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REQ: Kan Siu beef recipe
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Karen Otto
Sep 29, 1999, 3:00:00 AM9/29/99
to
I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
Can Shaw, apparently). The version I had was very thin strips of beef
(approx. julienned) with julienned carrots and snippets of green onion.
It might have been twice cooked until the sauce was absorbed. It was not
hot, but quite flavorful, so it was more than just soy sauce.
Can Shaw, apparently). The version I had was very thin strips of beef
(approx. julienned) with julienned carrots and snippets of green onion.
It might have been twice cooked until the sauce was absorbed. It was not
hot, but quite flavorful, so it was more than just soy sauce.
Any ideas?
karen
olive...@hotmail.com
Mar 24, 2014, 9:07:24 PM3/24/14
to
Travis McGee
Mar 24, 2014, 9:32:30 PM3/24/14
to
Pico Rico
Mar 24, 2014, 9:45:07 PM3/24/14
to
<olive...@hotmail.com> wrote in message
news:e53c6187-e250-45ff...@googlegroups.com...
Might it be Char Siu?
Message has been deleted
Timo
Mar 25, 2014, 12:00:31 AM3/25/14
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On Tuesday, March 25, 2014 12:33:46 PM UTC+10, Sqwertz wrote:
> > On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
> >> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
> >> Can Shaw, apparently).
>
> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
> > On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
> >> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
> >> Can Shaw, apparently).
>
> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
> technique:
"Kan siu" is fine. Cantonese. "Kan shao" or "gan shao" (depending on your choice of romanisation) is Mandarin (cf char siu & char shao). "Kan siu/shao" = dry cooking/roasting, "kan/gan bian" = dry stirring/frying.
Not sure about more obscure; "kan shao cooking" yields about 70 times the google hits of "gan bian cooking".
Message has been deleted
Message has been deleted
Timo
Mar 25, 2014, 1:08:00 AM3/25/14
to
On Tuesday, March 25, 2014 2:26:19 PM UTC+10, Sqwertz wrote:
Google searchability is not the same as correctness. To repeat, I said that "kan siu" is correct Cantonese. It isn't a mis-spelling on "kan shao", it's a different language.
> Correction 5,000 hits for '"gan BIAN" recipe' (with an 'A', not 'E').
If you want to whine about google search results:
"gan shao" recipe: 4,110 results
"kan shao" recipe: 2,670 results
"gan bian" recipe: 4,930 results
> Siu means roast. This is NOT a roasted dish.
As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
Are you now going to find some websites that agree with me and claim some kind of "victory"?
> On Mon, 24 Mar 2014 21:00:31 -0700 (PDT), Timo wrote:
> > On Tuesday, March 25, 2014 12:33:46 PM UTC+10, Sqwertz wrote:
> >>> On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
> >>>> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
> >>>> Can Shaw, apparently).
> >>
> >> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
> >> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
> >> technique:
> >
> > "Kan siu" is fine.
>
> And how far does that get you on Google?
> > On Tuesday, March 25, 2014 12:33:46 PM UTC+10, Sqwertz wrote:
> >>> On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
> >>>> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
> >>>> Can Shaw, apparently).
> >>
> >> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
> >> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
> >> technique:
> >
> > "Kan siu" is fine.
>
Google searchability is not the same as correctness. To repeat, I said that "kan siu" is correct Cantonese. It isn't a mis-spelling on "kan shao", it's a different language.
> Correction 5,000 hits for '"gan BIAN" recipe' (with an 'A', not 'E').
If you want to whine about google search results:
"gan shao" recipe: 4,110 results
"kan shao" recipe: 2,670 results
"gan bian" recipe: 4,930 results
> Siu means roast. This is NOT a roasted dish.
As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
Are you now going to find some websites that agree with me and claim some kind of "victory"?
sf
Mar 25, 2014, 9:03:12 AM3/25/14
to
On Mon, 24 Mar 2014 22:08:00 -0700 (PDT), Timo
<ti...@physics.uq.edu.au> wrote:
>
> If you want to whine about google search results:
> "gan shao" recipe: 4,110 results
> "kan shao" recipe: 2,670 results
> "gan bian" recipe: 4,930 results
>
> > Siu means roast. This is NOT a roasted dish.
>
> As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
>
> Are you now going to find some websites that agree with me and claim some kind of "victory"?
Thanks for all your various spellings! Looked up gan bian and the
<ti...@physics.uq.edu.au> wrote:
>
> If you want to whine about google search results:
> "gan shao" recipe: 4,110 results
> "kan shao" recipe: 2,670 results
> "gan bian" recipe: 4,930 results
>
> > Siu means roast. This is NOT a roasted dish.
>
> As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
>
> Are you now going to find some websites that agree with me and claim some kind of "victory"?
very first recipe I saw was something I'd like to try ASAP.
http://www.saveur.com/article/Recipes/Classic-Dry-Fry-Green-Bean
Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
beans (I'm sure there's more) are a less fussy form of this? It seems
to fit the bill.
--
Good Food.
Good Friends.
Good Memories.
Message has been deleted
Chemo
Mar 25, 2014, 3:13:00 PM3/25/14
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Timo
Mar 25, 2014, 3:41:37 PM3/25/14
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On Wednesday, March 26, 2014 2:39:28 AM UTC+10, Sqwertz wrote:
> everything, and imply that they were right even though they got their
> ass handed to them on a sizzling platter. This guy is completely
> bonkers.
