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Tag Archives: Chinese
Recipe: Sichuan Pickled Vegetables
Here is a taste of the treats which await in Fuchsia Dunlop’s Land of Plenty. My only modification was to use wine instead of vodka, since I feared too much alcohol might slow the fermentation. (It got just a little … Continue reading
Food for Thought: Land of Plenty
Land of Plenty by Fuchsia Dunlop has just come back into stock at Amazon after being unavailable for several months and costing as much as $100 on the used market. This is fantastic news and I recommend you grab a … Continue reading
Recipe: Sweet and Sour Pork
This sweet and sour pork recipe is adapted from Phoenix Claws and Jade Trees, a Chinese cookbook organized by cooking method (in this case, velveting and deep frying). I’ve added some of my favorite ingredients from takeout food to what … Continue reading
Food for Thought: Phoenix Claws and Jade Trees
I ran across Phoenix Claws and Jade Trees in a Facebook comment by Rob Handel, the chef I interviewed about foraging. Rob is a trained botanist who likes to categorize things, so I can see why he would enjoy this … Continue reading
My Royal Feast
On a recent visit to the Bay Area I enjoyed as good a meal of its type as I’m ever likely to experience. My Chowhound friend Melanie Wong has been tracking Chef Zhongyi Liu, a Beijing-trained chef who once represented … Continue reading
Recipe: Popcorn Chicken with Real Popcorn
What to do with leftover movie popcorn? Here’s a mod of my General Tso’s Prawns which uses popcorn instead of (or in addition to) rice as the starch to make popcorn chicken. Serves 4. Ingredients: 3-4 c popped popcorn* 1 … Continue reading
The five most popular recipes on Burnt My Fingers (2015 Edition)
I usually do this on our anniversary in September, but am feeling summer laziness so it becomes a fill-in post right now in late July. Anyway, with thousands of clicks apiece, these five most popular recipes are so far ahead … Continue reading
Recipe: Egg Foo Young
I had a surfeit of bean sprouts so decided to experiment with this Chinese-American classic. On the way I investigated a few options which will give you better results than mine on your own batch. Serves 4. Ingredients: 6 eggs … Continue reading
A tour of Chinese vinegars
I was going to do a post on Chinese vinegars when I ran across this Youtube video. Cooking teacher Eileen Lo takes us on a tour of an oddly non-busy grocery in New York’s Chinatown and tells not only what … Continue reading
Recipe: Orchid’s Chinese-Style Cold Noodles
UPDATED: This is a great dish to take to a party… tangy, spicy and subtly sweet. Based on the “Orchid’s Noodles” recipe in Barbara Tropp’s classic (and sadly out of print) The Modern Art of Chinese Cooking. I generally make … Continue reading