|
Jeek posted:The quote needs but one correction. Shellfish is sea bug after all, you know. True. Anecdote: My friend had her hen-night over the course of a weekend in a very remote country cottage in County Mayo. The guests were all old friends of hers but we didn't all know each other, so there was a little bit of relaxing into new friendship. This was accomplished by a meal beginning with crab-claws sautéed in garlic butter. As implements we had: 2 locking pliars 1 coal hammer 1 nicely shaped stone we found. 0 real crab crackin' tools. You make friends really quickly when you have to share bizarre and inadequate tools to eat delicious delicious crab.
|
#
¿
Nov 24, 2012 18:46
|
|
|
|
| # ¿ Apr 28, 2024 10:16 |
|
|
/Mild derail/ That meal was actually even more awesome now that I think about it - the main course was rack of lamb but when we went to the butcher to pick some up, he only had about 1/2 of one side of a large lamb ready to go. We were all "psssh, we're ladies, we need a lot more meat that that thanks" so he hauled a full sheep carcase out of the back storage and cut off another half-sheepsworth of lamb rack right there with a bow saw. It was loving delicious.
|
|
#
¿
Nov 28, 2012 19:09
|
|
|
I just got some nice pork loin and decent quality black vinegar; does this recipe sound like a good one to try out? I want something where the vinegar is fairly central as it's not something I've used before. http://www.pbs.org/food/fresh-tastes/black-vinegar-pork/
|
|
#
¿
Sep 3, 2013 13:27
|
|
|
femcastra posted:That sounds great! I just bought a stack of pork as well and I've got a big bottle of black vinegar sitting in the pantry. I may follow your lead here. Cheers  I decided to go ahead with it anyway and have some pork marinading already. Will return with feedback later.
|
|
#
¿
Sep 3, 2013 14:38
|
|
|
Pookah posted:Cheers For anyone interested, that recipe was really really good - the only things I'd change would be 1. Increase the sauce by 50% - with the original proportions I found it to be a little dry 2. I don't know if my ginger root was maybe a bit dried out, but I couln't get juice out of it by grating and squeezing so I mushed it up with the old mortar n pestle and squeezed the juice out afterwards.
|
|
#
¿
Sep 4, 2013 07:42
|
|
|
Shnooks posted:I have a cold and I want some congee, but I don't want to spend hours making it Can you get some decent ready-to-use chicken stock? I'm thinking you could use that if you put some bashed garlic, whole peppercorns and sliced ginger into it to slowly infuse on a low setting for an hour or so, then put in your rice/fried garlic/onions/meat etc afterwards to cook til mushy and delicious? I'm only used to making chao ga which is a bit different from congee but very delicious indeed (I had it for breakfast).
|
|
#
¿
Sep 18, 2013 16:36
|
|
|
Jeoh posted:It's everything you ever wished for. Laoganma It really really is - makes the goddamn best fried rice you'll ever eat: http://www.xianease.com/2011-12-08-09-05-37/533-lao-gan-ma I make the recipe above but I start with frying a diced chinese sausage til the oil comes out and fry the rice in that, plus I up the amount of blanched veg by at least 200% and also finish it off with some oyster sauce, fish sauce and a dash of dark soy. it is ridiculously good for something so quick and easy. I use a slighlty different version:  but I hear they are all amazing.
|
|
#
¿
Nov 9, 2013 12:50
|
|
|
caberham posted:Besides, Lao Gan Ma is God. Quoted for truth. I've gotten to the stage where I use two different types just for fried rice. It is the best range of jarred sauces in the universe. 
|
|
#
¿
Jul 15, 2014 09:05
|
|
|
I use a spoonful each of the hot peanut, and milder cabbage laoganma's in fried rice, along with some oyster sauce, fish sauce and kejap manis, and it is unbelievably good to eat.
|
|
#
¿
Dec 29, 2014 11:13
|
|
|
paraquat posted:k, so this thread made me go out and find some lao gan ma/angry lady sauce....after inspecting about 6000 jars, I FOUND it! ONE OF US ONE OF US And yeah, those cubes are tiny fried tofu cubes and they are spicy , crunchy (or sometimes chewy) and also delicious. LGM black bean sauce is also excellent, but in different circumstances - this recipe is p. good: http://jonoandjules.com/tag/laoganma-black-bean-sauce/ Also a very nice dumpling sauce I found somewhere or possibly invented is 3 parts light soy, 2 parts Chinkiang vinegar, I part (or more) LGM chili crisp, plus maybe a pinch of soft brown sugar. Pookah fucked around with this message at 21:48 on Feb 6, 2015 |
|
#
¿
Feb 6, 2015 21:46
|
|
|
If its the laoganma chili black bean sauce, you can make this: https://www.cooked.com/uk/Fuchsia-D...d-chilli-recipe I make a version of this lady's Ants Climbing a Tree - where she has black bean paste and yellow bean paste, I switch in a heaped teaspoon of LGM black bean/chilli and a teaspoon of ladoubanjiang, also some black rice vinegar (because it is delicious) https://www.youtube.com/watch?v=f8wyLM8BApM Its very tasty 
|
|
#
¿
Jun 21, 2016 12:27
|
|
|
That labelling seems more than a bit odd - it says there are 4 servings in that whole bag.
