Dinner 2026

[liuzhou]

螺蛳粉 (luó sī fěn)

 

This city's famous snail noodle dish.

 

 

 

Edited 18 hours ago by liuzhou (log)

[KevinG]

2 hours ago, liuzhou said:

螺蛳粉 (luó sī fěn)

 

This city's famous snail noodle dish.

 

 

WOW! Did you make that from scratch, or was part of it from a kit?

The only full recipe I ever found takes 8 hours to make, and has some specific ingredients including river snails from Liuzhou. It is also made with pork neck bones and chicken feet.

I have only ever had it from this kit - 

 

 

 

2 hours ago, liuzhou said:

 

 

[KevinG]

Spatchcock Chicken with Celeriac Purée and Sugar Snap Peas for dinner last night.

[liuzhou]

 

9 minutes ago, KevinG said:

 

WOW! Did you make that from scratch, or was part of it from a kit?

The only full recipe I ever found takes 8 hours to make, and has some specific ingredients including river snails from Liuzhou. It is also made with pork neck bones and chicken feet.

I have only ever had it from this kit - 

 

 

 

 

 

No. I never eat those "instant" packs. They are vastly inferior and double the price of any Luosifen sold freshly here.

 

I ate this in a small local restaurant. We have a Liuzhou Luosifen topic here. No one makes it at home.

 

 

 

 

Edited 15 hours ago by liuzhou (log)

[liamsaunt]

On 1/31/2026 at 8:53 PM, MaryIsobel said:

That looks and sounds delicious to me. Was that  your main? I would be happy with that as a main - my husband would say "where's the meat?"😉

 

Yes indeed. It was actually quite filling. 

[Paul Bacino]

Honey/mustard and pretzel crusted pork tenderloin

 

 

 

 

[Neely]

A light meal of crispy spring rolls with tabbouleh made from garden mint, parsley and tomatoes. 

 

[Smithy]

4 minutes ago, Neely said:

A light meal of crispy spring rolls with tabbouleh made from garden mint, parsley and tomatoes. 

 

 

That looks delicious, and I love tabbouli! You mentioned mint and parsley, but do you not include cilantro? My recipes call for equal amounts of parsley and cilantro, with a bit of mint. Not that it matters: I've been taken to task here for the relative amount of bulgur, so I'm certainly no expert. 🙂

 

More to the point: what sort of dressing do you put on the tabbouli?

 

Oh, and...did you make those spring rolls, or buy them prepared?

[C. sapidus]

Coconut chicken soup (tomm gai kaa onn): Sequentially simmer coconut milk with 1) a paste of galangal, garlic, cilantro stems, roasted white peppercorns, lemongrass, and shallots; 2) chicken thigh chunks; and 3) bruised lemongrass stalks, lime zest (sub for lime leaves), sliced galangal, sliced Holland chiles, and  fish sauce. Finish with lime juice, palm sugar, Thai basil, and cilantro leaves. 

 

I made the base soup mild for Mrs. C, and added a dollop of roasted chile paste to mine.

 

 

Bean sprout salad (yam tua nork): Make a paste of grated and roasted coconut, roasted peanuts, and salt in the mortar. Mix with bean sprouts, sliced shallots, and cilantro leaves, then season with coconut cream and rice vinegar. Will make again.

 

[Honkman]

Sausage-Bean Stew/Soup/Chili - simple mix of hot dogs, red kidney and navy beans, onions, leeks, pancetta, passata, tomato paste, beef broth, cayenne pepper and tabasco

[Neely]

@Smithy Yes it was good. My way of making tabbouleh is to use equal amounts of mint and parsley… don’t think I’ve had it with cilantro but I can imagine it’s good. The dressing was not measured just a good glug of evoo and a splash of apple cider vinegar with a squeeze of lemon juice … plenty of pepper and salt. I used couscous not bulgur which was ‘soaked’ to fluffiness with a hot vegetable stock.