Technical glitch, and Twitter
Apologies to anyone who has been trying to use the contact page on my website – we updated it recently, and the contact page got left…
Barshu awayday
Last week Barshu (the Sichuanese restaurant where I work as consultant) ran a team-building awayday for some corporate clients in the beautiful private room on the…
Revolutionary dinner parties
I’ve been going through some old notebooks, and found an account of a supper I had in 2005 at a crazy Chengdu restaurant called ‘The mess…
Brown rice
A study in the US is suggesting that replacing white rice with brown rice could cut the risk of diabetes – findings that might provoke some…
The true pepper
My acupuncturist friend Simon came for lunch the other day, and one of the dishes I cooked was that old favourite mapo doufu (Pock-Marked Old Woman’s…
The joy of potatoes?
According to this piece by Lauren Keane in the Washington Post, the Chinese government is hoping that the potato will help to provide greater food security…
Science vs. Gastronomy
I was just looking through one of my notebooks, and found a rather endearing story. It was in Ningbo, at the end of a fabulous dinner…
Sichuan ya cai – further developments
Another brand of ya cai, bought in London’s Chinatown. Not as good, in my opinion, as the one highlighted in my previous post, but perfectly usable…
Chinese space food!
So this is what Chinese astronauts eat in space, according to an article by Malcolm Moore in the Daily Telegraph, citing an astronaut’s autobiography: “A selection…
Sichuanese preserved vegetable – 芽èœ
I was very happy to discover today that my local Chinese supermarket stocks Sichuanese ya cai 芽èœ, a speciality of the southern Sichuanese city of Yibin,…