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Look I dunno about all that fire science I'm just saying that when you get the pan very hot it tastes like the real deal.
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# ? Jun 8, 2024 07:33 |
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Adding some alcohol and setting it on fire does the job pretty well too. An overlooked key component for kung pao chicken.
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Is there anything alcohol cannot do?
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Jeoh posted:Is there anything alcohol cannot do? Put out fires.
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There Bias Two posted:Put out fires. Sure it can, just have to add so much so fast that it suffocates it. So as usual, the solution to the problem is more alcohol.
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Arglebargle III posted:I would fight a raccoon for lotus root. What are you supposed to do to make it good?
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coyo7e posted:I don't "get" lotus root. It sounds good but I got some once and it was basically inedible and I had no idea what to do with it, so probably ended up tossing it out. Most common way is soup, either by itself or more often in a chicken soup. It's supposed to have the consistency of an... Al dente potato? Some bite but soft. Good lotus will also have a strong lotus flavor, however finding good lotus in the west is difficult in my experience. You can also slice it thin and make chips with it, which are delicious as gently caress and my personal favorite bar snack. Basically think of it as any other tuber, but with a distinct yet easily overridden flavor.
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Okay that does help a lot, thanks! I like cooking with potatoes and turnips and rutabegas and that sounds very doable. It also explains the fried lotus - I imagine it would do well as a tempura type thing or something as well?
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I still want to try THIS http://kimchimari.com/yeonkeun-jorim/
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Lotus is great fried, soup sounds weird I don't think I've ever seen that in Sichuan. Think of it like a potato but it will never get soft the way a potato does, it always retains some bite. It doesn't have much flavor on its own, it adds crunchy.
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coyo7e posted:Okay that does help a lot, thanks! I like cooking with potatoes and turnips and rutabegas and that sounds very doable. It also explains the fried lotus - I imagine it would do well as a tempura type thing or something as well? You could tempura it but I mostly see it thinly sliced and fried by itself, sometimes seasoned but often just by itself. You can also "candy" them. A fancy shmancy cocktail bar in Beijing did a vodka, melon, lemon verbena cocktail with a candied lotus chip that soaked up the flavor but remained crunchy and I came. Grand Fromage posted:Lotus is great fried, soup sounds weird I don't think I've ever seen that in Sichuan. Think of it like a potato but it will never get soft the way a potato does, it always retains some bite. It doesn't have much flavor on its own, it adds crunchy. It may be a Yunnan thing, they throw lotus in everything here. You'll even get chunks of steamed lotus in like a kung pao chicken dish (AKA how can I use less meat but still make this filling?), but soup seems to be the most common, either chicken or beef. Also my in-laws order sliced lotus every drat time we do hotpot, and I personally like it as a hotpot addition. It's really almost as flexible as potato, but I've yet to see anyone do a lotus hash, mashed lotus or lotus cakes yet. I may play around with that myself though... EDIT: As far as lotus flavor it's really hit or miss. I've had lotus that could flavor a soup on its own but most lotus is very mild and used more to soak up other flavors and serve as a texture (soft with a bite) - again, think generic tuber. Personally I often do a quick side soup of lotus, napa, salt and pepper (or just napa, salt, pepper and some pork fat) with whatever else for the meal. Amergin fucked around with this message at 11:13 on Mar 11, 2017 |
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Grand Fromage posted:Lotus is great fried, soup sounds weird I don't think I've ever seen that in Sichuan. Think of it like a potato but it will never get soft the way a potato does, it always retains some bite. It doesn't have much flavor on its own, it adds crunchy. ![]()
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![]() Crispy Stuffed Lotus Root With Pork is one of my fav things to do with lotus root.
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Casu Marzu posted:
That reminds me of another stuffed lotus dish I've seen: stuff with sticky rice, steam, slice and drizzle honey over the slices.
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Amergin posted:That reminds me of another stuffed lotus dish I've seen: stuff with sticky rice, steam, slice and drizzle honey over the slices. That's called "Gui hua lian ou" or "Osmanthus Lotus" but I'm guessing it has a better English name I just don't know. It's a pretty good, but hard to find if the place isn't especially Zhejiang/Jiangsu/Shanghai-y. There's an eggplant version of the above fried dish (called "eggplant cake" I guess?? chinese name is 茄子饼) that I am a huge fan of. Do basically the same thing but with slices of eggplant, and it's easier to cut them into little tacos to stuff with filling without breaking compared to lotus.
