"Jayde" wrote in message thlink.net...
"arby" wrote in message
4.196...
| im looking for a recipe for szechaun boiled beef. i had this at a few
| szechuan and chengdu style restaurants and i want to make it.
| it is a pinkish very tender boiled beef completely smothered in a pile of
| of red hot chili paste...
| i want to make this right away...but couldnt find even one recipe on the
| net for it. only some references to it on restaurant menus...
| also called simmered beef.
| i dont know exactly what cut of beef they use even.
| arby


If what you're describing is Shui Zhu Niu Rou (don't have recipe), Sichuan
peppercorns or hua jiao which gives it that distinctive tingling may be
challenging to find depending on where you live ...

The USDA cracked down on it's ban on import to the United States due to
threat of cankers that destroy citrus crops (even if none were reported
since the official ban.) Many grocers may still have them in stock; they
have a shelf life of about 2 years. The prices may also be increasingly
higher as a result.

~Jayde

The USDA has un-cracked down on sichuan pepper which is *toasted* to kill
pathogens... I have seen it all over the place (relatively speaking) in the
Chinese groceries around here. The peppercorns lose their reddish color and
instead, are a light brown. Holding the bag to my nose it seemed that the
aroma was still there or at least partly still there. You shouldn't have
difficulty finding these heat-treated peppercorns and I think they should
work fine -

"Jayde" wrote in message
thlink.net...

KR wrote:
The USDA has un-cracked down on sichuan pepper which is *toasted* to
kill
pathogens... I have seen it all over the place (relatively speaking)
in the
Chinese groceries around here. The peppercorns lose their reddish
color and
instead, are a light brown. Holding the bag to my nose it seemed that
the
aroma was still there or at least partly still there. You shouldn't
have
difficulty finding these heat-treated peppercorns and I think they
should
work fine -

Hello KR:
Yes, I read somewhere also that heating at very high temperatures /was
the only way to kill/ the cankers. I imagine the east and west coast
would have them. As for where I live, one of these days, I'll have to
visit our little China Town to see if I can find that variety. Thanks
for the info! ~Jayde

"Jayde" wrote in message
thlink.net...

KR wrote:
The USDA has un-cracked down on sichuan pepper which is *toasted* to
kill
pathogens... I have seen it all over the place (relatively speaking)
in the
Chinese groceries around here. The peppercorns lose their reddish
color and
instead, are a light brown. Holding the bag to my nose it seemed that
the
aroma was still there or at least partly still there. You shouldn't
have
difficulty finding these heat-treated peppercorns and I think they
should
work fine -

Hello KR:
Yes, I read somewhere also that heating at very high temperatures /was
the only way to kill/ the cankers. I imagine the east and west coast
would have them. As for where I live, one of these days, I'll have to
visit our little China Town to see if I can find that variety. Thanks
for the info! ~Jayde

yes peter,

"shui zhu" boiled beef was the dish i was looking for, not red cooked
or fried that some posts mention...

i went to spicy and tasty once...but dont remember if i had that
there... i did have it in a fancier chengdu restaurant in flushing that
closed 5 or 10 years ago. it is in fact one of the spiciest dishes on a
chinese menu!

lacking a recipe i used boneless shin beef that was simmered for 4
hours. an excellent premixed chili paste with peanuts, sesame seeds and
oil was added after cooking. it has a photo of a chinese woman chef on
the label.

im not sure if the tenderness of the original dish was from a tender cut
cooked for a very short time, or a muscle such as we used that requires
a very long cooking time, but the result from the shin meat tasted
identical to the restaurant dish.

thank you!
arby







"Peter Dy" wrote in message
. ..

"Peter Dy" wrote in message
. ..
I think in this case it's a special Sichuan preparation called
"shui
zhu".
Such dishes can be made with beef, lamb, fish slices, etc.


Of course, "shui zhu" or "water boiling" isn't special to Sichuan;
but in Sichuan it refers to lightly cooked stuff in a chili and
Sichuan
peppercorn
laden sauce, with lots of oil. Yummy.

