liuzhou

Precisely

I'm not going to get into the politics, but luosifen has! https://www.globaltimes.cn/page/202301/1283989.shtml Utter idiocy!

Bastardanich is my favourite food hate. Aggressive, arrogant, misogynistic, egotistical, semi-literate in two languages. And I don’t like him. The only so-called Italian who says 'expresso' and every time he says 'unedible' I scream in pain. Now he thinks he is a rock star - literally. Have you heard him? Masochists can check out YouTube. If he was really so proud of his Italian heritage, would he really be opening an American fast food joint in Italy? He would be nothing but for his mother.

I spent most of 1992/3 in Florence. Ate like a king once I worked out how to avoid the tourist traps. I'm very sad to hear about Mercato Centrale.

Funnily enough, the only blood sausages I can get use rice as the filler!

as it always should be!

The company has sent me a second email with a correction re the 'rice pudding'

I was looking at in terms of the nose-to-tail topic. I did eat it in Portugal about 35 years ago and remembered it was offal heavy. When I read the recipe it raised a lot of questions. I doubt I'll make it here. a) I live alone b) I'd have to make so many substitutions it would end up a different dish. Sourcing the offal is the easy bit!

No it doesn't. It identifies chouriço as Chouriço Corrente. After the two types of chouriço it calls for blood sausage, which in the Portuguese version is the Chouriço de Sangue.

Not according to the reply to my email.

The company got back to me very quickly. Here is the relevant content of their message. Thank you for your email and your interest in our Cozido recipe. Some of the issues you're reporting have to do with very specific Portuguese items that have no equivalent in other languages or cultures. But let's see if I can clear somethings up: When someone speaks of "meat chouriço" as opposed to "chouriço", they mean a type of "chouriço" that has a lot more meat in it. A regular "chouriço" tends to have more fat and be something you use more for flavoring than actual eating. It's a fine line, but it does make a difference. In a Portuguese supermarket, you should look for the expression "chouriço de carne" or "chouriça de carne", when looking for the "meat chouriço". In British English, pudding has several meanings, including in the dessert realm. When we're talking in the savory realm, it pertains to blood sausages. Perhaps you've been to Ireland and had their typical "black pudding" and "white pudding"? Those are blood sausages and in Portugal we have them too, but the recipe is very different from the Irish and British versions. In a Portuguese supermarket, you should look for "morcela" (this one has more blood) and "moira" (this one has more wine). Indeed, the expression "rice pudding" is only used in the dessert realm so I admit that is misleading. There's a special type of blood sausage in which the stuffing also contains rice. In a Portuguese supermarket, you should look for "morcela de arroz". If all else fails, you could go Spanish, since they have one too called "morcilla de arroz" or "morcilla de Burgos" but, although it's delicious, it's VERY different from ours. Ah! If only you knew the discussions we've had around the cabbage subject... In Portuguese, we call it "penca" and we don't know it to exist anywhere else. It's a meaty cabbage, in the sense that its leaves are thick and hearty. It grows very very tall and we only eat the top, with the leaves. I don't have anything in English to show it to you, but perhaps you can use the image and text on this official government website to better understand what it is. Another example of cultural differences: in Portugal, when we say "white beans", we only mean one type. You should look for cannellini or white kidney beans. That's what we mean.

I have emailed the company in question asking for clarification. Will let you know if I get any reply.

Monkey bread is only known here as the name of a tree, Adansonia digitata or the African Baobab.

Yes, I thought of 猴头菇 but really need a dish. I've got a team of researchers working on it.

Already mentioned. But, it has to be Chinese

The food creeps up on you. At first, you may not notice it. It's not like Eat, Drink, Man, Woman for example, opening with an orgy of food images. Instead it opens quietly with two young girls leaving home for the first time. It's only later that you realise the food was there all the time - it starts 44 seconds into the pre-credits section. One sight of one of the girls, Kiyo's breakfast and soon after the same girl's brother (?) giving them baked potatoes to eat on their way to wherever they are going. It's a movie about friendship; it's a coming-of-age movie; It's a Japanese culture movie; it's an excellent food movie. I don't want to say much more; too easy to drop a spoiler. But it is beautifully filmed and the two main actors playing Sumire and especially Kiyo are perfect. I've watched two episodes now. Very tempted to watch no. 3 now, but I'll ration myself.

HA. I've eaten a lot of lobster Chinese style. Just didn't have a picture. That one is the only one I've cooked in China, though.