|
|
#
¿
Sep 21, 2016 15:19
|
|
|
Adult Sword Owner posted:I received a new gigantic wok for Christmas and just tried to season it. I've seasoned woks before but I don't remember them looking this..Spotty I guess? Should I go another round? I charred some onions as the post season treatment and it felt fine. Did you wash it first? Most chinese market woks I've had tend to come coated with some kind of heavy oil for transportation, so you need to seriously wash and dry them first before coating them with an eating-safe oil for seasoning. That wok looks very weird; to be honest, I'd clean it very well then start again with decent oil for seasoning.
|
|
#
¿
Jan 3, 2017 20:03
|
|
|
I just got a bottle of Sichuan pepper oil/Prickly oil and and looking for a couple of chicken recipes to try it out with. I have been looking around but most recipes assume you'll be using whole sichuan peppercorns so I'm not sure about the quantity of oil to use or when it should be added. I have a pretty well stocked supply of sauces and condiments, and an asian market nearby so I'm open to trying pretty much anything.
|
|
#
¿
Feb 24, 2017 12:33
|
|
|
hakimashou posted:I made fuscia dunlop's yuxiang eggplant and that poo poo is right. Made this for the first time for my newly vegetarian parents and it was a great big hit. 10/10. Will fragrantly fish that eggplant in future.
|
|
#
¿
Nov 10, 2017 12:51
|
|
|
Pearl river seems to be the standard brand, or lee kum kee, but I think lkk is much saltier so I never get it myself.
|
|
#
¿
Aug 22, 2018 19:10
|
|
|
They've started selling giant jars of chili crisp in all the local asian supermarkets. Seems like the standard dinky little jar wasn't enough to satisfy the LGM craving.
|
|
#
¿
May 27, 2019 12:03
|
|
|
Magna Kaser posted:wow I've never seen those giant laoganma containers here in China. I'm buying these in Ireland so that really is weird that you don't get in actual China - maybe it's to save on shipping costs?
|
|
#
¿
May 30, 2019 08:54
|
|
|
al-azad posted:I wish I could get them in quantities smaller than "a loving trash bag" but I have to eat fistfuls with literally every meal to not waste them. Yeah, that's how Big Beansprout gets you - I've hardly ever been able to eat my way though a bag of bean sprouts before they go bad and that's while piling them into dinners for 4 days plus just eating them out of the bag as snacks.
|
|
#
¿
Jun 4, 2019 15:39
|
|
|
Pollyanna posted:Chili oil and chinkiang vinegar might be my new favorite combination. I do this, plus a little light soy and sometimes a little honey and it's delicious on basically everything
|
|
#
¿
Jun 9, 2019 14:53
|
|
|
toiletbrush posted:I've got a question. This the sort of thing?  https://www.orientalmart.co.uk/hd-signature-sauce-for-rice- No idea if it's been around for 20 years though
|
|
#
¿
Nov 6, 2019 13:11
|
|
|
I just got a can of bullhead sha cha sauce because all the descriptions sounded amazing. Are there any recipes that really show it off? I was planning to add a dab to some black bean laoganma beef stir fry because why the heck not.
|
|
#
¿
Feb 27, 2020 17:49
|
|
|
I have discovered a new way to eat lao gan ma chili crisp, but I hesitate to share it in case the ghosts of a thousand vengeful Chinese grandmothers descends upon me.  It makes a really really tasty tuna salad if just mix it up with canned tuna and some mayonnaise. You don't really taste the mayo under the lao gan ma but if it's not there, the mix is just too dry. The crispness of the chili adds an excellent crunch. I know it sounds terrible, but it really is tasty. Obviously this is not Chinese cooking, but where else on these forums are people familiar with this magic sauce? Pookah fucked around with this message at 16:58 on Jun 26, 2020 |
|
#
¿
Jun 26, 2020 16:55
|
|
|
SubG posted:I don't mean the giant 5-15 kg size like this: Because its fun to swing the little tub around by the dinky little handle!
