liuzhou

No reason why you should feel ashamed. But it isn't Chinese!

Thanks for that! I've never heard of it! I can buy fake wasabi (actually horseradish), but again it is seen as 'foreign'.

The only time I've seen mustard used in Chinese cuisine is in the form of leaf mustard. It isn't used as a condiment if that is what you meant. The only mustard I can buy here is Dijon or sometimes that strange, sweetish, yellow stuff from America - both from the very expensive foreign import store.

Turmeric chicken legs with white wine, olives, garlic, ginger, chilli and onions. Shanghai greens. Rice.

Seems I (and all those Italians) have been making pizzas wrong all our lives.

He was very wrong!

Not yet used, but near my new home is this convenient noodle shack and its menu. Translation: 桂林米粉 - Guilin Rice Noodles (specialty of Guilin) 螺蛳粉 - Luosifen or Spicy Snail Rice Noodles (specialty of Liuzhou) 云吞 - Wontons 老友粉 - Old Friend Noodles (specialty of Nanning) 煮粉 - Boiled Rice Noodles 砂锅粉 - Sand Pot Rice Noodles 炒粉 - Fried Rice Noodles 炒面 - Fried Wheat Noodles (chow mein) Too convenient to avoid. Could become a feature of life. I can't go out or get back in without passing it.

"Caviar Balls in Fish Broth" The 'balls' are actually dumpling wrappers made from glutinous rice. Inside is a mixture of surimi and Peruvian flying fish roe. I found them a bit bland and glutinous rice isn't really my thing, so an experiment unlikely to be repeated.

I can understand that, but I'm maybe just strange! I quite enjoy it!

I'm quite partial to shrimp/prawn pedantry, too, but attempt to keep it out of discussions here unless specifically asked. It serves no useful purpose.

Yes. It's slower, but what's the hurry!? I like the texture of the critters left more or less whole. Actually, I prefer them skin, head and tail on! I am especially uninterested in splitting the smaller ones.

Hmmm. Technically, shrimp and prawn are two different but related species. Though that distinction tends only to be observed by zoologists and pedants. Normally, I would call most of them prawns. In the UK, 'shrimp', is usually reserved for the smallest varieties. In fact, 'shrimp' is a common expression used to describe anything or anyone of less than average stature. I suppose, living abroad for half my life in places where 'shrimp' is preferred, I have reluctantly taken to calling them all 'shrimp', irrespective of their true nature. Saves endless explanations. Although 'prawn' is more common worldwide. I'm not sure what you mean my crustacians look uncleaned! They are most certainly cleaned. I never split prawns/shrimp to devein them. It is easy to do so by other methods. I use the toothpick method. That said, many I buy have been starved for some time and have naturaly purged themselves. Frozen critters are often sold here deveined, but also unsplit - not that I buy them often.

Shrimp with ginger, garlic and spring onion (scallion). Rice.

I'm not sure if this is funny or a simple statement of fact.

I was addressing the sausages!

The sausages I have are not tinned! Nor do they match that description in several other ways.

Loose, buttery scrambed egg with "Vienna Flavor Sausage". I've no idea what is Viennese about the sausages but that's how they are marketed.

I didn't have parsley or coriander leaf to hand. Maybe my mentioning that got transferred to wine!

I did/do have wine on hand. It was a deliberate choice to use beer this time. It's something I do from time to time for a change.

Garlicky clams with spaghetti. Not the classic recipe. I used beer instead of wine. A bit of chilli flakes, salt and black pepper and that was it. Could have used some parsley or coriander leaf, but I didn't have any. It was fine!

I've eaten camel. The hump is fine meat!

Apparantly there is no shortage. Quite the reverse! How kangaroos could be jeopardising conservation efforts across Australia

I most certainly did not suggest whiskey! I was very careful to suggest whisky! Armagnac works well, too. Had rabbit in Armagnac in France many years ago. Wonderful.

Well I didn't think it necessary to describe the taste of somethng with only four ingredients, two of which are almost tasteless. Yes, it is similar to halva, at least in texture.

I'm not sure how useful this may be, but I found it interesting.