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ookuwagata posted:Well, it sounds like it's time to go to Ranch 99. With spicier food I like maltier beers that aren't too dark. Brown ales and ambers are nice. Hoppy things usually are awful with most strong food. Clean lagers are nice cold beverages that will break up some of the fat that's bound to coat your tongue. Some of the more delicate herbal stuff is good with saisons. Generally a decent lager or a brown ale or amber are my go to beers with 'Chinese' food.
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Jul 25, 2014 06:08
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Grand Fromage posted:There is a Korean food thread! But Kimchi always smells like death! ookuwagata posted:What can I do with pidan eggs other than chop it and use as a topping for jook? PiDan ShouRou Zhou White rice zhou (congee) with diced pork loin, diced pidan, and an assortment of vegetables including green onion, garlic, and often lettuce.
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Jul 25, 2014 10:12
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So, steamed tofu, floss, vinegar... Have we mentioned smoking them? They actually taste pretty good smoked, and dipped in vinegar (as mentioned), think it's a Zhejiang dish. Or you can use it as a fusion dish and mix that in a salad. How about deep frying them? They actually taste pretty good when the centre is gooey and the outside crunchy. Wrap them in dumplings? Make pate with them? Stick em inside my steam chicken. I don't really know, I just made that all up. Aero737 posted:PiDan ShouRou Zhou It's actually the same thing  The other goon was using Canto.
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Jul 25, 2014 14:35
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ookuwagata posted:Maybe this question belongs more in the beer thread, but what sort of beer goes well with different Chinese food? Kant is the beer guy. A few things I can think of top of my head: Tsingtao and super spicy chengdu style hot pot - Kant, that's what we are going to do in Chengdu. GOOOON MEEET HOT POT Hotpot goes well with any beer, you just sit there for ages and drink away. Xinjiang lamb kebabs/roasted lamb goes super well with beer. If it's southern style seafood, I would go for a wheat beer with some fish/crab. Oh and my recent fav - OAT MEAL STOUT WITH RICE  I just don't know why.quote:With spicier food I like maltier beers that aren't too dark. Brown ales and ambers are nice. Hoppy things usually are awful with most strong food. Clean lagers are nice cold beverages that will break up some of the fat that's bound to coat your tongue. Some of the more delicate herbal stuff is good with saisons. Generally a decent lager or a brown ale or amber are my go to beers with 'Chinese' food. Am I a degenerate? I love my bitter melon with IPA. Or if I make soy sauce stew I pour a bit of Duvel into it.
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Jul 25, 2014 14:41
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ookuwagata posted:Well, it sounds like it's time to go to Ranch 99. Be authentic and drink Qingdao, Snow, or Harbin.
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Jul 26, 2014 05:03
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I like crisp witbiers to go with Sichuan. I keep mulling around a wit design to pair with my kung pao chicken but it just seems to be a project that never gets off the ground.
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Aug 2, 2014 18:31
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One of the Chinese bakeries I like to go to has a few different types of steamed cakes and I can't figure out what one is. They have ji dan gao as a white cake, and then something that looks exactly like it that's very yellow. What's the difference?
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Aug 9, 2014 00:01
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This weekend I had shengjiangbao, for the first time, from some place in Alhambra. Definitely a game changer for someone who was really never into dim sum. gently caress they were good.
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Aug 25, 2014 20:44
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Shnooks posted:One of the Chinese bakeries I like to go to has a few different types of steamed cakes and I can't figure out what one is. They have ji dan gao as a white cake, and then something that looks exactly like it that's very yellow. What's the difference? Probably with more egg yolk? Got a picture? Gorman Thomas posted:This weekend I had shengjiangbao, for the first time, from some place in Alhambra. Definitely a game changer for someone who was really never into dim sum. gently caress they were good. IT'S NOT DIM SUM   Well I'm glad you like it. Have you tried the steamed variety? Do you find dim sum too sweet or something?
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Aug 26, 2014 02:20
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caberham posted:Probably with more egg yolk? Got a picture? The cake sounds like a steamed egg cake. It's the color of cornbread, but soft, spongey. Squidgy. Sweet. Not as squidgy nor sweet as bak tong go. My family was not a fan of the steamed egg cake. If you google "steamed egg cake dim sum", you get a bajillion recipes for it.
