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kenji is pubby af, no true poster at all
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Jul 9, 2020 06:38
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Arguing about what is and is not the traditional form of a dish is the food equivalent of the Ship of Theseus, with the added complication that the definition of "ship" and "Theseus" changes every couple of years and nobody living more than a couple miles apart can ever agree on them in the first place.
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Jul 9, 2020 07:00
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SubG posted:Arguing about what is and is not the traditional form of a dish is the food equivalent of the Ship of Theseus, with the added complication that the definition of "ship" and "Theseus" changes every couple of years and nobody living more than a couple miles apart can ever agree on them in the first place. There was a fun uproar when my local in Chengdu started adding celtuce cubes to the gongbao jiding. Every time we heard another table order it we'd just wait for the argument when the plate showed up.
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Jul 9, 2020 07:10
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what is celtuce
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Jul 9, 2020 07:31
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莴笋
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Jul 9, 2020 13:33
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oh i like that
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Jul 9, 2020 13:39
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The weird thing to me is that it doesn't seem like there's one actual origin story, there's some debate over how old the dish is, so dying on the beef hill just comes across as weird. And maybe it was, but I'm surprised by the double down.
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Jul 9, 2020 19:28
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Carillon posted:dying on the beef hill This is amazing.
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Jul 9, 2020 19:34
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I'm not too bothered by adding wosun to gongbao jiding because it's so similar to the traditional celery slices.
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Jul 9, 2020 21:01
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drat kenji beefin online
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Jul 9, 2020 21:49
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I just ordered a new round bottom wok and will be using it on my gas range. Is there such a thing as a universal wok ring, can i possibly use it without a ring, or what. Tell me what to do. I'm replacing my old flat bottom carbon steel wok whose handle fell off.
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Jul 10, 2020 16:35
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I don't know if there's a universal, but my stove in China had this little metal thing that went on top of the regular grate and had four upwards projections to hold a round bottom wok. Sort of like this: https://www.amazon.com/antideslizan...94408067&sr=8-4
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Jul 10, 2020 20:08
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Grand Fromage posted:I don't know if there's a universal, but my stove in China had this little metal thing that went on top of the regular grate and had four upwards projections to hold a round bottom wok. Sort of like this: https://www.amazon.com/antideslizan...94408067&sr=8-4 Thanks found a cast iron one to fit my cooktop perfectly. This new wok is drat heavy. Replaced a flat bottom Joyce Chen brand that was thin and flimsy. So far so good. 
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Jul 13, 2020 15:21
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I want to know what happened to the enormous quantity of oil in the wok. https://www.youtube.com/watch?v=2dse1sQwLHA
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Jul 23, 2020 04:57
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Arglebargle III posted:I want to know what happened to the enormous quantity of oil in the wok. dang i used to eat fish done like that sometimes and have never seen how they did it
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Jul 23, 2020 09:41
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Arglebargle III posted:I want to know what happened to the enormous quantity of oil in the wok. I laughed when I watched it because in the video, the chinese uncle was like "omg this is so costly" and the chief said "yeah it takes a lot of time to make this dish" but i think the chinese uncle was talking about the oil as the chief dumps the bucket of oil in the wok. Technically, you could use that oil more than once? WHO KNOWS
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Jul 24, 2020 23:02
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Qi Erwa's Gutter Oil Channel
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Jul 24, 2020 23:07
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I fuckin' love Wang Gang's outdoor kitchen. Unrelated to that, you can't import 金华火腿 into the US. Are there any places producing it in the US? Most sources just suggest subbing some other dry cure ham like Virginia ham or Westphalian ham. Just wondering if there were non-PDO/DOP/PGI/whatever the gently caress versions made outside of Jinhua.
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Jul 24, 2020 23:43
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SubG posted:I fuckin' love Wang Gang's outdoor kitchen. I have seen 金华火腿 in 99 ranch and i was so excited, only on closer inspection, I realized it was just Virginia ham (with its original packaging) packed in another layer of plastics with "金华火腿“ printed on it outer packaging. The main problem is that Virginia ham is smoked (at least from what I've researched on) and the traditional jinhua ham is only dry cured, and rarely smoked. That really makes a difference for the flavor of the ham. If you can find dry cured ham that's not smoked...then it would be a closer replacement than that is commonly suggested which is virginia ham. Even if someone manages to produce ham exactly the same way they do it in Jinhua, China, they still can't call it that because it's not made in the physical location, which makes it very hard to identify if the ham product is going to be a real dupe or not. Having moved to the US, Yan Du Xian is now a distant, beautiful dream for me because...i will never be able to get my hands on jinhua ham here unless it's smuggled to me somehow lol. Or maybe one day I can dry cure my own ham in my own kitchen because why not it must be VERY EASY no? OK SO THE DREAM IS DEAD NOW. Sorry, the short answer is you can try dry cured ham that's not smoked. WHEREVER IT MAY BE FROM. feizhouxiongdi2 fucked around with this message at 08:05 on Jul 25, 2020 |
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Jul 25, 2020 08:02
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fart simpson fucked around with this message at 15:42 on Jul 25, 2020 |
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Jul 25, 2020 15:12
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wish i had a peking duck rn
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Jul 26, 2020 00:28
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i just did yesterday and it was good
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Jul 26, 2020 01:51
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What do I do with fermented red tofu other than char siu?
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Jul 26, 2020 02:39
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Big Willy Style posted:What do I do with fermented red tofu other than char siu?
