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Stringent posted: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 The more amazing thing here is the dan dan mian looks good and isn't in a terrible oil soup like it is in 99.9% of places outside of Sichuan. place looks good af
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Aug 23, 2018 03:43
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That does look p legit.
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Aug 23, 2018 03:56
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I'd have told y'all about it sooner, but I kinda figured you didn't come to Japan to eat mapo tofu.
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Aug 23, 2018 03:58
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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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Stringent posted:I'd have told y'all about it sooner, but I kinda figured you didn't come to Japan to eat mapo tofu. Yeah no point for us Sichuan people but those of you less blessed by food should go.
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Aug 23, 2018 04:02
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Stringent posted:I'd have told y'all about it sooner, but I kinda figured you didn't come to Japan to eat mapo tofu. The last Sichuan in Tokyo place was a dud though
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Aug 23, 2018 05:17
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Casu Marzu posted:Better than when you lactoferment daikon and your house smells like farts for weeks. Yes, or when you make your own soy sauce and miso and your basement and house smells of koji fermenting soy beans for a month. There are a lot of stinky things out there. I'd make black garlic, but I think my family would hate me forever. The soy sauce and miso are coming along nicely. I open fermented the soy on my porch for a few days to capture local salt tolerant yeast and bacteria, and the fermentation is still active. From the consistency the pediococcus is still active, so the zygosaccharomyces that I hope I captured should also be working slowly. It's a fascinating process, and the soy sauce is starting to smell nice. I don't bother the miso often, and it's changing to a nice shade of red. Additionally, I made some doubanjiang with thai chilies about a year and a half ago and it's doing okay finally. Not really great and the beans didn't break down well. I think I under cooked them. I have nothing to lose leaving them to keep going under oil and salt, so maybe they'll turn out eventually. I'll grow a better pepper for it next summer and try again. By the time I get these all figured out someone will have made a gluten free version of all these things (save the soy and miso of course they do that already), but I hope that mine end up tasting good too.
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Aug 23, 2018 05:41
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caberham posted:The last Sichuan in Tokyo place was a dud though Much. Like. Your. Posting.
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Aug 23, 2018 05:46
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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. Thanks for the warning. I'll have to be careful about that and get some air-freshener. That or just not have guests for a little bit. It does look awesome though so still going to try.
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Aug 23, 2018 05:51
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Jhet posted:Yes, or when you make your own soy sauce and miso and your basement and house smells of koji fermenting soy beans for a month. There are a lot of stinky things out there. I'd make black garlic, but I think my family would hate me forever. Apologies if you posted this already and I missed it during my search - any chance you could post the recipe you're using for fermented soy sauce? I'm getting deeper down the rabbit hole of home fermenting and this sounds intriguing.
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Aug 23, 2018 06:08
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Hexigrammus posted:Apologies if you posted this already and I missed it during my search - any chance you could post the recipe you're using for fermented soy sauce? I'm getting deeper down the rabbit hole of home fermenting and this sounds intriguing. I don't know that I did. Basics are pretty easy. Cook your soybeans Innoculate with koji mold, I used koji rice and ground it into a powder I mashed and formed into 1" discs to get good coverage for the mold Leave to grow/ferment for 3 days. Then dry out the white mold. It will turn yellow Toss into a 17-20% salt brine and leave in a dark place stirring every couple days. I left it outside on my porch covered with a cloth to capture whatever I could. I didn't get a ton of activity, but I did get some. I added a couple tablespoons of unpasteurized miso to get it going quicker and it responded. You want to encourage oxidation with the stirring, which you'll be doing every 3-7 days at least if you're keeping it covered with an airlock. You would do it more frequently if you left it open to the air entirely to keep the koji from starting to grow on the top. Stir regularly for somewhere in the range of a year. I haven't gotten past there, but I will probably pasteurize a bunch and keep some alive just to see how it changes. There are probably better ways to do it, but this is what I've cobbled together for a process at home.
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Aug 23, 2018 06:58
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Can anyone point me to some nice and simple rice cake recipes? I have the thin long rice cakes sitting in the freezer and I dont want to make teppoki again.
