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mystes posted:Japanese mapo tofu typically has essentially zero spiciness and it may have some other weird stuff added sometimes Which again, would be weird to me, because all of the depictions in Japanese media has it as insanely spicy.
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Jun 8, 2023 18:14
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Most "spicy" Japanese food was in the same room as a chili pepper once, maybe. Though every once in a while ordering max heat everywhere will get you. Got a couple curries where they were not loving around.
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Jun 8, 2023 18:22
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SwissArmyDruid posted:Somebody once told me that the Japanese palate can be summed up by five flavors: soy sauce, mirin, salt, sugar, and dashi. And that most Japanese cooking is a function of those five ingredients, just in different proportions. They forgot curry.
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Jun 8, 2023 18:45
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Japanese cuisine really brings to (my) mind the Shanghainese/Jiangsu and Cantonese cuisines. Emphasis on the freshness and characteristics of an ingredient, literally zero chili peppers, absolutely batshit about fresh seafood. Maybe Jiangsu/Shanghai differs the most in the liberal use of dark and light soy sauce, oil, sugar and yellow rice wine?
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Jun 8, 2023 21:11
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There's also a lot of regional variation in Japanese cuisine, same as there is everywhere else. The sorta "Japanese food be like..." thing about five flavours really isn't a good summary of, for example, Okinawan cooking. Or the native Ainu cuisine of Hokkaido, if it gets included in "Japanese" here.
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Jun 8, 2023 22:29
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I think you can always find exceptions but we're purposely painting with broad strokes here, right? I did feel that after my years in Japan, much of the food fell in just a few very distinct categories that were all just some variations of themselves. Not that they were bad or I didn't like it.
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Jun 9, 2023 04:20
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totalnewbie posted:I think you can always find exceptions but we're purposely painting with broad strokes here, right? You can do it with regional distinctions between a lot of places with overlap, but there are just going to be some general techniques and flavor profiles that show up a lot within those regions. It’s not a stretch to say that a lot (not all) of Japanese cooking uses a few basic ingredients as that’s what was commonly available years ago when the regional identity was forming. But sub variation will exist, just like BBQ arguments in the US or burrito arguments on the west coast. Or the differences you find when one place copies/adapts a dish for their local ingredients. I’m sure huajiao wasn’t easy to find in Japan 50 years ago, so they’d have used the sansho peppercorn instead when adapting for mapo tofu.
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Jun 9, 2023 04:31
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Raenir Salazar posted:I mean maybe but when I look at what authentic sichuan mapo tofu looks like in cooking videos and what I make myself and then look at like, the mapo tofu scenes in Food Wars or Heaven's Feel they look accounting for art style basically identical? I'm not sure how the flavours can be radically different. Are the recipes actually different? What you think of as Mapo Tofu in Japan is probably similar to what most people in Japan think it is. But I also think the kind of people who write food-oriented anime know what Mapo Tofu is supposed to be like. You can find Japanese foodies who look at Japanese carbonara with disgust, so I'm sure the same is true for Chinese food.
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Jun 9, 2023 17:47
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There was a place where I used to live where both their chicken and pork was thinly sliced and had this amazing slight crispiness to it without any breading/batter, as far as I could tell anyway. Any guess what that would be? Just sort of had a slight crunch around the edges and stuff, and it held up really well to sauce without immediately getting soggy. I presume some of that is just heat from a real wok, but I'm guessing there was something in the marinade they used too.
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Jun 25, 2023 00:52
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Rescue Toaster posted:There was a place where I used to live where both their chicken and pork was thinly sliced and had this amazing slight crispiness to it without any breading/batter, as far as I could tell anyway. I would guess it’s corn starch in the marinade and either a quick shallow or deep fry of the chicken/pork to make it crispy and take 20 seconds to cook. It wouldn’t be a thick batter, just enough to coat things and help it stick to the protein.
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Jun 25, 2023 03:12
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Rescue Toaster posted:There was a place where I used to live where both their chicken and pork was thinly sliced and had this amazing slight crispiness to it without any breading/batter, as far as I could tell anyway. Could also be potato starch or tapioca starch, similar to cornstarch. Potato starch more common in Korean food IIRC.
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Jul 2, 2023 01:01
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Also potato starch tends to make for crispier, less protein than vorn flour etc iirc
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Jul 2, 2023 02:21
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https://twitter.com/ponchorebound/status/1665527325436399618?s=46&t=Kzmv5HsyFqNWsBcA-dIRLA Same place: https://twitter.com/farakayss/status/1665906508335398913?s=46&t=Kzmv5HsyFqNWsBcA-dIRLA Apparently Xian Famous Foods, a chain in NY Steve Yun fucked around with this message at 18:58 on Jul 7, 2023 |
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Jul 7, 2023 18:55
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Steve Yun posted:Apparently Xian Famous Foods, a chain in NY He and his dad (who I'm convinced is the real hero here), did a video for Munchies a bit ago too. https://www.youtube.com/watch?v=Dcv-MD6_4DA
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Jul 7, 2023 19:12
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It's really, really true. You cannot have those noodles other than fresh.
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Jul 7, 2023 20:43
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Yeah, I just watched that video, and that dish is 100% about the noodle-making technique. The other ingredients are very simple and plain. It's beautifully stripped-down.
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Jul 7, 2023 20:48
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Nickoten posted:Indian Chinese food, like Hakka stuff, is pretty ballin. There was some Youtuber who did a video on Peruvian too which I want to try at some point. Gobi Manchurian is just a fantastic dish everyone should make
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Jul 8, 2023 19:49
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What is "red fermented bean curd" and what kind of labeling should I look out for?