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Aug 26, 2014 21:51
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So this might be a dumb question, but is sesame oil a really strong flavor or did I just buy a weird bottle of it? Even a little splash of it is definitely noticeable, and that was in a dish with dark soy sauce and a bunch of other strong flavors. A lot of recipes are calling for 1-2 tablespoons of it, which seems like it would be pretty overpowering. I just wanted to make sure I wasn't doing anything wrong before I add it into any dishes that call for more of it.
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Aug 28, 2014 20:08
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Grizzled Patriarch posted:So this might be a dumb question, but is sesame oil a really strong flavor or did I just buy a weird bottle of it? Even a little splash of it is definitely noticeable, and that was in a dish with dark soy sauce and a bunch of other strong flavors. A lot of recipes are calling for 1-2 tablespoons of it, which seems like it would be pretty overpowering. I just wanted to make sure I wasn't doing anything wrong before I add it into any dishes that call for more of it. Yup that's sesame oil. It's super strong. Also burns easily.
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Aug 28, 2014 20:10
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1-2 tablespoons sounds super crazy. Maybe they're using the light sesame oil? Apparently you can get some that's basically like canola or peanut oil. I almost never see a recipe calling for more than a teaspoon or so of the toasted sesame oil as a finishing flavor.
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Aug 28, 2014 20:12
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There's stuff they sell in white markets that's mostly canola with a little sesame oil and marketed as a sesame oil blend or something. Maybe that's what they mean. I doubt I've ever used more than a teaspoon at once.
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Aug 28, 2014 20:14
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Ok cool, just going to tinker with the amounts then until it tastes right. I was looking at stir-fry recipes on Serious Eats and a few of them called for half a teaspoon of it in the marinade and then a full tablespoon in the sauce, which seemed kind of off. I guess it would make more sense if they were using a lighter version of it or something.
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Aug 28, 2014 20:26
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What size recipe are we talking about?
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Aug 28, 2014 23:12
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In a restaurant I worked at we almost always cut the pure stuff with canola when it was used as a finishing oil.
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Aug 28, 2014 23:15
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is there a difference between the different brands of MSG? e.g. I can get MSG made in USA from corn. Same as all teh other stuff? I assume its all the same since its literally mono sodium glutamate but thought I'd confirm.
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Aug 30, 2014 02:34
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Any recommended cookbooks for Chinese food? edit: If preferred style of food helps, Hainan and Szechuan.
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Aug 30, 2014 04:26
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EvilElmo posted:Any recommended cookbooks for Chinese food? Tigers and Strawberries has some great recipes: http://www.tigersandstrawberries.com/
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Aug 30, 2014 04:28
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d3rt posted:is there a difference between the different brands of MSG? e.g. I can get MSG made in USA from corn. Same as all teh other stuff? I assume its all the same since its literally mono sodium glutamate but thought I'd confirm. It's all the same
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Aug 30, 2014 04:50
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EvilElmo posted:Any recommended cookbooks for Chinese food? Land of Plenty is really good for Sichuan.
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Aug 30, 2014 15:47
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EvilElmo posted:Any recommended cookbooks for Chinese food? Any of Fuschia Dunlop's books. Also Carolyn J. Philips' (madamehuang) blog.
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Aug 30, 2014 16:51
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Stir fry question: the burner on my stove is super hot (don't know exactly how many BTUs, but I'd say it's much higher than your average household burner), so I decided to buy a wok for stir fries. Anyways, before I combine all the ingredients (I cook them one by one so I don't crowd the pan), I add the sauce, which inevitably ends up burning and sticking to the wok. Should I turn the heat down before adding the sauce?
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Aug 30, 2014 19:30
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xcdude24 posted:Stir fry question: the burner on my stove is super hot (don't know exactly how many BTUs, but I'd say it's much higher than your average household burner), so I decided to buy a wok for stir fries. Anyways, before I combine all the ingredients (I cook them one by one so I don't crowd the pan), I add the sauce, which inevitably ends up burning and sticking to the wok. Should I turn the heat down before adding the sauce? Usually you should put everything back in the pan before adding the sauce, no?
