liuzhou

This is possibly probably the worst recipe I've ever found on the internet. Apart from being riddled with basic English errors ('loose' instead of 'lose'), it sounds like a recipe for disaster. Who the hell cooks chicken hearts for 2¼ hours? Who in hell puts carrots, parsnips, chickpeas, tomato and lard into anything described as chicken anything pâté?? And why does it take 4 hours to make when it cooks for 2¼? What do you do for the other 1¾ hours? I regularly make chicken heart pâté. No vegetation other than shallots and it takes maybe 20 minutes on a bad day!

Good news. Late last night, I managed to track down an alternative supplier of the smoked herring in the same city as that mentioned in the previous post and ordered one to sample. They just informed me my parcel has been shipped. It is a long way though, so it'll take two or three days to get here.

This may not seem much to get excited about to most of you but I can explain. 1) Hummus is almost unknown here and difficult to find. 2) Because of its unavailability, to satisfy my hummus needs, in the past, I’ve made it from scratch. All the ingredients are available. However, I have to make the tahini, too. It is equally difficult to find. Although I’ve made the tahini and then the hummus many times, it’s a grind (literally). Hummus Ingredients So for me, it’s fun to just open a tub of this very good hummus imported from Lebanon. I buy the regular type but it also comes in a number of flavours: with za-atar; with red peppers; with red hot chilli. $3.50 USD / 215g a tub plus delivery $0.55 no matter how many tubs I buy.

Sautéed literally means 'jumped' or 'leapt' in French too.

I mentioned the Great British Cheese Heist at the time, but according to this article in the Guardian today, sophisticated food scams are on the rise worldwide. Who stole all the cheese? The inside story of the boom in luxury food heists | Food | The Guardian

A Sad tale Being of the Scottish persuasion by birth and upbringing, I am extremely partial to smoked fish. Kippers, Finnan Haddie, Arbroath Smokies, Smoked Mackerel and, of course, Smoked Salmon etc. Here in China, I have a problem. A lot of “smoked” fish has never been near smoke other than perhaps the vendor’s cigarette in its life! Probably the most famous dish is what is usually described as Shanghai Smoked Fish, 上海熏鱼 (shàng hǎi xūn yú). I enjoy this but smoked it ain’t. Shanghai Not Smoked Fish - Image Mietuan Online Shopping App This misnaming isn’t dishonesty or deliberate fraud but a linguistic / translation problem. 熏 (xūn) can mean ‘smoked’ but has other meanings such as to fumigate, to assail the nostrils, to perfume. I suggest the nostril assault meaning is the correct one for the fish, which is usually carp. This Mala Market piece goes into detail as to how it’s actually made, although it doesn’t mention the linguistic confusion. Another word for ‘smoke’ is 烟 (yān), which also mend cigarette or tobacco. This is slightly more reliable but still no guarantees. It is often combined with 熏 (xūn) to give 烟熏 (yān xūn). Which still tells you not very much. More reliable but far from infallible is 熏烤 (xūn kǎo) which means ‘to smoke or cure over a wood fire’. The only decent, actually smoked fish I’ve found here was rather expensive smoked sturgeon from the world’s largest caviar supplier. Smoked Sturgeon Recently, I recently found some smoked herring, made in China, but described as Russian style. I tried to have it delivered from Heilongjiang Province, China’s most northern bordering Siberia. As soon as I placed the order they announced it had been withdrawn from sale. 😭😭😭

I'm stocking up on 'open-hearted nuts', the literal translation of the Chinese name for pistachios. Trying to maximise my hoard before the price doubles. 99% of our pistachios come from the USA.

Yesterday, my beer delivery company threw in the strangest thing yet as a freebie. According to the product name it is "泡椒臭干子", which translates as 'Pickled Chili Stinking Nuts'. It is two slices of something - about the size of one of those nori pieces you get on some sushi. It doesn't smell of anything. Fortunately, it has to list ingredients. Here's the list (computer translation) Straight into the trash. No nuts. I'd be nuts to eat it!

