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Since we're getting some really good, authentic recipes in here, I'd like to ask. Please don't probate me for being a loving moron but, for anyone who watched An Idiot Abroad, is that what its like in China? Stuff like fried/deep fried scorpians on a stick being standard street food fare or did they deliberately film at somewhere to get this kind of video?
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Sep 26, 2011 02:39
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| # ¿ Apr 26, 2024 06:48 |
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I'm curious, check for what exactly? I mean now I'm of the view if its meat I'll try it unless its something like rat. Is it something like rat?
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Sep 26, 2011 14:31
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From a family experience, toss them
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Apr 2, 2012 22:20
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You can't even get real soy? Like, the teflon coating I can sort of understand due to culture changes and such but struggling to find soy seems so strange
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Sep 12, 2012 09:03
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Whats a good substitute for lotus root since I'm not sure how likely I'll find it here. I'll have a look since there are a couple of asian supermarkets though
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Sep 12, 2012 21:38
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I made the red braised pork last night but when I reduced the liquid it didn't really thicken up, just boiled down. I think its probably because I didn't caramelize the sugar properly but I'm not certain. Is this the reason? I've never needed to do that with sugar and since we only had brown sugar to hand, I wasn't really sure when it was done since I couldn't rely on a colour change. Other than that I really liked it and the way I cooked broccoli as a side dish is definitely going to become a standard method
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Sep 19, 2012 12:48
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I used pork shoulder which had a decent amount of fat/connective tissue in it. It could have been the reason though I suppose since it obviously doesn't have as much as belly
Jose fucked around with this message at 14:38 on Sep 19, 2012 |
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Sep 19, 2012 14:32
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Belly isn't that easy to get here since nobody uses it for anything. Got some for bacon after asking for it specifically and it had nipples all over. I'll pay more attention next time and work around it. It was really nice otherwise.
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Sep 19, 2012 17:27
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Magna Kaser posted:
I want to follow this recipe soon and was wondering how lamb mince would be for it? Would the flavour be too overpowering for the rest of meal? I've just found lamb makes amazing meat balls in the past. I have pork mince as well if its a bad idea. Jose fucked around with this message at 10:42 on Sep 26, 2012 |
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Sep 26, 2012 10:33
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Magna Kaser posted:
Just made this. Was really nice but 2 big scoops of Lao Gan Ma blackbean and chilli and 4 de Arbols had made it too spicy for the other people eating. Easily fixed though and I think its going to become a regular meal I make. Edit: I'm really enjoying this thread. Pretty much all chinese food in England I've had is pretty bad and most things I've tried from here are really nice and pretty easy. With a pretty large chinese population in my city I can get most ingredients easily as well. Jose fucked around with this message at 20:50 on Sep 26, 2012 |
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Sep 26, 2012 20:37
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, or Sichuan Spicy Pork -
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Its interesting reading this. What is always sold as Chow Mein in England is clearly Lo Mein
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Oct 14, 2012 23:00
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I'm going to make the red braised pork tomorrow using ribs and was wondering if someone can recommend a vegetable side dish that is fairly easy and doesn't require anything I'm unlikely to find at the supermarket. It will only be for 2 people if that helps
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Jan 10, 2014 23:14
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plasmoduck posted:I'm visiting relatives in China (Xi'an) and God I have missed the food. Is a quick brag allowed? how do i make this
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Aug 29, 2015 19:40
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http://www.womenofchina.com.cn/html/report/1163-1.htm i'm glad the angry lady on my jars is the person who owns the company
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May 10, 2016 10:26
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how did you make that beef?
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Dec 15, 2016 17:11
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| # ¿ Apr 26, 2024 06:48 |
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Magna Kaser posted:Stuff like sichuan peppercorn are also outrageously cheap here by comparison, but I'm not sure how that falls when you go through customs. watching chinese people going through australian customs with loads of stuff they shouldn't is surprisingly entertaining tv
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Feb 15, 2017 19:19
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