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Thread necromancy time. Does anyone have a reliable/preferred guide to making hand-pulled noodles? I've tried a bunch of different methods from random youtube videos and that kind of thing, but all of those have turned out eh. There are two or three bread-making bibles. Is there a Chinese noodle bible?
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# ¿ Sep 7, 2011 00:48 |
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# ¿ May 4, 2024 11:44 |
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PorkFat posted:Reliably? You're going to need years of experience under your belt. I'm absolutely down for throwing that much practise at noodle making. There just don't seem to be the same sorts of resources available for Chinese noodle-making as there are for, e.g., baguette making. PorkFat posted:Hand-pulled noodles and a tender smoked brisket are two of my holy grails. If you can reliably maintain a consistent temperature in your smoke chamber and you can handle the above, you should be able to get a tender brisket every time.
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# ¿ Sep 7, 2011 06:46 |
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Jarmak posted:I was about to get a replacement grate for my 22 inch weber that had a circular cut-out so I could use a big pile of hardwood lump charcoal to try to get wok-level heat output (and not smoke out my kitchen). Does anyone have any thoughts on this versus what seems like the more common in this thread outdoor propane burner/turkey fryer? I've pretty much given up one of my two off street parking spots to my grill and smoker so I was hoping to pull double duty instead of taking up yet more space (though I suppose I could get a short burner and just set it down inside the grill while in use).
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# ¿ Jul 2, 2014 21:28 |
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Jarmak posted:I could, though the serious eats article I read which gave me the idea indicated this would provide higher heat and more wok hei flavor[...] I mean I'm not trying to argue against making a wok ring for a grill. That's actually a great idea. I'm just saying that if you're reluctant to go that way the chimney starter thing is a dead simple no effort alternative.
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# ¿ Jul 3, 2014 00:10 |
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Jarmak posted:Found the article I was talking about, it has to do with more airflow giving much much more heat. There's one photo of their setup with the chimney starter, of it on the grate in an open kettle grill. Based on this and with nothing else to go on I'd guess they're just choking their chimney starter. Due to the stack effect it'll be pulling (or at least will pull if you let it) way more air than a similar-sized bed of coals in the bottom of a grill.
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# ¿ Jul 3, 2014 21:34 |
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shaitan posted:Are chinese chives known as something else? I look around every now and then at all the asian markets and I've never seen it... google didn't really help me but maybe my fu is lacking today
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# ¿ Oct 7, 2014 03:20 |
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Pollyanna posted:I know I asked about yu choy earlier, but I picked up some gai lan and I'm wondering how to cook those, too. Most recipes on the internet seem to say that the basic idea is to sautee them in garlic and oil for a bit, then braise them in some chicken stock. Is that a good option, or is there a better use for them?
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# ¿ May 31, 2016 08:42 |
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Hexigrammus posted:I'm jealous. I've had no luck trying to grow gai lan over the past year. It stays small and stringy and seems like it bolts shortly after the plants push out of the soil. I think my soil might be too low in nitrogen.
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# ¿ Jun 2, 2016 10:56 |
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My bitter melon vines have decided to produce like crazy this season. Apart from just using them in stir fry (which I'd have to do every day to keep up), what's a good/cool/interesting way to use a bunch of 'em? I'm thinking of pickling a bunch but don't have any existing recipe and was planning on just winging it. Are there any standard ways of preserving them, or are they just always used fresh (which is how I've always had them)?
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# ¿ Jun 24, 2016 23:58 |
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anakha posted:This is actually more of a Filipino dish and not a Chinese one, but you can absolutely pickle them. Reference recipes below: Need to try a few other variations as I get more bitter melons---going to have another pound or so off the vines by the end of the week.
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# ¿ Jun 28, 2016 12:04 |
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Darryl Lict posted:By the way, Cordyceps is that strange fungus that uses arthropods as a host. The fruit bodies explode out of the insect and that's what the package has. The fungus takes over the insects mind and forces it to climb high which allows it to infect other animals.
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# ¿ Oct 6, 2016 11:28 |
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AnonSpore posted:I live in a lovely apartment with a lovely glass stove top, is there any way for me to start wokking or am I boned
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# ¿ Sep 14, 2017 02:31 |
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Stuparoni posted:A cast iron skillet preheated in the oven can do some pretty serious stir-fry. Like if you're running your oven anyway it won't hurt to use it to preheat a skillet. Or if you have a fire alarm you can't silence that goes off whenever you heat a skillet on the stove. But if you're trying to get your skillet as hot as you can loving get it for stir-fry, for most people using their range and being patient is going to work better than using the oven.
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# ¿ Sep 29, 2017 23:57 |
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Waci posted:If you're somewhere in the English-speaking world, odds are the cinnamon sticks you buy in a grocery store ARE Chinese cinnamon. But all three, while different, can more or less be used interchangeably.
