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When I first had carbonara (bertolli, frozen bag of it) the peas were my favorite part, I thought it brought it all together 
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Sep 21, 2019 14:50
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THE PEE IS MY FAVORITE PART
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Sep 21, 2019 14:56
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 CARBONARA POLICE
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Sep 21, 2019 15:04
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AlbieQuirky posted:
whoop whoop the carbonara police whoop whoop that's the sound of the Beast
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Sep 21, 2019 15:13
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KHLAV KALASHNIKOV posted:Man, whatever happened to Elise? I sincerely hope she's okay. She was a very busy lady when I last read her posts so I can only imagine what a toddler would add to the mix.
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Sep 21, 2019 15:14
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Randaconda posted:whoop whoop the carbonara police
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Sep 21, 2019 15:15
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AlbieQuirky posted:
He puts in peas
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Sep 21, 2019 15:19
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god drat it
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Sep 21, 2019 15:22
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Wasabi the J posted:I sincerely hope she's okay. She was a very busy lady when I last read her posts so I can only imagine what a toddler would add to the mix. And forget Alfredo: go for paglia e fieno. https://italianchef.com/paglia-e-fieno-with-prosciutto-and-cream/
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Sep 21, 2019 15:23
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Hirayuki posted:She's still around; I see her posting in the Health Care Stories thread. Yeah she posted just a week ago, she's alright edit for content: 
Sandwich Anarchist has a new favorite as of 17:36 on Sep 21, 2019 |
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Sep 21, 2019 17:29
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AlbieQuirky posted:
Don't shoot! I ate that Samyang Carbo bowl recently!  Nuking it turned it into some sorta Hellmouth.  (That weird lump in the middle is part of an egg I added in) Trip report: it was fine. I prefer the noodles over the rice cake logs, and really the spice mostly override any 'carbonara'.
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Sep 21, 2019 17:46
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LadyPictureShow posted:Don't shoot! I ate that Samyang Carbo bowl recently!
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Sep 21, 2019 17:51
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Hirayuki posted:Where would you say it falls on the Samyang Spice Spectrum (S3)?
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Sep 21, 2019 18:33
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Saturday Night in the mouth Monday Morning in the rear end
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Sep 21, 2019 19:17
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Sep 21, 2019 22:47
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"Creamed Fish in Aspic" "Under The Sea Salad"  Some sort of Suspended Pastry thing 
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Sep 21, 2019 23:03
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Distorted Kiwi posted:"Creamed Fish in Aspic" You had me* at "creamed fish" The aspic might somehow improve it *gagging
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Sep 21, 2019 23:13
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would on the under the sea salad
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Sep 21, 2019 23:30
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I love Italians getting worked up over "authentic" carbonara, a dish made up to feed Americans that has existed for less time than boxed mac and cheese. Imagine a Chinese chef getting angry about egg roll recipes.
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Sep 22, 2019 00:14
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rodbeard posted:I love Italians getting worked up over "authentic" carbonara, a dish made up to feed Americans that has existed for less time than boxed mac and cheese. Imagine a Chinese chef getting angry about egg roll recipes. Any time Italians start getting worked up about traditional food, just gently remind them that pasta came from China and tomatoes from America...
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Sep 22, 2019 00:32
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I'm annoyed that my favorite chinese dish basically doesn't exist in the US, I've made it a few times but it takes a bunch of ingredients that are hard to get, and you can't find it at chinese places here ever. It would be an american favorite if only they'd try, it's effectively hamburger helper with szechuan spices https://en.wikipedia.org/wiki/Mapo_doufu
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Sep 22, 2019 00:36
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I just did a search on Yelp and like every other Chinese restaurant has it on their menu (San Diego). Maybe it's just the area you live in?
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Sep 22, 2019 00:40
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I live in texas and I've never seen it at a chinese place, sure I could find it but it would rule if it was as common as General Tso's or something. I've never met any americans that know what it is.
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Sep 22, 2019 00:49
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I’ve heard of it, but probably through this very thread; drat do I wanna try some tho
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Sep 22, 2019 01:07
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Anecdata: in suburban NJ, it's on the menu at four out of the five nearest to me American-Chinese restaurants. There are also a couple of Sichuan focused restaurants that have it ofc.
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Sep 22, 2019 01:32
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Yeah pretty much every Chinese place in Buffalo has mapo tofu so I just assumed everyone was familiar with it.
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Sep 22, 2019 01:33
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Yeah, pretty much all of the Chinese places in my small Canadian city have it. It's delicious if you don't mind the texture of silken tofu. Hell, I've made hundreds of virtual bowls of it in a Chinese MMO where you had to pay the subscription fee in Subway gift cards. Lifesundeath I think the Chinese cooking thread in Goons with Spoons had a couple of pages about it a few pages back, worth checking to see if there are easier ways to get ingredients etc.
