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Just burn your hands until you can't feel the pain
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Jun 30, 2015 02:59
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Looking to replace my small wok with something bigger. I know Wok Shop is good but I don't know about hand hammered http://wokshop.stores.yahoo.net/wokshcasthah.html e: Also looks like I may end up spending waaay too much money on this site. Always did want a cleaver http://wokshop.stores.yahoo.net/stainsteelcl.html Adult Sword Owner fucked around with this message at 07:16 on Jun 30, 2015 |
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Jun 30, 2015 07:13
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I forgot my flat-bottomed wok was carbon steel and now it's rusty, but it was crappy anyway so I don't feel bad replacing it. Unfortunately my range is electric, but and anyone recommend a flat-bottomed work that would work on a standard electric coil?
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Jun 30, 2015 08:01
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wokgoons I have acquired these items today. I am unsure what to do with them. I have a decent idea how to use the black bean sauce, but I bought the other just because it's a Laoganma I haven't had. It appears to be fermented tofu cubes?
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Aug 6, 2015 07:56
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It's kinda like chou doufu, according to my gf.
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Aug 6, 2015 08:32
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Okay but what's an example way you'd use it in cooking? Is it supposed to be a topping or does it add something to the dish?
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Aug 6, 2015 08:41
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Grand Fromage posted:Okay but what's an example way you'd use it in cooking? Is it supposed to be a topping or does it add something to the dish? She uses it as a topping, especially good for porridge apparently. Or to make the base sauce for hotpot. Or as a snack, but that's kinda weird.
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Aug 6, 2015 08:49
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Jeoh posted:She uses it as a topping, especially good for porridge apparently. Or to make the base sauce for hotpot. Oh wow never heard of this one before  Just slap some on your wok and cook it with your meats. Or pan fried fish. I guess you can also add some to steam tofu with soy sauce
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Aug 6, 2015 09:28
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I spent about 40 minutes hunting around my local Asian Supermarket to get a bunch of ingredients today. I found black vinegar, bird's eye chillis, sichuan peppercorns and Shaoxing wine without any trouble, but couldn't track down any Lao Gan Ma chilli crisp. Luckily, I stumbled across it in the international aisle of my regular supermarket. Which isn't what I expected, but I'm certainly not gonna complain about it.
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Aug 8, 2015 09:01
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Be careful buying chilli crisp because there are like 4 different jars of chilli oil condiments by that sour looking billionaire that look identical. E: you want this one http://imgur.com/83EzSZv Big Willy Style fucked around with this message at 15:23 on Aug 8, 2015 |
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Aug 8, 2015 15:19
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I got a stainless steel wok, with a metal handle and it's not non-stick. Is that okay? Can I still season it like in the video in the op?
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Aug 17, 2015 23:53
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Doghouse posted:I got a stainless steel wok, with a metal handle and it's not non-stick. Is that okay? Can I still season it like in the video in the op? yes.
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Aug 18, 2015 02:32
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I'm pretty sure the answers to your questions are yes, and kind of. You definitely want a non-stick wok but the instructional video in the OP is for seasoning carbon steel. not stainless. Stainless steel will not blacken and develop a non-stick surface like carbon steel. That said, there definitely are instructions online for seasoning stainless steel.
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Aug 18, 2015 12:27
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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Big Willy Style posted:Be careful buying chilli crisp because there are like 4 different jars of chilli oil condiments by that sour looking billionaire that look identical. The only difference between them (there are like 17 in my local supermarket) is that some have different flavoring. I'm partial to the beef one, myself. They are all good.
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Aug 24, 2015 07:02
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Magna Kaser posted:They are all good. This is true. My favorite is the one with the fermented beans and bits of meat. E: These are the ones I have right now.  The one on the right is my favorite and came out blurry. It's the 肉丝豆 kind. Grand Fromage fucked around with this message at 07:20 on Aug 24, 2015 |
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Aug 24, 2015 07:11
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I'm visiting relatives in China (Xi'an) and God I have missed the food. Is a quick brag allowed?   There's a chain near our place that sells amazing cold noodles, which literally made me cry (can't handle the heat but also can't stop). I died and went to food heaven! ... I'm salivating again just looking through my pics from yesterday, this place will get lots of my money before I have to leave.
