What Does Fresh Turmeric Taste Like?

I very abjectly apologize for keeping everyone in suspense over the question of what, exactly does fresh turmeric taste like. I didn’t get to apply my culinary skills to that conundrum until last night, and then, instead of blogging about it, I blogged about cats instead. Why:? Because I am wicked, and wanted people’s minds […]

From Land of Plenty: Rabbit with Sichuan Pepper

I think that Fuchsia Dunlop’s book, Land of Plenty, is probably the single Chinese cookbook from which I have cooked the most recipes. My copy is already dog-eared and stained by the kisses of soy sauce and sesame oil; in the photo to the right you can see that I also have various recipes marked, […]

Lamb, Gai Lan and Three Peppers

Once I discovered that stir fried lamb flank steak is delicious when I made the Beijing Stir Fried Lamb, Leeks and Cilantro, I knew I would have to experiment with the concept again. And since I had another three quarters of a pound of the little steaks in my freezer, and about one half pound […]

Dry Frying Illustrated

I really like my new stove. It allows me to properly dry fry string beans without taking for bloody ever about it. That is so terribly cool. Dry-frying (gan bian) is one of six uniquely Sichuanese cooking techniques that Fuscia Dunlop covers in her cookbook, Land of Plenty. It involves food cut into slivers or […]

Stir Fried Bay Scallops with Greens

This was the first meal I made on the AGA. In the illustration to the right, you can see that I am cooking scallops, and in the lower left corner, you can see what I was cooking with them–snow pea tips. Those little sprouty-looking guys are the very tender tips to the snow pea shoots–that […]

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