Sunday (22nd January) will be Chinese New Year's Day and the start of the 15-day Spring Festival that it prompts. The city is closing down in preparation. I was chatting with a friend earlier and joked that I had ordered my rabbit for dinner, pretending that I thought the animals that lend their names to the years were what were traditionally eaten that year. She pointed out that at least three of them can't be eaten. The animals, in order are tiger, rabbit, dragon, snake, horse, goat, monkey, chicken, dog, pig, rat and ox. I've marked the three she thought I couldn't eat in red. I replied that I have eaten 龙虾 (lóng xiā) which literally means 'dragon shrimp' and is lobster and I've often eaten 老虎菜 (lǎo hǔ cài), literally tiger salad as well as 虎皮青椒 (hǔ pí qīng jiāo), tiger skin peppers, so they count! Dragon Shrimp and Chips Tiger Salad Tiger Skin Green Beans and Peppers Rhesus Monkey I have another four years to find a dish that includes the word monkey! There must be one. 新年快乐！

I've eaten it in Portugal, but I don't think there is ONE incontravertible recipe.

Yes, I realised there are other questions. I chose to ask the one that confused me most. The bouillons are, I'm sure, stock cubes. 'Bouillon' is seldom used outside of that context. The cabbage could be kale which is used in Portugal. Yes, probably translation issues. I thought that but the next ingredient is blood sausage.

It's Portuguese. https://tasteporto.com/portuguese-favorites-cozido-a-portuguesa/

I'm reading a recipe which calls for both 1 chouriço 1 meat chouriço I can guess what the second is, but that leaves me wondering what the first is. Any ideas?

I’m posting this now to give you time to prepare for the celebrations. Haggis is normally associated with Scotland but while it is popular there, there is no evidence that it originated there. The Romans had similar preparation and may have introduced it during their brief occupancy of northern Britain. Also, there are similar dishes recorded in the early 19th century in England. This is hardly surprising. Haggis was one answer to how to preserve slaughtered animals as long as possible. The most perishable parts were the offal. So by salting and cooking, it lasted longer. The same idea was employed in the preparation of blood sausages, also still popular in Scotland as ‘black pudding’. Basically and traditionally, haggis is the minced lungs, liver and heart of a sheep with added minced fat, onions, oatmeal and spicing, all mixed and boiled after being sewn into the animal’s stomach. Vegetarian versions also exist. Never mind. The prepared haggis is boiled for around two to three hours depending on size. This causes the oatmeal to swell and unless care is taken the thing can explode from the pressure. It is normal to prick the stomach with a needle after some cooking to allow some release. The poet, Robert Burns (Auld Lang Syne and Red, Red Rose among many others) lauded the haggis as the ‘great chieftain o’ the pudding race’ in his To a Haggis and today is remembered around the world on his birthday, 25th January, by holding celebratory Burn’s suppers where the haggis is served with mashed ‘neeps’ (swedes), mashed potatoes and washed down with a copious amount of whisky. The poem is normally recited at such events as the dish is served. English and other visitors are often advised to be on the lookout for wild haggises when they venture into the hills and mountains. The creature has shorter legs on one side of its body, enabling it to run around the slopes more quickly, making it very difficult to catch. So when you eat it, you should be appreciative of the skilled hunting that enabled your meal. People fall for it. I have no time for people who just say it’s disgusting, never having tried it. Say you don't want to try it – OK. Your loss. If you are on the fence, try it. You’ll probably be pleasantly surprised. To A Haggis - Robert Burns 1786 Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o' a grace As lang's my arm. The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o need, While thro your pores the dews distil Like amber bead. His knife see rustic Labour dight, An cut you up wi ready slight, Trenching your gushing entrails bright, Like onie ditch; And then, O what a glorious sight, Warm-reekin, rich! Then, horn for horn, they stretch an strive: Deil tak the hindmost, on they drive, Till a' their weel-swall'd kytes belyve Are bent like drums; The auld Guidman, maist like to rive, 'Bethankit' hums. Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi perfect scunner, Looks down wi sneering, scornfu view On sic a dinner? Poor devil! see him owre his trash, As feckless as a wither'd rash, His spindle shank a guid whip-lash, His nieve a nit; Thro bloody flood or field to dash, O how unfit! But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his walie nieve a blade, He'll make it whissle; An legs an arms, an heads will sned, Like taps o thrissle. Ye Pow'rs, wha mak mankind your care, And dish them out their bill o fare, Auld Scotland wants nae skinking ware That jaups in luggies: But, if ye wish her gratefu prayer, Gie her a Haggis translations of varying exactitude are available online.

I haven't had a pickled trotter in decades, either.

The first food my first wife (the mother of my children) ate together was potato scallops made in a chip shop in Glasgow, Scotland. We were skint and scallops was the cheapest thing they had. But far from the worst. I have fond memories of that food; more than I do of the wife in question!