On 05/06/2014 00:39, Sqwertz wrote:
> On Thu, 05 Jun 2014 00:04:42 +0200, Ianlechef wrote:
>
>> On 13/05/2014 01:19, Ken Blake, MVP wrote:> On Mon, 12 May 2014 13:58:05
>> +0200, Ianlechef >
>> > wrote:
>> >
>> >> On 25/03/2014 03:33, Sqwertz wrote:
>> >>> On Mon, 24 Mar 2014 18:07:24 -0700 (PDT),
>> >>> wrote:
>> >>>
>> >>>> On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
>> >>>>> I'm looking for a recipe for a Chinese dish called Kan Siu beef
>> (pronounced
>> >>>>> Can Shaw, apparently). The version I had was very thin strips of beef
>> >>>>> (approx. julienned) with julienned carrots and snippets of green
>> onion.
>> >>>>> It might have been twice cooked until the sauce was absorbed. It
>> was not
>> >>>>> hot, but quite flavorful, so it was more than just soy sauce.
>> >>>>>
>> >>>>> Any ideas?
>> >>>>
>> >>>> I know it has hoisen sauce in it I am looking as well
>> >>>
>> >>> OK, lets revive a 15 year old thread...
>> >>>
>> >>> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
>> >>> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
>> >>> technique: Optionally par-cooking something VIA steaming or frying in
>> >>> oil first, but then transferring to a wok with very minimal oil and
>> >>> sauces and stir-frying until there is practically no moisture left in
>> >>> the dish. A classic example of this is the common Sichuan dry-fried
>> >>> long green beans that most people are familiar with, and that appear
>> >>> on many menus.
>> >>>
>> >>> Once you know how to spell it properly and it's alternate name, you'll
>> >>> find a enough recipes to get you started.
>> >>>
>> >>> Fuscia Dunlop has several "gan bian" style recipes in her book,
>> >>> including this one for beef:
>> >>>
>> >>>
>> http://gourmandistan.com/2011/04/02/...ni-with-clams/
>> >>> (need to add chile oil or flakes)
>> >>>
>> >>> References:
>> >>> [1] The Gourmet Regional Chinese Cookbook; Lee and Lee, 1976
>> >>> [2] Land of Plenty; Dunlop, 2001
>> >>>
>> >>> -sw
>> >>>
>> >>
>> >> > Fuscia
>> >>
>> >> Mind you, searching with the correct first name "Fuschia" might get
>> >> better hits.
>> >>
>> >> (if we're being snarky/helpful)
>> >
>> >
>> > I haven't seen any messages from you (here or anywhere else) in a long
>> > time, whether you call yourself Ianlechef or anything else). So I'm
>> > just writing to say hello. Good to hear from you and I hope you and
>> > Jacquie are both well.
>> >
>> No, you're right, Ken. I've almost dropped out of Usenet. I'm a
>> moderator on Wildfood, and that takes up a lot of my time. Also, running
>> a B&B tends to keep me out of mischief. Thanks for your best wishes.
>> Hope you and the family are well. We're seeing St Helier here in about a
>> fortnight, but I doubt if we'll be doing any asian food as it's not an
>> ideal match for good wines. However if we did, we'd be cooking from Ms
>> Dunlop's magnificent "Every Grain of Rice", which in my not so humble
>> opinion is about the best cook book I've seen for 30 years.
>
> Did you forget anything?
>
> This is why people aren't more helpful on Usenet. The ROI isn't very
> attractive.
>
> -sw
>
Nope, that's inaccurate IMO. Some people enjoy helping others (like Ken,
for example), others take pleasure in never missing an opportunity to
pick up on other peoples' spelling or grammatical mistakes.


--
All the best
Ian