Chinese food

[DBhomebrew]

Anyone who says there is no such thing as inedible pizza has never been to St Louis.

That's what I'm saying! Processed mozzarella, provolone, and swiss. And salty. Blech. Didn't finish more than two small pieces.

I have found a good NY-style bagel, though. Saturday mornings only. Get on line at 8, store opens at 9, by 10 they're sold out. It's worth it for the taste of home.

 

[NTBeer]

That's what I'm saying! Processed mozzarella, provolone, and swiss. And salty. Blech. Didn't finish more than two small pieces

Hmmmm... not sure I've ever detected any of those actual cheeses in Provel. Always seemed to me that it was more a mix of wood glue and whey.

 

[DBhomebrew]

They're not actual cheeses, they're processed cheese product. It was the coating it left on my teeth that made be stop.

 

[MaxStout]

Anyone who says there is no such thing as inedible pizza has never been to St Louis.

Pizza cheese has be stretchy, not sit there like dried pudding. Provel "cheese"--hard pass.

Edit: came back to put quotation marks around "cheese."

 

[MHBT]

Velveting. There's several methods - for me, the easiest is to coat the sliced chicken in a tsp of baking soda for about 20 minutes, then rinse it off.

Thats it! I just made a quick stir fry and velveted the chicken thats the secret thanks alot

 

[NTBeer]

Thats it! I just made a quick stir fry and velveted the chicken thats the secret thanks alot

Glad to help.

 

[Miraculix]

Totally going to try that too, thanks!

 

[MHBT]

Totally going to try that too, thanks!

I can confirm it works, i partially froze the breast, sliced it thin against the grain, 3/4 tsp baking soda per 8 oz breast, let it sit 20 mins , rinsed, i blanched it in boiling water for 15 seconds then added to stir fry to finish, it was identical in texture to Chinese restaurant, super tender and not dry in the least, im gonna velvet everything now

 

[Hanglow]

Apart from velveting, a lot of takeaways lightly poach the chicken first as you did, then of course they only spend 30 seconds in the wok as its on a 40kW burner. I think the "wok burner" on my cooker is 1 tenth of that .

 

[MHBT]

Apart from velveting, a lot of takeaways lightly poach the chicken first as you did, then of course they only spend 30 seconds in the wok as its on a 40kW burner. I think the "wok burner" on my cooker is 1 tenth of that .

Yeah thats definitely a issue on the home wok, next time im taking my wok out to the 100,000 btu turkey burner

 

[passedpawn]

Totally going to try that too, thanks!

me too!

 

[jcfontario]

I hear ya , real Italian Napoli style pizza is great but its soupy and chewy compared with to NY pizza, and i never had pizza outside of NY in chigaco or other states famed for their pizza

I am surprised by your comment. I have had many Napoli style pizzas in Italy, Europe and even North America, and have never had one that I would call soupy. Always just minimal toppings and crispy. Is this a New York thing?

 

[Hoppy2bmerry]

I'm assuming Long Island has as good of pizza as NYC? Some chefs have migrated here from that way to Detroit. It's lucky to have them around.
I was able to have authentic pizza there many times over a three month period.
One style I don't have any sound reference for is Chicago style. It looks good though.
I thought the Neapolitan was an accurate representation though.

Yup, a fair number of Brooklynites populated Long Island opening pizzerias and Italian bakeries and pork stores.

 

[MHBT]

I am surprised by your comment. I have had many Napoli style pizzas in Italy, Europe and even North America, and have never had one that I would call soupy. Always just minimal toppings and crispy. Is this a New York thing?

To be fair, i did not try lots of different places in italy but the ones i did try soupy and chewy is a good description, utensils were needed as for NY pizza no utensils just fold and eat

 

[MHBT]

Just did some beef, and very happy i found this technique

 

[betarhoalphadelta]

I'm a fan of Chinese food. By which I mean actual Chinese food, not American Chinese food. American Chinese food is overly-sauced and overly-sweet.

