blake murphy wrote:
On Mon, 17 Mar 2008 21:41:47 -0400, "
wrote:

I finally found a really far-too-used copy of this 1974 book (for $1),
and am impressed with it. I made a killer Chicken with Orange Peel &
Dried Red Peppers dish last night from it, even though I didn't have
quite enough of all the ingredients it required. So I am going to find a
decent used copy now.

I know some of the people who post here (or used to post here before it
got so quiet) have the book, and I have a question - Delfs says the
vinegar used is usually white or red - would you think that wherever he
just lists vinegar you'd be justified in using black vinegar? Also, are
there any other quirks in the book where the greater availability of
asian goods these days would cause you to use somewhat different
ingredients?

Thanks for any advice, and for alerting me that this was a book worth
finding.

Ian

glad you like delf's book, ian.

as for the vinegar thing, you'll just have to decide what you like.
i'm not too fond of black vinegar, myself. likely as not i've used
rice vinegar, or added small amounts of rice vinegar where he doesn't
call for it.

i also like the hot bean and sweet bean sauces in the small six oz.
cans that are made by the sze chuan food products co. in taiwan,
though delf may disdain them. bruce cost (in 'asian ingredients')
approves, though.

i've been having a craving for his dry fried beef with carrots and
celery for a while now. give it a whack and see what you think.

i did get some szechuan peppercorns from penzeys, and found them to be
a lot fresher and strong tasting (though much more expensive) than the
bags in the asian stores.

your pal,
blake

I went back and re-read what he said, which was that Szechuan used
'white & red' rice vinegars. I'm guessing that red vinegar is really
similar to black vinegar. I quite like black vinegar myself, but I guess
thats something you can vary without going all inauthentic.

I think you mean the red and blue cans of bean sauce, which I have used
and found OK. There is a Japanese brand of 'Toban Jian' (hot bean sauce)
that uses broad beans available at a local Korean supermarket, though
its a small jar for $6 - I might give it a try though.

I have a Penzeys store within striking distance, so I might give them a try.

I'll try that recipe you like soon - once my incoming visitors leave, I
guess. I liked Dunlop's version, so I'll be interested to see what his
turns out like.

Cheers,

Ian