botd wrote:

lougord99 wrote:Someone mentioned storing their doubanjiang in the freezer. Like miso, this stuff will last a few months at room temperature and nearly indefinitely in the fridge. May help save on freezer space and at least makes portioning it out easier.

The stuff I've got in my freezer is still quite pliant (the 'good stuff' mentioned above). I can squeeze it out of the plastic bag it's packaged in, in about 2-tablespoon dollops.

I've kept mine (samples from about 10 various makers) in a cold fridge for a VERY long time. (We're not talking months any more.) To the best of my ability to taste, I have not detected any decrease in quality.

Digging on the K P C!!

Wow! Gary that looks perfect! Ummmm...! What sauce did you use on your noodles?

#gwivnotjustbbqanymore


Geo

Geo wrote:What sauce did you use on your noodles?

No sauce per se, just what was on the KPC.

Geo wrote:#gwivnotjustbbqanymore

I've been eating, cooking and enjoying Asian food long before I ever lit a smoker starting with suburban Cantonese in the womb.

Jennifer Brennan's "Original Thai Cookbook" made a real impression in the 80's, Barbara Tropp's China Moon Cookbook" in the 90's and Fuschia Dunlop's "Land of Plenty" 2003. And I've always been a spicy heat hound.

I've been blessed by BBQ, a true passion and love, but I have room in my ever so slightly engorged heart for many types of cookery.

D'acc Gary!

BTW, I also have Jennifer Brennan's cookbook--bought it when it first came out. (Her Cuisines of Asia is a winner as well.)

Since I grew up in Northern California, I had Cantonese in my bloodstream probably as early as you did; but I didn't really seriously try to learn to do it myself until I bought, then mastered, Karen Lee's excellent Chinese Cooking for the American Kitchen.

Didn't *really* encounter bbq until I moved to Kansas City in '71. The rest is history... : )

So, like you, I was wokked long before I was smokered!

Geo

Kung pao chicken =dinner. Used dark soy sauce, thus a little darker than typical. Plopped a few cherry tomatoes in the rice cooker, they cook through and burst with juice when eaten.






Kung Pao Chicken, count me a Fan!

HI,

Look's like a great meal!

Not intended to mock your efforts. Every time I pass a Popeye's Chicken, I consider stopping by to purchase their nuggets to make: Kung Pao Popeye a la Kenji at Serious Eats.

Regards,
Cathy2

Cathy2 wrote:Not intended to mock your efforts.

At least you didn't say "with all due respect"

I like Popeye's, best of the chain fried chicken fer sure. And, while I have not made KPC with their nuggets I have bought crispy/spicy wings and thighs and doused them in Great Sea wing sauce I purchased at the restaurant.

My nearest Popeye's is 150miles away. : ( But a new Chick-fil-A just opened in Plattsburgh, maybe their nuggets will work. I'll try it.

Geo
PS. Popeye's red beans and rice has got to be the single best fast-food side in existence.

Geo wrote:PS. Popeye's red beans and rice has got to be the single best fast-food side in existence.

My go-to order is the dirty rice, and an extra side of onion rings... but for some reason I don't think I've ever ordered the red beans.

Popeyes mashed potatoes, dirty rice and red beans & rice is a perfect trifecta. I miss when some stores would have a 3 large side order special

Geo wrote:POPeye's red beans and rice has got to be the single best fast-food side in existence.

True dat!

And when at Popeye's...an extra, large, side-order of gravy. Always.

Fuchsia Dunlop has a new book called 'The Food of Sichuan'. Has anyone bought this book and have an opinion about it?

Yes, I've just bought Dunlop's new book, but haven't had much time to curl up with it. Seems to me to maybe be a bit more discursive, I mean, it just *feels* different. Some interesting new recipes, too. But I'll leave more definitive opinions to others...

Geo

lougord99 wrote:Fuchsia Dunlop has a new book called 'The Food of Sichuan'. Has anyone bought this book and have an opinion about it?

Just in case this wasn’t clear from Geo’s response, this is an updated version of LoP, with many more photos and some new recipes. I have no self-control, so I bought it anyway; will post a more informative review once it arrives.

G Wiv wrote:Jennifer Brennan's "Original Thai Cookbook" made a real impression in the 80's, Barbara Tropp's China Moon Cookbook" in the 90's and Fuschia Dunlop's "Land of Plenty" 2003. And I've always been a spicy heat hound.

Jennifer Brennan's Original Thai Cookbook is available for free on Kindle unlimited.
Or buy from $4.99
I love this cookbook the first, of many, Thai cookbooks I own.

cilantro wrote:

lougord99 wrote:Fuchsia Dunlop has a new book called 'The Food of Sichuan'. Has anyone bought this book and have an opinion about it?

Just in case this wasn’t clear from Geo’s response, this is an updated version of LoP, with many more photos and some new recipes. I have no self-control, so I bought it anyway; will post a more informative review once it arrives.

Update: The old recipes have definitely been tweaked, some more than a little. Definitely recommend this edition.

I am a big Fuschia fan. This is 'fish-fragrant pork slivers'. Despite the name, it has nothing to do with fish. Thin sliced pork tenderloin, rehydrated 'black fungus', celery, garlic and ginger - seasoned with pixian doubanjiang ( fermented broadbeans ) : https://www.amazon.com/Pixian-Sichuan-X ... 284&sr=8-4. Sauce of sugar, chinkiang vinegar, soy sauce, water and corn starch. Served on top of jasmine rice. Just outstanding.

I recently ordered and received 'Yibin Yacai' which is a fermented and seasoned mixed vegetable. Fuscia uses this a lot in her new book and I look forward to experimenting.

An interesting interview of Fuscia Dunlop by Daniel Gritzger of Serious Eats on the Sichuan pantry : https://www.seriouseats.com/2020/05/ess ... ients.html