Re: [london.food] [Recipe] Szechuan bloody-hot stir-fry.

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From: Simon Wistow
Subject: Re: [london.food] [Recipe] Szechuan bloody-hot stir-fry.
Date: 11:54 on 31 Oct 2003

On Fri, Oct 31, 2003 at 11:39:04AM +0000, Tom Sulston said:
> This weekend I shall be mostly making braised pheasant, what with it 
> being the season and all. Anyone got any good tips for what to serve 
> with?

I had braised pheasant last night with poached pears. It was nice. The 
pheasant had a slightly licourishey taste which I preusme comes from a 
star anise/fish sauce style marinade/glaze. It wasn't quite as good as 
the quails done similarly at Cantina Vinopolis but it was tasty.

There's stuff above here

[london.food] [Recipe] Szechuan bloody-hot stir-fry. Tom Sulston 11:39 on 31 Oct 2003
I have a shiny new wok, as of last week. This is what I made in it the
- [london.food] Fish sauces Roger Burton West 11:43 on 31 Oct 2003
  Oh, those are wonderful things... have you tried the Thai prawn sauce?
- Re: [london.food] [Recipe] Szechuan bloody-hot stir-fry. Simon Wistow 11:54 on 31 Oct 2003
  I had braised pheasant last night with poached pears. It was nice. The

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