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I just had some smoked salted goose. It was like a goose doing a very convincing impression of a ham, except it was clearly a goose, if that makes sense.
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Oct 17, 2014 14:46
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Pretty sure Emushka was saying that harissa isn't Chinese, not cumin.
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Oct 18, 2014 05:40
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Oh, yeah, I see. My bad 
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Oct 20, 2014 14:45
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sorry! I'm not native in the English language...
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Oct 21, 2014 14:19
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Does anybody know if purified MSG goes stale or bad? I have a box of it sitting in my spice rack for well over a year and I have only used half of it. Instinctively I just treat it like sugar, but does anybody have real knowledge?
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Oct 21, 2014 14:40
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Emushka posted:sorry! I'm not native in the English language... Nah, I just misunderstood you. No big deal. tonberrytoby posted:Does anybody know if purified MSG goes stale or bad? It's fine.
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Oct 21, 2014 15:02
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I have a mad craving for hainanese pork chops. Any reccs on a Malaysian food blog with a good recipe?
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Oct 22, 2014 03:54
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Would anyone be interested in pics of various Sichuan food with names and short descriptions to identify them? I'm collecting quite a few as I order my way through restaurant menus so I can figure out things to have again.
Grand Fromage fucked around with this message at 15:24 on Nov 2, 2014 |
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Nov 2, 2014 15:22
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Do it
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Nov 2, 2014 16:33
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caberham posted:Do it yeah do it nerd
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Nov 2, 2014 21:26
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Do eat
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Nov 2, 2014 21:35
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Grand Fromage posted:Would anyone be interested in pics of various Sichuan food with names and short descriptions to identify them? I'm collecting quite a few as I order my way through restaurant menus so I can figure out things to have again. This would be the greatest thing that ever happened.
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Nov 2, 2014 21:57
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Absolutely, do it.
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Nov 3, 2014 04:10
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Grand Fromage posted:Would anyone be interested in pics of various Sichuan food with names and short descriptions to identify them? I'm collecting quite a few as I order my way through restaurant menus so I can figure out things to have again.  If it sucks, we'll let you know.
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Nov 3, 2014 04:12
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Serious Eats has two articles about Sichuan food that are along the same lines: http://www.seriouseats.com/2014/08/what-is-sichuan-szechuan-chinese-cuisine.html http://www.seriouseats.com/2014/08/what-to-eat-sichuan-chongqing-best-dishes.html
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Nov 3, 2014 04:40
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interrodactyl posted:Serious Eats has two articles about Sichuan food that are along the same lines: No pressure or anything.
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Nov 3, 2014 07:18
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Well I'm not going into exhaustive detail, just associating picture/name/basic description. Here's the first few. This is gong bao ji ding 宫保鸡丁, aka kung pao chicken. Quite a bit better than the American version. Usually about 1/3 of it is dried chili peppers, plus chicken/peanuts/garlic/green onion/ginger and Sichuan peppercorn.  Two vegetable dishes. The top right is yu xiang qie zi 鱼香茄子, fish fragrant eggplant. Fish fragrant (yuxiang 鱼香) is a pretty common type of sauce here, I'm not sure why it's called that since there's no seafood involved and it doesn't smell like fish but whatever, it's good. Savory with a sourness and a little bit of spice. The bottom one is dry fried green beans, gan bian si ji 干扁四技. Lots of Sichuan pepper in that, the green beans are fried until the skins blister, with some bits of meat, green onion, garlic, and ginger.  This I'm pretty sure is a kind of hui guo rou 回锅柔, which is twice cooked pork. This one has potato in it. A basic hui guo rou is any cut of pork, this place uses thin pork belly, cooked twice (not sure exactly how this works, I assume boiled then fried) with green onions and garlic with a sauce that uses fermented black beans.  One of the oddest Chinese foods I've had, this is suan ni bai rou 蒜泥白肉, which means mashed garlic boiled pork. It's made with not terribly fatty pork, cooked and served with little chopped garlic shoots, cilantro, and a sauce that I wish I could describe but is nothing like anything else I've had in Chinese cuisine, has good heat to it too. Also, it's served cold. It actually reminds me a lot of some sort of northern Italian cured meat dish, except with cilantro. It's worth trying if you ever see it.   