liuzhou

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.

Almost a year later, I got to the bottom of the smooth shell walnuts. They are a variety of walnut from Xinjiang, Chia's westernmost province. Called paper skin or paper thin walnuts etc. Chinese Paper Thin Walnut –Xinjiang 185 More at the link.

Apologies for the dreadful plating and photo; I was too hungry. Sashimi (salmon, sea bream and Arctic shrimp with sea grass. Served with soy sauce and real wasabi. (not in photo).

I wouldn't say it's even particularly American. It is common in France. My grandmother served it in the 1950s, probably much earlier before I was around. It is also known in Italy and Germany. Indeed, the ancient Romans used it, too. Probably brought to the USA by German immigrants. China also developed the taste, probably separately.

Most types of black rice turn purple-ish when cooked.

Yes, I've had it many times but never used it myself. It is tasteless and valued only for its texture, something important to Chinese 'tastes'. There are many such foods.

I use wilted lettuce ll the time. It's probably the most common way to use it, round here. Not so much as a salad, but more a side dish, stir fried wilted with garlic and oyster sauce. Or dropped into soup dishes to wilt in the residual heat. Pea and lettuce soup is my favourite. Ditto with fried rice.

Civet cat aren't cats, for a start. Also most of the kopi luwak sold in Indonesia is fake.

I've on occasion used cumin instead of coriander in my carrot soup a couple of posts back. It certainly works, but I just prefer coriander. My taste buds.

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My carrot soup doesn't use cream. I don't really have a recipe as such and wing it each time. But basically: Onions, fresh ginger and carrots fried till softening. Add chicken (or veg) stock, salt and white pepper and cook till vegetables are melting. Add ground coriander and blend until almost but not totally smooth. I use my Bamix blltzer. Serve with a topping of carrot tops as garnish. Never had any complaints. In fact, the first time I made it for my friend J she ate three bowls!

And I did. She tells me she cooks them in a Chinese style chicken soup or fries them in butter, The latter, she would never have done if she hadn't moved to the USA!