Picasso was very interested in food and even published recipes in Vogue. He also created many food artworks in paintings but also in ceramics and other media. Here is an article from the BBC on that very subject. BBC Arts - BBC Arts - A feast for the eyes: What Picasso's Kitchen reveals about his art and a couple of recipes from Vogue Haute Cuisine: Picasso’s Recipes from the Pages of Vogue | Vogue

Qi Baishi 齐白石 (qí bái shí) (1864-1957) was a Chinese artist from my beloved Hunan. He specialised in the natural, including seafood. Born into a poor family, he trained as a carpenter but privately studied art. When he was around 40 years old, he went travelling around China, finally ending up in Beijing where he died. He also managed to find time to breed, having five children with his wife and seven with his concubine. He was the first Chinese artist to sell an artwork for more than 100 million US dollars, joining the likes of Picasso and Van Gogh. Unfortunately, long after he died. In 2008 a crater on Mercury was named after him, not that there is any evidence he ever travelled there! Today, I took possession of a print of one of his many shrimp paintings. Slightly less than 100 million. More like $7.35 USD, although I could have had it unframed for $1.15. Sorry., it was difficult to get a straight on picture without reflections. I do find it difficult sometimes to ‘get’ Chinese art but Chinese people have the same feeling about western art. Picasso baffles them. However, this one (unnamed) I do like. It is now hanging in my kitchen.

I'm being making this dish for about 50 years but it has slowly evolved and become slightly Sinicized in the process. Chicken with black olives, black garlic, regular garlic, chopped coriander leaf and white wine. With rice.

That I did know, but when I looked into it more, I found that, in fact, that was the first meaning. It came from the Haitian language and entered English via Spanish as early as 1555. The fish name tuna didn't arrive for another 326 years, being previously known as tunny, The tuna as a fish was also preceded by it being the name of two freshwater eels. Tuna was also an early 19th century term for an officer of a Zulu king!

If I may sneak in a second mountain in my range. Twin Peaks. Gruyere Grana Padano Mozzarella di latte di bufala Occelli Castagna (Chestnut leaf) .... and if I'm being very sneaky Stilton

Another ludicrous mislabelling. This was identified as wahoo, which it clearly isn’t. Instead it is 竹荚鱼 (zhú jiá yú), horse mackerel, specifically Japanese horse mackerel, Trachurus japonicus. Also known in English as Japanese jack mackerel or Japanese scad. Despite the mackerel name and its similarity to mackerel it is a different, only distantly unrelated species. Also despite the Japanese epithet, they aren’t exclusive to Japan but are found in both the East China Sea and Sea of Japan and so are also landed in China and Korea. In Japanese they are マアジ (māji) and in Korean 전갱이 (jeon gaen gi). They’re nearly all wild caught, with a diminishing small number raised by aquaculture. Their resemblance to true mackerel is not only visual but extends to their flavour. Most are canned for export but are widely available in the three countries mentioned. This is one I’m rather partial to. Around $3.75 / 500g

Last night, I decided on Roujiamo but in a moment of pure laziness chose not to make them myself, as I do 99.99% of the time. Instead I ordered them from a newish restaurant about a kilometre from my home. They arrived promptly and were still hot. Unlike the cumin beef ones I make, these were pork. Number 1 Interior Terrible. Although, there was a generous amount of meat it was totally unseasoned and had zero cumin flavour despite it being listed on the menu description. It sat heavily in my stomach. An hour later, I decided to eat the second one which was slightly different. Number 2 Interior This one had some green chilli pepper - the mildest possible. Bell pepper close. Otherwise, indistinguishable from the first. I didn't even finish it. Who are they trying to appeal too? Certainly not me or anyone else who has eaten them in Xi'an. Laziness sucks.

Quite a few years ago, I regularly saw Velveeta here in China. I guess imported from Hong Kong. It was only ever in one store then disappeared. The store and the "cheese"! I never bought it. I prefer cheese! As to Mt. Rushmore, I would need a different mountain almost every day. Today, I'd go with: Brillat-Savarin Affiné Manchego Crottin de Pays Morbier

Damn! I'm so predictable. It looks more like Malabar spinach in the H-Mart image but the greens are often so similar visually. When searching for real spinach in the markets, I look for the purplish tinge to the roots. I buy that more often. Thanks!

Another question. What's the difference between 'regular spinach' and 'Chinese spinach'? I often buy spinach in China. Call me Popeye. But it's no different from spinach in Europe. Wikipedia offers some clues but I wonder what it is you are actually eating. Malabar spinach?

I'm so excited! After a thirty year search I have found it! 羊肝 (yáng gān)! Yes! Lamb's liver! Lamb leg meat has hitherto been the only ovine meat available. Generally, southern Chinese tends to avoid lamb / mutton, whereas northern and western China can't get enough. In fact, China has the largest number of domestic sheep in the world. This southern aversion has been changing as street-side spicy grilled lamb skewers have spread across China. Yet, until now, no offal. One supplier is carrying limited stock and urging customers to be quick as it is only available for a short time in the morning. So I got up early! I have to buy the whole liver. No hardship! 800g for $8.50 USD.

