liuzhou

80,000 Snails, 12 Tiny Electric Fences, and 1 Rediscovered Recipe for 'Wallfish'

I was coming to that conclusion. Odd choice given that Tupperware abandoned it.

But did they pay for them?

Yes, I found they have a presence in HK, but although they have a website in mainland simplified Chinese, it's rather basic. Zero information on where or how to buy one. Not that I want one. From what I can gather, it is mostly people who can't cook that find them appealing.

Yeah, I read that earlier today. Made me want one even less than I already did, something that hardly seemed possible. I was surprised that the article mentioned that China is a major market. I've never heard of or seen one here. Do they only sell through those consultants, like Tupperware in the past? A search of China's largest online merchandiser* returns zero results. *Actually, the world's largest. No, it in't Amazon.

Well, they taste rather different, so it could matter, depending on the dish being cooked (I'm not looking to replicate your dish). A dark roasted tahini would be more like a Chinese sesame paste, though. I'll experiment. Thanks.

I was searching for something different to do with miso and came across this. It has given me some ideas to work on. But I have one question. When you say sesame paste, do you mean tahini or Asian (Chinese) sesame paste. I have both, but would like to know what you used - I'm guessing Asian, but...

This was odd. I bought this 'hummus' online. It claims to be made in Lebanon, but it's not really what I call hummus; it's more part of a hummus making kit. It contains a paste of chickpeas and tahini with some water (thanks, I have enough of that already), salt (ditto), acidity regulator (I'm right out of that) and citric acid (I have lots of that hidden inside lemons and oranges etc.) The multilingual instructions (hummus needs instructions?) tell me to add olive oil and lemon juice. You know the ingredients for hummus. Before doing so, I tasted the paste straight from the can. It tasted hummus-like but had very little salt which was made up for it being very acidic (even before I added any lemon juice). Their regulator has been deregulated! I added olive oil as instructed but skipped the lemon juice. I also regulated the saline requirement. I then ate it with this so-called Arabic bread (also bought online). The bread was good and the hummus wasn't terrible; it wasn't great. It wasn't hummus! It didn't have the lemon taste I like with my hummus, but there was no way I was going to up the acid. Still, it was pretty cheap. $2 (USD) for the 180g can inc. delivery. I won't be buying it again though.

Bashed boiled eggs with flatbread.

Rice bran oil has a higher smoke point than canola. 450⁰F v 400⁰F.

As I've already pointed out, that depends where you are. Also, the place we are talking about is not a private club, but a public restaurant open to all with the wherewithal to pay. Assuming that a man must be the host is a gender-based assumption and by definition, sexist.

That depends on the locality. Different legislatures disagree. In some, discrimination on grounds of gender, race or sexuality can be illegal even in private clubs. But this is totally irrelevant in the case under discussion. It is a restaurant open to the public and not a private club.

Supermarket. I do have an oven. A broken oven, though. I decided to wait until I moved to replace it, but haven't got round to it yet.

Stir-fried hand-pulled noodles with 蜜汁鸭胸 (mì zhī yā xiōng), honey lacquered duck breast. Garlic, ginger, soy sauce, Chinese chives and coriander leaf.

I'm always amused by the people who decry canola oil but are OK with rapeseed oil!

You are in good company. Most people here use peanut oil. 90% of the oil in supermarkets is peanut.

I can smell and taste the peanuts in peanut oil. Fine with some dishes, but not all. A fried egg done in peanut oil is horrible. Obviously, I never use c@rn oil! Most of my cooking is done in rice bran oil*. Truly neutral in smell and taste. * I do use olive oil where called for; never in Asian dishes.

Shanghai’s upscale Da Vittorio brings back outdated ‘ladies’ menu’ I can't say this surprises me. China is very sexist despite Mao allegedly saying "Women hold up half the sky", so they maybe thought they would get away with it.

One long gone, unlamented legacy member once tried to convince me that mussels were vegetables, as I recall. But that oysters weren't. Or vice versa. Also, one website promoted the top 10 vegetarian Chinese dishes. Half of them contained meat or meat by-products.

I was long convinced I could taste the difference between red dragon fruit and regular dragon fruit. Then, with a friend's help, I did a blind tasting. I hadn't a clue. I'm convinced now that a large part of taste is decided by expectations - especially visual.

The world’s oldest unopened bottle of wine. Dated to AD 325, the so-called Speyer wine bottle is a sealed vessel, presumed to contain liquid wine. It was found in 1867 when archaeologists discovered a Roman tomb near Speyer. The bottle has handles shaped like dolphins. found via Twitter @carolemadge

I think it's a stretch for food!

Ah!, but did you then hedgehog cut the olives à la mangue?