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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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Mar 4, 2017 03:58
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| # ? May 18, 2024 01:17 |
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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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Mar 4, 2017 05:02
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Is there anything alcohol cannot do?
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Mar 4, 2017 09:45
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Jeoh posted:Is there anything alcohol cannot do? Put out fires.
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Mar 4, 2017 11:31
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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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Mar 4, 2017 12:21
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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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Mar 11, 2017 05:43
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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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Mar 11, 2017 07:19
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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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Mar 11, 2017 08:07
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I still want to try THIS http://kimchimari.com/yeonkeun-jorim/
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Mar 11, 2017 08:36
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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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Mar 11, 2017 09:29
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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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Mar 11, 2017 11:07
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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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Mar 12, 2017 22:11
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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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Mar 12, 2017 23:02
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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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Mar 13, 2017 03:01
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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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Mar 13, 2017 03:41
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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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Mar 13, 2017 04:02
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Makes sense with potatoes here normally being undercooked to the point of basically being raw.
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Mar 13, 2017 04:05
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I Do Not Agree
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Mar 13, 2017 05:02
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Arglebargle III posted:That is like trying to eat a raw potato. 
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Mar 13, 2017 05:35
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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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Mar 13, 2017 06:41
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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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Mar 13, 2017 07:04
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I have been meaning to make those vinegar potats.
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Mar 13, 2017 07:32
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Casu Marzu posted:
Quoting because this looks incredible and I want to remember it
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Mar 13, 2017 08:57
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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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Mar 13, 2017 10:48
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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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Mar 13, 2017 14:33
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Wow, that blog is fantastic. That and the Mala Project probably belong in the OP.
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Mar 16, 2017 03:52
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Anyone managed to reproduce the angry lady sauce? Got a recipe to share? Thanks!
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Mar 20, 2017 02:02
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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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Mar 20, 2017 02:31
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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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Mar 27, 2017 16:29
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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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Mar 30, 2017 14:19
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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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Mar 30, 2017 16:09
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Favorite hot and sour soup recipe(s)?
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Mar 31, 2017 03:05
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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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Mar 31, 2017 03:14
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I kept Googling and found this recipe, which also looks good.
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Mar 31, 2017 03:49
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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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Mar 31, 2017 17:46
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Sorry I don't know about that.
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Mar 31, 2017 17:57
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Try not skipping step two and seeing what happens. Otherwise, more intense stirring in the beginning?
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Mar 31, 2017 18:13
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You can pickle lotus root too and it comes out pretty rad
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Apr 8, 2017 22:46
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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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Apr 10, 2017 00:29
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| # ? May 18, 2024 01:17 |
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In what ways are your attempts falling short?
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Apr 10, 2017 13:14
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