liuzhou

Maybe not indeed. Gastronomy is derived from the Greek γαστρ(ο)-, γαστήρ meaning "stomach', so it is 'stomach law'.

Tonight, I decided to throw caution to the wind and go full out haut cuisine. So. Bangers and mash. Italian style sausages (actually Chinese), buttery mash, shiitake mushrooms and Shanghai bok choy. Dijon mustard 'cos it's French n'est pas? Finished with Himalayan pink salt. OK, not the salt.

Pistachio Nuts. In Chinese these are 开心果 (kāi xīn guǒ ) literally 'open heart nut', but the first two characters together also mean smiling. So it's a smiling nut.

The School in China That Teaches Students How To Hand-Pull Noodles

Duck fried noodles. Duck breast meat marinated in Shaoxing with garlic. Fried with fresh ramen noodles,shiitake, cordyceps militaris, Shanghai bok choy. Finished with a splash of soy sauce and sesame oil.

As both a food and wine writer and a blogger (not mainly food related), I find this a little strange. 99% of both make very little money and most of them neither need, want or can afford an assistant. If you want to do a blog, just do it. Same with writing about food or anything else.

I don't know what this is. Well, I know what's in it and how it was cooked, because I cooked it, but I don't know what you would call it. It's a sort of pork ragu, but with Chinese running through it. I made a standard tomato sauce from fresh tomatoes and onions. Browned off roughly chopped pork and added it to the sauce. Deglazed the pork pan with Shaoxing wine and added that to the plot. Threw in a star anise and chopped chillies. Then cooked it for an hour. Chinese ragu? Finished with Chinese chives and served with rice.

Fresh rice noodles in chicken stock with garlic, chilli, ginger, white pepper and a splash of rice wine vinegar. Shanghai bok choy. Pan fried pork tenderloin with black pepper. Two bowls were had.

Here is mine. Never leave home without it.

That's the one. Or almost identical, but I paid the equivalent of $1.50!

For the opener, Japan. For the Guinness, Ireland. There are various similar devices on Amazon, but I'm not sure if they have Guinness. I've just noticed that there is an English translation of that Japanese on the packaging. They give it as "PET bottle and Pull-top opener". I am hoping that PET refers to Polyethylene terephthalate and not that the Japanese sell pets in bottles.

Might be English English. I'm referring to this type of thing. So-named because you pull the ring to open the can. I thought, @gfweb was referring to this type of bottle top which you pop off. So, it appears we do have terminology confusion. Apologies to all.

Yes. I toast them lightly then grind. I too have seen mention of discarding the black seeds, but never met anyone who does so. ETA: That said, the peppercorns I get here are probably better quality and fresher than what you get in the USA. I see very few black seeds.

It is referring to what I call a ring pull,like on a Coke can. That is not what I think of as a pop top, but is may be a matter of different terminology in different places.

I'm confused. Sichuan chili oil is just oil and chili. And grapeseed oil is not Sichuanese. Peanut or corn oil are most common.

Time to put you out of your misery! From the packaging:

I use both.

No

Wrong Nope. No blade. It doesn't glow in the dark, but the rear contains a magnet to hold to your fridge.

Picked this up Japanese baby this morning. According to the packaging, it is tri-functional. I think one is obvious, but what are the other two?

It isn't my normal choice of breakfast, but I'm being advised by the charlatans in the medical profession that I ought to up my calcium and potassium intake. I'll go back to a full English tomorrow. I did enjoy it, though.

The bowl is a dirt cheap plastic thing from a thrift store. But yeah, I like it, too. Disagree with you strongly on the contents.

Unsweetened home made buffalo milk yoghurt with banana.

Curried goat . This took hours to make. First I had to make the yoghurt. This was water buffalo yoghurt. Then I took the the diced goat meat and marinated it for four hours in afore-mentioned yoghurt with curry spices, garlic ginger and chilli. Then slow cooked it all for another three hours. Added spinach for the last 5 minutes and served with rice.

Spicy pig's kidney with Shaoxing wine, oyster sauce, chilli, garlic, ginger and scallions. Spinach. Unusually, served with couscous because some idiot forgot to wash the rice cooker after lunch and couscous was going to be quicker.