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Mister Facetious posted:Not a goon database, but one dude has made it their calling to try every instant ramen there is, and to post about it: I've gone and ordered some of these after having had a look around that site, I am quite excited. Edit after receipt: They're certainly enjoyable, but hardly revolutionary. Not really worth £2.50 per portion. These remain my favourite:  Instant Noodle King abalone & chicken flavour. They aren't fried so they've got a nice bite to them and the broth is really tasty. Sir Sidney Poitier fucked around with this message at 11:57 on Nov 13, 2021 |
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Nov 11, 2021 15:56
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   Made some Mapo tofu tonight. It was real good.
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Nov 17, 2021 10:18
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goodness posted:Are there any other cooking books the thread would recommend like Dunlop's The Food of Sichuan, but for other regions like Hunan and Guizhou? Her books on Hunan and Jiangnan/Shanghai cuisine are really good as well The Revolutionary Chinese Cookbook, and Land of Fish and Rice respectively.
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Nov 18, 2021 23:25
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cptn_dr posted:
Also made Mapo tofu tonight, from Chinese Cooking Demystified. One of the best I've made yet!  Spuckuk posted:Her books on Hunan and Jiangnan/Shanghai cuisine are really good as well Thanks! Added to my amazon cart along with Every Grain of Rice. Maybe they will see a black friday drop goodness fucked around with this message at 23:56 on Nov 19, 2021 |
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Nov 19, 2021 23:51
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I just got Revolutionary Chinese Cookbook and made a recipe from it, it tastes exactly as I remember from China so I'm stoked to explore it more.
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Nov 20, 2021 00:26
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I finally got my wok seasoned using this method https://mammafong.com/blogs/mammas-...method-revealed because I have an electric stove and range in my apartment. With the aromatic seasoning at the end, I cheated a bit and wound up adding a few eggs, soy sauce, and msg. Then topped with Lao gan ma, sesame oil, and sesame seeds. Was very tasty! The eggs weren’t as easy to scrape away as nonstick, but they scrambled up well and it was easy to wash the wok with just water and a paper towel to wipe. Ive recently discovered a love of congee with a fried egg for breakfast. Plus, congee makes easy meal prep. I’m looking to get into making stir fries as well for meal prep; I know they won’t be as good as fresh, but it’s not like I can get wok hei anyway on my stove. I’ll probably just make a point of undercooking the veg a bit so that it reheats to a better consistency. That said, what are some of the more generally healthy chinese dishes out there? I love spicy stuff. I don’t really like picking through bones or really tough fibrous veg as part of the final dish (I’m happy to do that for the preparation and cooking). Do folks know some easy to make dishes that have good leftovers for 4+ days?
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Nov 23, 2021 03:50
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fr0id posted:That said, what are some of the more generally healthy chinese dishes out there? I love spicy stuff. I don’t really like picking through bones or really tough fibrous veg as part of the final dish (I’m happy to do that for the preparation and cooking). Do folks know some easy to make dishes that have good leftovers for 4+ days? I guess it depends what you mean by healthy, but I've been making ants climbing a tree recently because it's pretty low calorie. I calculated the Woks of Life version at ~480 calories per portion (with that recipe making two) and the leftovers work for a few days.
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Nov 23, 2021 07:18
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droll posted:Ya the "high end" instant noodles coming out of China and Korea are amazing. I can never go back to the 50cent stuff, even if I'm tarting it up with my own ingredients. you haven't heard of the ramen rater? my wife saw him at a store once, only knew who he was because he of course, was wearing a jacket that promoted himself as the ramen rater. he's even got a long review of the pumpkin spice cup o noodle https://www.theramenrater.com/pumpkin-spice-cup-noodles/ edit: gently caress, beaten OBAMNA PHONE fucked around with this message at 01:25 on Nov 24, 2021 |
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Nov 24, 2021 01:22
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Shocked the dude who ate 4000 instant ramens was pushing 400 pounds, good on him for losing all that though.
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Nov 24, 2021 01:40
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Grand Fromage posted:Shocked the dude who ate 4000 instant ramens was pushing 400 pounds, good on him for losing all that though. I'm more surprised he didn't have a heart attack. That's a lot of sodium. Reminds me of Adam Richman, the guy who did the food challenge show. He had to go on a big diet by the end of it.
