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    Liuzhou, Guangxi, China

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  1. It does have a lot of oil. I still say it wouldn't work with desserts. I've tasted it! You are making judgements about a product without ever having seen or tasted it.
  2. Dinner 2017 (Part 6)

    Yes, slowly but steadily on the mend. Still a bit weak, but it gets better each day. Thank you so much.
  3. Offal: Sourcing, Cooking, Eating

    It is said that the soaking in milk reduces the "offaly" taste. It certainly isn't necessary. I eat chicken liver regularly and never soak it.
  4. Dinner 2017 (Part 6)

    Liver 'n Leeks Pig's liver with braised leeks. Served with Malabar spinach and rice.
  5. Yes, that's what gave me the idea (although Chinese sesame paste isn't usually a substitute for tahini. I make my own tahini - it's unknown here. I hope you can find celtuce. It is a wonderful vegetable. I can't see it working in desserts. It is very robustly flavoured and savoury tasting.
  6. Lunch! What'd ya have? (2017)

    Egg noodles with pork, shiitake, Shanghai Bok Choy, shallots, garlic, white pepper and a hint of rice vinegar.. In a chicken stock.
  7. Cleaning leeks

    I had to buy a couple of leeks to use with dinner later today. This is them as they came from the market. I haven't washed or otherwise touched them. I am confident that there is no sand, gravel or anything else lurking in the folds. There never is.
  8. I picked up a jar of the black sesame paste this morning. Here is a preliminary impression. I smelled and tasted both "straight from the jar" ; i.e. No cooking. The white seed paste (left) smelled pleasantly, but not strongly of sesame. I wonder how much scent will remain after it is exposed to heat. Similarly, this paste tasted for sure of sesame, but again mildly so. That isn't necessarily a complaint. It also tasted pleasantly sweet, but not over so. There was little taste of 'toast'. On to the black. It was obvious as soon as I opened the jar that this had a considerably stronger sesame aroma and the 'toast' was more noticeable. Tasting it confirmed the smell impression. Stronger taste and noticeably toasted. There was a bit of a bitter after taste, too. It is a bit unfair to judge these pastes this way. They are not intended to be eaten this way. The black one may mellow with cooking, for example. I will attempt to do a side by side comparison in a dish, but it may be a few days. (In the meantime, I'm thinking the white paste may work well uncooked in a salad dressing. Hmmm?)
  9. Kitchen Tips

    and another The presenters in the Tips video seem unaware of these standard techniques and are in danger of doing themselves serious injury!
  10. Kitchen Tips

    I'm amazed anyone's got any fingers left. The knife skills are sorely lacking.
  11. Dinner 2017 (Part 6)

    I know I've posted a version of this before, but tonight I just wanted some mince 'n tatties. And why not? There was a near disaster when I discovered I was right out of Lee and Perrins' Worcestershire Sauce. Fortunately, I do have a bottle of Shanghai Worcestershire Sauce which is almost identical.
  12. I haven't bought the black yet, but when I do will let you know what I think.
  13. Here is their stall and workshop with equipment. The main grinder When I took the pictures they were working on black seeds. You can see the paste collecting in the lowest receptacle. Above that is the grinding stone. The oil runs off on the right.
  14. There is no standard stroke count in English. But it is irrelevant. I just wanted to point that what you agreed with me saying, I never said (because it wouldn't be true). When doing a list, I usually use the language in which I learned of the ingredients or became used to using the ingredients.
  15. Well, English doesn't use strokes as such so you can't really compare that way. How many strokes are there in "eggs"?