liuzhou

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.

Anyone do non-chicken wings? I also can get goose and duck wings but have never cooked them. I guess some chicken wing recipes would cross over, but perhaps different treatments, too? The duck wings are about $1.40 USD a pound; the goose more like $9.

Sake is actually pretty rare here (although I can find it online if I dig), but I've never seen it in a liquor store. China and Japan don't exactly get on well.

Damn! I knew about the salting in the USA, but didn't realise it extended into Canada, too. It's simple vandalism! I'm going to have to set up a secret eG underground pipeline!

I've never cooked wings (other than to make stock) but lovingly remember some wings I enjoyed in a Japanese style ramen place in China. The Chinese owners had lived in Japan for many years, but returned. Sadly, the man died and the wife retired about two years ago and I never got their recipe. If anyone knows a Japanese treatment I'd love to hear it. Maybe it'll be close.

I've never seen 油条 (yóu tiáo) sliced like that before. Interesting.

Yes. But I didn't check it. That would be cheating!

I didn't actually get this, but I was amused to see it in the supermarket this morning. Fancy a bit of smlnon? At first I guessed they had misspelled salmon, but looking at the contents changed my mind. It is a strangely artificial pink colour - like 'strawberry' yogurt. Definitely died, I'd say. Or dyed. I could almost see the brush strokes. The curved writing at the bottom, above the image, assures me it is fresh (it isn't), non-greasy and boneless. It wouldn't surprise me if it were also fishless. More fun trying to work it out than that silly word game everyone is playing!

腊八节快乐！Happy Laba Festival! Today, January 10th 2022*, is the Laba Festival, a Buddhist festival marking the date of the Buddha's enlightenment. It is celebrated by eating Laba congee (see above). * This falls on the 8th day of the 12 month of the traditional Chinese solar-lunar calendar, so it changes from year to year relative to the Gregorian caledar used in most cultures today.

You are welcome. That's what we do round here! 😃 The caltrops are in season in late summer and early autumn. As I mentioned, they are important at the Mid-Autumn Festival which this year will be on September 10th. If you found yours recently, I'm guessing they will be from the 2021 crop and will still be OK, if not at peak perfection. I certainly hope they were imported. They have become a serious invasive species in many parts of the world where they have been introduced.

Chicken leg meat with morels, garlic, white wine, capers, chilli flakes, mushroom stock, coriander leaf/cilantro and green onions. Served with risoni.

Happiness arrived this evening! 24 X 400ml of Guinness, imported from Ireland. Rare stuff around here.

I suggest that, instead of quoting Wikipedia at me, you do some research among marine biologists and aquaculturists. There is a good reason why Wikipedia is banned as a source in most universities and scientific journals world wide. There are plenty of reliable sources available. Wikipedia is not one of them. In fact it is self-contradictory. Where does that come from? Yes, a different Wikipedia entry. Here is a good summary of the differences.

Thanks. Yeah, I'd worked out we were talking about two different things. Yours are a freshwater fish and mine is an Atlantic seawater variety. Similar name, but there it ends. @Chris Hennes Thanks for this topic. I don't really know what drew me to it. I've never been to New Orleans and probably never will make it, but it was interesting.

I only know red drum, which I eat regularly. But I suspect that is something different. It is farmed locally and is similar to seabass.

Me too. Haven't had the combination for many decades, though I did have the grilled cheese just last night. With fermented hop soup.

I've most often had them in dumplings (wontons and jiaozi) and in hotpots. They aren't something I go looking for, though. I prefer water chestnuts. They are popular at the mid-autumn festival. Out of season now, though.

菱角 (líng jiǎo) Water Caltrop

Too many restaurants and too few inspectors. Lack of funding.

We get both and I am always careful to differentiate. They are NOT just different names; they are different species. https://www.southernliving.com/food/seafood/difference-between-shrimp-prawns

I love shucking oysters but did feel intimidated for a long time. It isn't actually that difficult but you do need the right tools. A decent oyster knife, a glove and a steady hand. Then there are three things you can do. 1) Practice 2) Practice 3) Practice Like any other skill. I can think of many things in the kitchen that are much more difficult. Opening the can of tomatoes I used tonight was way more difficult than opening an oyster!

Balls Beef and pork meatballs with chilli, coriander seed, shallot, fresh breadcrumbs and egg. Rustic fresh tomato sauce with onion and rosemary. Served with penne rigata because that was what I had. Picture taken prior to adding parmigiano-reggiano and black pepper

Certainly not. I have a strong aversion to food designed by "stylists", advertising "consultants" and accountants rather than people who know food. When Pizza Hut actually cook their pizzas in house rather than have them made hundreds of miles away then freeze them to be defrosted and heated up in the local outlets, maybe I'll reconsider.

The original dish from Fujian province was basically a soup built in sharks' fin. It was so deliciously aromatic that vegetarian Buddhist monks jumped over the wall of their compound to get at it. Well, that 's the legend anyway. Today, it has all but disappeared due to increased official awareness of the evil of shark fin consumption. The pizza hut dish is just bovine excrement for a dreadful mess of ingredients selected by a committee of committees with no knowledge of basic flavours, culture or basic sanity. Well, keep quiet! They probably missed it out accidentally.

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