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Nov 24, 2021 02:18
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i made p good hui guo rou and disanxian. local market had suan miao so i was forced to make hui guo rou 
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Nov 24, 2021 04:20
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Disanxian is the best. I usually go heavy on the potato, eggplant doesn't reheat very well so I want to eat it all when it's fresh. I have eggplants in the fridge for making fengwei qiezi if I can be bothered to before they go bad. Maybe tomorrow.
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Nov 24, 2021 04:26
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my ratio is always potato > eggplant > pepper.
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Nov 24, 2021 04:56
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correct ratio is always error because you can't divide pepper by zero
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Nov 24, 2021 05:22
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Ailumao posted:my ratio is always potato > eggplant > pepper. I do potato > pepper > eggplant.
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Nov 24, 2021 05:23
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I do whatever I got. Potatoes are my favorite but if I wanna use up a bunch of eggplant or pepper or whatever, then I'll do that.
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Nov 24, 2021 07:33
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Anybody know any good fishball soup recipes? I grew up in Singapore, so I'd like to recreate some of that magic at home if possible.
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Nov 30, 2021 04:37
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So one of my favorite things to eat are "steamed dumplings." This is what Chinese restaurants in the US call them, which I know isn't correct. (I also know that US Chinese Food isn't true Chinese food) But I was wondering if someone had a recipe for this type of dumpling filling, or knew what it's actual name is? I keep trying different recipes and I can never find one that matches. 
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Dec 20, 2021 04:29
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jadebullet posted:So one of my favorite things to eat are "steamed dumplings." This is what Chinese restaurants in the US call them, which I know isn't correct. (I also know that US Chinese Food isn't true Chinese food) Normal dumpling filling is just like meat and scallions and garlic and ginger and seasoning. Unless it's something weird like char siu since it's reddish but that's normally in bao not dumplings. mystes fucked around with this message at 04:37 on Dec 20, 2021 |
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Dec 20, 2021 04:35
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I think that's what it is based on a quick search https://www.recipetineats.com/chinese-steamed-pork-buns/
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Dec 20, 2021 04:38
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jadebullet posted:So one of my favorite things to eat are "steamed dumplings." This is what Chinese restaurants in the US call them, which I know isn't correct. (I also know that US Chinese Food isn't true Chinese food) You'd have to give us more detail, there are hundreds of dumpling fillings. Pork/chive/ginger/garlic is probably the most common basic form?
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Dec 20, 2021 04:46
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The filling there looks like char siu, which yeah, is more commonly a bao thing.
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Dec 20, 2021 07:19
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I think that might be it, thanks. They are subtly sweet and flavorful, but not overwhelmingly so and are still savory. They are also that brown color as opposed to the pale color of the regular pork, chive, ginger, and garlic ones. Thanks again.
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Dec 20, 2021 14:41
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Been getting into stir fry and lomein lately, feel like my big rear end cast iron pan isn’t exactly right for the job, what do you guys recommend in the $100 range. 80% of my cooking is old hand me down cast irons and a ceramic dutch oven. I have a tiny non stick cheapy pan for eggs but that’s about it.
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Dec 31, 2021 10:02
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Oh man stir fried noodles is probably the hardest stir fry to do correctly. It's notoriously difficult even in Chinese kitchens. You want to do research into how to get the noodles not to stick without drowning them in oil.
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Dec 31, 2021 15:07
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Arglebargle III posted:Oh man stir fried noodles is probably the hardest stir fry to do correctly. It's notoriously difficult even in Chinese kitchens. lol, just get a $20 wok
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Dec 31, 2021 15:36
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a sexual elk posted:Been getting into stir fry and lomein lately, feel like my big rear end cast iron pan isn’t exactly right for the job, what do you guys recommend in the $100 range. 80% of my cooking is old hand me down cast irons and a ceramic dutch oven. I have a tiny non stick cheapy pan for eggs but that’s about it. This is what I have and I love it. It’s heavy though, weighs a lot more than my old Joyce Chen brand wok. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 https://www.amazon.com/dp/B00PUZT9MU/ I also got a cast iron grate setup for my range that meshes with the existing grate. Replace parts Cast Iron Wok Ring For GE Appliances JGB860SEJSS, Kenmore, Bosch gas ranges,Select Samsung NX58H5650WS, And others https://www.amazon.com/dp/B07MCL5GJ3/ My best cooking on it is done outside though on a standalone propane wok burner. All the BTUs I want and I don’t smoke up the house. Eastman Outdoors 90411 Portable Kahuna Burner with XL Pot and Wok Brackets with Adjustable and Removable Legs, Black, Pack of 1 https://www.amazon.com/dp/B003GISCDK/
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Dec 31, 2021 16:07
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Yeah fried noodles and fried rice are the two instances where you really do need the jet engine heat. Holding a torch in the wok while you're stirring helps but the best option is to be at peace with the idea that it's not going to be the same as a restaurant. Doesn't mean it won't be good though.
