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Nickoten posted:Also maybe you ordered pasta at the restaurant because you really want to eat pasta and are unable to cook at home that day. You idiot moron learn to put stuff on bread, fool, good god.
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Nov 30, 2017 23:53
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caberham posted:I do when I’m at Olive Garden 
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Dec 1, 2017 00:03
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caberham posted:I do when I’m at Olive Garden This post was like opening a huge Christmas present and tearing out all the wrapping paper and packaging stuffing, and it's just a can of off brand chunk white tuna.
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Dec 1, 2017 00:42
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The fact that caberham sometimes eats at Olive Garden like the common man should be a huge relief to you all.
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Dec 1, 2017 00:52
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Caberham is of refined taste. He can enjoy Michelin starred Cantonese food, or Olive Garden.caberham posted:I think it’s actually good to experiment on new flavours and techniques. My biggest beef with the PURE TRADITIONALISTS is that tradition itself is a murky line based on a more limited world view. Nostalgia is nice at times but the old school kind of cooking is being phased out. Nobody needs to add lard to their rice anymore when everyone can afford meat. With globalization to source ingredients and the internet to spread information, chefs can cook tastier food if they wanted to. I should find, translate, and post the beef between different Sichuanese chefs about poo poo like adding wosun to kung pao chicken or the amount of hua jiao powder in shui zhu niu rou all in the name of "tradition" vs "innovation". The wosun thing is especially loving crazy because people lose their mind over it. There are books written about how it ruins/defines the dish.
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Dec 1, 2017 03:25
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Magna Kaser posted:Caberham is of refined taste. He can enjoy Michelin starred Cantonese food, or Olive Garden. Please do, for real. E: I really mean it that sounds like it would be fun to read about. hakimashou fucked around with this message at 05:23 on Dec 1, 2017 |
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Dec 1, 2017 03:28
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EDIT: I'm just going to stop now, no need for a GWS thread to devolve into D&D pedantry.
Amergin fucked around with this message at 04:19 on Dec 1, 2017 |
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Dec 1, 2017 04:13
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Amergin posted:EDIT: I'm just going to stop now, no need for a GWS thread to devolve into D&D pedantry. counterpoint: there's always a need for more d&d pedantry especially WRT china
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Dec 1, 2017 05:17
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Recommend me a Chinese dish I can make in a western kitchen but haven't made before.
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Dec 1, 2017 05:31
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The Great Autismo! posted:counterpoint: there's always a need for more d&d pedantry especially WRT china Arglebargle III posted:Recommend me a Chinese dish I can make in a western kitchen but haven't made before. Just don't take a picture of it with chopsticks.
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Dec 1, 2017 06:50
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Arglebargle III posted:Recommend me a Chinese dish I can make in a western kitchen but haven't made before. I don't know what you've made before but you can make baller rear end 干锅花菜 with a regular ol cast iron pan.
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Dec 1, 2017 10:37
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Have you got access to a good Chinese grocery store?
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Dec 1, 2017 10:43
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Arglebargle III posted:Recommend me a Chinese dish I can make in a western kitchen but haven't made before. Pasta.
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Dec 2, 2017 01:19
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Kung pao chicken is just diced chicken, veg, and peanuts in any kind of spicy sauce right? That's good enough for a Western kitchen 
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Dec 2, 2017 05:09
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Yes, Westerners are so ignorant and ridiculous.
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Dec 2, 2017 08:55
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I made oyakodonburi instead of Chinese because of your responses. You have brought shame to a great nation.
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Dec 2, 2017 23:19
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Sometimes I like to make my oyakodon with both light and dark soy, add chilis and then throw some choi sum or pea shoots on top after and pretend I'm eating Chinese food. It's pretty good.
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Dec 2, 2017 23:36
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Oyakodon is a pretty choice option so I applaud you on going with that instead.
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Dec 3, 2017 00:41
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Not even the Chinese food thread is safe from shitposting sexpats (USER WAS PUT ON PROBATION FOR THIS POST)
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Dec 3, 2017 01:17
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Man I just want to go home, steam a hairy crab, rip it in half and suck all the gonads and juices and orange yolk. But I’m in The Netherlands eating cheese, bread, and drinking beer. I do have to check out some Surinam Chinese
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Dec 3, 2017 18:24
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Nickoten posted:Sometimes I like to make my oyakodon with both light and dark soy, add chilis and then throw some choi sum or pea shoots on top after and pretend I'm eating Chinese food. It's pretty good. MY TRADITION  The Choi sum and pea shoots sounds hosed up though, even though it’s good to eat your veggies
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Dec 3, 2017 18:27
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No I agree, this soupy runny egg chicken stuff is good but I could use some crunch.
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Dec 3, 2017 18:38
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Peven Stan posted:Not even the Chinese food thread is safe from shitposting sexpats LOOOOL
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Dec 4, 2017 12:07
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caberham posted:MY TRADITION I cook those separately with garlic and a little sesame oil, as I learned from this thread!
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Dec 4, 2017 13:57
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Arglebargle III posted:No I agree, this soupy runny egg chicken stuff is good but I could use some crunch. Shut up nerd
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Dec 12, 2017 02:06
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fart simpson posted:Shut up nerd Why do you say such hurtful things?
