liuzhou

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.

I'm just going to throw this into the mix and let you work it out, but rabbit goes really well with whisky. I'm talking about what you quaint Americans call "Scotch" and not the unpotable substitute you use! 😀 I mentioned before mustard goes well. Mustard and whisky goes even better! Single malt, of course!

Sometimes, simplest is best. Buttery scrambled eggs on toast.

Haiyuan (海渊) is a small town in Ningming County, China right beside the border with Vietnam. One of my friends lives there and sent me this gift. (It is traditional to send a small food gift to people who have just moved house.)' The manufacturing company belongs to my friend's cousin. 海渊沙糕 (hăi yuān shā gāo) It reads 'Haiyuan Granulated Cake - Sesame (Flavour). Each package (I received 5) contains these small cakes made from Glutinous Rice, Peanut Oil, White Sugar and Sesame.

Crisp, spicy minced pork with shiitake, garlic, ginger, shallots, chilli, Sichuan peppercorns, soy sauce and hand pulled noodles.

Lobster balls in a fish stock with lettuce.

Throughout most of Asia it is considered extremely disrespectful or even sacriligious to wear shoes indoors. Not to mention unhygienic. Most homes here in China have a rack of slippers for guests to change into. This is always positioned at the front door - as is mine!

Here, more or less, is how I do the rabbit in mustard sauce I mentioned, although I was making it long before this was published. https://www.theguardian.com/lifeandstyle/2014/jan/31/mustard-recipes-hugh-fearnley-whittingstall

Almost everyone, I know!

Chicken, morels, garlic, ginger, chilli, white pepper, soy sauce, oyster sauce, red vinegar, green onion. Served with orzo.