|
|
#
¿
Aug 10, 2020 17:54
|
|
|
My (irish, late 60s not a keen cook) mother became a vegan a few years ago and to be a helpful daughter, I came up with a few recipes that are both vegan and tasty for her. One of her favourites is a fried noodle+ veg recipe, that's probably insanely inauthentic but really very tasty. Anyway, a few weeks ago she asked my to make her up a batch because 'it tastes better when you make it" AKA she gets distracted every drat time and overcooks the veg. Feeling experimental, I tweaked it a bit and added some maggi sauce from the chinese supermarket, which as far as I know is basically liquid MSG. Anyway she RAVED about those noodles and kept asking what I'd done differently, so I told her it's MSG. She used to be one of those MSG=Poison people and now? Now she wants all the MSG she can get She adores laoganma too - buys those giant jars two at a time just in case she runs out.edit: these big rear end jars:
Pookah fucked around with this message at 18:23 on Oct 11, 2020 |
|
#
¿
Oct 11, 2020 18:20
|
|
|
I have a fried noodle recipe I came up with that's probably deeply inauthentic, but it tastes really good so... Prep your meat n veg as you like, fry separately if you have a weak burner or in the normal order if it's decent. Add your prepped Noodles and stir in, then the sauce/seasoning is laoganma chili crisp, dark soy, kejap manis, black rice vinegar, msg ( I use that liquid msg I can't remember the name of* maggi sauce!). Proportions are entirely to taste, but in our house it's a very heaped tablespoon of lgm, tablespoon of kejap manis, a splash of dark soy and black rice vinegar, and a sprinkle of msg. This is for a very big bowlful of noodles and whatever. Pookah fucked around with this message at 21:21 on Mar 21, 2021 |
|
#
¿
Mar 21, 2021 19:16
|
|
|
lurker2006 posted:broad issue but I find my stir fried noodle dishes usually end up seeming kind of bland regardless of recipe, am I looking simply at a sauce-noodle ratio problem or is there some obscure technique I haven't grasped or am incapable of on a home range? I jazz up my fried noodles with laoganma, but that has the unfortunate side effect of making everything taste like laoganma. A less dramatic effect is gained with white pepper. This does not sound at all like an authentic chinese spice, but if you are accustomed to fried noodles outside China, then ordinary white pepper is surprisingly enriching.
|
|
#
¿
Apr 14, 2021 21:48
|
|
|
droll posted:OP said it doesn't sound like an authentic Chinese spice (I'm going to extrapolate to meaning 'to western white folks'). They did not say it's not common in Chinese cooking. 2 different meanings. That's what I meant yeah; in these parts white pepper is the thing your Dad puts in his mashed turnips - it really isn't associated at all with chinese cooking. Framboise posted:This is a downside? :P It's a slippery slope that can lead to skipping the recipes and just eating LGM off a spoon. As an aside, I envy all of you who live in places where they aren't just 'chinese restaurants' but rather places cooking specific regional styles. 99% of Chinese places in Ireland will have essentially the same menu, which caters to the palate of irish people in the 1980's - bland or sweet. There was a place in my town that switched from serving the usual range to having a much more interesting menu, but they switched back after a few months. I'm guessing not enough people were willing to try the new things  Fortunately the Chinese population here has increased a lot in the last 20 years, which has led to the opening of a lot of Chinese groceries, so even if the restaurant choice isn't there you can at least attempt to cook a wider range of recipes at home.
|
|
#
¿
Apr 17, 2021 11:04
|
|
|
I bought birds custard powder recently, and it's now just yellow cornflour. The vanilla flavour is almost imperceptible
|
|
#
¿
May 31, 2021 13:33
|
|
|
angerbeet posted:I use it a fair amount at work and just add some more vanilla extract or vanilin powder, or you can add whatever, maple is nice. Oh yeah, that's exactly what I did - loads of extra vanilla AND a first go at the microwave method, which is 1000% more foolproof than stovetop. I hadn't made that kind of custard in years, but I needed it to recreate my Grandma's sherry trifle. (the secret ingredient is more sherry)
|
|
#
¿
Jun 1, 2021 12:07
|
|
|
I found a recipe a while ago for Cantonese wok-fried noodles and it was a total game changer for us. It was from woksoflife. Context: we're in Ireland, so great noodles is probably a very low bar, but these are super super good noodles. They are basically those really good 'plain' fried noodles fron a takeaway. Tip: dry fry the noodles a little cooler than the recipe recommends so you can dry em out a bit more before they burn. Edit: also mix up about 50% extra sauce because your noodles will soak up a lot and you'll want some spare to coat the remainder
|
|
#
¿
Dec 31, 2021 21:11
|
|
|
I genuinely do not understand why non-stick woks exist. A normal wok becomes almost entirely non-stick from ordinary usage, and as far as I know non-stick coatings cannot handle high heat, which I would have thought was a fundamental problem for a wok. However, I know very little about modern non-stick since I haven't had any in the house in 20 year because I have birds, and overheated non-stick coatings will kill them in minutes.