In fact, I see now that Dunlop notes: "Sichuan people joke that
outsiders, wary of the fiery local flavors, order this dish in
restaurants in the
hope
of eating something mild and soothing--it's name in Chinese just
means
'beef
boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a
dish based on lashings of chili bean sauce and finished off with a
sizzling
pile
of ground chiles and lip-tingling Sichuan pepper."

Just had a wonderful rendition of the fish version at Spicy and Tasty
in NYC. It's got to be one of my favorite Sichuanese dishes. I'll
post of
pic
of it over at alt.food.binaries soon. Maybe I'll write a NY report
here soon too.

Peter

yes peter,

"shui zhu" boiled beef was the dish i was looking for, not red cooked
or fried that some posts mention...

i went to spicy and tasty once...but dont remember if i had that
there... i did have it in a fancier chengdu restaurant in flushing that
closed 5 or 10 years ago. it is in fact one of the spiciest dishes on a
chinese menu!

lacking a recipe i used boneless shin beef that was simmered for 4
hours. an excellent premixed chili paste with peanuts, sesame seeds and
oil was added after cooking. it has a photo of a chinese woman chef on
the label.

im not sure if the tenderness of the original dish was from a tender cut
cooked for a very short time, or a muscle such as we used that requires
a very long cooking time, but the result from the shin meat tasted
identical to the restaurant dish.

thank you!
arby







"Peter Dy" wrote in message
. ..

"Peter Dy" wrote in message
. ..
I think in this case it's a special Sichuan preparation called
"shui
zhu".
Such dishes can be made with beef, lamb, fish slices, etc.


Of course, "shui zhu" or "water boiling" isn't special to Sichuan;
but in Sichuan it refers to lightly cooked stuff in a chili and
Sichuan
peppercorn
laden sauce, with lots of oil. Yummy.

In fact, I see now that Dunlop notes: "Sichuan people joke that
outsiders, wary of the fiery local flavors, order this dish in
restaurants in the
hope
of eating something mild and soothing--it's name in Chinese just
means
'beef
boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a
dish based on lashings of chili bean sauce and finished off with a
sizzling
pile
of ground chiles and lip-tingling Sichuan pepper."

Just had a wonderful rendition of the fish version at Spicy and Tasty
in NYC. It's got to be one of my favorite Sichuanese dishes. I'll
post of
pic
of it over at alt.food.binaries soon. Maybe I'll write a NY report
here soon too.

Peter

"arby" wrote in message
4.196...
yes peter,

"shui zhu" boiled beef was the dish i was looking for, not red cooked
or fried that some posts mention...


Wow, that's a late reply! What happened? Did you see that someone
posted a recipe for the fish version from the Dunlop book?


i went to spicy and tasty once...but dont remember if i had that
there... i did have it in a fancier chengdu restaurant in flushing that
closed 5 or 10 years ago. it is in fact one of the spiciest dishes on a
chinese menu!

lacking a recipe i used boneless shin beef that was simmered for 4
hours. an excellent premixed chili paste with peanuts, sesame seeds and
oil was added after cooking. it has a photo of a chinese woman chef on
the label.


I know exactly the chili sauce you are talking about. It's awesome! I went
through the entire bottle in like a month. I really recommend it.


im not sure if the tenderness of the original dish was from a tender cut
cooked for a very short time, or a muscle such as we used that requires
a very long cooking time, but the result from the shin meat tasted
identical to the restaurant dish.


I've never had the beef version, so I can't help there. But the Dunlop
recipe seems preferable to using a bottled chili paste.

Last weekend I finally got (or may not have gotten, you hear that, Ashcroft?
I might be joking!) my fresh peppercorns from the Sichuanese hills. Can't
wait to try them out. If anyone is in need of some peppercorns, I have some
from a few years back that are still sealed and that should still be better
than what one can get here. Email me if you are interested. Though I'd
have to know you from this board though, in case Ashcroft tries to set me
up!

