liuzhou
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Posts posted by liuzhou
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Fresh 荔枝 (lì zhī), litchi or lychee, (Litchi chinensis Sonn.) However you say it. I call it delicious. These were on the tree this morning. I ate a pound or two!
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Here is another roujiamo with the type of filling used across China away from the dish's homeland. It is pork based, where as the Muslim culture of Shaanxi and Xi'an uses beef or lamb.
I think this image maybe looks less like muffins (as we call English muffins in actual England! 🤣). I would never have even considered using English muffins for roujiamo. I can get English Muffins here. Chinese English muffins! 😂
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22 minutes ago, Dave the Cook said:
Am I the only one who thinks those things look an awful lot like what we in the US call English muffins, which are also made from a yeast dough, are pan-fried and served in a split fashion?
(Image courtesy of Amazon.)
Visually, a bit. But the texture and mouth feel are very different. Also, I find English muffins to be sweeter.
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2 hours ago, KennethT said:
Are bing the same as jianbing?
jianbing are one, very well-known type of 'bing', especialy found in Beijing and often eaten for breakfast from road side stalls. 'Bing' covers many items we would call pancakes as well as small flat cakes, such as mooncakes 月饼 (yuè bǐng).
More western style cakes are called 糕 (gāo) or gāo 蛋糕 (dàn gāo, literally 'egg cake').
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Pineapple and shrimp fried rice is common in many parts of S.E. Asia and among the related ethnic minority populations of China, especially the Dai in Yunnan Province. Here is a sample made by my beautiful Tujia ethnic minority friend.
Bacon is not involved!
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1 minute ago, Mianbao said:
after I said this I asked more questions which you ignored.
1) I'm not at your beck and call.
2) I would have answered in time, until you got shirty about it.
I gave you the recipe. It doesn't use sugar.-
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22 hours ago, Mianbao said:
ok well I am not here to argue linguistics especially because I dont know enough to do so. I was just explaining my reasoning for calling it bing.
I am simply trying to find out about how to make bing or mo. like in 腊牛肉夹馍22 hours ago, Mianbao said:Ok it looks like this forum is not full of friendly advice, it's just full of people who want to argue semantics and be 'right' rather than assist people looking for information about the dynamics of Chinese cooking.
You said you wanted to make rou jia mo. You said they come in something called bing. I merely pointed out that they don't and explained what bing really are. That is not linguistics or semantics.
I pointed you towards a recipe. I'm sorry you think that isn't a friendly thing to do.
The recipe was taught me 26 years ago by a chef in Xi'an who had beeen making them all his life.
I don't know what else you expect. I've tried to answer all your questions. Even if you still think that was unfriendly, that is no excuse for saying this forum is "just full of people who want to argue". Not true at all.-
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39 minutes ago, Mianbao said:
I have never had a sweet bing ever, only scallion and savory
Never had a mooncake - 月饼 (yuè bǐng), spring pancake - 春饼 (chūnbǐng), Beijing breakfast pancake - 煎饼(jiānbǐng)?
饼 (bǐng) means cake; not bread. All my dictionaries define it as cake or pancake, sweet or savoury.
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When I mentioned the spicy beer nuts above, I was down to my last packet which soon went so I ordered some more. They arrived today. These ones are from Sichaun and are H-O-T. Much more than my usual brand and also have Sichuan peppercorns in 'em. This is not a complaint; I am defecting to their side with immediate effect.
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London Fried Fish Restaurant, Govan, Glasgow, Scotland c1890
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Fried rice is prepared all over the world in many different styles, but probably China makes the most. But I'm sure you would love to see what typical American Fried Rice looks like. Here, courtesy of my local fried rice specialist, selected from their extensive menu of rices is that very thing, which I'm sure American members will instantly recognise.
It is just their regular egg fried rice with some bacon thrown on top. Optional pineapple chunks are also offered as an extra.
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Of the hundreds of recipes we published in 2022, one dominated our comment section. Our readers have quite a sense of humor. https://nyti.ms/3qn3tyF
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I'm confused. 肉夹馍 (ròu jiā mó) isn't served in 饼 (bǐng). It is is served in 馍 (mó), hence the name. 馍 (mó) are never sweetened. Alternatively they are served in 白吉饼 (bái jí bǐng) which are also unsweetened and almost identical to 馍 (mó)
饼 (bǐng) are cakes, so usually sweetened. I would call them pancakes, sweetened or not. Certainly not bread..
This previous topic, dedicated to Rou Jia Mo, contains a recipe for 白吉饼 (bái jí bǐng).
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14 minutes ago, KennethT said:
I haven't tried them myself, but according to people in the fruit group I belong to, there are a few Florida growers who grow 2 different varieties that are both very sweet. The 'Sweetheart' variety seems to be the best one and also has a very small seed. It actually looks pretty much how yours look in your photo. The other variety is 'Mauritius' which is sweet, but not as much as the sweetheart and has a larger seed. I think the Sweetheart season in Florida is just ending, but Mauritius is still going strong.
That is good to know. Maybe my sources haven't kept up to date with newer cultivars. No mention of Sweetheart. Mauritius was mentioned and described as "much crisper and less sweet". They also mention a Brewster type but say nothing about its flavour.
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9 minutes ago, ElsieD said:
As I remember it, you squeeze your fingers together on the bottom of the fruit and they pop right out.
