liuzhou

According to the OED, 'tuna' originally (in the early 20th century) referred to the animal in general and 'tuna fish' referred to 'the flesh of that fish used as food'. I'm not sure if that explains anything much, though.

These things are industrially made, but surprisingly good for that genre. Hot smoked garlic sausage. Good for just munching on or chopping up and adding to fried rice. It's 28cm / 11 inches long.

That would depend on what one was making.

Wow! A surprise gift today. Two bottles of good Georgian wine (Georgia the country). The amber is from Shumi winery, one of Georgia's earliest organic and biodynamic growing wineries and the Saperavi is from Gurjaani winery, producing one of the highest quality wines in the Gurjaani town. Sent by a friend who has just written a book about Georgian wine, the oldest known in the world.

This may not be a bad idea as such, but it is a crazy one. Japanese scientists with nothing better to do have invented electric chopsticks which they say can enhance perceived umami without adding sodium. Yeah, I can see all the billions of chopstick users in Asia and elsewhere rushing out to get them! Not. The whole sorry tale is here.

Beer nuts. Roasted peanuts with chilli.

Wine braised pork with mushrooms, black garlic, capers, shallots, yellow garlic chives and scallions. Over rice.

Song Dynasty Tea Painting Revived Article in Chinese and English

Sorry. Pressed the wrong quote button. Yes, English asparagus is green. It is cultivated, but has an extremely short season, about one month usually in May or June depending on weather conditions. This year it has arrived earlier in April. https://britishasparagus.com/

China does grow white garlic (in Shandong province), but in very limited quantities. In fact, asparagus of any sort is quite a recent find here. Five years ago I was lucky to see it once a year; now the regular green kind is in most supermarkets. I seriously doubt much, if any, white asparagus is exported. At least for now. I still prefer English asparagus in its short season. Perfection.

True, but my comment was in reply to someone who gave a slightly inaccurate or incomplete derivation. And current usage varies among English dialects.

Actually, it comes from the Haitian barbacòa meaning a rough wooden framework, used in America for sleeping on.

In America. Barbecue originally meant an appliance (actually a bed). In the UK and much of the world it means both the appliance and the process. (And the occasion when we eat it.) Broil just meant to burn!

Haha! Maybe not so much when you read on!

Not in much of the world. Or in the etymology, but I accept that etymology changes.

Yes. What we call a barbecue in the UK is generally referred to as a grill in American English (AmE) and what we call a grill is generally a broiler in AmE. That said, the etymologies of both words is more confusing. Broil is ancient and was used in Middle English by, among others, Chaucer in his Canturbury Tales "He cowde roste, sethe, broille, and frie‥and wel bake a pye."

As I understand it, they are given a little light. I'm not sure if they would survive in total darkness.

If you can grow one, you can grow the other. They are the same plant. The yellow ones are simply deprived of light while growing and so, the chlorophyll does not develop by photosynthesis.

Mackerel is not a hugely popular fish here and the stores only occasionally have them fresh. Most are sold salted and dried or canned. Salted mackerel is particularly popular around Shaoxing and Hangzhou in Eastern China. It is very pungent and a bit of an acquired taste. Salted Dried Mackerel Also, sometimes I see them as frozen steaks. Frozen Mackerel Steak (defrosted) I've never been served them by friends. Nor do I recall seeing them on a restaurant menu. So, I don''t really know what people do with them. I cook them, but not in a Chinese way. I would guess they are gutted then fried whole (head on / bone in) or braised in a spicy sauce.

Mackerel is most certainly farmed, although most is still wild caught. I have visited a mackerel farm in Japan and seen it for myself.

I almost always have some stashed away. Me likes me tongue! And my morels are probably better than my morals! 😂

Dinner tonight was a disaster. As soon as I started to cook, it became very clear that my constant companion over the last ten years of cooking was gone forever. Dead. Tragically. As soon as I poured my oil into the hot wok, I got this massive flare up underneath the wok. It took me what seemed a long time to work out what was going on. When the oil hit the hot wok, it went through a crack in the pan and onto the burner. Somehow the pan had developed this four inch long crack in the base. It was too late to go out and give it the funeral it deserved or to go buy a new one. So I was forced to replan and make an emergency dinner. I had some braised pig's tongue in the fridge, some dried morels and the usual aromatics. Cooked me up some penne rigate and added the aforementioned along with chilli and coriander/cilantro. Guess what's my shopping plan in the morning.

Simple over-cooked boiled egg with over-buttered toast, but hey! It was 3:30 in the morning! Long, but dull story.

These are Chub Mackerel (Scomber japonicus). In Chinese, they have many names, but the one preferred here is 花池鱼 (huā chí yú). Also, known in English as the Pacific mackerel, they are closely related to the Atlantic mackerel. Despite the japanicus in the scientific name, they are found (and farmed) worldwide and often turn up in canned fish products and cat food. That said, they are high in nutritive value. Those in the image are about 8 to 10 inches in length.