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coyo7e posted:yeah I think a lot of my problem was that I know gently caress-all about lotus except I read about it getting people high in Homer once. I saw it at the asian market brined in a jar and tried it raw and went "ugh" and could not fathom that flavor being in anything. But if it's just a starchy filler or whatever, I can work with that. That is like trying to eat a raw potato.
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Makes sense with potatoes here normally being undercooked to the point of basically being raw.
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I Do Not Agree
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Arglebargle III posted:That is like trying to eat a raw potato. ![]()
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Arglebargle III posted:I Do Not Agree Ain't never seen no 土豆丝 that wasn't undercooked and crunchy, for the most obvious example. I was surprised at those vinegar farmer potatoes we got that one time because they were actually cooked properly, that was the first time I didn't have crunchy potatoes here.
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Grand Fromage posted:Ain't never seen no 土豆丝 that wasn't undercooked and crunchy, for the most obvious example. My wife calls them "half-cooked potatoes" and I give her poo poo that she'll eat that but doesn't like her pasta al dente. To be fair a "properly cooked" "half-cooked" potato is pretty good.
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I have been meaning to make those vinegar potats.
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Casu Marzu posted:
Quoting because this looks incredible and I want to remember it
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Adult Sword Owner posted:Quoting because this looks incredible and I want to remember it Pretty much every recipe on that site is great.
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Casu Marzu posted:Pretty much every recipe on that site is great. Their chili oil recipe is incredible. I've been going through way too much of it.
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Wow, that blog is fantastic. That and the Mala Project probably belong in the OP.
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Anyone managed to reproduce the angry lady sauce? Got a recipe to share? Thanks!
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themongol posted:Anyone managed to reproduce the angry lady sauce? Got a recipe to share? Thanks! http://www.goonswithspoons.com/Spicy_Chili_Crisp_(Angry_Lady_Sauce,_Lao_Gan_Ma)
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We love Martin Yan's lo mein recipe, and we always have used fresh pre-cooked lo mein noodles from the Asian grocery.![]() We didn't make it for a long time, and now whenever we make this, the noodles are coming out sticky and gloppy - even though I can't think of any changes we may have made in the recipe or cooking process. What gives? Should I look for a different brand of noodle, or start using the fresh noodles you have to boil / parcook first? This is the recipe we use, except skipping step 2. quote:Ingredients We change up the recipe veggies, generally using julienned carrots, green onions, shiitakes and snow peas, sometimes bell pepper. The flavor is great, so I'd like to figure out what I'm doing wrong. Maybe we should toss the pre-cooked noodles in sesame oil?
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Ahh that explains why the 2nd glass of "angry lady" I bought tasted more like "slightly miffed lady"... I bought the black bean variation instead of the pure chilly one by accident. The 1st glass I bought had no euro-friendly letters so I assumed there was only that kind and the one with mushrooms or chicken. The more you know...
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Hopper posted:Ahh that explains why the 2nd glass of "angry lady" I bought tasted more like "slightly miffed lady"... I bought the black bean variation instead of the pure chilly one by accident. The 1st glass I bought had no euro-friendly letters so I assumed there was only that kind and the one with mushrooms or chicken. The more you know... I wouldn't say that the chili crisp one is just straight up hotter/more chili flavor and that's the only difference. I think it just has a much stronger flavor, and I daresay you'll be happy you have both of them for different purposes.
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Favorite hot and sour soup recipe(s)?
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Someone linked a youtube video of a grandma in HK showing how to make it. I don't have the video handy but do have this: http://imgur.com/a/lFbl8
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I kept Googling and found this recipe, which also looks good.
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EVG posted:We love Martin Yan's lo mein recipe, and we always have used fresh pre-cooked lo mein noodles from the Asian grocery. No one? ![]()
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Sorry I don't know about that.
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Try not skipping step two and seeing what happens. Otherwise, more intense stirring in the beginning?
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You can pickle lotus root too and it comes out pretty rad
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I've tried several times to make chinese-restaurant style egg drop soup but it never comes out right. I know it isn't real chinese food, but its nice to have sometimes. Anyone know a trick?
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# ? Jun 8, 2024 07:33 |
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In what ways are your attempts falling short?
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