liuzhou

Cook first. Uncooked shiitake do not freeze well. The temperature breaks the cell walls and when you defrost them they turn to mush. Drying is, by far, the best way to preserve them.

Yes. 😂 But we know what you mean! Sorry, I just woke up!

I'm no expert, but I have used ras el hanout as a dry rub on meats to be grilled and in dryish braises.

and ras el hanout!

Now, Chinese restaurants in England (and perhaps where you live) usually call this "Special Fried Rice", a concept unheard of in actual China. I call it "using up leftovers and clearing the fridge/freezer fried rice". Minced chicken breast, shrimp, garlic, ginger, red and white chilies, mushrooms, Malabar spinach, rice, a wing and a prayer. No egg! No soy sauce!

I like me some kangaroo, balled or not. Can't get it here, though I do get stranger things. Pandaburger, anyone?

No sauce. Steamed fish isn't normally served with a sauce, here. The flesh is definitely scented by the aromatics and was also rather spicy from the chillis and ginger, but the delicate taste of the fish shone through.

Steamed sea bass (with garlic, chilli, ginger, scallions, Shaoxing wine and Vietnamese fish sauce). Lard fried Malabar spinach. Rice.

Singapore Airlines sells out meals on parked plane

It's the end of civilisation. KFC to sell stinky Luosifen in China There is no such thing as "chicken luosifen"! I notice they don't announce plans to sell it in Liuzhou. They wouldn't dare!

People in New Mexico live for 13.000 years. Must be great food!

These X-5 bars are a Korean chocolate bar which I buy in a Japanese store in China, I am guessing they might be Asian. But if you see any, buy them. They are so good I'm surprised the Geneva Conventions or some such international treaty didn't ban them. However, only buy the ones in the white wrapper. They are peanut flavoured. There is also a version in yellow wrapping which they gratuitously describe as "banana" flavour. Only if bananas taste like rancid, leprous, gangrenous socks which haven't been changed in months. Truly horrible.

Try here.

All you need is a wok, preferably carbon steel or cast iron, and maybe a wok stand depending on your regular stove. Unless you are a restaurant. Chinese home cooks do not have butane burners and in a quarter of a century in China, I've never seen an electric wok! 1.4 billion people here use woks, usually more than once a day. On regular stoves and seldom ouside.

That confused me. I had to Google adovada. At first I thought it was a dyslexic avocado. But I know zilch about Mexican food, New or regular.

Tagliatelle with home made pesto, garlicky morels and maitake mushrooms.

Fried duck egg and chips. Why not? Judge not!

China's favorite urinating “tea pet” is actually a thermometer.

I'm, sorry but where do you get the poha to soak before you make the poha?

Chicken and Chips. Why not? Didn't make enough chips. Off now to correct that error and have extra chips for dessert. See you soon!

Particularly this one.

Yes, I saw that. A good list. Agree 100% with Delia's inclusion. Would add any of Keith Floyd's books.

Garlicky shrimp with morels, basil and lemon. Orzo.