liuzhou

They're the same species. As to single origin, it may be a different usage in the EU and UK and in the USA. In the UK it is more narrowly defined.

The Amazon listing is indeed strange. Although Tellicherry (India) and Kampot (Cambodia) peppercorns are essentially the same, perhaps terroir is important. Also, the Oaktown Spice listing is strange. Their definition of 'single origin' is very vague. Also, it should be noted that as Kampot's production is rising due to the export market, the production is also causing large scale deforestation in a country already suffering serious deforestation.

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海鲜菠萝炒饭 (hǎi xiān bō luó chǎo fàn), seafood pineapple fried rice.

Hemingway's favourite burger recipe - BBC News

All Guardian content is paywall-free and they have sworn it will remain so. They also have (slightly) different editions for the UK, America and Australia. You can select which you want at the top beside the large Guardian logo. As someone who has worked closely with the judicial process (not in Australia or north America), I am very wary of commenting on any on-going legal procedures. It can be prejudicial and result in mistrials. So, I will only say that whether this was deliberate or accidental is not for us to decide. BUT it does once again highlight the dangers of picking and consuming wild mushrooms if you are not an expert. Being fairly sure is not enough!!

The Guardian has been reporting in great detail on this every day the court is in session. Paywall-free.

肉包 (ròu bāo), Pork stuffed bao (steamed buns). Served with 剁辣椒 (duò là jiāo ), chopped chilli dip from Hunan.

Yes. The Korean translates as 'Thai basil'.

you've mentioned 'Asian basil'. before. I'm curious as to which Asian basil. There are a few.

Indeed. And I read the article when it was first published a year ago. At that time, I thought the same as I do now. Freezing food was not so ephemeral as made out and remember, the climate was very different in ancient times. Natural ice is still available year-round in many parts of the world and I don't only mean the poles! And that meal for sure wasn't the first banquet to feature frozen food. It was an early 20th century marketing ploy. Interesting though.

While I have no reason to believe that this banquet didn't happen, that it was the first to use refrigerated food, is definitely wrong . Food has ben refrigerated since ancient times - the ancient Egyptians, Greeks and Romans all stored ice for refrigeration and built ice storage rooms. None of these cultures were unappreciative of the odd banquet or five. Prior to those classical times, food had been stored in ice for millennia. The banquet in the article may have been the first to use refrigerated food in America (highly unlikely), or perhaps the first to use foods refrigerated using mechanical refrigeration. Note: I haven't read Ms Tilley's book (but will if I can find it) but Gastro Obscura is not infallible. PS: Were the cigars on the menu refrigerated?

Chicken Fried Rice

Yesterday, a friend asked me (in English despite being Chinese) if I liked Wogan. I had no idea what she was talking about. The only Wogan I was aware of was an Irish radio and television presenter who later also took British nationality and was knighted by the late Mrs Queen before dying in 2016. It turned out she was not referring to deceased knights, but a fruit! 沃柑 (wò gān) is a type of mandarin orange, Citrus reticulata, originally a cultivar developed in Israel where they are know as 'orah oranges', but now mainly grown in in their ancestral homeland of China, particularly right here in Guangxi. They are extremely sweet and juicy but still not my favourite, 耙耙柑 (pá pá gān) as mentioned here.

I have many times made 'en papillote' fish of various species, but I seldom use actual paper, most often instead going for tinfoil / aluminum foil. I also, less frequently, use bamboo or banana leaves. The locals claim the leaves impart flavour, but I don't detect any difference. Bamboo Leaves While parchment paper probably makes for a better crowd pleaser at the table, I don't think it really adds anything to the dish. The point of wrapping the food then unwrapping it is that the diners get the aroma of the ingredients when it is open and the steam comes out. Foil is certainly more clean-up friendly. I did find that recipe confusing though, in that she opens the bag to check for doneness, letting out the steam and aroma. Major abuse of food! My French grandmother would have roasted her for doing that! Not opening the bag until served does make it harder to prepare but it's a dish to show off your skill! The technique is used here in China, but not often.

Better late than never. The bottle above is not real mirin. In fact it's difficult to know what it is. Real mirin is hon mirin and labelled in Japanese as 本みりん, literally 'true mirin'. That first character 本 is the important one. This is the one I use. Caveat Emptor

Interesting article in the Grauniad this morning. ‘Without time, there is no flavour’: a South Korean grand master on the art of the perfect soy sauce | South Korea | The Guardian

Salmon Sushi Porgy Sushi Black Pepper Duck Breast Sushi

But they're cod lovers and messy on top of toast? 😃

Inspired by a salad made by @blue_dolphin here, I went in search (online) for one of my favourite vegetables. Being British, I call it marsh samphire whereas in America it’s generally known as sea beans – one of those confusing differences. Usually Salicornia europaea in Europe and Salicornia pacifica in America, although both are now found worldwide. The differences are minimal. In Chinese, it's 海蓬子 (hǎi péng zǐ). It is not well known in China, but is found here on the east coast. It is all foraged and available to me online at a hefty price of ¥55 or $7.63 USD for 500 grams, expensive for a vegetable in China. I like it fresh with seafood or in a salad. @blue_dolphin indicated that she would prefer it pickled. Both treatments are common.

Birthday Breakfast! Very traditional.

I don't really have a recipe, but I detailed my method back in this post. Sure, but it's still more than I have. 😬

Things are not what they appear to be. This is called 斑马肉 (bān mǎ ròu) on the packaging. This literally means 'striped horse meat' non-literally, 'zebra meat', hence the image of said well-known equines, Equus quagga. Except, it isn't zebra meat. Underneath the image, it says 素食 (sù shí), which means 'vegetarian'. It is vegetarian zebra meat, not the meat of zebras, although, of course, they are vegetarian. incidentally a homophone of 素食 is 俗世 which means ‘the vulgar world' in Chinese Buddhism. This is no coincidence, I'm sure. Of course it's ultra-processed crap like all these fake atrocities. Full of unpronounceable additives and preservatives, the only thing like zebra is that it is striped. An approximation of a meaty texture misses the mark. completely, but it is coated in a nice spicy Sichuan flavoured sauce. If chemically enhanced cardboard prepared Sichuan style is your thing, then I highly recommend it you see a shrink. NOTE: I didn't buy this; it came as a freebie with a six-pack of beer I had delivered. I'd need a lot more than six cans before I'd eat it.

There is an explanation here from ATK. I used this method once and, though the results were acceptable, never repeated it. This was only because I was taught to make it the traditional way and have been making it that way for decades. Also my freezer space is usually too busy, anyway!

Encore! Goji Leaf and Pork Congee Cantonese Style Ribs and Mustard Greens Congee Pork and Peanut Congee Clam and Mustard Greens Congee Organic Egg Congee I'll stop there, not because there are no more, but I think I've made the point - the possibilities are endless.