liuzhou

I'm not sure where else to put this. Some idiot (not from here obviously) just told me he doesn't like squid, but calamari is ok!

People here in China are meticulous about washing their rice. 'Scrubbing' is probably a better description. They put the rice in the rice cooker bowl and fill it with water, then get their hands in there and rub every grain. Then pour off the water very carefully so as not to lose a single grain. Repeat up to five or six times. Washing rice is important not only to clean it of dust and other pollutants, but to get rid of excess starch which will just give you cloggy rice. For two years, I lived right next to a large rice paddy in Hunan. I watched the farmers planting and tending the plants. It is back-breaking hard work. That is why all kids are taught that to waste a single grain is a crime. Most kids in junior school are sent to spend at least a day planting rice to teach them of its importance and the sacrifice the farmers make to feed them.

But the water isn't clean. It's fertilised with night soil*, then dried and processed in a dusty hut full of rodents. *Human excrement

I'm sure Mrs Mapo never saw an elk in her life, but I'm also sure she would approve!

Truffle oil is garbage. Most doesn't even contain truffles or, if it does, only in microscopic amounts. Avoid Chinese truffles, too. They are truffles (usually), but the lowest quality.

Not me, I think. But many fruits look similar. I have eaten zapote in Vietnam, though. It's known there as sapôchê. Fresh tamarind is a thing of great joy! I've never had it, but I'd imagine tamarind ice cream would be great.

Rice Washer, Presidential Palace Kitchen, Saigon, Vietnam. I have no idea if it Japanese or not. Probably not.

All looks great, but I"m still intrigued by the 'lemon maringue'!

Was thinking about Drummond Street again and remembered this. I hope it's interesting.

No one has been able to farm the rare, expensive fungus on a commercial scale – until now. Here

Definitely B. sprouts and roast potatoes. Usually boiled carrots, too. Burdall's gravy (similar to Bisto, but better - no longer made.

I know you are in the UK, but don't know where. But I'm betting you know Drummond Street in London. Vegetarian Indian food central. I studied then worked at University College London just across the road for years and Drummond Street was my canteen! And I'm not even vegetarian!

I often buy baby squid, but fresh not canned. I do use in a salad with a ginger, citrus, chilli and fish sauce dressing, radish, cucumber, mint, coriander leaf and cashews. No peaches! I use a slightly adapted version of this first recipe. I have to make my own stem ginger to get the syrup. Also, the baby squid only get one minute cooking.

Probably true, but good restaurants are in the minority.

There is already a discussion on this topic here.

I abbreviated your words. That's all. Same meaning with less typing. But really, not the point.

Well, "round here" isn't everywhere.

I'm not convinced it's a binary choice. Many restaurants serve oversized plates - hence the doggie bag culture. Cutting them back makes more sense. I want dinner; not dinner and tomorrow's lunch. Cut size and, if necessary, raise the price a bit, too.

Came across these Thai snacks yesterday. Not bad. Of course, they looked nothing like the package image.

I am in raptures! About two or more years ago this flavour disappeared from all my local stores and I thought the company had stoppped making them, but they appeared in the supermarket this morning. My favourite potato crisps (I refuse to call them 'chips' - ridiculous name). They are made by this Philippine company and sold all over Asia. These are the super-rare and exotic POTATO flavour!

Chicken (and duck) feet are hugely common here in China. They are everywhere - in supermarkets to street stalls. Day and night. Spicy Chicken Feet Duck Feet with Pickled Chilis

eventually. as does all food.

I'm confused, as usual. You don't use seafood shells to make stocks?

The least flavourful part of the bird. I prefer the feet!