liuzhou

Cultural mayhem perhaps, but a satisfactory dinner. Black cod with ponzu. Shanghai bok choy with garlic. Couscous. A second cod steak was consumed.

We haven't had poached egg porn for a while. Now remedied. Duck egg w nicely charred flatbread.

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Yes. That I agree with. It's not the parsley per se I object to; just the overuse.

The only thing I sprinkle over corn is kerosene before applying a flame.

Squid with snap peas, Shaoxing, oyster sauce, garlic, ginger, chilli, scallions. Served with orzo because...

Portrait of a Marriage: Julia Child Captured in Paul Child’s Shimmering Photographs This is an 18 month old article from The New Yorker, but it seems not to have been posted before (as far as I can see in Search). Thought it might be of interest to some. Great pictures.

Looks like my dinner didn't get time to finish its dinner! Squid prep is interesting!

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