Are you claiming that "kan siu" isn't correct Cantonese?
Are you claiming that "siu/shao" isn't used for dishes that aren't roasted?
Are you claiming that "kan/gan shao" (+ recipe) doesn't give a similar number of google hits to "gan bian"?
If you aren't claiming any of those, what is your problem? If you don't claim those things, then you agree with what I said. So what would be this "ass handing"?
If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
> On Tue, 25 Mar 2014 06:03:12 -0700, sf wrote:
> > Timo wrote:
> >>
> >> If you want to whine about google search results:
> >> "gan shao" recipe: 4,110 results
> >> "kan shao" recipe: 2,670 results
> >> "gan bian" recipe: 4,930 results
> >>
> >>> Siu means roast. This is NOT a roasted dish.
> >>
> >> As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
> >>
> >> Are you now going to find some websites that agree with me and claim some kind of "victory"?
>
> Typical narcissist. Snips all the arguments out of context, deny
> > Timo wrote:
> >>
> >> If you want to whine about google search results:
> >> "gan shao" recipe: 4,110 results
> >> "kan shao" recipe: 2,670 results
> >> "gan bian" recipe: 4,930 results
> >>
> >>> Siu means roast. This is NOT a roasted dish.
> >>
> >> As I said, siu/shao means cooked/roasted. While siu/shao are used for roasted dishes, they don't exclusively mean roasted; they can be more general, in both Cantonese and Mandarin. Just look at how typical Szechwan "kan shao" dishes are cooked. Hint: they're not roasted.
> >>
> >> Are you now going to find some websites that agree with me and claim some kind of "victory"?
>
> everything, and imply that they were right even though they got their
> ass handed to them on a sizzling platter. This guy is completely
> bonkers.
Are you claiming that "kan siu" isn't correct Cantonese?
Are you claiming that "siu/shao" isn't used for dishes that aren't roasted?
Are you claiming that "kan/gan shao" (+ recipe) doesn't give a similar number of google hits to "gan bian"?
If you aren't claiming any of those, what is your problem? If you don't claim those things, then you agree with what I said. So what would be this "ass handing"?
If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
dsi1
Mar 25, 2014, 3:48:20 PM3/25/14
to
On 3/25/2014 9:41 AM, Timo wrote:
>
> Are you claiming that "kan siu" isn't correct Cantonese?
>
> Are you claiming that "siu/shao" isn't used for dishes that aren't roasted?
>
> Are you claiming that "kan/gan shao" (+ recipe) doesn't give a similar number of google hits to "gan bian"?
>
> If you aren't claiming any of those, what is your problem? If you don't claim those things, then you agree with what I said. So what would be this "ass handing"?
>
> If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
>
Forget it Timo... it's Chinatown.
>
> Are you claiming that "kan siu" isn't correct Cantonese?
>
> Are you claiming that "siu/shao" isn't used for dishes that aren't roasted?
>
> Are you claiming that "kan/gan shao" (+ recipe) doesn't give a similar number of google hits to "gan bian"?
>
> If you aren't claiming any of those, what is your problem? If you don't claim those things, then you agree with what I said. So what would be this "ass handing"?
>
> If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
>
Timo
Mar 25, 2014, 3:49:12 PM3/25/14
to
On Tuesday, March 25, 2014 11:03:12 PM UTC+10, sf wrote:
"dry cooked" recipe: 17,900 results
"dry fried" recipe: 61,000 results
> Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
> beans (I'm sure there's more) are a less fussy form of this? It seems
> to fit the bill.
Could be. Stir fry very hot, so that the liquid seasonings evaporate, leaving a little thickened (by evaporation) residue. That's gan shao/gan bian. Contrast with the style where you stirfry, and thicken the sauce at the end using starch.
> Timo wrote:
>
> > "gan shao" recipe: 4,110 results
> > "kan shao" recipe: 2,670 results
> > "gan bian" recipe: 4,930 results
>
>
> > "gan shao" recipe: 4,110 results
> > "kan shao" recipe: 2,670 results
> > "gan bian" recipe: 4,930 results
>
> Thanks for all your various spellings! Looked up gan bian and the
> very first recipe I saw was something I'd like to try ASAP.
> http://www.saveur.com/article/Recipes/Classic-Dry-Fry-Green-Bean
Also worth trying in English:
> very first recipe I saw was something I'd like to try ASAP.
> http://www.saveur.com/article/Recipes/Classic-Dry-Fry-Green-Bean
"dry cooked" recipe: 17,900 results
"dry fried" recipe: 61,000 results
> Now I'm wondering if our "salt and pepper" shrimp/crab/pork/green
> beans (I'm sure there's more) are a less fussy form of this? It seems
> to fit the bill.
sf
Mar 25, 2014, 7:29:14 PM3/25/14
to
On Tue, 25 Mar 2014 12:41:37 -0700 (PDT), Timo
<ti...@physics.uq.edu.au> wrote:
> If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
Didn't you get the memo? He's always right (at least in his own
<ti...@physics.uq.edu.au> wrote:
> If you do claim those things, you provided no evidence. So the only "ass handing" is in your imagination. If you want to argue about things, why don't you try evidence and logic? They're more convincing than mere proclamations of victory.
mind).
sf
Mar 25, 2014, 7:31:28 PM3/25/14
to
Message has been deleted
Ianlechef
May 12, 2014, 7:58:05 AM5/12/14
to
On 25/03/2014 03:33, Sqwertz wrote:
> oil first, but then transferring to a wok with very minimal oil and
> sauces and stir-frying until there is practically no moisture left in
> the dish. A classic example of this is the common Sichuan dry-fried
> long green beans that most people are familiar with, and that appear
> on many menus.
