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Everything posted by liuzhou
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Omelette with rehydrated dried shrimp and dried scallops and Tonkin jasmine flowers. Cooking Ready to eat. Getting used to a new induction cooker, so more brown than I prefer. But it was still moist inside.
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Then attaches itself to a fish.
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Pan-fried duck breast with salad of lettuce, cabbage, hothouse chives, tomatoes and basil. Couscous. The duck was slightly overcooked by my preference, but the skin was beautifully crisp. I blame using a new induction cooker for the first time. I can't do pink duck on my regular Chinese wok cooker. Way too hot, even at low.
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You are, of course, correct. Brain fart on my part. Have edited.
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You might want to have a look at this. Six of the best aubergine recipes
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This appeared on a wall near my home yesterday. Allegedly it is breaded chicken leg meat and salad in a football-shaped bun to celebrate the football world cup in Russia. 10元 is $1.60 USD
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Marinaded cubes of pork with garlic, coriander seeds, olive oil, lemon juice. Dry-fried in wok and added Sriracha sauce (from Sriracha). Salad of lettuce, cabbage and hothouse chives in a lemon and rice vinegar dressing.. Served with smuggled - from - Vietnam - pitta - bread for self assembly. Well, there was only me. I don't fill the pitta until I'm ready to eat. The bread can get sodden while I'm eating the previous one. Seconds, as usual, were consumed.
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I spent a couple of days out in the countryside at my second home. Here is my neighbour's garden. She is over 90 and still very independent. Don't ask me what things are. I am clueless, but I know they are all edible. That's the point. She doesn't do just pretty. and here she is, sorting out her firewood on which to cook her gardening bounty.
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I'm sorry, but I have to object to Gen, Tso's anything being "classic Chinese'. It's American.
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I have a roll of foil, but I've had it for a long time. Only really use it to keep my bread over browning on top (but I use the same piece for weeks before it falls apart) , or very occasionally to keep things warm/ rest. I thought you could oil it to prevent sticking, no? Anyway, roasting vegetables or anything else is not really a Chinese thing. I am probably the only person in a square mile or more who has an oven. I'd be surprised if there are more than 6 in the whole city.
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I don't really understand the point. I've never known foil that sticks.
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Wow! I never heard of that either!
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Neither did I. During the post mortem, I read the blurb on the box and it doesn't mention it. But my bread isn't totally destroyed. I just have to cut of the crusts as if I am some tooth-less ancient.
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Line my bread baking pan with baking paper inserted the wrong way up. I now have an otherwise beautifully baked loaf, with paper welded to its base and sides. In my defence, this was a new batch of baking paper which is side specific. The last lot I used was non-welding either side.
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Water buffalo stir-fried with the usual garlic, ginger, Sichuan peppercorns and chilli. Buffalo marinated in Shaoxing wine. Oyster mushrooms and yellow hothouse chives. Steamed asparagus. Rice. This I cooked as usual in the rice cooker, but unusually threw in the woodier trimmings from the asparagus. Gave the rice a delicate but pleasant vegetal taste.
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Me! I can get a lot of Japanese ingredients in local stores, but never miso for some reason.
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You seem to be on a Japanese kick of late. I really must get hold of some miso. I can only get it online and I ran out over a year ago! Here is a theme song for you.
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My apologies. I should have been clearer. It is indeed warm soy milk in the bowl. I posted the second photo to show how it is usually served. I didn't have that one. It's an old photo I took a couple of years back. A friend had that one. This morning I only had the dough sticks with a bottle of water.
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Fresh rice noodles, pork slivers, oyster mushrooms, baby bok choy, chilli, garlic, white pepper in a chicken stock.
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Another breakfast on the run. Every morning, near my home, is a woman selling breakfast from a roadside cart. I was rushing to catch a train so I grabbed a couple of her 油条 (yóu tiáo), deep-fried twisted dough sticks or crullers. These are very popular here and are usually served with hot soy milk (豆奶 dòu nǎi). I loathe milk of any kind, especially hot, so I passed on that, as always.
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I found this Twitter series of posts quite moving.
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Lunch today was a disgrace. I was busy. No time to cook or even eat out. In a dire emergency I ate what I call "train noodles" as they were often the only food you could easily eat on the 24-36 hour or longer train journeys across China. Thankfully now bullet trains and a developed air service have largely replaced those trains. Liuzhou to Guangzhou used to take 26 hours. Now it's 4 hours by train. Beijing was 36 hours. Now just around 10. Truly horrible.