liuzhou

I had to look up 'cusk'', but it looks great. I love SE Asian fish curries. And Sri Lankan.

That's where you went wrong. The label says to keep it refrigerated! In ALL CAPS! I am rather intrigued with your upside down pie serving methodology, though!

I have made them in the past, but seldom do. Very easy for me to find - and cheaper than I could make them myself. They are known as 面皮 (miàn pí), meaning 'wheat skins'.

Beer nuts! Peanuts fried with chilli.

Took one of these duck leg/thigh combos, skinned and largely de-fatted it, then braised the leg for an hour with garlic, tangerine skin, green Sichuan peppercorns, chilli. Let it cool then shredded the meat. Skin and fat is in fridge to be rendered down tomorrow. Prepared some carrot, daikon radish, coriander leaf, and garlic scapes. Stuffed the meat and veg into these wheaten wrappers, dressed with Sriracha from Sriracha and ate a bunch of them.

It says in the recipe I gave.

I have never picked anything out my cleavage ever! Other people's? None of your business. 😃

That's the fun part! I often see people having to stand up to pull their veg out of the noodles and fight with it! All greatly amusing!

Had a porkburger patty and trimmings leftover from last night's dinner, so breakfast burger!

Home made (but not by me) durian ice cream with water melon. Really Good!

Round these parts, the leafy tops and stems are both used and they are seldom cut into sections. But most important of all, the stir frying with garlic is done in lard (pig fat).

Sure. I fact I still have some. Somewhere. No use for them now.

Later dinner tonight - 9 pm. Pork burger and chips.

Shrimp with garlic, chilli, garlic chives, white wine and flying fish roe. Served with tagliatelle (or tangly jelly, as my son called it!). Almost identical to @KennethT's lunch which he coincidentally posted at approximately the same time I was eating mine, yesterday evening by my time (12 hour time difference).

Almost exactly what I had tonight, so I won't bother posting mine! Just different pasta.

Home made 孜然牛肉夹馍 zī rán niú ròu jiá mò - Cumin Beef Sandwiches The first of three.

Perhaps heading off topic, but I'll never forget my daughter coming back from school and saying she had learned a new nursery rhyme. "We all live in a Yellow Submarine!" She assumed it was ancient. You know those ancient submarines, right?

Well, butterfish also applies to many species, but none of them my fish.

Fish and chips with a difference. These are known as 黄尾鱼 (huáng wěi yú) here. It translates as Yellow Tail Fish. Yeah I see that. But the same name applies to hundreds of species, so I don't know what they are - but I like 'em'. 'Cleaned' and drying before frying. Once dry, they were salted and black peppered inside and out, then shallow fried. They are a slightly oily fish and not for bone-haters (China isn't for bone-haters).

My suggested method back in the day was to bung everything on top of the noodles in the pot except the various wrappers, pour in boiling water and cover the pot. Light a cigarette and by the time you have smoked it all the way down, the noodles will be ready. Almost 20 years ago, I quit the filthy noodle habit (oh, and smoking)! P.S. Just had a thought. The wrappers are probably more nutritional then the contents.

I'm not a great follower of recipes, but this is close to how I do it. I, too, cut back on the sugar. It's simple to experiment with. The ”secret ” is choosing a good white rice vinegar.

What makes you think I don't find it helpful? Anyway, Scotch fillet still means "cut of fillet" unless there is another explanation.

Scotch in this context just means "cut". Not very helpful. it's the same meaning as "to scotch a rumor", i.e. refute it (cut it). "Medallion" isn't American. It's French and used most places.

Soft boiled duck eggs with flatbread.

better