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Taco de lengua (keto-friendly, due to dietary restrictions). Pressure-cooked beef tongue (75 min on high), cream, guac, pico de gallo and shredded yellow cheese. Shell was made with almond flour and whey protein powder, plus perfected xanthan gum, fried in avocado oil.

Beef tongue with leeks and olives stew. A bit of an adaptation here of a traditional Turkish meze (leeks in olive oil). Thing is, back in the day, olive oil was not to be found in Romania, so people added olives to impart the taste, but using what oil was available - sunflower oil reigns supreme here. I've used EVOO and olives, since it is a childhood comfort food. Leeks add to the sweetness of the dish, with a balance of sourness from peeled lemon slices. Beef tongue is pressure-cooked for ~70 min on high. Other ingreds: diced onion, Turkish bay leaves, tomato paste and pepper corns.

Korean-inspired keto(ish) bowl - base is pan-fried riced cauliflower plus skirt steak, avocado, quick-pickled cucumbers, kimchi, red peppers and home-made "bibimbap" sauce (it's not the actual deal, just something I've wrapped up using miso, red pepper flakes, rice vinegar, erythritol and sesame oil)

LiuZhou, I sense a very negative vibe from your side to whatever I may post. A couple of points for your attention: 1. I've lived in BeiJing for more than 3 years, and I speak passable Chinese - with the local BJ accent. While your China experience may be considerably longer, it does not mean that all around you are newbies and ignorant. 2. I've had yangrouchuanr in BeiJing, ChengDu, Urumqi (yes, I've been there, too), and in many other places, since this is one of my favourite foods. I know precisely how they're cooked, but: 3. I live in an apartment - if I fire up a charcoal grill here, I'll have the fire squad kicking down my frontdoor in no time. The oven created the least amount of smoke, so oven it was. 4. I tried to replicate the taste - and it worked out quite ok. I mentioned this was an ATTEMPT, not a guide, not an I-know-it-all. Uyghurs don't marinate lamb in onions, either. Turks do. Since Turks and Uyghurs share quite a lot of culture/language/etc, I tried to combine the approaches. 5. Uyghurs DO have ovens.

My attempt at Uyghur Lamb Skewers (Yang Rou Chuanr). Oven baked, pre-marinated 4hrs in an onion blend.

Hi Liam, How did you cook the eggplants? I am trying to get new recipes for this amazing vegetable, and yours looks really fine. Thanks

The side looks very nice. How did you cook that? Thanks

Andrea, where do you live that it takes a 3-hour drive to the butcher's? It is really nice that you raise your meat.

XinJiang yangrou chuanr - style lamb (the ubiquitous grilled lamb skewers you see all around China) with naan bread and kimchi (not shown). Since I live in an apartment, the lamb was grilled on the gas stove, without the nice chuanr, but the taste was nonetheless awesome. I used cumin, Sichuan peppercorns, hot pepper flakes and fennel for the meat.

Cherry-smoked chicken with thyme. Placed whole in the COBB for about 4 hours.

Tom Kha Gai with nam phrik pao. I don't like the sweet, white version, so I went yum goong on it, with chili paste and fish sauce & lime juice aplenty. Will make again

how do you make the coconut chutney? looks good

Yam Tuna using raw fish (or should I call it Poke with Thai salad dressing? )

Fish & spinach tagine. I tried to replicate the super-recipe at Saveur du Poisson (a.k.a. Popeye) in Tangier, Morocco; used angler fish and home-made chermoula and harissa, as well as preserved lemons. Dish did not come out 100% like the original, but very close. If you like fish and want to try something other than fry or grill, this is a must-make.

MaPo dofu and guotie (pot stickers) - not pictured here.

Achari murgh (mustard oil / pickled chicken curry). Shine comes from yoghurt stirred in the gravy early on. I didn't have any coriander leaves

Hi Norm, Amazing that Japan has its version of stuffed cabbage rolls. What type of cabbage did you use? Nappa / white - was it fresh or pickled? If fresh, did you boil it before-hand? The Turkish/Middle Eastern/East European versions of stuffed rolls all have rice inside, and most of them use tomato puree in the braise. Any link to the recipe (or at least the name it goes by in Japan) will be appreciated.

SV lamb with wine-braised cabbage. Lamb was supposed to stay 20 hrs @ 61C but ended up 28 hours in the bath. The whole thing went in the oven for a couple of hours; big advantage is that the SV finishing step could be forgot - the meat got a very nice finishing from the oven.

Many thanks for the wonderful tip

@weinoo: how was it after all? I am headed for Bologna this month myself.

Hangover smoked pork sour kimchi soup - for the horrible drunk within. Had a batch of kimchi that was terrorizing my fridge, my house and probably my neighbors (twas 9-10 months old), and had to do something about it. Was a bit hung over to even weigh the possibilities. So I threw it in the pressure cooker together with smoked pork ribs, couple of oyster mushrooms, pork stock, onion, bit of ginger and Korean chile flakes / gochukaru. Scores high up there with Tom Yum for booze-relieving broths.

Carbonated kimchi, made tonight, aided by 1 tsp of rice vinegar. I just couldn't wait. Some may consider this a crime. I apologize.

@liuzhou had not seen your post on Chrysanthemum, unfortunately... what did they end up as? I am looking at turning mine into a sesame-dressed salad.

Thank you very much for the prompt help!!!

I just bought these greens from the neighborhood Asian grocery. Had them once in China as a salad, and they tasted exceptional - a bit peppery like arugula, yet much more subtle and fresh, with hints of lemon. Store lady (non-Chinese) could not name them for me other than "Chinese greens". Any help identifying them is greatly appreciated