Comments on: Sweet fire: Chicken, chili paste and maple syrup? http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/ Good food. Great stories. I swear. Sun, 06 Jul 2008 05:27:24 +0000 http://wordpress.org/?v=MU By: CC/DC http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4348 CC/DC Tue, 27 May 2008 14:29:20 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4348 I've never heard those yummy restaurant green beans called twice-cooked but I think it must be the dish called "gan bian shi ji do" in Mandarin. It is one of my favorite dishes but I've never been able to replicate it. In Queens, where I used to live, I was waiting at the local hole-in-the-wall -- you know, the kind where they serve as many orders of fried chicken and fries as they do sweet and sour pork -- and I was kind of shocked when she threw my green beans into the french fry fryer...and left them there for almost 10 minutes! Looking forward to trying your recipe! I’ve never heard those yummy restaurant green beans called twice-cooked but I think it must be the dish called “gan bian shi ji do” in Mandarin. It is one of my favorite dishes but I’ve never been able to replicate it. In Queens, where I used to live, I was waiting at the local hole-in-the-wall — you know, the kind where they serve as many orders of fried chicken and fries as they do sweet and sour pork — and I was kind of shocked when she threw my green beans into the french fry fryer…and left them there for almost 10 minutes! Looking forward to trying your recipe!

]]> By: Fearless Kitchen http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4063 Fearless Kitchen Sun, 06 Apr 2008 22:00:13 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4063 I really like the idea of combining maple syrup with chili paste. It's very creative! I really like the idea of combining maple syrup with chili paste. It’s very creative!

]]> By: Jeremy Hulley http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4050 Jeremy Hulley Thu, 03 Apr 2008 16:07:44 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4050 Made a double batch last night and loved it. The combination of light and heavy at the same time and lots of Garlic. Good stuff, Thanks Made a double batch last night and loved it. The combination of light and heavy at the same time and lots of Garlic.

Good stuff,
Thanks

]]> By: Terry B http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4023 Terry B Sun, 30 Mar 2008 15:14:09 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4023 Toni---You're right that water does nothing to cut the fire; milk also works---or sour cream or any kind of dairy. Regarding the chopsticks, Marion picked them up in Paris years ago and only remembers that they were indeed some kind of exotic wood. Marc---So glad you liked the dishes! I said about the green beans skillet or wok; should have said the same for the chicken. We have a wok [more accurately, Marion has a wok], but rarely haul it out. Thank Yang for the tip on garlic and chili flakes. I tend to add garlic late in the process just because of its tendency to burn. But if you keep stirring everything before adding liquids, you would probably avoid burning it. Ann---Welcome back! I look forward to great pictures and stories from you. I've heard this in the past about Italy, that you pretty much get Italian food when you're there. That's something I love about the US, well anyway, big cities in the US. We're great borrowers; all cuisines are welcome. Toni—You’re right that water does nothing to cut the fire; milk also works—or sour cream or any kind of dairy.

Regarding the chopsticks, Marion picked them up in Paris years ago and only remembers that they were indeed some kind of exotic wood.

Marc—So glad you liked the dishes! I said about the green beans skillet or wok; should have said the same for the chicken. We have a wok [more accurately, Marion has a wok], but rarely haul it out. Thank Yang for the tip on garlic and chili flakes. I tend to add garlic late in the process just because of its tendency to burn. But if you keep stirring everything before adding liquids, you would probably avoid burning it.

Ann—Welcome back! I look forward to great pictures and stories from you. I’ve heard this in the past about Italy, that you pretty much get Italian food when you’re there. That’s something I love about the US, well anyway, big cities in the US. We’re great borrowers; all cuisines are welcome.

