Comments on: Dry Frying Illustrated http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/ Thu, 20 Nov 2008 12:58:59 +0000 http://wordpress.org/?v=1.5.2 Comment on Dry Frying Illustrated by: Kady http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2864 Mon, 20 Mar 2006 01:19:19 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2864 Hi Barbara, I wanted to let you know that I just tried the dry fry technique and love it! I linked your post on dry frying to my <a href="http://gourmetish.blogspot.com/2006/03/dry-fry-long-beans.html" rel="nofollow">post</a> today. Hi Barbara, I wanted to let you know that I just tried the dry fry technique and love it! I linked your post on dry frying to my post today.

]]> Comment on Dry Frying Illustrated by: Barbara http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2767 Mon, 13 Mar 2006 03:00:59 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2767 Welcome, Kady! I am glad you found this helpful. Yes, the shredded Sichuan beef uses the same technique! Let me know how it goes. Welcome, Kady! I am glad you found this helpful.

Yes, the shredded Sichuan beef uses the same technique! Let me know how it goes.

]]> Comment on Dry Frying Illustrated by: Kady http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2747 Sun, 12 Mar 2006 07:14:15 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2747 Hi Barbara, I'm so excited to try this recipe. I'm obsessed with Asian food and eat long beans at least a week or two of every month. However, I have never tried the dry frying method and am really excited to try it this week. If that goes well I'm going to try Sichuan beef (which I believe also uses the gan bian method). Thanks for the great post! Hi Barbara, I’m so excited to try this recipe. I’m obsessed with Asian food and eat long beans at least a week or two of every month. However, I have never tried the dry frying method and am really excited to try it this week. If that goes well I’m going to try Sichuan beef (which I believe also uses the gan bian method). Thanks for the great post!

]]> Comment on Dry Frying Illustrated by: Barbara http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2719 Fri, 10 Mar 2006 16:47:41 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2719 Nessie--here is some information on the preserved Chinese olive--you can buy them in brine in cans at the Asian market. They would probably take the place of either the dried shrimp or the preserved vegetable in my recipe--I cannot imagine that three salty ingredients would be used. http://www.thaifoodandtravel.com/features/blackol.html Nessie–here is some information on the preserved Chinese olive–you can buy them in brine in cans at the Asian market. They would probably take the place of either the dried shrimp or the preserved vegetable in my recipe–I cannot imagine that three salty ingredients would be used.

http://www.thaifoodandtravel.com/features/blackol.html

]]> Comment on Dry Frying Illustrated by: Nessie http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2681 Wed, 08 Mar 2006 05:13:56 +0000 http://www.tigersandstrawberries.com/2005/12/19/dry-frying-illustrated/#comment-2681 This is my favourite dish!! we alwyas order it when we go out for dinner and I have been searching every where for the recipe. I have eaten it when its cooked with 'preserved chinese black olives'...do you know anything about this ingredient? Thanks :) This is my favourite dish!! we alwyas order it when we go out for dinner and I have been searching every where for the recipe. I have eaten it when its cooked with ‘preserved chinese black olives’…do you know anything about this ingredient? Thanks :)

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