Green beans with minced pork and ginger, as done at Yang Chow's in LA. Delicious.


On the subject of bacon - all I've ever come across in the US is either the crisped-to-within-an-inch-of-its-life-(and-that's-an-inch-the-wrong-side) breakfast variety, or massive slabs of what we would probably call gammon or even ham. The full range of "proper" bacon (back, streaky, smoked, unsmoked, drycure, weetcure, and the most joyous of all, lardons) doesn't seem to have penetrated the American psyche.

We now make our own bacon. It's surprisingly easy, and pretty damned good.