liuzhou
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Posts posted by liuzhou
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Hot smoked surgeon with its own
caviar.
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I rarely use mayonnaise and have never tasted Duke's, but can get Hellman's here. Never have bought it here, though I did in London once or twice.
I only use mayo occasionally if I make a potato salad and always make my own which has three advantages.
1) I make only as much as I need for that dish, so I don't need to worry about a jar going past its use by date.
2) It's easier than going shopping.
3) It tastes better (if I say so myself).Kewpie is by far the widest available here but it is foul, especially the sweet one.
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On 10/16/2025 at 6:42 PM, Maison Rustique said:
@zend, I wouldn't have thought to use cumin powder on liver. Is that the only spice you use on it? I'm one of those rare people who love liver!!
Rare in the USA, maybe. It isn't rare in much of Europe or Asia. I was delighted to arrive in China and find that they have their version of my favourite 'liver and onions'. They also certainly use cumin with liver of different kinds: chicken, duck, beef, lamb, horse, donkey and pig usually. Also often comes with chilli.
Chinese Pig's Liver and Onions
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Hunanese clams with daikon strips and red chillies, etc. Served with rice.
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Part of breakfast. The rest was congee which I've posted 100 times before.
差蛋 (chā dàn), Tea egg.
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After more than miserable lunch, I'm happy to say that dinner was a delight.
Stir fried bullfrog with garlic, onion, chilli (green and red), perilla and bamboo shoot. Served with rice.
Not a dish for cartilogenophobiacs, among whose ranks I'm not!
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Lunch today was undoubtedly the worst thing I’ve ever tried to eat in 30 years in China; maybe in my life.
Advertised as “Spicy crispy duck wraps”, I had two delivered, the minimum order. What ever they were they certainly weren’t crispy, didn’t taste of duck and were so greasy the very thin wrap stuck to the paper they came in. Flabby undercooked skin, insipid duck meat and dripping in tasteless grease. And by the time I separated the wrap and the paper, weren’t even wrapped. Utterly disgusting.
Here is what was advertised and then what was delivered.
I took one bit of the first and immediately binned the lot! Disgraceful, inedible crap.
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2 hours ago, C. sapidus said:
As I am sure you know, nitrogen and protein correlate because amino acids contain nitrogen.
Yes.
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40 minutes ago, Smithy said:
Can you elaborate on this, please? I see from the Red Boat web site that 40 degrees indicates the quantity of Nitrogen, which they say correlates to umami flavor. However, "degree" is not usually a quantity measurement in my book, except for angular measurements including latitude and longitude. When I search on "degrees of Nitrogen" I get information about freezing and boiling points, which isn't helpful in this case.
20 minutes ago, blue_dolphin said:
Apparently in the fish sauce world, °N is the unit representing grams/liter of nitrogen so 40 °N would be 40 g/l nitrogenI've always believed and been taught that degree count refers more to the protein content and than to do with nitrogen.
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Smoked gordal olives with crumbly cheddar.
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I’m feeling spiky.
Although it’s almost exclusively eaten in Japan, It’s not common in China, but I can buy it. Fresh and live is only available online for delivery in two to three days, but I can have frozen uni delivered in half an hour.
I’m talking about sea urchin, in Chinese 海胆 (hǎi dǎn) which covers both the animal and its delicious edible gonads known Japanese as ウニ or うに (uni)
But I ran into a problem with having the contents delivered. All the two local vendors call it 马粪海胆 (mǎ fèn hǎi dǎn), which means horse shit sea urchin. That, I didn’t fancy for lunch but further investigation revealed that the Chinese think the animal resembles dried horse shit. I'll stick with the fresh.
Fresh live sea urchin
Frozen uni.
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Another morning; another breakfast. I've gone back to my old standby.
皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), Century Egg and Lean Pork Congee.
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牛肉炒粉 (niú ròu chǎo fěn), beef fried rice noodles.
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3 minutes ago, Smithy said:
Something they said (I am NOT going back through the video) suggested that the flavor was good but the meat itself was too tough, or there wasn't enough of it, or something like that. As I recall they said it might make great broth because of its flavor. Would you say that's the main culinary usage for the silkies? With the meat as a side benefit so as not to waste it?
In my experience, stock making is the ONLY culinary usage for silkies. They have little meat, although a few shreds may be incorporated in the soup. But generally, by the time the stock is made, the meat isn't worth eating. The flavour is all in the stock.
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10 minutes ago, Smithy said:
Fair enough about the title. In the video the speaker did say something more like 'every chicken breed we could get' which isn't the same thing as the title.
What was the nonsense about silkies?
They claimed that silkies are used medicinally, which is true but overemphasised that they were given to pregnant women to improve lactation. While they are given to pregnant women, they are given to non-pregnant men, too. Every soup I've been given in a Chinese hospital (for every meal) has been silkie.
Also, they are not only used medicinally. They are sold in every market for making chicken stock. I buy them regularly and I've never been pregnant or lactated.
ETA: Also what @KennethT says. The cook them incorrectly.
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3 hours ago, AAQuesada said:
I thought this was an interesting video comparing different chicken breeds with the same cooking method. One caveat is that they are based in the UK so the availability of different breeds there is prob different if you are based in a different country.
The title of the video is ridiculous. These are nowhere near "every chicken in the world".
They also talk some nonsense about silkies. And Bresse is never pronounced Bressé.
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55 minutes ago, JoNorvelleWalker said:
I'm not the only one who has a freezer in their living room!
Millions of people in China (including me) have a fridge/freezer in their living room.
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3 minutes ago, Anchobrie said:
For what I can see. The cucumber is good quality, and probably a short rinse would make it edible again.
The steak is breaking my knowledge of physics.
The cucumber is fine because they didn't have to cook it. One of the few things the locals will eat raw.
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55 minutes ago, Smithy said:
The goose used is a breed native to China, Anser cygnoides domesticus, a domesticated swan goose. The goose is highly glazed using maltose and the skin very crisp (and remains so for a long time). It is traditionally roasted over charcoal, but in recent years more often in gas fired ovens. It is very popular in HK as well as Guangdong and southern Guangxi.
Widely available in HK, including in some Michelin starred goose restaurants as well as smaller mon 'n pop restaurants. They are always good - HK people don't put up with low quality geese.-
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Another lunch. A visit to a Hong Kong style roast goose place.
and the oven for the geese.
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On 10/4/2025 at 8:04 PM, liuzhou said:
Marketing. So far as I can make out they are claiming it's specially formulated to enhance crab. It contains no crab and is just regular rice vinegar.
Apologies. I meant to write it is just regular rice vinegar combined with soy sauce as a dip.
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Happy mooncakes! 🥮🥮🥮🥮🥮🥮🥮🥮
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On 8/5/2025 at 9:00 AM, liuzhou said:
so fresh they had realised they were dead yet
Obviously, I meant "hadn't" realised.
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12 minutes ago, KennethT said:
What is crab vinegar?
Marketing. So far as I can make out they are claiming it's specially formulated to enhance crab. It contains no crab and is just regular rice vinegar.
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Crab Cakes
in Cooking
Posted
I only ever do Thai style crab cakes. Mayo? Get out of here!