liuzhou

I can make an omelette, though. First thing I learned to cook. Taught by a master. Funny thing is that I seldom make or eat them. Occasionally, friends ask me to do them one, though.

Tonight, I skinned and boned some chicken legs then slow cooked the chopped meat with green pimiento stuffed olives, garlic, shallots, green and red chillies. Served with couscous and a simple salad of spinach with green onion and "croutons" made by crisping the chicken skin in the microwave. Salad dressed with a light lemon vinaigrette. Happy mouth.

No! Not at all! I was just teasing. The thread is to post what you have for dinner no matter whether you cook it or not. We occasionally get meals taken in restaurants, too. I don't think anyone will complain.

And no cooking. Not that we believe your moniker.

I didn't know this was called poke salad or that it is from Louisiana. I've been making something the same for years. In fact, I've even posted an example here somewhere. Probably in the Breakfast thread a while back. Much as I love spanakopita I can't get filo/phyllo pastry here and ain't about to be trying to make it. My late wife used to do a nice quiche, but it's not something I've attempted.

I've mentioned before on here that spinach is my favourite green vegetable, and when it's in season (like now) I use it many ways but I'm looking to expand my spinach repertoire. So, I'm wondering how you like to use it (or why you don't). My go to methods are to eat it raw in a salad if young enough (the spinach, not me), to just wilt it Chinese style with garlic and ginger, and to use in beef and spinach curry, a winter favourite. I'll throw some into omelettes, noodle soups etc, too.

Here's another sandwich book from1909.

Oh yes please. I remember that beer.

Yes, I was there for a month around Christmas 1970. I'm sure it has changed, but your fish market pictures match my memories.

The New Yorker A cartoon by Julia Suits.

Thanks for this. I visited Sri Lanka when it was still called Ceylon and fell in love with the place, the people and the food. Now I really want to go back. I'm looking forward to more posts.

500 years ago, Martin Luther started off the Reformation. In a way, this not only changed religious affairs in Europe, but also changed our beer. Article here.

What do you mean by "properly"? The word is used to refer to plants other than piper a lot more than just colloquially and has been for centuries.

I disagree. 'Chiles' or capsicums have been known as peppers in English for at least 200 years. So it is semantifally correct. They may not be from the piper species, but the word 'pepper' is not exclusive to that species.

This review is worth a read. I'll buy it.

Most mushrooms dry well. Dried shiitake are highly prized here in China. They are not considered inferior to fresh, but just different. We also get many others as detailed here. I currently have two types of dried shiitake, white boletus, cèpes (boletus edulis), bamboo pith mushrooms and honey mushrooms in the pantry.

Thanks, but I will still need an oven no matter what they may say. I don't only use it for bread.

Disaster! My trusty (not trusty in the light of this news) toaster oven, incubator of many a loaf, has died. Ten years of providing me with things domestic Chinese kitchens can't usually provide such as anything roasted or baked has come to an ignominious end. Both elements in the thing have shuffled off their mortal coil and the manufacturer seems to have disappeared so no replacements. {insert profanities of your choice} Guess I have to go appliance shopping.

It rather seems that they do. But you just missed it.

Obviously a typo. Edited. 10%

Yes, but they aren't the largest! There are several towns in China producing many more mushrooms. One supplies 10% of the world's supply.

Not as such, but that is not the point. They are claiming to be the largest in the world. They aren't. That they supply 47% of the US mushrooms (not all) is irrelevant to their world size ranking. There are several mushroom production places a lot bigger than one square mile. Think more like ten.

I'm not really sure what I ate last night. I had dinner with some friends and they chose a Korean restaurant - a Chinese Korean restaurant. I am not really familiar with this cuisine and neither were they, so I have no idea how "authentic" it was. Here are some pictures of the feast. A large plate of uncooked meats (mainly beef we think, chicken wings and some shrimp and eryngi mushroom slices. To be grilled on our table grill. The grill Grilled prawn - not sure what kind. They stayed a sort of yellowish colour rather than turning pink when cooked. This looks rather unappetising but was excellent. It is a hot pot containing a rich stock, mixed mushrooms and vegetables, topped with thinly sliced beef. There was a portable gas burner on the table, too. Sauces, kimchi-like preparations and papaya. Each place setting has these dips. Mixed spices on the left and a sweet, mild chilli sauce on the right. This was ordered for one friend's 6-year-old who was with us. Rice and vegetables hiding under the fried egg. The menu also sported a couple of oddities which we didn't have. Actually chicken's feet. I'd love to know how they come up with this mistranslation. It is fried capelin. A pleasant time was had, more for the company than for the food. It was OK, but underwhelming.

Yes, I noted it wasn't your claim, but theirs.

While it is probably the biggest producer in the USA, I doubt it is the biggest in the world. I can't speak for the universe. I do know that China is by far the world's largest producer (eighteen times more than the USA) and largest consumer and have seen gigantic mushroom growing facilities. Even tiny Italy grows more than the USA. Poland is the largest producer in Europe.