liuzhou

I haven’t been posting much in this topic recently, mainly because I have been eating lots of repeats of stuff I’ve posted before. Also because I’m still on my delivery diet and, although, my choice is so wide, I’m bored of it. However, tonight I found something which I’ve eaten before, but years ago and have never posted here. This is 雪里蕻肉沫 (xuě lǐ hóng ròu mò) or snow mustard minced pork. 雪里蕻(xuě lǐ hóng) is a type of leaf mustard, often also called by the homophonic name 雪里红 (xuě lǐ hóng). One of my my favourite doses of healthy greens Served as usual, with rice. Real tasty comfort food.

Finally found a Clamato purveyor which only advertises stuff they actually have. It's on its way and should be in my hands over the weekend.

...and I might be eating it for breakfast.

It gets worse. I read that Luosifen (螺蛳粉 - luó sī fěn) has been recognised by the Guinness World Records for coming up with the world's largest pack of instant noodles. It measures 1.20 m (3 ft 11.24 in) long, 1.32 m (4 ft 3.97 in) high and 1.18 m (3 ft 10.46 in). There is no end to their stupidity ingenuity? For the full story, click on the image.

Yes, I know the uses are mainly the same. China imports $billions of USD worth of sorghum from the USA to supplement its own production.

I was confused, as usual. You appear to be talking about a liquid called sorghum. The only sorghum I know is a grain. Here it is used, in human food and drink contexts, like rice in porridges (congee) and as the main grain in baijiu, China's strong liquor. It is also used in animal feed and in biofuels. But I learn that in the US it is a molasses-like substance made from a sorghum syrup. Hmmm. Red Sorghum is a great movie (and book) set largely in a sorghum distillery. Red Sorghum

Given that Turkey is predominately in Asia*, I would suggest the latter. * 97% Asia to 3% Europe (by area). 90% Asia to 10% Europe (by population).

Happy Halloween!

W McGonagalls’ famous ode to the Black Pudding, written in Stornoway in 1902 and used as advertising by the now defunct butchers shop, MacPoet’s. Oh, what a wonderful thing is the black pudding, It is made from the blood of pigs or sheep, and it is very good in The morning, Or at any other time of the day, It is a delicacy that many people like to eat, I dare say. Some people fry it in a pan, or boil it in water, And they say it is very nourishing and makes them feel better; And some people add it to their stews or pies, And they praise it very highly, and consider it a prize. But alas, the black pudding is not always appreciated, Some people think it is disgusting and should be eliminated; They say it is unclean and unhealthy, and they turn away their face, And they refuse to taste it, or give it any place. But I think the black pudding is a marvellous creation, It is a product of the animal kingdom and a source of nutrition; It is a part of the Scottish culture and history, And I hope it will always be enjoyed by people like me. McGonaggal is celebrated and loved for being the best worst poet in literature.

This, I'm told by people I trust, is a very good, well researched read into many of issued discussed. Published Nov 2nd 2023. In fact all her books on British food are good. I have two of her previous works (eG-friendly Amazon.com link)

Seafood fried rice. Prawns, squid, mussels.

I use a portable induction cooker regularly. As do all my friends and neighbours. Over the years, I've had three. Never had anything I'd describe as noisy. This is my current one.

This dish was delivered from a local restaurant, but I normally make them from live frogs which I dispatch. Live frogs in my local supermarket. Skinned frogs in my kitchen

Yes. I watched it again during my months in bed. I have the whole series on DVD.

Three new shops to replace those lost doesn't sound like "thriving" to me.

I have a lot of respect for Bee Wilson. All her books are well researched and interesting.

Bacon originally just meant pork or even pig, but since the 16th century only applied to cured pork from the back and sides of the animal. Pork belly is uncured.

Pie and mash is a dying trade. It was never "England's National Dish" and certainly isn't now. It was almost exclusively confined to London. Again I refer you to this topic where I discussed pie and mash in London in detail.

I disagree that any decline started in the 1970s. Quite the reverse. It started to recover then. The biggest disaster by far was the rationing in WW2. A whole generation grew up with no food to learn to cook with. My late mother was a) French and b) a terrible cook. Her family moved to Britain as refugees in 1939 when she was 10. Rationing began the next year and lasted until 1954, by which time she was 24 and a mother (to me and to my younger brother). As a child she was not allowed to cook as, if she screwed up an ingredient or a dish, the family went hungry. You couldn't nip out and buy more food. My grandmother cooked. The same applied to most families. I remember in the 1950s, the paucity of available foods. No garlic, the lack of some of the most popular fruits, minimal choice of vegetables etc. Olive oil only being available in tiny bottles from a pharmacy to be used to treat ear wax blockages! In the 1960s and 70s, the advent of cheap travel (mostly to Europe) led people to discovering or rediscovering better, more interesting foods and becoming more demanding. People learned again the food could be good! This coincided with the rise of supermarkets, offering an increasing number of choices. Sure, so called "convenience foods" but they are not particularly British. They are mostly American in origin but universal. As is Findus, although headquartered in the UK. I discussed all of this (and some others such as Full Breakfasts and Borough Market in this topic.

泡椒牛蛙 (pào jiāo niú wā) , stir fried pickled Sichuan chillies with bullfrog.

Yes, I also do the cut and scoop thing, depending on how I want to use the flesh. Many years ago, I wanted to make a favourite dish I used to make in London before moving to China - Mackerel with gooseberries. Gooseberries are difficult to find here but I remembered that kiwi fruit was called Chinese gooseberries long before New Zealand's marketing people changed the name in the late 1960s/ early 1970s and claimed them as their own. So I scooped out the flesh as you described and puréed it with some lemon juice to replicate the tartness of gooseberry. I used yellow fleshed kiwi to be closer to gooseberry in appearance. It wasn't the same, but worked well enough to repeat.

You could, but I just break the skin with my fingernails. Is the skin on your 'kiwis' hard?