tag:blogger.com,1999:blog-786917785571459431.post427412490016030870..comments2023-05-02T15:12:48.287+01:00Comments on a rather unusual chinaman: "What I ate" Weekly - Issue 1tehbushttp://www.blogger.com/profile/16593283607297429793noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-786917785571459431.post-57363875804445883652013-01-30T18:31:46.697+00:002013-01-30T18:31:46.697+00:00@London Chow - I would go to say par boiled, altho...@London Chow - I would go to say par boiled, although they were still firm and crunchy.<br /><br />@Lizzie - Spread on how long I can keep this up for?tehbushttps://www.blogger.com/profile/16593283607297429793noreply@blogger.comtag:blogger.com,1999:blog-786917785571459431.post-79272861686589480102013-01-30T16:35:26.730+00:002013-01-30T16:35:26.730+00:00Oooh. Weekly round up. What a good idea! Oooh. Weekly round up. What a good idea! Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-786917785571459431.post-5027252356009425952013-01-29T21:43:04.688+00:002013-01-29T21:43:04.688+00:00Hmm... I've only have had lotus roots in doubl...Hmm... I've only have had lotus roots in double boiled soups. And even then, they are soft and crumbles easily to the bite. How are those at Nanban prepared? They certainly don't look boiled. Roasted perhaps?London Chowhttp://londonchow.comnoreply@blogger.com