Comments on: Petite meat

By: Kelly from Maud-L

Kelly from Maud-L — Tue, 05 Aug 2008 00:20:47 +0000

I just made this for dinner tonight — YUM! (I doubled the sauce because my guys are sauce hounds.) I have a feeling this might get as much play in my house as the famous penne alla vodka from years ago.

By: mamster

mamster — Mon, 21 Jul 2008 05:15:40 +0000

I’m delighted to hear that, Charles. Thanks for the report.

By: Charles

Charles — Mon, 21 Jul 2008 05:11:50 +0000

Just used this recipe for dinner with some friends tonight and it turned out perfectly.

Thanks!

By: mamster

mamster — Sun, 20 Jul 2008 04:03:00 +0000

I dunno. It wouldn’t be hard to salt some cabbage and set it aside to ferment a bit and see if that comes close.

By: ts

ts — Sun, 20 Jul 2008 01:49:52 +0000

Nice sounding dish, but their cabbage is somehow fermented? House secret.

By: mamster

mamster — Sat, 19 Jul 2008 18:46:33 +0000

Oh yeah, that stuff is great. It’s been so long since I’ve been there that I don’t really know if my cabbage/lamb recipe is anything like theirs (I know they didn’t use carrots, and I don’t remember if theirs was spicy), but it’s certainly good.

By: Dawn

Dawn — Sat, 19 Jul 2008 18:37:57 +0000

Funny, we got takeout from them last night and had their stir fried sour napa, too. Thanks for the recipe!

Now someone needs to recreate the recipe for that fluffy sesame scallion bread. I can't get enough of that stuff either.