liuzhou

You mean 'sex tourism'.

I went to a local store to pick up some coconut milk. They were out of it. Where the coconut milk usually lives I spotted this and, on a whim, bought it - just because I'd never seen it before. 辣椒芝麻酱 - Chilli sesame seed sauce. Ingredients listed are sesame seeds, chilli, soy bean oil, salt, MSG and Sichuan peppercorn. I have no idea what to do with it. There is little information on Google or his Chinese equivalents. Experiment time.

Really? 32% are overweight and 9% obese according to WHO statistics. The fattest person I've ever seen was in Thailand and Thai.

Prawn curry - Thai red curry style. There was a side of pan roasted asparagus, too.

I have zero experience of refrigerating half eaten avos. No experience of half eaten avos at any temperature.

Welcome. I am one of currently more active members from the UK, but haven't lived there for about 30 years. Most of my family are still there, though. I visited last summer for the first time in many years. Hadn't changed much. As to your bread question, you'll definitely get more answers from our resident expert bakers on the bread thread than here.

I almost didn't post the suggestion as I thought you must know. We all have those moments!

I've been using it for decades. It seldom fails for me. That said, I rarely know what kind of avos I'm dealing with.

Put the ones you want to slow down into the fridge and the the ones you want now on the counter. That way you can easily stagger the ripening times.

The first of three. Juicily messy.

Hunan uses Sichuan peppercorns, too. As does far away Xinjiang. But admittely not as much as Sichuan does. That said, I've never has any bad experiences next day from Sichuan food. Or Hunan.

Not in Sichuan! Anyway, western Hunan is much spicier. The natives there consider the Sichuanese to be utter chilli wimps!

I haven't felt so great the last couple of days. Nothing serious. Old age, I guess. Anyway, tonight I did cook. It's a breaded chicken breast (half shown here) with potato salad (even made the mayo) and tomatoes. I'm not sure why but my usual breadcrumb and spice mix came out blacker than it should, yet I've done it thousands of times before. It wasn't burnt, just too dark in colour but tasted normal. The second half followed minutes later.

You "think" and "someone said" is strong evidence of absolutely nothing.

Last night I ate dinner so late it was closer to breakfast. The light was strange so excuse picture quality. Stir fried pork with mixed wild mushrooms.

Then again, there is clear evidence that it may, in fact, be Vietnamese!

Of course, in Of course, while it was originally a simple peasant dish, there were renowned Messy Potatoan chefs who carefully selected their dung to suit different tastes, clients and seasons. Sheep dung was considered low grade; cattle dung hardly better. Camel dung was too expensive for the common man, but prized by the aristocracy, such as it was. However, as only revealed centuries later, in the Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch Chronicles, the prime ingredient for royalty was pork dung (from pigs fed only virgin girl's blood) mixed with seaweed and sawdust. This was known in Welsh as "hyfrydwch tail moch", later mistranslated into Xhosa as "iihagu zehagu' then retranslated into English as "pork hocks". Hence all the confusion.

Chicken with Chinese Foldwing (羊肝菜) Salad. Chicken cooked 1-10-10, then finished with Shichimi Togarishi.

Baise (百色) is a small city in the far west of Guangxi on the border with Yunnan. The area is famous for two things. It was here that, in 1929, Deng Xiao Ping led the Baise Uprising, a key event in the early stages of the Chinese Communist revolution. More important is that the area is famous for its excellent mangoes. I have a couple of friends who live there. They don't know each other. This afternoon, I was doing not very much at home and my cell phone rang. "Delivery for you! I'm leaving it with the gatekeeper. Please collect it." I'm an obedient sort of chap, so down I went. Sure enough, a box of Baise mangoes from one of my friends. The delivery note told me which friend was responsible. They need a couple of days to fully ripen, but thanks 井荣。

Linguine with pesto and clams.

Garlicky shrimp with chilli, flying fish roe and seagrass over orzo.

Not necessarily. But the origin is the same and that was your question. I don't know where you get this idea that everything originates in just one place. Many things have been discovered or invented over and over again in different places.

Maybe, but it is the origin. And BBQ exists on pretty much every continent. I'm not sure how much in Antartica!

What? People have been cooking meat (and vegetables) over open fires since at least neolithic times. Everywhere! It's how cooking began. I really don't understand your obsession with pinning down where everything began!

Half my dinner. The other half was identical. Fish 'n Chips with a spicy beer batter.