Wok this way. The Chinese food thread.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

uninterrupted: Jun 20, 2011

RODNEY THE RACEHOR posted:

Please advise how I can avoid Treyf Food Stuffs when ordering from a Chinese Restaurant

Hello.

You should explicitly say you are keeping kosher.

# ¿ Jan 25, 2016 02:38

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# ¿ May 4, 2024 01:25

uninterrupted: Jun 20, 2011

Greg12 posted:

I've always found it to have notes of raisin bran and acetone.

Anyway, who online got that good Mapo Tofu recipe?

Prob one of the best Chinese Cooking Demystified videos:
https://youtu.be/AujuLHK3hvs

# ¿ Feb 23, 2021 18:27

uninterrupted: Jun 20, 2011

mllaneza posted:

Holy poo poo. I've said it before, and will say it again, but has Uncle gone too far?

https://www.youtube.com/watch?v=XamBm6yvjWU

No. That looks amazing and totally worth the massive amount of prep work.

Oh drat that's intestine?

I saw a vendor selling these and figured it was just some kind of ground beef, if I knew it was intestine i'd probably have gotten one.

# ¿ Oct 31, 2023 11:12

uninterrupted: Jun 20, 2011

Not sure the best place to ask this, but across like 4 cities in China, at random street food places I saw the same picture of a crying girl wearing a bear costume. Does any know the backstory here?

https://imgur.com/a/JH8nQYh

# ¿ Dec 29, 2023 19:02

uninterrupted: Jun 20, 2011

Pollyanna posted:

But I learned from modern cooking shows and from people like Ramsay never to prep anything in advance because freshness or whatever, so I�ve always been hesitant to do that.

Ramsey makes carbonara with peas you can safely discard any cooking advice he provides

# ¿ Jan 3, 2024 16:01

uninterrupted: Jun 20, 2011

Eeyo posted:

Yeah garlic has lots of reactions when it's bruised. The main one is the production of allicin which gives it a lot of aroma, but it's quickly degraded.

For ginger I often just freeze whole roots and grate, but IDK if it's any good or not. I tend to have sad ginger around here anyway though.

I'm real partial to the toothpaste tube pre-grated ginger. I assume I'm missing out on a ton of ginger flavor but it's usually just a counter to more savory flavors in Indian or Chinese food.

# ¿ Jan 13, 2024 13:27

uninterrupted: Jun 20, 2011

Eeyo posted:

Is it a similar situation to mustard oil used in Indian cooking?

I�ve read that in the states they sell mustard oil for �cosmetic purposes� but I might be off base on that one.

Chinese cooking demystified suggested going this route and I got a bottle of mustard oil and made some pretty bomb mapo tofu

# ¿ Feb 8, 2024 02:03

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# ¿ May 4, 2024 01:25

uninterrupted: Jun 20, 2011

Pollyanna posted:

Does anyone else have trouble deep frying in a wok? Every time I try it, I:

- Undercook my chicken,
- Piss off the oil because something wasn�t bone dry or whatever,
- Clog the hell out of the oil with a bunch of sandy flour or cornstarch,
- End up with soggy overly-greasy chicken pieces,
- Splash hot oil on myself, and/or
- Cover my entire kitchen and everything in a 4 foot radius in a sheen of grease

and I can�t help but think I�m completely loving it up. I just want chicken wings How do I do this with a minimum of mess, toil, and waste?

Leaving stuff uncovered on a rack in the fridge can deal with a lot of the surprise splatter.

Unless you can do it outside the mess is gonna keep happening. Roasted chicken wings can get a pretty good texture, but frying is best done outside w a pot and a propane burner

# ¿ Apr 6, 2024 23:42

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