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    Liuzhou, Guangxi, China

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  1. liuzhou

    Lunch 2020

    Today, I did something I haven't done for years. Strange times. I usually call these "train noodles" as the only time I really ate them was on long train journeys as little else was available. But now with high speed trains all over the place, journey times have been slashed. It used to take me two whole days to get to Beijing. Hong Kong took 14 hours - Now it's 5. Opening the packet, I find this. Dried noodles, four packs of chemicals and a folding plastic fork. From top left and moving clockwise, the four packs are dried veg and shrimp (I guess there was about half a small shrimp in there); taste powder (chicken bouillon and MSG); soup flavouring (?); vinegar. After carefully scutinising the dried veg and discarding anything yellow which may be the dreaded c@rn, these ingredients are combined and boiling water applied, the pack resealed and left for a bit. I used to know exactly how long until they were ready - the amount of time it took me to smoke one cigarette, but I gave up smoking twenty years ago, so that no longer helps. Actually, they weren't so bad, but I'll probably not be back there for a long time. I hope.
  2. liuzhou


    Seville oranges. AKA bitter oranges.
  3. (from The Good Huswifes Jewell, an English cookery book from 1585
  4. liuzhou

    Dinner 2020

    Don't panic! I haven't gone vegetarian! I did make fried hand pulled noodles with red-cooked tofu - 红烧豆腐 (hóng shāo dòu fǔ), shiitake mushrooms, garlic, ginger, chilli, Shaoxing wine etc, but I added some reconstituted dried shrimp. The fun part is that the slices of mushroom and tofu are very similar looking, so you are never sure what you are going taste. Steamy picture. BTW - Red-cooked means braised in soy sauce.
  5. I've been using this almost daily for about 20 years. No cleaning issues. Although, I also use a dedicated toothbrush when needed.
  6. I have to say that the worst Chinese food I've ever eaten was in Amsterdam. It isn't a great culinary destination, by any means! But the main Asian influence there is Indonesian, as I remember. And some of that was excellent.
  7. liuzhou

    Dinner 2020

    Chicken (1-10-10) with almond mushrooms, asparagus and orzo.
  8. I use whipping cream. Not often, but sometimes. Never whip it!
  9. Yes. Ancient storage method. The Chinese for one type of galangal literally translates as "sand ginger" for that very reason. 沙姜 (shā jiāng) -- Kaempferia galanga - sand ginger
  10. liuzhou

    Dinner 2020

    Fried hand-pulled noodles with pork, garlic, ginger, shallots, red chilli, green chilli, fermented black beans and Shaoxing wine.
  11. 90% of my cooking is done in a wok and it sleeps on the stove/burner top. Two cupboards below hold the other three pots I sometimes use. And what I call a frying pan, but you may call a skillet. The rice cooker sits on the countertop. I'm a pot minimalist, I guess
  12. Sitting here in China, I'm astonished to discover it isn't just us who need to fight viruses these days. Deadly Tomato Virus Confirmed at French Farm Apparantly, it also has repercussions for chillies. Whatever next?
  13. liuzhou

    Dinner 2020

    Pork with coriander, capers, olives, garlic, ginger, lemon zest and juice, chilli. All fried with olive oil. Rice. There was also greenery on the side.
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