Comments on: Sichuan Hot Pot http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/ A tantalising photographic food journey, tasted by two (food) lovers Thu, 26 Apr 2012 22:56:09 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: william http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-15062 william Sat, 14 Apr 2012 07:53:07 +0000 http://tastedbytwo.com/?p=864#comment-15062 I don't like lamb. I don’t like lamb.

]]> By: Mr. Taste http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-2988 Mr. Taste Thu, 10 Feb 2011 05:39:53 +0000 http://tastedbytwo.com/?p=864#comment-2988 Hi Phill, you can probably find the two sided pot at an asian grocery. Don't think you would find one in kununurra, perhaps in darwin? Definitely available in sydney... Hi Phill, you can probably find the two sided pot at an asian grocery. Don’t think you would find one in kununurra, perhaps in darwin? Definitely available in sydney…

]]> By: PHILL http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-2960 PHILL Sun, 06 Feb 2011 04:20:07 +0000 http://tastedbytwo.com/?p=864#comment-2960 G'DAY I'M IN KUNUNURRA WA AND WOULD LIKE TO KNOW WERE I CAN GET A SHESUAN HOT POT FROM CHEERS PHILL G’DAY I’M IN KUNUNURRA WA AND WOULD LIKE TO KNOW WERE I CAN GET A SHESUAN HOT POT FROM CHEERS PHILL

]]> By: Mr. Taste http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-378 Mr. Taste Sun, 23 Aug 2009 11:22:15 +0000 http://tastedbytwo.com/?p=864#comment-378 Hi JusD! Most Chinese and Hong Kong groceries have have in their frozen section sliced beef, lamb, chicken and venison too I think. We always just get lamb because it's the fattiest and tastiest - the other meats can be a bit too chewy. If you want it fresh, some Asian butchers can prepare it sliced too. Hi JusD! Most Chinese and Hong Kong groceries have have in their frozen section sliced beef, lamb, chicken and venison too I think. We always just get lamb because it’s the fattiest and tastiest – the other meats can be a bit too chewy. If you want it fresh, some Asian butchers can prepare it sliced too.

]]> By: JusD http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-375 JusD Sat, 22 Aug 2009 13:23:57 +0000 http://tastedbytwo.com/?p=864#comment-375 I tried and loved hot pot when visiting Chengdu, China years ago, and I've been wanting to try it again ever since. We had thinly sliced pork, beef, chicken, duck, all types of veg, and long-stemmed mushrooms with minuscule caps that I utterly loved. Now that I've recently returned to Australia (and loving the Asian markets here) I'd love to try my own variation on this. Though my one question is where do you get lamb (or any meats) cut like that? Looking forward to trying this. Thanks for the blog! I tried and loved hot pot when visiting Chengdu, China years ago, and I’ve been wanting to try it again ever since. We had thinly sliced pork, beef, chicken, duck, all types of veg, and long-stemmed mushrooms with minuscule caps that I utterly loved. Now that I’ve recently returned to Australia (and loving the Asian markets here) I’d love to try my own variation on this. Though my one question is where do you get lamb (or any meats) cut like that?

Looking forward to trying this. Thanks for the blog!

]]> By: Mr. Taste http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-323 Mr. Taste Wed, 05 Aug 2009 22:28:06 +0000 http://tastedbytwo.com/?p=864#comment-323 Hi Wes! For the chilli side, we always use the Lao Gan Ma soup base from the asian grocery - With my fake chinese skills I found a picture of the pack -> http://eaturl.info/z0hq. Look at how serious she is, you can tell she means business :P For the regular side, we just throw in a cup or two of whatever stock we have around (sometimes chicken, sometimes vegie, doesn't really matter) as well as the leafy parts of the pickled chinese mustard greens. Then we just top it up with water and then throw on some coriander (cilantro) at the end. It's all very shortcut, which is good :) Hi Wes! For the chilli side, we always use the Lao Gan Ma soup base from the asian grocery – With my fake chinese skills I found a picture of the pack -> http://eaturl.info/z0hq. Look at how serious she is, you can tell she means business :P For the regular side, we just throw in a cup or two of whatever stock we have around (sometimes chicken, sometimes vegie, doesn’t really matter) as well as the leafy parts of the pickled chinese mustard greens. Then we just top it up with water and then throw on some coriander (cilantro) at the end. It’s all very shortcut, which is good :)

]]> By: Wes http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-321 Wes Wed, 05 Aug 2009 13:47:28 +0000 http://tastedbytwo.com/?p=864#comment-321 Mr. Taste, What recipe or seasoning did you use for the broth? After discovering hot pot in Zhengzhou, I am anxious to share this treat with my family! Mr. Taste,

What recipe or seasoning did you use for the broth? After discovering hot pot in Zhengzhou, I am anxious to share this treat with my family!

]]> By: Mr. Taste http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-255 Mr. Taste Mon, 27 Jul 2009 06:46:36 +0000 http://tastedbytwo.com/?p=864#comment-255 Hi Simon! We got the pot and the burner from an asian grocery. Not too expensive, <$30 each if I recall correctly. The burner is super handy because you can do Korean bbq's at home too! Hi Simon! We got the pot and the burner from an asian grocery. Not too expensive, <$30 each if I recall correctly. The burner is super handy because you can do Korean bbq’s at home too!

]]> By: Simon Food Favourites http://tastedbytwo.com/2009/07/27/recipe-sichuan-hot-pot/comment-page-1/#comment-253 Simon Food Favourites Mon, 27 Jul 2009 06:00:07 +0000 http://tastedbytwo.com/?p=864#comment-253 yummo. got get myself one of those hot pot kits. yummo. got get myself one of those hot pot kits.

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