Talking of crabs reminds me of this. 蟹黄 (xiè huáng), literally ‘crab yellow’ is that yellow stuff you find in crabs that most people clean away. It is edible and even prized here. It is the roe, ovary, oviducts and digestive glands of Mrs. Crab. Similar to lobster tomalley in nature. It is relatively rich in nutrients such as nutrients and phospholids. Probably, the best known use of ‘crab yellow’ is in Shanghai’s famous 蟹黄汤包 (xiè huáng tāng bāo), ‘crab yellow’ soup dumplings. It also appears in a number of Cantonese dim sum dishes. I’ve seen crab yellow congee as well as ‘crab yellow’ fried rice or fried noodles. I’ve eaten ‘crab yellow’ baozi buns, where it is mixed with minced pork in the filling. 🍜 It is sold in jars of varying sizes as well as in larger cans for the restaurant trade. Once opened, it needs refrigeration for storage so I buy it in these small 100g jars which cost me around $1.50 USD. The type of crab is unspecified.

The legs are shelled, yes.

Chilled coconuts like this are often sold on the streets by itinerant vendors in summer for people to drink the coconut water they contain. This type isn't particularly meaty. The vendor will drill a hole in the shell and supply a paper or plastic straw. Very refreshing in the tropical heat. Today, I picked up this from the supermarket. They (or some supplier) have not only drilled a hole but fitted a tap so you can carry it home without fear of spillage. They have also supplied a straw which the tap is cunningly designed to hold. Then they have wrapped it nicely in a life-affirming wrapper. The large writing reads 加油 (jiā yóu), which literally means 'add oil', but is used as encouragement at sports events and the like to urge on your favourites. They claim it's Thai, but I'm not sure I believe them. Maybe. However, there is no Thai on the packaging other than Young Ham Nom Coconut, Nam Hom being the transliteration of the incorrect Thai name* of the type of coconut, but they also grow in Hainan, China. Apart from that there is only Chinese and English. * The Thai name is หนุ่มมะพร้าวหอม which transliterates as 'Nom maphrao hom'.

I re-appraised the sourdough I bought a couple of days ago. At the time I posted it I had tasted a slice and reported that it didn't have much sourdough flavour. What I did with that slice was toast it and buttered it. Later, I buttered an untoasted slice and the sourdough taste came through no problem. Same loaf; same butter. I don't remember that difference between toasted and untoasted in any sourdough I've had before. Is that normal?

This grabbed my attention a couple of days ago, as I was idly flicking through my local delivery app. It wasn’t the 王螃蟹 (wáng páng xiè) king crab that surprised me – I’ve long known they are available in China. It was the price listed. ¥9,999! I know king crabs don'’t come cheap but the most expensive I’ve previously seen were around ¥2,000 / $275 USD. ¥9,999 is $1,372.86. Then it twigged and I read the description. Nothing to do with king crabs, at all. The delivery app insists on the listings only containing items for sale (a no spam policy) but occasionally some companies get round that by advertising something they don’t stock at a ludicrous price to stop any idiot actually ordering it while getting their real point across in the description. The “description” in this case consists of information on the Chinese weighing conventions, which I think everyone knows anyway. We sensibly use metric, but mixed in with some old Chinese names. So, for example 500 grams can be described as such or as a 斤 (jīn). This used to be a variable weight depending on location but has now been standardised at 500 g throughout Mainland China. 1 kg is a 公斤 (gōng jīn), which confusingly literally means ‘common jin’ which it isn’t; jīn without its gong is the one I see most often! Anyway, back to king crab of whatever weight. These creatures, which aren’t true crabs*, like to hang out in very cold waters. Those in America tend, I’m lead to believe, to be caught mostly in Alaskan waters but some from Argentina. (?) Those here are always from Russian waters except for once when I saw one from Chile. It was the most expensive I've seen. I suppose because of distance. Although I can’t buy them whole locally, I can for delivery from further afield in northern China, suitably nearer to Russia! Those are usually around the $80 - $140 mark, depending on size, However, frozen king crab legs are available in supermarkets. These come from Russia, too. A 500g box can be between $30 and $50, again depending on size. * The only thing carcinologists agree on is that they aren’t true crabs (the Brachyura family). Some believe they are related to hermit crabs; others determinedly disagree. I don’t care.

Me neither. I'd be very surprised if it's ever frozen in SE Asia. Absolutely. Same here even though we're only a stone's throw from Vietnam. I did grow it but haven't done since I moved house. Must restart. The best I've had in China was in an Indonesian style restaurant in Nanning where they used it as skewers for grilled chicken. Really flavoured the bird meat. They grew it and other herbal exotica in the restaurant garden which you were encouraged to visit.