May 1 is a “xiaoche” literally small eating, snacks festival too.
This one is "youxiang"a sweet Muslim bread (Hui Yunnan minority) being like a balloon.
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What a appetite!
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Wow, that is long.
Three other ways to boil a (hardboiled) egg:
- in NL we put the egg in cold water and then heat it until 100 C and let it cook for 4 minutes
- in GER they heat the water till it boils and then put the egg into it and let it boil for 6 minutes
- an energy efficient way is to putting the egg in cold water, heat it until it boils, then switch off the energy and let the egg remain in the hot water for 7 minutes
Bon appetite!
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Today I learned I’m not NL… 
Also, I’d add 2 minutes to all of those for hard-boiled. When I cook my eggs with the second method, 6 minutes gives a perfect soft-boiled egg.
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whatever the way you chose, if the yellow turn to green, you stayed too long on the OGS forum.
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What did you expect with the name Vsotvep?
Probably you are a Hungarian.
And when we ask you where do you come from you answer: I am hungry.
(omdat ik geen pannenkoek kon vinden)
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???
What’s that word?
pesto pasta, pasta with a pesto sauce.
Is it commonly used?
I mean as a single word.
Not in my experience.
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Yeah its prolly not a coumpound word, google tells that that “pesto pasta” is the right form.
As a finn, i have the natural tendency to glue words together >____>
Well actually it seems like “pestopasta” is indeed the finnish name for that dish, so yeah, it is commonly used ^____^
nobody mention anything about italians rn…
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“Pesto” is s generic name for salsa made from “mashed” ingredients, but actually when used without any other word (such as pesto rosso, pesto siciliano, pesto di olive and so on) we mean pesto alla genovese which is very common and GREEN. 
If you ask for pasta al pesto in any italian restaurant you expect to see something green.
Pesto alla genovese is made with basil, olive oil and pine nuts, obviously mashed together, better if freshly made by hand in a typical stone pestle
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Φρικασέ (see previous entries) with chicken. I never cook it with chicken, but freezer said “chicken or you cook something else”, so…
There’s feta on the side, imho it compliments the taste absolutely (when I remember to buy it).
To cook the thing I had to wash etc a bunch of these
which are incredibly tasty, but also the Death of the Manicure (farmer’s hands instead of gentle Go player’s hands for a few days). Worth it. #jeneregretterien
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If, as the protagonist of the by now well-established egg-boiling tragidrama, I may weigh in–
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“Go Widow’s Sukiyaki”, from BGJ # 36, (May 1977), A Page for Go Widows (John Pindar)
Next time he goes off for a congress, invite some friends round and show them that you can go “Japanese” as well as he can with this recipe for Sukiyaki, probably the most famous of the “do-it-yourself” dishes. Ideally you need a fondue set as everyone cooks their own at the table, but you may be able to improvise with a gas stove and a casserole. The quantities are for four people.
- 2 lb fillet steak, cut across the grain into very thin slices
(just remind him how much some of the congresses cost!)- 8 oz canned shirataki noodles, drained. (Cooked and cooled fine vermicelli may be substituted).
- 4 oz small spinach leaves, prepared and blanced.
- 1 lb flat mushrooms, peeled, stalks removed and discarded, and halved.
- 12 spring onions, trimmed and cut into 2" lengths.
- 1 canned bamboo shoot, drained, halved, and thinly sliced.
- 8 fl oz dashi stock (Alas I don’t know a substitute)
- 4 fl oz sake or dry sherry.
- 4 eggs.
- 1 oz beef suet or chilled vegatable fat.
- 6 fl oz soy sauce.
- 2 oz soft brown sugar
And, as JY would say, this is what you do. Arrange the steak, noodles, spinach, mushrooms, carrot, spring onions and bamboo shoot on a large serving platter.
Pour the dashi stock and the sake into a small bowl. Break each egg into individual serving bowls and and lightly beat each egg with a fork. Set aside.
Set a large, shallow flameproof casserole over the burner until it is hot. Spear the suet or fat on a fork and rub the base of the casserole until it is lightly coated. Discard the suet or fat.
Place about one-quarter of the meat and vegetables in the casserole and add about a quarter of the dashi mixture and soy sauce. Sprinkle over one-quarter of the sugar. Cook for 5 to 6 minutes, turning and stirring frequently, or until the meat and vegetables are tender.
With a slotted spoon, transfer the meat and vegetables to individual serving plates and serve with the beaten eggs, into which the food is dipped before being eaten. The remaining food is cooked in the same way. The liquid should always be simmering. If the food begins to stick in the casserole add a teaspoon of cold water to cool it or reduce the heart.
The sauce becomes stronger as more liquid and sugar are added at each cooking stage so it may be necessary to reduce these amounts according to your taste.
Bon Appetit!
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