liuzhou

I'm still toast and jam OR toast and butter - never both!

My main microwave task is short bursts at lemons before squeezing for juice. Oh! And recrisping duck or chicken fat.

There is a good summary of how to cook them here. The important thing, I feel, is to tenderise them. Either by pounding them or by long slow cooking. Or just eat them raw!

Mine is a mere 400W, so it matters more to me, not that I use it much. All Barbara Kafka's books are good.

You just beat me to it!

I can buy regular abalone here - fresh and frozen, but I'm intrigued as to what the difference might be. Might have to wait till I can get to the Channel Islands. Fresh Abalone

Sure. At least one of the dishes I've already mentioned involved frying the rabbit. The Sichuan lazi rabbit in this post was fried. Many Chinese, perhaps most, rabbit dishes are fried.

I was shopping and thinking of the recent eel topic, so looked in to see if they had any, but not today. However, where they usually have the eels they had these. So, I bought some. They are a bit slimy and can live for days out of water, so long as they don't dry out completely. And they are lively! I spent a while chasing some around the kitchen! The ony realistic way to kill them is to put them into cold water, then bring that to a boil. This also causes the skin to slip from some. Boiled Once they cooled down and dried a bit, I gutted them. Left heads, fins and tails on. Too much trouble. They are still sticky. Dredged them lightly in flour seasoned with Sichuan peppercorn, chilli flakes and salt and deep fried them until crisp. Delicious hot or cold. So what are they? Loach. There are many varieties of loach. These ones are small - some are much larger.

There are passing mentions of ormers in this old topic. Nothing else that I can find.

The area of China where I live tends to the spicy (sometimes very), yet children eat the same as their parents. They soon get used to it. Also, I have never seen a children's menu in a restaurant in China. Again, everyone eats the same irrespective of age. Nor have I ever heard a parent complaining that their child is a 'fussy eater'. In fact, I've had trouble trying to explain the concept to Chinese people.

Fidgety Pie I'd totally forgotten about this, but I ate one of these around 50 years ago. And really enjoyed it.

Barbara Kafka's Microwave Gourmet is a great book (eG-friendly Amazon.com link) on just this topic. Full of surprises. Her microwave risotto has converted many a scoffing purist! On another note, it is amazing how few of the recipes linked to in the article mention the wattage of the microwave ovens they are using. It makes a huge difference!

That! Thanks!

No worries. I'm a bit slow today, too. I've been trying to find a pair of images I am sure I posted before of a German style sausage thing in a bun thing that McD's did here. The ad and the reality, but haven't found them yet.

That is my point.

The UK seafood that could send you to jail The article is non-commital regarding the taste, so I looked up some more of the earliest references in English which are more positive. Anyone sampled them?

Remember, what they actually serve up when you order one won't look anything like that picture!

If you mean the red and white above and beside the black, then the red would appear to be a different type of seaweed (probably laver - 紫菜 (zǐ cài), Pyropia yezoensis; Japanese 海苔 (nori)) and the white I'm fairly sure is squid.

Armageddon.

I'm working on this.

@Eatmywords OK. Solved the question. What looks like olives could hardly be more different. It is either Chinese black fungus (aka black wood ear fungus) 黑木耳 (hēi mù ěr). Auricularia auricula-judae, or kelp (seaweed), 海带 (hǎi dài). Saccharina japonica ; in Japanese 真昆布 or kombu. Given it is with seafood, I'm going with the latter, but can't be at all sure. Here is a close-up of the poster.

On the other hand... 'Buttergate' debunked: No evidence butter is harder due to palm supplements for cows. Note: The author has close ties to the dairy industry. Top marks for full disclosure.

I believe so.

via Twitter In the Court of the Crimson King

In addition to selling the live eels I mentioned, they also sell them skinned, deboned and cleaned. Also, sometimes they offer these cooked paddy eels. They are fried and dressed with chilli and sesame seeds. Crisp and spicy beer food!