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It's the closest we're gonna get to heavy metals in our food, for that authentic Chinese taste.
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Jun 18, 2013 09:12
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Hong shao ruo is so amazing and I keep buying kilos of pork belly so I can make more and more.
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Jul 8, 2013 10:20
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The only time the Chinese I know do this is when parboiling (which makes sense, I guess). Apparently there's a name for this, 汆.
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Aug 18, 2013 10:40
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It's Maggi. Thought it was just a Dutch thing (we dump it in our soups), it's basically soy sauce.
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Aug 26, 2013 15:38
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Spam owns, put it in all the soups.
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Sep 20, 2013 07:44
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I had no idea what soy sauce I have at home, turns out it's Pearl River Delta  Forgive me, caberham.
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Nov 3, 2013 11:21
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Baozi?
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Nov 7, 2013 19:36
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It's everything you ever wished for. Laoganma  (I mostly use it as a condiment)
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Nov 8, 2013 21:21
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Pham Nuwen posted:I made the baozi tonight, it occupied pretty much the entire evening but goddamn there is nothing better than a fresh-baked roll right out of the oven filled with delicious pork. Aren't baozi steamed?
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Nov 12, 2013 09:46
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caberham posted:This. Customs is hit and miss. I usually don't give a drat and bring whatever, but I'm not die hard crazy enough to purely stuff my suit case with noodles or what not. Unlike your colleagues 
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Nov 21, 2013 10:18
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When I brought cheese to Korea for the goons, one of them told me my life was in grave danger for possessing such quantities of fine Gouda cheese. (if you're in Asia and you really need some cheese, get me a plane ticket and I'll get it sorted  )
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Nov 21, 2013 14:19
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I just throw in some pepper flakes.
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Nov 26, 2013 13:40
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Any good gas burners for woks? I just have an induction cooking plate and obviously that's not going to work out (round bottom doesn't transfer the heat, not getting hot enough, can't shake it without losing heat).
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Dec 4, 2013 08:23
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GrAviTy84 posted:I use an sp1 jet cooker. 185k btu. Works very well. ~$40 on amazon. Is this safe to put inside? I don't want to set my kitchen on fire.
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Dec 4, 2013 13:54
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Anybody have any suggestions for food to make for the Spring Festival? I've got the firecrackers and the hongbaos, but no idea about the food.
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Jan 9, 2014 09:03
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Sichuan pepper oil.
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Feb 28, 2014 12:52
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EVG posted:Found a recipe for stir fried chicken & bok choy with Oyster sauce that calls for "1 heaping teaspoon Guilin chili sauce". It's basically just chili peppers, garlic, soybeans, salt, sugar and sesame. So any sauce should suffice, especially since it's just a teaspoon. Main difference with the regular chili bean sauce is that that one contains some fermented beans.
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Sep 9, 2014 14:01
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caberham posted:Good luck getting seafood in Sichuan Excuse me but my fish covered with peppers and peppers and peppers differs
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Nov 3, 2014 17:53
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Any advice on roasting a goose? I'm mostly thinking about the marinade for the insides while the skin is drying. e: Goose, not duck. I know my way around a duck. vanity slug fucked around with this message at 04:34 on Dec 7, 2014 |
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Dec 6, 2014 13:32
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Did I really post duck when I meant goose? I'm not even drunk.
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Dec 6, 2014 20:16
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Enjoy your cancerous wok hei
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Dec 12, 2014 12:42
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Arglebargle III posted:I always get pixian doubanjiang but that's more of a "thing" than a brand I guess? This one: 
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Dec 13, 2014 12:56
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Adult Sword Owner posted:None of my kitchen equipment has the word "jet" in it, I feel so inadequate. Well, grab a permanent marker and sort that out. I put it on my bench scraper.
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Jan 19, 2015 21:39
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Serious Eats posted a thing about Xi'an style chicken wings. Looks good! http://www.seriouseats.com/2015/01/the-food-lab-crispy-oven-fried-chicken-wings-xian-superbowl-buffalo-snack.html
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Jan 28, 2015 17:46
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Yeah, I just use ground meat as well. Hell, sometimes I don't even use meat at all.
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Feb 2, 2015 08:00
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I accidentally bought pork intestines. What the hell do I do with this, besides stuffing them?
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Feb 17, 2015 10:50
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bamhand posted:Large or small? Deep fry if large. Small
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Feb 17, 2015 16:04
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Everything. That's not a joke.
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Feb 18, 2015 22:53
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tonberrytoby posted:How do you make this?
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Mar 4, 2015 16:43
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Nickoten posted:This may be a stupid question, but is there a reason we chop garlic and ginger into chunks or slice them thinly for aromatics rather than grating them? It seems like they would dissolve into the oil faster that way. I ask this because my parents (Trinidadians) also use Chinese-style aromatics in their Caribbean cooking and they always do chunks instead of thin slices for aromatics. Can someone explain this to me? Different cuts of garlic will have different flavours. Grated garlic BURNS. Kenji has more details: http://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html
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Mar 25, 2015 19:55
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I'm making some char siu sous vide. 16 hours at 60C (pork belly). Will report on results tomorrow.
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Mar 25, 2015 22:18
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It wasn't char siu but it was good. Will try again with pictures later for the benefit of the thread.
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Mar 27, 2015 09:18
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i just use 镇江香醋
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Apr 14, 2015 15:55
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caberham posted:
That sauce was genuinely one of the worst things I've ever tried. The mapo tofu at Chen Mapo was decent but not that special.
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Apr 22, 2015 07:07
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It's kinda like chou doufu, according to my gf.
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Aug 6, 2015 08:32
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Grand Fromage posted:Okay but what's an example way you'd use it in cooking? Is it supposed to be a topping or does it add something to the dish? She uses it as a topping, especially good for porridge apparently. Or to make the base sauce for hotpot. Or as a snack, but that's kinda weird.
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Aug 6, 2015 08:49
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We can't get Japanese rice over here, but Korean is decent as well. They're basically the same anyway.
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Oct 27, 2015 12:51
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Anyone here made doubanjiang before? Any preferred recipes? I'm not quite sure which chilies I should use (fresh ones, obviously).
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Oct 31, 2015 21:32
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Grand Fromage posted:Good doubanjiang ages for literally years. Even a real basic one is six months minimum. I think that's one of those things like soy sauce where it's just not worth the trouble. I've got a fermentation pot I'm not gonna use for a while, and I've always wanted to make it, so I figured why not.
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Nov 1, 2015 08:57
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| # ¿ Apr 28, 2024 16:27 |
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I just drink from the bowl.
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Nov 3, 2015 17:55
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