Wok this way. The Chinese food thread.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

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Waci: May 30, 2011; A boy and his dog.

al-azad posted:

I have to eat fistfuls with literally every meal

What's the problem?

# ? Jun 4, 2019 15:07

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# ? Apr 16, 2024 07:39

vanity slug: Jul 20, 2010

fermented bean sprouts are cool and good

# ? Jun 4, 2019 15:37

Pookah: Aug 21, 2008; 🪶Caw🪶

al-azad posted:

I wish I could get them in quantities smaller than "a loving trash bag" but I have to eat fistfuls with literally every meal to not waste them.

Yeah, that's how Big Beansprout gets you - I've hardly ever been able to eat my way though a bag of bean sprouts before they go bad and that's while piling them into dinners for 4 days plus just eating them out of the bag as snacks.

# ? Jun 4, 2019 15:39

Amergin: Jan 29, 2013; THE SOUND A WET FART MAKES

Jeoh posted:

fermented bean sprouts are cool and good

Yeah I'd say pickle 'em.

# ? Jun 4, 2019 16:10

taqueso: Mar 8, 2004

Bean sprouts are really easy to grow, you can just make small batches.

# ? Jun 4, 2019 18:40

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

You can do this to make them last longer: https://www.koreanbapsang.com/kongnamul-muchim-seasoned-soybean/

# ? Jun 4, 2019 18:44

CAPS LOCK BROKEN: Feb 1, 2006; by Fluffdaddy

Whole Foods has tiny containers of beansprouts for $4 if you feel like paying more for less (waste).

# ? Jun 4, 2019 19:49

Liquid Communism: Mar 9, 2004; Out here, everything hurts.

Amergin posted:

Yeah I'd say pickle 'em.

Do they pickle well? I do a rice vinegar quick pickle for cucumbers that is quite nice, might repurpose that.

# ? Jun 5, 2019 04:52

Pollyanna: Mar 5, 2005; Milk's on them.

Chili oil and chinkiang vinegar might be my new favorite combination. :yum:

# ? Jun 8, 2019 17:30

caberham: Mar 18, 2009; by Smythe; Grimey Drawer

Get yourself a bottle of shaanxi vinegar if you can. It�s more mature and sharper than the jiangsu stuff. I actually like the taste a lot more

# ? Jun 8, 2019 18:02

Bald Stalin: Jul 11, 2004; Our posts

are those the 'earthy' vinegars they serve in dumpling joints?

# ? Jun 8, 2019 18:42

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

That's generally going to be some form of Zhenjiang/Chinkiang black vinegar. I don't think I've ever had Shaanxi vinegar.

# ? Jun 8, 2019 18:48

Chalkece: Jan 27, 2019

Pollyanna posted:

Tried to make I think it�s called 紅油抄手?

It was actually pretty good! Did the �vinegar at the bottom, pour hot oil over chili flakes and aromatics� thing and it worked quite nicely. Not a great picture but it was tasty.

I hate folding wontons tho.

Can you send me the recipe? Have to give it a try!

# ? Jun 8, 2019 18:52

Pollyanna: Mar 5, 2005; Milk's on them.

Chalkece posted:

Can you send me the recipe? Have to give it a try!

The filling was complete crap that I winged (bog standard pork meatball) and the wrappers were store-bought, there�s nothing fancy or notable going on. I pretty much just searched 紅油抄手 on youtube and mimicked what they did in those videos cuz I don�t speak Chinese. It is not even slightly correct, and I don�t remember where I got the soy-sauce-and-vinegar-at-the-bottom thing anyway :blush:

This dude�s version seems tasty, and he has a cool cat: https://youtu.be/HhZQqiW3ciw

# ? Jun 9, 2019 00:08

dudemanbudguy: Jan 2, 2008; guybudmandude

I've never really cooked with Sichuan peppercorn before and I bought a bag of dried peppercorns recently. The the bag states that I need to soak, clean, and then boil them for 15 minutes or they could be dangerous to my health. There are small twigs in the mixture so obviously cleaning them is a good idea. But the boiling seems weird to me. Can I just clean and roast them?

