Wok this way. The Chinese food thread.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I live in a lovely apartment with a lovely glass stove top, is there any way for me to start wokking or am I boned

# ¿ Sep 14, 2017 01:45

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# ¿ Apr 23, 2024 08:51

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I'm back friends, looking for opinions/preferences on veggies in twice cooked pork! I personally prefer scallions and red peppers, but I've seen a few recipes suggest onions as well.

# ¿ Sep 28, 2017 23:34

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

If you've been trying for that long with no success wouldn't it be better to just ask the restaurant people

# ¿ Oct 1, 2017 02:32

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Made the Mission Chinese mapo tofu, then visited SF's Mission Chinese and ordered the mapo tofu and the kung pao pastrami. Oddly, the tofu I made at home was much better imo. The prices being incredibly high for Chinese (15 for mapo, 18 for the pastrami, rice not included) probably didn't help.

Human Tornada wasn't kidding about this stuff being meaty. Really tasty stuff but it really hosed with my mental estimate of the proper mapo tofu:rice ratio because it was so strong.

# ¿ Nov 20, 2017 06:48

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Amergin posted:

The gently caress?

Y'all, y'all, if you ever pay >$10 for mapo dofu anywhere in the US, you are getting ripped off to the point where you just lost all face for yourself, your family, and your entire lineage front-to-back. And even $10 is a rip-off, poo poo should be like $6 at most. That's like paying $10 for... I don't know, red beans and rice. I don't give a poo poo if they put a beer in it, that beer is probably worth more than mapo dofu should ever be (and is probably better just straight up drinking).

Yeah I was making faces looking at the numbers on the menu but I was already there and it was for science.

# ¿ Nov 20, 2017 09:42

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I didn't expect to spark a debate like this, I was just commenting on the prices because I've never seen them that high (especially for the amount I got).

The main thing I thought was strange was that the version I made following the restaurant's own recipe tasted and looked absolutely nothing like the version I got.

# ¿ Nov 29, 2017 21:34

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

What's the secret to swirling egg into a soup? When I tried it this weekend I just got a cloudy (still delicious) soup with a few clumps of egg in it instead of clear broth with long ribbons of egg. I just beat the egg and poured it in as slowly as I could while stirring the soup in a clockwise direction.

# ¿ Jan 17, 2018 22:55

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I saw this guy linked in another thread and I've been obsessively watching his videos. I'm sure he's been mentioned here before but it's great stuff.

https://www.youtube.com/watch?v=w6LizZVFEGg

# ¿ Sep 15, 2018 05:57

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I'm having trouble with sichuan peppercorns. I find the tingle is way too weak compared to what I know from good restaurants, but if I try to increase the amount I find the taste gets overwhelmingly sharp and bitter. Is it just a matter of bad shells or am I loving up somehow (more inclined to believe the latter tbh)?

# ¿ Jan 28, 2019 05:42

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Thanks for the replies guys. I was grinding em up in a spice grinder then frying them before cooking everything else, and I got them from Penzey's, a local Asian market, and another online spice retailer. They were all probably around a few months from time of purchase, at least, when I used them. I'll keep your advice in mind next time I give it a go.

# ¿ Jan 31, 2019 07:33

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

How long do szechuan peppercorns go before they start to lose their scent? Usually whole spices stay good for more or less forever but these seem to be kind of in a grey area.

# ¿ May 29, 2019 06:10

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I wanna make a really ma la-ey sauce as a sample for a friend of mine who's curious about numbing spice. Is there something I could whip up real quick to jar up and give to him?

# ¿ Sep 23, 2019 00:16

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# ¿ Apr 23, 2024 08:51

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

When I'm grinding Sichuan peppercorns, they break down into extremely fine powder and then a bunch of yellow husks kinda shaped like half-moons. Should I be sifting these husks out? These aren't the black seeds, before anyone asks.

# ¿ Apr 18, 2024 19:14

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.