liuzhou

There have been a couple of occasions I've put some fresh chillies into the fridge and forgotten about them, only to find the weeks later lurking behind something else. They were perfectly dried! Despite that, probably not the best method.

Many years ago, there was a trend in the UK for serving Sol beer in the bottle with a wedge of lime in the neck of the bottle. This apparently baffled Mexicans, not so much for the lime but that the idea that Sol would be popular. Back there it was, maybe still is, considered to be of very low quality. Some wag responded by pushing a photograph of a bottle of Newcastle Brown with a sausage in the neck. I have searched for that image but sadly failed.

I really like them a lot. They should be juicy.

It seems the information I previously found on the giant tangerines mentioned upthread was incorrect. Rather than having been developed in Israel, it appears they were first bred in 1972 in Japan as a hybrid of Kiyomi and ponhan citruses. In Japanese, they are デコポン (dekopan). They are sometimes referred to as sumo mandarin or sumo citrus in English. An alternative name in Chinese, is 凸顶柑 (tū dǐng gān), literally 'protruding top tangerine'. They have been introduced into Australia and in limited numbers in the USA.

鲜虾鱿鱼炒面 (xiān xiā yóu yú chǎo miàn), shrimp and squid fried noodles.

青椒木耳炒鸡 (qīng jiāo mù ěr chǎo jī), Hunan style green pepper fried chicken with wood ear fungus. Served with rice.

Definitely not!

Obviously not all of dinner, but the best part. Uni on a bed of perilla leaf (shisho).

According to the link you posted, there are three producers. Anyway, I am downloading and give my impressions later.

Every time you write that, my fading eyesight sees 'root canal' and the idea of root canal dough has me worried!

酸辣禾花鱼 (suān là hé huā yú), hot and sour rice paddy carp Served with rice.

Thinking some more, I remembered we also get these segmented delivery containers.

That place did put them together, but others don't. I'd estimate that it's about 50:50. Generally the better places separate them.

This was what it was and what it was was what I wanted, or rather was and wasn’t what I wanted. What I was wanting was not to cook and that was what occurred. What I was wanting was curry but the curry I was wanting was of the Indian variety which this wasn’t. This was of the Sino-Japanese variety and so, was wanting. Chicken curry it was and as always was more full of carrot and potato than it was of chicken. Cheapskates. Over rice, it was. Remarkably, it was actually more tasty than I was expecting and was enough to dull the craving. (Although I can buy Indian curry paste, I don’t go that route – all the curries end up tasting the same. Individual Indian spices are very difficult to source here. India and China have never gotten along well despite or because of their shared and disputed border. A few come in from Pakistan but are never of great quality.) I need to go to Hong Kong for good Indian food. Or, of course, India, although India is where I have eaten the worst Indian food of my life.

Many, many years ago, I found a Nepali restaurant in London. Returned many. many times. Years later was lucky to visit Nepal. Wonderful food.