>
> Once you know how to spell it properly and it's alternate name, you'll
> find a enough recipes to get you started.
>
> Fuscia Dunlop has several "gan bian" style recipes in her book,
> including this one for beef:
>
> http://gourmandistan.com/2011/04/02/dry-fried-beef-slivers-defeat-linguini-with-clams/
> (need to add chile oil or flakes)
>
> References:
> [1] The Gourmet Regional Chinese Cookbook; Lee and Lee, 1976
> [2] Land of Plenty; Dunlop, 2001
>
> -sw
>
> Fuscia
Mind you, searching with the correct first name "Fuschia" might get
better hits.
(if we're being snarky/helpful)
--
All the best
Ian
> On Mon, 24 Mar 2014 18:07:24 -0700 (PDT), olive...@hotmail.com
> wrote:
>
>> On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
>>> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
>>> Can Shaw, apparently). The version I had was very thin strips of beef
>>> (approx. julienned) with julienned carrots and snippets of green onion.
>>> It might have been twice cooked until the sauce was absorbed. It was not
>>> hot, but quite flavorful, so it was more than just soy sauce.
>>>
>>> Any ideas?
>>
> wrote:
>
>> On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
>>> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
>>> Can Shaw, apparently). The version I had was very thin strips of beef
>>> (approx. julienned) with julienned carrots and snippets of green onion.
>>> It might have been twice cooked until the sauce was absorbed. It was not
>>> hot, but quite flavorful, so it was more than just soy sauce.
>>>
>>> Any ideas?
>>
>> I know it has hoisen sauce in it I am looking as well
>
> OK, lets revive a 15 year old thread...
>
>
> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
> technique: Optionally par-cooking something VIA steaming or frying in
> "Kan SHAO"[1] (notice the spelling) is a more obscure term for "Gan
> Bian"[2] style cooking, which refers to a Sichuan "dry-cooking"
> oil first, but then transferring to a wok with very minimal oil and
> sauces and stir-frying until there is practically no moisture left in
> the dish. A classic example of this is the common Sichuan dry-fried
> long green beans that most people are familiar with, and that appear
> on many menus.
>
> Once you know how to spell it properly and it's alternate name, you'll
> find a enough recipes to get you started.
>
> Fuscia Dunlop has several "gan bian" style recipes in her book,
> including this one for beef:
>
> http://gourmandistan.com/2011/04/02/dry-fried-beef-slivers-defeat-linguini-with-clams/
> (need to add chile oil or flakes)
>
> References:
> [1] The Gourmet Regional Chinese Cookbook; Lee and Lee, 1976
> [2] Land of Plenty; Dunlop, 2001
>
> -sw
>
> Fuscia
Mind you, searching with the correct first name "Fuschia" might get
better hits.
(if we're being snarky/helpful)
--
All the best
Ian
Message has been deleted
Ken Blake, MVP
May 12, 2014, 7:19:58 PM5/12/14
to
On Mon, 12 May 2014 13:58:05 +0200, Ianlechef <ianh...@free.fr>
wrote:
I haven't seen any messages from you (here or anywhere else) in a long
time, whether you call yourself Ianlechef or anything else). So I'm
just writing to say hello. Good to hear from you and I hope you and
Jacquie are both well.
wrote:
time, whether you call yourself Ianlechef or anything else). So I'm
just writing to say hello. Good to hear from you and I hope you and
Jacquie are both well.
Winters_Lackey
May 12, 2014, 8:20:31 PM5/12/14
to
Sqwertz <swe...@cluemail.compost> wrote in
news:1my0yemw...@sqwertz.com:
> It's no wonder there are very few and far between serious food
> discussions here, and that alt.food.asian is completely dead.
>
Um, Steve, does that mean that you are feeling some guilt over having
contributed to killing off alt.food.fast-food? Or, do you think that fast
food was never a subject worthy of serious discussion, so your
contributions to killing off that group were perfectly fine? Just curious.
>
> -sw
--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc
news:1my0yemw...@sqwertz.com:
> It's no wonder there are very few and far between serious food
> discussions here, and that alt.food.asian is completely dead.
>
Um, Steve, does that mean that you are feeling some guilt over having
contributed to killing off alt.food.fast-food? Or, do you think that fast
food was never a subject worthy of serious discussion, so your
contributions to killing off that group were perfectly fine? Just curious.
>
> -sw
--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc
Ianlechef
Jun 4, 2014, 6:04:42 PM6/4/14
to
On 13/05/2014 01:19, Ken Blake, MVP wrote:> On Mon, 12 May 2014 13:58:05
No, you're right, Ken. I've almost dropped out of Usenet. I'm a
moderator on Wildfood, and that takes up a lot of my time. Also, running
a B&B tends to keep me out of mischief. Thanks for your best wishes.