 

[MHBT]

I'm a fan of Chinese food. By which I mean actual Chinese food, not American Chinese food. American Chinese food is overly-sauced and overly-sweet.

If you are ever in NYC in chinatown, the peking duck house is proper authentic chinese highly recommended

 

[betarhoalphadelta]

And if you're ever in SF looking for some stellar Sichuan, I highly recommend this place...

https://www.zandyrestaurant.com/

 

[MHBT]

And if you're ever in SF looking for some stellar Sichuan, I highly recommend this place...

https://www.zandyrestaurant.com/

Looks great thanks, i pass thru san Francisco for a annual party my uncle throws up in humboldt county, might just stop there next time, ribs look sick

 

[MHBT]

On a roll, just velveted some chicken thighs for tandoori skewers

 

[betarhoalphadelta]

Sometimes I feel like if you want something done right, you have to do it yourself. So here are some recipes I like :

CUMIN SPARE RIBS - In Taiwan, I found a Hunan restaurant that had these as an appetizer. Their version was different--they cut the ribs into riblets rather than doing them whole. I've made this recipe and you have to ask your butcher to run the slab of ribs long-way through the band saw into either 3 or 4 strips if you want them to be more bite-size than individual long ribs. The spice, the earthiness of the cumin, the tenderness of the ribs with the crisp outer skin due to frying... These are just amazing.

Taiwanese Beef Noodle Soup: In an Instant Pot Or on the Stove - I had this soup while traveling also in Taiwan for business. It was a rainy slightly chilly day, and my coworkers took me to a little hole in the wall joint. I was floored. One of my Taiwanese colleagues says this recipe is spot on, and I love it...

Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai) - This is a great side dish for other Chinese offerings...

Dan Dan Noodles: Authentic Sichuan Recipe - The Woks of Life - A highly traditional Sichuan noodle dish. Be careful if you don't like spice... I did make this once and I sat there just gobbling it up like the demented glutton I am, and my wife was like "I can't eat this". But if you like Sichuan peppercorn and chili oil... Holy hell this is good stuff.

Salt and Pepper Shrimp - Here's going to be one that divides the crowd... Eating shrimp whole, including the shell, head, etc. Some of you have come across this ordering ama ebi (sweet shrimp) at sushi joints, where the chef will deep fry the head for you. But westerners generally have trouble eating shrimp with the shell on. It's a shame--it's crunchy and delicious when done right. This recipe is doing it right.

Garlic Beef and Veggie Ramen - I have no clue whether this is authentic to, well, ANY actual cuisine. I mean, just look at the profile pic of the blog author and that her name is "Chelsea", and let's just say this might not be a 100-year-old family recipe brought over the Pacific. But it's delicious. Note---it's a noodle dish, not a soup. Most people think "soup" when they think ramen.

 

[MHBT]

Sometimes I feel like if you want something done right, you have to do it yourself. So here are some recipes I like :

CUMIN SPARE RIBS - In Taiwan, I found a Hunan restaurant that had these as an appetizer. Their version was different--they cut the ribs into riblets rather than doing them whole. I've made this recipe and you have to ask your butcher to run the slab of ribs long-way through the band saw into either 3 or 4 strips if you want them to be more bite-size than individual long ribs. The spice, the earthiness of the cumin, the tenderness of the ribs with the crisp outer skin due to frying... These are just amazing.

Taiwanese Beef Noodle Soup: In an Instant Pot Or on the Stove - I had this soup while traveling also in Taiwan for business. It was a rainy slightly chilly day, and my coworkers took me to a little hole in the wall joint. I was floored. One of my Taiwanese colleagues says this recipe is spot on, and I love it...

Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai) - This is a great side dish for other Chinese offerings...

