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  1. #176
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    Quote Originally Posted by surasak View Post
    If you're looking for a quick way to spice up a wok-based dish try some of this:



    In Chinese this oil is called 'hong you' (which should be pronounced like hong yow - similar to row) and is made by steeping chilis in soybean oil then bottling the results. Fucking hell, as Gordon would say, this shit's like chemical warfare. You definately will need good ventilation if you use this; simply use in place of the oil you'd normally use for stir-frying for an extra spicy kick to your meal.
    Is this usually available at an Asian market? We have about a dozen really well-stocked Asian markets in Atlanta, if I know what to look for I'm usually successful.

  2. #177
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    man with no head's Avatar
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    Yes, typically on the same aisle as the sesame oil, cooking wines, vinegars, and others like that. Just look for a red oil and you'll know you've found it. Good way to add some kick to a dish if you don't want to use actual chilis.

  3. #178
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    man with no head's Avatar
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    Been awhile since I posted anything here (due to changes in employment) so here's something new: Drunken Chicken.

    Simple enough. Boil or steam chicken until cooked, drop immediately in cold water to stop the cooking process. When cool cut up into pieces, arrange on a plate with steep sides, cover with sherry or Shaoxing cooking wine, refrigerate for 3-24 hours. Serve cold with rice. Mmmmm.








  4. #179
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    man with no head's Avatar
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    This is sa cha sauce with green beans. Sa cha sauce is something like shrimp paste but with more of a barbeque taste to it...it's made from shrimp, fish, and other ingredients and is tasty with vegetarian dishes.




  5. #180
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    Sa cha sauce

    Sounds like a nice change from the same old oyster or blk bean sauce. I'll look for it.

  6. #181
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    man with no head's Avatar
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    Look for a silver can or bottle with a bull's head on it. There are several imitations that aren't as good as this one.

    See the bottle here:

    Bulls Head BBQ Sauce 

  7. #182
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    A faux Chinese dish, but, good to eat nevertheless:

    Cashew Chicken (recipe upon request):


  8. #183
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    man with no head's Avatar
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    Coming up soon: standing rib roast (if only I had a proper baking pan I would make some Yorkshire pudding as well):


  9. #184
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    Quote Originally Posted by surasak
    I would make some Yorkshire pudding as well
    Some nice dumplings should do instead.

  10. #185
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    So, let's see how it turned out:

    First, bring to room temperature and tie it up to allow for more even cooking. Sear the sides in some olive oil for about 2 minutes per side. Coat liberally with coarse ground salt and pepper. Put in oven, set temperature to 200F and cook until the inner temp reaches 140F for medium rare. Five hours later, it's beef flavored butter...so tender it doesn't even require chewing. Get some bread out to soak up the juices...mmmmm.....






  11. #186
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    Oh well, these high-tech gadgets are hard to come by in the Los, so is quality beef.

    I'll stick with me straw-fired baked chicken.

  12. #187
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    Jeez, that looks good. You got me thinking about Yorkshire puddings, too. I've not had a decent one since I got divorced...

  13. #188
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    The leftovers (almost gone) are delightful in sandwiches. My wife is still confused as to how something that is cooked can still look raw

    Damn shame the bargain basement prices on these roasts are set to end in a few days. Right now it's about 1/3 the price of normal.

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