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Ground Pork


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3 hours ago, SLB said:

I am hearing a clear direction for my 2021 cooking, I guess I better find me a good starter book. 

 

There are certainly enough such books out there. However, some are great; some embarrasingly awful. Tread carefully.

First, I would suggest deciding whatyou really want. Chinese as cooked and eaten in China or Chinese-American or Chinese as adapted wherever you live.

Then narrow down further. Do you want an overall picture or to concentrate on a particular style/region? China doesn't have one cuisine. It has many.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Got it. 

 

I'll probably study the terrain for long past the time this pork will be in my freezer . . . .

 

There are three different pork-based meatballs that are already in my regular rotation.  One is from Marcella Hazan, it's tiny and gets fried, and then baked into a bech-pasta situation.  Mine have never been as tiny as Ms. Hazan prescribed, I just lose my mind with that; but, still small enough to successfully fry.  

 

I also make a Mexican pork-beef meatball from Diana Kennedy for "albondiga" soup; this is possibly similar to what @Darienne mentioned upthread.  

 

And also a pork-forward meatball, which is ultimately flattened to thinner than a pancake for shallow-frying, called a "pachola'.  I think this is also from Diana Kennedy, but I don't remember.  

 

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4 hours ago, SLB said:

As I said, Chinese food is one of the cuisines that I eat almost exclusively out.  Or did, anyway.  

 

I am hearing a clear direction for my 2021 cooking, I guess I better find me a good starter book. 

 

Hsiao-Ching Chou -- Chinese Soul Food:  A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

http://amzn.com/1632171236

 

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