Southern California has better Sichuanese food than Taiwan? That's amazing. I don't no much about beef noodle soup, but it sounds like you just said" the pizza in Los Angeles is better than New York". Nice newsletter, looking forward to your cookbook. I know its out, our library has it, but I am like 134 on the waiting list.
Fabulous videos. I’m a happy subscriber on YT. And sad that COVID ended my appointment as a visiting professor at Southwest University where I used to go twice a year to work with a research group doing basic studies of silkworms and other kinds of miths (Lepidoptera). I didn’t learn how to cook their marvelous food there but have been using cookbooks like yours to try to learn on my own since visiting grad school friends from Hong Kong in the early 70s when very few Asian cookbooks were available compared to now. Still it’s much better to have experienced the authentic taste of a local cuisine when trying to make it. I certainly miss eating the kind of food made in hole in the wall family
restaurants near the university where students used to take me and help me order. I realized when cooking for myself during the early pandemic lockdown that my persistent attempts to make something like Chinese (or Chinese-ish) food was really a substitute for traveling there. Thanks for waking up those fond memories. And for your cookbook which I ordered the moment I read about it here on Substack. It’s a treasure.
Southern California has better Sichuanese food than Taiwan? That's amazing. I don't no much about beef noodle soup, but it sounds like you just said" the pizza in Los Angeles is better than New York". Nice newsletter, looking forward to your cookbook. I know its out, our library has it, but I am like 134 on the waiting list.
Oh Southern California has some of the best Sichuanese food in the world. Check out Sichuan Impression in LA if you havent already!
Fabulous videos. I’m a happy subscriber on YT. And sad that COVID ended my appointment as a visiting professor at Southwest University where I used to go twice a year to work with a research group doing basic studies of silkworms and other kinds of miths (Lepidoptera). I didn’t learn how to cook their marvelous food there but have been using cookbooks like yours to try to learn on my own since visiting grad school friends from Hong Kong in the early 70s when very few Asian cookbooks were available compared to now. Still it’s much better to have experienced the authentic taste of a local cuisine when trying to make it. I certainly miss eating the kind of food made in hole in the wall family
restaurants near the university where students used to take me and help me order. I realized when cooking for myself during the early pandemic lockdown that my persistent attempts to make something like Chinese (or Chinese-ish) food was really a substitute for traveling there. Thanks for waking up those fond memories. And for your cookbook which I ordered the moment I read about it here on Substack. It’s a treasure.
thank you for reading!