|
I feel like that would be way tastier than chicken.
|
#
?
Aug 25, 2013 04:05
|
|
|
|
| # ? May 14, 2024 09:43 |
|
|
My NYC trip ended with me going to a Sichuan place and trying numbing peppers for the first time. The GF was pretty impressed as it was the closest she's had to home since she came to the States. ed Oh, and this 蚕豆/fried fava bean thing that the Chinese have going on needs to catch on here ASAP. Zuhzuhzombie!! fucked around with this message at 23:20 on Aug 25, 2013 |
|
#
?
Aug 25, 2013 04:33
|
|
|
My fried rice is just missing something, but I can't figure out what. I stir-fry pork, rice, egg, carrots, onion, salt+pepper in a bit of butter. That's really all there is to it, right?
|
|
#
?
Aug 26, 2013 02:54
|
|
|
Soy sauce? Some sort of vinegar?
|
|
#
?
Aug 26, 2013 02:58
|
|
|
Home cooking cheat code : Maggie. It works wonders! For your rice, did you use cold left over rice from the fridge? Makes the rice much crisper and less lumpy. It's a personal preference, but I like to half cook all my ingredients and then heat the rice up. Then I dump in all my stuff at the end. Oh and remember to make brunoise your veggies, it's easier to stir and fry. I was going to say mince, but apparently, there's a term for dicing up julienned http://en.wikipedia.org/wiki/Brunoise
|
|
#
?
Aug 26, 2013 03:09
|
|
|
Don't stir fry in butter. Just a normal canola oil is fine. When you say onion do you mean green onion?
|
|
#
?
Aug 26, 2013 03:10
|
|
|
Brennanite posted:My fried rice is just missing something, but I can't figure out what. I stir-fry pork, rice, egg, carrots, onion, salt+pepper in a bit of butter. That's really all there is to it, right? You're gonna hate to hear this, but many restaurants will use some chicken boullion in addition to the salt. MSG oftentimes too. You do need to throw some soy sauce in at the end of the cook and use oil, not butter.
|
|
#
?
Aug 26, 2013 03:15
|
|
|
Chemmy posted:Soy sauce? Some sort of vinegar? I add black vinegar and soy sauce to taste after cooking. Should I be adding it during the cooking? Rurutia posted:Don't stir fry in butter. Just a normal canola oil is fine. I didn't have any cooking oil, so I used the butter. I had actually forgotten that until you mentioned it. Also, yes, green onions. Mach420 posted:You're gonna hate to hear this, but many restaurants will use some chicken boullion in addition to the salt. MSG oftentimes too. Chinese food stalls use chicken bouillon or American Chinese places? I'm looking for the first. Also, I have nothing against MSG, so maybe I'll try that. My attempt wasn't bad, it just wasn't as good as the hole-in-the-wall place I used to go to in China. Also, caberham, what's Maggie? MSG?
|
|
#
?
Aug 26, 2013 03:27
|
|
|
Brennanite posted:Also, caberham, what's Maggie? MSG?
|
|
#
?
Aug 26, 2013 03:45
|
|
|
Arglebargle III posted:Especially in China they don't trust Chinese products. Truth be told they're loving terrified of the avian flu virus here, and have a tendency to be large-scale irrational when it comes to public health and disasters. Case in point: during the Fukushima crisis, ALL of China's coastline was sold out on iodine-enriched salt, even if there wasn't radioactive iodine in the loop in the first place.
|
|
#
?
