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China is like England and the opposite of America. Southern = good and northern = bad. Cantonese is the best Chinese.
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Sep 11, 2018 05:38
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hakimashou posted:China is like England and the opposite of America. Southern = good and northern = bad. ftfy
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Sep 11, 2018 06:45
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I still remember the first guy that got banned in this thread for poo poo talking southern Chinese food for being inauthentic abc poo poo and he was proud of his 地三鲜  Honestly just appreciate whatever regional cuisine because food is very personal and subjective. And our palates shifts as we age, I never liked spicy food as a kid but nowadays it’s growing onto me. I know people who grew up in landlocked areas and they never ate much seafood but moving to the coasts changed that. And even if you have the fanciest Chinese cuisine chefs in Macau using grouper and all kinds of expensive fish and chili, their Sichuan food is still off. I still don’t know why eastern China can make much better 小笼包。 then the quality just jumps off the cliff and you hit din tai fong territory.
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Sep 11, 2018 09:00
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Disanxian owns though. make disanxian every day!!!! I made this the other day.
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Sep 11, 2018 11:01
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Taima posted:Kenji's pressure cooker pho ga is pretty good: Thanks! Out of curiosity, why forget about beef broth?
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Sep 11, 2018 12:46
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10 Beers posted:Thanks! Out of curiosity, why forget about beef broth? Because you asked for easy. Beef pho broth is going to take a day minimum.
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Sep 11, 2018 15:25
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Taima posted:Kenji's pressure cooker pho ga is pretty good: Would the broth freeze well from this recipe? I just realized I have 90% of the ingredients for this! Also, does a star anise "pod" just mean the entire star anise, I'm assuming?
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Sep 11, 2018 15:31
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What’s so fresh from the ground? Oh famine food starches  I kid I kid. I am quite mad at the current Chinese food shows. A bite of China has turned into a product placement boring food show. Now a show about potatoes and then Li family in Lanzhou making potato cakes!!!! 
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Sep 11, 2018 17:02
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Don’t get me wrong, potatoes can taste really good, like that people’s diner in Chengdu where I don’t know how they can loving make potatoes that heavenly good. It’s just that the show lacks deeper substance or explanation about the food.
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Sep 11, 2018 17:04
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Grand Fromage posted:Because you asked for easy. Beef pho broth is going to take a day minimum. Gotcha. Is it because it's harder to Lee h the gelatin out of the beef bones? And if someone has a relatively easy beef pho broth can you post that? Slowly convincing my wife to get an Instant Pot, so I'll need some things to make.
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Sep 11, 2018 22:08
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10 Beers posted:Gotcha. Is it because it's harder to Lee h the gelatin out of the beef bones? And if someone has a relatively easy beef pho broth can you post that? Slowly convincing my wife to get an Instant Pot, so I'll need some things to make. I've never made it so I don't have a recipe I could vouch for. You can definitely do it at home, it's just more of a weekend project. Pho ga isn't as much of a commitment.
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Sep 11, 2018 22:23
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Make bun Bo hue, once you add all the lemongrass and chili oil the delicate flavors of a lovingly simmered stock don't matter.
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Sep 11, 2018 23:06
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I bought a box (well a jar that came in a box) of XO sauce on a whim. Can I just put it on rice? What are easy things to do with it, my cooking is pretty utilitarian.
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Sep 12, 2018 21:13
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Millow posted:I bought a box (well a jar that came in a box) of XO sauce on a whim. Can I just put it on rice? What are easy things to do with it, my cooking is pretty utilitarian. Yes, you can...you can also add it when baking fish, or meat, or vegetables, or noodles, it doesn't matter. Just remember to not use too much, a spoonfull would be more than enough (teaspoon or tablespoon, depending on how much food you're cooking, lol)
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Sep 13, 2018 08:32
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What brand of XO is it? Have a small taste and see how savoury it is. If it’s too salty then go easy on the sauce and add small teaspoons. Yeah you can add some to rice and eat it straight. Mix with veggies, or add some to your steamed tofu/egg/meat loaf. Comedy option is to mix it up with some chicken stock and reduce and use it as a dip for potato chips like a Chinese meat salsa
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Sep 13, 2018 15:03
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what can I use suimiyacai in that isn't dan dan noodles??
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Sep 14, 2018 05:02
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THE MACHO MAN posted:what can I use suimiyacai in that isn't dan dan noodles?? Goes great with red cooked pork.
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Sep 14, 2018 15:27
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I've had Pork Bao from restaurants before that had ya-cai in them, but I've not seen any recipes like that online for them. I bet you could pretty easily put one together yourself though.
