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A Rambling Vagrant posted:Yes. That smokey flavor comes from insanely hot metal hitting things that are not insanely hot metal(they are usually food). Commercial Chinese places have these obscene, beautiful jets of embodied heat that poo poo out 150,000 BTUs and treat the wok like a Ronson JetFlame lighter treats a thin spoon with a bead of sticky tar slowly evaporating in its concavity. Tom Cruise-style jump on-the-couch-and-in-to-your-palate flavor action ensues. Dr. Mailliard cackles, glances at his instruments, displays unmitigated joy. Chicken wobbles back, forth in volcanic stir-fry-heat, simultaneously browns and causes singularity. Dear A Rambling Vagrant, This paragraph brought a tear to my eye. Carry on.  Signed, Casu
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Apr 3, 2011 18:04
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AriTheDog posted:I have about 1.5 lbs pork belly, rind on. What in the hell should I make with it? Already making Red Braised Pork, but I kind of wanted to split it up so as not to eat so much pork fat all in one meal. It's not Chinese, but samgyeopsal gui is absolutely delicious. Also, the green onion salad she makes in this is awesome on everything.
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Sep 19, 2011 07:24
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Hungry Gerbil posted:He was trying to be funny. Hilarious.
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Oct 26, 2011 21:21
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Aero737 posted:Obviously you've never heard of Chinese nationalism, nor the opinions of northern Chinese vs southern Chinese, and probably never read a Chinese blog/message board/chat room ever. SORRY! So edgy.
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Oct 27, 2011 03:07
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bolo yeung posted:Does anyone have a recipe for those green beans that they serve in almost every greasy Chinese buffets? Deep fry, toss with sesame oil, some dark soy sauce, and maybe a shallot.
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Jan 20, 2012 18:23
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It's a wocket ship  Also sexy
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Sep 10, 2012 22:53
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 I stir fry with my dandy horse, good sir!
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Sep 11, 2012 18:21
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It's not chinese, but nuoc cham is great for dumplings, imo.
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Jun 7, 2014 15:01
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Grand Fromage posted:Would anyone be interested in pics of various Sichuan food with names and short descriptions to identify them? I'm collecting quite a few as I order my way through restaurant menus so I can figure out things to have again.  If it sucks, we'll let you know.
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Nov 3, 2014 04:12
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Sashimi posted:What would be a good substitute for peanuts in Kung Pao Chicken if I must avoid them due to allergies? Just peanut allergy or all nuts?
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Nov 15, 2014 00:28
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Sashimi posted:Just peanuts, other nuts are fine. Cashews would prob be nice in there, then. They maintain their crunch p good like a peanut.
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Nov 15, 2014 01:04
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Anyone read Chinese? Bakery lady could only describe this as a sticky rice new years cake edit: welp image didnt attach edit2: here we go 
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Feb 20, 2015 00:14
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Hitlers Gay Secret posted:I don't understand how people can eat the burnt black bits on food. It just tastes like the ash nublets I get on my tongue when I smoke.  I think I see your problem, man.
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Mar 25, 2015 04:28
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Carillon posted:Anyone have a not terrible Chinese eggplant recipe? I tried to make some last night and absolutely ruined them. They soaked up so much oil! There's a lot of different kinds of eggplant dishes, but my go-to is yuxiang eggplant. I usually use this recipe: http://www.seriouseats.com/recipes/2015/02/sichuan-braised-eggplant-vegan-experience-food-lab-recipe.html
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Mar 4, 2016 02:31
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Add MSG
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Mar 7, 2016 22:11
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caberham posted:Velveting is a great trick salvage cuts of meat. I think it's kind of like greasing up the pan. The coat spreads the cooking temperature around the meat so nothing gets burnt. My biggest complaint with stir fry is that it either gets too greasy, or the meat gets way too cooked. Maybe you should stop eating lovely stir fried foods and/or don't compare stir fried meat to rare or midrare cuts of meat.
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Mar 9, 2016 22:05
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caberham posted:They use really good stock and reduce. But the flavour easily gets too strong so sauces are used sparingly. If you were actually sorry you'd stop sounding like that.
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Mar 11, 2016 22:06
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 Crispy Stuffed Lotus Root With Pork is one of my fav things to do with lotus root.
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Mar 12, 2017 23:02
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Adult Sword Owner posted:Quoting because this looks incredible and I want to remember it Pretty much every recipe on that site is great.
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Mar 13, 2017 10:48
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I like this twice cooked pork http://thewoksoflife.com/2014/11/twice-cooked-pork/
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Jun 16, 2017 02:20
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Adult Sword Owner posted:Back it up to where you bought black garlic Make your own, fool.
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Jul 8, 2017 00:23
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Also, it's the fukkin Mission Chinese Cookbook, which is off the wall food that isn't claiming ~~~authenticity~~~ in the first place.
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Nov 8, 2017 06:15
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Ranter posted:Though charging me $12 for steamed gai lan with oyster sauce when I can get a plate of char siu for less seems a bit sketch. Asian greens are waaaaaay cheaper than proteins no? My off the cuff guess is because you can prep char siu in advance in bulk and reheat as needed well into the future. You gotta buy, store, and cook gai lan fresh.
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Nov 29, 2017 21:21
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I'd aim for right below where they start to sizzle and sound like they're frying
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Mar 28, 2018 19:37
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Tofu puffs are great. I toss em in stir fries and soups and curries and whatever. They're also really good with a general tso type sauce.
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Apr 22, 2018 23:23
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Piggy Smalls posted:I need me some hot and sour soup! Help!! https://thewoksoflife.com/2013/10/hot-sour-soup/
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Apr 23, 2018 04:41
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Yeah mapo reheats fine
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Jul 27, 2018 06:26
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totalnewbie posted:Warning for all of you making tea eggs: if you do it indoors, your house will smell like boiled soy sauce for DAYS. Better than when you lactoferment daikon and your house smells like farts for weeks.
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Aug 23, 2018 03:58
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Pork and crab with finely minced water chestnut is decadent and fantastic
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Aug 29, 2018 15:46
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It's Korean, but I could pound kimchi mandu all day every day.
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Aug 29, 2018 20:10
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There's a billion different riffs on pickled cucumbers in Chinese cuisine. I like this one.
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Sep 17, 2018 23:18
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If you mean authentic takeout hot and sour: https://thewoksoflife.com/2013/10/hot-sour-soup/ The Woks of Life is my first stop for most Chinese cookery.
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Sep 21, 2018 14:29
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Ideas to use up yuba/foo jook sheets? I've always tossed em in braised pork type dishes, anything else come to mind?
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Jan 27, 2019 07:16
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Pollyanna posted:What can I do with leftover garlic chives? I chop them up and pour oil over them in hot vinegar and oil wontons/dumplings like I do garlic and chili flakes, but there’s way too much left over to reasonably use up. I know this is the Chinese thread, but they make pretty delicious kimchi
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Nov 19, 2019 18:33
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Captainsalami posted:Anyone got any advice on how to source a poo poo ton of cheap ramen noodles? Just plain so i can make lazy stir fries on days i work late. If you mean the instant stuff, Ottogi sells blocks without the seasoning packets. Otherwise, I usually have a pile of indomie mi goreng packs that I mostly discard the seasoning packets when cooking. Around me they're like 25-50 cents a pack and nice filler.
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May 16, 2020 15:35
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