Yes, you can do that with fresh store bought fruits. Straight from the tree, a little harder but not much.
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2 minutes ago, Smithy said:
@liuzhou, the lychees look beautiful. I know you've written about it before -- somewhere -- but please remind us here: how do you eat them? Is the outer skin edible? And are they sweet, sour, both?
The skin is not edible but peels off very easily. The inner white pulp is delicate, sweet, juicy and fruity with a distinct odour. I'm told the cultivars grown In Florida are less sweet. The hard seed is also inedible, so the mouth is used to separate the flesh from the seed.
The flavour is kind of unique, so rather difficult to describe.Canned lychee are hopeless and many people, including me, think they taste/smell of petroleum. Avoid!
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More gratuitous lychee photographs. 荔枝 (lì zhī) (Litchi chinensis Sonn.)
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12 hours ago, Anna N said:
I am not a fan of peanuts but for many years I did enjoy a product that was sold as beer nuts. These were peanuts with a candy coating as I recall so sweet rather than salty. I can't seem to find them anymore. Although they do appear to be available somewhere.
HereWe do get something similar here but they are not called 'beer nuts', instead being given the non-alcoholic and more attractive name 鱼皮花生 (yú pí huā shēng), 'fish-skin peanuts'. These contain no dermal material from limbless cold-blooded vertebrate animal with gills and fins living wholly in water, but are roasted peanut kernels with a coating made from glutinous rice and wheat flours, sugar, salt and various additives (tartrazine E102, Allura red AC (E129)and vanillin).
We also get 'milk peanuts' sensitively labelled as 'old lady peanut bag milk flavored nuts roasted beer partner' in a direct translation of the Chinese! These are not sweet but contain peanut kernels, salt, star anise, and cinnamon.
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11 minutes ago, kayb said:
We made it in Tennessee — called it “souse heat” or “head cheese.” I thought it was nasty then, think it’s nasty now.
In Cincinnati, they make a version called “goetta,” with oatmeal. Don’t care much for that either.
Yes. Souse is ancient, dating back to the 14th century. The name and, hence probably, the dish is from Provencal French.
QuoteVarious parts of a pig or other animal, esp. the feet and ears, prepared or preserved for food by means of pickling.
1391 Durham Acc. Rolls (Surtees) 50 In uno dolio emp. pro le sows, ijs. ijd. 14‥ Lat.-Eng. Voc. in Wr.-Wülcker 614 Succidium, Sovse. c 1440 Promp. Parv. 466/1 Sowce, mete, succidium.
Headcheese (in one word or two) isn't quite so old - probably mid-19th century. It is American.
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Another delivery dinner from a local restaurant. Not feeling up to cooking today.
Left to right - Stir fried slivered king oyster mushrooms (eryngi) and 蛋饺 (dàn jiǎo), jiaozi type dumplings but with an egg wrapping, stir-fried greens (not sure which type) and finally, chicken and potato curry (Chinese style). Rice underneath.
Much better than it sounds or looks. $3 USD inc delivery.-
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16 hours ago, AlaMoi said:
everyone identifies scrapple as Amish, but it's a bit more pioneering spread that just Amish.
It may be and the word, a diminutive of 'scrap' was certainly first used in the USA, the OEDs first recorded usage being in New York!
Quoteˈscrapple, n.2 U.S.
[dim. of scrap n.1]
An article of food made from scraps of pork, etc. stewed with meal and pressed into large cakes.
1855 Rural New Yorker 10 Feb. 47/3, I observe a call for a recipe for making ‘Scrapple’, and some other homely dishes. 1871 G. H. Napheys Prev. & Cure Dis. i. ii. 59 The sausage and scrapple of New Jersey. 1881 Harper's Mag. Jan. 181 Milk, eggs, sausage, scrapple, vegetables, and poultry, all fresh from the farm. 1910 ‘O. Henry’ Whirligigs x. 130, I never cared especially for feuds, believing them to be even more over⁓rated products of our country than grapefruit, scrapple, or honeymoons. 1942 H. W. Van Loon Van Loon's Lives 632 Dante has become a taste that has to be acquired like a love for figs or scrapple. 1943 [see ponhaus]. 1975 R. Stout Family Affair (1976) ii. 20 A plate of slices of home-made scrapple.
Of course the concept of the dish is probably European and similar products have been made in many cultures under various names for centuries if not millennia.
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I mentioned yesterday that the red mud peanuts were my favourite, but I lied. They are my second favourite. Today, I bring my true favourite.
酒鬼花生 🥜 (jiǔ guǐ huā shēng), drunkard's peanuts or as I prefer to call them, beer nuts, even though I no longer drink beer. They are salted roasted peanuts with chilli. Highly addictive. Here they are in one of my coconut shell bowls.
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I have a small (21cm diameter) cast iron pan that I sometimes use as a press inside a larger (27cm) cast iron pan. I always try to multifunction rather than collect more cupboard blockers that rarely get used.
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Unexpected Food Gifts
in Food Traditions & Culture
Posted · Edited by liuzhou (log)
The black sesame powder is extremely popular here. It is mainly used to make a sesame paste which people (especially more senior people) drink warm for breakfast. Not for me, thanks. I don't recall seeing the white variety in powder form.
Here is an ad for the stuff.