liuzhou

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!

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