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Jul 13, 2023 00:09
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That Old Ganon posted:What is "red fermented bean curd" and what kind of labeling should I look out for? Furu. It's fermented tofu, pretty much how it sounds. It's not like stinky tofu, it's more of a savory funky thing.  This is the jar you're most likely to find. Should be at any Chinese grocery. E: Bunch more detail here. https://www.seriouseats.com/how-to-use-furu-fermented-bean-curd-6750888
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Jul 13, 2023 00:25
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totalnewbie posted:It's really, really true. You cannot have those noodles other than fresh. I just found out that they sell meal kits which include their noodle dishes. https://xiankits.com/collections/meal-kits I haven't found any comparable restaurants in my part NJ so I'm awfully tempted by those meal kits.
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Jul 13, 2023 04:19
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Grand Fromage posted:Furu. It's fermented tofu, pretty much how it sounds. It's not like stinky tofu, it's more of a savory funky thing.
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Jul 13, 2023 09:04
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That Old Ganon posted:Thank you very much, I'd never seen or heard about this until I encountered a Woks of Life recipe using it. it tastes kinda like a moderately strong french cheese
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Jul 13, 2023 09:43
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That Old Ganon posted:Thank you very much, I'd never seen or heard about this until I encountered a Woks of Life recipe using it. It's pretty good. Other than as a sauce component a popular use is just smear a cube of it on your bowl of rice. Also shelf stable so if your grocery doesn't have it you can get it on The Internet.
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Jul 13, 2023 16:59
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White fuyu and ong choy. Could eat it every for the rest of my life, if it weren't for seasonality.
SwissArmyDruid fucked around with this message at 01:59 on Jul 14, 2023 |
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Jul 14, 2023 01:54
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I've been binging this man's videos, and in this particular one, is there another way to translate "beef sauce?" https://youtu.be/5Wh2X4jwC4Q
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Jul 18, 2023 05:13
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That Old Ganon posted:I've been binging this man's videos, and in this particular one, is there another way to translate "beef sauce?" Beef sauce is the literal translation of the Chinese name. He calls it a xiafan, which means send the rice down--it's a broad category for dishes that aren't meant to be eaten by themselves at all, they're put on your rice and eaten that way. That stuff looks dope, never heard of it before.
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Jul 18, 2023 05:22
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This channel is great. I love that half of that video is just him eating the food and saying "this tastes so good."
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Jul 18, 2023 06:21
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Wow that guy loves meat
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Jul 18, 2023 15:44
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Eeyo posted:Wow that guy loves meat Grand Fromage posted:Beef sauce is the literal translation of the Chinese name. He calls it a xiafan, which means send the rice down--it's a broad category for dishes that aren't meant to be eaten by themselves at all, they're put on your rice and eaten that way. That stuff looks dope, never heard of it before.
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Jul 18, 2023 23:45
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That Old Ganon posted:This is very cool to know, thank you. I love dishes to just throw on top of rice, it's great just knowing xiafan exists. Here's a whole playlist full of em. https://www.youtube.com/playlist?list=PLrwj0yE_2deA_MCqaNICwDFxlfPv9d_8o This one is my favorite, I make it a lot: https://www.youtube.com/watch?v=ZAkpLrvhoSg&t=114s
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Jul 18, 2023 23:54
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I love this stuff.
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Jul 24, 2023 11:16
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Between the spectacle and the unwieldiness of a wok, I am thinking of adapting this to turkey, for a mixed-generational thanksgiving meal. https://www.youtube.com/watch?v=fiATMIhptW0
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Jul 26, 2023 19:49
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I just discovered this amazing channel: https://www.youtube.com/watch?v=nghpQMF6SOk The dude is insanely charismatic, like a Chinese Gordon Ramsay, very funny and informative and the recipes seem great and I want to try them out. "Calm down." 
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Aug 4, 2023 00:37
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if by "charismatic" you mean "hot" I guess
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Aug 4, 2023 01:24
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The most infuriating part of that video: "you'll get cancer", loving.... Asians and "you'll get cancer". The absolute level of backwater juju ignorance on display. I refuse to take medical opinions from anyone that believes a fan running while you're sleeping will kill you. Could not watch any more past that point.
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Aug 4, 2023 01:31
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SwissArmyDruid posted:The most infuriating part of that video: "you'll get cancer", loving.... Asians and "you'll get cancer". The absolute level of backwater juju ignorance on display. I refuse to take medical opinions from anyone that believes a fan running while you're sleeping will kill you.
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Aug 4, 2023 01:34
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Are you talking about the part at 9:25 where he says it won't give you cancer and you just decided he said the opposite of what he did because you're so racist you don't know the difference between China and South Korea?
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Aug 4, 2023 01:36
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SwissArmyDruid posted:The most infuriating part of that video: "you'll get cancer", loving.... Asians and "you'll get cancer". The absolute level of backwater juju ignorance on display. I refuse to take medical opinions from anyone that believes a fan running while you're sleeping will kill you. He said the opposite, I think maybe one of his customers interjected and said that and he responded sarcastically "Thanks for your input  " and then he talks more about it a minute later about how you'd really have to screw up for anything unhealthy to happen to you from cooking with oil?
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Aug 4, 2023 02:07
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SwissArmyDruid posted:loving.... Asians
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Aug 4, 2023 02:10
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I sometimes worry about heating oils so I give you permission to complain about white people if you want though
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Aug 4, 2023 02:13
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