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Aug 28, 2015 03:22
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drat you plasmoduck. Bring some back for me.  Your pictures also make me want to go back to that restaurant..
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Aug 28, 2015 04:40
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Haha my plan is to overeat on Shaanxi food so I won't miss it when I'm back, but it'll probably have the opposite effect! We should check out the other similar ones in Box Hill too!
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Aug 28, 2015 10:09
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plasmoduck posted:I'm visiting relatives in China (Xi'an) and God I have missed the food. Is a quick brag allowed? God drat I love those little pita "hamburgers" from my time in Xi'an
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Aug 28, 2015 12:40
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So a couple years ago I was lucky enough to live in Knoxville while Peter Chang was chained up in the back of a terribly run restaurant, and ate mind blowing Sichuan food on a weekly basis. I ended up moving away before it shut down, but I found another local place out here that serves authentic sichuan (La zi ji, etc.). One thing that surprised me was an appetizer I found on both restaurants' menus, that I've never seen in Dunlop's book or any kind of Sichuan cooking website. "Hot and Numbing Pork (Or Beef) Rolls"  Having eaten about a hundred of the things, I still can not successfully recreate them at home. I tried using the "Cold Chicken with a Spicy Sichuanese Sauce" sauce from Land of Plenty, and the taste was quite a ways off. I've tried any combination of chili oil/soy sauce/etc. and can never get the light, balanced oil they use. I've also never been able to find a tortilla in any mexican grocery that was thin enough not to overpower the flavors. The basic ingredients are: Pork/Beef Shredded cabbage or lettuce Cilantro Some kind of chili oil blend, including sichuan peppercorn An extremely thin tortilla Has anyone seen these available in other sichuan-specialized chinese restaurants? When I found it at Peter Chang's, I assumed it was a unique american affectation. Finding it again, nearly identical, several states away in another Sichuan restaurant makes me wonder if it's more widespread.
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Aug 28, 2015 22:25
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Chinese pancake maybe. The chili oil you need to work on. Sichuanese chili oils are a Thing and master chefs often make their own chili oil for the day personally.
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Aug 28, 2015 23:42
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Force de Fappe posted:Chinese pancake maybe. I don't care if its a real recipe, but that picture makes me want to create some sort of sichuan moo shu pork recipe
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Aug 29, 2015 00:21
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plasmoduck posted:I'm visiting relatives in China (Xi'an) and God I have missed the food. Is a quick brag allowed? how do i make this
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Aug 29, 2015 19:40
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I wish I knew! They're called Liang Pi - they're quite famous in Xi'an food so I'm sure there are some good recipes out there. I probably won't go into the trouble of making the noodle but will probably test some sauce recipes myself after I'm back. Some more here: Mi Pi (same shop as above, these are with rice flour instead of wheat) and some cold shou gan mian (手擀面) from a different place   Man I just love Chinese cold noodles - lucky bastards that live in NYC and always have access to Xian Famous Foods! plasmoduck fucked around with this message at 05:11 on Aug 31, 2015 |
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Aug 31, 2015 05:04
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Try going into your local place if it is run by Chinese. My one would cook you whatever you asked for so long as a) you knew what to ask for and didn't mushmouth the dish's name, and b) if they knew how to cook it and it wasn't an inappropriate dish (like you wouldn't ask for certain things at a diner, you don't ask for banquet dishes at a local takeaway)
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Aug 31, 2015 06:38
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I would like people's opinion on black vinegar brands. I'm looking for one that's both a bit sweet and tangy.
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Sep 4, 2015 07:39
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My parents swear by 山西老陈醋 (shan xi lao chen cu)
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Sep 4, 2015 15:45
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Big Willy Style posted:Be careful buying chilli crisp because there are like 4 different jars of chilli oil condiments by that sour looking billionaire that look identical. If you want to buy Spicy Chili Crisp then just buy the one that says Spicy Chili Crisp on it. If it doesn't say Spicy Chili Crisp then it is a different flavor. The one you linked to does not say Spicy Chili Crisp.