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Sep 14, 2018 16:02
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You use it in dry fried green beans, one of the greatest of vegetable dishes.
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Sep 14, 2018 16:03
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They rule on nachos no lie.
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Sep 14, 2018 22:37
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Grand Fromage posted:You use it in dry fried green beans, one of the greatest of vegetable dishes. I use ganlancai in mine.
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Sep 15, 2018 01:58
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I love it on congee.
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Sep 15, 2018 05:49
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You can also mix it up with some unsalted peanuts and cashews. Also great to go as a dried snack with beer. There’s really no hard definition of XO so it really depends on the kind of sauce you have. The more mainstream ones like Lee Kum Kee will have more of an oily saucy base. Whereas fancy pants restaurant have a drier sauce and more dried scallops and freshly diced chilies with fried chilies. Some places also add some dried fish flakes or even bonito for a bit of crunch. I think the key magical ingredient would be the amount of dried scallops for that fishy aroma and you can mix it up with some low heat dried chilies. Alright I’m going for dim sum and I’m going to take a picture and post it here. See you guys in a bit caberham fucked around with this message at 05:57 on Sep 15, 2018 |
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Sep 15, 2018 05:52
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I saw this guy linked in another thread and I've been obsessively watching his videos. I'm sure he's been mentioned here before but it's great stuff. https://www.youtube.com/watch?v=w6LizZVFEGg
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Sep 15, 2018 05:57
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AnonSpore posted:I saw this guy linked in another thread and I've been obsessively watching his videos. I'm sure he's been mentioned here before but it's great stuff. Same. The way he just slings around a liter of 200 degree oil in that wok nearly gives me anxiety attacks though.
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Sep 15, 2018 06:36
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Dried scallop is one of the most delicious things in the world, and the main thing I miss about being in China/HK.
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Sep 15, 2018 06:38
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AnonSpore posted:I saw this guy linked in another thread and I've been obsessively watching his videos. I'm sure he's been mentioned here before but it's great stuff.
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Sep 15, 2018 11:46
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 Xo on the left, Guilin hot sauce (aka penguin) on the right. XO had pretty good scallops and faint spice but it’s not too fragrant
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Sep 15, 2018 12:06
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alright how do i make this amazing stuff: i had this cucumber salad at an xi'an noodle place in seattle and it seems easy enough to make at home
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Sep 17, 2018 22:35
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There's a billion different riffs on pickled cucumbers in Chinese cuisine. I like this one.
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Sep 17, 2018 23:18
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THE MACHO MAN posted:what can I use suimiyacai in that isn't dan dan noodles?? I like it in fried rice, too.
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Sep 18, 2018 12:22
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Need to ask but any choice hot and sour soup recipes that are authentic and you know for sure is delicious? I go online and see vast differences in ingredients. Oh and maybe a hot braised shrimp?
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Sep 20, 2018 21:54
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If you mean authentic takeout hot and sour: https://thewoksoflife.com/2013/10/hot-sour-soup/ The Woks of Life is my first stop for most Chinese cookery.
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Sep 21, 2018 14:29
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American takeout hot and sour soup is pretty much the same as it is in Sichuan. It's not a particularly common soup but I had it a couple times and it was a nice taste of home. I kinda suspect it isn't Sichuanese though, considering how rarely I ran across it.
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Sep 21, 2018 15:46
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That re how posted above looks good but for some reason I had it my head that hot and sour uses black vinegar.
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Sep 21, 2018 15:56
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i was jonesin for some H&S soup a week or two ago and hit up my local chinese noodle place and they offered a version of it with hand-pulled noodles 
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Sep 21, 2018 16:42
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Flash Gordon Ramsay posted:That re how posted above looks good but for some reason I had it my head that hot and sour uses black vinegar. Worth trying. I wouldn't use white vinegar at least, go with rice vinegar. Though I'm not sure the difference would be noticeable.
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Sep 21, 2018 16:51
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Flash Gordon Ramsay posted:That re how posted above looks good but for some reason I had it my head that hot and sour uses black vinegar. I’ve always heard the same. Black vinegar’s pretty mild so you may need to use more than most other vinegars. Never tried them side-by-side so I can’t speak to any difference in flavor in the end product.
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Sep 21, 2018 23:34
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I found a video a long time ago with some Chinese grandma explaining how she makes hot and sour. I can't find the video but I did replicate it to the best of my ability here: https://imgur.com/a/lFbl8
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Sep 21, 2018 23:39
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Wood ear mushrooms have no flavor at all so if you can't find 'em don't worry about it. They're just kind of squishycrunchy. The shiitakes are a lot more important.
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Sep 22, 2018 02:04
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