]]> By: ann http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4022 ann Sun, 30 Mar 2008 15:09:10 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4022 This sounds soooooooo appealing after two weeks in Italy! Seriously! I mean, I love Italian food as much, if not more, than the next guy/gal, but, considering at least half of my work-week meals consist of something Asian, flavors like these were the things I craved most upon landing back in NYC. My first meal back was Japanese ramen, and now I think I'm going to duck out for some pho. And then who knows? Maybe something like this for dinner tonight. Thanks Terry :-) This sounds soooooooo appealing after two weeks in Italy! Seriously! I mean, I love Italian food as much, if not more, than the next guy/gal, but, considering at least half of my work-week meals consist of something Asian, flavors like these were the things I craved most upon landing back in NYC. My first meal back was Japanese ramen, and now I think I’m going to duck out for some pho. And then who knows? Maybe something like this for dinner tonight. Thanks Terry :-)

]]> By: Marc http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4021 Marc Sun, 30 Mar 2008 13:45:04 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4021 Heya Terry Got into the kitchen and whipped both of these up last night. Delicious, and also I've got to say QUICK, which is always a great thing in this time-pressed world. We used a wok, but we had fun calling it a skillet. My gorgeous partner Yang (who's Chinese and a whiz in the kitchen) asked me to pass on some feedback... He says that as a kind of unspoken universal rule in Chinese cooking, ingredients like garlic and chilli flakes usually go into the oil before adding the chicken or beans. That seasons or flavors the oil. Not sure how much of a difference that makes, but he swears by it. Great flavors, love the way the maple syrup disappeared. =) Marc Heya Terry

Got into the kitchen and whipped both of these up last night. Delicious, and also I’ve got to say QUICK, which is always a great thing in this time-pressed world. We used a wok, but we had fun calling it a skillet.

My gorgeous partner Yang (who’s Chinese and a whiz in the kitchen) asked me to pass on some feedback…

He says that as a kind of unspoken universal rule in Chinese cooking, ingredients like garlic and chilli flakes usually go into the oil before adding the chicken or beans. That seasons or flavors the oil. Not sure how much of a difference that makes, but he swears by it.

Great flavors, love the way the maple syrup disappeared.

=) Marc

]]> By: Toni http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4018 Toni Sat, 29 Mar 2008 18:26:22 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4018 The maple syrup is an interesting kind of "sweet" taste to add to this dish. But if you're going to have fire in your food, sweet is what cuts it. No amount of water in the world is enough to revive your tongue when it's been fried by chili. That's why they always serve sopapillas with honey with your chili in New Mexico. Those chopsticks are way cool! Are they made of coconut wood? The maple syrup is an interesting kind of “sweet” taste to add to this dish. But if you’re going to have fire in your food, sweet is what cuts it. No amount of water in the world is enough to revive your tongue when it’s been fried by chili. That’s why they always serve sopapillas with honey with your chili in New Mexico.

Those chopsticks are way cool! Are they made of coconut wood?

]]> By: Terry B http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4016 Terry B Fri, 28 Mar 2008 21:30:06 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4016 Anticiplate---I can see brown sugar having a similar flavor in this. Helmut---If you ever get back this side of the Atlantic, we'll see what we can do. cookinpanda---Thanks for stopping by! I look forward to seeing what you do with these flavors. Pam---Daughter Laurel was quite into origami at one time, so when we saw these faux origami ceramic rests, we had to have them. Jennifer---Methinks you're right! We just get some nice organic maple syrup at Trader Joe's. No need to go all esoteric here. Anticiplate—I can see brown sugar having a similar flavor in this.

Helmut—If you ever get back this side of the Atlantic, we’ll see what we can do.

cookinpanda—Thanks for stopping by! I look forward to seeing what you do with these flavors.

Pam—Daughter Laurel was quite into origami at one time, so when we saw these faux origami ceramic rests, we had to have them.

Jennifer—Methinks you’re right! We just get some nice organic maple syrup at Trader Joe’s. No need to go all esoteric here.

]]> By: Jennifer Hess http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4015 Jennifer Hess Fri, 28 Mar 2008 19:28:37 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4015 Time to restock the maple syrup, methinks... Time to restock the maple syrup, methinks…

]]> By: Pam http://bluekitchen.wordpress.com/2008/03/26/sweet-fire-chicken-chili-paste-and-maple-syrup/#comment-4014 Pam Fri, 28 Mar 2008 18:45:20 +0000 http://bluekitchen.wordpress.com/?p=513#comment-4014 Love the chopstick rests - very cool! Love the chopstick rests - very cool!

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