KennethT

I know this isn't really helpful - but, as a side note, while I've never tried them, I see them advertise ALL THE TIME... it's crazy how much they advertise...

Thank you for sharing your trip with us!

what about parchment paper?

What a great article... thanks for posting it!

I've always liked grilled figs... brush with oil, liberally s&p, and grill...

Last year when in Beijing, we had a salad at a donkey burger restaurant - at the time, I had no idea what the green was - I thought some kind of romaine lettuce, but it looked just like your photo of the celtuce tops! I'm sure that's what it was! Thanks!

I don't know if this is the proper forum to put this, but I saw an interesting article talking about how blockchain technologies, like Bitcoin, are helping to track food shipments and find sources of fake food... https://www.bloomberg.com/news/articles/2017-08-06/spies-blockchain-and-alibaba-beating-china-s-fake-food-scourge

Growing up, we had a few different fruit trees... a couple different apples, peaches, etc. I seem to remember that we'd have to give the trees some kind of fertilizer every year, otherwise they wouldn't really produce too much fruit. I have strong memories of driving a stake about 1" in diameter into the ground about 6-12" from the tree trunk, angled inwards, then, once in about 6", moved around to widen the hole. We then poured in about a handful of some kind of gray fertilizer that looked like small gravel. I know that's not really helpful, but I was a kid. We stopped fertilizing the trees after I was about 12 years old or so because the neighbors would wind up stealing most of our fruit before we could pick any! This was back before you could set up a video camera to watch the thieves in action....

Thanks for taking us along!

Getting ready to put the yu choi and cloned herbs back in the main windowsill garden... but first, I have to give it a proper cleaning and sterilizing!

@liuzhou I could go through those mangosteens and one or two of those mangoes in one sitting!

@helenjp Try a little chili and salt with it!

I loved the wonton noodle soup in HK... we had it every day for breakfast!

Noooo!!! Don't end yet!!!!

It's funny - your photos of Maxim's Palace look almost exactly like mine from 2011! We enjoyed our meal there, but dim sum is much more fun with more than 2 people so you can try more dishes without leaving tons of food. While we thought the carts were a lot of fun, we thought the quality of food was better at places where you ordered off of a menu...

Someone put this link on one of the gardening forums I belong to on FB... I don't know if it's BS or not, but worth a look: http://theplantguide.net/2017/06/08/7-important-reasons-use-cinnamon-garden/

Loving this... those were really nice sized mantis shrimp! I think the ones I had were little toddlers or something... and were so overcooked, the meat stuck to the shell and you could barely get anything to eat once "peeled".. unlike yours which look like they came out cleanly.

That's got to be the fanciest plate of conch fritters ever.

The mystery stuff looks almost like tripe... I don't want to distract from the new photos... I'm loving them... but I did want to say that I agree with you - I've seen lots of rare/medium beef in pho bo in Vietnam, now that you mention it.

@gfweb I've seen this same thing in wet markets all across SE Asia - even recently in Hoi An where it was 100degF in the shade. It doesn't seem like people there are dropping like flies.... but, at one time, I was told that the reason why it's ok that the meat sits out like that with norefrigeration is that it was just recently slaughtered - probably just a few hours before, and will probably be cooked shortly after it is purchased - so it's very different than in the West where the meat has to survive long transit times, and sitting around days in the case before being purchased. Also, most preparations I've seen THROROUGHLY cook the meat - even beef... I don't think I've ever seen rare beef (or any other meat) anywhere in Asia.

In Western cultures, as far as I am aware, only the legs are eaten... but in China, I can't imagine them wasting the rest of the frog like that. Do you know if they eat the whole thing, or just the legs? And if the whole thing, what does the body taste like?

Have you been to Motorino in HK?

@Duvel Awesome! I'm loving this!

No, I was talking about the yellowing leaves and the black spots.

@HungryChris I just noticed, what's going on with your tomato plant... is that a fungus I see?