# ? Jun 9, 2019 00:11

Ailumao: Nov 4, 2004

dudemanbudguy posted:

I've never really cooked with Sichuan peppercorn before and I bought a bag of dried peppercorns recently. The the bag states that I need to soak, clean, and then boil them for 15 minutes or they could be dangerous to my health. There are small twigs in the mixture so obviously cleaning them is a good idea. But the boiling seems weird to me. Can I just clean and roast them?

if that's true I'm going to be dead extremely soon

# ? Jun 9, 2019 00:15

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

dudemanbudguy posted:

I've never really cooked with Sichuan peppercorn before and I bought a bag of dried peppercorns recently. The the bag states that I need to soak, clean, and then boil them for 15 minutes or they could be dangerous to my health. There are small twigs in the mixture so obviously cleaning them is a good idea. But the boiling seems weird to me. Can I just clean and roast them?

What in the unholy gently caress no you don't have to do any of that

They're already dried. Throw a handful in with your other aromatics. Usually the same time as you're adding the dried chilies. If you want check to make sure there aren't any of the pits (small, round, black) and you can remove the twigs I guess but nobody in Sichuan bothers.

No roasting, no grinding, no soaking, no boiling, no. They're ready to go as-is. Whoever wrote that on the bag is a moron.

# ? Jun 9, 2019 00:15

Pollyanna: Mar 5, 2005; Milk's on them.

Are you sure you bought the right thing?

# ? Jun 9, 2019 00:17

Arglebargle III: Feb 21, 2006

I don't like 红油抄手

# ? Jun 9, 2019 00:17

dudemanbudguy: Jan 2, 2008; guybudmandude

Grand Fromage posted:

What in the unholy gently caress no you don't have to do any of that

They're already dried. Throw a handful in with your other aromatics. Usually the same time as you're adding the dried chilies. If you want check to make sure there aren't any of the pits (small, round, black) and you can remove the twigs I guess but nobody in Sichuan bothers.

No roasting, no grinding, no soaking, no boiling, no. They're ready to go as-is. Whoever wrote that on the bag is a moron.

Okay, I thought I was going crazy... why would I rehydrate something I want dried?! I'm guessing this is some legal warning to protect themself when some idiot inevitably eats a handful.

# ? Jun 9, 2019 00:22

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

dudemanbudguy posted:

Okay, I thought I was going crazy... why would I rehydrate something I want dried?! I'm guessing this is some legal warning to protect themself when some idiot inevitably eats a handful.

Eating a handful is also cool and good once you've built your tolerance up.

# ? Jun 9, 2019 00:23

venus de lmao: Apr 30, 2007; Call me "pixeltits"

Arglebargle III posted:

I don't like 红油抄手

I will fight you

# ? Jun 9, 2019 03:15

Inspector 34: Mar 9, 2009; DOES NOT RESPECT THE RUN

BUT THEY WILL

I've always toasted sichuan peppercorns before use, but that step is probably optional too I guess.

# ? Jun 9, 2019 04:14

fart simpson: Jul 2, 2005; DEATH TO AMERICA

Bertrand Hustle posted:

I will fight you

Dont worry about him, his gimmick is being wrong about everything

# ? Jun 9, 2019 04:26

Hauki: May 11, 2010

Arglebargle III posted:

I don't like 红油抄手

the gently caress is wrong with you

# ? Jun 9, 2019 05:05

Ginger Beer Belly: Aug 18, 2010; Grimey Drawer

Pollyanna posted:

Tried to make I think it�s called 紅油抄手?

It was actually pretty good! Did the �vinegar at the bottom, pour hot oil over chili flakes and aromatics� thing and it worked quite nicely. Not a great picture but it was tasty.

I hate folding wontons tho.

I'm very happy my city (Des Moines) has a real Sichuan restaurant now. This was my appetizer a few nights ago.

Are 红油抄手 and 酸辣抄手 different dishes as opposed to different names for the same thing? I've made https://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html several times and the sauce is browner and less bright red than the ones I had this week.