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Sep 4, 2015 16:37
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Grand Fromage posted:Okay but what's an example way you'd use it in cooking? Is it supposed to be a topping or does it add something to the dish? I marinate skirt steak in it. One tablespoon per pound. Is good as a topping for dumplings. Mix a half teaspoon in with some mayonnaise and dip things into it. Fried rice, scrambled eggs, etc.
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Sep 4, 2015 16:39
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totalnewbie posted:My parents swear by 山西老陈醋 (shan xi lao chen cu) My next question is: Which cut might be most preferred for Red-Cooked Beef? I'm trying out a recipe I found for Red-Cooked Beef and it only mentions using bone-in beef, no specific cut. I'm new to cooking in general, and I only figure that I could use something usually tough that can benefit from being simmered for two hours. Also, I am definitely in the market for cumin lamb recipes, if anyone has a particular favorite.
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Sep 5, 2015 07:21
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I finally tried angry lady recently. The flavour is great, and I love the crispy bits, but it's way too salty to actually eat. I will definitely be DIYing a batch though.
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Sep 5, 2015 08:19
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Bob_McBob posted:I finally tried angry lady recently. The flavour is great, and I love the crispy bits, but it's way too salty to actually eat. I will definitely be DIYing a batch though. ??? Don't eat it with a spoon.
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Sep 5, 2015 15:08
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plasmoduck posted:I'm visiting relatives in China (Xi'an) and God I have missed the food. Is a quick brag allowed?  If you have time you should check out Lanzhou sometime and get on that 牛肉面 
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Sep 5, 2015 20:14
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If you're in Lanzhou you should get lamb noodles over beef, it's p tasty. I was in Lanzhou once years ago and went to a random lamian place and some giant fat dude in a rainbow shirt and rainbow hat came out and spoke some of the worst Mandarin I've ever heard and told me to order his lamb noodle... slices? I'm not sure how to translate 面片。 Anyway, it was the best soup I've ever had. Lanzhou is a super depressing place otherwise, though.
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Sep 6, 2015 13:59
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Cross posting. Last few weeks were beautiful   So the family and I went to a seafood restaurant in Li Yu Mun, Hong Kong. You just pick whatever is in the fish tank and take it to a restaurant. Back in the 80's you get all sorts of sketchy endangered seafood but nowadays things have gotten better. slightly  boiled shrimp  1st course fish - panfried  2nd course fish - deep fried  Abalone  Sweet and sour pork  Deep fried scampi or pissing shrimp  Fried rice with egg whites and choi sum  Lobster with cream sauce noodles  Scallops  Lettuce  Papaya  And some crunchy sugary old timey dessert. I 5200 HKD for 12 people. Around 55 USD per person. I still want to go to Florida one day and eat more seafood.
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Sep 7, 2015 03:46
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Simple Chinese meals for a beginner? I have a frying pan and a soup pot along with basic items. Are YT channels helpful? I'm in Flushing so I have access to asian ingredients but poor. Meat is ok. I dislike fish/seafood. No food allergies. My last successful recipe is tomato & eggs.
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Sep 23, 2015 01:42
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On that note, I'm in the market for a good recipe or tips for making congee. Lately I've been wanting to make a little less fried food.
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Sep 23, 2015 15:24
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one part round grain rice eight to ten parts water boil the poo poo out of it
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Sep 23, 2015 19:32
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More elaborate ansvwer: * Round grain, particularly standard Japanese eating rice, makes the best in my experience. More...unctuous. Smooth. Glossy. Tastier. * Jasmine works. But it gets kinda "curdly" because the long grains break up. * You can make a kind of dessert pudding with sticky rice and five parts water and a little sugar. Top it with some coconut milk with a few grains of salt in it. Particularly black sticky rice is awesome for this. * Any other kind you can basically forget about. * You can use a pressure cooker to save time. Ten-fifteen minutes on full speed, stir briskly and bam done.
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Sep 23, 2015 19:35
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Nickoten posted:On that note, I'm in the market for a good recipe or tips for making congee. Lately I've been wanting to make a little less fried food. and here's a thread for all your topping ideas http://forums.somethingawful.com/showthread.php?threadid=3692030
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Sep 24, 2015 06:08
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