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Arglebargle III
Feb 21, 2006



I made steamed bao with friends today. It was a simple pork and cabbage filling but it went over really well. I didn't expect the dough to expand so much in the steamer though! Definitely will make smaller ones next time.

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fart simpson
Jul 2, 2005



Lipstick Apathy

caberham posted:

Where in japan is mapo tofu tasty? Iím curious to try it out

I had a weird but good one in a little family run restaurant in Kyoto that used that Japanese numbing spice I canít remember the name of instead of Sichuan peppercorns. It wasnít amazingly good but it was kinda an interesting take on the dish and pretty deece

Stringent
Dec 22, 2004

The internet is the universal sewer.


fart simpson posted:

I had a weird but good one in a little family run restaurant in Kyoto that used that Japanese numbing spice I canít remember the name of instead of Sichuan peppercorns. It wasnít amazingly good but it was kinda an interesting take on the dish and pretty deece

Oh God, now you've done it, lol.

I took him to this place once. The concept is kinda like kaiseki but with Chinese flavors.
I explained that, but he's still whinging about BOY THE CHINESE FOOD IN TOKYO IS REALLY BAAAAD!!!!

fart simpson
Jul 2, 2005



Lipstick Apathy

Stringent posted:

Oh God, now you've done it, lol.

I took him to this place once. The concept is kinda like kaiseki but with Chinese flavors.
I explained that, but he's still whinging about BOY THE CHINESE FOOD IN TOKYO IS REALLY BAAAAD!!!!

It makes sense though because he grew up mostly in Canada and if thereís one group of people who hold Chinese food to weirdly specific standards, itís ethnic Chinese who grew up outside of china

Magna Kaser
Nov 4, 2004



lol if you think it's just overseas.

let me tell you about when [part of china] makes [another part of china]'s food. spoiler: everyone complains a lot.

Jeoh
Jul 20, 2010



Magna Kaser posted:

lol if you think it's just overseas.

let me tell you about when [part of china] makes [another part of china]'s food. spoiler: everyone complains a lot.

except for some reason when the hunanese take over sichuanese food and turn it into a bland pepper fest

gently caress you hunan, you're almost as bad as henan

fart simpson
Jul 2, 2005



Lipstick Apathy

Magna Kaser posted:

lol if you think it's just overseas.

let me tell you about when [part of china] makes [another part of china]'s food. spoiler: everyone complains a lot.

Come on man why canít you just let me make fun of caberham

Hopper
Dec 28, 2004

BOOING! BOOING!

Grimey Drawer

I have a somewhat odd question. I have an electric range so I haven't been using a wok in ages. However, I will build a balcony wok station this winter. It will basically be a modified kitchen cart with a wok burner and splatter guards on 3 sides.

I have searched on the web and found that wok burners are a wide field of people obsessing over 15 kw gas burners that roar like a dragon... Since I'd like to keep my eyebrows and avoid torching my whole balcony, I want to start small. Do you guys have any recommendations for beginner suitable gas burners that provide enough heat to wok on a balcony? I was thinking maybe one of these can-based burners you get in every Asian shop might be a good practice opportunity, but am unsure whether it is hot enough.

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?


The burner from a turkey fryer is commonly recommended. I've also seen them in kits for home canning. The portable table stoves you're thinking of don't have the power you want.

Hopper
Dec 28, 2004

BOOING! BOOING!

Grimey Drawer

Him I don't think turkey friers exist over here. I might have to buy a fancy Thai burner after all. Fun fact: they cost 35€ and then 85€ shipping. So I might have to wait for my buddy to go to Thailand in spring for work.

hakimashou
Jul 15, 2002
I LOVE MY ASSAULT RIFLE 15 WITH ITS HIGH CAPACITY CLIP/MAGAZINE


Gravy Boat 2k

One of the places I legit miss from China is Zhen Gongfu fast food.

http://www.zkungfu.cn/category/restaurant/dinner/

Especially the steamed pork and mushroom patty, this thing



"Fresh oyster mushroom patties rice

The finest pork, supplemented by high-quality mushrooms, is steamed with unique ingredients. The meat is fragrant with the winter (fragrance) mushroom, the scent is enticing, the fragrance is flexible and the taste is excellent."