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# ¿ Aug 25, 2018 04:14 |
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Grand Fromage posted:Anyone got go-to English recipe sites? I just wasted an evening cooking a couple things from The Woks of Life that did not in any way resemble either the pictures or what they were like in China and am annoyed at the waste of my time. Chinese language sites suck because they give zero actual direction. I have some okay Sichuanese sources. Only disclaimer is that there was some recent controversy because he does (or I guess did) his own butchering and fabrication on camera, and some viewers get squicked out by that. https://www.youtube.com/channel/UCg0m_Ah8P_MQbnn77-vYnYw
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# ¿ Mar 31, 2019 08:33 |
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Grand Fromage posted:Also lol at people complaining about meat cooking videos that include butchery. Where the gently caress do you think the meat is coming from? Christ.
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# ¿ Mar 31, 2019 19:51 |
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Gwyrgyn Blood posted:Hey all, any recommendations for cutting boards? I'm currently using one of those Shibazi S210 carbon steel knives, but my current cutting board is a pretty hard plastic and I've been wondering if I should go with something else instead, softer wood or something. Something on the larger size, my smaller boards just don't have the space to deal with big piles of onions or meat so they don't get used much for meal prep.
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# ¿ May 2, 2019 23:08 |
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Grand Fromage posted:No, none of the Sichuan chilies germinated. I mean those long green semi-hot peppers in the video. I have a Japanese cultivar of them in the garden but they're the same sort of thing in China/Korea/Japan.
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# ¿ May 5, 2019 20:49 |
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Grand Fromage posted:Nah, Jhet and I bought the same seeds and they were poo poo. All my other peppers germinated. Jhet posted:But if you have a source for erjingtiao seeds that I can get in the US, Id love to hear about it. They sometimes show up in nurseries, apparently without any rhyme or reason.
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# ¿ May 6, 2019 02:53 |
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Ranter posted:edit: what's a good easy way to use up a ton of leftover scallion oil?
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# ¿ May 13, 2019 09:44 |
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Fish sauce is traditionally prepared by leaving salted fish out in the sun for about six months until it's mush, then draining off the liquid and leaving that out in the sun for a couple more weeks. If you can manage to get that poo poo to go bad in your fridge you need to seriously rethink your lifestyle choices.
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# ¿ Jun 2, 2019 02:54 |
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Boss? There's actually roughly a billion varieties in different colour cans, but the machines are usually blue with the logo.
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# ¿ Aug 12, 2019 05:11 |
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AnonSpore posted:I wanna make a really ma la-ey sauce as a sample for a friend of mine who's curious about numbing spice. Is there something I could whip up real quick to jar up and give to him? I don't know what the deal is, but I've had several people report that they have no idea what the whole ma/numbing thing is about even while eating super ma-heavy dishes. Maybe because it's almost never an isolated thing? One person I've heard this from is my girlfriend, and I frequently cook with a shitload of whole and ground Sichuan peppercorns. Anyway, a couple years ago I got my first harvest from a Sichuan peppercorn tree I planted in the back yard, and immediately after trying a single fresh peppercorn she was like oh yeah, that. And now she doesn't have any problem picking it out as an element in other things. Don't know how common an experience that is, but yeah. The fresh peppercorns are waaaaaay more numbing than they are when dried.
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# ¿ Sep 23, 2019 00:53 |
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Dzhay posted:In a weird coincidence, Chinese New Year is also Burns Night.
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# ¿ Jan 4, 2020 02:14 |
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Mr. Wiggles posted:They don't numb me anymore. Flash Gordon Ramsay posted:Ok I got a big bag of Szechuan peppercorns. I know you throw away the insides right? Although these look opened and maybe sifted for that already? Mortar and pestle for grinding works best?
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# ¿ Mar 3, 2020 04:17 |
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粑粑 is 油
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# ¿ Apr 30, 2020 22:05 |
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Grand Fromage posted:It's not on the same scale. If you want to buy a bottle of cooking oil in China under two liters you really have to search. Big five liter ones with chunky handles were the standard. The majority of real Chinese cooking uses heroic amounts of oil, it's just the way it is.
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# ¿ May 15, 2020 22:33 |
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Grand Fromage posted:Ground Sichuan pepper loses its flavor in a couple weeks, toss that stuff.
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# ¿ Jun 14, 2020 20:27 |
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How's LKK XO sauce?
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# ¿ Jun 25, 2020 02:17 |
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Arguing about what is and is not the traditional form of a dish is the food equivalent of the Ship of Theseus, with the added complication that the definition of "ship" and "Theseus" changes every couple of years and nobody living more than a couple miles apart can ever agree on them in the first place.
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# ¿ Jul 9, 2020 07:00 |
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I fuckin' love Wang Gang's outdoor kitchen. Unrelated to that, you can't import 金华火腿 into the US. Are there any places producing it in the US? Most sources just suggest subbing some other dry cure ham like Virginia ham or Westphalian ham. Just wondering if there were non-PDO/DOP/PGI/whatever the gently caress versions made outside of Jinhua.
