liuzhou

Here are a few blankets.

Yes. I only showed a small sample of the pictures I've seen. Sushi, tortillas and more. I do have some banana cushions which could be pillows, too. in fact they live on my bed.

Manufacture date is given as 15th November 2019; best before date is given as 15th November 2023. So precise. I'm surprised they don't list what time on the 15th Nov, 2023. And which time zone are these dates based on? Presumably Bavarian Standard Time. I think the lack of vinegar flavour may just be because I'm used to more robust flavours and I think most British pickled beets use malt vinegar rather than the spirit vinegar used here. Spirit vinegar is noted for its range of strength. Anyway, I live and learn. Won't buy these again and, in the meantime, I've checked the tracking on my delivery of fresh beets and they should be here tomorrow or next day. They are coming from the opposite side of China.

No.

I finally ate some of the beetroot from that jar. Not impressed. No discernable pickle (vinegar) flavour and little beetroot flavour. All I got was sweetness.

I'm amused how few of them are of Chinese food. Most of them are listed as being of Japanese origin. No surprise there!

Autotimer? Actually, I took the photo normally. Friends are holding the chopsticks.

The original meaning of harrico or haricot was: The name for the beans came later. Haricot beans were the beans commonly used in harricots of mutton.

There is a bit of fad here for these. All pillows. Which do you fancy? Images from ads on China's largest online shopping portal. Actually, it's the world's largest.

Technically, I wasn't e-Gulletting when snacking on this, but I was thinking of you! Anyone care to take a guess what it is? Two hints. a) It isn't specifically Chinese. b) It isn't coal! I've not changed gender and developed pregnancy cravings!

Want to try Jane Austen’s favourite cheese toastie? Now you can

Thanks Chris! Very helpful info.

Sorry. Another question arises. Does she use simplified or traditional Chinese? If you don't know, look at at the recipe for Gong Bao Chicken with Peanuts. (page 182). 宫保鸡丁 is the simplified as used in Mainland China (including SIchuan) 宮保雞丁 is the traditional as used in Taiwan, Hong Kong and by much of the Chinese diaspora. The Chinese language version is, of course, all in simplified Chinese, the standard. Thanks again.

I bought my copy of this book here in China. Actually I bought twice - once in English and once in Chinese! My question is about the English version. My copy is printed and published in the UK and uses metric measurements and no cups, etc - may the gods (or editors) be praised! Can anyone who purchased the book North America please let me know what measurements are used in your edition. Thanks in advance. P.S. The Chinese translation also used metric. Of course.

Yes, I've seen a few. He seems the real deal, but I find his videos rather boring to watch. I mean, 10 minutes of watching someone stirring stuff in a wok? He needs a editor.

Yes. 鹃城牌 (juān chéng pái) is the stuff! 牌 (pái) just means 'brand'.

At the risk of restarting World War III, here is a podcast version of the ever interesting BBC Food Programme, this time enitiled Pure umami: should we learn to love MSG?

Another orzotto. This time with squid, garlic, chilli, and ponzu. using orzo, the orzo pasta rather than barley which I can't source here.

It does also come in a bag to refill the jar. That said, China is notorious for companies copying their rivals' packaging design with just minor changes.

If I went to a restaurant and was told the chef was having visions, I'd run! What drugs is he on? The only thing worse is when they have "concepts"? I prefer my chefs not to be conceiving while preparing my grub.

Fuchsia Dunlop has an article in the Guardian today on doubanjiang. She has her favourite Pixian brand. which I have used. It is excellent, but I'm not sure how widely available it is internationally. Juancheng Brand Doubanjiang

I just received a large bag of potting compost which I ordered online. It will be home to some herbs, chilli plants and lemongrass. Enclosed with the compost was a free packet of seeds. Thank you. Kale seeds. No thank you! Apart from the fact that I'm not turning my balcony into a garden of greenery, it's kale for pete's sake! Still it could have been worse; it could have been c@rn!

Spirit vinegar.

I wouldn't make them with pickled slices. I do make them with fresh beets, but haven't done for a while.

It's not what I wanted. I wanted fresh - one of my favourite vegetables. But I've learned here in China to make the best of any surprises that turns up. I can buy it fresh, but only online which involves a three day wait, minimum. I wanted it today! Yesterday, the local overpriced, state owned, department store's imported food section had this. I bought it as an emergency stand-in, and I know what I'll do with it, but it has got me wondering. How do other people use pickled beetroot? Any interesting suggestions? P.S. Just ordered some fresh. The seller is in Shanghai which is far away. And the minimum order was for 2.5 kg. Expect beet overkill from me in the next week!