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nope
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Nov 5, 2019 12:29
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toiletbrush posted:I've got a question. This the sort of thing?  https://www.orientalmart.co.uk/hd-signature-sauce-for-rice- No idea if it's been around for 20 years though
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Nov 6, 2019 13:11
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so I'm doing.... something. Got a whole beef shank, quartered it up to fit in a pot. In pot with beef shank I added: sichuan peppercorns star anise garlic ginger green onions white pepper some rock sugar a little chou hu paste a little pixian doubanjiang a bit of shanxi vinegar tons of light soy water to cover gonna braise all that for a couple hours then cube it up with some beef broth soup, some of these noodles https://www.amazon.com/Hsin-Tung-Sliced-Noodle-14-1oz/dp/B01M6DZUC3, baby bok choy and garnish with more green onion and maybe some chili oil.
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Nov 12, 2019 03:26
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What can I do with leftover garlic chives? I chop them up and pour oil over them in hot vinegar and oil wontons/dumplings like I do garlic and chili flakes, but there’s way too much left over to reasonably use up.
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Nov 19, 2019 17:38
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Pollyanna posted:What can I do with leftover garlic chives? I chop them up and pour oil over them in hot vinegar and oil wontons/dumplings like I do garlic and chili flakes, but there’s way too much left over to reasonably use up. I pickle mine, but I have them growing along my fence line. Regular vinegar pickling recipe and boil to seal the jars. Might have added garlic or grape leaves too. They are softer when pickled but taste great.
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Nov 19, 2019 18:01
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They are good stir fried with pork or tofu and freeze reasonably well.
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Nov 19, 2019 18:10
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Pollyanna posted:What can I do with leftover garlic chives? I chop them up and pour oil over them in hot vinegar and oil wontons/dumplings like I do garlic and chili flakes, but there’s way too much left over to reasonably use up. I know this is the Chinese thread, but they make pretty delicious kimchi
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Nov 19, 2019 18:33
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Casu Marzu posted:I know this is the Chinese thread, but they make pretty delicious kimchi we call it paocai over here
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Nov 19, 2019 23:56
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Chinese Cooking Demystified ran a piece today on Lao Gan Ma, the grandmother chili crisp. https://www.youtube.com/watch?v=nkTQTS2RSCU
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Nov 20, 2019 00:49
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The only mystery about Lao Gan Ma is why I can't buy it by the 5 gallon pail.
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Nov 20, 2019 01:59
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can I get threads top 3 recommendations for variations of lao gan ma to try? there seems to be 10 kinds
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Nov 20, 2019 03:12
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the lao gan ma factory is supposedly like a god tier job in china and they generally only hire locals and the wages + benefits are really good. also the titular lao gan ma herself is super nice and knits sweaters for her employees to give them as birthday presents, which she supposedly remembers herself. i usually keep 2 bottles of laoganma on tap, the dou chi one and then either the original (香辣脆油辣椒）and the beef one。 douchi I normally use in more sauces and while cooking, and the original i use as topping. e: here are some pictures dou chi  og chili crisp:  the beef one which actually is the one I see most often here in china: 
Ailumao fucked around with this message at 03:50 on Nov 20, 2019 |
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Nov 20, 2019 03:44
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I like the one with peanuts.
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Nov 20, 2019 04:34
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There's a beef one!!!???!!! We normally see the chili crisp, hot chili sauce (with the tofu cubes and soybeans in it), fried chili in oil, black bean, and the mushroom one. I can also get the angry lady hotpot mix, which had become my go to for home hotpot.
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Nov 20, 2019 06:25
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There's a whole bunch and they're all good. There's one with strips of I think pork which was one of my favorites, and one with chicken bits and peanuts. I'm really sad I haven't been able to find any variety here.
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Nov 20, 2019 06:32
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I tend to use the black bean one but I'm also never sure if/when it actually expires. I kind of work on the principle that it's basically immortal unless it has a fuzz or smells off.
