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liuzhou

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Everything posted by liuzhou

  1. I'll have to fire up my time machine and head back to 1938 and make for NewYork!
  2. I'm wondering what a "Western" sandwich is and worrying about the 'Cannibal' sandwich!
  3. The Cotton Club menu, 1938.
  4. So? What's the question about that?
  5. They have Tupperware licenced stores here in China where they sell plastic boxes conveniently priced at 10 times the plastic boxes on sale in supermarkets.
  6. I'm not sure about vegetables, but dried pork or fish or shrimp are routinely used like spices in China. Known as 肉松 (ròu sōng) pork floss in the porcine version, 鱼松 (yú sōng) if fish and 虾皮 (xiā pí) if shrimp. Available everywhere round here.
  7. Found in: Smiley's cook book and universal household guide, a comprehensive collection of recipes and useful information pertaining to every department of housekeeping...1896.
  8. When I have difficulty opening pockets in pitas, I usually find that 20 seconds in the microwave on medium puffs them up allowing them to be split more easily. I know it works with the ones I have access to but no guarantees it will work with yours.
  9. liuzhou

    Dinner 2023

    Tagliatelle with Prawns and Matsutake in White WIne.
  10. No, not at all in China that I've ever seen. I can get them but they are imported from Thailand usually dried, but very occasionally fresh. I did see them fresh once in a market in HCMC, Vietnam but don't recall ever eating them there.
  11. Trúc or chanh sác in Vietnam. 箭叶橙 (jiàn yè chéng) in Mandarin Chinese, if you can find them.
  12. Kaffir is a racist slur in South Africa referring to black people. It means non-believer or infidel and is/was also used by muslims to refer derogatorily to non-muslims. So, the word can be very offensive, although there is no clear connection between the slur and the fruit. In South Africa, the fruit is called 'Thai lime'. Makrut is the more common name in Thailand and so has become a more neutral descriptor.
  13. The best sardines I've ever eaten, maybe the best meal, were near my then second home near Perpignan in southwest France, near the border with Spain. They were freshly landed from the Mediterranean and grilled / BBQd on a wharf by fishermen for some religious festival - Assumption Day, I think. Much larger than anything I've ever encountered in a can. I doubt you could get one in a standard sardine can. That was almost 40 years ago and I still think of it every time I eat sardines.
  14. These 'gifts' often are. They just send whatever they haven't otherwise managed to sell. It comes from a large, very general store which sells everything from beer to fresh fruit and back again.
  15. I'm not sure it's that. The term 'sardine' is ill defined and can cover many species and legal definitions vary from country to country. In the UK. the official definition is a young pilchard less than 6" long. Many fish sold as sardines are actually youmg herring. Or sprats. Sardines here in China are very different to what you might get in the UK or the rest of Europe. Chinese sardines - 沙丁鱼 (shā dīng yú)
  16. I had a good day today. I have been dealing with some administrative nonsense regarding my residence status in China and spent the morning in the Immigration Police Office. After examining the numerous silly documents they wanted me to submit, they accepted my renewal application - which means I won! To celebrate I ordered a few beers to be delivered to my home. They just arrived with a surprise 'gift' of some diced watermelon and a tiny plastic fork to transport it to my gob! I've ben buying stuff from this supplier for a couple of years, but this is the first time they have awarded my anything I didn't ask for.
  17. Depending on where you are in the UK, many different red and green chillies are available. When I was in the UK in 2019, I was surprised by the selection in my mother's local small town supermarket. London has many more. I think that is bad writing rather than bad chilli availability.
  18. I'm sorry, but that is kind of meaningless. There are many different small green chillies, some mild , some fiery. And what is 'small'? Can you be more specific?
  19. I'm not sure there is any crayfish in them. It isn't listed.
  20. Today I looked more closely at the 'crayfish' noodles in the previous post. Ingredients as listed in Chinese: Noodles (Wheat flour, starch, refined palm oil, acetate starch, salt, gluconate powder, hexamethonium. monomethylglycerol fatty acid ester, sodium carbonate, phosphatide, natrium tripolyphosphate, sodium bicarbonate, DL-3 fruit acid, turmeric, riboflavin dibutylhtydroxytoluene, ascorbic pamitate. Sauce package (Water, refined vegetable oil, salt, edible essence, Pixian bean sauce, white sugar, spicy 8, soy sauce, msg, glucose, oyster sauce, seafood powder seasoning, high fructose corn syrup, chicken fat, chicken stock (chicken bone, water, chicken fat, salt), capsicum oleoresin, chilli oil, chilli red, 5 aflavin nucleotide disodium, vinegar starch, disodium succinate, potassium sorbate, shrimp powder, butter, aspartame (containing phenylalanine). Vegetable Package (Dehydrated cilantro with Chinese chives) Yum!
  21. As I've already acknowledged and explained upthread.
  22. liuzhou

    Hot Cereal

    Being half Scottish, I hate oatmeal porridge (but not oats per se). I grew up the stuff - every morning for decades. However, now once a week I make a large batch of rice congee for breakfast. This I do overnight in my slow cooker. It lasts near on a week in the fridge with no deterioration. I take out what I need, add chopped century eggs and fry some lean pork mince and add that too then heat it up. Breakfast of champions. 皮蛋瘦肉粥 (pí dàn shòu ròu zhōu)
  23. liuzhou

    Dinner 2023

    My take on 青椒肉片 (qīng jiāo ròu piàn), green chilli pork slices, a very common dish here. There isn't a restaurant or home cook in the land that couldn't make it. Pork tenderloin, green chilli peppers, garlic, ginger, Shaoxing wine, soy sauce, cilantro and chives. Served with rice and a mixed mushroom medley which escaped the camera.
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