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Dec 31, 2021 18:57
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I am 100% getting a giant propane burner for next season. I used my charcoal bbq last year but it was impossible to control the temp at all.
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Dec 31, 2021 20:49
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I found a recipe a while ago for Cantonese wok-fried noodles and it was a total game changer for us. It was from woksoflife. Context: we're in Ireland, so great noodles is probably a very low bar, but these are super super good noodles. They are basically those really good 'plain' fried noodles fron a takeaway. Tip: dry fry the noodles a little cooler than the recipe recommends so you can dry em out a bit more before they burn. Edit: also mix up about 50% extra sauce because your noodles will soak up a lot and you'll want some spare to coat the remainder
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Dec 31, 2021 21:11
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Grand Fromage posted:Yeah fried noodles and fried rice are the two instances where you really do need the jet engine heat. Holding a torch in the wok while you're stirring helps but the best option is to be at peace with the idea that it's not going to be the same as a restaurant. Doesn't mean it won't be good though. i just have a standard residential chinese apartment burner and i make better fried rice than 90% of the restaurants in china. i dont think you need a jet engine
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Jan 1, 2022 11:22
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My wife and I are going to be starting the house designing/building process here in the next 12 months. Current plan is natural gas line straight to a ~restaurant level wok burner, or propane if we’re far enough out that we can’t get a gas hookup. It will be on an exterior wall with high flow exterior ventilation. Out of curiosity, anyone here have any experience to share with a home setup like this, or have knowledge of typical home setups in China?
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Jan 7, 2022 17:47
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I don’t think they have restaurant burners in most homes. You’ll want a strong ventilation game for above it.
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Jan 7, 2022 18:37
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Honestly I would just run an exterior NG line on your deck/patio that you can hook various things to (bbq, wok burner, heater...) Permanently installing a restaurant capacity wok burner seems like overkill and limits what you can do.
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Jan 7, 2022 18:57
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Typical home setups in China are not much different than anywhere else. Nobody has a restaurant burner at home. I also would do the outside hookup, but def get a real vent hood that can move serious air regardless, that's always useful. And if you can customize you could get one burner that's shaped to hold a round bottom wok properly, that would be neat.
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Jan 7, 2022 20:41
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I'm planning on getting one of those outdoor wok burners. Probably still overkill but then I won't have to worry about smoke/flare ups. I can't use it during the cooler months, but then I'd rather have like soups anyway. Unrelated, I've got some questions about hot pot. Do most people make up their own broth or is it like Japanese curry where the pre-packaged mixes are more common? My wife is pescatarian so I'd like to have a recipe/brand recommendation for vegetarian/fish-based hot pot broth. And is it always spicy? My wife can't handle a lot of heat so I'd need to prepare something on the milder side.
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Jan 7, 2022 22:01
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Hot pot is literally just boil whatever in whatever broth you want, there are a huge variety of variations. A lot of people use packaged mixes but there's no reason you can't make your own. It's not something I've done at home.
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Jan 7, 2022 22:07
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Eeyo posted:Unrelated, I've got some questions about hot pot. Do most people make up their own broth or is it like Japanese curry where the pre-packaged mixes are more common? My wife is pescatarian so I'd like to have a recipe/brand recommendation for vegetarian/fish-based hot pot broth. And is it always spicy? My wife can't handle a lot of heat so I'd need to prepare something on the milder side. It ranges from really easy to incredibly complex of course. But in practice it's no different than make a broth, then move it to your hotpot for the table and have your meal. I have an induction burner I've done this with and the only problem I have is there aren't enough people to help eat a whole thing and then I have left overs. Seafood broths are super easy to make, but google around and see what works. And buy fish with bones so you can use them to make broths.
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Jan 7, 2022 22:28
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Make sure you have a CENTRAL flame if you want to use a wok.
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Jan 8, 2022 00:35
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Made a big ol batch of Lo Shui and man, everyone should have some of this in the fridge/freezer. Just braise anything sturdy in it to make it incredible
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Jan 8, 2022 19:02
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