liuzhou

That's a fairly standard method with hard whole spices in many cuisines. Alternatively you could use one of thee spice balls which would more allow the spices to be in contact with the oil.

I agree with your first sentence 100%. However, there is a difference between adding ice and adding water. Temperature. In every pub in Scotland room temperature water is supplied automatically. Ice is frowned on. I tend to take blended whisky neat, but will add a drop of water to a decent malt. I have little experience of American whiskeys.

Of all the delivery meal I've been existing on for months, this was the least travelled. The restaurant is 357 metres / ¼ mile from my home. I could walk there in 3 minutes when I used to be able to walk. It's what you probably know as Kung-po Chicken, a term unknown here. It's 宫保鸡丁 (gōng bǎo jī dīng). This dish comes in several forms, even in Sichuan, its birthplace. But usually spicier than I've ever found in the west and richer in fresher Sichan peppercorns. This wasn't the best I've had, but not bad. With rice, of course. $2.50 USD.

香菇肉片 (xiāng gū ròu piàn), shiitake sliced pork. Also contained fresh green chillies, red chillies, Chinese celery, onion, soy sauce and Shaoxing wine. Served with rice.

Then sell it by the glass on the roadside and use the profits to buy beer! Brilliant suggestion!

To my astonishment, when I was sitting at home minding my own business, at 8pm, two kilos of lemons knocked on my door! By examining the delivery note attached I knew which city they came from and narrowed the possible senders down to two friends in that city. I called the first, an old and close friend, and bingo! I thanked her for her generosity and she said she just asked the farm to send them and they cost her nothing. She is a professor of anthropology in the university in that city and in July, took eight of her students on a field trip to their lemon farm and they said if she ever needed some lemons just to let them know. What lemons have to do with anthropology, I have no idea. I have no idea what I'm going to do with two kilos of lemons. 2x1 kg boxes of lemons + the toe half of my right foot.

I'm putting this here as, although not technically the fruit, it is from a fruit tree. We are looking at 桃胶 (táo jiāo), peach gum or peach tree gum. This is the sap of the tree and is used in Chinese sweet soups and desserts especially with silver ear fungus. It arrives looking like the above. Around the size of a large raisin or larger and sticky but rock hard. These lumps require soaking overnight and then being boiled for 30 miutes before use. Post soaking preboiling They are considered to have numerous health benefits, but they say that about everything here. Not however, recommended for pregnant women or children under eight. Much more information and recipes here.

Well, my Clamato arrived Sunday evening. Yet to experiment, but will not be making the suggested Michelada recipe on the bottle. Tomato,Wooster Soss, and clams in my beer? How drunk were they when they thought that one up.

越式香茅烧牛肉三明治 (yuè shì xiāng máo shāo niú ròu sān míng zhì ), Vietnamese Lemongrass Roast Beef Bánh Mì. I wish they wouldn't slice them like that. I've never been served them like that in Vietnam.

Last night. Pizza Margherita, according to the vendor. Not what me or any Italian would call Margherita. Opening the box, I found this. Yup! Cherry Tomatoes. No basil. Then I spotted a small bag packaged seperately. Arugula/rocket. It wasn't bad but a Margherita? No!

I do something similar with pasta or Chinese noodles but using chipsticks instead of tongs.

Sorry, but as noted under my name, I am in China. The power here is 240V as in most of Asia and Europe. Also, any specific models I could recommend would probably not be available to you.

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)