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# ¿ Jul 24, 2020 23:43 |
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Human Tornada posted:I believe the Juancheng Pixian Doubanjiang in the pouch is the preferred brand. Speaking of which...what's up with the weird bail handle on the jars?
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# ¿ Aug 7, 2020 01:41 |
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Spuckuk posted:Have you not seen the catering sized jars? It's for picking up and I guess they just didn't want to change the design. I mean the jars like this...this one's 1.2 kg, but the design is the same for the 0.5-1.5 kg jars: And I mean yeah you can pick 'em up using the little plastic handle...but why?
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# ¿ Aug 10, 2020 14:51 |
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pogothemonkey0 posted:Anyone have a recommendation for a good online store that sells Chinese ingredients? I've wanted to make the woks of life's instant pot soy sauce chicken for a while but I've never been able to find the rose wine. I'm also out of other stuff like dark soy, oyster sauce, and a few other things.
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# ¿ Aug 10, 2020 23:22 |
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I've been making dry pot as a way to go through random garden/CSA veg, and using packaged hot pot base as a shortcut when I just want to throw poo poo together for a weeknight dinner. And LGM hot pot base is waaaay better than Little Sheep or Spicy King.
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# ¿ Oct 9, 2020 20:46 |
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goodness posted:How do I make this But the basic method is: blanch a bunch of veg and/or prep some animal protein(s), heat a bunch of oil, add hot pot base to oil, also add maybe some extra 郫县豆瓣酱 or辣豆瓣酱, a shitload of garlic, a bunch of ginger, and some shallot/onion, bloom, then peppers, greens, w/e, keep it moving for a few, then your protein and/or veg, 绍兴酒, couple more minutes, into a bowl, put it in front of some you like, give them some rice to go with it. There's a lot of variability in hot pot bases so if I'm using one instead of making my own I'll end up adjusting differently depending on what's in the base I'm using. The 老干妈 stuff is nice because it's actually got a recognisable level of Sichuan peppercorn in it, which e.g. Spicy King absolutely doesn't. If you're making the base yourself it's star anise, black cardamom, cinnamon, bay, fennel seed, orange peel, and possibly any of a number of other things--cumin, nutmeg, clove, white pepper, and/or five spice (whatever five spice might mean around your way), and it may or may not include ginger, garlic, scallion, and so on.
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# ¿ Oct 13, 2020 08:03 |
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Grand Fromage posted:Welcome. We like Chinese food here. I made some yesterday and ate it.
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# ¿ Nov 21, 2020 01:24 |
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Framboise posted:I guess I'm gonna have to learn Chinese to understand this thread too :P Grand Fromage posted:I also made this yesterday. Never seen it with yardlong beans but can't imagine it wouldn't work. The groceries here sell only the shittiest yardlongs, it sucks.
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# ¿ Nov 21, 2020 02:52 |
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Grand Fromage posted:I have so many Asian veggie seeds but the backyard was a huge failure, not enough sun to grow anything. I think I got like five beans total from my yardlongs. Didn't bother trying again this year. Had really good luck this spring with various greens. Yu choy and gai lan were kinda a bust (they all wanted to bolt almost immediately) but had two different cultivars of bok choy that were productive as gently caress. And one of them just would not bolt--they kept producing well into the summer heat. Had similar good luck with a patch of komatsuna--kept producing, refused to bolt, and even resisted an outbreak of powdery mildew that took out the mustard greens right next to it. Got an absolute shitload of bitter melon this year too, from a single volunteer vine. Was getting a couple pounds a week off that one vine, which is way more bitter melon than I actually need. Also got my largest harvest to date from my sad little (very young) Sichuan peppercorn bush--enough for like two bowls of mapo. Hot peppers were pretty much a bust. Got literally one habanero off one of the habanero plants. Thai birds produced adequately, but nowhere near as abundantly as in a typical year. Similar luck with the Japanese eggplant--had about a month and a half of getting enough for 鱼香茄子/fish fragrant eggplant every week, then the plants sorta got unproductive. Which is very much not my typical experience with Japanese eggplants--they tend to produce like crazy until the hottest part of summer. Alliums all produced well, but alliums pretty much always do their own thing. The ones planted last fall or this past spring are all harvested now, but I have a whole end of one raised bed full of CSA transplants that I just put in there to keep producing greens. Hoping to get a bunch of scapes out of them this spring. This past spring we had a bumper crop of scapes from the potato onions I left in the ground last fall and holy poo poo were they good in soup and so on.
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# ¿ Nov 21, 2020 03:14 |
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# ¿ May 4, 2024 11:44 |
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I like his outdoor kitchen more than the kitchen in any place I've ever lived.
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# ¿ Jun 17, 2021 00:47 |