liuzhou

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.

I did toy with the idea of Food Funnies, but in the end decided it was only funny because it was such a bad idea.

Missing the 1970s?

It depends on the store and on the home cook.

@mgaretz has already confirmed that above.

Pork with fermented black bean sauce with bitter melon and hothouse chives. Fermented black beans, chili, garlic, ginger, Shaoxing wine, soy sauce.

I'm fairly sure the real Paul Child would pronounce Van Gogh correctly!

@mgaretz I'm hoping NFG means something different in your kitchen than it does in mine.

Yes, but baked goods and pastry are not actually that common and still, not many include sesame seeds. Agree the Middle East is more prolific in its use of sesame than China or Korea.

I think it's more of an American thing. Just look at a McD's hamburger bun!

This is the premium brand of Zhenjiang vinegar that I regularly buy. 6 year aged. 恒顺 (héng shùn) is by far the largest producer in Zhenjiang. The last line of text - 手工糯米坛酿 (shǒu gōng nuò mǐ tán niàn) indicates that it is hand made from glutinous rice. It does cost about 3 to 4 times the price of the Shanxi vinegar.

Obviously I'm not @CantCookStillTry but I'm sure "chokos" are what you may call "chayote".