liuzhou

Probably, but quite typical round here when they haven't a clue what they are making. Or imagining they're making.

Two or three years ago, I had a non-dental eating difficulty while in hospital. The results were similar though. I survived largely by eating congee (rice porridge). My favourite included ground pork and century eggs, but really you can add whatever takes your fancy. While most common are savoury, there are sweet congees, too.

The more I look at and think about this, the less useful I feel it is. What does it really do that's different from a stove top and pan? It cracks the egg and drops it into the pan - nothing else that I can see.. I do have limited mobility. I would still have to get the egg from where I store them, drop it into its position, find my frying medium of choice and put that into the pan, then when the egg is ready get the egg out of the pan and onto the plate. One egg. And not cooked to my preference. On the stove top, I can simultaneously cook more than one egg (to my preference) with the only extra exertion required being the cracking of the eggs - not the most difficult part. Then I'd need to clean the pan just the same whether using this or the stovetop. The stovetop would be easier to clean, too. I'm not saying there isn't a seed of an idea there, but it needs a lot more thought.

I didn't make this. It was bought from a bakery. Described as a 500g "whole wheat sourdough Rubon country bread multi-grain French old bread German sourdough bread" I didn't detect any sourdough flavour but an OK WW loaf. Rather overpriced, though. I won't be rushing back.

This is the sort of nonsense I'm up against. These were being sold as 剑鱼 (jiàn yú) which translates as 'swordfish, which they clearly aren't. They're plain old catfish! Specifically channel catfish, Ictalurus punctatus, America's most fished species. They have been introduced around the world, including to China. However, in many countries, they are classified as an unwelcome invasive species. $3 USD / 500g. We do get real swordfish to which I will return.

As I pointed out in my post, tortoises, terrapins and sea turtles are ALL turtles in most of the world's terminology, especially among zoologists.

酸菜鱼 (suān cài yú), literally sour vegetable fish, is a Sichuan classic. Fish stew (usually grass carp) in a spicy broth with pickled leaf mustard. Fuchsia Dunlop has a recipe in her The Food of Sichuan (eG-friendly Amazon.com link).

I'm booking my flight ticket for next year's Oscars!

It works fine for me. It doesn't automatically open, but downloads to my downloads folder and offers me the option to open it. Do you have a PDF reader on your browser?

A couple of days ago, I posted my Liuzhou Luosifen Lunch on the lunch topic. I alluded to there being a bit of a story behind it. I was, in fact, eating lunch for a movie. Well, a three minute video. A team of local medics and science types have been studying the health benefits of the city’s signature dish, now the top selling instant noodle in China. Not that I was eating the instant version, but the authentic 16 hour recipe. One of the team is one of the people I’ve known longest in Liuzhou – she is now the Director of the city CDC. She’s in the video wearing the white medical garb. No idea who the jerk in the yellow hat is! I have attached the English translation of their report for anyone interested. spicy-food-consumption-reduces-the-risk-of-ischaemic-stroke-a-prospective-study.pdf

Those "rapid egg boilers" were popular here about 10 years ago. Probably got used once or twice. No more rapid or convenient than a pan. The number of reviews is no indicator of anything useful.

I may have been a little too cynical in the post above. Today I tried the 'nduja' on some toast and it's excellent. Spicy and rich. I may become an 'ndujaholic! Planning something more substantial and pasta related now.

What do you mean by 'it preheats'? Are you referring to the eggs being from the fridge? Please be aware that refrigerating eggs is a peculiarly American habit. Also, only being able to do 'sunny side up' is a big limitation. Not everyone wants their fried eggs that way.

Here’s a bit of an oddity. The Chinese name 马面鱼 (mǎ miàn yú) literally means ‘horse face fish’. You can take this in two ways. The fish’s face may resemble, in some imaginitive way, that of the equine animal. However, 马面 (mǎ miàn), 'horse face', may be referencing one of the two guardians of the underworld in Chinese mythology Take your pick. Image: oceanprofoods.com It is Thamnaconus modestus or, in English, Black Scraper. It is native to the north-west Pacific, so found in Japan, China and down to Korea. In Japanese, ウマヅラハギ. Korean: 말쥐치. It is fished commercially off the coasts of those countries but also by aquaculture in both Japan and China that I know off. AquaMaps (2019, October). Computer generated distribution maps for Thamnaconus modestus, with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org. I seldom see it on the fish counters of supermarkets here and never in wet markets. Most of it seems to go to food processing companies for their nefarious activities and some ends up in jarred products such as this. Made with the fish, white kidney beans, soy oil, and sugar, salt and spices. Here, this may be served alongside rice porridge / congee as a condiment or to top a simple rice dish. No thanks.

Sorry, but no. I agree with @Tropicalsenior Also, I've seen so many things along these lines come and go, from cups that automatically stir your coffee to automated stir fry woks. They never succeed. There was even a trend here for automatic 'chefs' a couple of years back. None of the restaurants using them here lasted more than a few months. Amusing ideas but ultimately just gimmicky.