Hope you and the family are well. We're seeing St Helier here in about a
fortnight, but I doubt if we'll be doing any asian food as it's not an
ideal match for good wines. However if we did, we'd be cooking from Ms
Dunlop's magnificent "Every Grain of Rice", which in my not so humble
opinion is about the best cook book I've seen for 30 years.
moderator on Wildfood, and that takes up a lot of my time. Also, running
a B&B tends to keep me out of mischief. Thanks for your best wishes.
Hope you and the family are well. We're seeing St Helier here in about a
fortnight, but I doubt if we'll be doing any asian food as it's not an
ideal match for good wines. However if we did, we'd be cooking from Ms
Dunlop's magnificent "Every Grain of Rice", which in my not so humble
opinion is about the best cook book I've seen for 30 years.
Message has been deleted
Ianlechef
Jun 5, 2014, 5:32:29 AM6/5/14
to
On 05/06/2014 00:39, Sqwertz wrote:
> Did you forget anything?
>
> This is why people aren't more helpful on Usenet. The ROI isn't very
> attractive.
>
> -sw
>
Nope, that's inaccurate IMO. Some people enjoy helping others (like Ken,
for example), others take pleasure in never missing an opportunity to
pick up on other peoples' spelling or grammatical mistakes.
>
> This is why people aren't more helpful on Usenet. The ROI isn't very
> attractive.
>
> -sw
>
Nope, that's inaccurate IMO. Some people enjoy helping others (like Ken,
for example), others take pleasure in never missing an opportunity to
pick up on other peoples' spelling or grammatical mistakes.
Dan Logcher
Jun 5, 2014, 9:31:31 AM6/5/14
to
for quite some time. I guess I could spin up the raw or cured salmon debate for old
time sake.
--
Dan
sf
Jun 5, 2014, 10:48:06 AM6/5/14
to
On Thu, 05 Jun 2014 09:31:31 -0400, Dan Logcher
<dlogche...@comcast.net> wrote:
> I guess I could spin up the raw or cured salmon debate for old
> time sake.
I love both. I wouldn't turn down home cured gravlax if anyone
<dlogche...@comcast.net> wrote:
> I guess I could spin up the raw or cured salmon debate for old
> time sake.
offered it to me and I read an article earlier this morning that says
raw salmon is okay if it was farmed in the UK or US, so salmon sashimi
won't hurt you anymore... but I prefer tuna sashimi, thank you.
http://fishcooking.about.com/od/rawfish/a/sushi_fish.htm
--
All you need is love. But a little chocolate now and then doesn't hurt.
Message has been deleted
Nunya Bidnits
Jun 5, 2014, 1:56:18 PM6/5/14
to
Running Thread of the Month" award for keeping a thread alive for 15 years.
Huzzah!
Ianlechef
Jun 5, 2014, 3:20:22 PM6/5/14
to
On 05/06/2014 17:57, Sqwertz wrote:
> Oh, go fuck yourself you. I never did like your unbudging, snotty
> hollier-than-thou attitude. You heard what you wanted to hear from
> conversations past and I wasted my time genuinely trying to help you.
Help me? Wierd. I didn't ask for your nor anyone else's help.
What happened was that sqertz corrected Oliver RDO, with a very acid
tone, picking him up on a spelling mistake.
I quote
"Once you know how to spell it properly and it's alternate name, you'll
find a enough recipes to get you started.
Fuscia Dunlop"
In that post, he made a spelling mistake, which I in turn picked him
up on, to try to point out that no one was above making minor spelling
mistakes - I could also have pointed out that there was a grammatical
error as well, he should have said "its alternate name" (without the
apostrophe).
It's always a bad idea to pick others up on spelling mistakes, as your
latest post shows - the expression YOU wanted was "Holier-than-thou"
What a shame that a once fine newsgroup should descend to this.
> Oh, go fuck yourself you. I never did like your unbudging, snotty
> hollier-than-thou attitude. You heard what you wanted to hear from
> conversations past and I wasted my time genuinely trying to help you.
Help me? Wierd. I didn't ask for your nor anyone else's help.
What happened was that sqertz corrected Oliver RDO, with a very acid
tone, picking him up on a spelling mistake.
I quote
"Once you know how to spell it properly and it's alternate name, you'll
find a enough recipes to get you started.
Fuscia Dunlop"
up on, to try to point out that no one was above making minor spelling
mistakes - I could also have pointed out that there was a grammatical
error as well, he should have said "its alternate name" (without the
apostrophe).
It's always a bad idea to pick others up on spelling mistakes, as your
latest post shows - the expression YOU wanted was "Holier-than-thou"
What a shame that a once fine newsgroup should descend to this.
Dan Logcher
Jun 5, 2014, 4:01:38 PM6/5/14
to
On 6/5/2014 3:20 PM, Ianlechef wrote:
> On 05/06/2014 17:57, Sqwertz wrote:
>> Oh, go fuck yourself you. I never did like your unbudging, snotty
>> hollier-than-thou attitude. You heard what you wanted to hear from
>> conversations past and I wasted my time genuinely trying to help you.
> Help me? Wierd. I didn't ask for your nor anyone else's help.
>
> What happened was that sqertz corrected Oliver RDO, with a very acid tone, picking him up on a
> spelling mistake.
>
> I quote
>
> "Once you know how to spell it properly and it's alternate name, you'll
> find a enough recipes to get you started.
>
> Fuscia Dunlop"
This did not come across badly when I ready the entire post. Pulling that one line
> On 05/06/2014 17:57, Sqwertz wrote:
>> Oh, go fuck yourself you. I never did like your unbudging, snotty
>> hollier-than-thou attitude. You heard what you wanted to hear from
>> conversations past and I wasted my time genuinely trying to help you.
