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This might be a bit of a dumb question, but regarding chili oils with flakes/crisp stuff at the bottom (like Lao Gan Ma for example) I generally find that I end up draining it of oil pretty quickly and there's just the chili crisp stuff at the bottom. Do you guys add more oil to it or anything?
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Sep 26, 2023 00:22
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| # ? Jun 8, 2024 21:37 |
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Revitalized posted:This might be a bit of a dumb question, but regarding chili oils with flakes/crisp stuff at the bottom (like Lao Gan Ma for example) No, I stir it up before using it and have oil the whole time.
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Sep 26, 2023 00:26
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Revitalized posted:This might be a bit of a dumb question, but regarding chili oils with flakes/crisp stuff at the bottom (like Lao Gan Ma for example)
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Sep 26, 2023 00:42
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fr0id posted:Could I get some guidance on the super basics for authentic Chinese stir fry: cut everything into similar size & shape pieces
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Sep 26, 2023 14:18
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Don't crowd the pan! Cook one ingredient at a time of you have to. That's a common technique in Chinese home cooking. Then combine at the end for a quick heat through.
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Sep 26, 2023 21:40
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For sauce, if you have no idea what you're doing with those, I would recommend starting with dark and light soy sauce, white pepper, and maybe a little sugar + some cooking wine to deglaze and going from there. You'd probably also find this channel helpful: https://www.youtube.com/watch?v=WujehK7kYLM&t=230s
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Sep 27, 2023 20:22
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Cantonese steamed fish is an easy and wonderful dish. It's always a delight. And guests/family love the hot oil sauce being poured over the serving dish at the table. If you can julienne a vegetable and you own a steamer you too can be a master chef for an evening.
Arglebargle III fucked around with this message at 20:40 on Sep 30, 2023 |
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Sep 30, 2023 20:36
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That sounds good, I haven't done that in a while. Got to grab a fish next weekend. Been doing pork and peppers with a yuxiang sauce a bunch recently.
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Sep 30, 2023 21:04
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I wonder who Julienne was. An immortal.
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Sep 30, 2023 21:58
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potato
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Sep 30, 2023 23:09
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Any recommended mooncake recipes?
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Oct 1, 2023 06:24
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It's not really something people make themselves.
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Oct 1, 2023 10:53
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I just looked it up because I'd never heard of it. Is this like asking American how they make their own Twinkies?
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Oct 1, 2023 16:26
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Every local Chinese bakery makes them and last year I watched Martin Yan make them in person in SF but I couldn't follow the recipe and don't remember it, so I don't think it's exactly an industrial process
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Oct 1, 2023 16:30
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DR FRASIER KRANG posted:I just looked it up because I'd never heard of it. Is this like asking American how they make their own Twinkies? It’s something you can make, but you’d want the molds for it. It’s also a fairly time consuming process so it’s no wonder that a lot of people will just buy them at a bakery. But it’s not so exceptionally time consuming that you couldn’t do it.
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Oct 1, 2023 19:19
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big black turnout posted:Any recommended mooncake recipes? I made them once, and they were very good, but as long as I live in a place where I can go buy decent ones, I won’t bother again. Unless I REALLY want to impress someone who loves them, or I get super fixated on a unique flavor idea that I think would somehow be best in a moon cake format. That being said, if it’s just a project you think would be fun, give it a shot! Souped Up Recipes on YouTube has a few great videos about it.
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Oct 1, 2023 20:56
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Is there a mail order/online source for hua jiao (Sichuan peppercorns) that are actually have a decent kick to them? I picked some up at the Chinese supermarket that were green, which I thought meant they haven’t undergone the flavor-killing heat treatment. But they had barely any potency at all, even putting them straight up on my tongue. The package had a mid-2024 “best by” date so that probably wasn’t the issue either. Was kind of a bummer.
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Oct 1, 2023 21:06
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Porfiriato posted:Is there a mail order/online source for hua jiao (Sichuan peppercorns) that are actually have a decent kick to them? I picked some up at the Chinese supermarket that were green, which I thought meant they haven’t undergone the flavor-killing heat treatment. But they had barely any potency at all, even putting them straight up on my tongue. The package had a mid-2024 “best by” date so that probably wasn’t the issue either. Was kind of a bummer. Green is a variety, it doesn't have anything to do with how they're treated. Green is generally more floral and citrusy. 50hertz, Mala Market, and Fly by Jing all sell good Sichuan pepper. The stuff in the grocery is usually poo poo yeah, even in Chengdu.
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Oct 1, 2023 21:13
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Porfiriato posted:Is there a mail order/online source for hua jiao (Sichuan peppercorns) that are actually have a decent kick to them? I picked some up at the Chinese supermarket that were green, which I thought meant they haven’t undergone the flavor-killing heat treatment. But they had barely any potency at all, even putting them straight up on my tongue. The package had a mid-2024 “best by” date so that probably wasn’t the issue either. Was kind of a bummer. 2024 Best Buy date means that they were probably already a few years old. Honestly, These ones from Amazon are my favorite. Intense flavor, plenty of numbing, and literally not a single seed last batch. https://a.co/d/72oSpQc
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Oct 1, 2023 21:17
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Grand Fromage posted:Green is a variety, it doesn't have anything to do with how they're treated. Ah, I guess I'm confusing old memories of the import ban with the fact that I only ever saw green ones in the supermarket in my far-from-Sichuan part of China. I thought there was a time when they were allowed but only heat-treated ones that were pinkish? Or maybe that was just the variety that they chose to import. Thanks to both of you for the recommendations, I'll give them a shot.
