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al-azad posted:I have to eat fistfuls with literally every meal What's the problem?
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# ? Jun 4, 2019 15:07 |
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# ? May 28, 2024 15:53 |
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fermented bean sprouts are cool and good
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# ? Jun 4, 2019 15:37 |
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al-azad posted:I wish I could get them in quantities smaller than "a loving trash bag" but I have to eat fistfuls with literally every meal to not waste them. Yeah, that's how Big Beansprout gets you - I've hardly ever been able to eat my way though a bag of bean sprouts before they go bad and that's while piling them into dinners for 4 days plus just eating them out of the bag as snacks.
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# ? Jun 4, 2019 15:39 |
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Jeoh posted:fermented bean sprouts are cool and good Yeah I'd say pickle 'em.
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# ? Jun 4, 2019 16:10 |
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Bean sprouts are really easy to grow, you can just make small batches.
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# ? Jun 4, 2019 18:40 |
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You can do this to make them last longer: https://www.koreanbapsang.com/kongnamul-muchim-seasoned-soybean/
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# ? Jun 4, 2019 18:44 |
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Whole Foods has tiny containers of beansprouts for $4 if you feel like paying more for less (waste).
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# ? Jun 4, 2019 19:49 |
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Amergin posted:Yeah I'd say pickle 'em. Do they pickle well? I do a rice vinegar quick pickle for cucumbers that is quite nice, might repurpose that.
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# ? Jun 5, 2019 04:52 |
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Chili oil and chinkiang vinegar might be my new favorite combination.
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# ? Jun 8, 2019 17:30 |
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Get yourself a bottle of shaanxi vinegar if you can. It’s more mature and sharper than the jiangsu stuff. I actually like the taste a lot more
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# ? Jun 8, 2019 18:02 |
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are those the 'earthy' vinegars they serve in dumpling joints?
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# ? Jun 8, 2019 18:42 |
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That's generally going to be some form of Zhenjiang/Chinkiang black vinegar. I don't think I've ever had Shaanxi vinegar.
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# ? Jun 8, 2019 18:48 |
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Pollyanna posted:Tried to make I think it’s called 紅油抄手? Can you send me the recipe? Have to give it a try!
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# ? Jun 8, 2019 18:52 |
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Chalkece posted:Can you send me the recipe? Have to give it a try! The filling was complete crap that I winged (bog standard pork meatball) and the wrappers were store-bought, there’s nothing fancy or notable going on. I pretty much just searched 紅油抄手 on youtube and mimicked what they did in those videos cuz I don’t speak Chinese. It is not even slightly correct, and I don’t remember where I got the soy-sauce-and-vinegar-at-the-bottom thing anyway This dude’s version seems tasty, and he has a cool cat: https://youtu.be/HhZQqiW3ciw
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# ? Jun 9, 2019 00:08 |
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I've never really cooked with Sichuan peppercorn before and I bought a bag of dried peppercorns recently. The the bag states that I need to soak, clean, and then boil them for 15 minutes or they could be dangerous to my health. There are small twigs in the mixture so obviously cleaning them is a good idea. But the boiling seems weird to me. Can I just clean and roast them?
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# ? Jun 9, 2019 00:11 |
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dudemanbudguy posted:I've never really cooked with Sichuan peppercorn before and I bought a bag of dried peppercorns recently. The the bag states that I need to soak, clean, and then boil them for 15 minutes or they could be dangerous to my health. There are small twigs in the mixture so obviously cleaning them is a good idea. But the boiling seems weird to me. Can I just clean and roast them? if that's true I'm going to be dead extremely soon
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# ? Jun 9, 2019 00:15 |
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dudemanbudguy posted:I've never really cooked with Sichuan peppercorn before and I bought a bag of dried peppercorns recently. The the bag states that I need to soak, clean, and then boil them for 15 minutes or they could be dangerous to my health. There are small twigs in the mixture so obviously cleaning them is a good idea. But the boiling seems weird to me. Can I just clean and roast them? What in the unholy gently caress no you don't have to do any of that They're already dried. Throw a handful in with your other aromatics. Usually the same time as you're adding the dried chilies. If you want check to make sure there aren't any of the pits (small, round, black) and you can remove the twigs I guess but nobody in Sichuan bothers. No roasting, no grinding, no soaking, no boiling, no. They're ready to go as-is. Whoever wrote that on the bag is a moron.
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# ? Jun 9, 2019 00:15 |
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Are you sure you bought the right thing?
