liuzhou

This article from The Guardian is focused on Britain but at least some of the points raised are universal. The restaurant's menu is here. Revew here.

Oklahoma, 1894

Shaggy inkcaps or shaggy manes need to be picked when young. They generally then last a couple of days in the fridge before deliquescing (despite what Wikipedia says). They are widely available here in supermarkets. The word itself has been used in English for almost 300 years, but existed in Latin long before that. It is applied to certain mushrooms but also more generally, including ironically.

https://www.theguardian.com/news/2023/may/26/seaweed-could-avert-food-crisis-extreme-weather

Yes, we discussed both of these upthread. The caviar seaweed, Caulerpa lentillifera, is found around Japan, but also in China, Vietnam and the Philippines. I always have some on hand.

Roasted Rabbit.

麻辣牛肉炒饭 (má là niú ròu chǎo fàn), Mala (numbing and hot) beef fried rice.

My maternal grandparents , French refugees during the Nazi occupation (1940), moved to the UK where they opened a newsagents / tobacconist shop. During the harsh rationing caused by the German blockade of Britain, local farmers would come to the shop hoping to exchange wild rabbits, which they had shot, for tobacco. So, my mother was brought up eating a lot of rabbit, a habit she passed on to me and my siblings. Years later when I moved to London my local butcher Norman obtained wild rabbits from his younger brother, a farmer, then call me to tell me he had them. So the tradition continued. Here, I can obtain rabbit no problem, but only farmed, highly probably not in good conditions. Sad, but better than no rabbit. Rabbit is hugely popular in Sichuan, especially roasted 'ma la'* rabbit heads sold as street food all over. Rabbit Head Also, I sometimes make Sichuan style 辣子兔肉 (là zi tù ròu), rabbit with chillies, a take on the more common 辣子鸡 (là zi jī) chicken with chillies. 辣子兔肉 (là zi tù ròu) * 麻辣 (má là), the iconic Sichuanese combination of chilli and Sichuan peppercorns. Literally 'numbing hot'. That said, I do most often cook it in a more French style with mustard sauce.

Ostrich eggs vary from about 2 kilos (4½ lbs) to 3.5 kilos (7¾ lbs) in weight and are priced here between the equivalent of $9 to $19 USD each. Here is one beside a standard sized chicken egg for scale. The ostrich egg was around 5 lbs.

Thanks. A few more but not the full set.

Chow mein is actually known in China as 炒面 (chǎo miàn) and literally means 'stir fried noodles'. However if you are using dried noodles they would be briefly boiled to reconstitute them before frying. Flat noodles are more common and crispy noodles are virtually unheard of. They are American.

Made myself a birthday dinner yesterday. Some of my favourites. Accompanied by rice, of course. Matsutake and Pumpkin Flowers in Chicken Broth

26$ USD / dozen. Goose eggs. 200 g / 7 ounces each.

It wasn't me! But... https://www.theguardian.com/food/2023/may/20/those-bastards-stole-the-most-special-stuff-the-inside-story-of-a-16m-wine-heist

$2 USD / dozen here for free range. Sorry, don't mean to crow!

I've been making these for about 50 years so I don't really follow a recipe as such. However this one is close, I'd say. I don't use the rice flour she suggests but do use red onions. I agree that resting the batter is essential.

I often make Onion Bhajis with besan flour aka chickpea flour. I never measure the flour for the batter though. I eyeball it and adjust for thickness / texture.

The problem is there is no 'official' definition of 'mild'. Every producer's brand will be different. What I think is mild, you probably wouldn't. The only way to decide is to try it.

from the Guardian

OK. But sodium levels are not the only factor. And the difference between 16.2 against 23 is, I think, negligible in a 2 gram serving.

@ElsieD I managed to find the information. It contains 23 grams of sodium in 100g. That may sound a lot, but as @KennethThas said, in SE Asia and here in China, only a teaspoon (approx 2 g) or less is usually added to dishes.

Unfortunately they don't list that information, but it does taste to me as being less salty than others. It contains bovine beef marrow powder.

I've never liked Lee Kum Kee brand of anything. All over salty and dripping with additives. I've recently started using this brand of chicken powder. Very few added preservatives or added chemical flavourings.