Comments on: Bi-Coastal Chinese Food and Wine Pairing (Continued)

By: Authentic Chinese Recipes

Authentic Chinese Recipes — Sat, 14 Nov 2009 02:52:36 +0000

Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

By: Red Cooked Pork Redux | Red Cook

Red Cooked Pork Redux | Red Cook — Sun, 01 Mar 2009 19:05:07 +0000

[...] The most commonly asked questions were whether different cuts of pork or different types of meat can be cooked using this same recipe. The answer is yes and… well, maybe. Yes, other cuts of pork work well with this recipe, but for other types of meat the recipe has to be slightly modified. In fact I’ve posted two adaptations of the recipe for beef and lamb. [...]

By: Mattso

Mattso — Tue, 17 Feb 2009 17:01:42 +0000

This lamb looks delicious. How about a nice peppery Zinfindel with it? I made Jerk Pork BBQ this summer and a Zinfindel stood up to the spice. Sorry I cannot remember which one..

By: Scott at Realepicurean

Scott at Realepicurean — Mon, 19 Jan 2009 19:28:13 +0000

A great looking way of cooking lamb, far from what I’d normally do (but that’s not a criticism ).

Love your pairing; I’m terrible and end up choosing good wines which don’t work with the food I’ve made!

By: Kian

Kian — Mon, 12 Jan 2009 19:43:51 +0000

Jaden, Thanks for visiting! I do enjoy sharing my Chinese recipes and tips with everyone.

Debs, I’m so pleased this wine pairing series is helping you make pairing decision. Good luck with your fundraising!

By: Debs

Debs — Sat, 10 Jan 2009 22:29:16 +0000

I have enjoyed your four part series. I am currently working on a wine pairing for a fundraising banquet for a non-profit chinese immersion school in Portland OR. I have not done this before, so I appreciate the detail of you and your guests analysis. Our menu involves foods from 5 provinces in Chinese ranging from szechuan to cantonese, and alas, our budget does not allow a pairing with every course. I definitely have my work cut out for me…

Thanks for your notes!

By: Jaden

Jaden — Fri, 09 Jan 2009 05:43:57 +0000

Hey there! So glad to have found your blog – I’m enjoying reading about your Chinese food.

-jaden

By: marilyn @ simmer till done

marilyn @ simmer till done — Sat, 03 Jan 2009 20:24:10 +0000

Kian, a gallant search for the wine, but no matter – I am loving that lamb recipe. By the way, I was tagged and thus you’ve been tagged, over at Simmer. Happy New Year – hope it’s fruitful and delicious!