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Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Jmolinari on February 05, 2013, 08:21:31 AM

Title: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Jmolinari on February 05, 2013, 08:21:31 AM
This is a fantastic chinese cookery book. Can't recommend it highly enough.

(http://ecx.images-amazon.com/images/I/51wrDyTPZEL._SL500_AA300_.jpg)

While i have Dunlop's other books and have cooked from them A LOT, this one seems more streamlined for weeknight dinners with dishes that don't require 8-10 marinade or sauce ingredients.

I've cooked a couple meals from it and everything has been awesome.

Last week it was chicken with black bean sauce <pg 116> and spinach with fermented tofu.<pg 170>  Both were delicious.

Last night it was pork tenderloin with chinese chives (not a recipe in the book, but i took the recipe for the chicken livers with chives and subbed pork tenderloin),<pg 126> stir fried cabbage with dry shrimp<pg 172> and bok choy with shiitake<pg 180>  (i used dry, rehydrated).

Everything was delicious. I really liked the baby bok choy. The flavors were clean and light. Wife thought it was kind of bland, but i liked it. The cabbage was also delicious, though wife and daughter didn't agree :) I thought it was funny that my purple cabbage turned my yellow/orange tiny dry shrimp green.

Last night's dinner, 3 dishes, took 45 minutes including prep, which is kind of amazing.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on February 05, 2013, 08:31:26 AM
I will have to check this one out Jason. I have her other 2 cookbooks and use them often, they are both really good. It would be nice to have a book that streamlines the process a bit when you are in a hurry. She is a solid cook and a very good writer.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Lorenzo on February 05, 2013, 10:00:28 AM
Ditto what AndyBoy said.  I can cook her Mapo Tofu from memory.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Jmolinari on February 05, 2013, 10:03:05 AM
you guys would love this one.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on February 05, 2013, 10:13:22 AM
I just called the Barnes & Noble on Hilton Head Island and they had 1 copy and are holding it for me. Will go over today and pick it up, with Chinese New Year coming up this weekend maybe I will do a Chinese meal for some friends.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on February 05, 2013, 12:04:09 PM
Thanks for the heads-up Jason. Sounds great. It is "under review" at Amazon becaue of some problem but I'll probably get it when the issue is resolved. I can't see the contents online, re there a lot of sweet elements to most of the dishes? I'm trying to avoid that.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Jmolinari on February 05, 2013, 12:51:52 PM
Not a lot of sweet, no. In fact, no sweet stuff at all in most dishes.

Wonder why it's under review. My copy seems fine (first copy arrived with the box soaked through with a liquid, but that's not Amazon's fault)
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on February 05, 2013, 03:18:08 PM
Thanks, that is great to know. They did indicate that there might be something wrong with the way they are shipping it. Maybe "wet" is not the right way?
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Jmolinari on February 05, 2013, 03:20:32 PM
weird...something obviously happened to mine. It was soaked through with a vinegarry smelling liquid...
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on February 06, 2013, 10:33:36 AM
I have noticed a couple of instances where the measurements seem wrong. I am cooking a buckwheat noodle dish for lunch and it called for 4 tablespoons of chili oil. I used 3 teaspoons and it seems plenty hot for me but maybe she is doing a larger batch of noodles. All in all it looks like a cookbook I will use again and again.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on March 02, 2013, 02:08:28 PM
Wow, what a great book! I love how simple and easy everything is - once you have the basics in your pantry, which we already had most of, there are not even many ingredients to pick up. Last night we had the silken tofu with avocado <pg 42>`and we were oohing and ahhing. Why have I not thought of that before? Then we had the sichuanese spiced cucumber salad <pg 36>and the cumin beef <pg 106>. Fantastic.

Tonight is silken tofu with soy sauce (if I can refrain from adding avocado), <pg 42>, red-braised beef with tofu "bamboo", <pg 108> and stir fried romaine lettuce <pg 185> . The silken tofu dish has an interesting preparation where you basically flash fry scallions right on top of the tofu by pouring hot oil on them.

Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on March 02, 2013, 04:32:54 PM
So, I found a measurement error as well. For the red-braised beef, she calls for "1/2oz (25g)" of ginger. Half an ounce is 14 grams. I went with the larger amount but that is not a small error - neither was yours AB!

That is annoying. You'd think that they would have caught these and cleaned things up in the 7+ months between the debut in the UK and the US publication.

So, be aware and use common sense.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Jmolinari on March 04, 2013, 08:26:13 AM
Agree on the suckiness of measurement errors.
I would assume the gram measurement is correct since it was first an EU book..
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on March 04, 2013, 09:59:03 AM
I cooked little neck clams with fermented black beans last night from EGOR and it was a knock out dish <pg 146>. Talk about umami! We were sucking the sauce off the shells. This is going to be a dish I will cook often and highly recommended.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Jmolinari on March 04, 2013, 10:29:51 AM
that looks spectacular
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on March 04, 2013, 12:01:13 PM
It sure does!

The red-barised beef was great, I'm eating some leftovers as I type <pg 108>. Just the perfect amount of spiciness for me. Yesterday DH continued our EGOR feeding frenzy by making the chase the rice recipe <pg xx>and the steamed chicken in lotus root packets <pg 114>. Don't know the official names off the top of my head. They were both ok, but not something we were raving about. The chase the rice was just kind of nondescript, while the chicken, although very tasty, was a kind of strange soft texture from the steaming. It was sort of an odd color as well; took some getting used to.

So, standouts so far for us were the tofu and avocado, the red-braised beef (mmm, tofu skin), and the cumin beef.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on April 15, 2013, 02:08:07 PM
I did 2 more dishes from EGR last night, both were tofu based. The first was silken tofu with pickled mustard greens <pg 88>. Got some of this stuff last time we were in Atlanta at BHFM. It came in this beautiful little crock and smells a little weird but in a good way. Really good soup and so easy to make, the pickled mustard gave it a very complex flavor boost.

The second dish was firm tofu and vegetables with black bean and chili <pg 86+>. It used a black bean and chili sauce that she recommended, again from BHFM. The sauce gave this dish some heat. I may try to cook my way through this cookbook, everything so far has been right on.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Mike GadgetGeek Stock on April 15, 2013, 06:03:31 PM
I did 2 more dishes from EGR last night, both were tofu based. The first was silken tofu with pickled mustard greens. Got some of this stuff last time we were in Atlanta at BHFM. It came in this beautiful little crock and smells a little weird but in a good way. Really good soup and so easy to make, the pickled mustard gave it a very complex flavor boost.

The second dish was firm tofu and vegetables with black bean and chili. It used a black bean and chili sauce that she recommended, again from BHFM. The sauce gave this dish some heat. I may try to cook my way through this cookbook, everything so far has been right on.

I have all the ingredients, it is time for me to crank up a EGR recipe, so which one should I do first?

.....
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Mike GadgetGeek Stock on April 15, 2013, 06:05:33 PM
<<< big delete>>>

 I may try to cook my way through this cookbook, everything so far has been right on.


I would like to do that too on some days.   ;)

.....
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on April 16, 2013, 07:58:38 AM
The best dish for me so far was the little neck clams in fermented black bean sauce <pg 146> but every dish we have cooked has been really good.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Lorenzo on April 17, 2013, 10:15:14 AM
Add me to the list of fans.  So far I've only made the chicken livers with Chinese chives <pg 126>, but I've read through most of the book.  I noticed there is a small amount of overlap with Land of Plenty, from which I've made many dishes.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on August 11, 2013, 11:18:15 AM
Made Green Peppers with Pork Slivers <pg 215> and the fried eggplant on the opposite page last night <pg 214>. We also made our standard Ma Po Tofu from another source, which I love. I think I liked the pork and the eggplant even more.

I continue to be amazed by how delicious these recipes are, and by how simple as well.

Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on September 21, 2013, 01:11:52 PM
More adventures cooking out of this book. Recently did the first pork dumpling recipe <pg 296> (out of this world!) and the Muslim beef dumpling recipe <pg ?>. Did not care for the dipping sauce with the beef dumplings. DH is rendering lard today using her method and  I will be making my own chili oil later today or tomorrow. Chinese chives with pork slivers is also delicious.

As much as I love this book, I continue to run into errors in the amount of some ingredients. In my experience, the US measurements seem to be more correct, although you would expect it to be the other way around.  You really have to use common sense.

Those dumplings are pretty darn close to the best thing I have ever made.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Mike GadgetGeek Stock on September 21, 2013, 05:13:56 PM


I added page numbers to the recipes I guess you'all have cooked.  A couple were undecided, I DO WANT TO USE THIS BOOK, but my schedule has kept me from it. .


....
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Mike GadgetGeek Stock on September 21, 2013, 05:58:25 PM
I did 2 more dishes from EGR last night, both were tofu based. The first was silken tofu with pickled mustard greens <pg 88>. Got some of this stuff last time we were in Atlanta at BHFM. It came in this beautiful little crock and smells a little weird but in a good way. Really good soup and so easy to make, the pickled mustard gave it a very complex flavor boost.

The second dish was firm tofu and vegetables with black bean and chili <pg 86+>. It used a black bean and chili sauce that she recommended, again from BHFM. The sauce gave this dish some heat. I may try to cook my way through this cookbook, everything so far has been right on.

That preserved Mustard green is called many names by many peoples. 

preserved radish is another one or the same one depending on the translation and I'm not really "up" on my Chinese, though I wish I were.     I love that funky, preserved but changed stuff.  Talk about Umami, it is all there.  What an interesting  strange pantry and refrigerators we both must have.

I would love to stop buying completely, and see how long it took to empty my local freezers or refrigerators.  I think there might be several benefits to that.   

.........
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: AndyBoy on September 23, 2013, 07:09:25 AM
I have been using this cookbook often lately cooking mainly tofu and chicken dishes with fermented black beans. I love the way the beans punch up the flavors of the ingredients they are used with. We were in Atlanta over the weekend and I hit BHFM for more staple ingredients for my pantry. I need to get my pantry organized.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: Lorenzo on September 23, 2013, 09:11:32 AM

That preserved Mustard green is called many names by many peoples. 

preserved radish is another one or the same one depending on the translation and I'm not really "up" on my Chinese, though I wish I were.     I love that funky, preserved but changed stuff.  Talk about Umami, it is all there.  What an interesting  strange pantry and refrigerators we both must have.


Due to just such confusion, I've ended up with several jars and cans of different preserved Chinese vegetable products.  At least one of them was the "ya cai" that I believe was called for in some recipes I was trying to follow in Land of Plenty.  But they are all pretty good and indeed add a unique punch.  When I'm feeling in a healthy-lunch mood, I might poach some chicken breasts and just sprinkle some chopped "preserved Chinese vegetable" of one kind or another on top.

My wife has taken to Every Grain of Rice and has cooked some nice dishes.  I think I still prefer the dishes in Land of Plenty over those in Every Grain of Rice.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on September 24, 2013, 02:30:38 PM
One nice thing about EGOR is the description of ingredients section with pictures at the back. I've been able to use that to pick the "right" things at BHFM. The section right before it that deals with making your own staples like the aforementioned chili oil is also cool.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: LizR on June 20, 2014, 11:45:37 AM
Made a variation on her suggested menu number 3 for 4 people for Father's Day and it was fantastic. Smashed spiced cucumber salad, Sichuanese green soy bean salad (we did not have preserved vegetables, so just left them out), gong bao chicken with peanuts, blanched spinach with sizzling oil. We also served her Sichuanese wontons in chili oil sauce as a starter. Everyone was exclaiming about how delicious everything was and actually oohing and ahhing when my husband poured the hot oil on the spinach tableside. Highly recommend.
Title: Re: Fuchsia Dunlop's "Every Grain of Rice"
Post by: jackbrouno on August 12, 2014, 03:45:30 AM
Something new to know