Topic: FAO: White people that enjoy Chinæ food
Anonymous A started this discussion 9 years ago #61,554
Is soy sauce too spicy? Also, is duck sauce too spicy ??
Anonymous B joined in and replied with this 9 years ago, 7 minutes later[^] [v] #777,239
White rice is too spicy.
Anonymous A (OP) replied with this 9 years ago, 5 minutes later, 13 minutes after the original post[^] [v] #777,240
Anonymous B replied with this 9 years ago, 1 minute later, 14 minutes after the original post[^] [v] #777,242
cccuuunnttt !yDoooooooo joined in and replied with this 9 years ago, 1 minute later, 16 minutes after the original post[^] [v] #777,245
No and no. I get my Chinese food extra spicy!
Anonymous A (OP) replied with this 9 years ago, 1 minute later, 18 minutes after the original post[^] [v] #777,247
@777,242 (B)
Crazy for being able to handle white rice, soy sauce, and duck ? sauce? Absolutely not.
Crazy for being able to handle white rice, soy sauce, and duck ? sauce? Absolutely not.
WSD !m2cp3rR5zw replied with this 9 years ago, 1 minute later, 20 minutes after the original post[^] [v] #777,249
Anonymous D joined in and replied with this 9 years ago, 45 seconds later, 21 minutes after the original post[^] [v] #777,250
@777,245 (cccuuunnttt !yDoooooooo)
> No and no. I get my Chinese food extra spicy!
is extra spicy less spicy than McDonald dressing?
> No and no. I get my Chinese food extra spicy!
is extra spicy less spicy than McDonald dressing?
Anonymous E joined in and replied with this 9 years ago, 3 minutes later, 24 minutes after the original post[^] [v] #777,251
How many ducks do they have to kill and chop up to make duck sauce?
Anonymous A (OP) replied with this 9 years ago, 18 minutes later, 42 minutes after the original post[^] [v] #777,254
@777,249 (WSD !m2cp3rR5zw)
Lol. I hate Meta. He's your typical fat white guy. He abuses his white privileges, as well.
@previous (E)
Billions if not trillions are killed but the sauce is made from boiling their bones, so it's practically gelatin.
Lol. I hate Meta. He's your typical fat white guy. He abuses his white privileges, as well.
@previous (E)
Billions if not trillions are killed but the sauce is made from boiling their bones, so it's practically gelatin.
cccuuunnttt !yDoooooooo replied with this 9 years ago, 25 minutes later, 1 hour after the original post[^] [v] #777,259
Anonymous F joined in and replied with this 9 years ago, 5 minutes later, 1 hour after the original post[^] [v] #777,260
@previous (cccuuunnttt !yDoooooooo)
American "Chinese" food is not "spicy". Real Chinese food can be truly spicy.
> inb4 Syntax copies and pastes entire Wikipedia article on Chinese food
American "Chinese" food is not "spicy". Real Chinese food can be truly spicy.
> inb4 Syntax copies and pastes entire Wikipedia article on Chinese food
Anonymous G joined in and replied with this 9 years ago, 6 minutes later, 1 hour after the original post[^] [v] #777,261
No.
Syntax joined in and replied with this 9 years ago, 7 minutes later, 1 hour after the original post[^] [v] #777,263
@777,260 (F)EyE in fact am making my famous King Kong Kung Pau Tangerine Beef2nite
It will be loaded with these. You cut off the stem and put in wok and toast them for a smoky flavor/aroma and I use them liberally
Left over very rare beef so stir frying finishes the cooking - Egg white then corn starch and in oil till just krispy then sauce with Tangerine dried peel and some fresh peel touch of soy sauce and Chicken broth and Chilies go in last - Usually 2 make it truly authentic Chinese I add some Grand Marnier because we all no it cannot really be Chinese without such
Anonymous D replied with this 9 years ago, 3 minutes later, 1 hour after the original post[^] [v] #777,265
@previous (Syntax)
> EyE in fact am making my famous King Kong Kung Pau Tangerine Beef2nite
>
> It will be loaded with these. You cut off the stem and put in wok and toast them for a smoky flavor/aroma and I use them liberally
>
> Left over very rare beef so stir frying finishes the cooking - Egg white then corn starch and in oil till just krispy then sauce with Tangerine dried peel and some fresh peel touch of soy sauce and Chicken broth and Chilies go in last - Usually 2 make it truly authentic Chinese I add some Grand Marnier because we all no it cannot really be Chinese without such
beef2nite
> EyE in fact am making my famous King Kong Kung Pau Tangerine Beef2nite
>
> It will be loaded with these. You cut off the stem and put in wok and toast them for a smoky flavor/aroma and I use them liberally
>
> Left over very rare beef so stir frying finishes the cooking - Egg white then corn starch and in oil till just krispy then sauce with Tangerine dried peel and some fresh peel touch of soy sauce and Chicken broth and Chilies go in last - Usually 2 make it truly authentic Chinese I add some Grand Marnier because we all no it cannot really be Chinese without such
beef2nite
Syntax replied with this 9 years ago, 2 minutes later, 1 hour after the original post[^] [v] #777,266
The Witch Doctor !6W1Zpe4MCM joined in and replied with this 9 years ago, 5 minutes later, 1 hour after the original post[^] [v] #777,268
@777,263 (Syntax)
Dried child's like that are not very spicy though. Use them raw and you will impress me.
