liuzhou

Today at noon, I walked down a street in the city centre which the locals refer to as restaurant street. The short street has around 40 restaurants. I could see into most of them. Most had no customers; a few had two and only one had three. Only two were still closed. The one which had three customers is a hugely popular Cantonese noodle place with room for 50 and normally has a long line of waiting customers. No time to open a new place!

Yes. Most restaurants here have reopened after three months of closure, but very few customers are in them.

Yet an other variation. Poached egg on flatbread. The egg wasn't as fresh as it could have been, but it worked out kind of OK. Tasty enough.

Perhaps a little visually boring, but tasty! Pork cutlets with olive oil mash and mange tout. Damn! Forgot the HP sauce!

One for those of you that celebrate Easter (or not).

Variation on a theme. Chicken eggs with flatbread.

This isn't what I intended. It's a spicy pork ragu which I intended to serve with penne, but when I got there the cupboard was bare. So with orzo instead. I do have spaghetti, linguini and cappellini and bavette, but didn't want noodly pasta. Ragu made with pork, fresh tomatoes, onions, chilli and a bit of red wine. Dressed with black pepper and grana pandana.

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutes before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open), I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

Where do you think China is? It's in Asia! So, the reason rice is in Asia is because it was taken to India? That makes no sense, whatsoever. The reason rice is in Asia is because it is native to Asia (except for African rice which no doubt comes from Greenland!)

What makes you think pizza is Chinese? Or American, for that matter? And Italian pasta rose separately from noodles in China and certainly isn't American. Things get invented more than once. BBQ is universal! It existed centuries before there were African Americans. Many of your other assertions are highly questionable, too.

Started with peppery clam and mustard green soup. Followed by an old favourite. Coriander / cilantro and olive chicken in white wine.

The double cleaver chop is the norm here. Two identical cleavers. The market or supermarket meat section will do it for you, but I like to do it myself. I get to do my famous Ringo Starr impression!

First up, I made a fish stock from this poor boy's head - perhaps not something you'd find in your supermarket, but every day in mine. Then took the stock and made a sort of seafood ramen dish. Used fresh hand-pulled noodles (no, I didn't pull them) fish (sole); regular shrimp; tiny shell-on, river shrimp; quail egg; chilli; garlic; shallots; ginger; white pepper and Shanghai Bok Choy.

No, people in China don't use them!

In 25 years in China, I've never seen that! Traditional wok cooking used open wood burning fires. Iwatani is Japanese, not Chinese.

She wasn't saying that men don't make pasta. She was saying that the clamp was designed by men who don't make pasta. 🤨

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!