On 6/5/2014 5:32 AM, Ianlechef wrote:
> 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.

Most all my usual newsgroups are pretty dead now.. haven't seen anything in a.f.s
for quite some time. I guess I could spin up the raw or cured salmon debate for old
time sake.

--
Dan