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liuzhou

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    http://www.liuzhou.co.uk/wordpress

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    Liuzhou, Guangxi, China

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  1. liuzhou

    Wine leftovers

    I have this image of you going round your restaurant collecting the unwanted, or even bad wine, people leave behind, mixing it randomly, boiling it and attempting to re-sell it? Can I book a table please? What do you do with the food? OK. Don't tell me I like surprises. I love the idea of foraging!. But not usually from abandoned tables!
  2. liuzhou

    Wine leftovers

    Hey, one non-understandable concept a day please! I am a sensitive soul!
  3. No. Dim Sum is Cantonese. In Mandarin, it's 点心 (diǎn xin), meaning something like “drops of the heart”.
  4. liuzhou

    Wine leftovers

    A litre of leftover wine? Not a concept I even begin to understand.
  5. liuzhou

    Dinner 2019

    Not so different. Of course America uses American hops, so it's a (slight) variation. It doesn't mean America invented it.
  6. liuzhou

    Dinner 2019

    Tonight I did a bunch of duck wraps. It's hot here, so minimal cooking. Minimal eating. Stir fried marinated duck. Bean Sprouts, Scallions, Cordycep militaris. Yellow Sriracha sauce. Several were had. In fact, I lost count. Scrap the minimal eating. Minimal ingredients.
  7. liuzhou

    Dinner 2019

    Although America does produce impressive IPAs, IPA is most certainly not an American invention! It is very British, a result and symbol of the British Raj, when pale ale was shipped from England to India in the 1800s to keep the colonisers happy!
  8. An acquaintance, yes, She contacted me when she was researching her book on regional Chinese cuisine, "All Under Heaven" with a few questions about food specific to my part of China. Later, she was kind enough to include me (under my real name) in her list of acknowledgements, alongside the good and great! Company I seldom keep! She is an eGullet member @C J Phillips , but hasn't posted for a long time.
  9. liuzhou

    funnel dispenser

    Enough already! This is a family friendly forum!
  10. liuzhou

    Cooking plain old chips

    Hey, can we please remember that Yukon Gold potatoes are American and seldom available elsewhere (or only at high prices)! I'm fairly certain the OP is British (going by some language and the use of Celsius temperatures) where YG potatoes are far from mainstream. No one where I am has even heard of them! I would suggest it is better to refer to specific traits of the potatoes rather than one cultivar. Waxy, floury, etc. For what it's worth Maris Piper are my go to variety for chips in the UK. (King Edwards are OK , too). Not that I've lived there for decades.
  11. liuzhou

    funnel dispenser

    My favourite porn movie! . . . . . . Weak attempt at a joke.
  12. liuzhou

    Aprons: Do you use one?

    Nothing hurts when it's frozen solid!
  13. liuzhou

    Breakfast 2019

    Breakfast BLT
  14. liuzhou

    Dinner 2019

    Burmese Chicken with Mint. This is sort of a Burmese version of the Thai/ Laotian laab or larb. I more or less follow this recipe. This time it was less. I don't have sambal oelek*, skipped the sugar and didn't have coriander/cilantro. No great loss. Served with rice and a side of wilted spinach. *Subbed it with Guilin chilli sauce. Mint tenderly nurtured through the winter and now rampant on the balcony.
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