Aug 26, 2013 05:49
|
|
|
The biggest thing about making friend rice is to use leftover rice that has been left to dry in the fridge, open, for at least one day. It helps to break up the rice occasionally while it dries to expose the wet parts. Using fresh rice results in a gooey mess because with the water content of fresh rice you can't really fry it, it just boils in the pan. So you end up with overcooked rice with a little seasoning and it's glop. How to fried rice: 1. cook fresh rice at least one day before; enjoy with stir-fried main dish (wash rice before cooking, death to non-washers) 2. refrigerate rice in open container for 1-2 days, breaking up wet clumps once or twice 3. dice your fried rice fixins and get them ready, make sure you chop so the fixin will all cook at about the same time 4. lightly oil pan and heat 5. stir fry any meat with diced garlic, ginger and scallions, then reserve 6. scramble egg if you're using it and reserve when still runny 7. oil pan more liberally, heat to as hot as possible 8. stir fry the poo poo out of that rice until it starts to brown 9. reduce heat to normal high, toss in fixins and stir fry 10. toss in egg and meat, stir 11. remove from heat, stir in pepper, light soy sauce and sesame oil to taste. sugar if you're from the nancypants southeast easy on the sesame oil, you only need a few drops 12. serve. good fried rice shouldn't need garnish with the bright colors of the rice, egg, scallion, and veg bits Really my biggest problem with fried rice is getting the oil:rice ratio correct. Mine can come out oily sometimes. I never measure so it's 100% my fault. Arglebargle III fucked around with this message at 05:54 on Aug 26, 2013 |
|
#
?
Aug 26, 2013 05:51
|
|
|
In our house, a super light drizzle of sesame seed oil just before you turn the heat off makes regular fried rice into "grandma's fried rice".
|
|
#
?
Aug 26, 2013 13:57
|
|
|
Brennanite posted:Chinese food stalls use chicken bouillon or American Chinese places? I'm looking for the first. Also, I have nothing against MSG, so maybe I'll try that. American Chinese restaurants. I don't know about ones in China. They may. Give it a try! It's usually the Knorr brand boullion.
|
|
#
?
Aug 26, 2013 15:35
|
|
|
It's Maggi. Thought it was just a Dutch thing (we dump it in our soups), it's basically soy sauce.
|
|
#
?
Aug 26, 2013 15:38
|
|
|
I'm pretty sure the chicken bouillon goes in at the fresh rice step when you boil/steam it.
|
|
#
?
Aug 26, 2013 15:55
|
|
|
Brennanite posted:My attempt wasn't bad, it just wasn't as good as the hole-in-the-wall place I used to go to in China. Are you sure it wasn't flavoured with http://en.wikipedia.org/wiki/Gutter_oil  I swear to God, those mystery meat BBQ stalls and food carts have questionable hygiene but serve greasy but tasty food. Maybe it's the chemicals  Jeoh posted:It's Maggi. Thought it was just a Dutch thing (we dump it in our soups), it's basically soy sauce. You should come to HK some time and I will show you a Maggi food tour. The bottled kind! I love Maggi on scrambled eggs too. Heck I use to mix it with rice and loved it as a kid. Nowadays, I season my home made beef hamburger patties with them. Any stir fry involving soy sauce, I use the trifecta :Maggi, dark soy, light soy. My GIRLFRIEND, jokes around the Cantonese cuisine revolves around soy sauce. There's always a small plate of dipping sauce in Cantonese restaurants. Whereas Zhejiang cusine to me is mostly about vinegar.
|
|
#
?
Aug 26, 2013 16:14
|
|
|
Brennanite posted:My fried rice is just missing something, but I can't figure out what. I stir-fry pork, rice, egg, carrots, onion, salt+pepper in a bit of butter. That's really all there is to it, right? in addition to what everyone else said, I fry lapcheong in the pan, take them out, and fry/crisp the rice in the sausage drippings. If I don't think there's enough drippings, I heat up some cooking oil in there with it and fry the rice there. I like sesame oil, but have never used it in fried rice. Seems a bit strong to me, and I feel funny after I eat things with sesame oil in them. Never sure why: my cooking, the oil, the age of the oil, the amount of oil?
|
|
#
?
Aug 26, 2013 17:02
|
|
|
Make sure to sprinkle some white pepper. It's fairly often what makes that last puzzle piece fall into place. Also we spent the evening walking around the old town in Hangzgou. This place is so great. Huge strip of food stalls along Zhong Shan Nan Lu road. So much cumin-y grilled mutton and deep fried stinky doufu in the air 
|
|
#
?
Aug 26, 2013 19:45
|
|
|
I like a bit of oyster sauce in my fried rice. All of this maggi, soy, oyster, etc is just adding glutamates though. I will sometimes not have scallions to add and it will definitely completely change the dish and be sorely missing.
|
|
#
?
