liuzhou

My traditional bamboo wok brush arrived today. They are becoming more difficult to find in the city. I ordered this one online after my usual store didn't have any.

Supermarkets in China are mostly the same. Even if veg etc isn't pre-wrapped, the weighing station staff are going to seal it in a plastic bag, 99% of the time. In wet markets, nothing is pre-wrapped and you can refuse the offered bags more easily.

Yeah, but the restaurant supplied it! I sometimes ask for things which are not listed on the menu. Sometimes I get it; sometimes I get a polite apology. Smaller and less formal Chinese restaurants are usually quite open to that.

Interesting. I don't recall ever seeing it on a restaurant menu here, but it is a common dish for home cooks. It is probably my favourite way to do clams.

Do you mean Chinese-style fermented, salted black soy beans? Or something else? Clams with fermented beans is something I cook regularly.

Yes. Probably sausages (pork) and fried eggs, too. I haven't had one in decades!

A few of the dishes would still appear on some menus in London. The sort of places working people use for lunch, rather than a night out kind of venue. Is grilled cheese on that menu? I can't see it. And the grilled bacon accompanies kidneys, so that would still apppear in London, too. P.S. Of course, they are using the British English meaning of 'grilled'. What you may call 'broiled'.

Liverpool cafe finds menu from 1913 during refurb Nice to see them using "entrée" correctly, as everyone did back then. It is still never used to refer to a main dish in the UK, except in places that have "concepts" and "themes" and think they are trendy and therefore should never be eaten in anyway! ⛔

Any live fish? Freshwater fish is almost always sold live here (and is in Chinatown, London, too). Carp, for example, is always sold live. Sea fish is much less often sold live, especially away from the coast. Luckily I am only a couple of hours away by road from the Gulf of Tonkin (on the China / Vietnam border) so we get a lot of fresh sea fish and seafood.

Is that meant to be a joke? The trademark was registered for the first time on that date!

Yes. Indeed.

I'm told today is the date that Spam® was first trademark registered, back in 1937. Happy Birthday!

螺蛳粉 (luó sī fěn) - fresh rice noodles in a snail broth with pickled bamboo shoot, soy milk skin, chili, fresh greens, peanuts and more. This city's signature dish. Bought from a very local hole-in-the-wall restaurant and brought home to eat. Had a busy day and was too tired to cook. More information and

Spamtastic: The History of SPAM® An Eat My Globe podcast with audio and transcript. Audio Only Download

BLT

They and the chillies are dried. Yes, I've propagated lemongrass many times in the past.

An online purchase of (mostly) fresh Thai ingredients arrived today. Happy kitchen. Dried chillies and kaffir lime leaves Limes Galangal Lemongrass Cuttings of the lemongrass and galangal shall be planted out in hope of propagation.

Mission accomplished. Picked up a couple of taro and chocolate ice creams.

Both. The magic word “pixian” indicates quality Sichuanese doubanjiang.

I had some "taro and chocolate" ice cream yesterday. It was good! I might get some more today.

Yes, but the brands mentioned are Cantonese, not Sichuan style doubanjiang. They are different.

It has become very difficult in recent years to find round bottomed woks, even here in China. Most department stores, supermarkets and other domestic kitchen supply shops etc only stock the (at least slightly) flat bottomed type. The reason is very simple. Induction cookers. Whereas in the past people used gas burners for the ever-popular table top hotpot style of cooking (even in restaurants), it quickly became apparant that free standing induction cookers were more convenient and safer. I'd say that that's what 90% of people use now. It is still possible to buy the traditional type, but only in artisan craft shops or professional, restaurant suppliers' places - sometimes not even there. I have both types.

Don't they all do that? Every one I've had did. My current one does beep then switch off, but there is a reasonable time delay before the power cuts. I've never timed it. I'll test it later, if I remember. It's 2,100 watts which I find more than enough for stir-fry wok cooking when I have to use it that way, but that happens very infrequently. I mostly use it for long, slow, acidic wok braises. 🤣