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Exploring "Land of Plenty" Fuchsia Dunlop [Was- Mapo Tofu]

Exploring "Land of Plenty" Fuchsia Dunlop [Was- Mapo Tofu]
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  • Post #151 - July 17th, 2017, 2:19 pm
    Post #151 - July 17th, 2017, 2:19 pm Post #151 - July 17th, 2017, 2:19 pm
    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.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #152 - July 22nd, 2017, 6:27 am
    Post #152 - July 22nd, 2017, 6:27 am Post #152 - July 22nd, 2017, 6:27 am
    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.
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #153 - October 14th, 2017, 7:00 pm
    Post #153 - October 14th, 2017, 7:00 pm Post #153 - October 14th, 2017, 7:00 pm
    Digging on the K P C!!
    KPCInstaLTH5.JPG Kung Pao Chicken takeout style, pan fried noodles, Sichuan green beans a la Fuchsia Dunlop #homecooking #chinese #latergram
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #154 - October 15th, 2017, 6:53 am
    Post #154 - October 15th, 2017, 6:53 am Post #154 - October 15th, 2017, 6:53 am
    Wow! Gary that looks perfect! Ummmm...! What sauce did you use on your noodles?

    #gwivnotjustbbqanymore


    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #155 - October 15th, 2017, 8:14 am
    Post #155 - October 15th, 2017, 8:14 am Post #155 - October 15th, 2017, 8:14 am
    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.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #156 - October 15th, 2017, 8:22 am
    Post #156 - October 15th, 2017, 8:22 am Post #156 - October 15th, 2017, 8:22 am
    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
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #157 - February 22nd, 2019, 4:19 am
    Post #157 - February 22nd, 2019, 4:19 am Post #157 - February 22nd, 2019, 4:19 am
    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.

    KungPaoCP1.jpg Ducks in a row

    KungPaoCP2.jpg Walking the wok

    KungPaoCP3.jpg Kung Pao Chicken = dinner.

    KungPaoCP4.jpg Cherry tomatoes added to rice cooker.


    Kung Pao Chicken, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #158 - February 22nd, 2019, 7:48 am
    Post #158 - February 22nd, 2019, 7:48 am Post #158 - February 22nd, 2019, 7:48 am
    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

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #159 - February 22nd, 2019, 8:05 am
    Post #159 - February 22nd, 2019, 8:05 am Post #159 - February 22nd, 2019, 8:05 am
    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.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #160 - February 22nd, 2019, 8:24 am
    Post #160 - February 22nd, 2019, 8:24 am Post #160 - February 22nd, 2019, 8:24 am
    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.
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #161 - February 22nd, 2019, 8:39 am
    Post #161 - February 22nd, 2019, 8:39 am Post #161 - February 22nd, 2019, 8:39 am
    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.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #162 - February 22nd, 2019, 9:05 am
    Post #162 - February 22nd, 2019, 9:05 am Post #162 - February 22nd, 2019, 9:05 am
    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
  • Post #163 - February 22nd, 2019, 5:43 pm
    Post #163 - February 22nd, 2019, 5:43 pm Post #163 - February 22nd, 2019, 5:43 pm
    Geo wrote:POPeye's red beans and rice has got to be the single best fast-food side in existence.

    True dat!
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #164 - February 22nd, 2019, 11:14 pm
    Post #164 - February 22nd, 2019, 11:14 pm Post #164 - February 22nd, 2019, 11:14 pm
    And when at Popeye's...an extra, large, side-order of gravy. Always.
    D.G. Sullivan's, "we're a little bit Irish, and a whole lot of fun"!
  • Post #165 - December 3rd, 2019, 6:56 am
    Post #165 - December 3rd, 2019, 6:56 am Post #165 - December 3rd, 2019, 6:56 am
    Fuchsia Dunlop has a new book called 'The Food of Sichuan'. Has anyone bought this book and have an opinion about it?
  • Post #166 - December 3rd, 2019, 7:16 am
    Post #166 - December 3rd, 2019, 7:16 am Post #166 - December 3rd, 2019, 7:16 am
    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
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #167 - December 3rd, 2019, 1:06 pm
    Post #167 - December 3rd, 2019, 1:06 pm Post #167 - December 3rd, 2019, 1:06 pm
    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.

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