Despicable laziness and the Chinese New Year

This dish lasted just long enough to grab the photo.

It’s not just bloggers, we see the same slothfulness on TV, on radio and in press. Yes, I am referring to the pitiful recycling of old material in an effort to eek out one more programme, article or post from the previous year’s material. That “Best Of” programme is probably the most appalling form of TV one can endure. As a side note, comedy programmes bring this to a depth unplumbed by others. The sycophantic praising of old comedy by old comedians is an annual dirge that sickens me. They should be put out to grass, not bootlicked by ageing brownnose colleagues. It is pitiful and should be banned.

Now, with that off my chest, January 31st is Chinese New Year. It is a time for celebration and a time for reflection on the year gone by. I thought it would be a good idea if I reprised some of the better oriental posts that appeared here during the past year. Don’t you agree?

I decided we should start the year with something flat. January is that kind of month so Baked Oriental Plaice on Bok Choi and Fresh Noodles made an appearance.

Oriental Baked Plaice

At the time, I attracted the highest accolade from a very pleased Luffy Moogan who commented “Sod em all.” You touch my sole Luffy!

Later in the year we introduced Monkfish Cheeks in Black Bean and Chili Sauce.

Monkfish cheeks

I was delighted to have the delightful Trixfred comment “I used to watch Kung Fu with my father. It was good then but now, God it’s crap.”

We came back later with the beginning of the ‘Easy Oriental’ series and Chinese Five spice duck with ginger plum sauce.

My magnificent new knife made short work of the duck. Nice even, thin slices are best.

This dish prompted Lidia of the stupendous Ohlidia to splurge praise with: “Those plums look juicy and yummy…”

Such high praise spurred me on and I followed up with the mathematical problem in Salt and Pepper PrawnsSalt and pepper prawns (14 of 15)

There was a fair deal of comment including “I laughed out loud” from the extremely elegant and refined Laura over at Laura’s Mess.

My next creation was Lion’s Head Meatballs.

Lovely aromas start to arise as they cook.

It caused Frugal over at Frugal Feeding to remark “You’ve achieved a good colour on your balls.”

Undoubtedly the hottest dish of the year was Mapo TofuMapo Tofu

The hugely knowledgable Chicago John over at The Bartolini Kitchens poured on the accolades with “I’ll go sit with the children now.” High praise indeed.

This was followed up with Mahjong Squid, a name of my own invention.Ma Jong SquidSo inspiring was this post that the Sous Vide King, Stefan, over at Stefan Gourmet was prompted to blurt “I feel an urge to sprinkle this with sesame seeds.” I am humbled.

More recently, I decided do something different in Tea Smoked Chicken.Tea Smoked Chicken This attracted great acclaim “Of course, the fireman would have a lovely meal when they arrived.” from the lugubrious Richard McGary at REM Cooks.

And, yes, I carry on. Not in spite of the comments I receive but because of them. I come from a very humble culinary background and every word of encouragement from the great and the good of the food blogging world only spurs me onwards. Spurs me onwards into the year of the horse, that is.

Thank you all and here’s to next year when we can do another review, making great use of the previous year’s content. It really is a good format, don’t you think?

Happy Chinese New Year.

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Latest comments
  • Gong Si Fa chai! I’m a little dumpling happy at the end of a big night, celebrating in Chinatown. I’d gladly enjoy any of these lovely dishes, especially the Five Spice Duck too!

    May your year be blessed with lots of yum cha 🙂

    • Thanks Alice,
      Happy New Year to you too.

  • As someone whose birthday falls on Chinese New Year this year, I’d like to make a special request for More Pork in the Year of the Horse, please. Only one of those assembled visions of loveliness was pork based, and poultry was certainly hogging (sorry, couldn’t resist) the limelight. I don’t want to be boorish (sorry, sorry) about it, but I’d love to see a nice slab of pig on your beautiful chopping board.

    • Happy Birthday Kate. Richard McGary has outdone any pork and board stuff I could ever do with his board meeting post. I will cogitate the options and see what I can do on the oriental pork.

  • I didn’t realise Frugal Feeding had such an insightful eye for detail.

    • He cuts straight to it all right. Brevity is the soul of wit, they say.

  • What a fine roundup! May your Year of the Horse be fruitful.

    • Thanks Adam. Looking forward to a horse of a year, as it were.

  • It is fun to look back. I wouldn’t have guessed that you had done so many Asian dishes but seeing the photos I remember them. 🙂

    • Thanks Karen. More to follow too. Though, I am mindful of typecasting myself.

  • May your Green Wooden Horse never cast a shoe. I look forward to further canters round the paddock of your culinary genius in the coming year.

  • 新年快乐

    • Replying from my phone. I can’t look that up. I promise to do so later Flori.

  • It is a fine thing to give all of us a chance to peruse worthy posts that we might have missed the first time around. I absolve you of all accusations of sloth and admire your conservationist activities! Reuse and recycle!

  • Nothing the ‘Dave’ channel doesn’t do on a daily basis Conor. Seriously though, a superb collection there.

    • Thanks Phil,
      Those programmes really irritate. Maybe I’m too unforgiving?

  • Conor, there is nothing every lazy about your posts — they are always engaging and inspiring! The salt & pepper prawns caught my eye! 🙂 Best, Danny

    • Thanks Danny. Very kind of you, particularly when I see some if the really inventive oriental inspired dishes you turn out.
      Hope all is good with you,

  • I can’t abide laziness – I think I get it from my Grandmother. Unless I’ve been for a beastly cycle I find it hard jut to sit… Gorgeous food!

    • I am of similar make-up. Post cycle sitting down always leads to sleep.

  • Such good stuff. I really need to get on some of these delicious recipes! You’re a wealth of knowledge.

    • Thanks Amanda. I was pleased with most of them. I have a delicious, simple prawn and bean dish on the way too…

  • I need to get on that band wagon!

    • Welcome aboard. Like with most bandwagons, you are probably looking at the back of it…

  • As a new follower by way of Gary over at REMCooks (and quite possibly Adam too over at Unorthodox Epicure), I am delighted by your sense of humor. I can only hope the year of the horse does not include said meat. 😮 Seriously, I’m looking forward to your wit and delicious meals throughout the year. 🙂

    • Thanks Kathryn,
      Too kind of you. I hopped over to anotherfoodblogger. I like what I see there.

  • beautiful photos!

  • Connor, Delicious! I can certainly enjoy your “best of food” programme. 🙂 These recycled dishes look gorgeous. The Chinese theme is quite welcome in celebration of the New Year. Plus, who doesn’t like this type of cuisine? Best, Shanna

    • Thanks Shanna, I had abut of fun dragging them together.

  • Ha! Looking forward to next year’s recycling.

  • Looks great!

  • No Conor, not recycled. A gentle reminder of all those fabulous meals you’ve created just in case someone needs a little inspiration at meal time. Like me! 🙂

  • ow, what a festives dishes…
    i really craving te fish cheek!!!

    • And rightly so Dedy. They are very tasty.

  • Kung Hei Fat Choi! Great round up Conor! I remember the monk fish cheek stirfry and this sounds so delicious- the best part of the fish. Did your fish monger do this for you? They only sell whole fish or fish heads here in HK’s markets. Everyone always fights for the cheeks. Take Care, BAM

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