The dinner thread - Post Nood(les) - The Something Awful Forums

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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?

Had a tuna steak and wanted to do something different than sashimi or seared, so I thought about frying. Marinated it in soy, mirin, and yuzukosho for a bit, panko coated and deep fried. Also fried a lump of green beans and made a little donburi.

Turned out fantastic, definitely will do this again. Need to do something more with the green beans though, could use more flavor in there.

# ¿ May 27, 2018 12:46

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# ¿ Apr 20, 2024 11:56

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?

Bert Roberge posted:

Why would you be adding any sort of sweetener to eggs in the first place?

Tamagoyaki always has sugar in it. That's the only time I do, and it's necessary if you want it to taste right.

# ¿ Jun 16, 2018 16:22

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?

The Emeril jambalaya recipe is a good starter for your first time imo. If you overcook it it's still edible, it just transforms from jambalaya into Louisiana congee.

# ¿ Jun 24, 2018 05:40

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?

VelociBacon posted:

Just to make sure, you're toasting and grinding the prickly ash (Szechuan peppers) before adding it to the dish and not just throwing in the whole pepper. I love it as well.

Toasting and grinding is an American thing. It's fine, but if you want to make it the way they do here in Sichuan, you toss in a handful of them whole. Or two handfuls. Or a pile of branches of the fresh ones, depending on what you're making. You don't grind Sichuan pepper unless it's being added to a mix like five spice, and they don't toast spices here (which may have something to do with how hot a wok is to begin with).

The strength does vary, and there are at least three different types of Sichuan pepper. I haven't done a side by side comparison, though I got bags of each. The numbing effect is something you build a tolerance to if you eat it often enough. After four years living in Sichuan I have to chew on a small handful of them straight to get even a little tingle.

Grand Fromage fucked around with this message at 18:27 on Jul 13, 2018

# ¿ Jul 13, 2018 18:25

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?

BrianBoitano posted:

What the gently caress dude

I decided to chew on one single one as an experiment after hearing you

I thought I was going to die

They used to make my whole mouth numb when I first moved here. Like I said, you build tolerance over time. By six months or so of eating them more or less every day the effect was much reduced.

# ¿ Jul 14, 2018 19:14

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?

Sex Hobbit posted:

Definitely learned that those calamari spiral guys need to be picked out of the mix after marinating and tossed in at the end.

Oh yeah. Only three ways to do squid: raw, high heat for an absolute maximum of two minutes, or low heat stewing for at least an hour. Anything else is like eating a tire.

# ¿ Sep 18, 2018 00:06

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?

Fill your fuckin' freezer with briskets.

# ¿ Sep 23, 2018 01:28

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?

Lime juice when served too. Acid + salt are your first two things to check when something is off and you aren't sure what.

# ¿ Sep 24, 2018 02:06

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?

Made some dry pot cauliflower with applewood bacon instead of just plain ol pork belly slices.

A pro move which I will be repeating.

# ¿ Nov 8, 2018 01:40

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?

barkbell posted:

Pizza owns. Hell ya is everyone here a Kenji fan

It's hard to go wrong with Kenji as your first stop when trying out something new. He has some recipes I find a little under-flavored, and his Sichuan recipes can be questionable, but he has a high batting average overall.

# ¿ Jan 5, 2019 16:08

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?

Budae jjigae is the most unhealthy trash food in Korea, man. Kimchi jjigae or doenjang jjigae will be much healthier to begin with.

As for thickening, in all the time I lived in Korea I never saw jjigae that was thickened in any way. The liquid is supposed to be thin. But you can pack it with so many ingredients you don't have much broth to deal with anyway, that's how my kimchi jjigae usually ends up. You dump/dip in rice to soak up broth if you don't just chug it.

Grand Fromage fucked around with this message at 23:20 on Jan 20, 2019

# ¿ Jan 20, 2019 23:18

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?

Yep. Your rice is always in a separate bowl so it doesn't get too brothlogged but if you like soaking the rice in the broth anyway then there's not much point.

# ¿ Jan 21, 2019 00:13

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?

Casu Marzu posted:

Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread.

Can't be bothered to make photo-worthy food on a workday. Something that tastes good and has a sub 30 minute prep and cleanup time is what I'm looking for.

A lot of the time I do most of my cooking on Sunday and just have microwaved bowls of leftovers the entire week to avoid even that 30 mins of effort.

