Sichuan Pickled CabbageRe: [Sca-cooks] A Question

[Stefan li Rous]

> Could this be what you're thinking of? I believe this made it to last
> Pennsic with Phlip, and Margali had asked for the recipe, too, but life
> has, as always, been interesting, and you just reminded me. Once again,
> from _Florence Lin's Complete Book of Chinese Noodles, Dumplings, and
> Breads_,  the One True Chinese Cookbook. Well, my favorite, if perhaps
> less encyclopedic than some other good ones.
>
> "SICHUAN PICKLED CABBAGE
>
> Sichuan Pao Cai

Oooh. They are doing catapults and trebuchets at Pennsic now. I wonder
if this could be used instead of those wimpy tennis balls? :-)

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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