liuzhou

Yes! The Chinese words for golden and yellow are often used together. It describes the egg.

I certainly cook the eggs first, but stop when they are still relatively liquid, remove them, then add them back at the last minute. For a simple egg fried rice I would then fry the aromatics (garlic, ginger and in my case chilli) then add the rice. Only when I deem the rice to be done, do I reintroduce the egg and perhaps scallions or chives and some sesame oil and immediately take off the heat. The egg and alliums cook in the residual heat.

I only buy Thai rice, but restaurants and my friends and neighbours use what I'd describe as medium to long grain.

11 - Chinese Fried Rice contains Eggs, Soy Sauce and Oyster Sauce Well, except when they don't, which is often. Egg Fried Rice (蛋炒饭 - dàn chǎo fàn) is basically fried rice with egg as the protein. Shrimp Fried Rice (虾子炒饭 xiā zǐ chǎo fàn) is basically fried rice with shrimp as the protein. Chicken Fried Rice (鸡炒饭 - jī chǎo fàn) is basically fried rice with chicken as the protein. Etc. The latter two are unusual. There is no chicken in the shrimp fried rice and no egg in the chicken fried rice. One protein is normal. Normally, the egg fried rice is the only one to contain egg. It is the most popular, especially among home cooks. It doesn't usually contain soy sauce. Same for the others. I've never heard of oyster sauce in fried rice until, wanting to do some research, I looked for fried rice recipes on YouTube. What a mess they are! The worst was the guy who fried egg for about five minutes, added rice and pre-cooked shrimp and continued frying for about 20 minutes, then threw in a pint of soy sauce and a bottle of oyster sauce. It must have been inedible. Egg fried rice is nearly always served as a very simple, cheap and filling dish in its own right and not as an accompaniment to other dishes like it's an alternative to steamed rice. It is available in many smaller restaurants, college and factory canteens, etc. Less often in more formal restaurants. More upmarket restaurants will usually offer Yangzhou Fried Rice (扬州炒饭 - yáng zhōu chǎo fàn), a more luxurious dish originating in the city of Yangzhou in eastern China's Jiangsu Province, although there are also those who claim it's from Guangdong, home of Cantonese cuisine. Yangzhou fried rice normally contains ham, preferably Jinhua ham (金华火腿 - jīn huá huǒ tuǐ) from neighbouring Zhejiang Province, although cheaper places and more distant locations often substitute barbecued pork (char siu) or Chinese sausages. In addition, it will have more vegetables than egg fried rice which often only has scallions. Shrimp or other seafood items are often featured with the ham, but rarely eggs. Never soy sauce and oyster sauce is unthinkable! I have often been served Yangzhou fried rice at banquets, but it comes as a prized dish. You don't go slapping your sweet and sour dayglo pork all over it! There is a recipe here in Recipe Gullet. Many western restaurants seem to see fried rice as a dumping ground for any ingredient they have too much of. I'm happy to do this at home for myself, but it is not what you will normally find in Chinese restaurants or most family homes. Fried rice is treated with respect.

鲜肉香菇包子 Pork and Shiitake Baozi (steamed buns), with chopped chilli dip. It may look like I was mean with the dip, but that stuff is potent.

All my local restaurants are Chinese. I can't go to them all! But I'm all for supporting local businesses and the Chinese catering industry in western countries has been hit harder than most.

A cooker is a machine on which a cook cooks. It would help if you told us what you can cook? Can you boil an egg? Rice? What do you eat? Who cooks for you now? Can you ask them how to cook at least one dish?

To wash down your Jamón Ibérico, obviously!

Although I do have a dedicated meat mallet with the spiky metal hitting surface, I haven't unpacked it since I moved home four years ago. Instead, I use this rubber mallet which wasn't designed for food use. I bought it in a hardware store. It does the job without tearing the meat.

I want this now! No chance!

Not a full appliance, but I've never used that attachment on the right. Supposedly for peeling garlic. I only use single headed garlic the skin of which just falls off if you so much as give it a sideways glance.

I use the chopper bowl attachment (left) of this setup to grind meat all the time. No problems. Used it while preparing last night's dinner.

It is freezing here (or very nearly) - 2°C today. It's supposed to be tropical. So dinner ain't tropical. Mince and Tatties. HP Sauce.

Just came across this. It's somewhat cickbaity, but some amusing gifts. 25 amazing gifts for your favorite bacon lover

Please excuse ill-lit photographs, but it's 3°C here in the tropics and I want my dinner at least a bit warm!

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! 😂