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Are you in London? We are at needoo grill 6pm goon meet. Welcome to join if you want more Chinese food Pm your WhatsApp
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Jul 25, 2018 14:11
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I am currently pretty broke as payday is Friday. Otherwise that would be awesome! e: where do you organise your meets, can't see anything in the sub El Grillo fucked around with this message at 15:16 on Jul 25, 2018 |
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Jul 25, 2018 15:12
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Just posted in the England lan thread and food in London thread, cheers to goons there for organizing
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Jul 25, 2018 16:16
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I just made mapo dofu with some chili oil I made recently and a bunch more szechuan than I've grown accustomed to here in the general tso-only south and holy gently caress I've missed this. It took me straight back fifteen years and was unbelievably comforting. It also finally convinced my wife that tofu is delicious. There's also a lot of leftovers. Will this reheat and keep okay? It's not a crazy recipe with beer and foie gras, just Kenji's "real deal" one.
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Jul 27, 2018 03:26
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Yeah mapo reheats fine
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Jul 27, 2018 06:26
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Can anybody give me a nice and easy mapo tofu recipe?
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Jul 27, 2018 08:54
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Reheated mapo is also really good on toast. Recommendation comes from a Malaysian friend who owns a restaurant.
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Jul 27, 2018 09:06
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nervana posted:Can anybody give me a nice and easy mapo tofu recipe? https://www.seriouseats.com/recipes/2011/07/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe.html i like adding cubes of liver as well, the texture matches well
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Jul 27, 2018 10:20
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This is my go-to mapo recipe: https://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe If you want to add meat, just brown it in another pan and add it when you add the tofu. Cook time is very fast btw, they aren't kidding about 'a few seconds' for some of those steps. I would not recommend the broad bean paste in that serious eats link, get this instead: http://a.co/h2LDjGE There are also some broad bean pastes around that are good but have chili oil added. If you use those you tend to have to add a bit more to get the same level of taste/heat, from my experience anyway.
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Jul 27, 2018 15:47
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Pixian sauce is good
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Jul 27, 2018 16:19
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Gwyrgyn Blood posted:This is my go-to mapo recipe: https://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe Can confirm, this is the best on I've tried.
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Jul 28, 2018 02:31
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Anyone got a simple but delicious recipe for cha siu? Roommate dinner tomorrow night is make your own spring rolls and I was hoping my contribution would be a super thin sliced cold/room-temp roast pork. This looked alright: https://www.youtube.com/watch?v=c0ICMcuhdPg
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Jul 28, 2018 18:22
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^^if search is working again, there have definitely been some in-depth char sui discussions at some point back in the thread, which you should be able to find. Try Google site search if not..
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Jul 29, 2018 09:13
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Gwyrgyn Blood posted:This is my go-to mapo recipe: https://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe Gotta try it
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Jul 29, 2018 10:08
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Didn't use red bean curd(?) or red food coloring, but I think it turned out pretty great. I'm going to up the honey/sugar content next time but the flavors were so good. Sorry for dirty plating but I'd been cooking a bunch of other stuff and got lazy. This was for housemate spring roll dinner, so I used it like this in a rice paper roll: 
Bald Stalin fucked around with this message at 22:25 on Jul 30, 2018 |
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Jul 30, 2018 22:22
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Holy crap that looks awesome, nice loving job
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Jul 30, 2018 22:45
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nervana posted:Can anybody give me a nice and easy mapo tofu recipe? I use this one: https://www.chinasichuanfood.com/mapo-tofu-recipe/ But I lack experience when it comes to chinese food, maybe someone knowledgeable could weigh in with their opinion on this one?
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Aug 1, 2018 08:13
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I lived in Sichuan for 5 years and here's my expert analysis of Mapo tofu: It was basically a totally different dish at every restaurant I ate at so cook whatever you want and as long as it's not the Japanese style which eschews chilis and Sichuan peppercorn for sliced tomatoes and ketchup, you're good.
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Aug 1, 2018 08:51
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Magna Kaser posted:the Japanese style which eschews chilis and Sichuan peppercorn for sliced tomatoes and ketchup, you're good. what the gently caress
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Aug 1, 2018 09:42
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Jeoh posted:what the gently caress  From what I understand it doesn't always have tomatoes (the one time I ordered in Japan it did, and the internet has enough examples I know it's not an isolated incident), but it does almost always totally skip the chilies and Sichuan peppercorn and is sweet instead.
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Aug 1, 2018 11:13
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Magna Kaser posted:
Truman made the right call
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Aug 1, 2018 11:25
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Magna Kaser posted:
what in gently caress
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Aug 1, 2018 19:01
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If you want ma po tofu that looks horrendous but just taken on its own it looks fine!
