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liuzhou

liuzhou

5 hours ago, ElsieD said:

I'm not posting this here for it's looks, but John came across an interesting (to us) recipe for an Asian style rack of lamb.  We had it tonight and it was very good.  The link to the recipe is here:

https://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/recipe-asian-style-rack-of-lamb-with-sticky-risotto/article22176798/

 

I can't see anything wrong with the looks of that dish.

 

However, I feel obliged to take issue, not with you, but with the writer of the recipe. She states that "China's Hunan province is famous for its lamb dishes."

 

I lived in Hunan for two years, twenty years ago, and still visit several times a year. Lamb is almost completely absent from the cuisine. In China, lamb is only really popular in the north-west, thousands of miles from Hunan. With one exception. Street vendors from the north-west appear all over China selling grilled "lamb" skewers (except the meat is rarely lamb. More like lambs' grandmothers. She probably thinks General Tso's is from Hunan, too.

 

The recipe reads as being a lot more Thai than Hunanese. Lime, for example is very rare in China and unknown in Hunan.

 

Please note I'm not finding fault with the recipe in any way. It sounds and looks great. I just find fault with the nonsensical back story.

 

liuzhou

liuzhou

5 hours ago, ElsieD said:

I'm not posting this here for it's looks, but John came across an interesting (to us) recipe for an Asian style rack of lamb.  We had it tonight and it was very good.  The link to the recipe is here:

https://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/recipe-asian-style-rack-of-lamb-with-sticky-risotto/article22176798/

 

I can't see anything wrong with the looks of that dish.

 

However, I feel obliged to take issue, not with you, but with the writer of the recipe. She states that "China's Hunan province is famous for its lamb dishes."

 

I lived in Hunan for two years, twenty years ago, and still visit several times a year. Lamb is almost completely absent from the cuisine. In China, lamb is only really popular in the north-west, thousands of miles from Hunan. With one exception. Street vendors from the north-west appear all over China selling grilled "lamb" skewers (except the meat is rarely lamb. More like lambs' grandmothers. She probably thinks General Tso's is from Hunan, too

 

The recipe reads as being a lot more Thai than Hunanese. Lime, for example is very rare in China and unknown in Hunan.

 

Please note I'm not finding fault with the recipe in any way it sounds and looks great. I just find fault with the nonsensical back story.

 

liuzhou

liuzhou

5 hours ago, ElsieD said:

I'm not posting this here for it's looks, but John came across an interesting (to us) recipe for an Asian style rack of lamb.  We had it tonight and it was very good.  The link to the recipe is here:

https://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/recipe-asian-style-rack-of-lamb-with-sticky-risotto/article22176798/

 

I can't see anything wrong with the looks of that dish.

 

However, I feel obliged to take issue, not with you, but with the writer of the recipe. She states that "China's Hunan province is famous for its lamb dishes."

 

I lived in Hunan for two years, twenty years ago, and still visit several times a year. Lamb is almost completely absent from the cuisine. In China, lamb is only really popular in the north-west, thousands of miles from Hunan. With one exception. Street vendors from the north-west appear all over China selling grilled "lamb" skewers (except the meat is rarely lamb. More like lambs' grandmothers. SHe probably thinks General Tso's is from Hunan, too

 

The recipe reads as being a lot more Thai than Hunanese. Lime, for example is very rare in China and unknown in Hunan.

 

Please note I'm not finding fault with the recipe in any way it sounds and looks great. I just find fault with the nonsensical back story.

 

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