I love your podcasts! They are so interesting, I need to stop myself from listening to all of them in one hit - trying to make them last! (in lockdown here in Sydney) . Just wondering, for example Andrew talked about his favourite sauce. Do you think you could make that in advance and reserve it for a few weeks? Strange question I am sure, but I feel like making some of these sauces in batches would suit me best! Kathy
Hi Kathy, thanks so much for the comment - we're really pleased you like listening and are going to be making sauces - excellent choice. Yes, you can make all the sauces mentioned in advance, and keep them in an airtight container in the fridge. But those with more preservatives - oils, sugars and salts - will keep for a little longer (more than a week and up to three) than those with less (a few days and certainly less than a week). Look at the ratios of these with other ingredients to judge storage times.
I enjoy your podcasts. But as a senior citizen with difficulty hearing , I would appreciate being able to read a transcript either in addition to or instead of the podcast. Is that possible?
Hi Rhoda, thanks for your comment and I completely understand. At the moment XO Soused is just Andrew and I, so it is difficult to find time to do more than record our conversation and send it out.
But we hope to be expanding the team soonish and that means someone can look into making XO Soused more accessible (including transcription). I'll share information on this when I have it. Thanks again for your very important comment/question.
Hi Cara, thanks so much for your question! Do you read Chinese? Then you can find the text (and other great imperial texts) on the Chinese Text Project wiki site. Madame Wu's cookbook, the full title being 'Mrs Wu's Records from the Kitchen [in Pujiang]' (浦江吳氏中饋錄, or Pǔjiāng wú shì zhōng kuì lù) is here https://ctext.org/wiki.pl?if=gb&chapter=150543
I think a number of Chinese-English translations of Madame Wu's work are underway. These can take time because it is not always super clear what botanicals are being referenced etc, and food writers tend to test the recipes also before publishing. But then again, translations are never really comprehensive or complete, so don't let this stop you from translating this yourself (and into languages other than English!)
I love your podcasts! They are so interesting, I need to stop myself from listening to all of them in one hit - trying to make them last! (in lockdown here in Sydney) . Just wondering, for example Andrew talked about his favourite sauce. Do you think you could make that in advance and reserve it for a few weeks? Strange question I am sure, but I feel like making some of these sauces in batches would suit me best! Kathy
Hi Kathy, thanks so much for the comment - we're really pleased you like listening and are going to be making sauces - excellent choice. Yes, you can make all the sauces mentioned in advance, and keep them in an airtight container in the fridge. But those with more preservatives - oils, sugars and salts - will keep for a little longer (more than a week and up to three) than those with less (a few days and certainly less than a week). Look at the ratios of these with other ingredients to judge storage times.
- Mukta and Andrew
I enjoy your podcasts. But as a senior citizen with difficulty hearing , I would appreciate being able to read a transcript either in addition to or instead of the podcast. Is that possible?
Hi Rhoda, thanks for your comment and I completely understand. At the moment XO Soused is just Andrew and I, so it is difficult to find time to do more than record our conversation and send it out.
But we hope to be expanding the team soonish and that means someone can look into making XO Soused more accessible (including transcription). I'll share information on this when I have it. Thanks again for your very important comment/question.
Mukta
Hi I tried googling Madame Wu's cookbook and couldn't find anything, could you share a full reference please? Thanks
Hi Cara, thanks so much for your question! Do you read Chinese? Then you can find the text (and other great imperial texts) on the Chinese Text Project wiki site. Madame Wu's cookbook, the full title being 'Mrs Wu's Records from the Kitchen [in Pujiang]' (浦江吳氏中饋錄, or Pǔjiāng wú shì zhōng kuì lù) is here https://ctext.org/wiki.pl?if=gb&chapter=150543
I think a number of Chinese-English translations of Madame Wu's work are underway. These can take time because it is not always super clear what botanicals are being referenced etc, and food writers tend to test the recipes also before publishing. But then again, translations are never really comprehensive or complete, so don't let this stop you from translating this yourself (and into languages other than English!)
- Mukta
Amazing thanks so much!