It was rich and juicy and very tender and almost a little gelatinous, and I've been wondering for a long time, how is it made?

Spuckuk
Aug 11, 2009

Being a bastard works



hakimashou posted:

China is like England and the opposite of America. Southern = good and northern = bad. Cantonese is the best Chinese.

Extremely terrible opinion re: the UK. The south is objectively awful.

Arglebargle III
Feb 21, 2006



Aren't you supposed to boil the crab to death before tearing it open???

https://www.youtube.com/watch?v=p8UXY0lZ35w

What's the difference between 生抽 and 酱油?

Arglebargle III fucked around with this message at Oct 13, 2018 around 01:04

Stringent
Dec 22, 2004

The internet is the universal sewer.


Arglebargle III posted:

Aren't you supposed to boil the crab to death before tearing it open???

Wang Gang is metal af.

Magna Kaser
Nov 4, 2004



生抽 and 老抽 (light and dark soy sauce) are both just kinds of soy sauce (酱油).

Light soy sauce is mugh lighter in color and very salty, it's used in a lot of marinades and cooking. Dark soy is darker with more umami and sweet flavors and is also used in cooking.

Myron Baloney
Mar 19, 2002



Dinosaur Gum

hakimashou posted:

One of the places I legit miss from China is Zhen Gongfu fast food.

http://www.zkungfu.cn/category/restaurant/dinner/

Especially the steamed pork and mushroom patty, this thing



"Fresh oyster mushroom patties rice

The finest pork, supplemented by high-quality mushrooms, is steamed with unique ingredients. The meat is fragrant with the winter (fragrance) mushroom, the scent is enticing, the fragrance is flexible and the taste is excellent."

It was rich and juicy and very tender and almost a little gelatinous, and I've been wondering for a long time, how is it made?

I've tried to make things like that with both Japanese and Chinese recipes, like buta niku no mushimono or googled recipes for "Chinese steamed meatloaf" and they turn out all right but basically taste like a giant dumpling filling that fell out of the skin. If there's a way to make it more like what you describe I'd love to know what it is also.

Jhet
Jun 3, 2013


Myron Baloney posted:

I've tried to make things like that with both Japanese and Chinese recipes, like buta niku no mushimono or googled recipes for "Chinese steamed meatloaf" and they turn out all right but basically taste like a giant dumpling filling that fell out of the skin. If there's a way to make it more like what you describe I'd love to know what it is also.

Are you mixing it enough? That seems to be a decent trick to getting a really tender and moist consistency for Swedish meatballs, so the idea seems like it would be similar in technique. When I say mixing it enough, I mean really over mixing until it's really stringy and the pork starts looking like it's a gummy mass with the pork and egg. I believe you can add a little cold water at a time to make it really springy and to keep the fats cooler while you're pulling on them. When I make the Swedish meatballs I just dump everything in a stand mixer with a paddle and turn it on for about 5 minutes and it gets a texture like what was described when cooked and rested.

hakimashou
Jul 15, 2002
I LOVE MY ASSAULT RIFLE 15 WITH ITS HIGH CAPACITY CLIP/MAGAZINE


Gravy Boat 2k

I asked a cantonese american person once and they said maybe you have to pound on it a lot.

BraveUlysses
Aug 7, 2002



Grimey Drawer

So apparently I bought "qian hu black glutinous rice wine" instead of shaoxing rice wine so uh what do I do with it

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Magna Kaser
Nov 4, 2004



BraveUlysses posted:

So apparently I bought "qian hu black glutinous rice wine" instead of shaoxing rice wine so uh what do I do with it

in china it's often used for TCM stuff but i've also seen it used in marinades similar to shaoxing wine so I'd just do that.

don't drink it.

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