Two different versions of yu xiang rou si 鱼香肉丝, fish fragrant pork. Another classic like kung pao chicken. It's the same sauce as yuxiang qiezi, with strips of pork and strips of lettuce stem.  I have some non-Sichuan food too. This is Hui stuff, zi ran niu rou gai jiao fan 孜然牛肉盖浇饭. Beef with cumin and vegetables fried together, then served on rice. Not that great to be honest, but they didn't use nearly enough cumin. It could be done better.  Pork with green pepper strips, qing jiao rou si 青椒肉丝. Straightforward, meat and bell peppers cut in strips and stir fried with green onion, garlic, ginger, and a vinegary sauce.  More Hui, I cannot remember the name of this but it's a type of gai jiao mian, 盖浇面, stuff on noodles. This is beef plus carrots I believe, I ordered it randomly and can't find it on the menu.  And another kind of Hui 盖浇面, you're noticing a pattern. The sauce is sort of a gravy, it has a beef base and is thickened with cornstarch, then spiced with star anise, cumin, and not sure what else. Quite good. This one is green pepper noodles with fried beef, qing jiao chao rou gai jio mian 青椒炒肉盖浇面.   And these are Tibetan, I don't know the names. The first is a fried bread pocket full of yak, the dumplings are yak with a sauce that tastes exactly like a generic salsa, and the stir fry is yak, green onion, and cabbage. Yak is amazing. Edit: Started reading those Serious Eats articles and lol at this: quote:Constant spitting, which plagues parts of urban China, is thankfully almost absent from Chengdu (the capital city of Sichuan Province) He must've visited a different Chengdu than the one I live in. Grand Fromage fucked around with this message at 16:14 on Nov 3, 2014 |
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Nov 3, 2014 14:39
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It's called fish flavored because they use that sauce to mask the fishy taste of seafood.
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Nov 3, 2014 15:08
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bamhand posted:It's called fish flavored because they use that sauce to mask the fishy taste of seafood. Are you sure? I've never seen it used with seafood.
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Nov 3, 2014 15:13
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To be honest, I haven't much either but it's what I've been told growing up. Vinegar and ginger goes with seafood. There are some internet sites that agree though wikipedia doesn't say anything about it. I will say the traditional dip for crab in China is minced ginger and vinegar. That's basically the taste I think of when I think crabs.
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Nov 3, 2014 15:19
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Digging around I think you're on the right track, the basic flavors of yuxiang are similar to common seafood seasonings and that's where the name's from. The only mentions I see of seafood are specifically saying yuxiang isn't used with fish.
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Nov 3, 2014 15:23
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It's called fish flavor because it's a sauce originally used for seafood.
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Nov 3, 2014 15:24
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Arglebargle III posted:It's called fish flavor because it's a sauce originally used for seafood. Good luck getting seafood in Sichuan 
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Nov 3, 2014 17:30
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caberham posted:Good luck getting seafood in Sichuan Excuse me but my fish covered with peppers and peppers and peppers differs
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Nov 3, 2014 17:53
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caberham posted:Good luck getting seafood in Sichuan It's pretty common? I expected it to be rare too and have been surprised how normal it is. It's not everywhere like Korea but there are probably five seafood places within a reasonable walk of my apartment, which is in the middle of loving nowhere. And the grocery stores have an impressive variety of seafood, much better than Korean stores. Cheaper than when I was living literally next to the ocean, too.
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Nov 4, 2014 00:40
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I'm extremely hungry at work and these pictures are causing that open pit in your stomach that only delicious pictures/smells of food can do.
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Nov 4, 2014 00:55
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Pocketfull of Yak. Best band name ever.
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Nov 4, 2014 01:12
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Those Tibetan dumpling things are called momo.
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Nov 4, 2014 01:30
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Grand Fromage posted:It's pretty common? I expected it to be rare too and have been surprised how normal it is. It's not everywhere like Korea but there are probably five seafood places within a reasonable walk of my apartment, which is in the middle of loving nowhere. And the grocery stores have an impressive variety of seafood, much better than Korean stores. Cheaper than when I was living literally next to the ocean, too. Saltwater fish or freshwater fish?
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Nov 4, 2014 16:42
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totalnewbie posted:Saltwater fish or freshwater fish? I'm not a good fish identifier but definitely both, there are saltwater and freshwater ones I recognize. I'm not sure which is more common around here. They're mostly live so no freshness issues. I checked out Chinese Walmart and they had a bunch of stingrays.
