liuzhou

One of the best meals ever I ate in Paris was "Lapin à la moutarde" or rabbit in mustard sauce. I have many times tried to recreate it and the nearest I have managed is this recipe.

Simple. All purpose flour, a drop of salt and pepper, beer. Mix to a thick batter the consistency of emulsion paint. Don't worry too much about smaller lumps. Let rest for around half an hour. Coat the fish and drain off any excess. Fry at around 140ºC until golden brown. Sorry, I can't offer measurements. I do it by sight.

Thanks. It worked out well. Beer batter, of course!

Fish 'n Chips. The fish was sole.

Do you know this place in London?

That's the only kind of scallions I see here. Yes, quite mild. I use them raw or add as a garnish to stir fried dishes immediately before serving. They wilt slightly in the residual heat, but I wouldn't say they are cooked.

I've been working on my flatbread recipe. Getting better.

A duck load!

No need to apologise. Sparrows are OK, but you don't want to squash them. Marinate for a while then treat like quails. 😂

Haha! I'll forgive you this time! I though for a second that I was being accused of inserting the dreaded GBP into my exquisite cuisine!

What did you think it was?

Sorry! Asparagus! For some reason my son, when he was a kid, always called it sparrow juice and it has stuck in the family tradition. He did come up with others!

Egg fried rice with Hunan ham, shrimp, garlic, chilli ginger and sparrow juice.

It has nothing to do with a closed or open mind. If you don't like something, you just don't like it! And not all kids love it!

Throw it onto the fires of damnation!

Shrimp, garlic, ginger and chilli shrimp with asparagus and white wine. With rice.

Chicken with mixed wild mushrooms, black beans, chilli, garlic, ginger, Chinese chives etc. Served with rice and baby bok choy (not pictured).

Hospital haute cuisine: the Michelin-star chef feeding doctors and nurses in Burgundy

Well thanks for the translation, but what is a Snitz? 😁

What is Chinese cauliflower? Seems to be some cauliflower / broccoli cross. I've never see it in a quarter of a century in China! It's Japanese, apparently.

I use this one. It is made made by Nestlé, so I guess it's available internationally. The important thing for me is to check it is unsweetened. There are sweet versions. Fine if you want sweet, I suppose, but I don't want sweet.

I always make my own yoghurt from whole milk to which I add unsweetened full cream powdered milk (30 grams per litre of milk). That makes it more custardy.

Sorry. No idea. I always cook them live.

Well, I managed to cook myself something without maiming myself. Not exactly the original plan, but hey ho! Spicy shrimp with linguine. Unfortunately, the shrimp are not the larger wild live ones I usually buy, but frozen from the supermarket. Good seafood seems to be the only casualty of the situation here. Not a clam to be found anywhere.