liuzhou

@DiggingDogFarmHave you seen this? The Chef Restoring Appalachia’s World-Class Food Culture

https://www.theguardian.com/food/2020/jan/22/maths-experts-secret-perfect-espresso

Lobster balls in peppery broth.

Well, what I meant was that it lists a lot of books that sound interesting and then I went searching for them.. I wasn't being specific to this site when I responded to @Darienne's question. Just to the rabbit hole concept in general.

Especially on your favourite plate!

You had a shitty 24 hours. Do you want to risk going through that again? Bin it!

A rabbit hole is where you follow one internet link then find three more which each lead to nine more all equally followable, etc, etc. Then you suddenly wake up and find you've burned your dinner! I'm about 6,000 miles from Northampton, so I won't be joining immediately, but I applaud the venture.

Broccoli Romanesco - 罗马花椰菜 (luó mǎ huā yé cà) with 晒兰 (shài lán), a cured ham from 沅陵 (yuán líng), a small town in western Hunan province. With red and green chilis, garlic, ginger, soy sauce and scallions.

Mutton noodle soup in a local no-name noodle shack.

This is a great idea. I think. A food library is to open in Northampton, England on January 25th - Chinese New Year's Day and Burn's Night. I know there are people here who have more than 450 food related books at home, but it's a start! The book index online is a rabbit hole.

This.

Soupy lunch. Leek and potato soup with Chinese ham from Hunan. The stock was chicken with ginger, garlic and freshly ground white pepper. Crisp baguette for dunking.

That is extremely rare and I don't think I can build one in my apartment block, like the apartment blocks most people in China live in. 99% Chinese people, in fact most people around the world, do not have ovens.

Well I won't be roasting it. We don't have ovens here!

Yeah. I've found it and edited. Thanks.

According to the OED the word is Syrian Arabic.

Here's an oddity. Although it was labelled as 西兰花 (xī lán huā), which is 'broccoli', it looks like no broccoli I've ever seen before. Even the checkout girl asked me what the heck it was. I'm guessing it might be some variant or hybrid. I'll cook it later and see if it tastes of broccoli. EDITED: to note I've found it. It is Broccoli Romanesco - 罗马花椰菜 (luó mǎ huā yé cà) or 宝塔花菜 (bǎo tǎ huā cài) - literally, 'pagoda cauliflower'.

Spicy shrimp with garlic ginger, shallots, chilli and scallions. Orzo.

I wouldn't say sushi is a flavor - it comes in many flavors.

We use both but 'plain' is maybe more common.

https://forums.egullet.org/topic/146245-vegetarian-and-vegan-cuisine-in-china/ That is certainly true in most of China, but not everywhere. Tibet and Tibetan regions in Qinghai and Sichuan for example, have little vegetation! Most Chinese Buddhist vegetarian food tries to replicate non-vegetarian dishes. See the first couple of posts in this topic. Where are you from in China, if I may ask?

This is a sort of Thai influenced braised duck in coconut milk with Thai spices, chilli and garlic. There's mushrooms in there too and it was finished with oriander leaf / cilantro. Almost, but not quite red curry.

I agree, but I do notice that a lot of members (not you DDF) here abbreviate things which they know, but many others may not. It drives me crazy! What's the hurry? Just type the damned full name or are you too lazy? I will make an exception for EVOO. Tonight I'm having DTC with BR and FM for dinner. Washed down with CAOTLB.