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Dec 12, 2017 17:35
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you two just need to hurry up and have sex already
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Dec 12, 2017 22:52
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Arglebargle III posted:Why do you say such hurtful things? Because your insanely bad
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Dec 13, 2017 05:14
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Magna Kaser posted:The tofu recipe didn't bother me at all and while that "kung pao" pastrami looks good and all, it does kind of irk me it's called "kung pao" when it has like nothing in common (outside of peanuts, I guess?) with actual kung pao [thing]. It's basically just a rando stir fry with kung pao in front to sound more chinese-y. I'll admit I just found a few, admittedly differing, recipes online for it and some more pix to come to this conclusion so maybe the real-deal is closer to the actual thing. You lot better never visit DC then. Peter Chang’s places are without a doubt the best Chinese restaurants in the region (if you’re posting in this thread and don’t know who Peter Chang is I can’t help you but Google can) and the cheapest main dishes are at least $12. And they’re not particularly fancy restaurants.
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Dec 30, 2017 22:51
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Pollyanna posted:Kung pao chicken is just diced chicken, veg, and peanuts in any kind of spicy sauce right? That's good enough for a Western kitchen It should actually be more sweet than spicy (and "ma" instead of normal spicy at that), but the current trend in China for all Sichuan food to be super Hunan-level spicy has spread outside of China so now almost everyone assumes everything from this province is just filled with chilies. A lot of local chefs feel it's diluted the more complex flavor profile Sichuan cooking had always had, and in recent years "traditional" restaurants with menus focusing more on diverse flavors have started to pop up around Chengdu in a response to this. This leads to a weird phenomenon where “Sichuan" food elsewhere in China or the world tends to be spicier than in actual Sichuan as it's what people expect in those places. This one is really close to what you'd get in Sichuan itself minus controversial vegetable choices: http://www.seriouseats.com/recipes/2017/08/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe.html The addition of vegetables in gong bao ji ding is also a pretty dicey topic in Sichuan proper, so be careful who you discuss that with!!! My landlord is a retired head chef from a major hotel and once sent back kung pao fish in a pretty fancy restaurant here because it had green bamboo (wosun) in it. Food is kinda like fashion in how arbitrarily dogmatic people can make it. drgitlin posted:You lot better never visit DC then. Peter Chang’s places are without a doubt the best Chinese restaurants in the region (if you’re posting in this thread and don’t know who Peter Chang is I can’t help you but Google can) and the cheapest main dishes are at least $12. And they’re not particularly fancy restaurants. I just got back from a trip to the US and I always kind of forget how expensive even simple stuff can be in major cities.
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Dec 31, 2017 14:18
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I always make my gong bao very spicy and very sour since that's what I'm into. When I ask Chinese people for recipes they look at me like I have three heads, it's a very un-recipe kind of culture and def do whatever you enjoy eating. Nothing made my Chinese girlfriend laugh more than me measuring things out for a recipe, she found it absurd.
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Dec 31, 2017 16:50
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Speaking of Sichuan food, does anyone have a good dandan noodle recipe for Shirataki noodles? They have a great texture and, frankly, are easier to work with than other noodles. Calorie free is a bonus. I'm just bored of using them in soups and figure this is an easy next step. But since dandan noodles are more noodle focused, I wasn't sure if there were any modifications people liked.
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Jan 4, 2018 06:20
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CassandraSupreme posted:Speaking of Sichuan food, does anyone have a good dandan noodle recipe for Shirataki noodles? They have a great texture and, frankly, are easier to work with than other noodles. Calorie free is a bonus. I'm just bored of using them in soups and figure this is an easy next step. But since dandan noodles are more noodle focused, I wasn't sure if there were any modifications people liked. dandanmian is like mapo tofu where there are 40,000 different recipes so I'd just find a recipe that looks good to you, make the sauce/pork as they describe and add it over the shirataki. http://www.seriouseats.com/2011/04/how-to-make-dan-dan-noodles-chinese-appetizers.html this is a good english recipe, but I prefer the ones that use sesame paste myself and this one: https://omnivorescookbook.com/dan-dan-noodles/ would probably be more up my alley. I'd use either of those as a start then modify as you see fit adding more chili oil or whatever.
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Jan 4, 2018 08:54
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Easy is good! Thanks man!
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Jan 4, 2018 09:00
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I made mapo tofu with buckwheat noodles and roasted garlic peas last night, gently caress tradition.
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Jan 4, 2018 14:46
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Well since we're all talking about bucking tradition I will share my five year shameful secret. One time when I was still in school I made Mapo Tofu and intended to eat the leftovers the next day. I got home, stripped to my underwear, and was all ready to settle in for some spicy pungent goodness to end the day. That's when I realized with horror that I was out of rice. I didn't feel like getting dressed again and driving back out to the grocery store, so I looked for whatever I could find in my fridge to act as a palette. All I could find were hot dog buns. I was going to just put them in the hot dog buns and eat them (which would have been delicious), but then I thought, "well, there's ground pork in here, maybe I could make a mapo chili dog." So I did. And that's how I started putting leftover mapo tofu on top of hot dogs. Try it.
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Jan 4, 2018 15:32
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Would eat the poo poo out of that tbh. Next time make a garbage plate with zha jiang mian sauce.  e: you're a scrub if you haven't used storebought spaghetti for zhajiangmian
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Jan 4, 2018 16:44
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Yeah that sounds awesome.
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Jan 5, 2018 01:18
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Force de Fappe posted:e: you're a scrub if you haven't used storebought spaghetti for zhajiangmian 
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Jan 5, 2018 01:59
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I have a cookbook called Hong Kong Diner and in one of the recipes it calls for "1 stick of fresh green peppercorns" does anyone know what this means? Edit: Nevermind, when I tried to google it last night I was getting nothing but now I see. I will amend my question to be "Are jarred young green peppercorns considered fresh?" Human Tornada fucked around with this message at 23:09 on Jan 10, 2018 |
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Jan 10, 2018 23:06
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