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Edward IV posted:Oh man that takes me back. My aunt and uncle used to run Mongolian BBQ place in an affluent town in upper central Jersey and it was a blast while they still had it. By good fortune, they sold the restaurant and retired shortly before the housing crash of '08. Sadly, the grills are long gone; both the main one and a portable one (probably about 3 ft in diameter) that got used when the town was running street fairs. Without those, I wouldn't even consider trying to make it myself though upon retrospect those grills probably required a bit of upkeep. Was it Magic Grill? I loved Magic Grill.
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May 6, 2021 05:02
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a "Mongolian" grill is a round flat top?
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May 6, 2021 05:33
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Slore Tactician posted:Was it Magic Grill? I loved Magic Grill. At the risk of doxxing myself, it was J. P. Lee's in Millburn, NJ.
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May 6, 2021 12:43
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BraveUlysses posted:how much does a 500g jar of Pixian bean paste go for at a b&m store? I bought a packet on Amazon last time but idk if it's a reasonable price For the better Pixian kinds around $6 or $7 for a jar that size.
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May 6, 2021 21:18
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Edward IV posted:At the risk of doxxing myself, it was J. P. Lee's in Millburn, NJ. I’ve never been! I do wish we had more of these places out here in IL, even if Mongolian BBQ puts me in gastrointestinal apocalypse.
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May 6, 2021 21:31
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https://www.youtube.com/watch?v=lWJpa0MRHAs Came across this and it's a v. good recipe (in depth) in English. Also done in a home so you don't have to worry about replicating Wang Gang's crazy restaurant/outdoor kitchen methods.
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May 10, 2021 10:20
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Anyone know what the "custard powder" is in this recipe? https://www.youtube.com/watch?v=JqFEoSPqpFI There's something actually just called "custard powder" here in India - maybe it's the same stuff?
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May 29, 2021 17:29
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Maybe mustard powder?
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May 29, 2021 21:31
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Custard powder is 吉士粉, the most common brand of that is Bird's Custard. It's pretty likely to be the same thing you have in India.
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May 29, 2021 21:56
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Yeah birds custard powder is pretty much just starch and yellow coloring so it's probably that.
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May 29, 2021 22:47
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Cool, thanks!
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May 30, 2021 03:09
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Originally a British thing and pops up in all sorts of formerly-colonial contexts. I used to have some around from when I made Canadian Nanaimo bars  (Also goes quite nicely used to make actual custard and poured on spotted dick)
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May 31, 2021 12:23
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droll posted:a "Mongolian" grill is a round flat top? Can be, yes, but the whole thing with Mongolian is you bring raw meat and stiry fry veggies and sauces etc and the chef cooks it right in front of you on the bigass (usually large and round ime, yes) grill.
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May 31, 2021 12:25
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I bought birds custard powder recently, and it's now just yellow cornflour. The vanilla flavour is almost imperceptible 
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May 31, 2021 13:33
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So I bought a metal wok ladle from a restaurant supply store last week. It seems to scratch the hell out of my Joyce Chen wok whenever I use it, is there some sort of trick to this that I'm not getting?
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Jun 1, 2021 00:37
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Pookah posted:I bought birds custard powder recently, and it's now just yellow cornflour. The vanilla flavour is almost imperceptible I use it a fair amount at work and just add some more vanilla extract or vanilin powder, or you can add whatever, maple is nice. It cooks up far more nicely in the microwave per package directions than it does on the stovetop, despite being a stovetop thing since roughly forever.
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Jun 1, 2021 00:44
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horchata posted:So I bought a metal wok ladle from a restaurant supply store last week. It seems to scratch the hell out of my Joyce Chen wok whenever I use it, is there some sort of trick to this that I'm not getting? Is your Joyce Chen wok Teflon or something? Don't use metal on Teflon, and don't use a Teflon wok.
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Jun 1, 2021 04:35
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I also have the Joyce Chen if you're talking about the one Serious Eats recommended. My seasoning does look like the wok spatula is scratching it up, but it doesn't seem to actually affect anything. I wouldn't worry about it.
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Jun 1, 2021 04:41
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angerbeet posted:I use it a fair amount at work and just add some more vanilla extract or vanilin powder, or you can add whatever, maple is nice. Oh yeah, that's exactly what I did - loads of extra vanilla AND a first go at the microwave method, which is 1000% more foolproof than stovetop. I hadn't made that kind of custard in years, but I needed it to recreate my Grandma's sherry trifle. (the secret ingredient is more sherry)
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Jun 1, 2021 12:07
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Motherfucker's choppin' tofu on his goddamn hand: https://www.youtube.com/watch?v=A6bByqI_TH8
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Jun 1, 2021 13:41
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Pookah posted:I bought birds custard powder recently, and it's now just yellow cornflour. The vanilla flavour is almost imperceptible Lol I got burned on a can of that crap a long time ago, now I just get a pack of vanilla jello pudding when I need it for Nanaimo bars or whatever. I probably wouldn't use pudding to deep fry lotus root though.
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Jun 1, 2021 14:23
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Myron Baloney posted:Lol I got burned on a can of that crap a long time ago, now I just get a pack of vanilla jello pudding when I need it for Nanaimo bars or whatever. I probably wouldn't use pudding to deep fry lotus root though. Isn't it like 90% starch anyway, I'm sure it won't be too bad
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Jun 1, 2021 14:39
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Bird's Custard is good if you have rhubarb and a lot of nostalgic context. Otherwise...meh.
