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Captainsalami posted:I live near Cincinatti if that helps. Decently sized city at least. Dude: https://junglejims.com/
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May 16, 2020 18:19
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Wait... is that storefront what I think it is?
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May 16, 2020 18:40
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I was just there! Got a nice carbon steel wok. Any brands I should look for? Also I'm looking into making my own chili oil, I got a poo poo ton of pepper flakes from jungle Jim's but I'm all nervous about loving up.
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May 16, 2020 19:35
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Captainsalami posted:I live near Cincinatti if that helps. Decently sized city at least. If JJ doesn't, CAM should have the noods you want. Also if you go to CAM get food at Sichuan Chili next door, it's legit.
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May 16, 2020 19:38
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Arglebargle III posted:Wait... is that storefront what I think it is? A non-functional monorail? Yes.
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May 16, 2020 20:46
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https://www.youtube.com/watch?v=6DgITQSonv4 The chemistry of authentic la mian dough.
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May 17, 2020 00:51
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Anyone have a good recipe for red-braised pig trotters? I have a pressure cooker and an immersion circulator to help things along, if needed.
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May 17, 2020 15:35
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Spuckuk posted:Thanks thread, now I'm addicted to Wangs vids. Any idea what he's chopping up at 4:50? Edit: Nevermind, subtitles later in the video say what it is - hot pot base. litany of gulps fucked around with this message at 19:04 on May 19, 2020 |
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May 19, 2020 19:01
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litany of gulps posted:Any idea what he's chopping up at 4:50? In another video he demonstrates how to make the hotpot base, as well.
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May 19, 2020 21:18
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So i tried the wok burner i got as per thread recommendation. I managed to set it on fire, twice, before turning the heat way down. Did i just have the heat way too high up or do i need to add food to the wok before i risk moving it around with flames around?
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May 22, 2020 15:48
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Captainsalami posted:So i tried the wok burner i got as per thread recommendation. I managed to set it on fire, twice, before turning the heat way down. Did i just have the heat way too high up or do i need to add food to the wok before i risk moving it around with flames around? You may just need to adjust the air intake valve where the hose is connected. The flame should be touching the burner and should be mostly blue. If it’s floating you have it open too far. If it’s super yellow-red you have too much too. Takes a little practice to find the touch on it, but dialing it in is something I do every time I use my burner.
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May 22, 2020 16:09
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So I should open the gas valve on the tank to max, light it, then adjust the air intake from there? I've never used one of these before so the learning has been...fun.
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May 22, 2020 16:34
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The burner output will change significantly after the burner warms up. IIRC you start with low air and enough gas that you can light a very small flame. It won't look like a jet. Let that go for a bit to warm things up and start upping the gas and air.
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May 22, 2020 18:05
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Also read the labels on the gas valve, not all knobs are simple screw valves. I nearly blew up a gas line once...
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May 22, 2020 18:32
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taqueso posted:The burner output will change significantly after the burner warms up. IIRC you start with low air and enough gas that you can light a very small flame. It won't look like a jet. Let that go for a bit to warm things up and start upping the gas and air. Yes, this. Basically, start small, find the balance of gas to air, and then increase them as everything gets hotter. It takes some practice, but once you figure it out, it'll get nice and hot, and won't use up all the propane by burning inefficiently.
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May 22, 2020 18:51
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Cool pop science look at the difference between 菜籽油, canola oil, and European rapeseed oil. https://www.youtube.com/watch?v=xDP9t65PVsY
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May 24, 2020 20:09
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They've really been knocking it out of the park with some of their videos lately.
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May 25, 2020 04:40
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Does anyone have a recipe for pork and potatoes with black bean? I realize that is rather vague, so I grabbed it off the menu from our Covid closed Sichuan place. 
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Jun 6, 2020 12:56
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宫保土豆 I had seen before as a veg version of gong boa chicken, but never 宫保土豆肉丝。searching baidu also brings up nothing so I think it’s an original dish of your restaurants own design lol. That aside it should be easy to replicate if it’s just gong bao potato and pork like the name says. Use a decent recipe like this one https://www.seriouseats.com/recipes/2017/08/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe.html and replace chicken with pork. Also I would fry up the potatoes ahead of time. If you had em in a restaurant I’d put money on them being deep fried but you can just sauté them up like you would hash browns then add them back in at the end before the peanuts.
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Jun 6, 2020 23:59
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There's just enough different that it's definitely not a traditional gong boa style sauce. Matchstick shredded pork and potato. Very monochromatic outside of the bits of black beans and chillis. Nothing like the regular gong boa I've ordered here or the other Sichuan place. Side note: The other place is better as it's more hurts so good I can't stop vs the slightly more Americanized but not Cantonese take out level served at Happy China. It's definitely more like this: (not their dish, just a similar looking result off Google)  Their chicken gong boa for comparison: 
toplitzin fucked around with this message at 01:33 on Jun 7, 2020 |
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Jun 7, 2020 01:21
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Never heard of such a thing, but try combining these ideas: Prep the potatoes like this: https://www.chinasichuanfood.com/spicy-and-sour-potato/ Prep the pork like this: https://thewoksoflife.com/pork-garlic-sauce/ Then cook in a gongbao jiding sauce like magna linked.
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Jun 7, 2020 01:57
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These peppercorns were very expensive but they're from Chengdu and I've never experience this high a quality / numbing / flavor before even in restaurants. And I couldn't find any seeds in the ones I cooked with.