Dan Dan Noodles: Authentic Sichuan Recipe - The Woks of Life - A highly traditional Sichuan noodle dish. Be careful if you don't like spice... I did make this once and I sat there just gobbling it up like the demented glutton I am, and my wife was like "I can't eat this". But if you like Sichuan peppercorn and chili oil... Holy hell this is good stuff.

Salt and Pepper Shrimp - Here's going to be one that divides the crowd... Eating shrimp whole, including the shell, head, etc. Some of you have come across this ordering ama ebi (sweet shrimp) at sushi joints, where the chef will deep fry the head for you. But westerners generally have trouble eating shrimp with the shell on. It's a shame--it's crunchy and delicious when done right. This recipe is doing it right.

Garlic Beef and Veggie Ramen - I have no clue whether this is authentic to, well, ANY actual cuisine. I mean, just look at the profile pic of the blog author and that her name is "Chelsea", and let's just say this might not be a 100-year-old family recipe brought over the Pacific. But it's delicious. Note---it's a noodle dish, not a soup. Most people think "soup" when they think ramen.

Mega appreciated im italian so dont mind eating sea critters whole

 

[NTBeer]

Sometimes I feel like if you want something done right, you have to do it yourself. So here are some recipes I like :

CUMIN SPARE RIBS - In Taiwan, I found a Hunan restaurant that had these as an appetizer. Their version was different--they cut the ribs into riblets rather than doing them whole. I've made this recipe and you have to ask your butcher to run the slab of ribs long-way through the band saw into either 3 or 4 strips if you want them to be more bite-size than individual long ribs. The spice, the earthiness of the cumin, the tenderness of the ribs with the crisp outer skin due to frying... These are just amazing.

Taiwanese Beef Noodle Soup: In an Instant Pot Or on the Stove - I had this soup while traveling also in Taiwan for business. It was a rainy slightly chilly day, and my coworkers took me to a little hole in the wall joint. I was floored. One of my Taiwanese colleagues says this recipe is spot on, and I love it...

Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai) - This is a great side dish for other Chinese offerings...

Dan Dan Noodles: Authentic Sichuan Recipe - The Woks of Life - A highly traditional Sichuan noodle dish. Be careful if you don't like spice... I did make this once and I sat there just gobbling it up like the demented glutton I am, and my wife was like "I can't eat this". But if you like Sichuan peppercorn and chili oil... Holy hell this is good stuff.

Salt and Pepper Shrimp - Here's going to be one that divides the crowd... Eating shrimp whole, including the shell, head, etc. Some of you have come across this ordering ama ebi (sweet shrimp) at sushi joints, where the chef will deep fry the head for you. But westerners generally have trouble eating shrimp with the shell on. It's a shame--it's crunchy and delicious when done right. This recipe is doing it right.

Garlic Beef and Veggie Ramen - I have no clue whether this is authentic to, well, ANY actual cuisine. I mean, just look at the profile pic of the blog author and that her name is "Chelsea", and let's just say this might not be a 100-year-old family recipe brought over the Pacific. But it's delicious. Note---it's a noodle dish, not a soup. Most people think "soup" when they think ramen.

Love whole salt and pepper shrimp, though sometimes the legs find their way into my gums. How does the Taiwanese soup compare to pho?

 

[betarhoalphadelta]

Love whole salt and pepper shrimp, though sometimes the legs find their way into my gums. How does the Taiwanese soup compare to pho?

Very different. Pho is a light clear broth, this is much more rich and hearty. This is a stick to the ribs recipe.

 

[earachemyeye69]

The best pizza comes from my backyard BBQ. It’s the best pizza in Dongguan.

 

[earachemyeye69]

Back to the topic of Chinese food……
Here’s a classic dish made with bull penis and rooster nuts. Mmmmm lol.

 

[MaxStout]

Back to the topic of Chinese food……
Here’s a classic dish made with bull penis and rooster nuts. Mmmmm lol.

 

[MHBT]

The best pizza comes from my backyard BBQ. It’s the best pizza in Dongguan.

Looks fantastic

 

[betarhoalphadelta]