|
Arglebargle III posted:If you were given a family directive to chinese-ify thanksgiving, what would you serve? Side dishes and all. Hot pot.
|
#
?
Feb 2, 2015 00:45
|
|
|
|
| # ? May 29, 2024 21:19 |
|
|
I mean the traditional thanksgiving spread, but chinesey.
|
|
#
?
Feb 2, 2015 02:06
|
|
|
Do yo umean traditional Thanksgiving ingredients done in a chinese way, or do you mean "traditional" in that it's a big meat dish and lots of sides?
|
|
#
?
Feb 2, 2015 02:19
|
|
|
Korean duck galbi. Lots of sides
|
|
#
?
Feb 2, 2015 02:36
|
|
|
Or Cantonese style, salt baked chicken. Or diced chicken in a giant bowl with your own helpings of some lettuce wrap
|
|
#
?
Feb 2, 2015 02:39
|
|
|
Arglebargle III posted:I mean the traditional thanksgiving spread, but chinesey. Make everything normally but add lots of dried chilies, hua jiao, and giant pieces of onion you can't eat so finding the food you can eat is an adventure.
|
|
#
?
Feb 2, 2015 03:46
|
|
|
GrAviTy84 posted:Properly designed for the task, induction is actually far superior to pretty much everything. Quick response to temperature changes, safe(r) These are cool. The only induction stuff I've seen and had access to had like 2-3 heat settings and no fine control. They were also used exclusively to make rice and boil water for instant noodles, though.
|
|
#
?
Feb 2, 2015 03:47
|
|
|
I post mine every year but I do a seafood soup, peking duck, sticky rice stuffing with lap cheong and water chestnuts, szechuan green beans and a mousse cake.
|
|
#
?
Feb 2, 2015 04:06
|
|
|
Oh, I meant to post this before. After looking for a very long time I finally found a non-teflon decent quality wok for not several hundred US Dollars, this is a feat in China. The wok is currently being shipped to me as the physical store didn't have the size I wanted in stock. On their website, I found this awesome image showing me just who is making my cast iron wok:  I want to buy two now.
|
|
#
?
Feb 2, 2015 04:38
|
|
|
Magna Kaser posted:Make everything normally but add lots of dried chilies, hua jiao, and giant pieces of onion you can't eat so finding the food you can eat is an adventure. You don't eat the dried chilis?
|
|
#
?
Feb 2, 2015 06:21
|
|
|
GrAviTy84 posted:Hey, I think I'll contribute to this thread again! I'm planning on making this tomorrow and managed to get everything but the drat meat. Which cuts should I be using for this type of dish?
|
|
#
?
Feb 2, 2015 06:44
|
|
|
Adult Sword Owner posted:I'm planning on making this tomorrow and managed to get everything but the drat meat. Which cuts should I be using for this type of dish? Biggest difference between my version and Gravity's is that I generally use chili garlic paste instead of dried chiles (and I omit the addition of garlic and ginger...if I use ground chiles I do add garlic, but not ginger, and I know my amounts are different from Dunlop's, but I am not very precise, so I don't have any real measurements). Ghost of Reagan Past fucked around with this message at 07:55 on Feb 2, 2015 |
|
#
?
Feb 2, 2015 07:51
|
|
|
Yeah, I just use ground meat as well. Hell, sometimes I don't even use meat at all.
|
|
#
?
Feb 2, 2015 08:00
|
|
|
Jeoh posted:Yeah, I just use ground meat as well. Hell, sometimes I don't even use meat at all. It's mapo tofu. It's a super-simple dish. Don't stress over it. It's very hard to screw up. Ghost of Reagan Past fucked around with this message at 08:09 on Feb 2, 2015 |
|
#
?
Feb 2, 2015 08:05
|
|
|
It's a very tweakable dish, too. Everyone does their own little thing. don't be afraid to add/subtract as you like. edit +1 ground pork. I grind my own from store bought shoulders when it's on sale cause it's cheaper but store bough is great. Don't get the ultra lean stuff, though, I think mapo has a lot of fat soluble flavors in the doubanjiang, chiles, and sichuan peppers and the best ones I've had in restaurants or at friend's places had a pretty non negligible amount of sinister bright red fat. GrAviTy84 fucked around with this message at 10:14 on Feb 2, 2015 |
|
#
?
Feb 2, 2015 10:10
|
|
|
Yeah and the star of the show is totally inoffensive tofu chunks so go nuts with fatty flavoring.
|
|
#
?
Feb 2, 2015 14:41
|
|
|
Thanks for the advice guys, I'll try pork if i can get it but ground pork seems rare around here, a fattier beef will do if necessary. I'm going to have to cut the spice in half because ~my girlfriend~ cannot put up with highly spicy things though.
|
|
#
?
Feb 2, 2015 15:36
|
|
|
Jeoh posted:Yeah, I just use ground meat as well. Hell, sometimes I don't even use meat at all. Kenji on serious eats claims his favorite version is vegan which replaces the meat with a few different mushrooms.
|
|
#
?
