liuzhou

My "garden" consists of eight pots on the balcony, all containing edibles. A miniature lime tree I grew from a pip (not fruiting), an avocado plant I grew from a stone (not fruiting), a bucket of mint* and a the rest is pots of basil plants. I have grown many "perennials" over the years (according to that definition) and will continue to do so. * I keep reading that mint is almost impossible to kill. If anyone wants their mint killed, I'm your man! I treat it as a perennial. That gets rid of it!

Poached duck egg with super-crisp bacon.

Of course.

From what (s)he says, (s)he is the supplier!

苦瓜牛肉片 (kǔ guā niú ròu piàn) - Beef with bitter melon. Beef marinated in Shaoxing wine then stir fried with with garlic, shallots, chilli, bitter melon, scallions and soy sauce. Rice. It was a particularly bitter bitter melon. This is a Good Thing! !

You want to cook frozen noodles? In an oven?

Indeed. "Fun" is one transliteration of 粉 fěn, which is an abbreviation of 米粉 mǐ fěn, which means 'rice flour', but also by extension, rice noodles. So, any dim sum called 'fun' or 'fen' should be made from rice flour and so, gluten-free. 面 miàn (mien) on the other hand, refers to 'wheat'.

Dry it. From your picture I'm guessing it is already dry. If so, I'd rub the leaves off and keep them in a jar, as you suggest. I'm less sure about the bashing in a plastic bag part. kitchn

Yes, it is, but only in professional catering. I've never known it done at home, although I suppose there is always the odd exception to everything. However, 卤水 (lǔ shuǐ) aka "master sauce" is a complex blend of flavors which develop over time. Pasta water is just starch in water. Can't see any benefit of keeping that going for years or even days.

and here

Turmeric chicken with white wine, garlic, lemon, shallots, chilli, green olives, coriander leaf/cilantro. Rice.

@Anna N You may vaguely remember this conversation we had over six months ago about red long beans. Well, today, they finally appeared in the market for the new season , so I grabbed some. They don't fit in my dinner plan for tonight, but I cut a couple up and stir fried them until al dente, as my neighbours would do, to see what happened. The good news is that they do retain their colour. In fact, if anything, it deepens. I'll eat the rest tomorrow.

Popularity has never been an indicator of taste. And 165th?

Well a Dad that calls his daughter Sydney needs his taste at least poked fun at!

Another bacon sandwich Baconian perfection, in my view.

Or dried tangerine peel, also available in east-Asian stores. I dry my own.

Anyone having difficulty sourcing black cardamom and not having an accessible Indian store might be interested to know that black cardamom is also used in some areas of China (especially Sichuan) and in Vietnam where they are an ingredient in the broth for phở. So they should be available in Chinese or S.E. Asian markets/stores. In Chinese they are: 草果 (cǎo guǒ); in Vietnamese: thảo quả. Here are some I bought today. The largest is just over 1 inch long.

On the mend from a stinking cold, tonight I made a simple fried noodles with pork, shiitake and cordycep militaris mushrooms. The pork was marinated in Shaoxing with garlic, ginger and chilli. A splash of soy sauce was added at the last minute to give some colour and salt - along with green onions.

I've been a little under the weather the last couple of days - stinking cold - and not had much appetite or energy to cook, but today I had a craving for a burger. I had no intention of going shopping, so made do with what I had at home; some pork. lettuce and tomato. No onion. Here it is uncapped. I chopped the pork finely with the two cleaver technique, salted it and added generous amounts of chilli flakes then let it sit for an hour in the fridge. It did the trick.

Species? Do you mean "spices"? If so, which ones?

Dead link.

A variation on a theme. 水饺 (shuǐ jiǎo), literally 'water dumplings'. Boiled chicken and shiitake jiaozi in a spicy chicken stock with garlic, chilli and white pepper. Mustard greens.

1-10-10, overnight pre-brined chicken breast with stuffed yellow* bell peppers. The stuffing is rice edamame, scallions and a touch of lemon juice. * the only type I tolerate.

from the Guardian

WOW!