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