mudbug

I know markets have a better selection than they did 20 and 30 years ago. But there is still plenty of produce out there that is difficult to find locally unless it's home grown. Anyone have gardens for this purpose? Any pics to share? Even if you don't, what would be in your dream garden?

hzrt8w, Where'd you get all the pea shoots? How much do they cost in your area? I am growing the plants for the shoots because that's the only way I'd be able to find them.

Thank you Dejah, it's on my shopping list.

Many thanks hzrt8w. I will be trying this soon...

Another option utilized by other cuisines is to allow the fruit turn yellow. Just as green peppers turn to different colors and become more mild when turning yellow, red, and orange. Did you know? The bright red seed coating around the seeds is edible and resembles the taste of cherries?

Good point Ben. Ok, so what are the top three most common fish used to make this in China?

Right, but there is salted fish that is made from larger fish such as mackerel - correct?

Ben Hong, No, I'm just saying that it makes more sense to me.

The following might be of interest to those who have been eating this regularly for generations: Chinese salted fish linked to cancer

"...teeny tiny fishies"? Isn't it usually a slice from a larger fish like mackerel?

canucklehead, You obviously did not catch the HBO show on the topic. They are killed by emersing them in boiling water. I won't tell you the rest. I'm sure if I saw pigs and chickens slaughtered I'd be just as horrified. I doubt I would ever become vegetarian but I can definitely appreciate many of their viewpoints in regards to principles and animals. Eating an animal that was allowed to live freely and have a life in their natural habitat makes more sense to me than raising them specifically for eating and not ever having a chance to live a normal life. Sir Paul McCartney has boycotted China for the inhumane treatment of dogs and cats. I don't want people thinking all Asians are like that or that all Chinese are like that. There are plenty of us who are animal lovers and treat them better than most humans are treated.

Humm... yum!

Exactly. You've never had better green beans or ong choy in your life! Just make sure you get a good tasting brand. There are many that are terrible! But if you find good ones, it's heaven to the palatte.

Tepee, Your recipe sounds delicious! hzrt8w, If you can track down the book The Book of Tofu by Shurtleff & Aoyagi, there is a recipe for Homemade Soymilk starting on page 299 that takes 20 minutes to prepare. Also, then buying soybeans, make sure they are less than a year old and that they have not been genetically modified. Otherwise you are most likely ingesting beans which are registered as pesticides with the USDA.

hzrt8w, Thank you for your last post. It's exactly the info I was looking for. gfron1, Your pics only made me hungry. I was taking about this with a cousin a couple of weeks ago along with haam yu aka salted fish. Indulgences that require no one else walk in unexpectedly unless they are ok with the aromas to begin with. We decided we both needed a fix since neither of us have had these in years. Tonight is the night. I'll be harvesting fresh bok choy to drizzle with hot peanut oil, soy sauce and salt & pepper. Skiimming threads is making me consider bringing a salted egg, salted duck (lop gnap?), preserved vegetable, fresh ong choy to cook with fermented bean curd and plenty of Dr. Pepper and of course a big bowl of rice. We can't find any good crispy skin pork belly around here so someone has to bring that... Oh.... this is going to be sooooo goooood. Anyone want to join us?

Interesting. I wonder if they're made differently these days. I thought the entire point was that it's a way to preserve food for those times when food is not plentiful back before refrigerators and synthetic preservatives were available.

Ok, seriously. At what length of time would you definitely question the shelf life of this product? It's not refrigerated on the shelves at the Asian grocery. And what if it were refrigerated? Would this have an adverse effect or would it last longer, or does it matter?

Thanks Ben, There are several varieties of Amaranth that are used for "edible amaranth" which is just a common name. Just as there are multiple varieties of lettuce. Here are the botanical names of some of the specific varieties of amaranth used as a vegetable: Amaranthus dubius Amaranthus hybridus Amaranthus cruentus

jo-mel, Thanks for the links. Hi hzrt8w, It's been a while since I've frequented the forum. I've always been the one to speak for all those lurkers reading threads who don't necessarily have much experience cooking and therefore I never assume anything. Specifics are always better in order to provide a base for newbies. fiore, Thank you for the detailed reply in response to the foliage. Ben Hong, See? My point exactly... Dejah, More tender than the leaves of Ong Choy?

Yes and no. So that's 8 cups of minced amaranth with a head of sliced garlic and a quarter cup of shrimp paste or fermented bean curd.... right?

And the color of the foliage Ben Hong? You all realize you're going to have to post recipes for these dishes now... right?

Thank you fiore. So it's basically a common Chinese name for more than one vareity of amaranth. Correct? Does the "purple amaranth" plant actually have purple foilage? or is it just the blooms as in this photo of purple amaranth? Or does it have purple in the center of the foilage as in this edible amaranth? Or is it red?

Any aid would be appreciated. Click here for Chinese that needs translation. Many thanks in advance!

Keep the suggestions coming... I will look more closely tonight. If anyone seconds any recommendations, feel free to speak up. Janice, I know so little about London that when I started to try to figure it out, it all became very overhwelming on top of the logistics of the trip until the end. This is why I got desperate and posted here in hopes of advice. London has way to much to offer for me to decide in 30 minutes. I don't know where anything is or where they would be in relation to each other and I still need to reserve a place to stay. So long as I don't miss my flight back to the states, I'm open to suggestions and if anyone wants to join me for something, PM me. Because I'm leaving quite literally in three days, I'm quickly running out of time to do thorough research and still get everything else in order before I leave. At this point, if there is a suggestion to do anything Sunday night or early Monday (keep in mind it's the off season so things aren't running as early I found with a boat tour) that involves skyline, I would love that. Seeing as much as possible in the most efficient manner sounds like a good plan. I don't need a five star three hour meal, but a recommendation on what to see and do along with a good local place to stop and get some tasty sustenance would be most helpful. And if logistics are efficient, this would obviously be best.

Leaving Thursday for Europe. The last night of my first trip to Europe will be in London, November 20th. It will be my first opportunity to see any of London. I'd like to do what I can to have a memorable, enjoyable last meal before my flight out the next day. Can anyone recommend a place for dinner that is open on Sunday? Any ideas for breakfast/brunch on Monday? I get in at 4:45 pm Sunday and leave 1:45 pm Monday. I'd love to do a boat tour but I don't think there's enough time to do so Monday morning. The ferris wheel Sunday night was recommended to me. Any ideas would be appreciated. Also, if you can tell me what "zone" things are in, this can help me determine where I need to find a place to stay Sunday night. Thanks in advance...