liuzhou

Much as I like finnan haddie, they are very different from Arbroath smokies. The are cold smoked and require cooking, unlike the smokies which you can eat straight from the smokehouse.

Everyone does it. No permission required. Yeah. Roast them.

Arbroath smokies are butterflied haddock cooked/hot smoked hanging in exactly the same way and I've seen carp being cooked this way in China, too. Not unique. They are also often eaten by hand.

As I said, I haven't grown them yet, but will do so in the spring. I don't foresee any problems with roots. I've grown them before successfully.

Home made wontons (with shrimp, pork and shiitake) in chicken broth (also home made) and spinach.

Purely for the record, I love beets. Totally unavailable here, so I smuggled a pack of seeds in last year to grow some on my balcony this spring. I'm now laughing at all the people who mocked my perfectly sensible aversion to c@rn! 😂

Well, it amused me.

Pork and shiitake fried noodles - with garlic, ginger, Shaoxing, soy sauce and scallions.

Not really a word that should be banned, but a pronounciation. I twitch uncontrollably when I hear people who should know better pronounce "restaurateur" with an "n" in the middle. Yes, Mr. Ramsay you are a prime offender!

I'm a pasta maker!

Don't understand. My home made, then frozen ravioli cook from frozen to perfection in two minutes. No soaking! The idea that pasta needs a couple of hours of soaking then two minutes cooking is surprisingly high on my list of the ridiculous ideas of 2020, a year noted for record-breaking ridiculousness.

Don't get too hung up on equipment. A couple of good knives, then concentrate on the ingredients instead.

Pork, chickpeas, onion, garlic, star anise, chilli, bay leaf, tomato. With spinach and rice.

This also seems to belong here. We need to talk about what 'foodies' are doing to hummus

Nigella Lawson explains bizarre 'microwave' pronunciation after clip goes viral

Well, I'm British and don't get it! That said the celebrity worshipping classes are unfathomable. Especially towards well-connected upper-class woman with large mammary glands! I'm not saying she is a bad cook. She isn't. But...

i'm fairly certain she was joking. Not very well, though. Never liked her.

Turmeric chicken (legs) with garlic, olives, capers, chilli, lemon, and coriander leaf (cilantro). Served with couscous.

Potato starch is also widely used in Sichuan rather then corn starch fo thicken sauces, coat meat etc.

Undoubtedly, laziji (辣子鸡） Fuchsia Dunlop recipe

The BBC has posted an interesting article on the history and cultural significance of meat pies in Australia.

I've been making this for years, but can't remember where the original recipe came from. I may also have adapted it slightly. Ingredients 150g soft brown sugar 150 ml white wine vinegar 1 star anise 1/2 a red onion, chopped 2 cloves garlic, chopped 1 thumb of ginger, chopped 1 or 2 red chillies, chopped 3-4 mangoes, chopped 1 tsp black mustard seeds salt and pepper Dissolve sugar in vinegar and add everything. Simmer for 25-30 minutes. Cool and keep in fridge. It keeps for months. Eat with chicken, cheese, curries, scotch eggs - pretty much anything.

In solidarity with my British friends and family back home, I made some scotch eggs as what the government, after much debate, has now decided is a "substantial meal". First I made the sausage meat from some fatty pork and spiced and seasoned it. Boiled some quail eggs. Formed the scotch eggs then panko coated them twice. Fried and put in mouth. With home-made mango relish. I made ten altogether. Might have another in a minute.