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Aug 23, 2018 08:07
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Big Willy Style posted:Can anyone point me to some nice and simple rice cake recipes? I have the thin long rice cakes sitting in the freezer and I dont want to make teppoki again. Stir frys: https://thewoksoflife.com/2014/09/steak-scallion-rice-cake-stir-fry/ https://thewoksoflife.com/2018/03/spicy-stir-fried-rice-cakes/ https://thewoksoflife.com/2013/12/stir-fried-sticky-rice-cakes-nian-gao/ You can always add them to any other suitable stir fry too. Try this one for example, it's fairly fast and easy: https://thewoksoflife.com/2018/05/sichuan-beef-dry-fried/ They're also great in Sichuan hot pot (or dry hot pot) but those are not what I'd call simple. Great in spicy soups as well, though I typically go for noodles with those instead. Speaking of, can anyone recommend any particular outdoor propane burner for stir frying that's a bit taller and more convenient to work with for stir frying specifically? Something like this I mean: http://a.co/d/8dDZYVg
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Aug 23, 2018 17:59
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Gwyrgyn Blood posted:Stir frys: Oh drat that sichuan beef looks good. I hate that so many things are hard to find if not impossible to get in Japan. Don't think I've seen any sichuan pepper since I arrived. Seems like a really good website that you posted. I'll have to check some stuff out on there.
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Aug 24, 2018 01:23
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Thrasophius posted:Oh drat that sichuan beef looks good. I hate that so many things are hard to find if not impossible to get in Japan. Don't think I've seen any sichuan pepper since I arrived. Seems like a really good website that you posted. I'll have to check some stuff out on there. https://www.amazon.co.jp/s/ref=nb_s...%8A%B1%E6%A4%92 here you go tho I'm sure a store must have it somewhere.
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Aug 24, 2018 01:38
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Gwyrgyn Blood posted:Speaking of, can anyone recommend any particular outdoor propane burner for stir frying that's a bit taller and more convenient to work with for stir frying specifically? Something like this I mean: http://a.co/d/8dDZYVg They don’t really make tall stands for propane burners. Search for solutions people have used for homebrewing beer as those burners are commonly used for brew stands without the wok attachment. You can pretty much do anything to them, up to and including taking the cast burner and installing it into something else. Mostly people just build stands and attach the burner without modifications so that it’s tall enough to use gravity. I’ve never seen a stand taller than about 20” commercially without it being a full and expensive brew stand. It’s not terribly hard to diy if you have a drill and can get some screws and 2x4s. You basically just build a box to stand it on and attach it so that you can’t tip the whole thing over.
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Aug 24, 2018 03:27
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Magna Kaser posted:https://www.amazon.co.jp/s/ref=nb_s...%8A%B1%E6%A4%92 You'd be surprised. Most things I have had to order from Amazon if I needed them because most shops only have really basic stuff in terms of spices etc. I'm taking a day trip to the city this weekend so I'll take a look at some international stores and if not I can get it on amazon. Thanks for the link.
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Aug 24, 2018 06:47
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Jhet posted:I don't know that I did. Basics are pretty easy. Thanks. I think I have just the fermenter for that...
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Aug 24, 2018 15:44
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Is Chinese cinnamon drastically different from cinnamon sticks I can buy at any grocery store? That was the one ingredient I couldn't snag from the tea eggs recipe.
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Aug 24, 2018 16:18
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If you're somewhere in the English-speaking world, odds are the cinnamon sticks you buy in a grocery store ARE Chinese cinnamon.
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Aug 24, 2018 16:21
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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. Haha that's awesome, and I had no idea. Time to stink up my kitchen this Sunday. Thanks for the quick response!
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Aug 24, 2018 16:22
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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. Yeah, Chinese cinnamon is just regular old cassia.
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Aug 25, 2018 03:15
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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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I have some dumpling wrappers, I would like to turn them into delicious dumplings. Anyone have a recipe for a nice filling I could make?
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Aug 29, 2018 04:33
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It's not the most helpful response but honestly just use whatever combo of minced meat and the standard Chinese vegetables/spices that sounds good to you. It's not really a recipe thing. Be careful not to overfill the dumpling. Make your mix, cook a little meatball of it and see if you like it, if not adjust until you do. Then stuff your dumps.
