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Grand Fromage posted:I lived way south in Ulsan and her food all tastes wrong to me too. I just don't think she's good at it. Never been to Yeosu though. I think this is the thing for me, too. Her recipes are just not right. I can't say they are bad, since I made one a while back (I forget which) and it was fine, but it wasn't what I would get at a traditional Korean restaurant (in the states/LA/PDX). But I do like her attitude.
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Mar 28, 2021 19:02
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I've never made anything of Maangchi's but she could cook dirt and I'd still watch it, she's just really enjoyable.
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Mar 28, 2021 19:26
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Grand Fromage posted:It's like when someone I know got a baked potato in Korea and the cook, not knowing what sour cream was but having seen a picture of a baked potato before, put a scoop of vanilla ice cream in the middle. Beautiful. Was it good?
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Mar 28, 2021 20:03
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Bruceski posted:I don't usually use horseradish sauce. If even that small amount's overwhelming is there a way to take the edge off or should I just write it off as out of my league? I'm not going to throw it out without experimenting on a few meals where it won't ruin the whole dish, but I figure I may as well ask. Horseradish mashed potatoes go very well with roast beef or steak, and you can dilute the pungency to taste. I found this link about using up a bottle of horseradish (it seems specifically tailored to your situation) - https://www.cookinglight.com/food/recipe-finder/horseradish-recipes The deviled eggs (omit the bacon) look good, as does the slaw. Horseradish is used in some eastern European cream soups. The stuff lasts forever really,
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Mar 28, 2021 23:40
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Can anyone recommend an online grocery in the US for ordering condiments like Chinese black vinegar and hot chile-crisp? They're available from Amazon but I've had problems ordering food items from there.
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Mar 29, 2021 16:20
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McCracAttack posted:Can anyone recommend an online grocery in the US for ordering condiments like Chinese black vinegar and hot chile-crisp? They're available from Amazon but I've had problems ordering food items from there.
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Mar 29, 2021 16:34
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TychoCelchuuu posted:I've never used it, but The Mala Market is a popular one. But if you know anyone who lives near a Chinese grocery store I'd just have them buy stuff and ship it to you. You could pay them a ton of extra money and it would still be cheaper than The Mala Market. lol  Ain't that just the way? Still, this seems like what I was after so I'll just keep an eye on it. Thanks.
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Mar 29, 2021 16:50
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I'm not sure if it is just because of Brian David Gilbert and Chinese Cooking Demystified or if there's an upstream cause, but it seems like the entire planet is horny for Lao Gan Ma right now.
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Mar 29, 2021 16:54
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If rubes like me are hearing about it then it's definitely having a "moment".
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Mar 29, 2021 17:00
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Wow, imagine actually knowing the name of that and not just calling it "angry lady"
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Mar 29, 2021 17:01
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Scientastic posted:Wow, imagine actually knowing the name of that and not just calling it "angry lady" I'm glad things are different but I'd like it if people stopped buying all the chili crisp.
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Mar 29, 2021 17:21
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It's actually just my mother who's buying it all. She buys 3 of the giant 800g jars of chili crisp at a time, gets antsy if they only have the normal sized jars because 'they run out so fast'.
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Mar 29, 2021 19:21
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Pookah posted:It's actually just my mother who's buying it all. Your mom is cool and good.
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Mar 29, 2021 20:53
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I have been ordering peppercorns and the ground chilis for making my own chili oil from Mala market and they seem to have good quality stuff but I wouldn't rely on them for everything.
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Mar 29, 2021 22:22
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Mala Market is great but only buy stuff there you can't get elsewhere/they have better quality of, like baoning vinegar or their chilies or huajiao or whatever. Something like laoganma or yibin yacai is the same everywhere but Mala Market charges way higher prices.
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Mar 29, 2021 22:26
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Corla Plankun posted:I'm not sure if it is just because of Brian David Gilbert and Chinese Cooking Demystified or if there's an upstream cause, but it seems like the entire planet is horny for Lao Gan Ma right now. can confirm that BDG got my spouse into laoganma, we'd had it before but I never cooked enough specific regional Chinese food to justify getting a jar and then pepcorn came along now pepcorn is one of the few foods my mom can taste six months on from covid laoganma good
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Mar 30, 2021 00:02
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I have an old family recipe that calls for flour-dredging and then sautéing chicken, and then using that pan (and all of the oil, flour, and flavor) as the starter for a sauce. After that, the recipe is basically to fry up some ginger and garlic in that same pan, add honey, and then other sauce mix stuff (which includes a bit of corn starch.) My wife has been vegetarian for years, and I'm now mostly-vegetarian, and practically all vegetarian in my cooking. The first time we made this recipe, I felt sauce definitely wasn't as flavorful. Any suggestions on how to get back some of the flavor and texture that comes from the frying process?
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Mar 30, 2021 19:14
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You could try experimenting with Better than Bouillon "no chicken"
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Mar 30, 2021 19:50
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i like nice words
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Also, in your vegetarian version did you brown the flour? You should basically make a brown roux yeah?
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Mar 30, 2021 22:31
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Maybe fry up some mushrooms? That's adding more texture, but should also add a decent amount of flavor. Also kind of a weird experimental suggestion, but a while ago I experimented with adding ground freshly roasted sunflower seeds to sauces. My mom would make meatballs when I was growing up and she'd fry them in a pan with oil then cook them in some tomato sauce. I thought the seeds added a bit of that meaty/bready/fried flavor the meatballs had. I just toasted a couple tablespoons or 1/4 cup or something like that of raw sunflower seeds in a pan until they were a tan color and aromatic, ground them in a mortar & pestle, then added it to my sauce.