|
|
#
¿
Jan 20, 2022 20:07
|
|
|
Yeah, the fun thing about dry-frying dried chilli's is that while it going to be a bit pepper-sprayish for me, the cook, it's going to be 100% intolerable for anyone who wasn't there for the whole process, so it keeps everyone else out of the kitchen and out from under my feet. It's awesome.
|
|
#
¿
Jun 11, 2022 21:50
|
|
|
Isn't canned gluten mostly labelled "mock duck" and crazy high in sodium? My ma makes seitan pretty often, and I can honestly say if my Irish, terrible cook mother can successfully make seitan, then pretty much anyone can. This is a woman who burns spaghetti. She makes decent seitan. Believe in yourself, you can make better seitan than her.
|
|
#
¿
Apr 28, 2023 21:47
|
|
|
Yeah, I just watched that video, and that dish is 100% about the noodle-making technique. The other ingredients are very simple and plain. It's beautifully stripped-down.
|
|
#
¿
Jul 7, 2023 20:48
|
|
|
Pollyanna posted:Re: woks, is the selection on Amazon any decent or should I bite the bullet and pay $25 for shipping on a $35 wok? full disclosure: I'm only a casual, self-taught not very good cooker of some chinese recipes but I did get a couple of sturdy, very durable medium-sized woks from a local asian store, which supplies businesses as well as the home cook https://www.asiamarket.ie/table-kitchenware/kitchen-utensils/woks.html?product_list_order=name Would you have anything similar reasonably close to hand? It's just nice to get to pick them up to check the weight/feel before you buy
|
|
#
¿
Sep 17, 2023 17:24
|
|
|
Oh I didn't realise Super 88 was an Asian supplies store, what a pain that they only sell woks with weird coatings. Mine are, I think steel, with wooden handles, and they both came coated with a heavy, industrial-type oil that had to be very very thoroughly cleaned off before use. Fun fact: the day I bought the big one, I got a bit of a roof dropped on me on my way home, got taken to hospital in an ambulance, where I was wheeled around in a wheelchair. The whole time I was just clinging to my giant new wok (Roof mostly bounced off me, I was fine)
|
|
#
¿
Sep 17, 2023 17:50
|
|
|
Brilliant! Out of curiosity, I just measured mine, and the one I think of as "big" is only 15 inches across, and relatively shallow. The little one is 10inches and is a lovely deep round bowl shape. A 20 inch wok sounds monstrously big to use at home, so I can see why you weren't keen.
|
|
#
¿
Sep 17, 2023 18:19
|
|
|
I posted before about mixing lgm with a spoonful of mayo and a little chinkiang vinegar into a tin of drained tuna. It sounds nasty but it's really tasty  edit: you know what? I find it more than a little irritating that people are reinventing various types of chinese created chili crisps instead of just supporting the originals. Yes, I prefer to buy giant jars of LGM for 8 euro instead of your dinky little "irish-made" jar of knockoff LGM for 4 euro for a yoghurt-pot sized amount. My very irish, terrible cook mother buys two jars at a time of the huge, 8-inch tall jars. Woman lives on LGM. I told my aunt about it and she can't keep a jar in the house because my cousin eats it from the jar with a spoon every time he passes the fridge. Pookah fucked around with this message at 21:27 on Sep 20, 2023 |
|
#
¿
Sep 20, 2023 20:56
|
|
|
|
| # ¿ Apr 28, 2024 10:16 |
|
|
Sir Sidney Poitier posted:Or supermarket soy sauce at 4x the price of Pearl River Bridge. The one that really drives me nuts is oyster sauce: Hmm, shall I spend 3.95 on 600ml of an oyster sauce that is 30% oysters edit: brand is Maekrua https://www.asiamarket.ie/maekrua-oyster-sauce-600ml.html or "Blue Dragon Oyster Sauce", a commonly found supermarket brand, that about 2 quid for a tiny bottle: quote:Water, Sugar, Hydrolysed Vegetable Protein Powder, Modified Maize Starch, Salt, Dark Soy Sauce [Water, Salt, Sugar, Barley Malt Extract, Defatted Soya Bean Flakes, Colour (Plain Caramel), Yeast Extract, Spirit Vinegar, Wheat], Colour (Plain Caramel), Acidity Regulator (Lactic Acid), Oyster Meat Powder (0.3%) (Mollusc) ...
|
|
#
¿
Sep 20, 2023 21:40
|
|