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Aug 30, 2014 19:33
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xcdude24 posted:Stir fry question: the burner on my stove is super hot (don't know exactly how many BTUs, but I'd say it's much higher than your average household burner), so I decided to buy a wok for stir fries. Anyways, before I combine all the ingredients (I cook them one by one so I don't crowd the pan), I add the sauce, which inevitably ends up burning and sticking to the wok. Should I turn the heat down before adding the sauce? Sauces in stir fry are usually added after all the ingredients are combined and often after the burner is turned off. If it's something that needs to simmer, it should have a lot of liquid in it to avoid exactly what you're talking about. Unless your explicit like cooking the food in the sauce, sauce is a really a last minute thing in chinese cooking. So yes, turn down or turn off your burner at the end of cooking and then add the sauce.
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Aug 31, 2014 02:58
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This is probably a dumb question, but are there any youtube channels with recipes like Cooking with Dog? Minus the dog, I guess. I like how they're easy recipes that can be made quickly, so something like that.
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Sep 5, 2014 15:33
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Shnooks posted:This is probably a dumb question, but are there any youtube channels with recipes like Cooking with Dog? Minus the dog, I guess. I like how they're easy recipes that can be made quickly, so something like that.
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Sep 5, 2014 15:47
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Never seen this before, anyone know how it's used?
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Sep 6, 2014 10:16
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Grand Fromage posted:Never seen this before, anyone know how it's used? I've seen it used as primary or secondary ingredients in recipes and meals. Tuna on a buttered Maitake bed Crab roe sauce etc. I don't know how helpful this info is though. 
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Sep 6, 2014 13:35
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tonberrytoby posted:There is wantanmien, but she does tend to go for longer recipes. No that's perfect! Thank you so much!
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Sep 6, 2014 14:21
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Found a recipe for stir fried chicken & bok choy with Oyster sauce that calls for "1 heaping teaspoon Guilin chili sauce". I see that it's made by Lee Kum Kee so I'm sure I can find it in my local Asian grocer, but am wondering what kind of sauce it is - is it a very specific flavor that only this sauce can suffice, or could I use the LKK 'chili bean sauce' I already have, or maybe sambal oelek? I don't mind picking it up, just don't want to clutter a small pantry with similar items. EVG fucked around with this message at 20:45 on Sep 8, 2014 |
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Sep 8, 2014 20:35
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Do I have to take the casing off of lap cheong? I honestly can't tell with the brand I got.
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Sep 9, 2014 13:47
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EVG posted:Found a recipe for stir fried chicken & bok choy with Oyster sauce that calls for "1 heaping teaspoon Guilin chili sauce". It's basically just chili peppers, garlic, soybeans, salt, sugar and sesame. So any sauce should suffice, especially since it's just a teaspoon. Main difference with the regular chili bean sauce is that that one contains some fermented beans.
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Sep 9, 2014 14:01
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Shnooks posted:Do I have to take the casing off of lap cheong? I honestly can't tell with the brand I got. I don't. Oh god I hope you aren't meant to. I'd feel as silly as the Chinese tourists I saw in Munich eating the Weisswurst casing.
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Sep 9, 2014 17:16
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I think the guilin one is just spicier, or so I hear (i think i remember that).
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Sep 9, 2014 17:21
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d3rt posted:I don't. Oh god I hope you aren't meant to. I'd feel as silly as the Chinese tourists I saw in Munich eating the Weisswurst casing. I remember once I had to, but the one I just bought, it's like nearly impossible to pull the casing off. My boyfriend is a butcher who's "specialty" is sausages and he was absolutely no help, saying it looked synthetic and I should pull it off, but I think he was trying to get me to shut up about it.
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Sep 10, 2014 03:22
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I have some preserved vegetable in my pantry that was bought on a whim and I don't really know how to use it. What are some general recommendations for it?
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Sep 16, 2014 02:06
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net work error posted:I have some preserved vegetable in my pantry that was bought on a whim and I don't really know how to use it. What are some general recommendations for it? I like mine pan fried with a light fish (usually skate wing, actually). Almost like the way you'd use capers.
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Sep 16, 2014 04:21
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net work error posted:I have some preserved vegetable in my pantry that was bought on a whim and I don't really know how to use it. What are some general recommendations for it? Dan dan noodles are a great intro to using preserved mustard greens.
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Sep 16, 2014 05:37
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