liuzhou

This is the sort of "food" I don't eat. I'd sooner eat a kid's chemistry set.

Yes, I regularly use Italian pasta in Chinese preparations and Chinese noodles etc in Western dishes, more or less at random. I also always use wonton wrappers for ravioli. Also, at least one of my dictionaries defines 馄饨 (hún tún in Mandarin; wonton is Cantonese) as "Chinese ravioli".

Breakfast in Black and White. Wontons with soy sauce dip.

Vegetarian "mapo tofu" is a thing in China, but it has its own name. "Mala Tofu". 麻辣豆腐 (má là dòu fǔ)

My brains. Not literally. Pig brains what I purchased. Indeed a custardy treat when poached.

I'm praying that 'snot' was supposed to be 'snout'! 😟 But yes, pig's head is great! Time to revive Cameron!

Yes, but the defence isn't very funny.

Excellent anti-"Pumpkin Spice" rant.

Sadly, the last of my smuggled Stornoway black pudding has gone. With a poached duck egg.

Indeed

Beef and pork meatballs (3:1) with homemade spicy tomato sauce and balcony basil.

I "borrowed" some tomato and onion from a sauce I was half way through making for dinner later and used them with a bunch of "ravioli" (actually they are wontons* - what's the difference?) Olive oil and black pepper. *wontons contained pork, shrimp and mushrooms.

I see nothing in her article to suggest she was looking to be "chatted up" or would have welcomed that if it had happened.

I've put this here, because I think it goes beyond the Restaurant Life forum. A very well written and moving account of one woman's waitressing experience in a "Chinese" restaurant in Washington DC. Dealing with life, growing-up, identity, language, sexism, racism, asshole customers and more. 'Customers looked right through me': what I learned working in a Chinese restaurant

I know this is 11 years old, but I just spotted it while looking for something else, so just in case anyone is misled, the Cantonese most definitely don't come from Shandong! It's geographically similar to saying Texans are from New York! I think @Batardmeant Guangdong (although Cantonese speaking people are also found In Hong Kong and southern Guangxi). It was true in the past that most immigrants were Cantonese (no longer) and Cantonese cuisine is seldom spicy, though. ETA: Never did find what I was looking for!

Montes Twins 2012

Silky and tender, yes. Not in the least gelatinous or crunchy.

I posted my fresh day lily pictures only to friends on the Chinese near-equivalent of Facebook and I'm being beseiged by friends asking where I found them! No one seems to have seen them before! I only found them by chance! Maybe a one-off. Hope not!

I made a soup, too. Hot but not sour. I had some good chicken stock to which I added garlic, shallots and white pepper, then the flowers. Simple delicate flavour with the peppery afterkick. I was happy with it. (Less so with the photographs.)

Yes, thanks. I saw that. "He said they toned down the intensity to appease American palates." Well that ruined it, then!

A while back, I mentioned day lilies and noted that the flowers are seldom available fresh. Well they were today!

Poached organic chicken with a) carrot and coriander purée b) brocolli and garlic purée c) orzo

This isn't a Chinese wine but Spanish, but generally China classifies by varietal. It's a blend of 67% Cabernet Sauvignon, 12% Syrah, 12% Petit Verdot and 9% Negral . I'm not anticipating any "alcohol burn", but will let you know.

No. They read the Chinese names which are different.