liuzhou

I knew nothing about chrain until a couple of hours ago. I was just answering the linguistic question about what horseradish refers to in English.

No. It refers to both the plant and the condiment derived from its roots.

Fine. As a kid, I often ate steak and kidney pie with a side of cabbage, so I thought I'd just spice it up a bit. I often mix UK/Western dishes with more Asian elements. They don't always work, but this one was fine.

Dinner tonight was a photographic failure, but tasted fine. Steak and kidney (minus pie) with onions, carrots and rehydrated dried shiitake mushrooms cooked in the 'shroom soaking liquid with some 'Wooster sauce' and lots of black pepper. Potatoes added to the same pot after some time. To compound the felony of the bad presentation and ill-lit photograph, I totally forgot to photograph the much prettier stir-fried cabbage and chilli which accompanied it.

When I was growing up in Scotland (and for 600 years before that), a 'griddle '' was known as a 'girdle'. How confused I was later when I discovered what a 'girdle' also meant. I still confuse the two if I don't pay attention. We never had electric girdles, though. So far as I know.

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They are commonly used in Cantonese cooking, but not so much elsewhere in China. Neither are onions. Carrots a bit more, but not so much as everyone imagines. Every video for fried rice on YouTube seems to include carrots. Not usually used here. In fact, one way to say 'carrot' in Chinese literally means 'foreign radish'!

Yes. I'll eat the yellow ones; the red if I have to. But not the green.

I do! They are heading into c@rn territory!

Mutton noodles for three. Local noodle shack cuisine.

How to eat: shakshuka This latest, slightly tongue-in-cheek "How to eat" article from today's Guardian has opinions. Note: Suggesting in the comments that the way to eat it is to put it in your mouth leads to permanent ostracism from polite society in the UK. Someone always falls into the trap, though. Also relevant is this discussion of recipes.

Does this count? A couple of nippy sweeties*? * Nippy Sweetie A fiery whisky "I was getting on a plane and had few nippy sweeties to calm my nerves."

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!

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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.

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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.