tag:blogger.com,1999:blog-5570890979467369384.post7913679398007125445..comments2023-12-03T08:13:24.652-08:00Comments on Fat of the Land: Sea-Flavor Noodles with PorciniLangdon Cookhttp://www.blogger.com/profile/13824455892396013221noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5570890979467369384.post-81424418000840838492013-07-16T16:18:26.151-07:002013-07-16T16:18:26.151-07:00JeanniePhoenix - Welcome aboard! Looking back at t...JeanniePhoenix - Welcome aboard! Looking back at the recipe in question, I see that Dunlop didn't use any chili paste. For my adaptation, try using "douban" if you can find it--Sichuanese chili bean paste made with broad beans, sometimes referred to as Pixian paste for the city where it's most famously made. You could also try Sambal olek for a slightly sweeter version.Langdon Cookhttps://www.blogger.com/profile/13824455892396013221noreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-44177818547316130612013-07-16T08:30:20.570-07:002013-07-16T08:30:20.570-07:00Two days into your blog, and I have yet to get bor...Two days into your blog, and I have yet to get bored! I've learned so much already, as someone who's entering her third year of living in the northwest.<br /><br />I had a question about this recipe: you mention "chilli paste". Are you talking about something like sambal, or something more Chinese and condiment-y like Lao Gan Ma's chilli and black bean sauce? Thanks!jeanniephoenixhttps://www.blogger.com/profile/17148877886783934167noreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-5683928412292222122010-07-12T08:06:22.969-07:002010-07-12T08:06:22.969-07:00Lazaro - Lots of flavors here for sure. Be warned:...Lazaro - Lots of flavors here for sure. Be warned: A little shrimp paste goes a long way.<br /><br />Donata - I'm only too happy to share. Meanwhile, the sanding phase is almost done. I'm ready to lose the respirator!<br /><br />Tom - I bet Mashiko's a backyard regular for your team. They're fighting the good fight for sustainable seafood.<br /><br />Jessica - I was of the same Langdon Cookhttps://www.blogger.com/profile/13824455892396013221noreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-82465424549943339022010-07-09T06:04:11.283-07:002010-07-09T06:04:11.283-07:00Beautiful photography! I love Sichuan...very much,...Beautiful photography! I love Sichuan...very much, however I don't think I'm quite brave enough to venture a try at this...at least not yet! <br /><br />jessyburke88@gmail.comJessicahttp://www.extremehomeworkout.comnoreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-90602907087169951922010-07-07T22:38:52.184-07:002010-07-07T22:38:52.184-07:00Mashiko's is one of the best things about livi...Mashiko's is one of the best things about living in West Seattle.Tom Fhttp://www.bikejuju.comnoreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-22706384217585046492010-07-07T22:19:56.341-07:002010-07-07T22:19:56.341-07:00I am not worthy... Your knowledge of local foragi...I am not worthy... Your knowledge of local foraging is something I covet...though I don't think I'm willing to spend the time on accruing my own knowledge base, so I thank you for sharing your knowledge with the world, and myself of course! Good luck with the paint job.<br /><br />-A Faithful Follower:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-79338877202723214362010-07-07T17:47:42.066-07:002010-07-07T17:47:42.066-07:00Wonderful amalgamation of flavors in the dish. Am...Wonderful amalgamation of flavors in the dish. Amazing photo as well.<br /><br />Cheers!Lazaro Cookshttps://www.blogger.com/profile/01116678238092688684noreply@blogger.com