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Stringent
Dec 22, 2004

The internet is the universal sewer.



I feel you.

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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?


Magna Kaser posted:

I'm very happy to announce that after trying for 4 years to replicate the dry fried beans a nice old retired sichuan chef who was also my landlord showed me how to cook once and told me the recipe for, I have finally made one batch that's like 95% correct and I cannot get over how happy this makes me.



if you're interested it's simple but hard to do right (or maybe I am bad):

1. cut the beans up, get oil very hot in a wok, fry the beans till the skins get sort of crispy and browned. this takes a deceptively long time and you need to stir a lot so as to not burn them.

2. remove the beans, more oil in wok, add some ground pork along with green onions, ginger, garlic, chili peppers and sichuan peppercorn (more than you feel comfortable adding). once the pork browns a little add some light soy sauce (生抽, not like, low sodium stuff) and shaoxing wine and mix it all up. I added maybe 2 tbsp of the soy sauce and maybe half that of the shaoxing but in true Chinese cooking fashion I was just throwing what seemed to be a reasonable amount into the wok without measuring anything.

3. once the pork is browned and it smells super good throw the beans back in, and add either sichuan pickled vegetables (芽菜)or the cantonese olive stuff? (橄榄菜) I like the olives myself.

4. mix it all up for a bit

e: 5. add some lao gan ma cuz why not

6. it's done

I still can't get the bean texture right but I got the flavor down.

For me the thing that took it over the top and made it just like Chengdu was using the right pickles. https://www.amazon.com/gp/product/B...0?ie=UTF8&psc=1 These dudes. Once I got a bag of this it went from good to spot on perfect.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

I used to buy those at 99 Ranch for like, 30 cents or something. Good times! Haven't seen them for sale here in India yet

Magna Kaser
Nov 4, 2004



Grand Fromage posted:

I still can't get the bean texture right but I got the flavor down.

For me the thing that took it over the top and made it just like Chengdu was using the right pickles. https://www.amazon.com/gp/product/B...0?ie=UTF8&psc=1 These dudes. Once I got a bag of this it went from good to spot on perfect.

wok, oil, as high as my (chinese) burner goes.

threw the beans in, tossed them in the oil, then let it sit for a bit to get that white discoloration on the beans, then stirred pretty normally. Also i kept the heat up and kept at it for a while.

pim01
Oct 22, 2002



Made some xinjiang lamb skewers just now - ate a ton of them when I lived in Singapore, and our fave hole-in-the-wall proper Chinese restaurant here in Edinburgh does them really well, but somehow I'd never made them myself before.

Very simple to do and awesomely tasty as I could keep the lamb a lot more pink than you'd normally get - quite close to the ones I ate in the uighur bits of chengdu!

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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?


What spices/amounts did you use for the spice mix?

pim01
Oct 22, 2002



Manly cumin and (szechuan) chili flakes, as that's the key ones you see at hawkers. They often have a bowl of both sitting to dip the skewers in.

I've also added a bit of coriander seeds and some white pepper, as that's what one of the guys i went to often in Singapore did.

Basically:
Tablespoon whole cumin
Tablespoon chili flakes
Couple teaspoons coriander seeds
Teaspoon white pepper
Pinch of coarse sea salt

Grind in a spice grinder

Use 2/3rds of the mixture together with a couple tablespoons of shaoxing wine to marinade your lamb (shoulder, I used 600 grams for 10 or so skewers).

Grill skewers (ideally not too long, leaving the lamb a little pink is much nicer), then coat with the remaining mix.

Based on a mixture of chatting to hawkers and poking about online

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?


Yeah, I could always taste the cumin, chili powder, salt, and MSG in them but wasn't sure if that was everything. The packages of shaokao spice mix I'd pick up at corner stores didn't taste like the real thing I got on the street.

DJ Dizzy
Feb 11, 2009

Real men don't use bolters.

For making rice suitable for eating with chopsticks, should I rinse it first?

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.


I've never found a way to make rice not work with chopsticks. What, exactly, are you after?

Waci
May 30, 2011

Let me axe you just one question.

totalnewbie posted:

I've never found a way to make rice not work with chopsticks. What, exactly, are you after?

This, but yes you should still be rinsing your rice regardless of what you eat it with unless you're making something like risotto where you might want as much of the starch as possible.

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Laocius
Jul 6, 2013



If your rice is hard to eat with chopsticks, it's because of how you cook it, not whether you rinse it. Try pre-soaking it and then steaming it with an equal amount of water.

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