Feb 2, 2015 16:38
|
|
|
Horn posted:Kenji on serious eats claims his favorite version is vegan which replaces the meat with a few different mushrooms. I'm inclined to trust Kenji's taste on almost anything, honestly.
|
|
#
?
Feb 2, 2015 16:54
|
|
|
GreyPowerVan posted:I'm inclined to trust Kenji's taste on almost anything, honestly. He's never steered me wrong so  Anyone ever make Shui Zhu? http://www.chinesefoodfans.com/chinese-food-recipes/beef/shuizhu/ These directions are...interestingly written. I have no idea what "thick broad-bean sauce" means
|
|
#
?
Feb 2, 2015 17:34
|
|
|
Thick broad bean sauce is doubanjiang/hot bean sauce.
|
|
#
?
Feb 2, 2015 17:42
|
|
|
I've made shui zhu yu before and it was pretty delicious. The cabbage or other similar veggie below is pretty essential imo.
|
|
#
?
Feb 2, 2015 18:50
|
|
|
Arglebargle III posted:I mean the traditional thanksgiving spread, but chinesey. Just riffing off the top of my head, but maybe you could do: Simple chicken stock soup and corn (or congi and corn) Fried turkey ("Peking Duck") with sauce, rice wrappers/bao (not sure if this would work well, depends on your turkey and brine) Sweet potato, lapchang/whatever meat, green onion hash "dressing" Basic gai lan with oyster sauce topped with cooked mushrooms and fried onion (maybe with panko breading or just some starch coating) for your "green bean casserole" Glaze some carrots and throw in some 5-spice or chilies or whatever you want and... straight pumpkin pie? No clue on that one. Maybe just roast a squash/pumpkin/sweet potato combo with brown sugar and pumpkin pie spice? Or just make iced coffee with a dash of pumpkin pie spice and sweetened condensed milk and call it dessert  .I'll ask my wife tonight if she has any other ideas. EDIT: This is assuming you're cooking for Chinese who aren't big on cream. If you're cooking for Americans and want to give it a Chinese spin that's a different story. Amergin fucked around with this message at 18:58 on Feb 2, 2015 |
|
#
?
Feb 2, 2015 18:55
|
|
|
Arglebargle III posted:I mean the traditional thanksgiving spread, but chinesey. Stir fried bok choy with oyster sauce Asparagus stir fried with bacon Hainan chicken and rice or Cantonese style roast duck (not red, served standalone without pancake). Some kind of char siu meat or crispy hk style pork belly. Desert is babao fan brought by your shadiest and least trustworthy relative
|
|
#
?
Feb 2, 2015 20:24
|
|
|
Adult Sword Owner posted:Thanks for the advice guys, I'll try pork if i can get it but ground pork seems rare around here, a fattier beef will do if necessary. I'm going to have to cut the spice in half because ~my girlfriend~ cannot put up with highly spicy things though. I can't eat spice. Nor drink much alcohol. But I don't care
|
|
#
?
Feb 3, 2015 02:07
|
|
|
Thanks for the help guys it came out reaaaally good. Put half the spice in but was worried it would be too little so I chopped a Thai chili and threw it in for little landmines of spice. It was pretty mild for me but my girlfriend thought it was the perfect level, just enough appreciable spice but no need to take a breather during bites. In a few weeks I will cook it for my spice fiend friend...with double the peppercorns, a dozen Thai chilis for flavor, and a Carolina Reaper pepper 
|
|
#
?
Feb 3, 2015 04:12
|
|
|
Tbh Mapo Doufu isn't usually that spicy. Living in Sichuan I eat it almost daily and it is rarely spicy. Also ground pork is the most "authentic" as far as I can tell by it being in almost every version I've had here. If you're interested in Shui Zhu XXX, I posted a recipe a while back I learned from my then-Sichuan native roommate that is p easy. http://forums.somethingawful.com/showthread.php?threadid=3401971&userid=67943#post407630629
|
|
#
?
Feb 3, 2015 06:24
|
|
|
Magna Kaser posted:Tbh Mapo Doufu isn't usually that spicy. Living in Sichuan I eat it almost daily and it is rarely spicy. Thanks for this link, I'll see what I can do. I would have used pork but zero (0) grocery stores around me sell ground pork. Ground anything else, including veal, they totally have it. If I have Kitchen Cash and can free up some space I am grabbing a grinder to solve this issue. It was still very good with beef but I can see how pork would suit it much better. I didn't want to make it Melt Your Face spicy even if I was cooking for a reasonable crowd anyway. My friend is literally a sadomasochist so he actually enjoys spicy pain so I'm there to provide while doing a number of different dishes. It just seems like Sichuan really lends itself to "amp it up." I don't go out of my way to add heat to dishes but I enjoy it in moderate amounts. e: The wok in your pictures is beautiful and mine looks so garbage trashy in comparison. Not sure if it's because I took bad care of mine for a while or build quality or what. Adult Sword Owner fucked around with this message at 07:56 on Feb 3, 2015 |
|
#
?
