liuzhou

This was a gift from me to myself. However, it wasn't planned in advance, so still 'unexpected'! What we're looking at is premium grade, 3 year aged Pixian doubanjiang (broad bean chili paste) from Sichuan. It cost over 3 times as much as the regular stuff, but I was in the mood for a treat. And why not?

It makes sense. The circulars are prrobably printed centrally for all its branches.The cost of printing over 2,000 separate circulars, one for each different location would be prohibitive.

Interesting recipe, but 'mixie jar' threw me! Mr Google suggests it is very Indian! I'll use my string pull chopper instead. If I get round to making it.

Are you suggesting that you don't? Nothing better than a Hong Kong style roast pigeon or a pigeon soup. Big thing round here. Well not big. Quite small actually. but popular. I have restocked. Three in freezer now. Most markets have them.

Thanks. Actually, I feel OK. I haven't used it yet, but no ginseng listed on the package. I do have one ginseng root in the freezer, though. I could supplement the medical!

I was chatting online yesterday with my publisher friend, whom I mentioned a few posts back. I mentioned that I thought I may be developing a slight summer cold. This morning this arrived at my door. Five bags of Traditional Chinese Medicine soup ingredients to be mixed into a pigeon soup. The contents are mainly dried fungi - morels, agaricus subrufescens (almond mushroom), pilose antler mushrooms, cordycep militaris, chanterelles, wild oyster mushrooms, wild shiitake. Alsos contains goji berries and jujubes. Fortunately i had one pigeon in the freezer! I've three more on the way. Lot of soup in my immediate future.

Mangosteens. Discussed at length up-thread.

I don't know. I just thought people might be interested in my friend's translation. Buit considering matcha and the "Japanese" tea ceremony both came from China (even the word is Chinese), I w ouldn't be surprised. I'm not a tea drinker, though.

@KennethT Not a lot of these in Iceland, I'd wager. $1.30 USD / 500 grams in the supermarket this morning

from a friend, a fellow Liuzhou person. https://www.rachelleslab.com/post/tao-gu-on-the-art-of-tea

Well, I'll file that with the self-proclaimed vegetarians who eat fish or even chicken. Vegetarians or vegetables?

Well, you can re-define 'vegetarian' any way you choose, but for most it means abstaining from foods which involve products from dead animals. Most cheese does involve such products. Not that I mind!

Technically correct just means correct. None of the vegetarians I know (sad people) eat cheese unless they know it is truly vegetarian. 99% isn't.

Well, milk is vegetarian, but not vegan.

Nor is cheddar usually vegetarian. It uses animal rennet. The scrapings of animals' stomachs. Neither vegetarian or vegan!

Ploughman's lunches are rarely vegetarian! Thank heavens! Cheddar cheese is rarely vegetarian. Ploughmen certainly aren't!

Really? I'm 100% British and seldom butter bread in sandwiches; nor do many people. I want to savour the ingredients of choice. Not grease. I butter my toast!

Or both!

Pervert! 🤣

Rocket!

Love sick? Heart broken? Worry ye not. Here is a 17th century recipe to set you straight. https://shakespeareandbeyond.folger.edu/2022/06/28/heartsease-cordial-adapting-early-modern-recipe-pansies/

???

Er, I don't know about where you are, but in my hometown in Scotland, pretty much all fish is hung to be smoked. Salmon, cod, herring, haddock, etc

Japan has had a huge influence on Taiwan's cuisine. The Japanese did occupy it for 50 years, ending in 1945. I wouldn't use Lee Kum Kee. Apart from that company being low quailty, dark soy sauce in stir fried greens is not a great idea. Dark soy is only really used for colour; not flavour. I'd go with the Kikkoman until you can replenish your Pearl River supply.