I finally made the Sweet and Sour Spare Ribs recipe that I had found in Fuchsia Dunlop’s Revolutionary Chinese Cookbook. The flavor was spot on; however, the ribs ended up a bit dry and overcooked. I found the recipe instructions to be a bit vague in terms of cooking time. In her [...]
Sweet and Sour Spare Ribs
February 4th, 2008 · No Comments
Review: Revolutionary Chinese Cookbook by Fuchsia Dunlop
January 23rd, 2008 · 1 Comment
Amazon just sent me Fuchsia Dunlop’s Revolutionary Chinese Cookbook. This cookbook exhaustively covers Hunan cuisine. Literally. I was exhausted from reading the cookbook. The introduction? 43 pages. Four paragraphs on bean curds. Two paragraphs on garlic. It all adds up.
The first recipe is Sweet-and-Sour Spare Ribs. All [...]
Tags: Food
Time Magazine is Wrong About China
January 20th, 2008 · No Comments
Time: Kentucky Fried Rice. Starbucks has the gall to sling its lattes for coffee connoisseurs in Vienna, and Budweiser peddles its brew in Belgium. So why shouldn’t Yum Brands–the Louisville, Ky.-based company that owns KFC, Pizza Hut, Taco Bell and more–sell dumplings in a fast-growing market where Chinese food is just called food?
In an attempt [...]