> Help me? Wierd. I didn't ask for your nor anyone else's help.
>
> What happened was that sqertz corrected Oliver RDO, with a very acid tone, picking him up on a
> spelling mistake.
>
> I quote
>
> "Once you know how to spell it properly and it's alternate name, you'll
> find a enough recipes to get you started.
>
> Fuscia Dunlop"
without the rest for context can sway the tone your way.. but that's not how I read it.
--
Dan
Nunya Bidnits
Jun 5, 2014, 4:11:06 PM6/5/14
to
Ianlechef <ianh...@free.fr> wrote:
> On 05/06/2014 17:57, Sqwertz wrote:
>> Oh, go fuck yourself you. I never did like your unbudging, snotty
>> hollier-than-thou attitude. You heard what you wanted to hear from
>> conversations past and I wasted my time genuinely trying to help you.
> Help me? Wierd. I didn't ask for your nor anyone else's help.
>
> What happened was that sqertz corrected Oliver RDO, with a very acid
> tone, picking him up on a spelling mistake.
>
> I quote
>
> "Once you know how to spell it properly and it's alternate name,
> you'll find a enough recipes to get you started.
>
> Fuscia Dunlop"
Actually he gave a helpful and accurate answer, and if you find his tone
> On 05/06/2014 17:57, Sqwertz wrote:
>> Oh, go fuck yourself you. I never did like your unbudging, snotty
>> hollier-than-thou attitude. You heard what you wanted to hear from
>> conversations past and I wasted my time genuinely trying to help you.
> Help me? Wierd. I didn't ask for your nor anyone else's help.
>
> What happened was that sqertz corrected Oliver RDO, with a very acid
> tone, picking him up on a spelling mistake.
>
> I quote
>
> "Once you know how to spell it properly and it's alternate name,
> you'll find a enough recipes to get you started.
>
> Fuscia Dunlop"
offensive, then you really need to stay under your covers with your mommy
nearby for protection.
>
> In that post, he made a spelling mistake, which I in turn picked him
> up on, to try to point out that no one was above making minor spelling
> mistakes - I could also have pointed out that there was a grammatical
> error as well, he should have said "its alternate name" (without the
> apostrophe).
be a hyphen after "mistakes".
>
> It's always a bad idea to pick others up on spelling mistakes, as your
> latest post shows - the expression YOU wanted was "Holier-than-thou"
Note the inappropriate hyphen which appears between "shows" and "the."
>
> What a shame that a once fine newsgroup should descend to this.
ratio in RFC by grinding your 15 year old axe for Sqwertz?
Disclaimer: No representations or warranties about the spelling and
grammatical accuracy of this post are expressed or implied. Corrections
offered will be summarily ridiculed.
MartyB
Gary
Jun 5, 2014, 5:26:31 PM6/5/14
to
sf wrote:
>
> ...and I read an article earlier this morning that says
cooked. Not long...just until done. Raw oysters, tiad. Steamed or
fried oysters, yum. Raw clams, I don't think so. Fried whole clams,
yum. Raw salmon - try cooking one next time and get back to me. Raw
tuna - only the Japanese are so stupid to prefer it raw....try
pan-searing a nice thick tuna steak with some seasoning to
medium=rare.
As I said though, each to their own tastes.
G.
>
> ...and I read an article earlier this morning that says
> raw salmon is okay if it was farmed in the UK or US, so salmon sashimi
> won't hurt you anymore... but I prefer tuna sashimi, thank you.
Each to their own, naturally, but I prefer all my seafood to be
> won't hurt you anymore... but I prefer tuna sashimi, thank you.
cooked. Not long...just until done. Raw oysters, tiad. Steamed or
fried oysters, yum. Raw clams, I don't think so. Fried whole clams,
yum. Raw salmon - try cooking one next time and get back to me. Raw
tuna - only the Japanese are so stupid to prefer it raw....try
pan-searing a nice thick tuna steak with some seasoning to
medium=rare.
As I said though, each to their own tastes.
G.
sf
Jun 5, 2014, 5:34:50 PM6/5/14
to
>
> As I said though, each to their own tastes.
>
Apparently not, according your tone.... *stupid* enough to prefer it
> As I said though, each to their own tastes.
>
raw?
sf
Jun 5, 2014, 5:36:02 PM6/5/14
to
On Thu, 05 Jun 2014 21:20:22 +0200, Ianlechef <ianh...@free.fr>
wrote:
He hates it when his attitude turns around and bites him in the butt.
wrote:
spamtr...@gmail.com
Jun 5, 2014, 8:18:54 PM6/5/14
to
On Monday, May 12, 2014 4:58:05 AM UTC-7, Ianlechef wrote:
> On 25/03/2014 03:33, Sqwertz wrote:
>
>
> > Fuscia Dunlop has several "gan bian" style recipes in her book,
> > including this one for beef:
>
>
> On 25/03/2014 03:33, Sqwertz wrote:
>
>
> > Fuscia Dunlop has several "gan bian" style recipes in her book,
> > including this one for beef:
>
>
> > Fuscia
>
> Mind you, searching with the correct first name "Fuschia" might get
> better hits.
