liuzhou

While household accidents may well be common, the idea that we don't think about this is nonsense. I think about it more and more as I age, especially as I now live alone, so if anything drastic did happen I may have difficulty getting help. Not thinking about danger is a luxury of the young, although most people I know, young and old, are well aware of the potential problems. In fact, some of my younger friends are more cautious than I am.

Fried chicken and chips.

Chicken in white wine with olives, garlic, shallots, Maitake (Hen of the Woods Mushroom), whole grain Dijon mustard, whisky. Served with orzo. Con fusion food.

Well, i'm not in the States, but in China. Here is the packaging.

Full Menu Back story - Not That Good

This was the first thing I covered in the China Food Myths topic'. https://forums.egullet.org/topic/161694-china-food-myths/?tab=comments#comment-2272416

Liuzhou Fried Rice (using stuff up prior to the house move next week). Rice, pork sausage, egg, mushrooms, peas, garlic, ginger, shallots, chilli flakes, scallions, Shaoxing wine.

Sticking with my pre-house move simple meal project, stir-fried pork with mushrooms and two peppers. Also garlic, gnger, Shaoxing and soy sauce. Rice.

New home is about only 10 minutes walk from old home, but moving is still traumatic.

I'm in the middle of packing to move home. Nightmare. So any cooking for the next week or so may be minimal.This morning breakfast was this. No description required.

Pomelo pith is made into a marmalade-resembling product here. Despite its appearance, it is in fact, used for making pomelo tea.

Late dinner. Linguine e pesto.

Agreed. Round here the peel is also processed and braised with pork.

Pomelo (with avocado for scale). A PITA to peel, but worth it in the end.

Zhuang breakfast 油茶 yóu chá, oil tea with 油条 yóu tiáo. deep fried breadstick. 菜包 cài bāo, stuffed cabbage, Zhuang style.

Not a bad idea, but a) Wouldn't know where to source one here. b) In a way, I like the seasonality.

Tagliatette with a spicy, slow cooked pork ragu. Alas, the basil is over for this year. Served with a nice Australian Shiraz.

Not in the west. In America!

My flippant comment was more in jest than anything else, but yes, you do deserve a more sensible answer. It seems to me that the Cantonese recipes are authentic, but not so much the others. The Sichuan dishes are all over the place and very American-Chinese slanted The video recipe for laziji is a travesty. Compare it to Fuchsia Dunlop's much more authentic version, for example. Overall, the channel is better than most, but I really can't recommend any YouTube videos as being a good way to learn. Books such as those by Ms. Dunlop are much better and there is at least some quality control by the publishers. YouTube has none whatsoever - every idiot with a camera and an ego can post any old crap and many do! If you are interested in more regional Chinese dishes, then Carolyn Phillips' All Under Heaven (eG-friendly Amazon.com link) is a good introduction.

They were both around 10-12 yuan ($1.50 - $2 USD.) Chinese food labelling normally gives the production date rather than a 'best before' or 'eat this and you'll die' date. Much more sensible.

Overnight-brined chicken breast cooked 1-10-10. Morels and cordycep militaris mushrooms. Orzo.

Chef and Le Gavroche restaurateur Albert Roux dies aged 85

This comes with the usual Billy Connolly warning.

A couple more soy sauces found in the local supermarket this morning.