Edit: The first time I made that, I didn't know you were supposed to remove the seeds, and mortar-and-pestil ground up a bunch of peppercorns with their seeds. The result was tasty but grittier than a Flyers game.

Ginger Beer Belly fucked around with this message at 11:13 on Jun 9, 2019

# ? Jun 9, 2019 10:55

Pookah: Aug 21, 2008; 🪶Caw🪶

Pollyanna posted:

Chili oil and chinkiang vinegar might be my new favorite combination.

I do this, plus a little light soy and sometimes a little honey and it's delicious on basically everything

# ? Jun 9, 2019 14:53

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Ginger Beer Belly posted:

Are 红油抄手 and 酸辣抄手 different dishes as opposed to different names for the same thing? I've made https://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html several times and the sauce is browner and less bright red than the ones I had this week.

They're both the same type of dumpling, but the first is "red oil" choushou which means chili oil, and the second is "sour hot" which could be a vinegar/chili thing or pickled peppers as the topping.

# ? Jun 9, 2019 17:42

Arglebargle III: Feb 21, 2006

Hauki posted:

the gently caress is wrong with you

It's the greasiest dumpling.

# ? Jun 9, 2019 17:49

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Sichuan food is great but the dumpling game is pretty weak compared to most other parts of China. Dongbei kicks its rear end.

# ? Jun 9, 2019 18:52

Hauki: May 11, 2010

Arglebargle III posted:

It's the greasiest dumpling.

eh, fair enough

# ? Jun 10, 2019 01:01

fart simpson: Jul 2, 2005; DEATH TO AMERICA

Arglebargle III posted:

It's the greasiest dumpling.

Come on mate, you gotta start remembering to turn your monitor on

# ? Jun 10, 2019 01:52

Arglebargle III: Feb 21, 2006

Your posting made me blind.

# ? Jun 10, 2019 03:38

Captainsalami: Apr 16, 2010; I told you you'd pay!

What do I do with this angry lady spicy chili crisp anyways besides noodles?

# ? Jun 10, 2019 20:54

Jhet: Jun 3, 2013

Captainsalami posted:

What do I do with this angry lady spicy chili crisp anyways besides noodles?

Put it on pretty much anything you want like a condiment. Even pizza. Or maybe especially pizza.

# ? Jun 10, 2019 21:09

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Particularly good on eggs, or mixed into scrambled eggs.

# ? Jun 11, 2019 05:28

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Tacos. Baked potatoes. Fried potatoes. Fried rice. Fried mushrooms. Cream of mushroom soup. Tacos. Hotdish. Hot dogs. Chili dogs. Chili. Tacos. Spaghetti. Congee. Popcorn. Moussaka. Tamales. Tacos. BBQ. Korean BBQ.

hotpot dipping

# ? Jun 11, 2019 06:05

Liquid Communism: Mar 9, 2004; Out here, everything hurts.

Ginger Beer Belly posted:

I'm very happy my city (Des Moines) has a real Sichuan restaurant now. This was my appetizer a few nights ago.

Are 红油抄手 and 酸辣抄手 different dishes as opposed to different names for the same thing? I've made https://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html several times and the sauce is browner and less bright red than the ones I had this week.

Edit: The first time I made that, I didn't know you were supposed to remove the seeds, and mortar-and-pestil ground up a bunch of peppercorns with their seeds. The result was tasty but grittier than a Flyers game.

Where's that at? I go through DSM a lot, and wouldn't mind a good option.

# ? Jun 11, 2019 06:28

Ginger Beer Belly: Aug 18, 2010; Grimey Drawer

Liquid Communism posted:

Where's that at? I go through DSM a lot, and wouldn't mind a good option.

Heavenly Restaurant in Valley Junction.

https://www.tianluiowa.com/heavenly-restaurant

# ? Jun 11, 2019 17:40

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# ? Apr 16, 2024 07:39

Liquid Communism: Mar 9, 2004; Out here, everything hurts.

Ah, sweet, I've been past there a couple times. Will have to stop in.

# ? Jun 12, 2019 01:44

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

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