liuzhou

Spicy Duck Liver Penne. Grana Padano was added after the picture was taken.

But very few covers, so long is relative. And runs out eventually.

By popular demand. Well, @KennethT asked. Pork Neck Bones - Image by Jung Min (Kevin) Kim. Licenced under Creative Commons (CC BY 2.0) Not a particularly popular preparation here in China, but I know they are common elsewhere. We're talking pork neck bones (and any attendant meat). Usually cheap compared to most piggy parts. When they are used here it is nearly always for making pork bone stock. There is a simple, but interesting Soul Food recipe here. Wherever you are, be careful when buying them. They can be quite meaty but also can be virtually meatless. You want the meatier ones. They need simmering at least a couple of hours after being seared. To get falling-off-the-bones meat can take double that. Related to that and also relatively cheap are neck fillets / pork collar, with a mix of lean and fatty meat. These are best cooked low and slow. They can be stewed, braised, grilled / BBQ’d or roasted and are great for curries and the like. There is a Jamie Oliver recipe here for pan fried pork neck fillet steak.

A theory. Shoot it down if you wish. Restaurants like Noma appeal to a very small number of people who are interested, willing and able to pay their prices. Usually as a one-off, I'd guess. How many repeat customers fo they really get? I'd bet on few to zero. They arent picking up walk-ins, that's for sure. So once they work through that tiny clientele where else can they go? Bust? Or do something else? Same as El Bulli.

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.