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I've been addicted to black bean Lao Gan Ma for years, but I could never find their chili crisp so I'd buy copycats like Master Sauce which were ok. I finally got some of the real deal as the stock clerk was unpacking a box of it (it must sell fast) and it's so much better, I don't think any other brand had much shallot. It's the toasted onion flavor that makes it. Just had some on a cold leftover baked potato so good.
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Jun 29, 2019 22:33
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Lao Gan Ma is good on everything.
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Jul 9, 2019 16:12
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I threw some angry lady sauce in my carne asada marinade and it rocks.
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Jul 14, 2019 04:18
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I tried it on my tuna sandwich at work the other day and it wasn't good
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Jul 14, 2019 09:56
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Any of you guys have good ideas for using leek flower sauce? Information on the internet is exceedingly scarce.
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Jul 21, 2019 02:59
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coolanimedad posted:Any of you guys have good ideas for using leek flower sauce? Information on the internet is exceedingly scarce. I haven't had it in a long time but I think it was used as a condiment for hot pot, so obviously dipping sauces. I remember it being sort of a combo of dark, kinda green, garlic and umami so you could probably throw a little into stir fries or even roasts as a substitute for garlic and maybe even subbing out like a worcestershire or fish sauce for it. Alternatively maybe add it to marinades or BBQ sauces, or use it combined with like a sweeter sauce (hoisin, maybe even oyster) to throw on steamed veggies, or dilute the poo poo out of it and use it in a salad dressing. Now that I think about it, it might be a good add for homemade curries or even like... a sort of pesto with cilantro and cashews maybe?
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Jul 22, 2019 20:58
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Grand Fromage posted:What? There are a couple real ones here. Only difference is it costs six times as much. One of my friends from Sichuan has an uncle who runs a legit place in Louisville, which I wish were closer. Super late but wanted to slightly corroborate this. I’m in central Ohio and it’s true: we have surprisingly good Sichuan food and a decent sized community of people from the province here for one reason or another. No one ever believes this until they come here.
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Aug 1, 2019 14:40
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Went to a restaurant that had this noodle soup with what I'd describe as marinated ground pork and a vinegar based broth. Any ideas what that might be called so I can google? The menu was in Mandarin.
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Aug 1, 2019 17:14
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Ranter posted:Went to a restaurant that had this noodle soup with what I'd describe as marinated ground pork and a vinegar based broth. Any ideas what that might be called so I can google? The menu was in Mandarin. 肉沫酸汤面 ?
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Aug 1, 2019 17:40
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I have no idea really but I just pretty literally translated your description into chinese and searched baidu and got a hit https://m.douguo./recipe/mip/1721330
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Aug 1, 2019 17:42
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sorry mate no idea I don't know Mandarin and that link is broken. I copy/pasted that text you provided into google but none of those dishes looked as simple as this one BUT my girlfriend took a picture from the menu! edit: I added .com and yeah this recipe https://m.douguo.com/recipe/mip/1721330 does look kinda similar. Seems really simple too. I'm gonna make it with some of that aged earthy vinegar from the asian supermarket. thank you Bald Stalin fucked around with this message at 01:08 on Aug 2, 2019 |
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Aug 2, 2019 01:01
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Mandarin isn't a written language. The written language is just Chinese. Mandarin is a spoken dialect of Chinese. Anyway, that says "xi guan chen cu mian" So uhh, mature vinegar noodles from Xiguan (in Guangzhou) hth
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Aug 2, 2019 01:21
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thank you very much for correcting my mistake and sharing the info. I ended up buying shanxi (nowhere near there) 5 year aged vinegar and will try mixing that with some ground pork, chicken broth, green onion and noodles. It was just a delicious surprise getting a vinegary noodle soup with soft ground pork and my girlfriend was stoked so I want to try and recreate.
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Aug 2, 2019 03:47
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Few days ago I found myself eating at a Panda Express. They had something called Sichuan Hot Chicken, and it really wasn't half bad. It actually tasted sichuan-y
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Aug 10, 2019 04:30
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hakimashou posted:Few days ago I found myself eating at a Panda Express. They had something called Sichuan Hot Chicken, and it really wasn't half bad. i don't believe you
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Aug 10, 2019 05:14
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hakimashou posted:Few days ago I found myself eating at a Panda Express. They had something called Sichuan Hot Chicken, and it really wasn't half bad. Ah, they do have Panda Express in southwestern Ohio
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Aug 10, 2019 06:00
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What's that Japanese coffee brand that comes in a blue can?
