[Sca-cooks] Misha's Food question was: regional potluck)

Elizabeth A Heckert spynnere at juno.com
Tue Aug 14 06:58:24 PDT 2001


Thank you!

   Elizabeth

On Wed, 15 Aug 2001 09:56:25 -0400 "Philip W. Troy & Susan Troy"
<troy at asan.com> writes:

>Stir-frying is found in virtually all of China, but it was my
>impression
>that it originated in the South, for reasons discussed previously,
>mostly to do with fuel and such. As it happens, I just looked at a map
>of China, and find that Hunan is considerably closer to the South and
>East coasts than I had supposed. Of course, this is like saying Alaska
>isn't so far north, it's just over there by Canada. Very roughly
>speaking, if you think of Quangdong Province (where places like
>Quangzhou and Hong Kong are) as Florida, Alabama, and Misissippi, then
>Hunan would be Arkansas and Missouri, neither especially northern and
>western, except in relation to Quangzhou, which we all know is the
>center of the world ;  ) . So this is largely my error.
>
>However, while I do have lots of Hunan recipes that call for
>stir-frying, quite a few of them involve grilling on griddles (you
>know,
>like the Mongolian barbecue that is neither exclusively Mongolian nor
>barbecued), dry-sauteeing of previously fried meats, and various other
>multiple cooking processes that are different from the typical
>Southern,
>coastal stir-fry.
>
>I think that its use has spread to more Northern and Western parts of
>China, but it has also been adapted to the tastes of the local
>culture.
>In general Hunanese dishes seem to be less saucy, more glazed, than
>you'll find further south.
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
>
>"It was so blatant that Roger threw at him.  Clemens gets away with
>things that get other people thrown out of games.  As long as they
>let him get away with it, it's going  to continue." -- Joe Torre, 9/98
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