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Oct 1, 2023 22:51
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DR FRASIER KRANG posted:I just looked it up because I'd never heard of it. Is this like asking American how they make their own Twinkies? It'd be like Pączki before Lent. Or King Cake during Mardi Gras. Yes, you can make it yourself, but the bakeries all gear up to make numbers of them so you don't have to.
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Oct 2, 2023 01:09
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i made mapo tofu with lamb it was good
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Oct 3, 2023 05:14
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Ailumao posted:with lamb quote:it was good Well of course.
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Oct 3, 2023 06:56
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Darryl Lict posted:My Thai friend who was a really terrific cook, used Mae Ploy. She said it's way too much a pain in the rear end to make your own Thai curry sauce. Also, it seems to last forever in the fridge. It lasts a near infinite time in the freezer and doesn't freeze so solid you can't scoop it out
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Oct 14, 2023 19:18
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My big jar of lao gan ma went rancid sooner than expected. Please send $4.95
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Oct 21, 2023 17:20
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Arglebargle III posted:My big jar of lao gan ma went rancid sooner than expected. Please send $4.95 Not if you can't be responsible and eat it fast enough. Seriously, I don't know how it lasts longer than a month.
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Oct 21, 2023 17:29
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maybe you should have bought some new godmother chili oil instead?
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Oct 21, 2023 17:34
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I didn't even know LGM could go rancid, how long was it open?
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Oct 21, 2023 18:34
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It's mostly oil and oil will eventually go rancid so it's not that surprising. If you only use it occasionally you would probably want to replace it after a year at longest
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Oct 21, 2023 18:38
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Pookah posted:I didn't even know LGM could go rancid, how long was it open? Sriracha tasted the same so it might just be antibiotics messing with my sense of taste.
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Oct 21, 2023 23:35
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It takes me about 3 years in the fridge before I notice it going rancid.
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Oct 24, 2023 12:48
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https://www.tiktok.com/embed/6938580905510391045 Apparently self-heating noodles have been blowing up in the last couple years. Reviews seem to say they’re great for camping/traveling but not as good as other options. I am intrigued that they have big rear end vegetables and meat unlike dehydrated instant noodles
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Oct 24, 2023 12:50
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Neat, basically an mre (or a nre if you will. noodles, ready to eat). I'm tempted to get some for my wife, so she'll have something she can have at the office if the need arises.
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Oct 24, 2023 14:58
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I got a self heat lunch out of curiosity once and it was possibly the worst thing I ever ate in China. Indescribably vile.
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Oct 24, 2023 16:46
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Grand Fromage posted:I got a self heat lunch out of curiosity once and it was possibly the worst thing I ever ate in China. Indescribably vile. Was it the smell of being cooked in plastic, or something else?
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Oct 24, 2023 21:01
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I've had some of those Haidilao ones and they were okay. The biggest things I remember were that 1. It's a real pain in the rear end to lift the tray of food out of the bowl without either scalding your fingers on steam from the self-heating part or spilling the soup (the tray parts aren't really as big as they should be), and 2. If you eat them in a hotel room they really stink up the room and you can smell the lingering aroma the next day. (edit: you can eat them without taking them out of the big bowl but it continues to steam for a while and keeps the food just shy of boiling so it's not really that pleasant) For travel food though they're much better than like a bowl of instant noodles or something - the ones I had came with actual slices of beef and stuff. Porfiriato fucked around with this message at 05:14 on Oct 25, 2023 |
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Oct 25, 2023 05:11
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Steve Yun posted:Was it the smell of being cooked in plastic, or something else? forget it op, gf’s gimmick is exaggerating and over generalizing how bad stuff in east asia is
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Oct 25, 2023 08:34
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https://www.youtube.com/watch?v=A7bJvmfW9Js This guy owns. Steve Yun posted:Was it the smell of being cooked in plastic, or something else? It was just gross food, nothing in particular. The heating system was pretty cool, I imagine you could put good stuff in it instead and it'd be fine.
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Oct 26, 2023 02:23
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Grand Fromage posted:https://www.youtube.com/watch?v=A7bJvmfW9Js now there's a man that understands garlic. ain't gonna be no vampires in his village.
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Oct 26, 2023 03:18
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| # ? Jun 8, 2024 21:37 |
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What’s the difference between Chinkiang vinegar and this? https://a.co/d/aDJODI1 I bought it assuming it was just a similar vinegar from a particular brand, but this one is a lot fruitier and sweeter than usual. Did I get a different kind of black vinegar or something?
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Oct 29, 2023 15:34
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