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?
>
> karen

I know it has hoisen sauce in it I am looking as well

On 3/24/2014 9:07 PM, 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?
>>
>> karen
>
> I know it has hoisen sauce in it I am looking as well
>

Sounds similar to Mongolian Beef.

On Monday, March 24, 2014 9:32:30 PM UTC-4, Travis McGee wrote:
> On 3/24/2014 9:07 PM, 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?
>
> >>
>
> >> karen
>
> >
>
> > I know it has hoisen sauce in it I am looking as well
>
> >
>
>
>
> Sounds similar to Mongolian Beef.

Mongolian Beef? Is there such a thing? Ghengis and buddies were sheep people. But let's just find out what Mongolian beef really is...
http://en.wikipedia.org/wiki/Mongolian_beef

{
The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term "Mongolian" is rather meant to imply an "exotic" type of food.

}

On 6/11/2014 4:04 PM, A Moose in Love wrote:
> Ghengis and buddies were sheep people.


Like your nazi buddies...


>

> Your beloved filth threw white phosphorus at my aunt in Hanover. But
> then you don't know that do you???
> WW2 was about power. Germany must not get too strong. Had the
> English shown proper diplomacy instead of
> declaring war on Germany, then WW2 would not have happened. WW2 is
> the fault of Britain.

>

> You would have lost to the Japs had you not committed war crimes and
> murdered hundreds of thousands of innocent civilians.

>

> Nothing wrong with drug use. Abuse is a different story. If you can
> control your heroin use, you will find that good heroin unlocks
> creativity.

>

> And let's hear your reasoning as to why the Great British Empire
> invaded and declared war onGermany? You are afraid to address that
> issue.

>

> As for the Polish stuff; Germany wanted a return of lands that were
> stolen from her after WW1.

>

> You are attempting to justify war crimes committed by your side.

>

> Let me axe you a question: If I go to my place, shoot up some
> heroin, and watch Star Trek, what damage have I done to society?

>

> And by the way, Germany did not start WW1; She stood by her ally and
> did not intend to create a world war. That world war was started by
> the 'allies'. Ditto for WW2. She did not intend to start a world war.

> wrote in message
...
> 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?
>>
>> karen
>
> I know it has hoisen sauce in it I am looking as well

If Karen hasn't found it in the past 15 years, why hasn't she moved on?

Might it be Char Siu?

On Monday, March 24, 2014 6:45:07 PM UTC-7, Pico Rico wrote:
> > wrote in message
>
> ...
>
> > 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?
>
> >>
>
> >> karen
>
> >
>
> > I know it has hoisen sauce in it I am looking as well
>
>
>
> If Karen hasn't found it in the past 15 years, why hasn't she moved on?
>
>
>
> Might it be Char Siu?

Some people just can't let go....

On Tuesday, March 25, 2014 12:33:46 PM UTC+10, Sqwertz 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).
>
> "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:

"Kan siu" is fine. Cantonese. "Kan shao" or "gan shao" (depending on your choice of romanisation) is Mandarin (cf char siu & char shao). "Kan siu/shao" = dry cooking/roasting, "kan/gan bian" = dry stirring/frying.

Not sure about more obscure; "kan shao cooking" yields about 70 times the google hits of "gan bian cooking".

On Tuesday, March 25, 2014 2:26:19 PM UTC+10, Sqwertz wrote:
> On Mon, 24 Mar 2014 21:00:31 -0700 (PDT), Timo wrote:
> > On Tuesday, March 25, 2014 12:33:46 PM UTC+10, Sqwertz 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).
> >>
> >> "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:
> >
> > "Kan siu" is fine.
>
> And how far does that get you on Google?

Google searchability is not the same as correctness. To repeat, I said that "kan siu" is correct Cantonese. It isn't a mis-spelling on "kan shao", it's a different language.

> Correction 5,000 hits for '"gan BIAN" recipe' (with an 'A', not 'E').

