Anna N

Yeah. I assumed the same but then I wondered. So I asked. Unaccustomed as I am to hearing anything but methi for the dried variety.

Are we talking fresh fenugreek leaves or methi?

I cannot begin to tell you how many jars of commercial salsa I have had to bin because of mould. They do not seem to have a long shelf life once opened even if carefully refrigerated.

I would happily send you the book if I could but it is a Kindle edition which means although I paid for it I don’t really own it. The book contains a goodly selection of recipes from the Dong and Miao peoples. Nothing as I recall from Zuhang and perhaps one or two mentions of Guangxi. Recipes are scattered throughout the book which is as much a travelogue as it is a cookbook.

The original question was asked by @liuzhou: My question is basically, does the book cover Zhuang, Miao, Dong ethnic minority foods and if so, which dishes? Any mention of Guangxi? it took many, many words to thoroughly answer this question. Not sure I’m ready to do it again just yet.

And that’s exactly what I’m doing at this ungodly hour in the morning! A Danish coffee. Thank you for all your help.

Thank you very much. I tried searching on Shaoxing but got no hits. I tried searching on China and got many results including bottles costing $600+! Most of them were out of stock or unavailable and did not seem to be rice wine but rather vodkas and Chinese red wine. Or undetermined I have no idea what this is. This is not a very useful website. We have a thriving community of Chinese and a well-known Chinatown so it’s quite surprising that one cannot find Shaoxing. And yet it isn’t! Our government run liquor store writes its own rules.

Wow it appears to be (sometimes) available finally in Ontario liquor stores! In 250 mL bottles!

I am reading @AlaMoi’s post as carefully as I can and get the impression that the interest is more of a selection of vegetables being roasted together as opposed to a single vegetable being roasted. Some clarification would be helpful. It’s much easier to suggest seasonings for a single vegetable. I find a little garam masala or commercial curry powder excellent on parsnips but not necessarily on other things.

There were three ladies lunching today: @Kerry Beal, my granddaughter and me. My granddaughter and I both had Tonkotsu Ramen. Kerry had King Shoyu Ramen. And we shared some gyoza and some chicken karaage. This time the pork was perfect.

Sounds like a contradiction in terms. I gather it is the same ingredients you would use in a hot pot at the table but that it is prepared in the kitchen?

Mmmmmmm. Grilled romaine.

Oh wow. So great to hear from you. I do hope you will stick around!

I have just discovered these and I expect they will become a permanent fixture in my “flight” of instant noodles.

Over the years I have had the odd pound of butter that was over salted. I think if you have the time and the inclination it is worth bringing it to the attention of the producer especially if you can quote a lot number on the packaging.

I wondered about that but I will have to try it for myself. Sometime this evening if I don’t forget.

I need to get off my butt and test one of the bags sealers I mentioned upthread to see if they will accomplish the same thing. oops. It will have to wait a few hours as the noise will wake some one.

I was not for even a minute thinking that I would be able to find pea shoots where I order my groceries. But lo and behold. I can get a whole 50g for a mere $3.49 Canadian (reduced!). But I have never found it useful to compare the cost of the raw materials vs. the price I am going to pay to eat those same materials in a restaurant. And when that restaurant is in New York City the disparity is bound to boggle the mind.l

It is good to know that there is not much wrong with your appetite!

There is a youtube video showing it in action. Just search for Cabela liquid blocker. Maybe somebody can post a YouTube link.

Super sleuthing! I gave it my best but came up empty.

Makes me wonder if you can use these outside the bag to do the same function.

So I’ve had a little more sleep I’m now prepared to do what I can to help you. I’m going to switch to the PM system so that there are no copyright issues.

I have the Kindle version of the book. However answering your question is not a simple task. Recipes are not listed by region. By searching on the term Miao I come up with this: ”there’s a woman selling what I called in my diary “sticky rice sandwiches,” a Miao specialty, we’ve since learned. The “bread” is two small disks of sticky rice, each the diameter of a small hamburger bun. Pressed between the disks is a dollop of minced dressed firm tofu very like Pressed Tofu with Scallions and Ginger (opposite).” I am more than happy to do this for you by each of your terms but it will take some time as you can imagine and at the moment it is shortly after 3 AM and I’m still hoping to get a little more sleep. Tell me if you think the effort is going to be worth it to you once I wake up. Like I said I’m more than happy to spend the whole day trying to answer your question. J

Ah. Well that settles that then. It’s not the lamb!