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I have a bottle of 'Huang Chiew' is that the same thing? It's salty brown rice wine that I've been using like shaoxing
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Apr 28, 2020 06:36
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droll posted:I have a bottle of 'Huang Chiew' is that the same thing? It's salty brown rice wine that I've been using like shaoxing i had to google it cuz thats a weird romanization lol. it looks just like a different brand of shaoxing so you're good. looks like its less salty maybe?
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Apr 28, 2020 06:45
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Magna Kaser posted:One thing is I think Mirin is bad for sauces cuz it doesn't have much flavor really, and is a bad replacement for shaoxing wine. shaoxing wine has way more sodium and other flavors so it adds a lot more to a sauce than mirin. I stick to mirin for marinades where it really shines. Mirin's important in sauces, but it's for Japanese food. I don't think there's any Chinese food that uses it unless there's stuff borrowed from Japan. Also you need real mirin, aji mirin sucks.
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Apr 28, 2020 15:53
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Grand Fromage posted:Mirin's important in sauces, but it's for Japanese food. I don't think there's any Chinese food that uses it unless there's stuff borrowed from Japan. I guess that's true. I have seen people suggest using it in lieu of Shaoxing wine tho for which it is not a good replacement, imo.
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Apr 29, 2020 04:47
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They're very different, whomever suggested has an awful palate. Sherry with a lot of salt would be closer?
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Apr 29, 2020 05:14
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It happens in magazines and other places that have Chinese-ish recipes aimed at people who will just use stuff from their local supermarket (which is likely to have mirin but not shaoxing). Why these don't just say 'use cheap brandy' instead, i dunno. It's canonical as a substitute - fuchsia uses it as that - but maybe it's scary because it's alcohol?
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Apr 29, 2020 07:08
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Magna Kaser posted:I guess that's true. I have seen people suggest using it in lieu of Shaoxing wine tho for which it is not a good replacement, imo. Yeah that makes no sense at all. Shaoxing isn't sweet. Even just sake would be better. droll posted:They're very different, whomever suggested has an awful palate. Sherry with a lot of salt would be closer? The salt is just a weird thing they do to sell it in the US because of alcohol laws as far as I know, it's not salted in China. If you do the dry sherry sub don't salt it.
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Apr 29, 2020 15:09
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Grand Fromage posted:Yeah that makes no sense at all. Shaoxing isn't sweet. Even just sake would be better. I normally just use a dry sake. It's close enough and I can't find actual shaoxing wine, just the stuff with salt. The salt is in it so they can sell it at grocery stores without you needing to be 21, presumably so kids don't get drunk on it all the time. I guess stealing their parent's Miller Hill Life is more socially acceptable. I've always lived here and still don't understand why they ruin things with salt. They do it with cooking sherry though too, but you're better off just getting actual sherry so you don't end up over salting. Most things have more salt then they probably need and good luck finding a soy sauce that you can reduce without it being far too salty. Also, I bottled my soy sauce experiment. It's too salty and it makes me salty. Flavor is okay, it's too young and didn't get enough sunlight, so I know what to change for the next time.
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Apr 29, 2020 16:49
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Ordered a bunch of poo poo from that Mala Market mentioned a bit back. Gonna make some sichuan food!
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Apr 29, 2020 21:57
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You should order food instead.
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Apr 29, 2020 22:31
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Eh this is kind of a long shot but does anyone have a recipe for 葱油粑粑 ?
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Apr 30, 2020 14:22
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nope
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Apr 30, 2020 16:22
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fart simpson posted:nope
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Apr 30, 2020 18:24
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粑粑 is 油
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Apr 30, 2020 22:05
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粑粑 is 牛
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Apr 30, 2020 22:12
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I've been getting into wok cooking this year and I am wondering if I'm on the right track for instead considering an adapter like the Wok Mon to instead just buy an outdoor burner that cost about the same (or less) but I can also use for other purposes.
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Apr 30, 2020 23:01
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We ran out of doubanjiang. We have everything else. Would gochuchang and maybe a dash of hoisin be disgusting or fine?
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May 1, 2020 04:43
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droll posted:We ran out of doubanjiang. We have everything else. Would gochuchang and maybe a dash of hoisin be disgusting or fine? That will not taste anything like doubanjiang. What are you making?
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May 1, 2020 05:07
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LOL sorry I'm a moron. Mapo tofu. Ended up using a little gochuchang, chou hou and some fresh thai chilis. Rest wad there, and it tasted great. Threw in some snap peas and bok choy at the end because they needed to be used.
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May 1, 2020 06:45
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Amazon has a decent selection of doubanjiang now
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May 1, 2020 07:10
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droll posted:We ran out of doubanjiang. We have everything else. Would gochuchang and maybe a dash of hoisin be disgusting or fine? You can make it Korean style (Mapadubu): https://www.maangchi.com/recipe/korean-style-mapo-tofu
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May 1, 2020 13:18
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https://www.youtube.com/watch?v=wOtheXhqOAI My favorite Sichuan dish.
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May 1, 2020 16:46
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hakimashou posted:Amazon has a decent selection of doubanjiang now Yep. You either want this: https://www.amazon.com/Sichuan-Pixian-Boad-Paste-Chili/dp/B01M31VHNZ/ref=sr_1_8?dchild=1&keywords=doubanjiang&qid=1588369826&sr=8-8 Or this: https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B081XW1QJM/ref=sr_1_12?dchild=1&keywords=doubanjiang&qid=1588369826&sr=8-12 The first one has extra chili oil in it so it's more of a liquid, which is useful depending on what you're doing. The second is more thicc. But either works fine, they're both real Pixian douban.
