Comments on: Pheasant Escabeche

By: amy

amy — Wed, 07 Oct 2009 04:01:49 +0000

I totally understand the primal thing. I tend to make more rustic dishes myself.

Thanks for the info as well!…oh and I put up your last post on my facebook! : p : )

By: Jude

Jude — Mon, 27 Jul 2009 05:27:35 +0000

Very informative post. I’ve always associated escabeche with fish, never with meat. I’m gonna have to rethink that now.

By: we are never full

we are never full — Fri, 17 Jul 2009 00:25:02 +0000

wow… i’d love to try your escabeche with meat. we just made it similar to the one we eat in our local haitian restaurant which is pretty much jamaican style. you are so right that it is the perfect thing to eat in the summertime.

By: hank

hank — Tue, 14 Jul 2009 14:36:35 +0000

K: Great resource! I downloaded the two ancient recipes he included in that report.

Josh: Stop complicating things!

Matt: Buy a gun. Learn to hunt. Eat better.

Long Time in China: VERY cool! If you’d asked me if the Chinese did something like escabeche, I’d say probably, but it would have been a wild guess. I may make this version and see how it goes. Thanks for sharing it.

By: A long time in China

A long time in China — Tue, 14 Jul 2009 02:44:16 +0000

My wife’s hometown (Yongzhou, Hunan Province, China) has their own version of chicken escabeche with typical Asian seasonings – ginger, Sichuan peppercorns, spicy “burn-ya-twice-as-nice” chillies, salt, white pepper and white vinegar.

Likewise it is a fabulous dish for the summertime. Likewise it is cooked first – either steamed or boiled just to where the marrow is still red but the meat is cooked through (usually boiled to have some soup for other applications, like mung bean noodles); and then soused with vinegar and ginger and all that other and stir-fried a second until it concentrates some. It is not suggested to serve it hot, but rather after it has cooled to about room temp (which here in summer is sweltering).

I’ve only ever seen it in her hometown, actually, and most other folk I talk to think it strange to rave about a vinegary chicken. But i think it is freakin’ awesome, as do the millions from the small town where she grew up.

By: NorCal Cazadora

NorCal Cazadora — Mon, 13 Jul 2009 23:04:39 +0000

Morbidly Obese Pheasant is right. Just polished off the last of that bird and it was as fat as the domestic duck I ate a couple years ago at Les Halles in NYC. Unseemly, really – especially after you’re used to nice lean game animals.

By: matt

matt — Mon, 13 Jul 2009 18:06:21 +0000

you keep making me want to buy a gun.

By: Josh

Josh — Sat, 11 Jul 2009 19:09:08 +0000

Man, that looks extremely good. Right up my alley.

I’ll add to the pronunciation debate -
esca-VE-che.

By: K

Fri, 10 Jul 2009 08:50:33 +0000

It might interest you to know that Dan Jurafsky's invited speech at the latest NAACL meeting included an ethymology of escabeche which he claims can be derived from a Persian dish "sikbaj". The slides from the presentation can be found here. The history lesson starts at slide number 30.