>
>
Another victim of Usenet correction syndrome. I pray I do not succumb as
>
> Mind you, searching with the correct first name "Fuschia" might get
> better hits.
>
>
well.
If Ms. D is named after the plant, the plant in turn is named after the
discoverer, a German.
Herr Fuchs (i.e. Mr. Fox) We know this is right because the "ch" sound
precedes the s.
Therefore, Fuchsia. (Cf. Herr Freese --> Freesia)
Therefore, Fuchsia Dunlop.
Gary
Jun 6, 2014, 1:19:13 PM6/6/14
to
sf wrote:
might finally learn that sometimes I like to emphasize a point with a
bit of exaggeration and not add a smirky face. It's a straight-faced
joke. Look serious even though you're kidding. Lighten up, sf.
Sheldon does this too. This is why I liked him right from the start
here. He has the same sense of humor that I do. I often refrain from
saying something only because Sheldon does it and he was here first.
Certainly the Japanese are not really stupid for liking raw seafood. I
don't like it but as I said, "each to their own." I actually have
great admiration for the Japanese culture. Their system of "honor" is
very cool to me.
Gee.
>
> Gary wrote:
>
> > sf wrote:
> > >
> > > ...and I read an article earlier this morning that says
> > > raw salmon is okay if it was farmed in the UK or US, so salmon sashimi
> > > won't hurt you anymore... but I prefer tuna sashimi, thank you.
> >
> > Each to their own, naturally, but I prefer all my seafood to be
> > cooked. Not long...just until done. Raw oysters, tiad. Steamed or
> > fried oysters, yum. Raw clams, I don't think so. Fried whole clams,
> > yum. Raw salmon - try cooking one next time and get back to me. Raw
> > tuna - only the Japanese are so stupid to prefer it raw....try
> > pan-searing a nice thick tuna steak with some seasoning to
> > medium=rare.
>
> You sound more and more like Sheldon every day.
> > As I said though, each to their own tastes.
> >
> Apparently not, according your tone.... *stupid* enough to prefer it
> raw?
Another sf bad day evidently. Give it about 2 more years and you
> Gary wrote:
>
> > sf wrote:
> > >
> > > ...and I read an article earlier this morning that says
> > > raw salmon is okay if it was farmed in the UK or US, so salmon sashimi
> > > won't hurt you anymore... but I prefer tuna sashimi, thank you.
> >
> > Each to their own, naturally, but I prefer all my seafood to be
> > cooked. Not long...just until done. Raw oysters, tiad. Steamed or
> > fried oysters, yum. Raw clams, I don't think so. Fried whole clams,
> > yum. Raw salmon - try cooking one next time and get back to me. Raw
> > tuna - only the Japanese are so stupid to prefer it raw....try
> > pan-searing a nice thick tuna steak with some seasoning to
> > medium=rare.
>
> You sound more and more like Sheldon every day.
> > As I said though, each to their own tastes.
> >
> Apparently not, according your tone.... *stupid* enough to prefer it
> raw?
might finally learn that sometimes I like to emphasize a point with a
bit of exaggeration and not add a smirky face. It's a straight-faced
joke. Look serious even though you're kidding. Lighten up, sf.
Sheldon does this too. This is why I liked him right from the start
here. He has the same sense of humor that I do. I often refrain from
saying something only because Sheldon does it and he was here first.
Certainly the Japanese are not really stupid for liking raw seafood. I
don't like it but as I said, "each to their own." I actually have
great admiration for the Japanese culture. Their system of "honor" is
very cool to me.
Gee.
Message has been deleted
Message has been deleted
A Moose in Love
Jun 11, 2014, 6:04:33 PM6/11/14
to
On Monday, March 24, 2014 9:32:30 PM UTC-4, Travis McGee wrote:
Mongolian Beef? Is there such a thing? Ghengis and buddies were sheep people. But let's just find out what Mongolian beef really is...
http://en.wikipedia.org/wiki/Mongolian_beef
{
The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term "Mongolian" is rather meant to imply an "exotic" type of food.
}
> On 3/24/2014 9:07 PM, olive...@hotmail.com wrote:
>
> > On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
>
> >> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
>
> >> Can Shaw, apparently). The version I had was very thin strips of beef
>
> >> (approx. julienned) with julienned carrots and snippets of green onion.
>
> >> It might have been twice cooked until the sauce was absorbed. It was not
>
> >> hot, but quite flavorful, so it was more than just soy sauce.
>
> >>
>
> >> Any ideas?
>
> >>
>
> >> karen
>
> > On Wednesday, September 29, 1999 3:00:00 AM UTC-4, Karen Otto wrote:
>
> >> I'm looking for a recipe for a Chinese dish called Kan Siu beef (pronounced
>
> >> Can Shaw, apparently). The version I had was very thin strips of beef
>
> >> (approx. julienned) with julienned carrots and snippets of green onion.
>
> >> It might have been twice cooked until the sauce was absorbed. It was not
>
> >> hot, but quite flavorful, so it was more than just soy sauce.
>
> >>
>
> >> Any ideas?
>
> >>
>
>
> >
>
> > I know it has hoisen sauce in it I am looking as well
>
> >
>
>
>
> Sounds similar to Mongolian Beef.
> >
>
> > I know it has hoisen sauce in it I am looking as well
>
> >
>
>
>
Mongolian Beef? Is there such a thing? Ghengis and buddies were sheep people. But let's just find out what Mongolian beef really is...
http://en.wikipedia.org/wiki/Mongolian_beef
{
The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term "Mongolian" is rather meant to imply an "exotic" type of food.
