insomniac

#25 Roy Lichtenstein's Pop art 'Sandwich and a Soda (and a straw) Karen has kindly offered to walk in front of me ringing a bell and shouting 'antipodean moron' as my http:// box appears to be faulty (well, to me it does)

Karen, I tried to ring you on the lobsterphone to give you an answer to 13. but you didn't pick up (still having trouble with links)

Ahhhh... I think you haven't had the right coffee prepared in the proper manner. Granted - "delicate" in the context of coffee is far different than it is with tea. At present the closest Clover Brewer to the UK is located at Estate Cofffee in Copenhagen. If by chance you get over there or happen to visit NYC and check out Cafe Grumpy Chelsea I strongly recommend trying a cup of Clover brewed coffee. Ask for one that's delicate with lots of floral notes - drink it black and sip slowly - especially as it cools when lots of new flavor nuances appear. If you do that and still don't like coffee I'll admit defeat ← always open to an educational experience....agree coffee is often slaughtered in the prep

Sorry Naftal, I'm not that familiar with the formal Chinese tea practices, but perhaps the drinks forum would be a better place to find someone who does? ← I know this is a tea ritual from the Dali area of the Bai minzu but that's all I can say as when we drank tea there I didn't (shamefully) take especial notice

Oops,my mistake. Not pickles but just dried,pickled plum! Yummy. Rawa Tosai doesn't really taste like pancakes. It is much more fluffy and has a sour taste because it was fermented (a little) before it's cooked. The batter is made from a combination of rice flour ,cooked rice (left overnight hence the fermentation) and a few other ingredients. Laksa might appear, I don't know yet:-D What kind of laksa do you want to see? curry...assam....any laksa at all, actually only being selfish as have been amply supplied with recipes...too bad egullet doesn't have smellevision

Why it's a cider press! ← eggwhite (or isinglass) used to be used in the fermentation process in cider making long ago .....say I from the heart of English cider making county...Somerset (edited for spelling oops)

Yes, it works like a mill, but the name doesn't actually use the term mill ("moulin"), and most of us wouldn't think of the end product as having come from a mill. Neither dropped by a shopper nor fallen from a nest. It is a hen's egg, by the way. And there was a third question up there as well, the one about the toothpaste. ← red paste? we had similar as kids....funny flavour

now this is really funny as I was thinking of Picasso's absinthe woman when the clue about something being good at a birthday party arose (as I am so maternal I was specifically thinking about being forced to host my children's birthday parties *shudder*) altho the face of the woman in Degas' absinthe drinkers painting probably captured my emotions at the time more honestly I would have posted but I too am a link unenableable technophobe

a few questions yunnermeier, the calamansi juice drink, what sort of pickles?? I love teh tarik but have never tried the coffee....does it have any extra spices like the tea? the rawa tosai, what sort of flour is it? like roti canai? looks a bit more pancakey to me.... must add that is my sort of breakfast, never been an eggs girl, give me curry every time, and no dishes to do:smile: ps. often use pandan leaves to give rice that lovely fragrance and wrap meat in and BBQ, will try grinding etc now, thanks edited to add I don't know where the heart came from but i do love Malaysian food, any laksa coming up?

Thank you Klary, you obviously have an artist's soul, beautiful settings and food photographed with great skill, look forward to your book (there must be one in the offing ) ps have you noticed there seems to be a bit of a blogger's jinx going on? hope the potato person? (in the next blog) has a strong constitution edited to add. sorry yunnermeier, not a potato and you look fit as a fiddle

My favourite is pai mu tan....love the flavour which is delicate and sort of sweetly aromatic, (the antithesis of coffee)

ditto on the duck..... and my brother is David Ross

superlative pix Klary; love your taste in movies ....my daughter has just read the blog, spotted the cheesecake and is riffling frantically thru the relevant cookbook as I type (it's breakfast time)

I can see you lurking on the thread Simon.....someone Irish??ps. i hope that's a spud

Peter, the last time I had camel was in the far north of Nigeria in Maidugairi and after happily munching on said meat for several days was informed by someone not to eat it as it was tubercular???huh?? have you heard similar? I just kept munching.........(chewy but OK, on skewers over BBQ a bit like fresh jerky, no dry cough so far) edited to add oops sorry I saw Peter's name and transmogrified it into the 'Around China with the Vermin' thread ...sorry, forget my post

Work? ← Raw rice can contain bacteria called Bacillus cereus, which can survive cooking and can cause serious food poisoning. If cooked rice is left too long at room temperature or in a too warm fridge, the bacteria can multiply. B cereus produces toxins that aren’t killed by reheating, so reheating dodgy rice won’t help. So, if you’re storing cooked rice, cool it quickly, keep it in the fridge — and make sure your fridge is cold enough (around 4ºC or a bit less).......except I must admit I am guilty of reheating room temperature rice

me too

ditto on the book, ouch on the toe Susan.....I'm finding it hard not to use the book every day, luckily I scored a green papaya yesterday so tonight guess what

Peter, call me previous but I smell a book in your postings (Theroux meets Bryson??) ...or Eric Newby with Yoonhi as Wanda.....?

thanks so much Hiroyuki for going ahead with your blog at such a stressful time for you and the family; I have enjoyed the journey with you immensely. What a great learning experience for me, (note to self: must be more resourceful and less wasteful and untidy ) Hope the four leaf clover works and times get better in the near future.

Bamboo rat tastes like chicken. I have a nice bottle of San Bian Pu Jiu (三鞭補酒) that I bought in Beijing. Good conversation piece. ← 3 whip? what does it mean jo-mel? some animal inside I'm guessing it's not the alcohol with lots of snakes inside is it?

Ummmmmmmmmmmm...............??????? K ← hehehe I thought of foot fetish for a nanosecond then the penny dropped.....take the car or walk, altho I guess it would be rare for folk in the States to walk rather than drive?? (long ago in LA I was stopped by the police 3 times in one day cos I was walking...they thought it was strange ) edited to ask; Hiroyuki, is it common to take walks in your area?

Hung Shing Yeh, a Hong Kongers secret place................

No idea! But I will be in Guilin next weekend. I'll go try it for you and report back! I think it might just be to differentiate from "red-braised" which involves using soy sauce. But that's very much a guess. ← could it be the perennial favourite in Hong Kong which is the highly prized yellow chicken, as opposed to normal old chicken?? ps...love cold donkeymeat slices as a starter

I take grave exception to the posters' behaviour being likened to that of girls.... How fucking insulting.