The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:

See http://www.nytimes.com/2007/02/04/ma.../04food.t.html

I got my copy of the book last week, finally, and made Gen Tso's chicken
last night. It came out very well indeed.

Ian

ian wrote:
>
> The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
> cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:
>
> See http://www.nytimes.com/2007/02/04/ma.../04food.t.html
>
> I got my copy of the book last week, finally, and made Gen Tso's chicken
> last night. It came out very well indeed.
>
> Ian

lol..."Hunan Resources". nice that there's a full
recipe there as well. i've only started reading the
new book recently [still have not progressed further
than Sichuan cookery since my last trip]. the more
i read about Hunan cookery the more keen i am to cut
short my stay in Yunnan province

btw, was it you who asked about facing heaven chilis
a few months back? i'll post a link to the pics if
you are [or anyone else is] interested.

cheers

Hello, ian!
You wrote on Sun, 04 Feb 2007 16:54:20 -0500:

i> See http://www.nytimes.com/2007/02/04/ma.../04food.t.html

i> I got my copy of the book last week, finally, and made Gen
i> Tso's chicken last night. It came out very well indeed.

The recipe looks very interesting! I had not realized that the
dish was not originally sweet and I must try it.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Saudades d(-_-)b" > wrote:
> ian wrote:
> > [ . . . ]
> btw, was it you who asked about facing heaven chilis
> a few months back? i'll post a link to the pics if
> you are [or anyone else is] interested.
>
> cheers

Called Prik Chii Faa in Thai.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

Saudades d(-_-)b wrote:
> ian wrote:
>>
>> The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
>> cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:
>>
>> See http://www.nytimes.com/2007/02/04/ma.../04food.t.html
>>
>> I got my copy of the book last week, finally, and made Gen Tso's
>> chicken last night. It came out very well indeed.
>>
>> Ian
>
> lol..."Hunan Resources". nice that there's a full recipe there as well.
> i've only started reading the new book recently [still have not
> progressed further than Sichuan cookery since my last trip]. the more i
> read about Hunan cookery the more keen i am to cut short my stay in
> Yunnan province

Its a nice book, and I am looking forward to cooking more with it. I
thought the NYT did a nice job too.

>
> btw, was it you who asked about facing heaven chilis a few months back?
> i'll post a link to the pics if you are [or anyone else is] interested.

Yes, I think it was me - but someone back then posted links to some pix,
so I am clear enough on that now - but thanks for remembering.

Ian

Steve Wertz wrote:
> On Sun, 04 Feb 2007 16:54:20 -0500, ian wrote:
>
>> The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
>> cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:
>>
>> See http://www.nytimes.com/2007/02/04/ma.../04food.t.html
>>
>> I got my copy of the book last week, finally, and made Gen Tso's chicken
>> last night. It came out very well indeed.
>
> Except for the addition of tomato paste and lack of peanuts,
> that's almost the same as her Gung Bao (Kung Pao) chicken recipe.
>
> -sw

The chicken pieces are coated in egg white and deep fried.
The result is hardly the same thing at all. These are not 2 dishes that
anyone would confuse, should they show up on the same table.

Cheers,

Ian

Steve Wertz wrote:
> On Thu, 08 Feb 2007 21:47:25 -0500, ian wrote:
>
>> Steve Wertz wrote:
>>> On Sun, 04 Feb 2007 16:54:20 -0500, ian wrote:
>>>
>>>> The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
>>>> cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:
>>>>
>>>> See http://www.nytimes.com/2007/02/04/ma.../04food.t.html
>>>>
>>>> I got my copy of the book last week, finally, and made Gen Tso's chicken
>>>> last night. It came out very well indeed.
>>> Except for the addition of tomato paste and lack of peanuts,
>>> that's almost the same as her Gung Bao (Kung Pao) chicken recipe.
>>>
>>> -sw
>> The chicken pieces are coated in egg white and deep fried.
>> The result is hardly the same thing at all. These are not 2 dishes that
>> anyone would confuse, should they show up on the same table.
>
> But they'll still taste very similar.
>
> -sw

I intended to be quite vociferous in my reply, but I took the trouble to
actually compare the recipes, and I have to admit that they are quite
similar. The coating on the chicken changes the feel of the dish to some
extent, as does the lesser (I think) ginger taste, the tomato paste,
the lack of peanuts and lack of sechuan pepper. The Taiwanese version
also uses rice vinegar instead of Chinkiang, though the 'US' version
uses the latter.

I added red, yellow, and green peppers to my dish, and they blended very
well, but they may also have made the dish less like Kung Pao.

Funny how small changes can lead to something perceived as quite different.

Thanks,

ian

On Sat, 10 Feb 2007 13:36:07 -0600, Steve Wertz
> wrote:

>On Fri, 09 Feb 2007 21:01:28 -0500, ian wrote:
>
>> Funny how small changes can lead to something perceived as quite different.
>
>I will be trying the recipe soon and give my critique. I usually
>use black rice vinegar for everything that calls for rice
>vinegar.
>
>-sw

doesn't that have a much stronger flavor? or are black rice vinegar
and black vinegar two different things?

your pal,
blake

On Mon, 12 Feb 2007 01:48:12 GMT, Steve Wertz
> wrote:

>On Sun, 11 Feb 2007 15:48:27 GMT, blake murphy wrote:
>
>> On Sat, 10 Feb 2007 13:36:07 -0600, Steve Wertz
>> > wrote:
>>
>>>On Fri, 09 Feb 2007 21:01:28 -0500, ian wrote:
>>>
>>>> Funny how small changes can lead to something perceived as quite different.
>>>
>>>I will be trying the recipe soon and give my critique. I usually
>>>use black rice vinegar for everything that calls for rice
>>>vinegar.
>>
>> doesn't that have a much stronger flavor? or are black rice vinegar
>> and black vinegar two different things?
>
>Yes. It has a malty flavor. I should have also said I use red
>rice vinegar, too. But rarely ever white rice vinegar unless I'm
>marinating carrot and daikon for salads or banh mi.
>
>-sw

i sometimes use 'white' rice vinegar to briefly marinate celery pieces
for fried rice, or sliced broccoli stalks in other dishes. it makes
me feel useful.

your pal,
blake