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Nov 4, 2014 16:51
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I've had yuxiangkaoyu(鱼香烤鱼) before. It's a type of wushankaoyu(巫山烤鱼). So my bet would be freshwater. Speaking of, I don't think there is any Sichuan dish better than broiled fish. It's a whole fish, cut in half and laid flat with the skin facing up. It gets broiled with a salt, sugar, and spice rub on the skin. It's then served on top of cabbage, meatballs, wood ear mushroom, tofu skins, lotus roots, potato noodles, and comes swimming in Chili oil. They garnish it with plenty chilies, onions, and whatever else. Also, don't be a scrub and get the lovely grass carp version, get the Chinese catfish. 
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Nov 5, 2014 02:35
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Do you know the characters for broiled fish and catfish? Nothing at the fish restaurant seems to translate, my usually reliable Pleco poo poo itself and produced nothing but nonsense when I was trying to go through the menu there.
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Nov 5, 2014 02:40
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Grand Fromage posted:Do you know the characters for broiled fish and catfish? Nothing at the fish restaurant seems to translate, my usually reliable Pleco poo poo itself and produced nothing but nonsense when I was trying to go through the menu there. Broiled fish is 烤鱼, at least in Beijing most places will advertise that they have 巫山烤鱼. It's a type of ChongQing food, so if you can find a ChongQing restaurant, they are sure to have it. But just keep your eyes open, most restaurants that have live fish at the entrance will have this dish. Grass carp is 草鱼 which isn't a bad fish, but it has a a lot of bones. Catfish generally is 鲶鱼 which is the generic term for it. There are a lot of different types, typically more expensive.. These are usually coming from specific rivers. For example, the place I always go to has 清江鱼 a type of catfish from a river in Hubei. Snakehead fish 黑鱼 is another type of fish common. I've never had this cooked this style before. Protip, install a hover-over Chinese dictionary in Chrome or Firefox and get on https://www.dianping.com. It's the Chinese version of Yelp. http://www.dianping.com/search/map/category/8/10/g4473 Here is a map of fish places in Chengdu, you can scroll and zoom in and it will refresh the restaurants on the map. So just zoom in to where you usually eat and look for 4 and 5 star places in your price range. Aero737 fucked around with this message at 03:02 on Nov 5, 2014 |
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Nov 5, 2014 02:59
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How can I train myself to like Sichuan peppercorns again? I used to love them but then I got really sick one time about 3 years ago after eating Sichuan and they kinda freak me out still.
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Nov 11, 2014 21:48
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I know Kenji is pretty well regarded by GWS, but I want to throw this recipe up here. I like this Kung Pao Chicken more than any I've had in a restaurant. http://www.seriouseats.com/2014/07/how-to-make-takeout-style-kung-pao-chicken-kenji-recipe.html?ref=title
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Nov 13, 2014 08:23
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hallo spacedog posted:How can I train myself to like Sichuan peppercorns again? I used to love them but then I got really sick one time about 3 years ago after eating Sichuan and they kinda freak me out still. Hypnotherapy?
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Nov 13, 2014 17:42
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bottles and cans posted:Hypnotherapy? Sorry, I guess that was a weird post on my part. I'm a little sad about it because everything always looks delicious and I used to love going to Sichuan food so much  I'll probably just keep trying though the numbness makes my brain freak out every time I feel it.
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Nov 13, 2014 23:14
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What would be a good substitute for peanuts in Kung Pao Chicken if I must avoid them due to allergies?
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Nov 15, 2014 00:26
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Sashimi posted:What would be a good substitute for peanuts in Kung Pao Chicken if I must avoid them due to allergies? Just peanut allergy or all nuts?
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Nov 15, 2014 00:28
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I just ate a packet of chinese pickled vegetables and looking for a recipe online, found all manners of warnings about possible contamination and toxicity. I live in Germany and our food controls are usually pretty strict for imported foodstuffs, so i can hardly imagine they'd allow highly polluted food to be imported and sold. What's your take on the issue- is there seriously such a high risk involved with buying pickled veggies made in mainland China? Should I try and stick to buying products made in Taiwan?
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Nov 15, 2014 00:34
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