liuzhou

Sardines on toasted rye*. International breakfast: Bread from Russia, butter from New Zealand, sardines from Portugal, salt and pepper from China. * Bread slightly over toasted. New toaster settings not quite worked out yet!

I mentioned back here in the potato chip flavors topic, the disgusting Luosifen chips that Lay's had launched in China. Today a friend in Shanghai contacted me to warn me that Pretz, the Japanese snacks, have been launched in Shanghai in a luosifen flavor! It's the end of civilisation. My friend tried one and described it as tasting like "like stinky mud".

Rustled me up some 牛肉炒面 (niú ròu chǎo miàn) - beef fried noodles. Beef marinated in Shaoxing wine with garlic, ginger, chilli and potato starch. Stir fried with fresh hand pulled noodles, hothouse chives and scallions with a splash of soy sauce.

But it is low sodium!

I don't mind cherry tomato skins per se. I just don't want them in sauces. If I'm eating them raw or fried with breakfast, as I often do, I'm happy with the skins.

Just for the record, in sauces or similar, I always peel the tomatoes. Even cherry tomatoes.

I'd love to say that I baked this, but it wouldn't be true. My oven died and I'm having work done on the kitchen so I haven't replaced it yet. So, I bought it on-line. It is rye bread made to a Russian recipe in Heilongjiang, China's northermost province, bordering Eastern Siberia. Pretty good stopgap.

2,700-year-old blue cheese and beer.

Butter-loaded scrambled eggs x2, buttered toasted muffins, sausages.

By the 1920s, commercially distributed frozen food had been around for about 60 years, initially in Australia. Perhaps more so in the UK than the USA. Meat was exported from Australia to the UK in 1868. Frozen chickens were imported by the UK from Russia starting in 1885. It wasn't until Birdeye developed flash freezing in 1929, that it really took off en masse. Of course, frozen food had been around since neolithic times.

I don't suppose reusable shopping lists were mainstream in the 1920s either.

She doesn't currently have a Michelin star. The previous restaurant, Pidgin where she was involved did. It no longer does.

A reusable shopping list from the 1920s.

Yes. Her restaurant Mei Mei is in London's food destination Borough Market. The rather sparse website is here.

I think the main issue here is more than just stealing a recipe. She also stole personal details of someone else's life. That is despicable.

I hate flash! In fact, my main camera doesn't even have flash. I would add that just sometimes reflections aren't bad!

Yes. That was my point. It also depends how black the black really is. It is lack of reflectivity that defines blackness, after all.

Doesn't that depend on the material? Are they all reflective? Before I bought the background board above, I regularly used a white melamine tray without refection problems. I would have thought black boards less reflective.

In high school we distilled some sort of moonshine in chemistry class, although we called it poitin (pronounced 'potcheen'), the Irish name. Funnily enough, the teacher's name was Mr. Still!

I have something similar, but are sold speifically as photo backgrounds. As you can see it is double sided - black and white. They come in various plain colour combinations but also patterned. This one is the equivalent of $8.50 USD.

Having used such software in a university environment, I can say it's not 100% reliable. Nowhere near. They only work if the original is in their database. Far from everything is in any of them.

Here's my latest cookery book. All my own work.

Here is a great resource of information on the varous truffles (the fungi) of the world from TasteAtlas. Lots of truffle porn, too. Click on the pictrure.

Full story. If true, and from the quoted examples there are appears to be a strong case, she must be crazy to think she would get away with it.