liuzhou

窝窝头 wō wō tóu buns with shrimp. Wild caught shrimp fried in butter and olive oil with garlic, chilli and scallions.

I'll start, if I may: “The belly is an ungrateful wretch, it never remembers past favors, it always wants more tomorrow.” ―from ONE DAY IN THE LIFE OF IVAN DENISOVICH (1962) by Aleksandr Solzhenitsyn

@Dejah That borscht looks wonderful! Pity I can't get beets here.

Just treat it like any other salad green. I de-stem it for salads but you don't really need to. I use the stems in soups and stocks etc.

Spicy pork with wine, with freshly ground coriander seeds, cumin seeds and Sichuan peppercorns; lemon juice, garlic and chilli. Tomato and basil salad with a lemon vinaigrette; Raw baby bok choy; Couscous.

I'm sorry if this puts you off your food, but full disclosure is required. The same local supermarket, apart from selling frozen triangles, also makes "pizzas" in their in-store bakery. Two types. Sold by the quarter. On the left we have a red bell pepper and corn effort and, on the right, a pork floss (肉松 - ròu sōng ) pizza tragedy. There is also corn buried under the floss. There may be other ingredients, but if you think I'm going to taste it to find out, you are deluded! I'm not even going to speculate what the "cheese" may be. The supermarket doesn't carry cheese. And the base is probably soggy sponge cake. Masochists may click on the image to enlarge.

Black vinegar braised chicken legs with garlic, ginger, chilli, Sichuan peppercorns, Shaoxing wine, Chinese chives, soy sauce and 6-year-aged Zhenjiang vinegar (镇江醋 - zhèn jiāng cù). Flash fried baby bok choy (小白菜 - xiǎo bái cài). Rice.

Thai red curried duck. Rice. Asparagus. I boned and skinned a couple of duck legs for the meat. The bones are now making stock and the fat and skin will be rendered tomorrow for future use.

It's a pity it's not a papaya, but it definitely isn't. Papayas are so much better and can be eaten both ripe and unripe. The famous Thai (actually it came from Laos) papaya salad is made from the unripe fruit. Here are unripe papayas on a tree just outside my home. I'd steal one, but they are inside a police station's grounds. When ripe, they do turn yellow, but do not have those white stripes in your photograph. The Korean melon or chamoe which you have, while inexplicably popular in er, of all places, Korea, is one of the least interesting melons I've come across. We get them here, too. In fact, it was China which introduced them to Korea, largely because it seemed a good idea to dump the garbage on someone else. Allegedly.

Here is a link to a recipe.

There are sad, deluded fools in the world who think my abhorrence of corn is irrational, so I'm not going criticise your carrot hating. Many years ago (half a century and more), when I was a stroppy teenager, my family had a loose tradition that whoever was having a birthday chose the birthday dinner. One year, maybe 13 or 14 years old, I decided that what I really wanted was a plate of raw, shredded carrots with vinegar. What was I thinking? Anyway, they duly prepared it but didn't partake themselves. It was good, but I sat there salivating at whatever they were eating. I still like carrots, but every time I eat them, I remember how embarrassingly stupid I was back then. A few years later the tradition evolved into choosing which restaurant to eat in - one I kept up with my kids and they have carried on with my grand-kids. I don't think carrots have ever been a feature since my epic fail.

Agree that puréed broccoli tastes like a different vegetable. In my opinion, an edible one! 🤣

99% of the time I am served broccoli it's bland and tasteless, overcooked ot undercooked. The only way I like it is to add some flavour through a purée. This one was garlicky and buttery and delicious. I will certainly not apologise for it. Don't knock it till you try it. And yes, there are circumstances where I would purée pork. Not in that dish though.

Sort of remembered I was half British tonight. Pork tenderloin cutlets with garlicky, buttery, broccoli purée, spicy carrot purée and plain boiled spuds. Went down a treat.

No, they didn't.

Spotted these two new (to here) flavours yesterday. Of course, there isn't a drop of wasabi in them. It's horseradish.

My local supermarket has taken to offering these frozen pizza slices. There are two varieties: Ingredients according to the box: Wheat flour, water, cheese, ham, luncheon meat, tomato sauce, vegetable oil, onion, green beans, red pepper, corn, table salt, white sugar, dry yeast, hydroxypropyl toluene starch, food flavor. Ingredients: Wheat flour, water, cheese, Caribbean beef (beef, vegetable oil, cinnamon), luncheon meat, tomato sauce, canned pineapple, vegetable oil, corn, white sugar, green pepper, red pepper, dry yeast, table salt, hydroxypropyl toluene starch, food flavor.

Fresh rice noodles, fried pork, boiled egg, jade gill mushrooms, lettuce, garlic, white pepper, Chinese chives in a chicken broth, Dry: Wet:

This didn't photograph well. My fault, not the food's Some people here are probably glad they can't see it so well. Pig liver and onions, Chinese style. With very non-Chinese buttery mash. There was a side of wok-wilted lettuce which I forgot to photograph. How offal!

I am the eldest of 5 kids.Well, none of us are kids now, though we can be childish. I prefer 'childlike'. My mother calls us the United Nations. All 5 of us live in different countries. China, Spain, USA, France and Scotland. My humble lunch wasn't consciously intended to evoke that. It's just what I can get here. Although it does evoke my constant confusion living in a country so far removed from my long-withered roots. I'll eat pretty much anything without demanding to see its passport or home address.

In my case, that would be these: Zhuang preserved lemons. They were 11 years old when they were given to me as a gift in 2008, so now 21 years old. Obviously, I rarely use them, but always enjoy when I do. There are still about 10 left. Last used one last month.

Working lunch. A bunch of these open sandwiches. Ham (Chinese but labelled "American Style"), Cheddar Cheese (Irish), Tomato (local), Basil (from my balcony), Baguette (Chinese but sold as "French Style)", Maldon Sea Salt (English).

found via Twitter

Spicy chicken with coriander leaf (cilantro), ground coriander seeds, black olives, garlic, chilli, lemon zest and juice. With couscous and a side salad..

Does anyone actually think that 'almond milk' is secreted from the mammary glands of a female mammal? If so, they are nuts.