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Everything posted by liuzhou
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Well, thank you. I wouldn't use Kewpie if you tortured me and threatened World War III. I make make own mayo thank you very much. I know what ranch dressing is. I've just never eaten it or wanted to.
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Not usually. I can find it, but only in specialist stores. Anyway, I prefer to control the sweetness of the sauce myself. I like it more on the sour side and sweet soy is too sweet for the result I prefer.
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Owner Daffy (Dinner’s Almost Finished For You)
liuzhou replied to a topic in Welcome Our New Members!
That's a coincidence. My latest creation was a beef curry with no beef or curry. It was fish and chips! -
This is not the prettiest dish, but is one of the tastiest I make, if I say so myself. Spicy, sweet and sour pork ribs. Pork ribs (chopped to bite sized pieces) are marinated for 24 hours in equal parts of dark soy sauce, Shaoxing wine and Zhenjiang* black vinegar, lightly sweetened with honey, with garlic, ginger, chilli powder and salt. After marinating, the whole lot (pork and marinade) is covered with water and simmered for around 45 minutes, until the pork is falling off the bones and the sauce is thick and sticky. Finished with chopped scallions. I served it with rice and a side of snow peas which I neglected to picture. *This is what America calls "Chinkiang", a term unknown anywhere else! 😆
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The only momo I know in a culinary context are the Himalayan dumplings and I couldn't see any of them! I have no experience of ranch dressing, 'faux' or 'vrai'.
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You should follow the rest of the planet and use Celcius. Much quicker! 😆
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Pure laziness led me not to cook tonight (although I did prepare tomorrow's dinner which will marinade overnight) , so I went to the local Japanese place. It's not great to be honest, but... Shashimi Sushi - Tuna, Salmon, Japanese Amberjack
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Technically, marijuana is illegal, yet it is is openly offered for sale in countryside markets in certain areas. Don't PM me for details! Hemp oil is widely available around here, but contains only negligible amounts of THC and so is legal. It is even available in my local state-owned, over-expensive department store's basement excuse for a "supermarket". Hemp seeds are also easy to find. For the record, I like both durian and oysters, but preferably weeks apart!
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If a strawberry oyster isn't your cup of tea in the horror stakes, you could go for the alternative!
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Squid with snow peas - a classic Chinese pairing with garlic, ginger, chilli Shaoxing wine and oyster sauce. Served with orzo because I'm probably the only person in China who doesn't have any rice! I knew I had forgotten something at the market this morning!
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Also known as H20.
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Don't worry. I passed by again about three hours later and although the car was still there it had been decabbaged. And there was no wind.
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There are UK producers.
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Where else would you choose to dry cabbage but on your car? Found this right outside my apartment this morning and it amused me, so...
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Interesting article on Impossible Foods' attempt to enter the Chinese market and why it will probably fail!
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鲜肉香菇包子 (xiān ròu xiāng gū bāo zi) - pork and shiitake steamed buns with 麻油剁辣椒 (má yóu duò là jiāo) - sesame oil and chopped chilli dip.
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In retrospect, you are probably right. I just went by the Chinese translation from the menu (it was bilingual in Chinese and Vietnamese). It is quite possible that they mistranslated the Vietnamese. Lá thơm literally means 'fragrant plant' and is applied to a number of things, including bay leaf. Unfortunately, translating 'fragrant plant' into Chinese gives one of the Chinese names for pandan. So, in the end, I'm not sure what it was. I have eaten thịt bò lá lốt several times in Vietnam, and while these were similar in appearance, there was a different taste. I will investigate further on my next visit.
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I'm not sure either. I used the eG Amazon button to link. Maybe it's defective. Here is a direct link.
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You'd have to prise my Bamix out of my cold dead hand!
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24 hour brined chicken breast cooked 1-10-10. Over fried red rice with mixed wild mushrooms, garlic, chilli and coriander / cilantro. I didn't get the sear I wanted but it tasted just fine.
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Typical! As soon as I mention that I've never seen milk in bags, guess what! About an hour later, I'm in a supermarket and spot this. 纯牛奶 (chún niú nǎi) = pure cow's milk. I'm not sure if it's the milk or the cow that is pure! Whichever, it doesn't come in multi-litre packs. 180g = 186.3 ml. In my defence, I'm not a milk drinker, so maybe it was always there , but I didn't notice. I only ever use milk to make yoghurt and then I buy it in 1 litre cartons. I'm not sure what I'll do with this amount.
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I have mentioned these before but found them again today. They are 释迦 (shì jiā), aka sugar-apple or sweetsop. This particular cultivar from Taiwan is named 释迦牟尼头 (shì jiā móu ní tóu), Sakyamuni's Head or Buddha's head due to some perception that it resembles the Buddha's head. Can't see it myself. These are not yet ripe, but having had them before, I know they are going to be very sweet.