liuzhou

I guess this belongs here. @Kerala One Indian village, more than 100 varieties of mangoes

I haven't been in Cologne since 1967, so no information to share, but I'm looking forward to reading about your experience.

This is just the starter from dinner. The main course was something I've posted here a zillion times, so I'll spare you this time - it was good though. The starter is hot-smoked sturgeon with Thai salted limes. Those bables are full of seeds - seedy limes. But tasty and worked well with the fish.

Here is one extracted from the jar. I'll be using it later today. It'll turn up here somewhere.

Serrano Ham

What is 'go' here?

Could someone please give me an idea of the size of these Hatch chilis? They look like something I get here, but without scale it's difficult to be sure. Thanks.

They are smooth skinned limes. Uncut. Ingredients are: Water, Lime, Salt, Acetic Acid. They are similar to these Zhuang Preserved Lemons. In fact, I'll probably use them to make a version of the recipe on page 2 of that thread. The Zhuang people are related to the Thai, at least linguistically.

I'm looking forward to playing with these. Thai limes in brine.

Why can't a hammer be a saw? They are designed for very different jobs.

Fourth on the list is Anfu Ham (安福火腿 - Ān fú huǒ tuǐ) from Jiangxi province. Here, members of the jury, is a 500 g slice of the said delicacy, which I took possession of today. Beautiful. It's a dry cured, then smoked ham and can last for many years. Deeply full of flavour.

Or in China.

'Red cooking' in China is 红烧 (hóng shāo) and does not involve red rice. It simply means braised in in soy sauce - a Shanghai specialty. It certainly doesn't involve red food coloring. I wouldn't even know where to buy that. Red rice yeast is used in good quality char siu.

That is unknown although there are, as always, theories, some more idiotic than the others.

According to the OED, it is from the Dutch koolsla, a reduced form of kool-salade, in turn from kool cabbage + salade, pronounced salâ'e, s'lâ. It's 18th century and nothing to do with any old king.

It's all manufactured in England. The corn syrup story seems to be incorrect. One website claimed it and wikipedia picked up on it.

Wow! I didn't expect my Branston Pickle to attract so much attention. Growing up in Britain, Branston pickle was a daily condiment. Particularly with cheese or ham. Essential in a 'ploughman's lunch'. That was the original recipe, then the only recipe. A few days ago I came across it here in China and as I haven't had it in about 30 years, decided to buy some. I could only get the small chunks version. Would have preferred the original. It tastes just as I remembered it. I don't think it is sweeter than the original and from their website and the ingredients list on the jar, it seems to be exactly the same apart from the cut of the vegetable component. I don't know what American 'sweet pickle' is so I'll leave that aside. One thing: it appears that the version sold in the USA uses high-fructose corn syrup in place of the sugar used elsewhere. Don't know why. Scrubbed that. It appears to be false.

Sorry! Total brain fart! Anglo-Iberian!

I've gone Anglo-Iberian for a moment. Manchego with Branston Pickle edited after brain fart!

Vodka was involved and it always lives in the freezer.

It is relatively oily. Quite strongly flavoured, but in a good way. Very flaky in texture. This stuff is hot smoked and is probably my favourite smoked fish. But damned expensive!

Smoked sturgeon with caviar.

He is vegan.

Well, it amused me.