liuzhou

Sea food ramen Fresh ramen noodles with shrimp and cod in a fish stock made from cod bones and shrimp shells. Garlic, ginger, chilli. Quail eggs. Mystery vegetable. The more astute will have noticed the decided lack of any scabrous deposits of yellow droplets from hell as shamelessly unveiled on another topic!! You know who you are!!

to be precise.

I just ate avocado painted with white rice vinegar (to prevent browning) , flying fish roe and sea salt. Happy mouth.

Her woks are actually cast iron, which is even heavier. I had the privilege of eating her food about 20 years ago. It was amazing! Thanks for pointing me to this documentary.

Four different types of banana in the supermarket this morning.

Avocado

I am truly gratified and moved that people all over the world are thinking about me, but remember I'm also thinking about you all and your evil ways, too! Corn in ramen?!?!?! Sacrilege! The End Is Nigh! 😃😃

I've been aware of this vegetable for several years , but until today never saw it in markets or supermarkets. In Mandarin it is 扣子菜 (kòu zi cài) which roughly translates as 'buckle vegetable', but the only reference on Google to 'buckle vegetable' is something I posted, so... I've never been able to find any Latin or alternative English name. This picture is from an up-scale dinner in 2012, when I was served it in this soup with century eggs and garlic. I remember enjoying it a lot. Some searching of Mr Google's Chinese alternatives suggest it is in the same Solanum genus as tomatoes, eggplants and potatoes etc, but nothing conclusive. Buckle up and don't buckle under.

Breakfast (or perhaps brunch today) was leftover leftovers from last night's dinner and none the worse for that. Stovies with a poached duck egg. The egg wasn't a leftover - whoever heard of leftover poached eggs?

Yeah, I guess about a week or ten days. Various uses.

Comfort food. Stovies. Traditionally made from leftovers, but I had no appropriate leftovers so had to make some! Beef, lard, onion, carrot, potatoes, S&P, Worcestershire Sauce. I would have liked some HP Sauce, but the foolish Chinese don't have any! More than one plate was eaten (and there's leftover, freshly-made leftovers for breakfast.

Egg shopping this morning. Clockwise from top - duck, chicken, quail, goose.

Well, I haven't noticed any signs of rampant idiocy! Lamb / mutton does have a noticeable aroma which some people find difficult! It doesn't bother me at all. Many people down here in southern China, can't deal with it at all, but it's popular in the north-west. I remember requesting lambs' liver here once and the wait staff recoiling in horror!

No! I've come over all shaky. A fit of the vapors, methinks. I may have to lie down for a day or three! Although , a couple or three of those Guinnesses may help. Purely for medicinal reasons, you understand.

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!