Peter

"arby" wrote in message
4.196...
yes peter,

"shui zhu" boiled beef was the dish i was looking for, not red cooked
or fried that some posts mention...


Wow, that's a late reply! What happened? Did you see that someone
posted a recipe for the fish version from the Dunlop book?


i went to spicy and tasty once...but dont remember if i had that
there... i did have it in a fancier chengdu restaurant in flushing that
closed 5 or 10 years ago. it is in fact one of the spiciest dishes on a
chinese menu!

lacking a recipe i used boneless shin beef that was simmered for 4
hours. an excellent premixed chili paste with peanuts, sesame seeds and
oil was added after cooking. it has a photo of a chinese woman chef on
the label.


I know exactly the chili sauce you are talking about. It's awesome! I went
through the entire bottle in like a month. I really recommend it.


im not sure if the tenderness of the original dish was from a tender cut
cooked for a very short time, or a muscle such as we used that requires
a very long cooking time, but the result from the shin meat tasted
identical to the restaurant dish.


I've never had the beef version, so I can't help there. But the Dunlop
recipe seems preferable to using a bottled chili paste.

Last weekend I finally got (or may not have gotten, you hear that, Ashcroft?
I might be joking!) my fresh peppercorns from the Sichuanese hills. Can't
wait to try them out. If anyone is in need of some peppercorns, I have some
from a few years back that are still sealed and that should still be better
than what one can get here. Email me if you are interested. Though I'd
have to know you from this board though, in case Ashcroft tries to set me
up!

Peter

In om,
Peter Dy typed:
I've never had the beef version, so I can't help there. But the
Dunlop recipe seems preferable to using a bottled chili paste.

Hey Peter! I finally ordered Fuschia Dunlop's Land of Plenty cookbook
(thanks to you). I look forward to my Sichuan journey!

snip
I have some from a few years back that are still
sealed and that should still be better than what one can get here.
Email me if you are interested. Though I'd have to know you from
this board though, in case Ashcroft tries to set me up!
Peter

Should we use landlines only, and hire a drop-off man? Just kidding
~Jayde

"Jayde" wrote in message
.net...
In om,
Peter Dy typed:
I've never had the beef version, so I can't help there. But the
Dunlop recipe seems preferable to using a bottled chili paste.

Hey Peter! I finally ordered Fuschia Dunlop's Land of Plenty cookbook
(thanks to you). I look forward to my Sichuan journey!

snip
I have some from a few years back that are still
sealed and that should still be better than what one can get here.
Email me if you are interested. Though I'd have to know you from
this board though, in case Ashcroft tries to set me up!
Peter

Should we use landlines only, and hire a drop-off man? Just kidding
~Jayde
No disposable cells are the only way to go. I still know some people back
from the old neighborhood in Brooklyn if you or Peter need them. I will of
course get 1/2 the peppercorns.
John

"John Droge" wrote in message
nk.net...
No disposable cells are the only way to go. I still know some people
back
from the old neighborhood in Brooklyn if you or Peter need them. I
will of
course get 1/2 the peppercorns.
John

This is becoming to sound more like a drug deal - lol! ~Jayde

"Jayde" wrote in message
.net...
In om,
Peter Dy typed:
I've never had the beef version, so I can't help there. But the
Dunlop recipe seems preferable to using a bottled chili paste.

Hey Peter! I finally ordered Fuschia Dunlop's Land of Plenty cookbook
(thanks to you). I look forward to my Sichuan journey!


I hope you like it. Otherwise, instead of thanking me, you'll be cursing
me!

I wrote here once that I had a problem with some of the amounts in one of
her recipes, which I later retracted somewhat.

Well, after having read through the book a few weeks ago, I really do
recommend cranking up both the chile amounts she gives as well as the
Sichuan peppercorn amounts. Seriously, don't measure out tiny teaspoons of
chilies or peppercorns--just go for close to tablespoon amounts. She even
indicates in one of her recipes that her version is tamed down a good deal
from the original.

Peter

"Jayde" wrote in message
.net...
In om,
Peter Dy typed:
I've never had the beef version, so I can't help there. But the
Dunlop recipe seems preferable to using a bottled chili paste.