}
nazi hunter
Jun 11, 2014, 6:32:49 PM6/11/14
to
On 6/11/2014 4:04 PM, A Moose in Love wrote:
> Ghengis and buddies were sheep people.
Like your nazi buddies...
> Ghengis and buddies were sheep people.
<81638833-a2c6-4511...@googlegroups.com>
> Your beloved filth threw white phosphorus at my aunt in Hanover. But
> then you don't know that do you???
> WW2 was about power. Germany must not get too strong. Had the
> English shown proper diplomacy instead of
> declaring war on Germany, then WW2 would not have happened. WW2 is
> the fault of Britain.
<ff9a47a5-747e-4533...@googlegroups.com>
> You would have lost to the Japs had you not committed war crimes and
> murdered hundreds of thousands of innocent civilians.
<a2becb23-cdb4-4fe7...@googlegroups.com>
> Nothing wrong with drug use. Abuse is a different story. If you can
> control your heroin use, you will find that good heroin unlocks
> creativity.
<72eafc8b-d9d9-4664...@googlegroups.com>
> And let's hear your reasoning as to why the Great British Empire
> invaded and declared war onGermany? You are afraid to address that
> issue.
<2e4c2fd5-0f52-4b18...@googlegroups.com>
> As for the Polish stuff; Germany wanted a return of lands that were
> stolen from her after WW1.
<33d88bb0-24cf-4b91...@googlegroups.com>
> You are attempting to justify war crimes committed by your side.
<5c5d7d92-b053-4071...@googlegroups.com>
> Let me axe you a question: If I go to my place, shoot up some
> heroin, and watch Star Trek, what damage have I done to society?
<d926808a-a301-4b60...@googlegroups.com>
> And by the way, Germany did not start WW1; She stood by her ally and
> did not intend to create a world war. That world war was started by
> the 'allies'. Ditto for WW2. She did not intend to start a world war.
Mayo
Aug 10, 2014, 8:24:08 PM8/10/14
to
On 6/6/2014 5:48 PM, Sqwertz wrote:
> Thank you Dan and Marty. I admit I can be harsh at times (who.. ME?),
> but it never occurred to me somebody would find the post in that
> context offensive.
>
> -sw
>
Why is it you treat people so poorly?
Did you have a troubled childhood?
> but it never occurred to me somebody would find the post in that
> context offensive.
>
> -sw
>
Why is it you treat people so poorly?
Did you have a troubled childhood?
Mayo
Aug 10, 2014, 8:25:33 PM8/10/14
to
On 5/12/2014 4:10 PM, Sqwertz wrote:
> There was no snarkyness intended in my post, asshole. As for the typo
> and your spelling flame, there was no reason to spell it right since I
> graciously included the link the recipe.
>
> This is whet you get when you post something helpful to the group:
> Once narcissistic fucker from Australia and some other petty
> petite piq�re from France, both who want to start pissing matches.
>
Another group you and Marty have killed off, isn't it?
> and your spelling flame, there was no reason to spell it right since I
> graciously included the link the recipe.
>
> This is whet you get when you post something helpful to the group:
> Once narcissistic fucker from Australia and some other petty
> petite piq�re from France, both who want to start pissing matches.
> It's no wonder there are very few and far between serious food
> discussions here, and that alt.food.asian is completely dead.
>
> -sw
> discussions here, and that alt.food.asian is completely dead.
>
>
Another group you and Marty have killed off, isn't it?
Brooklyn1
Aug 10, 2014, 8:28:55 PM8/10/14
to
Mayo wrote:
>Sqwertz wrote:
>> Dan Logcher wrote:
>Sqwertz wrote:
>> Dan Logcher wrote:
>>>Ianlechef wrote:
>>>> Sqwertz wrote:
>>>>> Oh, go fuck yourself you. I never did like your unbudging, snotty
>>>>> hollier-than-thou attitude. You heard what you wanted to hear from
>>>>> conversations past and I wasted my time genuinely trying to help you.
>>>> Help me? Wierd. I didn't ask for your nor anyone else's help.
>>>>
>>>> What happened was that sqertz corrected Oliver RDO, with a very acid tone, picking him up on a
>>>> spelling mistake.
>>>>
>>>> I quote
>>>>
>>>> "Once you know how to spell it properly and it's alternate name, you'll
>>>> find a enough recipes to get you started.
>>>>
>>>> Fuscia Dunlop"
>>>
>>> This did not come across badly when I ready the entire post. Pulling that one line
>>> without the rest for context can sway the tone your way.. but that's not how I read it.
>>
>> Thank you Dan and Marty. I admit I can be harsh at times (who.. ME?),
>> but it never occurred to me somebody would find the post in that
>> context offensive.
>
>>>> Sqwertz wrote:
>>>>> Oh, go fuck yourself you. I never did like your unbudging, snotty
>>>>> hollier-than-thou attitude. You heard what you wanted to hear from
>>>>> conversations past and I wasted my time genuinely trying to help you.
>>>> Help me? Wierd. I didn't ask for your nor anyone else's help.
>>>>
>>>> What happened was that sqertz corrected Oliver RDO, with a very acid tone, picking him up on a
>>>> spelling mistake.
