liuzhou

New York Times Obituary

The luosifen was disappointing. I'm hitting the streets again tomorrow. I didn't eat the baozi. I was told they were meat (.e. pork), but the bun itself was sweet. No thanks! Still a nice social gathering.

A llight lunch for 10 in a local hotel private dining room today. Hand shredded duck Morning Glory / Water Spinach Spiced Chicken Sichuan Steamed Sea Bass Lotus Root Pork Burgers Mutton and Potato Beijing Duck Shrimp Ball "Flowers" Luosifen Luosifen 2 Baozi

The classic British dish and favourite of Queen Victoria which never existed!

So you cook chicken, have your people gnaw the bones and remove the good elements, collect the used bones, wash in "hot" water" then use them for stock? To what end? Bones have no flavour. Any chance they may have vestigal remains of actual flavour have been removed three times.

I hope you wash the forks thoroughly before putting them in the drawer.

I still have the Curry Club cookbook from the 1980s. The late Pat Chapman was hugely influential in the UK curry world. As to wings, about a month ago I had some Asian style wings from Christine Ha's (Blind Chef's) cookbook. “Recipes from My Home Kitchen (eG-friendly Amazon.com link)”. They were to die for.

Bangkok is always chaotic! And long may it stay so. Looking forward to your pictures.

I do use all bones, but not those that have been gnawed on! Rolling boiling water does NOT kill everything.

Anyone like and / or cook goose 'bits'? My local vendors mostly do feet (webs), heart, wings, gizzards, intestines etc. All delicious. Of course liver (foie gras and non-gras). I often do liver and intestines; occasionally heart. Braised goose liver fried rice is a favourite. Goose Feet Goose Hearts Goose Wings Goose Gizzard Goose Intestines Goose Foie Gras Goose Liver Fried Rice

I assumed those were typos above but maybe not… They were auto-correct suggestions which amused me enough to decide just to accept them. The passport comment was, i thought, clearly in jest and intended to indicate the depth of Britishness involved. Anyway, this is all totally irrelevant to the OP's question.

Yes. I know the.story. But I've no idea what relevance it has here. I have eaten butter chicken in India and Chicken Ticket Marsala in both England and Hong Kong. They are not the same dish.

Haha. I'm being referred to Wikipedia again. When will people learn? I didn't mention anything about it being Glaswegian.

It appears the OP is Australian.

I didn't say the techniques were or weren't effective. I did point out that what was claimed to be "the go-to wok seasoning agent" isn't so among the vast majority of wok users.

Yes, I know the dish is from the UK. I meant which book or magazine. Anyway chicken tikka masala is British; not Indian although it has been imported there in a few restaurants.

Duck wings $7.2 USD . $9 CAD / 2.5 kg

Ship them to China?

Wow! I'm guessing that is Canadian Dollars? I'm afraid to tell you what I pay for fresh duck breast or legs. You would weep. I don't get frozen whole duck but my local mom and pop store does a nice line in live ducks to take home and kill. I will say frozen duck wings are the equivalent of $9 (CAD) for 2.5 kg.

I've never see anyone in China using flax seed oil to season a wok and they do have rather a lot of woks. In fact I've only seen flax oil once, about ten years ago, in a tiny bottle in a specialty FOOD store.

How do the prices for duck compare with chicken? Here, duck is considerably cheaper. It's the cheapest animal protein I can buy. Luckily, it is also the one I prefer!

I'm not sure what people do with them round here - I guess most buy them pre-cooked on the streets or in-supermarket deli counters. Guangxi doesn't really have its own cuisine (apart from a few signature noodle dishes in different cities). The south tends to be Cantonese and the north Hunan / Guizhou influenced. I live on the border between the two areas, although we lean more to the north. I haven't really though a lot about wings till this topic came up - people prefer feet! Especially duck feet, but also goose web. Wing usage I'll have to investigate further.

Stir fried squid and shrimp with snowpeas, garlic, ginger, bullet head chilli, Shaoxing wine and oyster sauce. Served with rice.

Agreed. It is a strange recipe. I wonder where it came from.

You don't say what kind of chillies you used, but half a chilli is 1/10th of what the recipe asks for - and that recipe is for a mild dish. You aren't going to get spicy with so little of most chillies. I wouldn't use olive oil in this dish, either. What the heck are "jammy lemons"? P.S. It's tikka masala. Marsala is a Sicilian wine.