Hey Peter! I finally ordered Fuschia Dunlop's Land of Plenty cookbook
(thanks to you). I look forward to my Sichuan journey!


I hope you like it. Otherwise, instead of thanking me, you'll be cursing
me!

I wrote here once that I had a problem with some of the amounts in one of
her recipes, which I later retracted somewhat.

Well, after having read through the book a few weeks ago, I really do
recommend cranking up both the chile amounts she gives as well as the
Sichuan peppercorn amounts. Seriously, don't measure out tiny teaspoons of
chilies or peppercorns--just go for close to tablespoon amounts. She even
indicates in one of her recipes that her version is tamed down a good deal
from the original.

Peter

"John Droge" wrote in message
nk.net...

"Jayde" wrote in message
.net...
In om,
Peter Dy typed:
I've never had the beef version, so I can't help there. But the
Dunlop recipe seems preferable to using a bottled chili paste.

Hey Peter! I finally ordered Fuschia Dunlop's Land of Plenty cookbook
(thanks to you). I look forward to my Sichuan journey!

snip
I have some from a few years back that are still
sealed and that should still be better than what one can get here.
Email me if you are interested. Though I'd have to know you from
this board though, in case Ashcroft tries to set me up!
Peter

Should we use landlines only, and hire a drop-off man? Just kidding
~Jayde
No disposable cells are the only way to go. I still know some people back
from the old neighborhood in Brooklyn if you or Peter need them. I will of
course get 1/2 the peppercorns.


Thanks, John. I was hoping you'd speak up. And half the peppercorns sounds
fine with me.

Oh, Sichuan peppercorns top the list of CNN's article on banned foods! And
mangosteens are listed there too.

Any mangsteen dealers out there, folks? (Just kidding, Ashcroft!
Mangosteens are no good anyways.)

Oh, Canada!

http://money.cnn.com/2004/09/17/pf/b...ex.htm?cnn=yes

Peter

"John Droge" wrote in message
nk.net...

"Jayde" wrote in message
.net...
In om,
Peter Dy typed:
I've never had the beef version, so I can't help there. But the
Dunlop recipe seems preferable to using a bottled chili paste.

Hey Peter! I finally ordered Fuschia Dunlop's Land of Plenty cookbook
(thanks to you). I look forward to my Sichuan journey!

snip
I have some from a few years back that are still
sealed and that should still be better than what one can get here.
Email me if you are interested. Though I'd have to know you from
this board though, in case Ashcroft tries to set me up!
Peter

Should we use landlines only, and hire a drop-off man? Just kidding
~Jayde
No disposable cells are the only way to go. I still know some people back
from the old neighborhood in Brooklyn if you or Peter need them. I will of
course get 1/2 the peppercorns.


Thanks, John. I was hoping you'd speak up. And half the peppercorns sounds
fine with me.

Oh, Sichuan peppercorns top the list of CNN's article on banned foods! And
mangosteens are listed there too.

Any mangsteen dealers out there, folks? (Just kidding, Ashcroft!
Mangosteens are no good anyways.)

Oh, Canada!

http://money.cnn.com/2004/09/17/pf/b...ex.htm?cnn=yes

Peter

In om,
Peter Dy typed:
snip
Seriously, don't measure out tiny
teaspoons of chilies or peppercorns--just go for close to tablespoon
amounts. She even indicates in one of her recipes that her version
is tamed down a good deal from the original. Peter

Yes, some authors do admit that they lessen the amount required to
please a wider audience, so I do the same thing as you, pretty much
double or triple the amount.

I also "add", not substitute, fresh Habaneros with seeds and all for the
desired heat effect (especially for a few Korean dishes), since there
are times when I can't find a specific variety in our Asian markets, or
supermarkets. When using Habaneros though, it can effectively overwhelm
the "flavors" of chilies, so I found it to be a delicate balancing act -
heat AND flavor. I have to admit though, I love some foods real hot!
~Jayde