liuzhou

Ponzu is a great additive to many dishes - not just Japanese.

Ditto

Indeed. But I find too often it gets added to everything. And I'm not find of the something it adds. I realise I may be in the minority here.

Parsley is one herb I'd happily never encounter again. It is, in my opinion, overused to tart up otherwise drab dishes. I never buy it or use it.

I meant cooking time. That said, that's not what anyone here calls “baby bok choy”. it's Shanghai bok choy or, more commonly, Shanghai greens. Baby bok choy is something else.

I'd say 30 seconds.

No idea. I just let it sit for 5-10 minutes. Never been in that much of a hurry.

Just stick some lemon juice or white wine vinegar in regular milk. Wait 5 minutes. Buttermilk (as near as damn it).

Nothing new about that. I remember it happening in the 1950s

Square crumpets? Blasphemy!

I'm not quite sure what to make of this dinner, although I just ate it. I wasn't feeling on top form and kind of threw it together. Egg fried rice with cabbage. Red lentils with onion, cumin, fennel seed, turmeric, chilli and scallion. 1-10-10 chicken breast finished with Shichimi Togarishi. It was a lot better than anticipated or the images suggest. The rest of the chicken breast is in the fridge to be incorporated into breakfast - somehow.

The burger patty was seasoned with the usual s+p, plus chilli flakes. No brushing involved.

Agree 100%. Nothing like lobster apart from texture. But I like it! Sadly, I can't find monkfish here.

"It smells like pickled vegetables!" Perhaps because of the pickled vegetable, as you've already been told! There are several other points in the video I could argue with. The instant variety is no comparison to the real thing. Amusing to see her parents eating it with forks! That's a first. It is a type of aramanth, but I've never encountered purslane in China.

Porkburger and Chips

Juliet: "What's in a name? That which we call a rose By any other name would smell as sweet." Romeo and Juliet (II, ii, 1-2)

Random (larger) picture of cape gooseberries.

Look like cape gooseberries to me. Same thing; different name?

Seafood with tagliatelli. Shrimp and baby scallops in a buttery wine glaze.

These shouldn't be allowed! Too addictive. Too delicious. Dried strawberries.

Just arrived. My favourite peaches from western Hunan. A gift from where I worked over twenty years ago. Thanks, 龙丽花 (lóng lì huā).

Last night. "Green Chicken" Chicken marinated in white wine and garlic then fried with green olives, capers and coriander leaf/cilantro. Rice. There was some asparagus on the side, for more greenery.

But I really wanted to say I love a baked spud and baked beans - preferably Heinz! I can take the cheese or leave it. Salt and black pepper are essential!