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Aug 29, 2018 04:45
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TheCog posted:I have some dumpling wrappers, I would like to turn them into delicious dumplings. Anyone have a recipe for a nice filling I could make? https://thewoksoflife.com/2015/09/vegetable-dumplings/ https://thewoksoflife.com/2014/12/sticky-rice-mushroom-shumai-w-homemade-wrappers-vegan/
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Aug 29, 2018 05:04
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my fav are: pork & chive (the classic) pork & lotus root pork & mushroom lamb or beef & fennel egg and tomato fish (this one is harder to make) For the meat ones you basically just take the mince and add your seasoning- some vinegar, some soy sauce, some minced garlic, some minced ginger, maybe some spring onions， cooking wine, salt, an egg, black pepper, MSG, five spice, maybe sichuan peppercorn powder.... this one's really on you. For a really basic one I'd say for about 500g of meat, add like 3tablespoons of soy sauce, 1 tablespoon of shaoxing wine, a little bit of salt, maybe like a teaspoon of sugar, a nice helping of either sichuan peppercorn powder or five spice mix, a tablespoon of sesame oil and maybe like a tablespoon of chinese vinegar, like maybe 2-3 spring onions sliced up and then a bunch of minced garlic and ginger. I kind of made up those amounts based on the proportions of stuff I use, I really do it like grand fromage said and eyeball it based on how I'm feeling. You can really go hog wild and use as much ir as little as you want. Mix all that together then add your veggie of choice like chives, lotus root, mushrooms, or cabbage and then use your hands and mix it all up. If you're using cabbage it's important to prep it first by dicing it, getting a lot of the moisture out before mixing it. Otherwise you'll get a watery mess. Also don't use too much veggie, meat dumplings should be like 75%+ meat. Egg and tomato or egg and chive dumplings are even easier, you just make egg and tomato/chive then put it in dumpling wrappers (try and drain as much juice as you can beforehand). Ailumao fucked around with this message at 05:16 on Aug 29, 2018 |
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Aug 29, 2018 05:13
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pork, napa cabbage and minced ginger is simple and delicious
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Aug 29, 2018 06:22
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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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Grand Fromage posted:Make your mix, cook a little meatball of it and see if you like it, if not adjust until you do. Then stuff your dumps. Quoted to emphasize this. Don't be like me, forget to taste the filling, and make several dozen sadly bland potstickers.
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Aug 29, 2018 16:37
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For a vegetarian one (I know a lot of vegetarians), five spice tofu and seitan with some cabbage and a slightly more robust vegetable like a carrot with all the attendant spices and seasoning works very well.
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Aug 29, 2018 18:39
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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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Tea eggs are simmering right now  Forgot stick cinnamon so I just tossed in a pinch of ground, and I also forgot rice wine  Hopefully it still turns out good!EDIT: So I just tried one of the eggs and... I'm perplexed. It didn't really have the cool marbling effect that I saw in the pictures, and only very faintly tasted different from a regular hardboiled egg. The recipe I posted above doesn't specify where you're supposed to steep the eggs, I did it in the fridge but could that have affected the outcome? I steeped them for 12 hours pretty much on the dot, but I'm wondering if I possibly did too many eggs. I tried 12 eggs when the recipe only calls for 6-8, I guess I might've diluted the liquid too much? Johnny Truant fucked around with this message at 15:51 on Sep 4, 2018 |
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Sep 3, 2018 21:50
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You all inspired me and some friends came over and we made dumplings. We made two kinds, Pork + Lotus Root (猪肉藕丁）, and Beef + Green Pepper（青椒牛肉）  We did the seasoning traditionally, which is to say we added poo poo till it tasted good. A good amount of dark soy sauce, some shaoxing wine, pepper, salt, minced garlic and ginger, and a tiny bit of green onion. We added some five spice to the beef. For the veggies we just chopped them up a bunch and added them in. We also added 1 egg to each batch, with stuff like lotus and pepper that helps keep the filling together. My friend prepared the dough a day earlier, they said that makes it better (I have no idea if this is true, but it was good). Dumpling wrappers are pretty simple but a little labor intensive, here's a decent recipe- https://www.chinasichuanfood.com/dumpling-wrappers/   We made potstickers cuz they are the best kind of dumpling.  When you make potstickers make sure you start on a cold pan. Oil it up so it's all covered in a small bit of oil, then add the dumplings. If you stuff the pan like above, you want to add enough water so it's maybe 1/4 the way up your dumplings. Cover and cook over low heat till the water is all gone and the bottoms have a nice golden-brown char. Perfectly cooked for once!  They were good.
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Sep 5, 2018 01:31
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Looks good! I didn't do a big project but I added oyster sauce to 洋葱牛肉 because I was too lazy to season it properly and it was amazing. I was asked to make it again the same week.
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Sep 7, 2018 03:28
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Anyone have a preferred zhongzi recipe?
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Sep 10, 2018 17:37
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Anyone have an easy, tasty pho broth recipe?
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Sep 10, 2018 22:22
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Kenji's pressure cooker pho ga is pretty good: https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html#comments-27542 Doing some kind of chicken pho with a pressure cooker is probably about as easy as you'll get while retaining proper flavor. Probably best to forget about beef pho.
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Sep 11, 2018 00:00
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totalnewbie posted:Anyone have a preferred zhongzi recipe? It’s like mooncakes, there’s a huge north south divide and no one can ever agree on which one
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Sep 11, 2018 03:44
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That's why it's "preferred" and not "good" 
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Sep 11, 2018 04:35
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