Step One: Purchase Fuschia Dunlop's Every Grain of Rice: Simple Chinese Home Cooking
Step Two: Decide you need to buy practically every spice, sauce and condiment mentioned in book so
spend a small fortune in Hoo Hing
Step Three: Bring newly acquired Chinese pantry back home
Step Four: Do f*ck all Chinese cooking and don't look again at the book for three months
So that happened.
***DISCLAIMER***:I hate cucumber. Like with Elizabeth David's stuffed aubergines and anchovygate, I kinda set myself up for a fail here.
Despite my hatred of cucumber, I thought that maybe miraculously once smacked I might have my eyes open to a whole new cucumbery world. I didn't. Smacking the cucumber, as euphemistic as it may sound, is pretty much just whacking a cucumber with a rolling pin.
Now, I just felt that the sauce while nice enough when you dipped your clean teaspoon in it (read, finger) it then completely vanished on the cucumber. Slightly bemused, I googled the recipe while at work (eek.) and the proportions were completely, utterly different, despite the fact that her intro in the Telegraph and all other wording was precisely the same as in the book. Here is the 'version' that Fuschia wrote for the Telegraph, though it is exactly the same just clearly with far more successful sauce levels.
Another fail, ugh. I would say I would try again, but I really don't like cucumbers...... Next time I'm definitely going to pick something containing an ingredient I actually like.
Step Two: Decide you need to buy practically every spice, sauce and condiment mentioned in book so
spend a small fortune in Hoo Hing
Step Three: Bring newly acquired Chinese pantry back home
Step Four: Do f*ck all Chinese cooking and don't look again at the book for three months
So that happened.
***DISCLAIMER***:I hate cucumber. Like with Elizabeth David's stuffed aubergines and anchovygate, I kinda set myself up for a fail here.
Despite my hatred of cucumber, I thought that maybe miraculously once smacked I might have my eyes open to a whole new cucumbery world. I didn't. Smacking the cucumber, as euphemistic as it may sound, is pretty much just whacking a cucumber with a rolling pin.
Now, I just felt that the sauce while nice enough when you dipped your clean teaspoon in it (read, finger) it then completely vanished on the cucumber. Slightly bemused, I googled the recipe while at work (eek.) and the proportions were completely, utterly different, despite the fact that her intro in the Telegraph and all other wording was precisely the same as in the book. Here is the 'version' that Fuschia wrote for the Telegraph, though it is exactly the same just clearly with far more successful sauce levels.
Another fail, ugh. I would say I would try again, but I really don't like cucumbers...... Next time I'm definitely going to pick something containing an ingredient I actually like.
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