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Nov 22, 2019 04:45
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That's accurate. The beans themselves will never go bad and the sauce is just oil and dry poo poo. It will never go bad, but the fat can go rancid eventually. Still safe to eat but gross. If you keep it in the fridge you will extend that time long enough it's unlikely you'll ever encounter it.
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Nov 22, 2019 21:57
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CAPS LOCK BROKEN posted:They are good stir fried with pork or tofu and freeze reasonably well. Really? I stir fried them with some dumplings and they turned tough and stringy. Jhet posted:I pickle mine, but I have them growing along my fence line. Regular vinegar pickling recipe and boil to seal the jars. Might have added garlic or grape leaves too. Pickling sounds cool. Might even go well with the dumplings...
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Nov 22, 2019 23:14
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Pollyanna posted:Really? I stir fried them with some dumplings and they turned tough and stringy. Probably overcooked. Jiucai need like 15 seconds on the heat at most.
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Nov 23, 2019 00:34
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Pollyanna posted:Pickling sounds cool. Might even go well with the dumplings... Pollyanna posted:Really? I stir fried them with some dumplings and they turned tough and stringy. Mine get stringy when they’ve been left to grow toward flowering. I’ve diced them in place of scallions for dumpling filling too. They taste pretty good in a lot of things. My only hatred is that they grow so well that if you don’t cut them before they seed the birds and squirrels and everything will plant them everywhere. My other hatred is they were allowed to do that before we moved in, so I’m forever digging them out.
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Nov 23, 2019 01:41
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They are a classic part of any dumpling filling, yeah. Better than green onions if you got 'em. Pork and jiucai is the Ur Dumpling.
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Nov 23, 2019 02:47
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Yeah, I recall chopping them up when I made wontons (the ones I made by hand were way better than the ones you get from lovely restaurants btw I might as well make them all myself). Sliced them into ~2in pieces, did a 1:3 water:vinegar brine with some salt, and put them in one of these: 
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Nov 26, 2019 02:02
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I was in Taiwan for a while during the summer, and there's a particular kind of tofu I ate a lot of while I was over there. I've been trying to find it in the US but I don't know what it's called. It's very firm, sliced thin, and served as a side dish or at buffets. Can anyone tell me what this is called or how to make it? You can see it in this picture between the rice and the bowl of kimchi: And in this one at the front of the plate, next to the greens: 
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Nov 28, 2019 07:14
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Pretty sure its this: "dry/gan/5 spice tofu' most of the way down the seriouseats article. Also called Pressed Tofu maybe? https://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html Should be easy to find at an asian grocery store, is refrigerated, I usually see it near refrigerated pickled stuff, fresh noodles. Might be easy to miss if you didnt know what to look for since its sometimes quite dark on the outside from being marinated or whatever they do to it, but the inside is white and tofu-y, quite dense, little chewy. Here's a wiki article: https://en.wikipedia.org/wiki/Dougan hakimashou fucked around with this message at 08:05 on Nov 28, 2019 |
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Nov 28, 2019 08:01
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I love that stuff. We always have a package or two in the fridge.
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Nov 28, 2019 08:10
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Thanks! I'll keep an eye out for dougan next time I'm at the local Asian market.
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Nov 28, 2019 19:13
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toiletbrush posted:I've got a question. UK as well here. I think that was probably one of the Blue Dragon sauces, particularly sounds like Yellow Bean sauce, you can get a proper version in any Chinese supermarket
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Dec 3, 2019 13:14
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I haven't perused every page is this thread but I'm sure this had been she'd ago I apologise in advance. Can someone recommend a particular wok to buy, say of Amazon? Or an I good to go as long as I stick to carbon steel? Also, for my fellow Seattle-ites (I actually live further north) where are my best options for Asian ingredients? Further north the better but I'm willing to make the occasional pilgrimage into the city if needed ( I live near Everett). I also work in Bothell so anything closer to there is great as well.