If you want to whine about google search results:
"gan shao" recipe: 4,110 results
"kan shao" recipe: 2,670 results
"gan bian" recipe: 4,930 results

> Siu means roast. This is NOT a roasted dish.

As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.

Are you now going to find some websites that agree with me and claim some kind of "victory"?

On Mon, 24 Mar 2014 22:08:00 -0700 (PDT), Timo
> wrote:

>
> If you want to whine about google search results:
> "gan shao" recipe: 4,110 results
> "kan shao" recipe: 2,670 results
> "gan bian" recipe: 4,930 results
>
> > Siu means roast. This is NOT a roasted dish.
>
> As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
>
> Are you now going to find some websites that agree with me and claim some kind of "victory"?

Thanks for all your various spellings! Looked up gan bian and the
very first recipe I saw was something I'd like to try ASAP.
http://www.saveur.com/article/Recipe...Fry-Green-Bean
Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
beans (I'm sure there's more) are a less fussy form of this? It seems
to fit the bill.


--

Good Food.
Good Friends.
Good Memories.

On Tuesday, March 25, 2014 11:03:12 PM UTC+10, sf wrote:
> Timo wrote:
>
> > "gan shao" recipe: 4,110 results
> > "kan shao" recipe: 2,670 results
> > "gan bian" recipe: 4,930 results
>
> Thanks for all your various spellings! Looked up gan bian and the
> very first recipe I saw was something I'd like to try ASAP.
> http://www.saveur.com/article/Recipe...Fry-Green-Bean

Also worth trying in English:
"dry cooked" recipe: 17,900 results
"dry fried" recipe: 61,000 results

> Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
> beans (I'm sure there's more) are a less fussy form of this? It seems
> to fit the bill.

Could be. Stir fry very hot, so that the liquid seasonings evaporate, leaving a little thickened (by evaporation) residue. That's gan shao/gan bian. Contrast with the style where you stirfry, and thicken the sauce at the end using starch.

On Tue, 25 Mar 2014 12:49:12 -0700 (PDT), Timo
> wrote:

> On Tuesday, March 25, 2014 11:03:12 PM UTC+10, sf wrote:
> > Timo wrote:
> >
> > > "gan shao" recipe: 4,110 results
> > > "kan shao" recipe: 2,670 results
> > > "gan bian" recipe: 4,930 results
> >
> > Thanks for all your various spellings! Looked up gan bian and the
> > very first recipe I saw was something I'd like to try ASAP.
> > http://www.saveur.com/article/Recipe...Fry-Green-Bean
>
> Also worth trying in English:
> "dry cooked" recipe: 17,900 results
> "dry fried" recipe: 61,000 results
>
> > Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
> > beans (I'm sure there's more) are a less fussy form of this? It seems
> > to fit the bill.
>
> Could be. Stir fry very hot, so that the liquid seasonings evaporate, leaving a little thickened (by evaporation) residue. That's gan shao/gan bian. Contrast with the style where you stirfry, and thicken the sauce at the end using starch.

There's no sauce on salt & pepper "whatever", thanks.


--

Good Food.
Good Friends.
Good Memories.

On Wednesday, March 26, 2014 2:39:28 AM UTC+10, Sqwertz wrote:
> On Tue, 25 Mar 2014 06:03:12 -0700, sf wrote:
> > Timo wrote:
> >>
> >> If you want to whine about google search results:
> >> "gan shao" recipe: 4,110 results
> >> "kan shao" recipe: 2,670 results
> >> "gan bian" recipe: 4,930 results
> >>
> >>> Siu means roast. This is NOT a roasted dish.
> >>
> >> As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
> >>
> >> Are you now going to find some websites that agree with me and claim some kind of "victory"?
>
> Typical narcissist. Snips all the arguments out of context, deny
> everything, and imply that they were right even though they got their
> ass handed to them on a sizzling platter. This guy is completely
> bonkers.

