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Posts posted by liuzhou

  1. 1 hour ago, Anna N said:

    I was disappointed a couple of days ago to discover there were no bowl noodles In my pantry.  I usually foof them up with some fresh vegetables and a protein. 


    I very`seldom buy them. There are so many fresher noodle options here (in normal times).

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  2. Today, I did something I haven't done for years. Strange times. I usually call these "train noodles" as the only time I really ate them was on long train journeys as little else was available. But now with high speed trains all over the place, journey times have been slashed. It used to take me two whole days to get to Beijing. Hong Kong took 14 hours - Now it's 5.




    Opening the packet, I find this.





    Dried noodles, four packs of chemicals and a folding plastic fork. From top left and moving clockwise,  the four packs are dried veg and shrimp (I guess there was about half a small shrimp in there); taste powder (chicken bouillon and MSG); soup flavouring (?); vinegar.



    After carefully scutinising the dried veg and discarding  anything yellow which may be the dreaded c@rn, these ingredients are combined and boiling water applied, the pack resealed and left for a bit. I used to know exactly how long until they were ready - the amount of time it took me to smoke one cigarette, but I gave up smoking twenty years ago, so that no longer helps.




    Actually, they weren't so bad, but I'll probably not be back there for a long time. I hope.


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  3. Quote

    Bitter oranges, C. aurantia, have declined in importance. They are grown mainly in Spain (hence ‘Seville’ oranges), and the bulk of the crop is exported to Britain where it is made into MARMALADE. Only bitter oranges can be used to make proper marmalade, which depends not only on their bitterness but also on the aromatic rind, which is quite different from that of the sweet orange.


    The Oxford Companion to Food, 2nd edition.


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  4. Don't panic! I haven't gone vegetarian!

    I did make fried hand pulled noodles with red-cooked tofu - 红烧豆腐 (hóng shāo dòu fǔ), shiitake mushrooms, garlic, ginger, chilli, Shaoxing wine etc, but I added some reconstituted dried shrimp.




    The fun part is that the slices of mushroom and tofu are very similar looking, so you are never sure what you are going taste.






    Steamy picture.



    BTW - Red-cooked means braised in soy sauce.

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  5. 8 hours ago, KennethT said:

    what is the brownish paste on the burger?  I do find it amusing how much chinese/asian food you've had... started making me think that Dutch people either have very little food that is native to them, or they LOVE chinese food!


    I have to say that the worst Chinese food I've ever eaten was in Amsterdam. It isn't a great culinary destination, by any means! But the main Asian influence there is Indonesian, as I remember. And some of that was excellent.

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  6. On 2/19/2020 at 10:56 PM, andiesenji said:

    My grandparent's cook stored ginger in sand


    Yes. Ancient storage method. The Chinese for one type of galangal literally translates as "sand ginger" for that very reason.



    沙姜 (shā jiāng) -- Kaempferia galanga - sand ginger


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  7. Pork with coriander, capers, olives, garlic, ginger, lemon zest and juice, chilli. All fried with olive oil. Rice.

    There was also greenery on the side.


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  8. 7 hours ago, David Ross said:

    I'm interested in a recipe for ginger tea.  Do you just steep ginger in hot water, or do you also add some black or green tea?



    I do it basically the same as @BeeZeedescribes.

  9. Living here, it is almost a legal requirement to always have at least three types of ginger in the fridge / pantry. Young ginger, middle-aged ginger, old ginger, sand ginger etc. I covered what I can find in most stores here. I use some variety of it in almost everything. I also drink a lot of ginger tea, which I make from scratch.


    But my favourite dish containing ginger is not Chinese. It is this. (The first recipe, of course. Never tried the others.) It calls for "syrup from a jar of stem ginger", which I've never seen here. So I have to make that myself, use the syrup and munch on the ginger at other times. I have cooked it many times and served to many friends, all of whom have loved it.



    I also pickle my own young ginger - the sort of stuff served in Japanese sushi places as a between bites palate cleanser. Always have some  in the fridge. It keeps forever; or would if I didn't keep eating it.


    I also have some Chinese cooking wine laced with ginger. Seldom use it.





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  10. 3 minutes ago, TdeV said:

    FWIW, pathogens in sponges can be largely removed by microwaving for 2 minutes and 10 seconds*. Since I like efficiency, I nuke my sponges for 2:22 every week or so. We don't use any scented products at home, so one can usually smell when the sponges need attention.


    *If I ever find the reference data, I'll let you know.



    Yeah. I nuke my sponges too

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