liuzhou

Consider yourself lucky. I've got it from May to October!

Nothing new here. Move along. Be about your business. Duck egg in wowotou buns. Good news is that one of my egg sources has started displaying the lay date of its stock. I think I can trust them. These were layed two days ago, according to the notice.

Chicken breast strips marinated in Shaoxing wine, garlic, ginger and red Sriracha sauce, stir-fried then added scallions. Asparagus steamed. Served over orzo. Quick and simple.

Shouldn't that be Habit?

On this occasion, I did make the wrappers, although to be honest I often buy them for next to nothing in my local market.

Homemade bread drizzled with olive oil. Topped with a slice of industrial ham, a slice of tomato, a basil leaf, sea salt and white pepper.

Homemade 三鲜饺子 (sān xiān jiǎo zi ) - three flavour jiaozi (pork, prawn and shiitake). With a soy and Zhejiang black vinegar dip. The jiaozi were boiled in a spicy, garlicky broth and some of the chilli and garlic added to the dip.

つゆ tsuyu It isn't a brand name so no need for capitalisation.

My thoughts entirely. I actually woke up about 2 am thinking of this then tossed and turned all night! There was no choice but to go for it. I even had to go out at some unearthly hour to pick up some fresh eggs. I had eggs, but they were passed poaching age.

Sunday breakfast. Crisp bacon. Poached egg on toasted home-made bread. Fried tomatoes.

I rather shot myself in the foot tonight. I had the brilliant idea of avoiding the heat in the kitchen (around 40ºC) and doing a 1-10-10 chicken breast. You only have to be in the kitchen to start the thing off, then you can leave after the first minute and let it get on with it. Pop back for a second between the two 10s and Robert is your father's brother. I planned to serve this with a simple salad - tomato and balcony basil. In a moment of total distraction, I felt the need of some carbs and insanely decided that the only possibility was what I call not-onion-bahjis. Due to India and China's long troubled relationship history, I cannot easily get many Indian essentials, including the requisite gram flour. So, must to the disgust of the entire population of the Indian sub-continent, I make do with regular all-purpose flour. I pimped my regular beer batter up with fried chilli flakes and black mustard seeds and mixed in the onions. Then had to stand over a very hot oil-filled wok while the damned things cooked. "The best laid schemes o' mice an' men / Gang aft agley" as Robert Burns said when he tried to cook bahjis. Still, mine tasted better than his!

Another edible eggcup boiled egg.

It won't change color any more. It is very nearly ready to eat. Could just use another day to soften.

Yes, you can eat shell and all, although I tend just to bite into the heads, then discard. But the body, I eat all. Most people here do the same.

Given the number of typos in your post - not normal for you - I'm guessing more than one highball or three was involved! :)

Salt and (Sichuan) Pepper Prawns As ever, I choose my nomenclature carefully. They are prawns, not shrimp. There is a difference. Whatever, they were alive when they hit the wok. Cooked shell on and with the tastiest part - the heads. You know it makes sense.

Fresh rice noodles with pork, leek, white chillies and lettuce. In a chicken broth. There are also a couple of soft boiled quail eggs in there somewhere. Still steaming.

Naked (i.e. un-breaded) pork cutlet salted and well-peppered and left to sit for an hour, then flash fried in OO. Orzo and asparagus. Quick, simple and, to my mind, delicious. I couldn't decide which picture to use, so you get three.

Hello poached egg, my old friend I've come to eat you up again Because a egg yolk softly creeping Left its toast while I was sleeping And the vision that was planted in my brain Still remains Among the eggs of breakfast Poached chicken's egg on home made bread toast. With apologies to Paul Simon

No problem. I'm afraid I have no idea what variety it is. There are over 500 different types. Apparently, mangoes can weigh up to 5lbs Not that I've ever seen any that big.

I have also posted this on the Unexpected Gifts topic. Another unexpected gift. For no apparent reason someone I only slightly know decided to bring me a mango. Not any old mango, but this monster. I have pictured it beside a regular sized chicken's egg and beside three regular mangoes to give you an idea of scale. This titan of the mango tribe comes in at just over 2 lbs or just a tickle short of a kilogram. It isn't ripe yet, so I'll get back to you on its taste.

I have also posted this on the Fruit Topic. Another unexpected gift. For no apparent reason someone I only slightly know decided to bring me a mango. Not any old mango, but this monster. I have pictured it beside a regular sized chicken's egg and beside three regular mangoes to give you an idea of scale. This titan of the mango tribe comes in at just over 2 lbs or just a tickle short of a kilogram. It isn't ripe yet, so I'll get back to you on its taste.

If I hadn't been so tired and hot, I might have made this more visually appealing, but I was both so I didn't. It tastes fine, though. Skinned and de-fatted a duck leg and diced the meat. Marinated it with garlic, white chilli, Shaoxing wine, Thai fish sauce (Nam Plah) and Sichuan peppercorns. Stir-fried the duck. Nuked the asparagus with olive oil and sea salt and served with couscous.

I'm rather confused. You say you only know British English, but your post uses almost entirely American English (and one French word). "Sophomore" is not used in British English. Nor is "math". More sensibly we abbreviate plurals as plurals. Mathematics - maths. "college degree" is seldom used. "baccalaureat " (sic) is not generally a British qualification; It is French. P.S. It's "baccalaureate". And you don't "win" a salary' you "earn" one. "Worser" is just plain wrong in any English. It really would be much easier to advise you if you told us where you are really from. But generally, no. You do not need a degree. Few top chefs have degrees. Few top business leaders have degrees.

I've had consistently good results from the 1-10-10 method described here.