liuzhou

I'm told the Kunming "Panda Express" is no longer there.

Here's one that may stump many people. Each 'leg' is about 4¼ inches / 11cm long. The one with the pointed foot is marginally longer than the other. It is made for a very particular purpose.

Already happened. https://www.yicaiglobal.com/news/largest-us-chinese-restaurant-chain-panda-express-enters-china or maybe not https://www.thatsmags.com/china/post/31822/did-american-chain-panda-express-open-its-first-china-location Certainly there have been attempts to open American-Chinese restaurants in China in the past. I remember the first, an independent, opening in Shanghai several years ago. It lasted about twenty minutes.

Me too. In similar fashion.

I've mentioned 沅陵 (yuán líng) before. It is a little known town in West Hunan, near where I lived 25 years ago., and is populated largely by members of the Miao and Tujia ethnic minority. I have a few friends living there. This morning I unexpecedly received this: On the left are the local sausages and on the right is 晒兰 (shài lán), the wonderful ham only made and sold locally.

Pakistan's beloved mangoes are at risk as climate change shrinks harvest

Scotch eggs are not Scottish. They are English. The word 'scotch' in the name is not a reference to Scotland but another word, meaning to chop or cut and refers to the coating of the egg which is finely minced (chopped).

https://www.foodnavigator.com/Article/2022/08/02/waitrose-joins-ranks-of-uk-retailers-ditching-best-before-dates

Over the last few weeks, several UK supermarket chains have announced that they are abandoning such "best before dates" on a wide range of their food stocks in a bid to reduce food waste and hence greenhouse gas emissions.

No comment.

Lyons Magnus recalls 53 products including alternative milks and protein shakes So much for "healthy" alternatives!

The general style of the phở looks to be Southern style, but can't really see the broth.

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.