liuzhou

Just out of interest I looked to see usage here on eG. A few minutes ago, there were 1,928 mentions of 'restaurateur' and 957 of 'restauranteur'. So, it is wrong almost exactly one-third of the time. Oh dear!

How the Black Death Gave Rise to British Pub Culture For centuries-old bars, a pandemic is nothing new. Here.

...go ahead and... Yesterday, I watched a YouTube video (I know. What was I thinking?) and the 'presenter prefaced every verb with this utterly meaningless phrase. "To start we will go ahead and cook the rice. First, we go ahead and and boil some water, then go ahead and add the rice. Go ahead and add some salt then go ahead and reduce the heat to a simmer. When the rice is ready go ahead and drain it." Apart from the awful rice-making technique, the repetition of that phrase was driving me insane! It means nothing. Remove it and the meaning remains exactly the same. This was a particularly ridiculous overuse of a rendundant phrase (she said it twenty-seven times in an eight minute video), but I have noticed how often people use it. Go ahead and stop it!

Mafia fugitive caught after posting cooking show on YouTube I've long thought most of the egotists who post their dreadful cooking videos on YouTube should be locked up, but this isn't what I meant! I wonder what he was making? I hate to promote stereotypes, but spaghetti with razor blade garlic?

If the recipe is on another website, you can link to that site. What you can't do is copy the recipe and post it directly here.

150 watts is certainly at the lower end of their product range. Mine (which I love) is 250W, but they go up to 350W. Can't help you with oats, but yes, I thnk you need a more powerful verison.

I buy both coconut milk and coconut cream here. Imported from Thailand. Definitely different. There is no way anyone should confuse coconut water with the other two!

That is a little naive. Just because they are on television doesn't mean they are linguists or even experts in any particular field. They are just reading a script to the best of their knowledge. A lot are just hired for their looks! People on television; educators; chefs mispronounce words all the time. Half the restaurateurs in the world can't pronounce restaurateurs. Television pros, especially in news, get new words thrown at them every day. Can you pronounce my eGullet name correctly? I very much doubt it.

I think that's a bit unfair. How well can you pronounce dish names in languages you don't know? I hear people mangling Chinese food names every day!

Tea is quite often used as a dinner ingredient here. Never seen it pickled though. Prawns with GreenTea

Lamb's lettuce, obviously!

I'd call that Gardener's Pie.

So can I make yoghurt in my seed germinator (eG-friendly Amazon.com link)?

The Extraordinary ‘Cookbooks’ Left Behind by Prisoners of War and Concentration Camp Victims

I don't know. It's usually served on fruit salad here! I never eat fruit salad in China unless I make it myself without mayo. I never buy Kewpie either. I make my own mayo the few times I need/want it.

Another nearly one pot meal. Chicken and blood sausage with potatoes. Also contains garlic, chilli, white wine and coriander leaf. Soy roasted asparagus cooked separately. Pictures taken through clouds of steam.

No. It tastes just like black pudding - and that's OK by me! I can always spice it up myself.

The Guangxi sausage tastes almost exacctly like the Scottish one, but if you've never eaten that then that is useless information. It is just pig's blood with rice and unidentified spices. I detect the porkiness with white pepper, fennel seed and cumin, but there are others. It is fairly lightly spiced but nicely so. The Hunan sausages are seriously under seasoned. Little salt if any and almost no detectable spicing, but I can correct that to some extent in my preparations.

My markets also sell chicken blood which I regularly buy and use in similar ways. I've even cooked my own blood on occasion - never deliberately!

There are two versions of Kewpie. The one with the blue label is sweet. The red label isn't. That said, I don't like either.

I'm in my element in China where blood is rightly considered to be delicious and nutritional and far too valuable to waste. Also having been brought up in both Scottish and French cultures, I was exposed to blood from an early age and still eat it regularly. Congealed pig blood for hotpot or soup Duck Blood - Ditto Pig's Blood in soup with chicken and Tonkin Jasmine Hunan Blood Sausage Breakfast - Guangxi blood sausage, beans and fried egg. Scottish Black Pudding Black pudding and poached egg.

Not very sexist! Of course, only women cook! That article is very badly wrtten.

A place to passs on interesting food related events - whether on-line or not. I'll start with:

Home-cooked Chicken 'n Chips with Nando's Peri-Peri sauce.

Yes, but it's not cooked yet.