The Ducks Guts' Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating
Land of Plenty: A Treasury of Authentic Sichuan Cooking
By Fuchsia Dunlop
W.W. Norton & Co. - 2003
'Zhong' crescent dumplings (Zhong shui jiao) : page 182
Good, not too dry as some dumpling receipes can be.
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Cauliflower with smoky bacon : page 139
A good way to serve cauliflower, and very easy to make. This time I tried blanching the cauliflower as suggested, as I was trying to get as many dishes on the table at once as i could, and it did work. I also used supermarket stock powder, which made it a little salty, combined with the bacon.
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I am not sure about this one. It took at least 8 minuets of vigorous stir-frying to get the potato's cooked to what I would consider edible, and even then, they certainly didn't look enticing. The recipe calls for them to be al dente, but we all agreed that potatoes were one vegetable that needs to be cooked " to mush". At the very least, a garnish of spring onion or coriander is neded against the mass of white slivers. Also, the Chinese may consider potatoes as a rice accompaniment, but I felt like I was serving carbs with carbs.
However, we did like the flavor of the sichuan peppers and chillies with the potatoes, and maybe I would consider this dish in another way, such as frying up the pepper mix to sprinkle over bought Fish and Chip shop chips, which are the golden, crunchy chips we prefer.
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