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Jun 7, 2020 05:17
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im interested in finding a recipe for this dish: here's what they call it on the menu: 
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Jun 7, 2020 18:36
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Unfortunately the Chinese just means cold noodles mixed with a sauce so there are like, thousands of things it could be. You could google 凉拌面 and look through pics for something similar.
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Jun 7, 2020 18:53
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I was going to order some for dinner tonight and can't find it anymore. (´;︵;`) I think they took it off the menu when the new owner had new menus made with slightly higher prices.
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Jun 7, 2020 22:36
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Looking to try some new tofu dishes. Fresh veg I've got right now: broccoli, cauliflower, brussels sprouts, carrots, celery, green and yellow squash, some random herbs. I always veer towards mapo tofu and while I've had other good tofu things, I want to try something that isn't necessarily a tofu sub of a meat dish. I've got firm tofu, and I'd prefer to not include meat. I don't mind animal products, I just don't feel like defrosting a protein for this
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Jun 8, 2020 02:49
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THE MACHO MAN posted:Looking to try some new tofu dishes. Fresh veg I've got right now: broccoli, cauliflower, brussels sprouts, carrots, celery, green and yellow squash, some random herbs. I always veer towards mapo tofu and while I've had other good tofu things, I want to try something that isn't necessarily a tofu sub of a meat dish. I've got firm tofu, and I'd prefer to not include meat. I don't mind animal products, I just don't feel like defrosting a protein for this With firm tofu you could make jia chang tofu / homestyle tofu. It's a super simple dish where you just fry up the tofu and some veggies (normally peppers, mu er and onions but really anything works) with a simple sauce. like any "jia chang" dish there are myriad variations but you can just follow a reciple like this and add in some more sautee'd veg and ignore any meat (sometimes pork belly or mince) since it's not requried. https://thewoksoflife.com/home-style-tofu-stir-fry/ here's a decent one.
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Jun 8, 2020 02:56
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THE MACHO MAN posted:Looking to try some new tofu dishes. Fresh veg I've got right now: broccoli, cauliflower, brussels sprouts, carrots, celery, green and yellow squash, some random herbs. I always veer towards mapo tofu and while I've had other good tofu things, I want to try something that isn't necessarily a tofu sub of a meat dish. I've got firm tofu, and I'd prefer to not include meat. I don't mind animal products, I just don't feel like defrosting a protein for this https://500sandwiches.com/post/84432075201/bears-paw-tofu https://www.chinasichuanfood.com/tofu-soup/ https://www.chinasichuanfood.com/braised-tofu-with-chinese-mushroom/ https://www.chinasichuanfood.com/home-style-tofu-tofu-stir-fry-recipe/ https://www.reddit.com/r/veganrecipes/comments/75pvkh/twice_cooked_tofu_回&%2338149;&%2335910;&%2333104;/?st=jcf1vzt5&sh=893b8abd
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Jun 8, 2020 03:51
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What all those recipes seem to have in common is the best way to prepare tofu. Cut the block into slices, dry them between paper towels for a bit, pan fry them on both sides and then braise them or stir fry them with a sauce. I think it gives tofu the best texture and flavor for those kinds of dishes.
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Jun 8, 2020 10:17
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https://www.youtube.com/watch?v=l-Mqm9y0sf8 What on earth does she mean by "让别人心痛的宽油"? Why is the bowl pixelated what is going on in this image? 
Arglebargle III fucked around with this message at 22:49 on Jun 10, 2020 |
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Jun 10, 2020 22:46
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Arglebargle III posted:https://www.youtube.com/watch?v=l-Mqm9y0sf8 Can't answer the first question but I'm assuming there is something reflected in the mirror shine of the big bowl they don't want people seeing
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Jun 10, 2020 23:18
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Wasn't 让别人心痛的宽油 just joking with Uncle, on account of how he's always giving Wang Gang a hard time for using so much oil?
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Jun 11, 2020 01:50
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Arglebargle III posted:https://www.youtube.com/watch?v=l-Mqm9y0sf8 So does the patchouli or whatever similar plant they're taking leaves from taste minty or what? I'm intrigued.
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Jun 11, 2020 02:22
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Mr. Wiggles posted:Wasn't 让别人心痛的宽油 just joking with Uncle, on account of how he's always giving Wang Gang a hard time for using so much oil? Yeah I don't know that I get the joke itself but it's definitely just a joke. She says coat the wok in oil in a really cutesy way just before, etc... a little bit of personality!
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Jun 11, 2020 02:52
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why would you ever want less than 2L of oil lol tho i have trouble finding peanut oil that big. ive recently been buying olive oil in those big tins from italy which are like 4L
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Jun 11, 2020 04:32
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I'm making another batch of chili oil and I have some peppercorns that I toasted and ground up in early March. should I toast up a new batch or is it ok to use the stuff I have already
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Jun 14, 2020 19:38
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Ground Sichuan pepper loses its flavor in a couple weeks, toss that stuff.
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Jun 14, 2020 19:44
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Grand Fromage posted:Ground Sichuan pepper loses its flavor in a couple weeks, toss that stuff.
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Jun 14, 2020 20:27
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I made beef and broccoli on a super basic recipe last night but am going to check out this thread for the future. Being in Utah we have absolutely zero good Chinese food here (in the take out sense) so it's high time I start making some.
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Jun 14, 2020 21:26
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If you have a big university nearby there's a good chance it has a lot of Chinese students and there's at least one real Chinese restaurant in the university neighborhood/town. You may have already checked this but if not it's worth poking around the restaurants on google maps. My old college town is the middle of nowhere and had nothing when I went, but there are like four Chinese places there now that look legit as hell in the pics.
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Jun 14, 2020 21:36
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