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Sep 22, 2019 02:28
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I got all the ingredients off of amazon a while back...my friend who's an amateur chef and goes to the asian market often makes it for me, so I get my fix that way. I had it in japan a ton of times, they have these lovely instant mapo dofu kits that are still way good, but nothing like my friend who makes it super authentic. Again, I feel like I've never seen it in Texas, but I feel like people would love it cause to me it's the ultimate comfort food but chinese. This is the one my friend makes: 
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Sep 22, 2019 02:40
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Looks good, though I like it more saucy. I should make some on Monday.
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Sep 22, 2019 03:10
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It's not popular because people associate tofu with weird vegan poo poo instead of being good food. Anyway it's dead easy to make and all the ingredients are also easy to get in the US. Might have to go to Amazon for the huajiao but that's no biggie. Gravity's recipe in the GWS Chinese megathread is pretty good for your generic mapo tofu but it's one of those things that is made differently everywhere I ever had it in Sichuan, so feel free to experiment.
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Sep 22, 2019 03:19
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LifeSunDeath posted:I'm annoyed that my favorite chinese dish basically doesn't exist in the US, I've made it a few times but it takes a bunch of ingredients that are hard to get, and you can't find it at chinese places here ever. It would be an american favorite if only they'd try, it's effectively hamburger helper with szechuan spices Ubiquitous in the Boston area. Can people stop saying “I can’t get this in my country” when something’s not available in their area/region? I don’t want to have to send the Carbonara Police out again. It’s often with ground or minced pork here, which I guess is a mini-variation? Best around here is at Mary Chung in Cambridge. AlbieQuirky has a new favorite as of 03:28 on Sep 22, 2019 |
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Sep 22, 2019 03:26
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a lot of chinese restaurants where i am have off the menu items, or completely separate menus for chinese folks who go. find out if any of your local places are run by someone from china, or are frequented by chinese people, and call to see if they have it, or can make it.
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Sep 22, 2019 03:41
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Sep 22, 2019 04:06
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AlbieQuirky posted:Ubiquitous in the Boston area. Actually making it with pork mince is the authentic way as beef is too expensive in China by comparison. The wikipedia thing is a bit misleading in that it uses the word 'traditionally' instead of 'commonly. I cook this dish from Fushia Dunlop's Szechuanese cookbook Land of Plenty and it is wonderful while remaining simple. I haven't had it while in China but I will insist next time I go (typically all the food is amazing so I haven't got to it yet). If you can find chili bean paste and fermented black beans the rest of the ingredients are much more common. Go to an Asian grocer and most likely they will stock everything, .just ask them. The tofu firmness is less an issue but it is meant to be on the softer side...But I use firm and it's still wonderful. There are a million variations on this dish so do what you like. I like more ginger than recomended. Some takeaway joints here in Australia put more sugar in while more authentic places will have more toasted Szechuan peppers . It will convert people to recognising tofu as a really great ingredient. A Perfect Twist has a new favorite as of 10:31 on Sep 22, 2019 |
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Sep 22, 2019 05:55
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LifeSunDeath posted:I live in texas and I've never seen it at a chinese place, sure I could find it but it would rule if it was as common as General Tso's or something. I've never met any americans that know what it is. Texas is a food hellscape.
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Sep 22, 2019 07:23
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Counterpoint: I can get excellent Thai and world class Mexican in a <5k population Texas town. e. Counter-counterpoint, the excellent Thai place has to bill itself as Chinese because inbred racist fucks can't tell the difference between Chinese and Thai food. rndmnmbr has a new favorite as of 10:23 on Sep 22, 2019 |
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Sep 22, 2019 10:18
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Is Mabo Don pretty much the Japanese version of that? It's my favorite dish at my family's favorite Japanese restaurant. It sounds like the same thing - minced meat (pork in this case) with tofu in a spicy sweet sauce.
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Sep 22, 2019 12:30
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Rotten Red Rod posted:Is Mabo Don pretty much the Japanese version of that? It's my favorite dish at my family's favorite Japanese restaurant. It sounds like the same thing - minced meat (pork in this case) with tofu in a spicy sweet sauce. You can safely assume that anything Japanese that's suspiciously similar in name and contents to a Chinese dish is a Chinese transplant. Even ramen descends from Chinese noodle dishes.
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Sep 22, 2019 17:49
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Rotten Red Rod posted:Is Mabo Don pretty much the Japanese version of that? It's my favorite dish at my family's favorite Japanese restaurant. It sounds like the same thing - minced meat (pork in this case) with tofu in a spicy sweet sauce. Yes. You can also tell it's the Japanese modification by the "sweet" part of the sauce.
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Sep 22, 2019 18:58
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