# ¿ Feb 18, 2019 00:25

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?

Fried or baked to crispy then tossed with a little salt and pepper makes a real good simple tofu. Smeared with a little good miso is also great.

# ¿ Mar 24, 2019 15:27

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?

Framboise posted:

Huh, really? I always thought it was essentially made of the same style of seasoned rice you'd make nigiri with or something.

Nope. That said, I prefer to use sushi seasoned rice when I make it, or at least to mix the rice with furikake. More flavor is good.

# ¿ May 7, 2019 13:40

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?

Phil Moscowitz posted:

Basically either canned green beans/peas/corn or this

I like the bag of that I saw a couple weeks ago called Japanese Vegetables. Onions, broccoli, carrots, peas. I was very confused.

# ¿ Jun 21, 2019 19:11

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?

Brawnfire posted:

I hate it when they try to put onions in frozen mixes. It's disgusting. Onions aren't meant to be made that way.

I've never tried. I just find it weird how every mix I've seen includes vegetables that do not at all have the same cooking times, but I guess if you're expecting to boil the thing for half an hour it doesn't matter.

And the labeling of course. "Chinese vegetable mix!" with nothing Chinese.

# ¿ Jun 21, 2019 19:41

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?

Doom Rooster posted:

Finally opened up a 14 month old clothbound raw milk Cheschire that I made last year. Awesome. Tastes like a combination between a super sharp cheddar and parmigiano reggiano. Have something like 5lbs of it and will be giving away to friends.

hello am i your friend

# ¿ Jun 21, 2019 21:06

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?

Finally got an eggplant in the garden so decided to make tendon. Also other garden vegetables: green beans, snow peas, mini Japanese turnips, assorted green leaves, and a couple pieces of flounder (not from the garden).

# ¿ Jul 18, 2019 23:38

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?

Cavenagh posted:

Can you clarify what Tendon is? It's obviously not connecting tissue, but a quick google doesn't teach me anything of any use. Good looking thing though.

Tempura donburi. Tempura on rice with a sauce drizzled over it all.

# ¿ Jul 19, 2019 02:05

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?

Olpainless posted:

Smoked bacon seasoned crispy snack chickpeas.

How did you do these? When I tried making crispy snack chickpeas before I either got chickpeas that weren't crispy, or turned into gravel when they cooled down. I always did it from dry soaked and boiled chickpeas, not canned ones.

# ¿ Aug 9, 2019 22:06

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?

The fish market did not have what I wanted so I decided to break out the grill and do some mackerel shioyaki.

Mackerel is the best. So is throwing an eggplant on fire and letting the skin blacken.

# ¿ Aug 10, 2019 01:50

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?

Here's your pro cauliflower move: https://thewoksoflife.com/dry-pot-cauliflower/

Cook the cauliflower more though, you want it browning/blackening a bit. Also idk what the hell bell pepper is doing in this recipe, don't do that. Otherwise it's a solid one.

# ¿ Sep 20, 2019 23:44

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?

Korean BBQ today. Pork and chicken thighs.

# ¿ Sep 22, 2019 00:40

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?

Shrapnig posted:

That�s a weird loving fetish and probably illegal.

Super common snack for kids in Asia. I don't get it either.

# ¿ Sep 28, 2019 05:47

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?

GenericGirlName posted:

Recipe? This is probably one of my favorite foods in the world and I've never considered just making it......

I vouch for this as very typical of your generic Chengdu twice cooked pork: https://blog.themalamarket.com/chengdu-challenge-8-twice-cooked-pork-hui-guo-rou/

I like to add some black peppercorns, star anise, and a stick of cassia to the simmering water. DO NOT add salt or soy sauce though or you will regret it, the final product is plenty salty. Use plenty of oil, it just won't taste right if you try to cut back on the oil.

Some green chili peppers (not super hot) blistered in a nice hot pan then cut into halves are an excellent and common vegetable addition.

Also you can simmer a nice big hunk of belly and freeze single portion slices just fine. That means you're never more than like 20 minutes away from some fresh hui guo rou in your mouth.

# ¿ Oct 9, 2019 07:10

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?

If you don't add chili peppers a legit twice cooked pork isn't a spicy dish. I guess people who literally cannot be in the same room as a pepper might still freak out, but doubanjiang is the only thing in it that has any chili and it's way more like miso than it is like a hot sauce or something.