Aug 26, 2013 19:54
|
|
|
Y'jes cain't fry rice if ya ain't got green onions, hon.
|
|
#
?
Aug 27, 2013 10:43
|
|
|
Can I get some advice on ordering authentic Chinese food? I've been told that this restaurant here in Madison does authentic Chinese Sichuan food, and I want to make sure when I go I don't order stuff that's off the Americanized part of the menu. http://www.fuguasian.com/
|
|
|
#
?
Aug 27, 2013 17:02
|
|
|
blowingupcasinos posted:Can I get some advice on ordering authentic Chinese food? I've been told that this restaurant here in Madison does authentic Chinese Sichuan food, and I want to make sure when I go I don't order stuff that's off the Americanized part of the menu. The Hot Pot/Poached dishes are probably gonna be your best bet according to my better half.
|
|
#
?
Aug 27, 2013 19:25
|
|
|
I'm guessing the deep fried chicken with dried pepper is really good - probably similar to what they have at a lot of other szechuan restaurants. Garlic sauce eggplant is generally pretty good. Mapo Tofu is always good. Mixed beef in hot pot is probably really good. Probably Spicy twice cooked fish.
|
|
#
?
Aug 27, 2013 21:16
|
|
|
Most of the stuff on there that isn't within the American-style section of the menu seems reasonably similar to other Sichuan restaurants. ...When in doubt order something with offal or tendon?
|
|
#
?
Aug 27, 2013 21:42
|
|
|
The fact that all the American Chinese staples are clearly marked seems promising. I would go for the Twice Cooked Pork on the chance that it's reasonably authentic, but that's just because I really like that dish. I have no idea how rare authentic twice cooked pork is.
|
|
#
?
Aug 27, 2013 22:10
|
|
|
Nickoten posted:The fact that all the American Chinese staples are clearly marked seems promising. I guess I'm really spoiled living in Chengdu because sometimes I feel like if I see hui guo rou again I'm gonna give up on food. As far as that menu goes, the Spicy String Beans are one of my all time #1 favorite things to eat and cook over here. They also have chaoshou there, the Sichuan Wonton, which could be good. I'd never seen those until I moved to Sichuan itself so they're probably something a little different, they're sort of their own thing between wontons and dumplings. Usually in a really spicy soup. Dan dan noodle is a Sichuan staple, I eat it some mornings. The Cripsy Chili (what a terrible translation) is great, and way better than that name gives it credit for. The Chinese is literally "Tiger skin peppers" and they're really, really good and another really authentic Sichuan dish. They're basically big 'ol peppers that are seared and then splashed with this really nice vinegar-based sauce. Generally not spicy at all. Kung pao chicken/pork/tofu, despite what you'd think, is not an Americanized dish and is actually probably the most popular single thing over here. San Bei Chicken is usually good. Duck with Beer Sauce is usually pretty OK, sometimes a little spicy. Someone else mentioned it, but anything in that poached section will probably be good. Overall there's a ton of really authentic stuff on that menu that is generally Sichuan food... but what's strange is all the "House Specials" are 100% not Sichuan being filled with seafood and stuff.
|
|
#
?
Aug 28, 2013 03:06
|
|
|
Yup the whole menu is pretty authentic. The shredded tripe with ground chili pepper is way better than it sounds, give it a try. This 62.鱼香肉丝 Shredded Pork with Spicy Garlic Sauce sounds generic but it's also really authentic and if you've never tried it you should.
|
|
#
?
Aug 28, 2013 03:23
|
|
|
So, my ladyfriend is all about Xi'an cuisine. Hit me with your lazerbeam, goonsirs. Can't argue with starting with where China started.
|
|
#
?
Aug 28, 2013 06:22
|
|
|
Shbobdb posted:So, my ladyfriend is all about Xi'an cuisine. Hit me with your lazerbeam, goonsirs. Can't argue with starting with where China started. Personally, I've only been exposed to Xi'an cuisine because i tried this place: http://www.xianfoods.com/ Spicy & Tingly Beef Hand-Ripped Noodles in Soup was delicious though.
|
|
#
?
