liuzhou

Oh. They are very common in Chinese and SE Asian cooking. Umami bombs. If you have an Asian market or store near you, they would almost certainly have them. The combination of Tonkin jasmine, eggs and shrimp is well-loved in Vietnam.

Which part don't you think you would like?

Omelette with rehydrated dried shrimp and dried scallops and Tonkin jasmine flowers. Cooking Ready to eat. Getting used to a new induction cooker, so more brown than I prefer. But it was still moist inside.

Water

Then attaches itself to a fish.

Pan-fried duck breast with salad of lettuce, cabbage, hothouse chives, tomatoes and basil. Couscous. The duck was slightly overcooked by my preference, but the skin was beautifully crisp. I blame using a new induction cooker for the first time. I can't do pink duck on my regular Chinese wok cooker. Way too hot, even at low.

You are, of course, correct. Brain fart on my part. Have edited.

You might want to have a look at this. Six of the best aubergine recipes

This appeared on a wall near my home yesterday. Allegedly it is breaded chicken leg meat and salad in a football-shaped bun to celebrate the football world cup in Russia. 10元 is $1.60 USD

Marinaded cubes of pork with garlic, coriander seeds, olive oil, lemon juice. Dry-fried in wok and added Sriracha sauce (from Sriracha). Salad of lettuce, cabbage and hothouse chives in a lemon and rice vinegar dressing.. Served with smuggled - from - Vietnam - pitta - bread for self assembly. Well, there was only me. I don't fill the pitta until I'm ready to eat. The bread can get sodden while I'm eating the previous one. Seconds, as usual, were consumed.

I spent a couple of days out in the countryside at my second home. Here is my neighbour's garden. She is over 90 and still very independent. Don't ask me what things are. I am clueless, but I know they are all edible. That's the point. She doesn't do just pretty. and here she is, sorting out her firewood on which to cook her gardening bounty.

I'm sorry, but I have to object to Gen, Tso's anything being "classic Chinese'. It's American.

I have a roll of foil, but I've had it for a long time. Only really use it to keep my bread over browning on top (but I use the same piece for weeks before it falls apart) , or very occasionally to keep things warm/ rest. I thought you could oil it to prevent sticking, no? Anyway, roasting vegetables or anything else is not really a Chinese thing. I am probably the only person in a square mile or more who has an oven. I'd be surprised if there are more than 6 in the whole city.

I don't really understand the point. I've never known foil that sticks.

Wow! I never heard of that either!

Neither did I. During the post mortem, I read the blurb on the box and it doesn't mention it. But my bread isn't totally destroyed. I just have to cut of the crusts as if I am some tooth-less ancient.

Line my bread baking pan with baking paper inserted the wrong way up. I now have an otherwise beautifully baked loaf, with paper welded to its base and sides. In my defence, this was a new batch of baking paper which is side specific. The last lot I used was non-welding either side.

Water buffalo stir-fried with the usual garlic, ginger, Sichuan peppercorns and chilli. Buffalo marinated in Shaoxing wine. Oyster mushrooms and yellow hothouse chives. Steamed asparagus. Rice. This I cooked as usual in the rice cooker, but unusually threw in the woodier trimmings from the asparagus. Gave the rice a delicate but pleasant vegetal taste.

We need an "interesting" button.

Boiled egg in buns.

Me! I can get a lot of Japanese ingredients in local stores, but never miso for some reason.

You seem to be on a Japanese kick of late. I really must get hold of some miso. I can only get it online and I ran out over a year ago! Here is a theme song for you.

My apologies. I should have been clearer. It is indeed warm soy milk in the bowl. I posted the second photo to show how it is usually served. I didn't have that one. It's an old photo I took a couple of years back. A friend had that one. This morning I only had the dough sticks with a bottle of water.

Fresh rice noodles, pork slivers, oyster mushrooms, baby bok choy, chilli, garlic, white pepper in a chicken stock.

Another breakfast on the run. Every morning, near my home, is a woman selling breakfast from a roadside cart. I was rushing to catch a train so I grabbed a couple of her 油条 (yóu tiáo), deep-fried twisted dough sticks or crullers. These are very popular here and are usually served with hot soy milk (豆奶 dòu nǎi). I loathe milk of any kind, especially hot, so I passed on that, as always.