CFT

I think they're designed for lunch boxes. But they don't really feel like real jelly/jello to me. More like a quick dissolving gummy sweet/candy.

Soup made in a wok? Never heard of that before.

A balanced/rounded meal would not just consist of wok dishes. So disappearing wok hei should not be a problem. A "typical" family meal consisting of "3 dishes + 1 soup" could have 1 stir fried dish, 1 dish of veg., 1 steamed dish (e.g. fish, meat), 1 oven dish, etc. Leafy greens I usually just blanch with garlic etc., splash of oil, in a big saucepan. If I do 2 stir fried dishes, I do the meat or veg. ones first and keep warm in top oven. Seafood ones 2nd.

Jelly/jello in individual pots.

Here is an experiment that seems to answer your question: http://aht.seriouseats.com/archives/2010/01/the-burger-lab-why-double-fry-french-fries.html You can't purge oil from the 1st fry - not unless you're using detergents.

Plenty of oil and eggs I'd say. I'd say you need a certain amount of egg for this to work, i.e. this is not a one-egg dish.

Doesn't sound like Gordon Ramsay had a brilliant start either: http://en.wikipedia.org/wiki/Gordon_Ramsay

Just thought I'd spam this thread in a good way. Fuchsia Dunlop extols the virtues of the Chinese cleaver on this BBC Radio 4 programme: http://www.bbc.co.uk/iplayer/episode/b00x8f2n/Food_Programme_Gadgets/ Giorgio Locatelli - Crustastun Cyrus Todiwala - Thermomix Fuchsia Dunlop - Chinese cleaver Bee Wilson - swivel peeler

There was some hoo-ha about the plasticisers from clingfilm leaching out if in contact with fatty foodstuff. But it appears that the levels were safe. http://www.foodplast.com/index.asp?page=31 Recently there has been a scare in the UK regarding BPA in babies feeding bottles. Most retailers have withdrawn these products and stock non-BPA versions.

I think the oyster dies once the shell is forced open. I thought that maybe these crabs are meant to be taken home for cooking and consumption, but this link seems to suggest otherwise: http://shanghaiist.com/2010/10/21/crazy_for_crabs_in_nanjing.php

There are people who are sensitive to glutamate, whether this is in the form of MSG or "natural". I saw an interesting TV programme on food additives recently where people who claimed were sensitive to MSG were given an Italian meal full of "natural" glutamtes like parmesan cheese, tomatoes, etc. They displayed the same symptoms as when they had consumed MSG. Just to say that MSG is not the "big evil" some people make it ou to be.

If it is purely about caffeine content then they'd have to legislate against tea & coffee too. e.g. a 6.5oz can of Starbucks Double Shot contains 130mg of caffeine. Well above the proposed limit of 80mg. I'd imagine that a "regular" double espresso will be above the limit. How about that? Showing ID to buy a cup of coffee! http://www.energyfiend.com/caffeine-content/starbucks-double-shot

Good point. If only legislators applied some logic to law making. I'd reckon you know pretty much what is in these drinks - just look at the ingredients and "nutritional" information on the can.

Gruel, gruel and more gruel?

Didn't realise SodaStream was new to the US and Canada. It's been in the UK for decades. I thought they would have gone international ages ago. Seems they did. Interesting history: http://en.wikipedia.org/wiki/Sodastream

That is a slur madam! ALDI UK don't sell near-to-date items. Though there are some shops/chains that specialise in this end of the market.Oz ALDI must be superior on the checkout front. It is the main thing that puts me off. The whole store is run very lean, personnel-wise. Usually only one checkout, sometimes 2 if it is very busy. Moser Roth choc is nice. We frequently indulge. I can also recommend the choc chip brioche loaf. Veg is a bit iffy. But I like their small packs of sugar snap peas, mangetout, baby sweetcorn, asparagus.

You have got me started on my "at work" (2nd) breakfast! Toast with thin spread of nutella and modest blob of pb. Very tasty.

She's thrown everything bar the kitchen sink at it! Half the seasoning ingredients are not required IMO.

I don't see a problem with a bit of salt unless you have strict requirements for health issues. The problem with veg. is moisture. You don't want too much otherwise you get soggy fried rice. I've seen recipes where the beaten egg is stirred in at the end so that "each grain" is coated with egg. But I'm guessing most people like to see "chunks" of egg. I think sesame oil can go quite nicely in fried rice. I think that because it is a lower volatility oil, if your add some right at the end, it can carry some nice aromas - it should enhance the shrimp at the very least.

What about a dot of chilli oil?

A freshly shucked oyster is practically alive, so "rawness" is not necessarily an issue. I just don't think that ripping a claw off a live crab will actually improve the flavour or experience. In fact what we know about animal husbandry/slaughter is that the "calmer" the animal before slaughter the less toxins released into the bloodstream.

Sesame snaps?

Ask the crab to hold it?

http://uk.news.yahoo.com/5/20101028/tod-live-crabs-sold-as-snacks-for-commut-870a197.html Anyone know about this first hand? Really? Eaten live?

Why doesn't a pipette work then? Too slow?