Dried child's like that are not very spicy though. Use them raw and you will impress me.
Syntax replied with this 9 years ago, 16 minutes later, 1 hour after the original post[^] [v] #777,272
@previous (The Witch Doctor !6W1Zpe4MCM)
Your education in cooking is just dumb as all fuck. Hit Google for detailed reasons why drying a Chile does not NOT not change the Caspian level
"What happens to a chili that dries: It shrinks in size. If you have the same amount of flavor, in a smaller area, the taste of the chili is more concentrated, and so the taste will be stronger."
And of all people who lived in a truly horrid FOWL DISGUSTING place in China the one thing you should have learned is DRY vs Fresh - Dry as with say Mushrooms like Shiitake - Its a different texture and many dishes use a mix of Fresh and dried as each has a very different texture - Its all about Mouth Feel. Dried Mushroom's end up with a more concentrated flavor - Fresh are more silky.
Chilies much the same - One wood NEVER EVER use Fresh Red Chile's for Kung Pau.
Also notice I said I am using Fresh Tangerine Peel along with Dried and Dried because again the Flavor is concentrated and each offers a different mouth feel. Dried is chewy - Fresh not so much.
Also if one no's what one is doing one does not just buy a random bag or bin of the Chile's. The very best in USA come from Hatch New Mexico.
Not just dried but FRESH Dried cause over time the Chilies oxidize and get ugly - One wants a shiny appearance
Oh and anyone that writes a cookbook and says discard the seeds because the seeds have all the heat? Pure BS. You can take the seeds from a Ghost Chile and they have ZERO heat just like a Bell Pepper - er best to wash the outsides to do that test, as the filament that connects the seed to the pod has the same heat as the pod so that oil from that filament may be on the seeds - Wash them and chew away. No HEAT.
Your education in cooking is just dumb as all fuck. Hit Google for detailed reasons why drying a Chile does not NOT not change the Caspian level
"What happens to a chili that dries: It shrinks in size. If you have the same amount of flavor, in a smaller area, the taste of the chili is more concentrated, and so the taste will be stronger."
And of all people who lived in a truly horrid FOWL DISGUSTING place in China the one thing you should have learned is DRY vs Fresh - Dry as with say Mushrooms like Shiitake - Its a different texture and many dishes use a mix of Fresh and dried as each has a very different texture - Its all about Mouth Feel. Dried Mushroom's end up with a more concentrated flavor - Fresh are more silky.
Chilies much the same - One wood NEVER EVER use Fresh Red Chile's for Kung Pau.
Also notice I said I am using Fresh Tangerine Peel along with Dried and Dried because again the Flavor is concentrated and each offers a different mouth feel. Dried is chewy - Fresh not so much.
Also if one no's what one is doing one does not just buy a random bag or bin of the Chile's. The very best in USA come from Hatch New Mexico.
Not just dried but FRESH Dried cause over time the Chilies oxidize and get ugly - One wants a shiny appearance
Oh and anyone that writes a cookbook and says discard the seeds because the seeds have all the heat? Pure BS. You can take the seeds from a Ghost Chile and they have ZERO heat just like a Bell Pepper - er best to wash the outsides to do that test, as the filament that connects the seed to the pod has the same heat as the pod so that oil from that filament may be on the seeds - Wash them and chew away. No HEAT.
