Beebs

My usual way is roll cut or smacked cukes, big dollop of hot chili oil or Lao Gan Ma, soy sauce, toasted sesame oil, Chinese black vinegar, bit of sugar. This sauce is also good on cold tofu. I've also been enjoying it dressed with gochugaru (Korean pepper flakes), minced garlic, green onions, toasted sesame oil, soy or fish sauce, bit of rice vinegar and sugar, sesame seeds. One of these will be tonight's dinner!

If the happy recipients of your gifts are in BC, my vote is for craft beer and spirits: https://bccraftbeer.com/ https://bcdistilled.ca/british-columbia-distilleries Some of the distilleries ship outside BC, I think: https://www.thelibertydistillery.com/ Or cannabis.....

Steamed pork patty! But it needs the regular/more fatty ground pork, not lean. Also, zha jiang mian - pork sauce with fermented bean paste noodles, kind of like Chinese bolognese sauce.

Basically white beans baked with fat pork/bacon and a load of maple syrup. Mine is just barely kissing French-Canadian - I'm being very, very liberal with the term! I don't like my beans too sweet, so it's a light drizzle of maple syrup, plus a spoonful of tomato paste for umami. Cabbage adds a lot of sweetness. It's even better with Taiwanese cabbage, if you can get your hands on it. At home I just call it pandemic cabbage beans - inspired by avoiding grocery shopping.

I've been chucking it into French-Canadian-ish style baked beans, with a light drizzle of maple syrup. Cabbage gets soft & sweet. Also loads of okonomiyaki. Yesterday's dinner was tonkatsu with a side of finely shredded cabbage.

Here's the "official" Nanaimo bar recipe from the City of Nanaimo: https://www.nanaimo.ca/about-nanaimo/nanaimo-bars Yum! Growing up, my family spent a lot of time at our vacation home near Nanaimo. The NYT Instagram of their not-Nanaimo bar hurts my heart. Oddly, the NYT recipe looks close to the original, except for not enough butter in the custard layer. The dessert pictured is all sorts of wrong, though.

@dcarch Congee + you tiao might be Hong Kong style. You can get it with cut up you tiao in the cha chaan teng (HK diner/cafe) or with dim sum here in Vancouver. You can also have the you tiao served along side. I love it this way - preserved egg & salty pork congee with you tiao dipped in. That's some great carb-on-carb action! @liuzhou Those are gorgeous congee mix photos!

My DH eats bananas like a crazy person & really, really wrong. Instead of peeling or cutting it like normal people, he breaks it in half. With his bare hands. It never squishes either, it just breaks cleanly across. I tear off & eat part of the pizza crust first, then the pointy part.

Ooo I love her channel, it's so soothing! If you like Liziqi, check out Dianxi Xiaoge on YouTube. Similar to Liziqi, but she's a bit more interactive with viewers. Dianxi Xiaoge is in the Yunnan region and goes around with a gorgeous enormous Alaskan malamute.

If you leave out the scallions, roll it out differently, put sesame seeds on top and bake it, you get shaobing (sesame oven bread)! https://www.scmp.com/magazines/post-magazine/food-drink/article/2156813/how-make-your-own-taiwan-breakfast-specialities After my Serious Eats massive failure, I've been fiddling around with my shaobing dough for scallion pancakes. Later attempts have been better.

I'll be following along with interest! I've only recently started making scallion pancakes, but I did try the Serious Eats one. That was a massive failure. The recipe calls for waaaay too much onions - a half cup onions per pancake, without making a roux or sizzling them, ended up a big huge sticky wet mess. Also bland - needs salt. Rolling technique is fine, though. I'm going to try the roux version with vegetable shortening next time.

Yum! Love red cabbage! We had leftover red cabbage yesterday. No apples this time because I'd forgotten to get one. I use way more vinegar, some sugar, and veg/chicken stock. I like the idea of adding mustard, never thought to try it. If you have some beets lying around, throw those in there. Gorgeous colour!

Right?!! Usually we'll order pizza or fried chicken and put on a movie, but spouse has a course that day till late. So dinner for me will be a couple glasses of wine or cocktails (or - let's be honest - both!). If I can get some decent liver, maybe liver & onions. He hates liver.

Mustard and mayo. Or if I'm feeling fancy, Japanese-style - tonkatsu sauce, kewpie mayo, dried bonito flakes, nori, green onions.

Fish sauce chicken! Lime juice, cilantro, fish sauce, chilis or chili paste, sugar, tamarind if you have it. Slather it all over and pop it in the oven. Glaze with extra sauce/marinade. One of my go-to dinners. I don't put ginger in it, but I don't see why you can't. Or stir fry with bok choy & garlic for a veg side. Plus rice.

I love this topic! One of my Super Bowl snacks was a complete disaster. I never thought I'd complain about brie being too melty..... I made brie & cranberry baked in wonton wrappers. All the brie leaked out, the wrappers didn't get brown enough, just a big greasy mess. Ugh....good thing I had back-up cheese for a cheese plate.

Doing a taco bar this year. Making carnitas and a bean/squash veg option, with all the usual things that go with it - pineapple salsa, guacamole, cheese, etc. Also making sweet & spicy wings, skordalia (hubby's request - weird, I know), brie baked wonton, and rice krispies treats. I hope the avocados ripen in time. No horse in this race again, but nominally rooting for San Francisco, because of the whole west coast thing....

I've recently been introduced to the magic that is Hot Buttered Rum. So good, though a bit on the filling side. 😋

Onion confit. I'd browsed the forums a bit, but joined as a member because of this onion confit thread. First time I made it in my slow cooker, it perfumed my apartment for nearly a week. I thought the smell was divine. Drove my husband bonkers! Time to make onion confit again - but in my InstantPot (purchased also because of EG)!

Must have currants or raisins. No pecans, chocolate, cranberries, orange peel or any of that rubbish. I admit I like making them as squares, mainly because I don't have patience to fiddle with a bunch of individual tart shells. Extra generous with the currants, though.

I bought a ThermoPen digital meat thermometer and "The Food of Taiwan: Recipes from the Beautiful Island". I used a Prime Day $10 coupon for the book. I wanted Fuschia Dunlop's "Land of Fish & Rice" but it wasn't eligible for the coupon, sadly.

Oooh! Great idea - made in Canada, too! Putting it in my cart now.

Beer Caesar! Caesar (aka. the only Bloody Mary worth drinking) topped with lager. Radler - grapefruit juice & lager In Berlin I had a weissbier with cherry syrup - very refreshing.

Orange flavoured chocolate. I like oranges, I like chocolate, I even like candied orange peel dipped in dark chocolate. But I loathe & despise orange chocolate, and any desserts with chocolate and orange. Gaaak!!

There's only one way to find out! Looking forward to your results. Personally, I don't think raspberry leaf tastes anything like black tea. But I've always found rooibos tastes a lot like Ceylon orange pekoe with a bit of honey, and it's easy to come by.