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Jun 1, 2021 15:13
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TychoCelchuuu posted:Motherfucker's choppin' tofu on his goddamn hand: Ilve seen a bunch of Asia cooks say this is the way you have to cut tofu. I do not do it because I'm not fuckin using my hand as a cutting board. I have no idea why it's a thing, I have never had difficulty with using a cutting board for tofu.
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Jun 1, 2021 16:04
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Grand Fromage posted:Ilve seen a bunch of Asia cooks say this is the way you have to cut tofu. I do not do it because I'm not fuckin using my hand as a cutting board. I have no idea why it's a thing, I have never had difficulty with using a cutting board for tofu. It's not really a big deal. Cutting something really soft like this in your hand is pretty easy, but you absolutely don't need to do it this way. Chances are high that if you're working in a professional kitchen with a wok all day that you'll have callouses all over your off hand too and gently cutting tofu on them won't even distract you. I wouldn't want my off hand to be stuck holding something though, it would just get in the way.
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Jun 1, 2021 16:11
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Jhet posted:It's not really a big deal. Cutting something really soft like this in your hand is pretty easy, but you absolutely don't need to do it this way. Chances are high that if you're working in a professional kitchen with a wok all day that you'll have callouses all over your off hand too and gently cutting tofu on them won't even distract you. I wouldn't want my off hand to be stuck holding something though, it would just get in the way. Is there a benefit to it, though? Like the only thing I could think of is if you cut in your hand and dump straight into a bowl/wok so you avoid getting your cutting board wet for... some reason.
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Jun 1, 2021 21:12
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Amergin posted:Is there a benefit to it, though? Like the only thing I could think of is if you cut in your hand and dump straight into a bowl/wok so you avoid getting your cutting board wet for... some reason. None that I can even start to imagine aside from getting your cutting board wet. This is less of a thing with western long grain boards, but with the end grain round boards you might use in a Chinese kitchen it's still not going to be much of a bother. Honestly, it needs to be done that way because it looks cool.
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Jun 1, 2021 21:22
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I cut tofu in my hand as a test, and also because I hate washing dishes so why not? It was a fine experience except that I have really small hands and kept dropping tofu all over the place.
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Jun 1, 2021 22:08
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Amergin posted:Is there a benefit to it, though? Like the only thing I could think of is if you cut in your hand and dump straight into a bowl/wok so you avoid getting your cutting board wet for... some reason. The reason I saw from a Japanese chef was tofu is too delicate and will fall apart if you cut it on a board. I have never seen this happen so I attribute it to grandma advice. The only thing I can think of is maybe if you're using very, very soft silken tofu and you want to maintain cubes for presentation, maybe? But that poo poo falls apart the second you start eating so I don't care.
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Jun 1, 2021 22:13
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Grand Fromage posted:The reason I saw from a Japanese chef was tofu is too delicate and will fall apart if you cut it on a board. I have never seen this happen so I attribute it to grandma advice. Silken tofu falls apart if you look at it wrong. Anyone who can cut it into pretty cubes is a drat wizard.
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Jun 1, 2021 22:18
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I cut silken tofu for mapo dofu on my hand for exactly that reason. Then the careful stirring/folding after putting them in still destroys half the cubes anyway. One day!
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Jun 2, 2021 07:38
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Why use silken in mapo then?
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Jun 2, 2021 07:51
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it is tradition
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Jun 2, 2021 08:00
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Grand Fromage posted:The reason I saw from a Japanese chef was tofu is too delicate and will fall apart if you cut it on a board. I have never seen this happen so I attribute it to grandma advice. my mom has always peeled veggies (like carrots, cucumbers, potatoes, etc) handheld, backwards toward her with a knife using her thumb as the backstop, because that's how grandma did it. I'm down to cut tofu in my hands but I'd just make a bigger mess than I usually do.
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Jun 2, 2021 11:17
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Ailumao posted:it is tradition
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Jun 2, 2021 13:42
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Ailumao posted:it is tradition Chinese cooking demystified said its soft tofu, not silken. "Soft Tofu (嫩豆腐), 230g. Note the tofu type. The biggest mistake I see people do is use the wrong tofu – if you’re in China, make sure to get this nen doufu (嫩豆腐) and not neizhi doufu (内酯豆腐). The latter is silken tofu, breaks down real easy, and is usually used in desserts" Are they wrong or are we conflating silken for soft?
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Jun 2, 2021 15:23
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droll posted:Chinese cooking demystified said its soft tofu, not silken. I think manufacturers in Western countries conflate them, yeah. Silken tofu is softer than "soft" tofu. It won't hold up to being cubed and then stirred; it'll break into tiny curds. e: I am not Chinese and have no understanding of tofu mores in general; just speaking from my own observation.
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Jun 2, 2021 15:46
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Yeah they're often used interchangeably over here, they are different. Silken pretty much falls apart the moment you look at it funny, soft is... well, soft, but it will hold its shape much better.
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Jun 2, 2021 21:24
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Fleta Mcgurn posted:I think manufacturers in Western countries conflate them, yeah. Silken tofu is softer than "soft" tofu. It won't hold up to being cubed and then stirred; it'll break into tiny curds. The tofu that I can get in the PNW is the same company out of California as I saw in Chicago. The difference being we have like 6-7 varieties at the store in texture compared to the 1-2 I could easily find in Chicago. But they do have silken as well as soft. It's just going to be a lot harder to find in the US outside of places with a large population that would know the difference.
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Jun 2, 2021 21:41
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Around here soft usually comes in the same kind of plastic tubs as everything else, but silken is from Korean brands and sold in tubes. You just kinda slit it open and dump out the 'fu. Usually I use it for sundubu jjigae, soft holds up better for hiyayakko or dongpo tofu or whatever.
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Jun 2, 2021 22:20
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