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Everything posted by liuzhou
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I'm sorry, but I have to object to Gen, Tso's anything being "classic Chinese'. It's American.
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I have a roll of foil, but I've had it for a long time. Only really use it to keep my bread over browning on top (but I use the same piece for weeks before it falls apart) , or very occasionally to keep things warm/ rest. I thought you could oil it to prevent sticking, no? Anyway, roasting vegetables or anything else is not really a Chinese thing. I am probably the only person in a square mile or more who has an oven. I'd be surprised if there are more than 6 in the whole city.
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I don't really understand the point. I've never known foil that sticks.
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Wow! I never heard of that either!
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Neither did I. During the post mortem, I read the blurb on the box and it doesn't mention it. But my bread isn't totally destroyed. I just have to cut of the crusts as if I am some tooth-less ancient.
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Line my bread baking pan with baking paper inserted the wrong way up. I now have an otherwise beautifully baked loaf, with paper welded to its base and sides. In my defence, this was a new batch of baking paper which is side specific. The last lot I used was non-welding either side.
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Water buffalo stir-fried with the usual garlic, ginger, Sichuan peppercorns and chilli. Buffalo marinated in Shaoxing wine. Oyster mushrooms and yellow hothouse chives. Steamed asparagus. Rice. This I cooked as usual in the rice cooker, but unusually threw in the woodier trimmings from the asparagus. Gave the rice a delicate but pleasant vegetal taste.
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Me! I can get a lot of Japanese ingredients in local stores, but never miso for some reason.
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You seem to be on a Japanese kick of late. I really must get hold of some miso. I can only get it online and I ran out over a year ago! Here is a theme song for you.
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My apologies. I should have been clearer. It is indeed warm soy milk in the bowl. I posted the second photo to show how it is usually served. I didn't have that one. It's an old photo I took a couple of years back. A friend had that one. This morning I only had the dough sticks with a bottle of water.
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Fresh rice noodles, pork slivers, oyster mushrooms, baby bok choy, chilli, garlic, white pepper in a chicken stock.
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Another breakfast on the run. Every morning, near my home, is a woman selling breakfast from a roadside cart. I was rushing to catch a train so I grabbed a couple of her 油条 (yóu tiáo), deep-fried twisted dough sticks or crullers. These are very popular here and are usually served with hot soy milk (豆奶 dòu nǎi). I loathe milk of any kind, especially hot, so I passed on that, as always.
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I found this Twitter series of posts quite moving.
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Lunch today was a disgrace. I was busy. No time to cook or even eat out. In a dire emergency I ate what I call "train noodles" as they were often the only food you could easily eat on the 24-36 hour or longer train journeys across China. Thankfully now bullet trains and a developed air service have largely replaced those trains. Liuzhou to Guangzhou used to take 26 hours. Now it's 4 hours by train. Beijing was 36 hours. Now just around 10. Truly horrible.
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Coriander chicken with olives. Chicken, green and black olives, chilli, garlic, coriander leaf, lemon zest and juice. With couscous.
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Very much so.
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In tribute to Bourdain, The New Yorker has reposted his first published article which led to Kitchen Confidential. Don’t Eat Before Reading This
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Just read this on BBC news. I didn't agree with everything he ever said, but bless him for saying it. Sad, sad, sad.
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Round these parts we steam them with light soy sauce, garlic ginger and chillies. Indeed one of the best fish.
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Sad to say, while I thoroughly enjoyed my dinner tonight, I had a bit of photographic failure. Liver, onions and cabbage with baked potato. But I have no shame, so I'm posting one picture anyway. You're probably think that isn't very Chinese and you'd be correct. Although the liver was marinated in Shaoxing wine and I dropped in a splashette of soy sauce at the end. Force of habit. (I went back for more, as usual.)
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Fried noodles (炒面 chǎo miàn) with pork (marinated in Shaoxing wine), shiitake, cabbage, coriander leaf, garlic, ginger, chilli, scallions.
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More buns. Pork and mushroom. Chilli sauce. I actually ate eight, but six looked better on the plate.