SC - cooking/cooling large food quantities.

[BanAvtai@aol.com]

Sorry this is so late - you know what Xmas is like ....Mel.


Wang, Teresa and Anderson, E.N, Ni Tsan and his "Cloud Forest Hall
Collection of Rules for Drinking and Eating" in Petits Propos Culinaires
Issue 60 p24 - 41  ISSN: 0142-4857

Intro/Synopsis:
"This paper consists of an annotated translation, with introduction, of a
Chinese cooking classic, famous in part because of the artistic genius of
its author, but also because it provides a unique insight into the cuisine
of central eastern China in the 14th Century.  The paper also includes a
short and charming Afterword, written by a Chinese scholar in the 16th
Century. Some readers may wish to "tune in" by reading that first: see pages
40-41."

Recipes:
1. How to make soy sauce
2. Cooking noodles
3. Stinking fragrance (gharuwood or lignaloes) Bundle
4. Honeyed stuffed crabs
5. How to Cook Crabs
6. How to wine-cook crabs
7. Cooking wonton
8. How to cook yellow-bird buns
9. How to make cold stirred noodles
10. A new way to cook clams
11. "snow temple" vegetable
12. How to cook wheat gluten
13. Ark Shell (Cockle)
14. Green shrimp rolls
15. Mr Fragrant Snail
16. River Scallops
17. Tzu Fish
18. Field snails
19. Quick-cooked meat stew
20. Kidney and Stomach crisp
21. How to pickle bamboo shoots
22. How to cook radishes
23. How to pickle ginger
24. How to Cook Mushrooms
25. Duke Cheng's Method for Brewing Wine
26. How to Brew
27. Cooking Carp
28. Another way
29. Crabmeat Soft-shelled Turtles
30. Brewing-lees Buns
31. Cooking Pig's Head Meat
32. Szechuan-style Pig's Head
33. Hand cakes
34. Goldfish Stomach Soup
35. Honey-brew Red Vermicelli
36. Cooked stuffed Lotus Rhizomes
37. Tangine Flower Tea
38. Lotus Flower Tea
39. How to Brew these teas
40. Fragrant Citron Fry
41. Fragrant ashes
42. How to wash Ink-slabs
43. Water Dragonlets
44. Yellow Bird
45. White salt cakes
46. Barbecued Pig Intestines or Stomach
47. Barbecued Pork
48. Barbecued Goose
49. A new way with crabs
50. Jellyfish Stew
51. How to cook Cassia-Peas
52. Immitation Scallops from River Fish

Sabban, Francoise "Some remarks about the translation of Yun Lintang Yinshi
Zhidu Ji published in PPC 60" in Petits Propos Culinaires Issue 61 pages
38-41.

Intro para:
Readers who enjoyed the translation (in PPC 60) by Teresa Wang and E.N
Anderson of the culinary work by the 14th century Chinese artist Ni Tsan and
who are glad to have this work on their shelves for subsequent reference,
will welcome the additional comments, and proposed corrections, which have
been provided by Francoise Sabban, a French professor who has specialised in
Chinese food and cuisine.

As Cariadoc has previously mentioned the PPC website is:
http://www.ipa.org.uk/ppc/ otherwise I hope I have provided enough info for
ILL purposes.

Regards
Mel.


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