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Jul 26, 2020 06:44
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TychoCelchuuu posted:A lot of different things. You can make this. Stir-fries, especially leafy stir-fries, are great, like this, this and basically anything. It's great in congee. It's good just with plain rice. Besides all those which are all great uses of the red fermented bean curd..you can always blanch some vegetables, and mix the bean curd with some water to make a thick sauce. Pour the sauce over the vegetables. it won't be very pretty but it will be VERY TASTY
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Jul 26, 2020 07:25
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I got really fresh, quality red and green sichuan peppercorns. Pixian doubianjang too. I feel like I've pretty much nailed mapo tofu after 3 attempts, all made with the red. What should I make and master next that really highlights the green? Or red that isnt mapo tofu.
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Jul 28, 2020 01:49
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I want to make a (Chinese) soup. I want a basic soup I can make every single day and drink with my meals. Maybe I should start buying chicken broth and just experimenting with it. I only cook two things, and I eat them everyday. I'd like to add a 3rd, that 3rd being a nice light soup.
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Jul 28, 2020 12:14
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my cantonese coworker makes soup by doing a large dice of some sweet potatoes and boiling them in water with some salt. its easy to make every day op
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Jul 28, 2020 12:17
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fart simpson posted:my cantonese coworker makes soup by doing a large dice of some sweet potatoes and boiling them in water with some salt. its easy to make every day op Wow that sounds real nice! I will start my experimenting with this. Sounds much better than buying broth in a can.
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Jul 28, 2020 15:15
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i like this with some ginger just add dates / sugar to turn it into a dessert soup, it's a cool base for whatever you want to do with it
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Jul 28, 2020 15:29
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excellent bird guy posted:Wow that sounds real nice! I will start my experimenting with this. Sounds much better than buying broth in a can. one that i like which is pretty light is tomato egg drop soup. you basically just dice some tomatoes (peeled is better but who cares) and fry them in a pot with a little oil for a bit. then you add water or stock, let it come to a boil. beat an egg and pour it in the boiling water as you stir. salt to taste. i like to put other stuff in there too, like adding some fresh chiles with the tomatoes for heat, or black pepper, herbs, or whatever. ive used a red thai curry paste too and it works. go hog wild 
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Jul 28, 2020 15:37
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droll posted:I got really fresh, quality red and green sichuan peppercorns. Pixian doubianjang too. I feel like I've pretty much nailed mapo tofu after 3 attempts, all made with the red. What should I make and master next that really highlights the green? Or red that isnt mapo tofu. For green sichuan peppercorn (the more numbing kind): Sichuan boiled fish (Shui Zhu Yu, 水煮鱼) - https://thewoksoflife.com/sichuan-boiled-fish-shui-zhu-yu/ Even though this dish looks RED, the color is due to the red peppers used. But it is the green peppercorn that brings this dish it's specific flavor. All ingredients in this dish is easy to get in a non-asian grocery store so it's very accessible (maybe besides the green peppercorns)!
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Jul 28, 2020 23:34
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excellent bird guy posted:I want to make a (Chinese) soup. I recommend the seaweed egg drop soup (紫菜蛋花汤). It is simple and has only a few ingredients. You'll need Dried Seaweed Laver, different from the Japanese style dried seaweed sheets. You can probably only get it from a Chinese market like 99 ranch, but it is shelf stable for a long time so it's easy to store and keep on hand. Besides that, you'll need eggs, green onions and dried shrimp flakes (definitely optional). The soup is much better with chicken soup, but if you have to, you can use water. For condiments, you need salt and sesame oil. If you have white pepper powder on hand, even better but it is also optional. 1. soak the seaweed in room temp water for a few minutes, then take it out and rinse it under water to clean it. 2. Boil the chicken stock / water, add seaweed and dried shrimp (if using). Let it boil for a minute or two. 3. Then stir in a beaten egg when it is boiling so it can form the "egg drop soup" consistency, then green onion. Then sesame oil, white pepper powder and salt to taste. It will look something like this:
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Jul 28, 2020 23:46
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gonna eat some chinese food
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Jul 31, 2020 16:13
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Arglebargle III posted:gonna eat some chinese food What you gettin, OP? My most recent was delivery lanzhou lamian.
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Jul 31, 2020 17:26
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https://www.youtube.com/watch?v=kpA7rFpNE7Q It never occurred to me to mix the douchi with the doubanjiang when making (e.g.) mapo tofu so that the beans are easier to chop up. That's a pretty good tip!
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Aug 5, 2020 08:26
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TychoCelchuuu posted:https://www.youtube.com/watch?v=kpA7rFpNE7Q ty for posting this, that channel is awesome! p sure im gonna make some of these later this week https://www.youtube.com/watch?v=085dZmraG4M anyone know a good web site to buy a smallish chinese log slice cutting board by any chance?
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Aug 6, 2020 04:32
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hakimashou posted:anyone know a good web site to buy a smallish chinese log slice cutting board by any chance? no
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Aug 6, 2020 05:02
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hakimashou posted:
https://www.wokshop.com/ has cutting slices. Don’t buy one unless you’re going to be constantly using it (hours a day). It will split on you and you will be sad. It will also mold on you if you’re not constantly using it, so keep that in mind too. Don’t store it in the sun as it will dry out quicker and split and you will be sad. That said, they are quite nice to use, but I lost mine to splitting from moving and I am sad. I liked the height above the counter top, and it is really pleasing to chop on.
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Aug 6, 2020 05:12
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| # ? May 18, 2024 05:07 |
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Speaking of mapo tofu, is there a thread preferred brand/source of pixian doubanjiang? The stuff I'm using is great, but a bit pricey.
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Aug 6, 2020 19:31
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