Are you claiming that "kan siu" isn't correct Cantonese?

Are you claiming that "siu/shao" isn't used for dishes that aren't roasted?

Are you claiming that "kan/gan shao" (+ recipe) doesn't give a similar number of google hits to "gan bian"?

If you aren't claiming any of those, what is your problem? If you don't claim those things, then you agree with what I said. So what would be this "ass handing"?

If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.

On 3/25/2014 9:41 AM, Timo wrote:
>
> Are you claiming that "kan siu" isn't correct Cantonese?
>
> Are you claiming that "siu/shao" isn't used for dishes that aren't roasted?
>
> Are you claiming that "kan/gan shao" (+ recipe) doesn't give a similar number of google hits to "gan bian"?
>
> If you aren't claiming any of those, what is your problem? If you don't claim those things, then you agree with what I said. So what would be this "ass handing"?
>
> If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
>

Forget it Timo... it's Chinatown.

On Tue, 25 Mar 2014 12:41:37 -0700 (PDT), Timo
> wrote:

> If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.

Didn't you get the memo? He's always right (at least in his own
mind).


--

Good Food.
Good Friends.
Good Memories.

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)
--
All the best
Ian

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.

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.

--
All the best
Ian

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

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

On 05/06/2014 17:57, Sqwertz wrote:
> Oh, go **** yourself you. I never did like your unbudging, snotty
> hollier-than-thou attitude. You heard what you wanted to hear from
> conversations past and I wasted my time genuinely trying to help you.
Help me? Wierd. I didn't ask for your nor anyone else's help.

What happened was that sqertz corrected Oliver RDO, with a very acid
tone, picking him up on a spelling mistake.

I quote

"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"

In that post, he made a spelling mistake, which I in turn picked him
up on, to try to point out that no one was above making minor spelling
mistakes - I could also have pointed out that there was a grammatical
error as well, he should have said "its alternate name" (without the
apostrophe).

It's always a bad idea to pick others up on spelling mistakes, as your
latest post shows - the expression YOU wanted was "Holier-than-thou"

What a shame that a once fine newsgroup should descend to this.

--
All the best
Ian

On Monday, May 12, 2014 4:58:05 AM UTC-7, Ianlechef wrote:
> On 25/03/2014 03:33, Sqwertz wrote:
>

>
> > Fuscia Dunlop has several "gan bian" style recipes in her book,
> > including this one for beef:
>

>
> > Fuscia
>

> Mind you, searching with the correct first name "Fuschia" might get
> better hits.
>
>

Another victim of Usenet correction syndrome. I pray I do not succumb as
well.

If Ms. D is named after the plant, the plant in turn is named after the
discoverer, a German.

Herr Fuchs (i.e. Mr. Fox) We know this is right because the "ch" sound
precedes the s.
Therefore, Fuchsia. (Cf. Herr Freese --> Freesia)
Therefore, Fuchsia Dunlop.

Sqwertz > wrote in
:

> It's no wonder there are very few and far between serious food
> discussions here, and that alt.food.asian is completely dead.
>
Um, Steve, does that mean that you are feeling some guilt over having
contributed to killing off alt.food.fast-food? Or, do you think that fast
food was never a subject worthy of serious discussion, so your
contributions to killing off that group were perfectly fine? Just curious.
>
> -sw



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On 5/12/2014 4:10 PM, Sqwertz 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)
>
> There was no snarkyness intended in my post, asshole. As for the typo
> and your spelling flame, there was no reason to spell it right since I
> graciously included the link the recipe.
>
> This is whet you get when you post something helpful to the group:
> Once narcissistic ****er from Australia and some other petty
> petite piqûre from France, both who want to start ****ing matches.
> It's no wonder there are very few and far between serious food
> discussions here, and that alt.food.asian is completely dead.
>
> -sw
>
Another group you and Marty have killed off, isn't it?