Hot Sour Salty Sweet: Recipe Discussion, Links, & Previous Picks and Pans
February 2007 Cookbook of the Month. Use this thread to discuss which recipes you are planning to try from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid. Get tips from other hounds or list other online resources here such as recipe links. Maybe even search out other like-minded hounds and have a cook-off on the same recipe.
Feel free to post short reviews of recipes you may have already tried in this thread (picks and pans), but full length recipes should be posted in the appropriate section thread.
A reminder that the verbatim copying of recipes to the boards is violation of the copyright of the original author. Posts with copied recipes will be removed.
I don't have a wok, and while I haven't cooked everything in the book I ve always managed to work the recipe into a different pan if a wok is called for.
My lack of wok is only due to not having found exactly what I wanted, until this week that is - I have a new wok winging its way to me as we speak. But to answer the question if a recipe calls for a wok I try and think of how to make it work with another pan, if I don't think a dutch oven type vessel will work on the stove top I tend to use a frying pan and while I'm sure it aint perfect seems to get the job done for me.
Edit...oops I'm actually talking about the wrong book - I have only cooked two or three recipes out of this book.
I'm excited that a cookbook I already own was chosen! This is one of the most lovely cookbooks I've seen -- the photos and the cultural information are just wonderful. I had actually made a resolution to cook more from this book this winter.
A few favorites so far are Lao Hot and Sour Soup with Fish (pg. 57), Spicy Cucumber Salad (pg. 79), Laab Gai (pg. 196), and Grilled Chicken with Hot and Sweet Dipping Sauce (pg. 199).
I'm looking forward to everyone's input.
I've been pouring (sp?) over the book for the past couple of weeks planning my attack. My only disappointment? There aren't a lot of vegetarian recipes (and I'm even a fish-eating veggie, so hardly a vegetarian!). Even the 'mostly vegetable' section has a bunch of recipes that include 2-4 oz. of pork. While the recipes often state that it's optional, I feel as though meat adds a flavor that really can't be simply 'left out' of a lot of dishes.
Ah, well. </rant>
Smokey, I don't think your post qualifies as a rant. It sounds like a perfectly reasonable gripe. I haven't gotten the book yet, as the only copy in my library system is at a library a few miles from my home and I've been just too lazy. Btw, it's "poring" for looking closely at something.
Looking forward to any experiments you have turning the semi-veggie dishes into veggie dishes.