liuzhou

Maybe sometimes. All the farms I've visited, two in Japan and three in China are in mountainous areas and use natural streams. The only 'modification' was some landscaping.

I'm sorry but in what way does a stream, 'modified' or not, become to be between a stream and a pond? Ponds contain still water; streams have running water. I've visited a number of wasabi farms; none were anything like ponds.

Today's haul in the Land That Doesn't Do Dairy: 1-year fermented Manchego and finally, spurred on by the notorious enabler, @Katie Meadow, here. 😂

I grated some today to use as a garnish on a homemade hamburger. Worked well. I'll do that again. (Can't see McDonald's taking it up, though.)

No. It grows in or on the banks of fresh running water, usually in mountainous areas.

Yes, that's it. Looking back at it now, perhaps I overreacted. However, at the time I did find many of the responses to be very negative and the whole experience depressing and largely unhelpful. Obviously there were exceptions which I noted at the time. Water. Bridge.

I did start such a topic or it may have been more about cooking for one. That was many years ago and all I got was a load of judgemental garbage questioning why I might be living alone and even more saying I should just eat frozen food and leftovers and think myself lucky, despite my having said that was precisely what I didn't want. As I said, it was long ago and most of the participants then are probably no longer still here, figuratively or literally. I forget what it was called and it's best to leave it to rot in peace. The site is, on the whole, a more friendly place today, so if someone were to start such a topic again, I'd willingly take part to the best of my ability.

My friend, who is something of an expert on fish in her homeland, was baffled by the number of fish she saw in Australia which she didn't recognise, just as I was when I moved from England to China 30 years ago, not that I'm in any way as expert. I do know flake, but it is called dogfish or huss (among other names ) in the UK, but so are many other shark species. . Fish names are notoriously highly mutable. One name can be applied to many different fish and any one fish can have multiple names, even in the same language. In Mandain, shark are all 鲨鱼 (shā yú), the first part being borrowed from English and the second simply meaning 'fish'.

I doubt there is a "right one" as such. It seems tobe like Ras El Hanout in that it may not be the same each time, even when mixed by the same person. If you mean whose does Blementhal use, you'd have to ask him.

From the little I know about Somali chili powder, it is a blend of spices, rather than pure chili powder. If so, like many such blends, there will be many variations. Does that seem likely? I know of Somali stores in London, where there is a small but significant Somali immigrant community. No idea about availability in the US, sorry. Is Devil's Penis another name for Peter Peppers? A search for those may yield results. Not very helpful I realise; good luck!

Shrimp with garlic, chilli, culantro, Shaoxing wine, Chaoshan fish sauce. Rice. Simple.

I'm wondering what kind of fish. A lot of the fish species in your part of the world, though, are unknown to me, just as I'm sure many fish I get may be mysterious to you. In fact, many are mysterious to me, too! I have a good Chinese friend who has lived in Melbourne whose family business here in China is as fish and seafood wholesale distributors and remember her saying she was baffled when she first went ot Melbourne as a student. That has to about 20 years ago, now.

Yes, but it's a bit off a rip-off here. There is a very well known type of pasta like ingredient (very similar to the Italian orechiette) known as 'cat ears' (猫耳朵 - māo ěr duo). It is usually made into a dish of the same name, particularly famous in East China, but known everywhere. They are trying to cash in on that. I prefer my Stilton with port. 🍷

The beer delivery people are continuing to throw random snack-type things into my deliveries. Not every time, but about half. I just collect them waiting until some passing friends with kids drop buy. I certainly ain’t eating them. Especially the first. This goes by the name of ‘Yogurt Sandwich’. Even if this wasn’t a ludicrous concept, it still fails as it is no such thing. It is ludicrously sweet blotting paper encasing even sweeter white, white gloop. Truly disgusting. Oddly the Chinese for yogurt, 酸奶 (suān nǎi) translates as ‘sour milk’. It never is. The second was these, described in baby talk which I’m not even going to translate. The ingredients list mentioned ‘chicken meat flavour’, which usually means no chicken involved, and onions then fifteen items with names as long as Great Wall. All industrial effluent. Binned them. Finally, these are Cat’s Ears. Not literally. The reassuringly shorter ingredients list reads wheat flour, palm oil, sugar, salt, sesame, spices (2%), ammonium bicarbonate (preservative). Still landfill.

