Comments on: Indulgence http://www.progressivedinnerparty.net/2009/07/06/indulgence/ Wed, 10 Mar 2010 10:58:34 +0000 http://wordpress.org/?v=abc hourly 1 By: FDB http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2607 FDB Wed, 02 Sep 2009 22:18:32 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2607 Nice combo! Nice combo!

]]> By: Zoe http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2606 Zoe Wed, 02 Sep 2009 10:55:50 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2606 Would be orsm with goat. I'm making it again this weekend for Owy's beer judging class, who are meeting here. That should be a laff. Would be orsm with goat. I’m making it again this weekend for Owy’s beer judging class, who are meeting here. That should be a laff.

]]> By: FDB http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2604 FDB Wed, 02 Sep 2009 07:34:40 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2604 I am about to embark on this 2-day chilli extravaganza right now, with goat topside. I couldn't find sand ginger or lily buds at my local, and only the 9% broad bean version of the paste from Lee Kum Kee, but still filled with utterly unfounded confidence I sail on. I am about to embark on this 2-day chilli extravaganza right now, with goat topside. I couldn’t find sand ginger or lily buds at my local, and only the 9% broad bean version of the paste from Lee Kum Kee, but still filled with utterly unfounded confidence I sail on.

]]> By: ampersand duck http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2131 ampersand duck Wed, 08 Jul 2009 12:29:20 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2131 Phew, you just saved Helen from a virtual headbutt... yes please! Phew, you just saved Helen from a virtual headbutt… yes please!

]]> By: Zoe http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2129 Zoe Wed, 08 Jul 2009 10:53:36 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2129 Ducky, I can make little chinese tea cups of it for your studio opening if you like - it would be a great little warmer-upper. Ducky, I can make little chinese tea cups of it for your studio opening if you like – it would be a great little warmer-upper.

]]> By: Helen http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2126 Helen Wed, 08 Jul 2009 05:30:38 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2126 No! Mine!! [Elbows &Duck] No! Mine!! [Elbows &Duck]

]]> By: ampersand duck http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2125 ampersand duck Wed, 08 Jul 2009 05:21:36 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2125 Oh my stars, are there leftovers? Ring me if there are and I'll be across to clean them up... on my knees, if I have to. Oh my stars, are there leftovers? Ring me if there are and I’ll be across to clean them up… on my knees, if I have to.

]]> By: Zoe http://www.progressivedinnerparty.net/2009/07/06/indulgence/comment-page-1/#comment-2119 Zoe Tue, 07 Jul 2009 11:31:59 +0000 http://www.progressivedinnerparty.net/?p=2163#comment-2119 Mark, my preference originated with my devotion to Fuchsia Dunlop, a Sichuan expert, and trying a few versions to find my fave, which is this one: <img src="http://www.progressivedinnerparty.net/wp-content/uploads/2009/07/IMG_3347.JPG" class="center frame" /> And yes, it does come in a smaller jar than this 1.3 kg version ;) To me it tastes fuller and has greater depth of flavour than soy bean versions. The <a href="http://www.chow.com/photos/267365" rel="nofollow">Chowhound forum</a> (which did Dunlop's books as their cook-along "Cookbook of the Month") and <a href="http://www.kitchenchick.com/2007/02/the_chinese_pan.html" rel="nofollow">this post at Kitchen Chick</a> have photos of the Chinese characters for broad (aka fava) beans if you want to go hunting. The Sichuanese versions might have things like Pixian or doubanjiang on the label. Other versions might be labelled Toban Djan or Chilli Bean Sauce, and the Lee Kum Kee version is spoken of as a pretty good, widely available one. I've had a bad Lee Kum Kee version labelled "ma po tofu sauce", ma po tofu being a famous traditional dish using this seasoning. Whatever kind you get, heat it in hot oil for about 30 seconds to release the flavour before adding other ingredients. Thanks for the link suggestion, which I'll follow. Mark, my preference originated with my devotion to Fuchsia Dunlop, a Sichuan expert, and trying a few versions to find my fave, which is this one:

And yes, it does come in a smaller jar than this 1.3 kg version ;) To me it tastes fuller and has greater depth of flavour than soy bean versions.

The Chowhound forum (which did Dunlop’s books as their cook-along “Cookbook of the Month”) and this post at Kitchen Chick have photos of the Chinese characters for broad (aka fava) beans if you want to go hunting.

The Sichuanese versions might have things like Pixian or doubanjiang on the label. Other versions might be labelled Toban Djan or Chilli Bean Sauce, and the Lee Kum Kee version is spoken of as a pretty good, widely available one. I’ve had a bad Lee Kum Kee version labelled “ma po tofu sauce”, ma po tofu being a famous traditional dish using this seasoning. Whatever kind you get, heat it in hot oil for about 30 seconds to release the flavour before adding other ingredients.

Thanks for the link suggestion, which I’ll follow.

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