liuzhou

I do it with my fingers. Like peeling a grape.

Another black truffle, parma ham and arugula/ rocket pizza. and a light libation.

How to cook a peacock. The article also mentions swan, which I don't recommend. It's horrible. Dont ask me how I know?

Living in an oven-less culture, my only option is the toaster oven. I don't feel particularly restricted. OK, I can't roast a turkey, but I don't want to, anyway. Here are a few products from the toaster oven. My Daily Bread Olive Bread Soda Bread Banana Bread Baked Potato (with stir fried shrimp and chayote shoots) Roast Vegetables with Pork Shepherd's Pie Cheddar Cheese on Toast (with Chinese Artichokes) Roast Quail Broiled Skewers ... and more.

生炒辣子鸡 (shēng chǎo là zi jī), stir fried spicy chicken 葱油银针菇 (cōng yóu yín zhēn gū), scallion oil fried silver needle mushrooms (enoki) 炒豆腐干 (chǎo dòu fu gān), stir fried dry tofu 炒白菜 (chǎo bái cài), stir-fried cabbage 米饭 (mǐ fàn), rice

Hot dog and lemonade cart in Manhattan, 1926

Soup has a season? Not in Chateau Liuzhou!

Now craving this. After you’ve tried this quick and easy seafood stew, it’s easy to see why the ancient Romans were once gripped by red mullet fever. Interesting back story, too

Sometimes it is marinated in red bean sauce before roasting, yes. Alternatively a red yeast, Monascus purpureus which grows on some varieties of rice can be used. But they don't have that vivid dayglo red colour I see in western countries. This is what I have at the moment.

1997, Western Hunan, (湘西 - xiāng xī). I fell in love with this simple dish. The restaurant I usually ate it at was run by a couple, him doing the service and her doing the cooking outside the front of their small place, making everything in one wok, one serving at a time. She had a special of the day each day and I was always happy to order this one when it appeared (athough I could order it any day). 青椒肉丝 (qīng jiāo ròu sī), literally green chilli pepper shredded meat - as ever when the type of meat is not specified, it means pork. Although Hunanese in origin, it can be found pretty much all over China and is commonly cooked at home.

Thanks, Kerry and multiple thanks to Lynn Marie.

It is often dyed with food colouring in the west. It isn't here.

On the mainland, many ways. It is used in bao (buns), in fried rice, as an appetiser with dips as @KennethTdescribes, in soups, noodle dishes, ...

There is a town in England called Sandwich* (probably the origin of the name of the one in Massachusetts). Nearby there is a village called Ham (from the Old English hám, meaning 'home' and used in many place names such as Nottingham, Durham etc.) Image by Nick Smith. Licensed under CC BY-SA 2.0 Near my London home is this, which I can see from my window. * Note the Wikpedia article's story of the origin of the name of the town is risible nonsense. It means the 'dwelling place by the beach' which it was until the sea receded. 'Sand' from the beach and 'wich' from the Old English ''wic' meaning a dwelling place and also used in many place names such as Norwich, Ipswich etc. It was the town's name long before the Earl of Sandwich didn't invent the sandwich!

er, it's a joke!

I've no idea, but can find out. Thanks. It does seem crazy to import plants from the USA when I could wake up tomorrow and be in Vietnam for lunch!

The article does and I concur. But they have to be prepared and cooked correctly.

Yes. Five of the less sad ones but I think it was too late.

Well, I've managed. I didn't neglect it but it is now totally dead. 😧 Giving up.

Interesting article from the Grauniad today. It is British but applies elsewhere, I think. And yes, I have eaten fly agarics. Delicious. Image © Me.

I don't know if this has been mentioned but the Millennium Apple Seed Bank in southern Engand holds seeds from over 38,000 different varieties of apple and that only accounts for 10% of known cultivars. 🤣

I've only ever seen them fresh. I agree with their desciption though.

No one really knows what garum tasted like exactly and, anyway, there were many different grades at wildly varying prices. That said it is likely to have been similar to Asian fish sauces.