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large hands posted:Pretty sure they were talking about the big Teflon wok with the steamed fish in it right above the picture of the ceramic pot. oh. welp.
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Feb 10, 2015 22:40
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Can anyone recommend me a Sheng Jian Bao recipe that will result in some mouth scalding soupy goodness? I want to make a dozen or so with home made wrappers and will make a dozen or so with wop biscuits as well. More concerned about getting that soup though. I mainly don't know how to render gelatin at all, much less a short period of time.
Zuhzuhzombie!! fucked around with this message at 07:40 on Feb 14, 2015 |
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Feb 14, 2015 07:38
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Amergin posted:If you're ever in LA and you want either biang biang mian or even better (IMHO), you po mian, as well as probably the best rou jia mou in the US, you need to check out Xi'an Kitchen. I think it's got a lot to do with the novelty of it, but it's so simple and so singular that the adulation is deserved. I'd love to hit up this Xi'an Kitchen place, though.
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Feb 14, 2015 20:43
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Does anyone know a good source for good big conpoy / dried scallops from hong kong? I have been getting nostalgic about my time in the Far East and have a craving for them.
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Feb 16, 2015 16:26
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Zuhzuhzombie!! posted:Can anyone recommend me a Sheng Jian Bao recipe that will result in some mouth scalding soupy goodness? I want to make a dozen or so with home made wrappers and will make a dozen or so with wop biscuits as well. More concerned about getting that soup though. I mainly don't know how to render gelatin at all, much less a short period of time. Gave it a shot. Cheated and used whop biscuit dough, which burned way too quickly and didn't steam properly. Meat mince wasn't sweet enough nor did it have a good texture. After adding the gelatin and stirring over and over it ended up being a meat slurry. Gonna ask my wife's aunt what her jiaozi filling and maybe use that, otherwise add some water chestnuts and more green onion to the mix. First go was a failure. Even though I had the added gelatin they were not juicy in the slightest.
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Feb 16, 2015 18:44
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I accidentally bought pork intestines. What the hell do I do with this, besides stuffing them?
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Feb 17, 2015 10:50
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Cong.
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Feb 17, 2015 11:52
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I just had my first box of cold noodles here in Taiwan. Noodles, cucumber, bean sprouts, and a bag of magic sauce. GOOD GOD, HOW DO I MAKE THIS MOUTH MAGIC WHEN I RETURN TO KANSAS?
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Feb 17, 2015 12:15
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toplitzin posted:I just had my first box of cold noodles here in Taiwan. I'm not a food-scientist, but I assume you would mix noodles, cucumber, bean sprouts, and some sort of magic sauce. 
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Feb 17, 2015 13:16
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toplitzin posted:I just had my first box of cold noodles here in Taiwan. actually, you should google around and find a recipe that sounds like what you just ate this seems like a good one, although I think I'd add some chili oil to it, probably http://www.eatingchina.com/recipes/cold-noodles.htm was it anything like that?
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Feb 17, 2015 13:24
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Jeoh posted:I accidentally bought pork intestines. What the hell do I do with this, besides stuffing them? Large or small? Deep fry if large.
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Feb 17, 2015 15:51
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bamhand posted:Large or small? Deep fry if large. Small
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Feb 17, 2015 16:04
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paraquat posted:actually, you should google around and find a recipe that sounds like what you just ate I think that's probably close. They're called 涼麵 if that helps at all
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Feb 17, 2015 23:34
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I like mixing the black rice vinegar, black bean sauce, soy sauce, minced garlic, and Angry grandmother in oil, frying for a bit, and then mixing with noodles.
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Feb 18, 2015 21:20
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I finally picked up some Lao Gan Ma spicy chili crisp, and am unsure of what to do with it next. I tried a little bit on some white rice just to get a sense of the flavor, and can just describe it as kinda nutty, kinda hot, kinda odd. Recommend something specific to try it on?
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Feb 18, 2015 21:26
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Everything. That's not a joke.
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Feb 18, 2015 22:53
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I use it when I improv fried rice. Toss the rice in, cook it for a few minutes, add the meat & veg, cook it for a few minutes, add a healthy glob of the chili crisp sauce, some soy sauce, and optionally some oyster sauce, cook for a minute, and finish with a little egg. Yum.
