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    Liuzhou, Guangxi, China

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  1. liuzhou

    Lunch 2019

    Duck soup. Shredded duck breast meat, white onion, garlic, carrot, chilli, white button mushrooms, coriander/cilantro and Chinese chives in a duck stock I made yesterday from the remains of a leg which I stripped the meat from to make duckburgers.
  2. Way back in this post, I mentioned that frozen peas were unavailable here. Scrap that. This morning my supermarket had bags of frozen peas beside the frozen jiaozi. Did I buy some? No. They were only available as part of a two-pack. Not two packs of peas, though. They were paired with a bag of frozen c*rn! Also, I wasn't going to be home for a few hours and didn't want to carry them around all day in the heat. I may go back in a day or two and give the c*rn to someone I don't like.
  3. liuzhou

    Dinner 2019

    Duckburgers. Meat and some fat from duck leg. The bulk of the fat has been rendered and stored and the bones are currently turning into duck stock for tomorrow. More than one burger was consumed.
  4. liuzhou

    Breakfast 2019

    Wow, indeed! Love your semi-legal scales.
  5. liuzhou

    Breakfast 2019

    I've just done the same and its 69 grams.
  6. liuzhou

    Breakfast 2019

    Yes. Look great. Softer than mine. I guess there is ducks and there is ducks. Different sizes and breeds. The eggs I use are from sea ducks. Don't know what difference that makes! Post 7777
  7. If you still have the instruction manual (if there was one) it should give a range of operating temps; otherwise the info may be online.
  8. In 15 years on Egullet, this is probably the craziest discussion I've taken part in! I love it. I'm waiting for the video!
  9. liuzhou

    Breakfast 2019

    I look forward to seeing the results.
  10. liuzhou

    Breakfast 2019

    Ok. I start with room temperature* eggs which I put into cold water* and bring to the boil. When it is boiling I set my timer for 6 minutes. When it bleeps, I lift them out and run them under the cold tap until I can handle them enough to peel them (I do have asbestos fingers). That gives me the eggs pictured. If I want a softer yolk, but still set white, maybe 5 minutes is enough. *My room temperature and cold water is probably warmer than yours. Also, I never, ever keep my (or anyone else's) eggs in the fridge. Nor do the stores or market vendors.
  11. I can't see any reason why a cellphone would be allergic to vacuum sealing, regardless of age. No air is required for their functionality.
  12. I should hope so! Many modern cell phones carry an IP rating indicating how waterproof they are. I can give my Samsung a bath with no ill effect. Anyway the phone used doesn't have to be an iPhone. There are other (and dare I say better) brands I'd have thought the power of the vibration more of an issue. Only one way to find out. Try it.
  13. liuzhou

    Breakfast 2019

    Not for the first or last time. Boiled duck egg in edible eggcups.
  14. liuzhou

    Breakfast 2019

    Quite common round Chateau Liuzhou. Especially tiny dried shrimp - 虾皮 (xiā pí). Available in all Asian stores which stock 虾皮 (xiā pí) !
  15. liuzhou

    Lunch 2019

    Lunch with a friend and her daughter in a local "western" restaurant. I'm not sure west of where, though. This I wish to point out was not my choice, but the 9-year-old daughter's. Beef kebabs with fries. Beef was OK, but could have been rarer. Fries were oversalted. Apologies for picture quality. Beef pizza. Edible but not what I call a pizza. The base was crisp, but not in a good way and the sqiggles of brown gunk unnecessary.
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