>>>>
>>>> I quote
>>>>
>>>> "Once you know how to spell it properly and it's alternate name, you'll
>>>> find a enough recipes to get you started.
>>>>
>>>> Fuscia Dunlop"
>>>
>>> This did not come across badly when I ready the entire post. Pulling that one line
>>> without the rest for context can sway the tone your way.. but that's not how I read it.
>>
>> Thank you Dan and Marty. I admit I can be harsh at times (who.. ME?),
>> but it never occurred to me somebody would find the post in that
>> context offensive.
>
>Why is it you treat people so poorly?
>Did you have a troubled childhood?
Trouble is the dwarf is still in childhood.
>Did you have a troubled childhood?
Mayo
Aug 10, 2014, 8:29:23 PM8/10/14
to
Brooklyn1
Aug 10, 2014, 8:37:51 PM8/10/14
to
Mayo wrote:
>Brooklyn1 wrote:
>Brooklyn1 wrote:
>> Mayo wrote:
>>>
>>> Why is it you treat people so poorly?
>>> Did you have a troubled childhood?
>>
>> Trouble is the dwarf is still in childhood.
>>
>Peter Pan syndrome?
Tinkerbell.
>>>
>>> Why is it you treat people so poorly?
>>> Did you have a troubled childhood?
>>
>> Trouble is the dwarf is still in childhood.
>>
>Peter Pan syndrome?
Mayo
Aug 10, 2014, 8:45:44 PM8/10/14
to
Ken Blake, MVP
Aug 10, 2014, 9:48:32 PM8/10/14
to
On Sun, 10 Aug 2014 18:24:08 -0600, Mayo <af...@tr.oll> wrote:
> On 6/6/2014 5:48 PM, Sqwertz wrote:
> > On Thu, 05 Jun 2014 16:01:38 -0400, Dan Logcher wrote:
> >
> >>> "Once you know how to spell it properly and it's alternate name, you'll
> >>> find a enough recipes to get you started.
> >>>
> >>> Fuscia Dunlop"
I'm coming along late, but if the topic is spelling, she spells it
> On 6/6/2014 5:48 PM, Sqwertz wrote:
> > On Thu, 05 Jun 2014 16:01:38 -0400, Dan Logcher wrote:
> >
> >>> "Once you know how to spell it properly and it's alternate name, you'll
> >>> find a enough recipes to get you started.
> >>>
> >>> Fuscia Dunlop"
"Fuchsia," not "Fuscia."
If someone else already said the same thing, my apologies.
Mayo
Aug 10, 2014, 10:30:45 PM8/10/14
to
Message has been deleted
Mayo
Aug 10, 2014, 10:36:04 PM8/10/14
to
On 8/10/2014 8:32 PM, Sqwertz wrote:
> Yes, somebody already mentioned it <rolling eyes>. Not my fault she
> can't spell her name right! :-P
>
> Lets revive this thread in another 4 months. See you then!
>
> -sw
>
Nice of you to kill the group off but put a 4 month revive order on it...
> can't spell her name right! :-P
>
> Lets revive this thread in another 4 months. See you then!
>
> -sw
>
Nice of you to kill the group off but put a 4 month revive order on it...
Cabrito del Bosque
May 18, 2015, 4:40:57 PM5/18/15
to
On 8/10/2014 8:32 PM, Sqwertz wrote:
> On Sun, 10 Aug 2014 18:48:32 -0700, Ken Blake, MVP wrote:
>
> On Sun, 10 Aug 2014 18:48:32 -0700, Ken Blake, MVP wrote:
>
> Yes, somebody already mentioned it <rolling eyes>. Not my fault she
> can't spell her name right! :-P
>
> Lets revive this thread in another 4 months. See you then!
>
> -sw
Let's add afa to the groups you and Nunya Shitlips have already killed off.
> can't spell her name right! :-P
>
> Lets revive this thread in another 4 months. See you then!
>
> -sw
Then let's revive them!
http://www.acanadianfoodie.com/2014/04/08/crispy-ginger-beef-the-authentic-calgary-recipe/
NGREDIENTS
Ingredients for the beef:
1 pound flank steak, sliced thinly against the grain
oil for deep frying
Ingredients for the batter:
1 egg
1 cup water
1¼ cup corn starch
3 tablespoons flour
½ tablespoon white pepper
2-3 cups oil for frying the beef in
Ingredients for the vegetables in the sauce:
1 large carrot, finely julienned
1 sweet red bell pepper, finely julienned
1 green bell pepper, finely julienned
6 cloves garlic, finely julienned
hefty chunk of ginger, size of two thumbs, depending upon taste, finely
julienned
Ingredients for the sauce:
¼ cup light soy sauce
2 tablespoons white vinegar
3 tablespoons mushroom soy sauce (dark soy sauce will substitute)
1 tablespoon Chinese cooking wine (or dry sherry)
½ cup water
¼ cup sugar (or ½ cup if you like it sweet)
½ tablespoon or more crushed chilies
INSTRUCTIONS
Instructions for the batter:
Combine all ingredients, toss beef in batter
Deep-fry strips of beef, a few at a time, until crispy; set aside
Instructions for the sauce:
Stir fry vegetables until crispy; add sauce
Bring to boil for 1 to 2 minutes; remove from heat
Add beef; stir to coat with sauce
For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2
hours until the dark deep flavour and colour has permeated the entire
dish; the sauce will thicken during this time
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