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Feb 18, 2015 22:57
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Jeoh posted:Everything. Seriously. I roast butternut squash in it, fry eggs with it, use it with rice and beans, fried rice, what have you. Tomorrow I'll throw some in leftover pho. Put it on everything.
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Feb 19, 2015 02:10
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In 20 years lao gan ma will be like sriracha today. They might even have to open a factory of in california to keep up with american demand.
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Feb 19, 2015 04:52
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Too much eating. I'm going to die. My stomach can be turned into Haggis
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Feb 19, 2015 05:02
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Karia posted:Seriously. I roast butternut squash in it, fry eggs with it, use it with rice and beans, fried rice, what have you. Tomorrow I'll throw some in leftover pho. Put it on everything. Had some on rice tonight, not bad. Made husband try it - he doesn't like it. Sever?
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Feb 19, 2015 05:16
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Anyone have a recommended fried rice recipe? I gather that it's a pretty personal thing. Tonight I did egg, chives, soy sauce, garlic powder, onion powder, and it came out decently.
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Feb 19, 2015 06:10
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Adult Sword Owner posted:Anyone have a recommended fried rice recipe? I gather that it's a pretty personal thing. Tonight I did egg, chives, soy sauce, garlic powder, onion powder, and it came out decently. Sausage is a good addition, but don't feel constrained by Chinese sausages. I've done it with kielbasa and andouille and it's great. I am religious about my light soy (PRB forever, unless I just went to the heathen grocery that doesn't carry PRB), chili garlic paste, Lao Gan Ma, and frozen peas and carrots (I'm a loving American). I imagine that a splash of oyster sauce in the egg is a pro-move, but I do that in French omelettes. Chinese sausage, by the way, is questionable on pizza. EVG posted:Had some on rice tonight, not bad. Made husband try it - he doesn't like it. This stuff is loving magical and I will make dan dan mian, mapo tofu, and even just basic loving stir fries with it instead of the traditional ingredients. God came down from heaven and blessed us with Angry Lady Sauce, and we should be thankful. Ghost of Reagan Past fucked around with this message at 07:25 on Feb 19, 2015 |
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Feb 19, 2015 07:01
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Fried rice is more of a fridge clearing recipe. Use cold left over rice from the night before. I guess the most generic fried rice is Yang Zhou Fried Rice. The generic greasy diner version is: Dice everything Pork*, eggs, carrots, peas**, spring onions. * Pork in this case may be left over char siu, or diced spam. Spam is good ** I don't like peas so I substituted with chives One time I even dumped left over salsa on top of my left-left over fried rice 
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Feb 19, 2015 07:01
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Everything above about Fried Rice is correct - but when I had a craving specifically for spicy thai basil fried rice, I tried this recipe at random: http://www.food.com/recipe/thai-spicy-basil-fried-rice-473225 Ignore the BS about "olive oil cooking spray" and "egg substitute" and just use cooking oil and eggs (cook into a omelette, cut up, stir fry in, or just scramble it in the pan). You can find thai basil at your local Asian grocer normally - it's got a purple tinge to it, and is like $2 for a gigantic bunch. It comes out great and has made it into my regular rotation. I also never bother adding cilantro, and use chicken. Plus, add bean sprouts because they're great in fried rice.
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Feb 19, 2015 07:06
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Zuhzuhzombie!! posted:Gave it a shot. Cheated and used whop biscuit dough, which burned way too quickly and didn't steam properly. Meat mince wasn't sweet enough nor did it have a good texture. After adding the gelatin and stirring over and over it ended up being a meat slurry. Gonna ask my wife's aunt what her jiaozi filling and maybe use that, otherwise add some water chestnuts and more green onion to the mix. Biscuit dough is a lot different from dumpling dough so you're just not going to be able to cheat there. Also you're adding the gelatin to the meat mixture itself? That sounds like where you're going amiss. First, you want a gelatin rich broth that solidifies. So you need to make your broth separately. Lots of bones will get you a gelatin rich broth that will set. You can shortcut by adding packet gelatin to your broth but just remember that a lot of the flavor is coming from your nice broth so you should still start with a good broth and only add gelatin if you really need to. Remember to add cold broth to the gelatin to allow it to bloom before mixing it into hot broth to dissolve compeltely. Then you need to let it actually set into broth jello. From there you can either wrap your dumplings with the meat mixture plus a couple little cubes of broth or some people then loosely mix the gelled broth into the meat mixture to make it a little easier to fill.