Feb 3, 2015 07:40
|
|
|
I have no clue what I just made but it tasted pretty good. chopped a few dried chillies. and heated in some oil. ground a whole bunch of dried chillies and szechuan peppercorns in a coffee grinder and threw those in with the oil. then i dumped in some fermented bean paste, and some chili bean paste. threw a bunch of shrimp in and cooked a bit then tossed in some light and dark soy sauce along with some oyster sauce. I made some spaghetti with butter on it and put together. ended with this: Not sure what i'm not doing but i'm still searching for something spicy. used 8-9 dried chillies along with the chilli bean paste but it still lacked any major spiciness. It would have been better if I had time to chop up some ginger and garlic but oh well. 
|
|
#
?
Feb 3, 2015 09:05
|
|
|
Would mapo tofu suffer greatly from ground turkey? I read all the posts this page and it sounds like it would be better with pork or beef, but my girlfriend has been trying to force turkey, as well as tofu, on me and I thought this dish might be a not terrible way to compromise.
|
|
#
?
Feb 3, 2015 09:20
|
|
|
Turkey, chicken, alligator, ostrich. Whatever you like. It's all about getting the tofu consistency right with the hot sauce. In my opinion, Chinese cooking tends to overcook meats. Except steamed fish.
|
|
#
?
Feb 3, 2015 09:24
|
|
|
Adult Sword Owner posted:Thanks for this link, I'll see what I can do. Just ask them to grind it for you.
|
|
#
?
Feb 3, 2015 16:21
|
|
|
Arglebargle III posted:Just ask them to grind it for you. I do my food shopping at "alternative" hours, long after that window of opportunity closes. I might step it up and get my own grinder honestly.
|
|
#
?
Feb 3, 2015 16:24
|
|
|
Do you pick up meat from the dumpster? Anyways, go old school : dual wield butcher cleaver and chop that poo poo up. The meat is actually nicer that way. It's got this smooth gelatin texture
|
|
#
?
Feb 4, 2015 03:03
|
|
|
caberham posted:
Now you've done it. My CCK #2 slicer is my favourite knife. And now I feel like I need more...
|
|
#
?
Feb 4, 2015 03:25
|
|
|
Here's a video showing you how to make a steamed pork cake with salted egg. https://www.youtube.com/watch?v=SoS6TZKu5Yg You can just regular cuts of pork and chop that poo poo up. And don't over do it or else your pork tastes a bit too granular. But the way she places the salted egg ontop of the meat is making me pad. And pouring oil on top? It's gross, just like the sponsor : Amoy. At least settle for Lee Kum Kei.
|
|
#
?
Feb 4, 2015 04:14
|
|
|
Arglebargle III posted:If you were given a family directive to chinese-ify thanksgiving, what would you serve? Side dishes and all. Thanksgiving is so far away. My family used to make sticky rice instead of stuffing. Like, cook it in the turkey until we couldn't handle the mess anymore and just made the sticky rice outside. We also made a huge dish of gai choi with some lump crab meat and an egg-y sauce. Then we started doing more American style Thanksgiving with sweet potatoes and stuffing. No green bean casserole though. You ARE still going to do mashed potatoes though, right?!
|
|
#
?
Feb 4, 2015 17:43
|
|
|
Just wanted to stop in an tell you guys this is a great thread and the more I read it the hungrier I get. Need to buy somethings to get started.
|
|
#
?
Feb 4, 2015 22:57
|
|
|
Inspector 34 posted:Would mapo tofu suffer greatly from ground turkey? I read all the posts this page and it sounds like it would be better with pork or beef, but my girlfriend has been trying to force turkey, as well as tofu, on me and I thought this dish might be a not terrible way to compromise. Pork or beef is preferable, but ground turkey works just as well. Personally, I despise turkey in my food, but I suppose that's up to you.
|
|
#
?
Feb 5, 2015 02:52
|
|
|
|
| # ? May 29, 2024 21:19 |
|
|
Bigfabdaddy posted:Just wanted to stop in an tell you guys this is a great thread and the more I read it the hungrier I get. Need to buy somethings to get started.  to a Chinese grocery and buy1. Light soy sauce 2. Dark soy sauce 3. Shaoxing wine 4. Sesame oil 5. Corn starch 6. Black vinegar Now pull out an extra and pick up the other stuff you need for one or two recipes (though that should be enough for fish-fragrant pork and a ton of other things). You might want oyster sauce, or fermented black beans ( ), or chili garlic paste, or...just find cool poo poo. You don't need premade sauces, it's all way easier than you think it'll be. Don't feel the need to get a wok right away. Just use a cast-iron or stainless steel skillet.
|
|
#
?
Feb 5, 2015 03:18
|
|