liuzhou

OK, but the question is how do you dispose of it?

What kind of oil do you use in your several restaurants in India?

No. Dim Sum is Cantonese. In Mandarin, it's 点心 （diǎn xin), meaning something like “drops of the heart”.

Not so different. Of course America uses American hops, so it's a (slight) variation. It doesn't mean America invented it.

Tonight I did a bunch of duck wraps. It's hot here, so minimal cooking. Minimal eating. Stir fried marinated duck. Bean Sprouts, Scallions, Cordycep militaris. Yellow Sriracha sauce. Several were had. In fact, I lost count. Scrap the minimal eating. Minimal ingredients.

Although America does produce impressive IPAs, IPA is most certainly not an American invention! It is very British, a result and symbol of the British Raj, when pale ale was shipped from England to India in the 1800s to keep the colonisers happy!

An acquaintance, yes, She contacted me when she was researching her book on regional Chinese cuisine, "All Under Heaven" with a few questions about food specific to my part of China. Later, she was kind enough to include me (under my real name) in her list of acknowledgements, alongside the good and great! Company I seldom keep! She is an eGullet member @C J Phillips , but hasn't posted for a long time.

Enough already! This is a family friendly forum!

Hey, can we please remember that Yukon Gold potatoes are American and seldom available elsewhere (or only at high prices)! I'm fairly certain the OP is British (going by some language and the use of Celsius temperatures) where YG potatoes are far from mainstream. No one where I am has even heard of them! I would suggest it is better to refer to specific traits of the potatoes rather than one cultivar. Waxy, floury, etc. For what it's worth Maris Piper are my go to variety for chips in the UK. (King Edwards are OK , too). Not that I've lived there for decades.

My favourite porn movie! . . . . . . Weak attempt at a joke.

Right on!

Nothing hurts when it's frozen solid!

Breakfast BLT

Burmese Chicken with Mint. This is sort of a Burmese version of the Thai/ Laotian laab or larb. I more or less follow this recipe. This time it was less. I don't have sambal oelek*, skipped the sugar and didn't have coriander/cilantro. No great loss. Served with rice and a side of wilted spinach. *Subbed it with Guilin chilli sauce. Mint tenderly nurtured through the winter and now rampant on the balcony.

Roasted me some ripe tomatoes for 45 minutes, then simmered them with garlic, diced carrot, diced celery and a chopped green chilli (similar to a jalapeño), diluted with a little chicken stock, then blitzed in the doo-dah! Served with crusty baguette. Only made enough for two bowls, but there's only one me.

It depends on what has been deep fried in the oil. Oil for chips/fries, I will happily, filter, store in a covered metal pot which sits on the counter and re-use once or even twice. Oil used for fish or anything spicy, I dispose of after one use. I have a 5-litre old oil bottle under the sink and used oil is put there until full, then properly disposed of.

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Spicy, lemony, garlicky, wild-caught shrimp with cous-cous, flying fish roe and Chinese sea grass.

Me too! Sadly, It's difficult to find either the ham bones or the peas, here.

For dips etc, I am partial to this brand, which has a deeper, more complex flavour than most. but for day to day cooking, I just use a regular popular brand. The other flavours tend to dominate anyway, so I'm not about to use a brand that costs 30 times more!.

猪肚鸡混搭肉末萝卜干 Pork tripe, chicken offal, dried daikon radish and rice noodles.

Yes.沙 茶酱 (shā chá jiàng) Shacha Sauce. The 沙 means 'sand' referring to that grainy texture you describe. Could be duck blood, but pig's blood is more common.

Coley. What you may know as pollock. https://en.wikipedia.org/wiki/Pollachius_virens The Scots don't have an accent. You do!

There is more information on the oil tea in this post from the Munching with the Miao topic.

Sushi for breakfast. Why not?