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Feb 19, 2015 16:32
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caberham posted:Fried rice is more of a fridge clearing recipe. Use cold left over rice from the night before. I guess the most generic fried rice is Yang Zhou Fried Rice. The generic greasy diner version is: Mother fucker I forgot I had some char siu in the fridge 
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Feb 19, 2015 16:48
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Anyone read Chinese? Bakery lady could only describe this as a sticky rice new years cake edit: welp image didnt attach edit2: here we go 
Casu Marzu fucked around with this message at 00:25 on Feb 20, 2015 |
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Feb 20, 2015 00:14
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Never had it, don't know poo poo about chinese or chinese food but I'm pretty sure that's NIan Gao, based on an article I read yesterday on Yahoo.
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Feb 20, 2015 01:32
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It does indeed say year cake.
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Feb 20, 2015 02:26
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It's an extremely sticky, sweet cake made from rice. Kind of like mochi but stickier.
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Feb 20, 2015 02:34
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Casu Marzu posted:Anyone read Chinese?
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Feb 20, 2015 03:11
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bamhand posted:It's an extremely sticky, sweet cake made from rice. Kind of like mochi but stickier. Southerner spotted. It's super savoury anywhere north of Shanghai. Heck they probably dump chilies on it in Hunan. Oh and Happy New Year everyone
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Feb 20, 2015 03:19
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Yeah that's nian gow and it's pretty much like your baker described. It looks like it might be the Cantonese type. It's great when dipped in egg and fried.
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Feb 20, 2015 03:57
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caberham posted:Southerner spotted. It's super savoury anywhere north of Shanghai. Heck they probably dump chilies on it in Hunan. I'm mostly northern actually but that definitely is a cake so it's sweet. The savory kind is in slices and stir fried.
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Feb 20, 2015 04:56
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I don't know that there is a more exact way to describe that then sticky rice new years cake. It is what it is.
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Feb 20, 2015 05:45
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Finally scored some angry lady (it's the crispy/crunchy variety right? Still couldn't find any XO sauce which was odd considering it was a ranch 99 store. Can I make jook with pre cooked calrose rice?
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Feb 20, 2015 06:09
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Sure, just add liquid and keep cooking until it falls apart. That's how they do it in restaurants.
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Feb 20, 2015 07:49
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Jeoh posted:Everything. Yep. Chili crisp is probably my favorite condiment other than, I dunno, some kind of relish.
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Feb 20, 2015 16:41
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mich posted:Biscuit dough is a lot different from dumpling dough so you're just not going to be able to cheat there. Also you're adding the gelatin to the meat mixture itself? That sounds like where you're going amiss. First, you want a gelatin rich broth that solidifies. So you need to make your broth separately. Lots of bones will get you a gelatin rich broth that will set. You can shortcut by adding packet gelatin to your broth but just remember that a lot of the flavor is coming from your nice broth so you should still start with a good broth and only add gelatin if you really need to. Remember to add cold broth to the gelatin to allow it to bloom before mixing it into hot broth to dissolve compeltely. Then you need to let it actually set into broth jello. From there you can either wrap your dumplings with the meat mixture plus a couple little cubes of broth or some people then loosely mix the gelled broth into the meat mixture to make it a little easier to fill. No no, I did the gelatin + broth but didn't let it gel completely, just added the cool mixture to my filling. Came out... I dunno how to explain the texture but it was incredibly smooth and not very appetizing. My aunt said I should add shrimp bits, chestnuts, and maybe chopped cabbage to crunch up the texture. I used the biscuit dough after seeing a YT vid of a Chinese American family doing the same thing, but yeah, it just didn't work. May try again this weekend. Buddy of mine is opening his own Chinese restaurant end of next week. We talked about my backup plans of opening a jianbingguozi food stand/truck when I move to Austin if I just get burned out by IT work finally. He did the math and figured the ingredient cost versus the actual cost he could charge for one was just too good to pass up, so he bought a round griddle and we're gonna make some tonight. We'll do the typical crepe + egg + cilantro + spring onion + sauce build but I'm gonna swing by Whole Foods and pickup some soppressata for one as well. Call me crazy but I've had some Chinese sausage that easily had the taste and texture of some quality soppressata.
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Feb 20, 2015 16:54
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