liuzhou

That looks wonderful. I don't have a sweet tooth, but I do like hot cross buns. No chance here. I haven't had one in about 25 years!

You need to register, but no payment is required. Just use any old email address.

Hot soup: Vietnam is a country divided by a common pho The tangled history of the noodles in your bowl

Pork marinated in white wine and olive oil with garlic and Shichimi Togarishi. Stir fried and finished with chopped scallions. Okra boiled in salted water for two minutes, allowed to cool somewhat and dressed with olive oil. Rice. Chili sauce.

My eggs regularly come with the odd feather. But then we don't have that ridiculous egg-washing ritual that American eggs go through, rendering them requiring refrigeration.

More on Holodomor

I'm on my way!

Tastes vary. (That's the second time I've typed that sentence today.)

I woke up with a hankering for Laphroaig.

A few years ago, I went through a short but irrational phase of eating these. I may even have posted them here. I guess they still have them; I never go down that aisle anymore. Crisp chemicals sums it up. (Sorry. I have a rational linguistic objection to 'crispy'.)

Squid and snow peas or sugar snap peas is a popular pairing in China. I've never seen them with stir fried noodles, though - until now. And why not.

OK. Thanks.

According to all my pronunciation guides, 'crappie' and 'crappy' are pronounced the same. But I've never encountered the species. It is North American. I've eaten crappy fish, though. Unfortunately.

Carp is often misspelled as crap on translated menus here. There are those who think that it is a fair assesssment. I only half agree.

That fish has such an unfortunate name.

It wasn't in his name, for obvious reasons, so difficul to track down.

Actually 'tartar' looks wrong to me, too. Call us strange, but we British and other Commonwealth countries call it 'tartare' sauce - from the French term from which it is derived - sauce tartare. Just one of the many differences which divide us!

and it continues. Canada declares fish fraud crackdown but leaves out restaurants Restaurants are the easiest to befuddle consumers. How often do you actually see the whole fish in a restaurant before you see the actual dish? - even if you could 100% certainly identify it.

Pork chop with a spicy panko breading. Served with watercress, morel and tomato salad and orzo

"Uncle Roger' reviews Nigella Lawson Funny but accurate!

I could get your point if the comma wasn't there.

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!