liuzhou

Yangrou Paomo. The 'mo' described here are not always steamed but dry fried on a griddle and very like pita, but denser. Classic Xi'an dish, could eat for any meal.

Squid and snow peas. A classic Chinese pairing. Garlic, ginger, chilli, Shaoxing wine. Served with orzo - not Chinese at all but, hey ho! It worked.

Home made liver and mushroom pâté with chia seed crackers.

You may be interested in this.

Never found goose eggs to be oily. I use them regularly for omelettes.

I didn't say you said anything about global warming or rainforests. I merely said that one food choice can have effects beyond the immediate. Whether or not you buy shrimp, is irrelevant; I only gave that as an example. My choices? I always buy live, wild shrimp caught locally (in south-east Asia where I live!) I nearly always eat the smaller shrimp/prawns because they are what I can get most easily live and from known sources, but also because they taste better. Most of the "beef" I buy is actually water buffalo and I buy very little of that. I don't eat avocados for the very reasons given in the article - deforestation and water diversion. Like you, I don't eat endangered species, but am aware that my food choices, even involving non-endangered species, have indirect consequences. I never eat what are usually called processed foods (although all foods are processed), so any palm oil consumption is low to negligible. I don't eat chocolate, because I don't particularly like it. My only real point is that this is a very complicated issue.

Well, cattle are not an endangered species, but the amount being raised and the space that takes up involves deforestation etc could be endangering other lifeforms - including us! By the way when you buy shrimp, for example, how do you know that slave labor wasn't involved it getting it to you. I've never seen a product in any supermarket labelled "Processed by Slaves". Doesn't mean the product hasn't been. The problem is not simple as you seem to paint it.

To eat or not to eat: 10 of the world's most controversial foods Guardian article. Although the focus is mainly on the UK, the issues raised are global. There are a few foods I'd add, but that is another story. Thoughts?

Thanks. Yes, I've been to Yung Kee, too. Also, good.

Would that be Yat Lok? Their goose is awesome (and deserving of the Michelin star) but to be honest, I've never had a bad roast goose in HK or Guangdong. The preferred breed is 狮头鹅 (Simplified Chinese ) / 獅頭鵝 (Traditional Chinese) shī tóu é, meaning lion's head goose. I don't know how available this breed is outside Guangdong where they are reared, though. Gratuitous Roast Goose Picture There is a rather good article on roast goose in China here.

Simple economics. Supply and demand. Few people want it, so the price goes up making even fewer people want it.

Made me some rou jia mo. Normally this variant is made with beef, but I didn't have any beef so used pork. Pork, freshly toasted and ground cumin seed, red and green chillies, garlic, Shaoxing wine, soy sauce. One of the trio.

I truly hope you don't mind if I offer a slight tweak to your methodology, in order to make the finished dish edible.

Quail scotch egg with tomato and the last of the pickle I smuggled into China from the UK in the summer.

Legendary Canadian bartender's dying wish was for toes to garnish cocktails ‘Captain Dick’ Stevenson requested all 10 of his toes be donated for use in the ‘sour toe’ whiskey cocktail he invented

Lazy cooking. Short on colour; big on flavour. Fried noodles with pork, mushrooms, fermented black beans, garlic, ginger, chilli, scallions, Shaoxing wine.

I bought some live wild prawns in the market, so Prawn Fried Rice.

Captain Dick Stevenson, the man behind the famed "Sourtoe Cocktail" served at a hotel bar in Canada's Yukon Territory since the 1970s, has died at 89.

Many, if not most chicken stocks in Chinese cuisine include ham or pork in some form. I often use Jinhua ham in stocks.

Count me in that group, too.

I'm not sure what to call this - just something I made up. Chinese, but not on any menu in China. I deboned a couple of chicken legs and cut up the meat, then marinaded it for 24 hours* with Pixian Doubanjiang, garlic, ginger, chilli and Shaoxing wine. Stir-fried but when almost done added some chicken stock to make it saucier. Sprinkled with Chinese chives and served with garlicky, wilted spinach and rice. Only regret. Should have done more spinach. I know it shrinks, but... * I didn't intend to leave it 24 hours, but life intervened and I knew it would come to no harm.

and I'm on the wrong continent. Double drat!

It looks as if it were designed by someone who never squeezed a lemon in their life.

Boiled duck egg in baguette.

No thanks.