Most Sichuanese food shouldn't actually be that hot. Straight up lighting your rear end on fire food is more a Hunan or Guizhou thing. Sichuan uses chilies but not particularly hot ones, and not in great numbers (with a few exceptions like laziji).

# ¿ Oct 9, 2019 07:25

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?

Eat This Glob posted:

Holy moly, how hot are those chilies? I looooove heat and that looks like it'd kick (and later, quite affect) my rear end. Looks tasty! Painful, but tasty!

That's like, a fifth the normal amount of chilis for laziji too. Most people don't eat the peppers, I always got weird looks for eating some. They're not super hot.

E: A laziji in Chengdu.

Grand Fromage fucked around with this message at 18:13 on Oct 22, 2019

# ¿ Oct 22, 2019 18:11

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?

Framboise posted:

I see nothing BUT peppers though!

A proper laziji is a heaping platter of dried peppers with a few bits of chicken in it somewhere.

# ¿ Oct 23, 2019 05:12

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?

Had this turkey carcass so tried making a ramen for the first time. Shoyu tare with a lot of lemon juice, and some laoganma. I had some pickled jiangdou so used those too, why not.

I swear there's a lot of noodles under there.

It was... fine for a first attempt. Not great. The broth is kind of weak, and I've never tasted tare on its own so I'm not really sure what I'm aiming for. I will attempt to befriend a ramen chef next time I'm in Japan.

# ¿ Dec 2, 2019 02:50

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?

Doom Rooster posted:

Lemongrass chicken!

Please tell us more.

# ¿ Jan 17, 2020 05:03

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?

Gardener's pie.

# ¿ Jan 17, 2020 05:16

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?

silvergoose posted:

Agreed, and it's less mommyblogging and more "Google seo demands it" I think.

Yeah basically. As long as they keep it all together at the front and I can skip down to the recipe, rather than the two being mixed together, whatever. If you can make money cooking on the internet instead of wage slaving at some garbage job I'm not going to be mad at you.

# ¿ Jan 17, 2020 20:30

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?

Quiet Feet posted:

What's the texture on cooked octopus like? I've only ever had it on nigiri and my wife hates how rubbery it is but I enjoy it.

Sushi octopus has been boiled, the only time I've had straight up raw octopus was as sannakji in Korea. It's always a bit chewy, though you can turn it from pleasantly chewy into chewing on a tire very easily.

# ¿ Feb 15, 2020 20:57

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?

Raikiri posted:

Tonkatsu:

What's that sauce? Looks miso-y but not the Nagoya style.

# ¿ Apr 3, 2020 02:14

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?

Raikiri posted:

https://www.bbcgoodfood.com/recipes/you-it-katsu-curry

Basically this but I passed it through a sieve to smooth it out a bit more, I doubt it's very authentic.

I was saying okay to that sauce until it went loving wild at the end there, lol. There are a lot of different secret ingredients people put in their Japanese curry though. I've never seen coconut milk or maple syrup, but I bet people do it.

This is super good, recommend for your next katsu adventure: https://www.justonecookbook.com/nagoya-miso-katsu/

# ¿ Apr 3, 2020 02:23

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?

Raikiri posted:

That looks better, I'll have to order some Miso as it's not really a common item here outside of Asian markets. Saying that neither is Mirin, Sake or Dashi...

Where are you? It might be hard to get hatcho miso, but I've been able to find it online in the US. Dashi you'll make at home, but for something like this you can just buy the granulated form: https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O It's worth making dashi from scratch for something where it's a star flavor, in this case or in a curry I wouldn't bother. Powdered dashi is pretty good for an instant food.

# ¿ Apr 3, 2020 02:37

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?

Raikiri posted:

UK

There are online suppliers but stock is all over the place right now, understandably.

Makes sense. Good thing is if you're wanting to get into Japanese cooking, the staples you need are all dried/fermented/alcohol and will keep for a while, and you'll use things like dashi, mirin, and sake in most recipes so it's not a specialized investment. And if you want to make Korean food your Japanese pantry will supply like 90% of what you need there too!

# ¿ Apr 3, 2020 02:45

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?

Are you really cooking Chinese food if you don't set off the smoke alarm?

# ¿ Apr 8, 2020 23:08

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# ¿ Apr 20, 2024 11:56

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?

Had a cauliflower so made some 干锅花菜.

# ¿ Apr 14, 2020 01:06

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