I noticed in the advertising videos the strength needed to press the blades through the vegetables was what would be a struggle for many people. Also, how would you ever sharpen it?

Salmon sashimi with fresh real wasabi and soy sauce.

Had to be done - I could feel it coming. 🦌 驴肉夹馍 (lǘ ròu jiā mó), Donkey roujiamo! This is probably the best jiamo I've ever eaten and I've llterally eaten thousands. The only change I made from my regular beef jiamo recipe, apart from the choice of meat, was to omit the cumin. I didn't think it would do much for the delicate sweetness of the donkey meat and I wanted the meat to shine. It was incandescent! The next few were just as good.

OK. Time to put you out of your misery. A couple of people identified one different use each. No one got the third. Honorable mention to @Amy D. for getting the first. Here are three images demonstrating each use, as mentioned in the vendors’ advertising and packaging. This is my one in white; green clashes with my eyes! First up and first mentioned on the packaging is a fish scaler. Next is what I will call a knife basher to be used mainly with a Chinese cleaver to cut through bones. I think this use is mostly for people with lightweight cleavers or blunt cleavers. Put it on the blunt end of the blade and thump the tool with your fist. Only in extremis do I have to resort to such tactics and bashing the top of the blade with my rubber mallet works better and doesn’t bruise my hand. Using my heavy duty bone cleaver renders it redundant. The bronze medal goes to those who put the contraption on the sharp end of and use it to stand up on the counter. I never do that either. I lie it flat with the business end pointing away from me. I really only bought it out of amusement. The equivalent of $1.50 USD Unusual though, to find one of these novelty things that have more than one function.

The whole plant is edible. Wasabi flowers make for an interesting garnish on many dishes. Or in salads. Image： imgs.zsbeike.com

❌

No. In fact, as advertised, it actually has three uses, two of which are kind of related, but nothing to do with pasta or shaping.

Where did he write that? I'll "give it up" when the guesses stop.

Love it, but with Chinese government assistance,the People's Liberation Army, the UN and the British Embassy, a five-mile exclusion zone for cats and c⊘rn has been imposed around my offical residence, rendering invention or custom of strange object vendor's redundant. I'll reveal all tomorrow if you all behave youselves!

A recent mention of mango chutney on the Trader Joe's Products (2017–) topic reminded me of this which I've been making for decades. It isn't really an Indian style but can be adapted in any direction, I think. It is, I happily admit, based on something I read years ago and can’t remember exactly what or where, but I have altered it over the years enough, I think, not to be a total steal! I love it with simple poached chicken, on cheddar cheese sandwiches, with curries etc. I’ve even eaten it with Beijing Duck, but don’t tell anyone! I've also given as gifts to friends. 150 g soft brown sugar 150 ml white wine vinegar 1 star anise ½ a red onion 2 cloves garlic 1 thumb ginger red chillies (see notes) 3-4 mangoes 1 tsp black mustard seeds S+P Dissolve sugar in vinegar Add everything else Simmer 25-30 minutes or until your desired consistency is reached Cool Notes: 1) All measurements are ’to taste’. Those listed are my preference but I think, a good starting point for experimentation. 2) I use Chinese white rice wine vinegar but the grape variety will be just fine. 3) Chillies are very much to taste. I use Chinese ‘facing heaven chillies’ but any hot red chillies in amounts reflecting your capsaicin tolerance should do the trick. I probably use more than many of you would. 3) The mangoes I use are those which fit in my average male hand. But just. Not hard; not mush Again, up to you and your preferences. 4) Keeps in the fridge for months - unless of course you eat it. I do. I know nothing about Trader Joe or his chutneys but I'm sure he knows even less about me.