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# ? Jun 9, 2019 00:17 |
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I don't like 红油抄手
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# ? Jun 9, 2019 00:17 |
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Grand Fromage posted:What in the unholy gently caress no you don't have to do any of that Okay, I thought I was going crazy... why would I rehydrate something I want dried?! I'm guessing this is some legal warning to protect themself when some idiot inevitably eats a handful.
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# ? Jun 9, 2019 00:22 |
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dudemanbudguy posted:Okay, I thought I was going crazy... why would I rehydrate something I want dried?! I'm guessing this is some legal warning to protect themself when some idiot inevitably eats a handful. Eating a handful is also cool and good once you've built your tolerance up.
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# ? Jun 9, 2019 00:23 |
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Arglebargle III posted:I don't like 红油抄手 I will fight you
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# ? Jun 9, 2019 03:15 |
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I've always toasted sichuan peppercorns before use, but that step is probably optional too I guess.
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# ? Jun 9, 2019 04:14 |
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Bertrand Hustle posted:I will fight you Dont worry about him, his gimmick is being wrong about everything
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# ? Jun 9, 2019 04:26 |
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Arglebargle III posted:I don't like 红油抄手 the gently caress is wrong with you
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# ? Jun 9, 2019 05:05 |
Pollyanna posted:Tried to make I think it’s called 紅油抄手? I'm very happy my city (Des Moines) has a real Sichuan restaurant now. This was my appetizer a few nights ago. Are 红油抄手 and 酸辣抄手 different dishes as opposed to different names for the same thing? I've made https://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html several times and the sauce is browner and less bright red than the ones I had this week. Edit: The first time I made that, I didn't know you were supposed to remove the seeds, and mortar-and-pestil ground up a bunch of peppercorns with their seeds. The result was tasty but grittier than a Flyers game. Ginger Beer Belly fucked around with this message at 11:13 on Jun 9, 2019 |
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# ? Jun 9, 2019 10:55 |
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Pollyanna posted:Chili oil and chinkiang vinegar might be my new favorite combination. I do this, plus a little light soy and sometimes a little honey and it's delicious on basically everything
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# ? Jun 9, 2019 14:53 |
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Ginger Beer Belly posted:Are 红油抄手 and 酸辣抄手 different dishes as opposed to different names for the same thing? I've made https://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html several times and the sauce is browner and less bright red than the ones I had this week. They're both the same type of dumpling, but the first is "red oil" choushou which means chili oil, and the second is "sour hot" which could be a vinegar/chili thing or pickled peppers as the topping.
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# ? Jun 9, 2019 17:42 |
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Hauki posted:the gently caress is wrong with you It's the greasiest dumpling.
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# ? Jun 9, 2019 17:49 |
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Sichuan food is great but the dumpling game is pretty weak compared to most other parts of China. Dongbei kicks its rear end.
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# ? Jun 9, 2019 18:52 |
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Arglebargle III posted:It's the greasiest dumpling. eh, fair enough
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# ? Jun 10, 2019 01:01 |
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Arglebargle III posted:It's the greasiest dumpling. Come on mate, you gotta start remembering to turn your monitor on
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# ? Jun 10, 2019 01:52 |
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Your posting made me blind.
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# ? Jun 10, 2019 03:38 |
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What do I do with this angry lady spicy chili crisp anyways besides noodles?
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# ? Jun 10, 2019 20:54 |
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Captainsalami posted:What do I do with this angry lady spicy chili crisp anyways besides noodles? Put it on pretty much anything you want like a condiment. Even pizza. Or maybe especially pizza.
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# ? Jun 10, 2019 21:09 |
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Particularly good on eggs, or mixed into scrambled eggs.
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# ? Jun 11, 2019 05:28 |
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Tacos. Baked potatoes. Fried potatoes. Fried rice. Fried mushrooms. Cream of mushroom soup. Tacos. Hotdish. Hot dogs. Chili dogs. Chili. Tacos. Spaghetti. Congee. Popcorn. Moussaka. Tamales. Tacos. BBQ. Korean BBQ. hotpot dipping
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# ? Jun 11, 2019 06:05 |
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Ginger Beer Belly posted:I'm very happy my city (Des Moines) has a real Sichuan restaurant now. This was my appetizer a few nights ago. Where's that at? I go through DSM a lot, and wouldn't mind a good option.
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# ? Jun 11, 2019 06:28 |
Liquid Communism posted:Where's that at? I go through DSM a lot, and wouldn't mind a good option. Heavenly Restaurant in Valley Junction. https://www.tianluiowa.com/heavenly-restaurant
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# ? Jun 11, 2019 17:40 |
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# ? May 28, 2024 15:53 |
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Ah, sweet, I've been past there a couple times. Will have to stop in.
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# ? Jun 12, 2019 01:44 |