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  1. Two of my family members are pescetarian, one of whom is my picky daughter who only likes a few types of fish cooked in very specific ways so to all intents and purposes is mostly vegetarian. Many Chinese soup recipes involve meat or fish, or at least meat broth, so I'd love to find a few more recipes that would suit my whole family (I also don't eat much pork as it doesn't always agree with me, and a lot of soups involve pork so this is also for my benefit!). Vegetarian would be best, or pescetarian soups that are not obviously seafood based (I could get away with sneaking a small amount of d
  2. Oh yes, you're right, Haggis man, I forgot to say you should leave it for at least 10 mins or so to allow the flavours to develop! But equally, don't leave it too long or it will lose its flavour (unless you've added vinegar, which extends it a bit). And thank you for the condiments course, andiesenji, very interesting! I'll have to try making Aioli sometime, I absolutely adore it! And the mustard looks good too...
  3. Technically, chinese mustard powder is slightly different to Colman's; it's all down to the blend of different types of seeds. Colman's combines brown & white, whereas I think the authentic chinese powders only use brown (which is more pungent). But there's very little in it, and Colman's is still very pungent when mixed fresh, so it is a perfectly good substitute. Personally, I have been mixing hot water with it to make "chinese" mustard, as it tastes more like what I would describe as chinese mustard. But I don't know exactly what it is you've tasted, so it's hard to compare. Colman's mi
  4. Thankyou very much! I'm going to buy the mystery vegetable next time I'm passing the shop, and (after comparing it to the pictures of Kantola on the web, just to double check that it is what I think it is!) I'll try your recipe, milli, it sounds nice. Although I'm fairly adventurous when it comes to food & cooking, I do prefer to always follow a tried & tested recipe when using an ingredient I'm unfamiliar with - it tends to save dissapointment! Thankyou to everyone who replied; sorry I haven't been very conscientious about replying straight away, the whole christmas/new year thing g
  5. Sorry for the delay in replying to you all, I've been caught up in christmas preparations & haven't had time to do anything but the essentials on the computer! Well, thankyou very much for all the suggestions! The closest seems to be the kantola/spiky gourd/spiny gourd/ghee korola (or whatever it's called!). Unfortunately that is also the one which I can't find any really good pictures for on the internet, most images I've come across (including in the link given by Gingerly) are all rather blurred & unclear, plus the nomenclature is confusing since there appear to be more than one var
  6. I'm trying to work out what a particular fruit/vegetable that I saw in a local asian (indian/pakistani) grocers is, can anyone help me? It is quite a bright slightly lime-ish green (with yellow tints), about the size of a large kiwi fruit and the skin is spiky & tough looking. It was also floating in a tub of water! It is more spiny than a lychee, but the spikes aren't as long as something like a rambutan. It was near the vegetables rather than the fruit, so I assume its a vegetable, but I can't be sure! I did actually try asking someone who worked there but he couldn't remember, altho
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