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Burmese Days

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  1. Here's a list of some resources that may be worth a shot. A classic encyclopedia of antique hallmarks. Mostly antique hallmarks only. https://www.925-1000.com/ Guide to identification with a massive Maker's mark lookup table. Very well organized. Mostly antiques. https://www.kovels.com/marks-identification-guide/identification-help/silver-identification-guide.html If all else fails, reddit communities are always worth a shot. You never know what type of experts are waiting around for a post like this. Here's the subreddit for hallmarks. https://www.reddit.com/r/Hallmarks/
  2. In North American, Sichuan peppercorn can have a vast amount of seeds and stems. It really can vary. I've seen packages where 50% of the peppercorns still had their pits. Other times I've seen packages with less than 25%. Either way, it's clear. North America has bad Sichuan peppercorns. If less than, let's say... 25 percent? of your peppercorns, have their seeds - there's no problem grinding them. It's hard to tell the difference in quality from 5% pits and 10% pits. It's when theirs an exorbitant amount of pits that the "gritty" texture comes about. But if peppercorn produce
  3. Minor correction. That's not leek, it's dacong, aka welsh onion. Leeks are Allium ampeloprasum. Dacong are Allium Fistolum. Leeks are more onion-y while dacong functions mostly as a large scallion. They're often the preferred to scallion in northern china where it is used in a similar way as the south uses scallion. Here's a photo comparing (in order from left to right) dacong, leeks, and scallions. Source
  4. I agree that the ingredients aren't easily accessible and can be pricey. But that was never the goal of this book. It's not made with an American grocery store in mind. And neither is it the reason I bought the book. I wasn't trying to get a Chinese cookbook adapted for an American audience; I was trying to get a Chinese cookbook. One day soon I'll pick up one of Fuchsia's books, and I'm sure I'll love it. But my goal was the see what Chinese recipes looked like with no compromises or substitutions. For that purpose, Sichuan Cuisine has been a great book.
  5. If we're talking about hand pulled noodles, I can't help but plug mthmchris's great noodle pulling guide The guide goes into extreme depth for the average cook - Consider yourself warned But the biang biang noodle recipe is surprisingly easy and makes a great lunch.
  6. How interesting. I would assume it's closer to Latiaozi because it doesn't have any alkaline? It must take a huge amount of skill to pull them thin without any type of dough conditioner. How thin can he make the noodles?
  7. As silly as it is, I actual don't own any of Fuchsia's books. I've just started to get into cooking seriously so I haven't managed to build up my cookbook collection. Sorry I couldn't be of more help.
  8. Ladies and gentlemen, ... It arrived! I ended my last post reflecting on all the effort it took to find this book. I acknowledged that in all likelihood, this book would not be worth the work. I'm happy to say I was wrong. This book is a wonderful find, and I hope all of you get the chance to enjoy it one day. The most interesting part of all is this the recipe layout. I've never seen such cleanly outlined recipes. For the sake of an example, here's the Mapo Tofu recipe from the book. As the colloquial Sichuan dish in the West, it should be a good point of reference for
  9. I looked pretty well but couldn't find any recipes which include any licorice-esque flavors. The closest I found was this spiced ma lai gao but it's spiced with cinnamon and nutmeg. It might be helpful to know where you heared of this type of ma lai gao? Did you try it somewhere or read about it?
  10. Hello everyone, This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her. This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far. Reading it online Early in
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