Aug 28, 2013 06:27
|
|
|
Shbobdb posted:So, my ladyfriend is all about Xi'an cuisine. Hit me with your lazerbeam, goonsirs. Can't argue with starting with where China started. Famous foods in Shaanxi/Xi'an The Shaanxi Meal - includes the following three items Liang Pi (cold rice noodles) - a noodle-like Chinese dish made from wheat or rice flour  Roujiamo (meat sandwich) - street food originating from Shaanxi Province. The meat is most commonly pork, stewed for hours with big pieces of fat mixed in. The mo, or bread, is often baked in a clay or mud oven.  Bingfeng (Ice Peak soda} - the most famous soda in Shaanxi. Started in 1953, well before Coca-cola and Pepsi ever came to market. It's pretty much just an orange soda like any other, but comes in re-used glass bottles and is very cheap (1-2 RMB) [pictured with Liang pi]  More famous foods Biang Biang noodles - noodles that are described as being like a belt in thickness, width and length. Became famous because the character for biang is one of the most complex to write.  Yangrou Paomo (Crumbled Unleavened Bread in Mutton Stew) - probably the most famous Xi'an food. Usually need to cruble the bread yourself, and then the stew/rice noodles will be added to your bread. It's almost always served with mutton which may be because of the large muslim population in Xi'an. Also often served with pickled garlic as well.  Lesser known Shaanxi/Xi'an foods (also probably common in other areas, but is made differently or has a different taste compared to other places) Jidan guanbing (fried egg bread) - common breakfast food in the north, a piece of round fried bread with egg inside, often served with shredded potatoes, lettuce, chili paste, and other meats inside.   Yangyu chacha - basically fried shredded potatoes and small pieces of dough mixed in with egg, onions, and other vegetables fried up in a wok. It's actually a pretty common way to use up leftovers. This dish is made in many places, and has different names as well (bulanzi in Shanxi apparently). 
|
|
#
?
Aug 28, 2013 16:58
|
|
|
Awesome, thanks
|
|
#
?
Aug 28, 2013 21:43
|
|
|
SB35 posted:Famous foods in Shaanxi/Xi'an These look amazing. Anyone have a good recipe? Or place I get one in DC?
|
|
#
?
Aug 29, 2013 07:39
|
|
|
Don't forget Donkey Sandwiches 
|
|
#
?
Aug 29, 2013 09:38
|
|
|
Maarak posted:These look amazing. Anyone have a good recipe? Or place I get one in DC? If you find a local purveyor of these I'd love to know!
|
|
#
?
Aug 29, 2013 12:22
|
|
|
caberham posted:Don't forget Donkey Sandwiches The way they season the meat reminds me of corned beef. Donkey burgers consist of seasoned and diced donkey meat, green peppers, and fat on a flakey biscuit. Amazing
|
|
#
?
Aug 29, 2013 13:55
|
|
|
I scored some tofu sheet noodles. How do I cook these? Just stir fried? Can I use them in soup?
|
|
#
?
Aug 31, 2013 07:18
|
|
|
Those thin ribbons in bird's nests? Soak in hot water for a few minutes, drain and dress with sesame oil, HOT chili oil, fresh coriander and light soy. Apparently a Yunnan dish, great stuff. It has a kind of smoky taste that is quite characteristic, so don't be afraid to season it well. Use the soy for salt.
|
|
#
?
Aug 31, 2013 16:53
|
|
|
The ones I've had have been pretty wide, but thin. They have a pattern on them like they've been pressed in cheesecloth. Google is giving me nothing but shirataki noodles so I can't find a picture.
|
|
#
?
Aug 31, 2013 16:57
|
|
|
If it's what I think it is, they call it 乾豆腐 in the northeast. Usually I chop it up and serve it raw with vinegar, cucumber, sesame seeds, and some soy sauce. Good for stir fries too.
|
|
#
?
Sep 1, 2013 00:37
|
|
|
|
| # ? May 14, 2024 09:43 |
|
|
Yep, that's it! I just got it in an unmarked bag from an old Chinese lady so I had no characters.
|
|
#
?
Sep 1, 2013 01:59
|
|