liuzhou

I can't help you with your question, but would like to say that my late aunt, my mother's twin sister made batches of rhubarb and ginger jam every year. I'd trample down children and pensioners to get my hand on some of that now.

Is this flour / powder confusion possibly a translation problem? In several languages the same word can mean 'flour' or 'powder'. In Chinese it's even worse; the same word can mean flour, powder or noodles!

Well, it certainly wasn't the Chinese. They like their pork as fatty as possible!

The theme tonight was abject laziness. Stuck a spud in the nuclear box to bake and pan fried some pork tenderloin slices. Served with Shanghai bok choy (not pictured as you may have noticed!) I so wish China had decent pototoes, but I make do. These are too waxy for my liking. Topped them with salt pepper and Sriracha because I could. They weren't bad, but could have been so much better.

Creamy prawn pasta with Thai flavours. The cream was coconut. Topped with raw basil to wilt in the residual heat.

You've obviously never tried cockroach fried rice in rural Thailand! Although, I will admit to preferring raisins. BTW, I know it was a typo, but I like "cockaroach". I might borrow it!

... this why the rest of the world doesn't use 'cup' measurements.

Another article which amused me. Don’t forget a peeler! How to prepare yourself for the hell of a self-catering kitchen

Pan fried salmon with salted cucumber, quick pickled ginger and rice.

Other luxury food items that used to be considered disgusting

Irish cheddar, Spanish olives, Chinese tomatoes, Balcony basil. English seasalt, Somewhere pepper.

Does it？ I don't get that. We eat and drink many things that have remained basically the same for millenia.

Lurking under that tomato is a home made duck burger. With onion and lettuce. And chips.

They grow to about 1½ - 2½ feet long (46 - 76 cm). The beans are distinct, but small. these are ½ an inch long (1.27 cm).

Shrimp and mushroom Jiaozi. Zhenjiang vinegar and soy sauce dip.

Better (and more peppery) than I was expecting. Good.

I've spent about the last ten days battling a summer cold and having little appetite. I have managed to make something each day, but it's been basic, survival food. Last night I felt there may be an end in sight and was determined to make something worth eating. As most of us do in those situations I hit on a personal comfort food which is tasty but relatively easy to make. I've posted versions* of this more than once, but make no apology. Pork tenderloin cubes marinated in olive oil and lemon juice with garlic and crushed coriander seeds, then fried. Rice. tomato and basil salad (the first of this summer's balcony basil), simply dressed with more olive oil and sea salt. * not iterations, dammit!

I'm confused. It's raw after being boiled? Anyway, sounds dire.

... but possibly the worst way to deal with pasta. As for frozen stir fries! Totally defeats the point. There may be a niche for preparing food this way, but it seems to me you have chosen inappropriate types of food.

I'm just wondering what kind of commercial catering operation sells reheated frozen pasta!

There are various brands but most are labelled 大红浙醋, It originates from Zhejiang province as indicated in the third character.

It's not a sauce in my case. It is simple Chinese red vinegar straight from the bottle. The red color comes from a type of yeast, Monascus purpureus, which is fermented with rice and added to regular white rice vinegar then allowed to age. It goes well with seafood. Any Chinese store or market should have it.

Steamed sea bass with black rice and asparagus. Red vinegar dip.

Bizarrely, despite being a lot nearer the Himalayas than most people here, the only Himalayan pink salt I have ever seen in China was imported from Italy! Yes, it expires in July 2020. I am convinced there are a bunch of Tibetans or Nepalis somewhere in the mountains having a good giggle at the gullible westerners who buy this!