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