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Aug 1, 2018 19:21
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This thread has the mapo tofu recipe I've always used and that I'll use time and time again and it's better than any restaurant I've ever ordered it (I stopped ordering mapo tofu in restaurant, because I know I can do a better job, lol) https://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=5#post394267113
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Aug 2, 2018 21:17
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There’s also WHITE MAPO TOFU without any chilies or dark looking sauce in Yokohama china town. Some sprinkle of pepper, that’s it I stood outside the restaurant sign with a wtf look and the Chinese shop keeper just told me to get the gently caress out of his sight
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Aug 2, 2018 21:54
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caberham posted:
Nice, he's clearly seen your posting 
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Aug 3, 2018 10:37
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Request/question for any kind folks reading this thread: This is right up my alley: https://www.youtube.com/watch?v=yknXS-AuTdc I love 叉燒腸 rice noodle rolls https://en.wikipedia.org/wiki/Rice_noodle_roll with the chopped pork inside and I got a place that does a really gelatinous one made to order in the bay area for 2.50 but thats my secret But has anyone seen this 'infused' kind like the video in the USA or Australia? Doesn't have to be pig intestine of course. Served with chili sauce it just sounds divine but that's also optional. I might share my secret spot. edit: https://www.youtube.com/watch?v=ew0Zp-ca0qA colza oil? https://en.wikipedia.org/wiki/Colza_oil ? Bald Stalin fucked around with this message at 05:15 on Aug 4, 2018 |
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Aug 4, 2018 04:52
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Gwyrgyn Blood posted:This is my go-to mapo recipe: https://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe Going to have to try that. In Japan at the moment so all the ingredients are available and dirt cheap and I've eaten it at restaurants sometimes and drat is it tasty.
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Aug 22, 2018 03:39
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Where in japan is mapo tofu tasty? I’m curious to try it out
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Aug 22, 2018 06:03
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caberham posted:Where in japan is mapo tofu tasty? I’m curious to try it out I've tried it in a few places on my travels and the best one i had was a little place in Tokyo. It's an interesting thing because I usually like the really spicy stuff but Japan doesn't really do spice, as far as I can tell or at least not nearly as much as other countries, so it's a little more sweet. From the ones I've tasted most didn't have any sichuan in them or so little I couldn't detect it. In terms of best, the recipe seems to differ place to place like most recipes in Japan so it's a case of finding the one you like best.
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Aug 22, 2018 06:41
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How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's.
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Aug 22, 2018 15:01
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Johnny Truant posted:How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's. Should be fine. Dark soy is thicker and sweeter, but you can get away without it. Honestly, I just make eggs however I want them cooked, make the tea mixture and put them in a jar together and toss them in the fridge. I bet the higher effort version would taste even better.
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Aug 22, 2018 15:55
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Recommend going to the Chinese market for Chinese soy sauces. Taste different and the dark is what really gives it the nice color.
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Aug 22, 2018 16:18
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Jhet posted:Should be fine. Dark soy is thicker and sweeter, but you can get away without it. Honestly, I just make eggs however I want them cooked, make the tea mixture and put them in a jar together and toss them in the fridge. I bet the higher effort version would taste even better. totalnewbie posted:Recommend going to the Chinese market for Chinese soy sauces. Taste different and the dark is what really gives it the nice color. Thanks for the advice! Any brand of Chinese soy sauce that y'all recommend, and possibly have a picture of because I can't read Chinese and usually just go by pictures or wing it? Haha.
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Aug 22, 2018 16:27
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Pearl River seems common here and I like both their light and dark.
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Aug 22, 2018 19:03
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Pearl river seems to be the standard brand, or lee kum kee, but I think lkk is much saltier so I never get it myself.
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Aug 22, 2018 19:10
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Johnny Truant posted:go by pictures https://images-na.ssl-images-amazon.com/images/I/91QnOxu1mdL._SX522_.jpg Middle and middle right.
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Aug 23, 2018 00:30
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caberham posted:Where in japan is mapo tofu tasty? I’m curious to try it out https://foursquare.com/v/%E9%9B%B2%E6%9E%97%E5%9D%8A-%E7%A7%8B%E8%91%89%E5%8E%9F%E5%BA%97/4fc2de57e4b0fddecb988cf7
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Aug 23, 2018 01:56
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Johnny Truant posted:How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's. That actually looks delicious. I'm going to have to try that. I normally struggle making boiled eggs into anything special so this looks really good to try.
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Aug 23, 2018 02:54
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Warning for all of you making tea eggs: if you do it indoors, your house will smell like boiled soy sauce for DAYS.
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Aug 23, 2018 03:15
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