liuzhou

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.

Ah! I know it as vin cotto, an alternative name apparently.

Saba?

Thai red curry shrimp.

One word which drives me over the edge is iteration. Its misuse is not confined to culinary matters, but that is where I see it most often, alas even here. I read a sentence like The first time I made it, it came out too salty, but the second iteration was much better. This is nonsensical unless the dish was made three times, not the two the writer presumably meant. The first version is not an iteration, the second may be. Iteration means repetition. The third time the dish is made is the second iteration. Maybe. My second complaint about the usage is that iteration is used as a precise scientific and mathematical term for a repetition. So, if you change the process it is not an iteration either. Presumably, the writer of the salty dish sentence added less salt the second time, thereby altering the formula. What he or she made was a version. Iteration is not a more clever way of saying version - it is a dumb way to say it. Rant over - as you were.

They were two separate dishes. I certainly know of scorched rice in English and so does Wikipedia. There are many recipes on Google - search for "guo ba". That said, as the Wiki article notes, few people make it at home now. I can buy in any market or supermarket. I don't know if it is available in Asian markets where you are. I had never come across the soy braised sweet potatoes before, so can't help there. I did find one Chinese language recipe online, but it wasn't what I ate. Sorry.

Unfortunately, the hardest flavour to find is my favourite, potato flavour.

Perhaps. Though they don't really have an eating out culture. Subsistence farmers rarely do! But who else can the restaurants be for? The area sees very few tourists, either domestic or foreign. However, the younger generations have mainly moved away to the big cities to make your consumer goods and are sending money back. Things are changing slowly.