want it or even know what it is. (And of course it doesn't require refrigeration. Of course, the ancient Greeks and Romans didn't have refrigerators. But there is no evidence that they made it at home, either.)

I am very suspicious of that story in the link. No one is sure exactly what garum was. And it wasn't the Romans who invented or named it but the Greeks as explained above. Garum is the Romanisation of the Greek γάρον. I certainly wouldn't want that hanging around in my fridge for months contaminating everything else.

Having smelled fish sauce being made in both Vietnam and Thailand, I can tell you few people would want to do it at home, especially in an apartment building or near any other peoples' homes. Those vats are more typically used for soy sauce.