liuzhou

Yesterday, I sliced some pork and mixed it in the usual Shaoxing wine, soy sauce, black fermented beans, garlic and chilli and bunged it into the fridge to marinate for an hour. No sooner had I shut the fridge door than my phone rang. "We are in Bing Bong Bang Restaurant! Come and join us!" BBB is five minutes from my home, so off I trotted. This morning, I remembered that the pork was still in the fridge and thought "OK. It's been marinating longer than one normally marinates Chinese food, but no worries. I'll have it for lunch." 11:30, my phone rang again. "We have a very urgent translation needs doing. Would you be able to come and we can look at it, then have lunch." Mindful of the need to earn beer coupons, I complied. Unmemorable lunch; unmemorable translation. Finally, a full 24 hours after putting the pork in the fridge, I retrieved and cooked it. It was none the worse for its extended wait. Added scallions. Served with stir fried white cabbage dressed with oyster sauce. And rice.

Poached chicken, shiitake, rice noodles, garlic, chilli, Chinese chives in a chicken broth.

1-10-10 chicken with garlic and chilli baked shiitake and asparagus. With couscous.

They sound great, but going by @Anna N's found recipe, I'm wondering why they are seasonal? It seems to me all the ingredients have year-round availability. No?

Sorry, I can't help you with suggestions, but I've never seen anything other than waxy potatoes in SE Asia, more's the pity.

Spicy lemon pork with snow peas and rice. Pork marinated for six hours in lemon juice, olive oil, chilli, crushed coriander and fennel seeds, garlic, ginger and sea salt.

One type of mooncake I've seen on sale this year, but not before are these "Olive Mooncakes". Note: The "olives" in question are Chinese olives (Canarium album) and not in any way related to what you and I think of as olives.Those in the first image are regular size; i.e approx 4" in diameter. They also offer a larger size (7" dia.) or you can have a mixed box. Of course, you'll need something to wash the cakes down with and what goes better with olives than olives? Olive juice soft drink.

With mid-autumn looming (September 24th), all the stores here are rammed with mooncakes. And, of course, Starbucks gets in on the madness.

It is traditional to cook and eat squid with snow peas round these parts. Today, I did just that but pimped them up with some bacon. Additional ingredients chilli, scallion, garlic, Shaoxing wine. Simple.

I made some Rou Jia Mo bread for later use, but purloined one for breakfast bacon sandwich.

Both.

I'm guessing your uncle wasn't Chinese, but that is a very Chinese sentiment. All the serving dishes and bowls being empty would reduce the host to total loss of face. The dark side of that is the huge amount of food waste I see here, although, to be fair there is a big doggy bag culture in restaurants and at home. Recently with more city dwelling people having fridges, uneaten lunch will turn up at dinner etc. Out in the countryside, it is normal to cook slightly too much, especially when entertaining.The lack of refrigeration here in the countryside tropics rules out recycling, but the pigs have smiles on their faces (which we eat in winter).

...and why not?

I don't know if any of these are specifically centipedes, but bug eating is a not uncommon street food practice round here and the bugs are indeed skewered then either fried or grilled.

Cuttlefish ink pasta with clams, garlic, ginger, chilli, scallions, Shaoxing wine..

"God made food, the devil the cooks. Devilled crab." James Joyce - Ulysses

Chicken, shiitake, asparagus, green onions, Shaoxing wine, garlic, ginger, chillies, Zhenjiang vinegar, salt, rice.

三鲜馄饨 (sān xiān hún tún) Three delicacy wontons. Home made but frozen. They cook from frozen in three minutes. Quick breakfast. With yellow Sriracha sauce. Bought in Sriracha. The three delicacies are shrimp, pork and shiitake. Happy mouth.

Is there another kind?

Another working lunch at home. Working on a translation with an urgent deadline. Like yesterday! Local mozzarella, tomatoes and balcony basil on halved baquettes. Inslata caprese open sandwiches, if you like! Sea salt and pepper.

Been re-stocking the vinegar shelf. L-R White rice vinegar, white wine vinegar, Shanxi (6-year) aged vinegar, Zhenjiang vinegar, Zhejiang red vinegar, red wine vinegar, balsamic vinegar di Modena, cider vinegar, apple vinegar.

Sole "breaded"with black oatmeal and pan fried. Skinny chips. Tomato. Lemon.

Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine. James Joyce, Ulysses

By the ever popular Anon.

I'd imagine that shipping that beast across the Atlantic would be rather expensive, especially as you don't know how long you will stay. Is it really practical from that point of view?