滴水洞孜然排骨.PDF

Chef’s Log 28 June 2011 Best Guess at Di Shui Dong Cumin Ribs ( ) James Feldkamp, a beer buddy from Shanghai, introduced me and a couple of friends to Cumin Ribs and Di Shui Dong. It’s not fancy, but the place is good, the beer selection was surprisingly good, and the Cumin Ribs were extraordinary. It’s not well known, but it’s not exactly unheard of either, and searching online for the rib recipe led to over 1,600 alternatives. After consulting all of my Chinese colleagues with any connection to Shanghai, and after consulting all the web recipes I could find for Hunan ribs, Di Shui Dong ribs, i Cumin Ribs, or Shanghai ribs, this is the best I could come up with . It appears that there is, not surprisingly, a dry rub that goes on a day or two before, possibly a wet rub or a sauce that follows, and then a coarse rub that goes on just before serving. The best source for the recipe appears to be JSOnline, though there is no authoritative source for this recipe either. It does seem to represent the closest I could find to consensus on the ingredients. But although there is some agreement on the principal spices, there is virtually no agreement on preparation. Parboiled, then grilled? Parboiled, then wok fried? Slow grilled without par boiling? And there is no agreement on whether or not the dry rub and the wet rub should be combined, or whether the wet rub is actually a sauce. After consultation with my expert on making Chinese cooking work in the US, who is ii also my expert advisor on all things relating to barbecuing, smoking, and grilling , I’ve decided upon the following: The preparation: (1) Dry rub two days in advance. (2) No parboiling. Since