The Witch Doctor !6W1Zpe4MCM replied with this 9 years ago, 1 hour later, 3 hours after the original post[^] [v] #777,279
Meta joined in and replied with this 9 years ago, 1 minute later, 3 hours after the original post[^] [v] #777,280
WSD !m2cp3rR5zw replied with this 9 years ago, 42 minutes later, 3 hours after the original post[^] [v] #777,284
Anonymous K joined in and replied with this 9 years ago, 1 hour later, 5 hours after the original post[^] [v] #777,299
I would make a baby cry for some general tsos chicken..
Green !BEERiVqJJw joined in and replied with this 9 years ago, 29 minutes later, 6 hours after the original post[^] [v] #777,309
?????????????????
Kafir !!96iJ6Epr+ joined in and replied with this 9 years ago, 13 minutes later, 6 hours after the original post[^] [v] #777,314
@777,260 (F)
The spiciest stuff I ever had was Korean, but you had to be pretty persistent with telling them what you wanted, that is if you're as pale as the driven snow.
The spiciest stuff I ever had was Korean, but you had to be pretty persistent with telling them what you wanted, that is if you're as pale as the driven snow.
Anonymous N joined in and replied with this 9 years ago, 40 minutes later, 7 hours after the original post[^] [v] #777,317
Tired shtick
Anonymous D replied with this 9 years ago, 1 hour later, 8 hours after the original post[^] [v] #777,334
@777,272 (Syntax)
> Your education in cooking is just dumb as all fuck. Hit Google for detailed reasons why drying a Chile does not NOT not change the Caspian level
>
> "What happens to a chili that dries: It shrinks in size. If you have the same amount of flavor, in a smaller area, the taste of the chili is more concentrated, and so the taste will be stronger."
>
> And of all people who lived in a truly horrid FOWL DISGUSTING place in China the one thing you should have learned is DRY vs Fresh - Dry as with say Mushrooms like Shiitake - Its a different texture and many dishes use a mix of Fresh and dried as each has a very different texture - Its all about Mouth Feel. Dried Mushroom's end up with a more concentrated flavor - Fresh are more silky.
>
> Chilies much the same - One wood NEVER EVER use Fresh Red Chile's for Kung Pau.
> Also notice I said I am using Fresh Tangerine Peel along with Dried and Dried because again the Flavor is concentrated and each offers a different mouth feel. Dried is chewy - Fresh not so much.
>
> Also if one no's what one is doing one does not just buy a random bag or bin of the Chile's. The very best in USA come from Hatch New Mexico.
>
> Not just dried but FRESH Dried cause over time the Chilies oxidize and get ugly - One wants a shiny appearance
>
> Oh and anyone that writes a cookbook and says discard the seeds because the seeds have all the heat? Pure BS. You can take the seeds from a Ghost Chile and they have ZERO heat just like a Bell Pepper - er best to wash the outsides to do that test, as the filament that connects the seed to the pod has the same heat as the pod so that oil from that filament may be on the seeds - Wash them and chew away. No HEAT.
lol
> Your education in cooking is just dumb as all fuck. Hit Google for detailed reasons why drying a Chile does not NOT not change the Caspian level
>
> "What happens to a chili that dries: It shrinks in size. If you have the same amount of flavor, in a smaller area, the taste of the chili is more concentrated, and so the taste will be stronger."
>
> And of all people who lived in a truly horrid FOWL DISGUSTING place in China the one thing you should have learned is DRY vs Fresh - Dry as with say Mushrooms like Shiitake - Its a different texture and many dishes use a mix of Fresh and dried as each has a very different texture - Its all about Mouth Feel. Dried Mushroom's end up with a more concentrated flavor - Fresh are more silky.
>
> Chilies much the same - One wood NEVER EVER use Fresh Red Chile's for Kung Pau.
> Also notice I said I am using Fresh Tangerine Peel along with Dried and Dried because again the Flavor is concentrated and each offers a different mouth feel. Dried is chewy - Fresh not so much.
>
> Also if one no's what one is doing one does not just buy a random bag or bin of the Chile's. The very best in USA come from Hatch New Mexico.
>
> Not just dried but FRESH Dried cause over time the Chilies oxidize and get ugly - One wants a shiny appearance
>
> Oh and anyone that writes a cookbook and says discard the seeds because the seeds have all the heat? Pure BS. You can take the seeds from a Ghost Chile and they have ZERO heat just like a Bell Pepper - er best to wash the outsides to do that test, as the filament that connects the seed to the pod has the same heat as the pod so that oil from that filament may be on the seeds - Wash them and chew away. No HEAT.
lol