liuzhou

According to the 2010 census, there were officially 1,830,929 ethnic Koreans living in China and recognised as one of China’s 56 ethnic groups. The largest concentration is in Yanbian Korean Autonomous Prefecture, Jilin Province, in the north-east bordering - guess where – North Korea. They have been there for centuries. The actual number today is widely believed to be higher, with some 4 to 5 thousand recent refugees living there illegally. Anyway, what I have just taken delivery of is this Korean blood and glutinous rice sausage from Yanbian. I am an inveterate blood sausage fiend and always eager to try new examples from as many places as possible. I'll cook some tomorrow morning for breakfast and report back.

Having been reading the current eG Cook-Off #87: Potato Salad topic, I'm thinking of a potato salad using a turmeric mayonaisse. I always make my own mayo anyway. All I have to do is mix in some grated turmeric.

Yes. Many salads include cooked ingredients.

I've written before about the Miao people* who live just to the north of here. Here is a brief extract from a guide book to the area. Note that when they say 'sour', they mean 'pickled'. In Chinese, the word is the same -. 酸 (suān). Here is another excerpt from the Food Funnies topic in which a small typo changes the whole concept. * Munching with the Miao Moving with the Miao Harvest Lunch in a Miao Village

Clean and grate it. Use as ground turmeric.

I was just sitting here thinking about planting it, too. I've seen photos of the plant and it does look attractive. But, my main reason for wanting to plant it is that it is difficult to find here (and expensive by local standards). Even the ground turmeric isn't widely available. In fact, all Indian ingredients are difficult to source. The two countries don't get along. I'm guessing it can be grown from the rhizomes I have, just like ginger. I almost certainly won't find the seeds here. This site seems helpful.

I think this can be classified as a salad, albeit a cooked one. It is served cold as a side dish. To quote myself from this topic

I'm new to working with fresh turmeric, but in the past have often used the ground variety. While curries are the obvious choice, they are something I rarely do. I find it has a natural affinity with chicken. My go to chicken dish is something like this turmeric chicken recipe. Another is Moroccan Chicken with Preserved Lemons. It also goes well with coconut so I have made a variation on this Smashed Cucumbers with Turmeric, Coconut, and Peanuts Please note that I have never followed those recipes above to the letter; they are just what I can find similar to what I have done. Some other recipes that have caught my eye but I haven't made yet are: Honey-Turmeric Pork with Beet and Carrot Salad Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter Chicken Khao Soi Yellow Chicken Adobo P.S. I often add it to my fried rice.

Goat with Fuzhu

It's just too hot to cook. I waited to dark, but it didn't cool any. 38℃/100℉. So very simple, minimal stove attendance dinner. Pork chops, boiled spud, tomato and HP sauce. Sustenance.

You beat me to it. I'd also add that in many cultures, including China, India, Jamaica, Cuba (to list somewhere I've eaten goat) most people would send any boneless goat meat straight back. They would find itf most suspect. Most countries have their own butchery techniques and cuts. The USA, Britain and France are all different. China and India ain't gonna change. Here in China, nearly all meat and fish comes on-the-bone.

24. 酒糟芥菜 (jiǔ zāo jiè cài ) - Wine Lees Mustard Leaf. This may look similar to the 酸菜 (suān cài) in the first post on this topic. It is the same vegetable, but is processed in a different way, resulting in a different taste. Whereas the suan cai is pickled in a brine, then pressed, this version is pickled in the dregs from rice wine production and is unpressed. It has a slightly yeasty taste, which I find pleasant and is much milder than the suan cai. Both are used in similar ways.

Fresh turmeric root. Ideas for usage?

Pickilng kemp is a longstanding tradition worldwide. I've already posted examples of the Chinese treatment upthread.

I doubt it was the same species. It is native to the Indo-Pacific seas. I also doubt it has been introduced anywhere near New Jersey. Invasive species and all that. But I could be wrong.

23. 海葡萄 (hǎi pú tao), Sea Grapes, Caulerpa lentillifera Also known as Green Caviar in English, this is a type of seaweed or algae. It was first cultivated in the 1950s in Cebu in the Philppines after it was accidentally introduced to fish ponds. By 1986, it had reached Japan, before being cultivated in Vietnam and China. This lot came from Vietnam. The seaweed is washed and then brined in a sea-strength solution. This is how I bought it. It is then drained and soaked in cold, fresh water for three minutes and it's ready to eat. At room temperature. It does not react well to either heat or cold. It tastes of the sea, as you would expect, and has a delicate grassy flavour. But the most important quailty it has is the texture. It is crisp and the bubbles pop audibly in the mouth, like popping candy.

Like regular peanuts. Only the taste is different. They have a kind of smoky taste.

I think, by now, my aversion to all things c@rn is well-known. I am delighted to report that it apparently terrifies Satan, too! Nothing to do with the sausage. The batter!

22. 酸贡菜 (suān gòng cài) or 'Pickled Tribute Vegetable' Another kimchi-like pickle is 酸贡菜 (suān gòng cài) or 'Pickled Tribute Vegetable', so-called as the then rare vegetable was presented to the Qing Dynasty Emperor Qianlong (1711-1799) as a tribute. It is closely related to the lettuce family.

Yes, Having looked at a few meatloaf recipes. I'd say denser.

Wouldn't know. Never had 'meatloaf'. Does the recipe given resemble meatloaf?

Interesting article on the history of the square sausage! (Scots seldom call it Lorne Sausage).

刺角瓜 (cī jué guā) Cucumis metuliferus - Horned Melon

红泥花生 (hóng ní huā shēng - Red Mud Peanuts). These have been “cured” by being buried in a muddy red paste of unidentifiable ingredients then baked until the shells turn red and the ‘nuts’ take on a pleasant earthy taste. These are good (in my humble).

22. 桔梗 (jié gěng), Pickled Chinese Bellflower (aka Balloon Flower) Root, Platycodon grandiflorus Some may know this better as 도라지 (doraji), the Korean name, but it is actually native to all of East Asia and also used as a pickle in China, although any self-respecting Korean will think of it as a type of kimchi ingredient. Here in China, it is made and used in a similar way - as a side or condiment with other foods, especially rice. However, it is probably more used in Traditional Chinese Medicine (TCM), particularly to treat coughs and related illnesses.