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May 1, 2020 22:51
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I'm just gonna keep posting these https://www.youtube.com/watch?v=Ytyz6gK2okA
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May 6, 2020 01:21
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He has an outdoor wok cooker now and the videos with his Uncle are great.
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May 6, 2020 01:35
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Yeah, installing the wok range outdoors (and then building an awning over it) really inspired me for outdoor kitchen upgrades. Someday I'll be rid of the turkey fryer, someday... The other thing I like about the videos with Uncle are that they're so unvarnished. Like, the pork ribs that just got posted a day or two ago - they weren't perfect and they were hard for Uncle to eat, but the honesty helps me learn things as well.
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May 6, 2020 01:52
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Is there a good wok burner that hooks up to a BBQ style propane tank? Our deck is right outside the kitchen and it would be awesome to do wokking outside in the summer.
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May 6, 2020 02:03
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droll posted:He has an outdoor wok cooker now and the videos with his Uncle are great. He has an apprentice too. His uncle is in her videos and it's nice to see someone with a lot less practice trying to do similar things on the same set up. Not all of her videos are just cooking, so ymmv. https://www.youtube.com/channel/UCMN3emFs3IySLihAR7NH4Mg
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May 6, 2020 02:07
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Oh that's an apprentice? TIL. For some reason I thought that was his girlfriend.
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May 6, 2020 02:12
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His wife and daughter are in a few videos but she doesn't appear much.
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May 6, 2020 02:19
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large hands posted:Is there a good wok burner that hooks up to a BBQ style propane tank? Our deck is right outside the kitchen and it would be awesome to do wokking outside in the summer. I got this a few months ago now and it can go crazy hot. It's a little finicky because it straight up pushes out more gas on high than can stay lit unless you have a wok on it. https://www.amazon.com/gp/product/B074GXFLX5/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&th=1
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May 6, 2020 02:41
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droll posted:He has an outdoor wok cooker now and the videos with his Uncle are great. i extremely want his outdoor kitchen also his apprentices' videos are hilarious
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May 6, 2020 05:11
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The first apprentice video I clicked didn't have English subtitles, while his videos always have them. I get I'm posting in the Chinese food thread not the Food Videos thread, but it kinda blows.
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May 6, 2020 05:32
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Doom Rooster posted:I got this a few months ago now and it can go crazy hot. It's a little finicky because it straight up pushes out more gas on high than can stay lit unless you have a wok on it. How much space does it take up? We're on the second floor and while I want one, I also dont want our HoA to bitch
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May 6, 2020 07:01
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Captainsalami posted:How much space does it take up? We're on the second floor and while I want one, I also dont want our HoA to bitch Not much. It’s like 16x16 and 3 feet tall. The legs all unscrew really easily, so you can just take it apart and put it in a closet it less than a minute once it cools.
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May 6, 2020 12:48
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droll posted:The first apprentice video I clicked didn't have English subtitles, while his videos always have them. I get I'm posting in the Chinese food thread not the Food Videos thread, but it kinda blows. You can have them auto-translate to your language of choice. It’s not perfect but better than none.
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May 6, 2020 13:32
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https://www.youtube.com/watch?v=g-t89MLq-ao Qi Erwa does videos too. Is it just my rusty Chinese or does she have a stronger Sichuan accent than Wang Gang? It seems like she goes back and forth between a more standard accent to the camera and a more Sichuan accent to uncle, which is pretty funny. Arglebargle III fucked around with this message at 13:42 on May 6, 2020 |
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May 6, 2020 13:39
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Arglebargle III posted:https://www.youtube.com/watch?v=g-t89MLq-ao She has a much stronger accent than Wang Gang. Wang Gang actually lived in Zhuhai a lot of his adolescence and speaks Cantonese as well so (I saw an interview with him on another Chinese channel) he probably lost some of the Sichuan twang at that point in his life, or at least learned to speak more standard Mandarin as many Chinese people do. When he speaks directly to his uncle his accent increases in intensity like 10x from when he's narrating to the audience, though. e: getting more into it Qierwa specifically has a southern Sichuan accent, so I'd guess shes just a kid from near Zigong where Wang Gang films these. One of the telltale signs of this is her "r" isn't as distinct from "l" as other Sichuanese people, or as it is in standard mandarin. I have some friends from Yibin, a city right next to Zigong, and they do the same. She generally speaks 川普 though, which (strongly) Sichuan-accented Mandarin. Siboye on the other hand speaks full out Zigong-style Sichuanhua that even some of my friends from Chengdu or Chongqing have a hard time understanding. Ailumao fucked around with this message at 14:50 on May 6, 2020 |
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May 6, 2020 14:36
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Doom Rooster posted:Not much. It’s like 16x16 and 3 feet tall. The legs all unscrew really easily, so you can just take it apart and put it in a closet it less than a minute once it cools. How bigs the flame? My bf is worried we'll get in trouble is all, trying to put him at ease.
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May 6, 2020 15:20
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Those flames won’t get any higher than the bottom of your wok or pan. That’s a lot of small flames and not a large jet either. I have a similar one, and you should be able to dial in the flame height using the air intake dial. It’ll give you better heat, and it’s not any worse than the flames in a small gas grill. You want only blue flame and not separation from the burner or you’re wasting propane too.
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May 6, 2020 16:51
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