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Mar 31, 2021 03:42
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Just go straight to the source and add a pinch of MSG 
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Mar 31, 2021 04:33
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What spices should I add to my ground beef for a spicy burger?
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Mar 31, 2021 07:47
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Finely chopped fresh chillies
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Mar 31, 2021 08:05
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Mycroft Holmes posted:What spices should I add to my ground beef for a spicy burger? It depends? If you just want it hot, add chillis like the guy said. However, all chillis are not created equal, make sure you get something the right heat for you. If you want layers of heat, add a bunch of fresh black pepper and fresh minced garlic too. You can also add pepper sauce to ketchup, or something like sriracha to mayo depending on how you feel about sauces on your burger. Really peppy mustard might also be a good bet, or fresh horseradish or wasabi. If you want something reminiscent of a particular country’s cooking, there’s nothing to stop you going crazy and making something like a lamb burger with ras el hanout and roasted apricots or a wagyu burger with togarishi and shredded daikon.
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Mar 31, 2021 13:58
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Harissa paste would be a fantastic addition, especially if you plan on grilling the burger over charcoal.
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Mar 31, 2021 14:42
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Pull a Sohla and be non-white while making plain Jane (delicious) traditional burgers and then when people demand to know what ethnic spices you added to give it that extra zing, just make something up.
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Mar 31, 2021 15:45
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Happiness Commando posted:Pull a Sohla and be non-white while making plain Jane (delicious) traditional burgers and then when people demand to know what ethnic spices you added to give it that extra zing, just make something up.  I forgot that was a thing that happened
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Mar 31, 2021 16:05
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Casu Marzu posted:Just go straight to the source and add a pinch of MSG 
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Mar 31, 2021 16:07
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Happiness Commando posted:Pull a Sohla and be non-white while making plain Jane (delicious) traditional burgers and then when people demand to know what ethnic spices you added to give it that extra zing, just make something up. Just omit spices from whatever you're cooking and call it [whatever]-English fusion.
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Mar 31, 2021 16:07
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Scientastic posted:Finely chopped fresh chillies This, or a little 4oz can of diced Hatch green chilies mixed in with the meat (or spooned on top of the finished burger if you're feeling lazy).
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Mar 31, 2021 17:14
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I can speak for veggie burgers but yeah when I make them from scratch I love to mix in some mushroom powder, some diced chilis (whatever I have on hand but I'm really fond of serranos for this) and if I have fresh horseradish a good portion of that, freshly grated.
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Mar 31, 2021 19:44
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Casu Marzu posted:Edit: Also Real strong "guacamole recipe with peas in it" energy there.
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Mar 31, 2021 19:51
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sean10mm posted:Real strong "guacamole recipe with peas in it" energy there.  Is the NYT food section designed to piss you off to drive up engagement, or are they truly incompetent?
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Mar 31, 2021 20:02
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Lester Shy posted:
¿Porque no los dos?
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Mar 31, 2021 20:14
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Mods, please change my name to The Champignon.
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Apr 1, 2021 20:38
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Bruceski posted:Instead of getting a way too large amount of horseradish root for my Passover seder tonight, I picked up a small jar of horseradish sauce as a "close enough" substitute. Thing is, the only option without corn syrup (no corn on Passover) was extra hot, and even a small amount (about the size of a large pea) went straight to my sinuses and... well, really not fun. Definitely caught me off guard, I don't have an issue with the basic root in other years, wasn't expecting something so concentrated and intense. Update: Mixed it about 1:2 with yoghurt and that worked. Still has some kick on the backend but that's something I can expect and deal with. It's interesting, I grew up with hot food in New Mexico and while I don't like stuff too hot (mainly because in store salsas and such heat is usually used as a replacement for flavor) I can usually manage it enough to say "I prefer otherwise". This was the first time something intended to be eaten (ie not "sign a waiver" hot wings fpr testosterone demonstration purposes) completely laid me out like that.
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Apr 1, 2021 21:36
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Bruceski posted:Update: Mixed it about 1:2 with yoghurt and that worked. Still has some kick on the backend but that's something I can expect and deal with. I enjoy punishingly spicy foods, but horseradish is a different beast. When I had COVID, the first thing I tried that I could taste was wasabi paste and I made the mistake of eating too much of it as a result. Lesson learned.
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Apr 1, 2021 22:06
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iirc stuff like wasabi and horseradish are spicy in a different way than the traditional capsaicin pepper way
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Apr 1, 2021 22:17
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Not sure what it is but yeah, horseradish, wasabi and mustard have the same kind of spiciness. I've always experienced it as a quick, sharp top note, goes straight to the back of the sinuses.
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Apr 1, 2021 22:30
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Yes, horseradish, mustard and wasabi are spicy because of a chemical that is extremely volatile, so it affects you differently to capsaicin, which is fat soluble. Not only do you get a different sensation of heat, but the horseradish feeling comes and goes very quickly, whereas the chilli heat builds up additively. There’s a neat little explainer here: https://justenoughheat.com/education/behind-the-burn/
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Apr 1, 2021 22:31
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