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Sweet and Sour Spare Ribs
I finally made the Sweet and Sour Spare Ribs recipe that I had found in Fuchsia Dunlop’s Revolutionary Chinese Cookbook. The flavor was spot on; however, the ribs ended up a bit dry and overcooked. I found the recipe instructions to be a bit vague in terms of cooking time. In her recipe, I boiled,…
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Review: Revolutionary Chinese Cookbook by Fuchsia Dunlop
Amazon just sent me Fuchsia Dunlop’s Revolutionary Chinese Cookbook. This cookbook exhaustively covers Hunan cuisine. Literally. I was exhausted from reading the cookbook. The introduction? 43 pages. Four paragraphs on bean curds. Two paragraphs on garlic. It all adds up. The first recipe is Sweet-and-Sour Spare Ribs. All recipes include the name in Chinese characters…
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Time Magazine is Wrong About China
Time: Kentucky Fried Rice. Starbucks has the gall to sling its lattes for coffee connoisseurs in Vienna, and Budweiser peddles its brew in Belgium. So why shouldn’t Yum Brands–the Louisville, Ky.-based company that owns KFC, Pizza Hut, Taco Bell and more–sell dumplings in a fast-growing market where Chinese food is just called food? In an…