liuzhou

A duck load!

No need to apologise. Sparrows are OK, but you don't want to squash them. Marinate for a while then treat like quails. 😂

Haha! I'll forgive you this time! I though for a second that I was being accused of inserting the dreaded GBP into my exquisite cuisine!

What did you think it was?

Sorry! Asparagus! For some reason my son, when he was a kid, always called it sparrow juice and it has stuck in the family tradition. He did come up with others!

Egg fried rice with Hunan ham, shrimp, garlic, chilli ginger and sparrow juice.

It has nothing to do with a closed or open mind. If you don't like something, you just don't like it! And not all kids love it!

Throw it onto the fires of damnation!

Shrimp, garlic, ginger and chilli shrimp with asparagus and white wine. With rice.

Chicken with mixed wild mushrooms, black beans, chilli, garlic, ginger, Chinese chives etc. Served with rice and baby bok choy (not pictured).

Hospital haute cuisine: the Michelin-star chef feeding doctors and nurses in Burgundy

Well thanks for the translation, but what is a Snitz? 😁

What is Chinese cauliflower? Seems to be some cauliflower / broccoli cross. I've never see it in a quarter of a century in China! It's Japanese, apparently.

I use this one. It is made made by Nestlé, so I guess it's available internationally. The important thing for me is to check it is unsweetened. There are sweet versions. Fine if you want sweet, I suppose, but I don't want sweet.

I always make my own yoghurt from whole milk to which I add unsweetened full cream powdered milk (30 grams per litre of milk). That makes it more custardy.

Sorry. No idea. I always cook them live.

Well, I managed to cook myself something without maiming myself. Not exactly the original plan, but hey ho! Spicy shrimp with linguine. Unfortunately, the shrimp are not the larger wild live ones I usually buy, but frozen from the supermarket. Good seafood seems to be the only casualty of the situation here. Not a clam to be found anywhere.

Thanks @Anna N I've been living under this for over 2 months now so, although it is lightening up, it's been a long strange trip! In about half an hour, I'm going to attempt to cook my planned meal again. Without the drama this time.

I'd like to say I will never again do what I did last night, but although I know what happened, I don't know how or why it happened. I cooked some linguine intending to have it with pesto, then decided to drain the pasta. a) This was the first brainfart. I almost never drain long pasta through a sieve or colander. I lift it out with my trusty pasta-lifter-outer. pasta-lifter-outer b) So, I lifted the pot up and moved it about 18 inches to the left where the sieve was ready over a bowl and poured the pasta and boiling water all over my leg! It all happened so quicky, I really don't know what happened. Boiling water everywhere, except in the bowl under the sieve. Pasta everywhere except in the sieve. Pain everywhere! Well, not really the latter. Just my right leg. It is cooked. In the end I just went to bed feeling miserable and had no dinner! Today, I'm still finding bits of pasta all over the kitchen. This is my leg today.

I loved the "pass the salt in times of social distancing" one. Yeah. I don't normally watch these things much but times have changed!

Brined chicken breast cooked 1-10-10 with orzo, scallions and pesto.

Yes, it is used in soups and congees made from mixed grains. It is also drunk, but as a form of "tea". Roasted barley is steeped in boiling water. It isn't often, if ever, used in alcoholic drinks. China generally prefers rice, sorghum or millet for those. This is the roasted barley sold as 大麦茶 (dà mài chá) which means "barley tea".

It is eaten in China, too. And many other places.