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Dec 16, 2019 08:19
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I've never been there but Evergreen Asian Market seems like the place to go for Chinese ingredients. You asked for "Asian" ingredients but I think you might want to be more specific - the Pacific Northwest has large enough Asian populations of various kinds such that you hardly limit yourself to one place for all your "Asian" needs.
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Dec 16, 2019 09:25
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vulturesrow posted:Also, for my fellow Seattle-ites (I actually live further north) where are my best options for Asian ingredients? Further north the better but I'm willing to make the occasional pilgrimage into the city if needed ( I live near Everett). I also work in Bothell so anything closer to there is great as well. There’s a Ranch 99 in Shorline/Edmonds, that’s probably less offensive than driving into the ID for Uwajimaya.
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Dec 16, 2019 15:45
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H-Mart in Lynnwood is my go-to.
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Dec 16, 2019 16:55
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TychoCelchuuu posted:I've never been there but Evergreen Asian Market seems like the place to go for Chinese ingredients. You asked for "Asian" ingredients but I think you might want to be more specific - the Pacific Northwest has large enough Asian populations of various kinds such that you hardly limit yourself to one place for all your "Asian" needs. Yeah I was afraid that night be a little too general. Mostly looking for Japanese and Chinese ingredient. I'll definitely check out Evergreen. Thanks to all for the suggestions.
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Dec 17, 2019 05:15
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evergreen market is ok, i think they focus on chinese moreso than korean or japanese. it's also not as cheap or anywhere as expansive as h-mart. if you just need one or two items they will probably have what you need but it wont be the cheapest. h-mart is a shitshow rn due to christmas traffic. the soup shop next door is goooood
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Dec 18, 2019 00:42
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BraveUlysses posted:evergreen market is ok, i think they focus on chinese moreso than korean or japanese. it's also not as cheap or anywhere as expansive as h-mart. if you just need one or two items they will probably have what you need but it wont be the cheapest. Have you tried that Katsu Burger joint in that plaza (with H-Mart)? I'm sort of intrigued by it but haven't tried it out yet.
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Dec 18, 2019 07:05
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i made a bomb rear end gong bao chicken the other day that finally replicated my favorite restaurants in Chengdu, with a thick almost sweet sauce that sticks to everything and isn't sitting in a pool of oil and liquid. The trick was to randomly do everything without measuring anything making it hard to replicate, but it was v good. the one weird thing was I was out of dried chilies so I just added ground dried chilies I DID have with the aromatics. this made it spicier than it normally would be but was still v. nice.
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Dec 18, 2019 08:55
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vulturesrow posted:Have you tried that Katsu Burger joint in that plaza (with H-Mart)? I'm sort of intrigued by it but haven't tried it out yet. its loving amazing, try it
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Dec 18, 2019 22:26
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Jhet posted:I recently ordered one from thewokshop. https://www.wokshop.com/newstore/product/chopping-block/ diving back a bit here, how are the woks from this place? In the market for a new one and came across this. Is there any compelling reason I'd want one material over another? also, how long is suimiyacai good for? THE MACHO MAN fucked around with this message at 02:38 on Dec 23, 2019 |
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Dec 23, 2019 02:30
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THE MACHO MAN posted:diving back a bit here, how are the woks from this place? In the market for a new one and came across this. Is there any compelling reason I'd want one material over another? if you bought one of those little packets it'll have a best by time (normally in china things are stamped with the production date and then an expiration time, 1 year, 90 days, etc...), but cuz its preserved it's probably basically good until you see actual mold on it or it smells weird.
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Dec 23, 2019 02:46
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I've never had a bag go bad. I wouldn't worry about it. I've had one open in the fridge at least six months and it's fine so far.
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Dec 23, 2019 02:52
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Yeah I dumped it in a ziplock and forgot to keep the original bag in. I assumed it was okay, but wanted to double check. Thanks!
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Dec 23, 2019 03:35
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