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Posts posted by liuzhou
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红烧肉 (hóng shāo ròu) Red Braised Pork Belly
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5 minutes ago, suzilightning said:
Don't be cruel, @liuzhou!!!
No cruelty intended. I was just answering the questions I was asked! Didn't realise their availability was so limited.
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30 minutes ago, dcarch said:
I have to point out that it is too bad that most of the world do not use chopsticks.
Thanks, but I ate that with a fork and kinife.
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Picked up both sorts of egg tarts this morning.
Top: Macao style; Bottom: Hong Kong style.
The Macao ones are closer to the Portuguese tarts (Pastéis de Nata). Also, they use a flaky puff pastry shell whereas the HK syle use a shortcrust pastry.
Macao Egg Tart
Hong Kong Egg Tart
Guess what I'll be snacking on this afternoon.
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I know this is to plug a book, but still a delightul article on my favourite London restaurant and its ethos. No apologies.
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1 minute ago, ElsieD said:
Is this something like it?
See my reply to @Anna N two posts above yours.
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56 minutes ago, Anna N said:
They look delicious. Are they anything like Portuguese custard tarts (Pastéis de Nata)?
They are very similar, but not the same. I can get both, although I prefer the HK type. I see them in a similar way to thin and thick crust pizza! HK is thinner and Portuguese thicker. Also, I'm told that the HK type use whole eggs, whereas the Portuguese use egg yolk only and are sweeter to my mind. Also the tops of Portuguese are usually slightly brûléed, whereas HK are never so.
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2 hours ago, JoNorvelleWalker said:
You ate all six?
Yes
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It's Mid-Autumn Festival (Mooncake day) today. Again.
Here is a little video that is going viral on WeChat, the main Chinese social media.
(It does contain a mooncake so is not as off-topic as might initially appear!)- 3
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3 hours ago, heidih said:
As Cos is romaine elsewhere from us US centrics...
No. It's called cos in the UK, too. And in Greece where the word originated. In fact, Romaine is more common in the USA than cos.
Also. sucrine isn't synonymous with romaine/cos. Although closeley related, they are different cultivars.
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I've gone and went all Sino-Italian. For some reason, I haven't had much of an appetite the last few days - I blame the weather - so I wanted something light.
A Caprese salad starter seemed a good idea.
Then white shell clam with linguine. The clams were cooked with garlic, shallots, lemon zest, chilli and Shaoxing wine.
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4 minutes ago, Anna N said:
Intriguing. I’m guessing that it is ground lamb and vegetables in there. But I’ve been wrong once or twice before.😂
Yes, you are right. Two separate cuts of lamb or, more likely, mutton: one lean, the other fatty to the point of being nearly all fat - tail meat. And mixed veg to be wrapped in pancakes supplied. They were rather good!
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Dinner with an old friend visiting from Shanghai. We went to a Xinjiang Muslim Restaurant.
She chose. Captions are their translation.
Xinjiang Mutton Kebabs
We'd eaten some before I remembered to take pictures
Xinjiang Grape Fish
I didn't enjoy this at all. Far too sweet.
Pancake Rolled Mutton Grains
Copper Pot Cauliflower
Rice and Beer not shown.
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Another okra fan here. Would love to have a look at the book.
Dried okra makes a great snack.
Of course, pick out the smaller pods. The people picking out the largest have no idea what they are doing. Large pods are the stringiest, most inedible vegetable on the planet. But those people serve the charitable purpose of removing the garbage so that I can get to the little'uns.- 3
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26 minutes ago, Duvel said:
On a toast ?!
That was my first thought too!
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I want to try smoking meat, but I guess I'll have to wait until Rizla invent greaseproof papers.
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43 minutes ago, Smithy said:
I had this great-looking pasta
I remember many years ago in Italy on holiday, my then just pre-teenage daughter being delighted to find what she termed giggly pasta. To her great disappointment we couldn't find it back in London, until one day I discovered that gigli is another name for campanelle, which I could find. The delight on her face that evening's dinnertime is lodged in my memory.
When I was staying with her this summer on my much delayed trip to England, she served it to me! With a wistful smile on her lips.- 15
Snacking while eGulleting... (Part 3)
in Food Traditions & Culture
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No explanation required.