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Aug 10, 2019 22:41
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Arglebargle III posted:What's that Japanese coffee brand that comes in a blue can? Are you thinking of Mr. Browns? They have a blue can variety. https://www.amazon.com/Mr-Brown-Iced-Coffee-Mountain-Blend/dp/B00K3JI1AE#immersive-view_1565580990711
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Aug 12, 2019 04:37
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Boss? There's actually roughly a billion varieties in different colour cans, but the machines are usually blue with the logo.
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Aug 12, 2019 05:11
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Holy hell i went to a new real chinese restaurant today and they made tu dou si, with like the little bit of vingear with it, and the wok flavor, and holy gently caress it was sublime, i haven't had food like that in almost 10 years.
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Aug 18, 2019 00:17
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Shaokao is good. 
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Aug 18, 2019 01:01
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Grand Fromage posted:Shaokao is good. 
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Aug 18, 2019 09:23
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hakimashou posted:Holy hell i went to a new real chinese restaurant today and they made tu dou si, with like the little bit of vingear with it, and the wok flavor, and holy gently caress it was sublime, i haven't had food like that in almost 10 years. was it authentically undercooked?
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Aug 18, 2019 14:26
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Could anyone clear up which pepper is the facing heaven chili? Google image searches returns the fatter red chili pointing upwards, but on That Mala Market shop they're calling the fatter ones the lantern chili and the skinnier ones that look like arbols are called the facing heaven chili. Most of my peppers haven't even ripened yet but I'm already planning my garden for next year.
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Aug 18, 2019 17:51
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Mala Market shop is correct.
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Aug 18, 2019 18:18
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Huh. It looks like GIS results are about 50/50 correct. Maybe I'll grow both.
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Aug 18, 2019 18:53
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Human Tornada posted:Maybe I'll grow both. This is the correct answer. Grow all the peppers.
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Aug 18, 2019 20:41
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Magna Kaser posted:was it authentically undercooked? Ya it was perfect
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Aug 18, 2019 20:53
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I could never get down with the crunchy potatoes.
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Aug 18, 2019 21:40
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Any great vegan Chinese celery ideas?
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Aug 22, 2019 01:01
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A simple stir fry like this could be easily made vegan https://www.xiachufang.com/recipe/103748538/?group=share_title_a That’s basically just potatoes and celery and dried chiles Another variation on this idea that looks a little spicier: https://www.xiachufang.com/recipe/103893544/?group=share_title_a fart simpson fucked around with this message at 03:14 on Aug 22, 2019 |
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Aug 22, 2019 03:10
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https://www.latimes.com/food/story/2019-08-15/mapo-tofu-avocado-sichuan-chinese-recipe-chef-yu-bo this has piqued my curiosity and I'm going to make this and let ya'll know how it turns out. i ate at yu's kitchen like 7~8 years ago and don't remember this specific version of mapo tofu there, but the meal was pretty good.
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Aug 22, 2019 06:58
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I was planning on making some mapo tofu on Sunday. Let me know how that turns out.
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Aug 23, 2019 04:30
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I don't think I'd like avocado in mapo tofu as it and silken tofu are pretty similar textures, but I'm not huge on avocado anyway so what do I know
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Aug 24, 2019 08:08
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angerbeet posted:I don't think I'd like avocado in mapo tofu as it and silken tofu are pretty similar textures, but I'm not huge on avocado anyway so what do I know I think they have p different textures myself. the idea according to the author of that article is to replace pig's brain, which you get in high-end places' mapo tofu, for the same texture. that aside, this was a good mapo and you could probably just skip the avocado if you wanted. I'm not sure it added a ton but I did enjoy it.
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Aug 25, 2019 14:36
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Yeah. If I make it again, I may double the avocado amount. Couldn't really tell it was there.
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Aug 25, 2019 18:58
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wontons with lao gan ma and shanxi vinegar    
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Sep 2, 2019 04:05
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Nice. I'd let you dump in my mouth.
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Sep 2, 2019 04:13
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would dump
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Sep 2, 2019 04:31
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That's lovely! What filling did you use?
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Sep 2, 2019 13:21
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