i used to just stand up and point at dishes on other people's tables. kinda rude but people didn't seem to mind.
― eris bueller (lukas), Friday, 6 September 2013 21:55 (eleven years ago) link
I do this already in Chinese restaurants (the really awesome ones in Montgomery County, MD), so y'know might as well continue. . .
― quincie, Saturday, 7 September 2013 00:35 (eleven years ago) link
http://www.independent.co.uk/news/science/whats-the-difference-between-a-szechuan-pepper-and-a-vibrator-8809364.html
― 乒乓, Thursday, 12 September 2013 13:59 (eleven years ago) link
https://www.youtube.com/watch?v=z9CJqs5s23c
http://www.scmp.com/news/china/article/1308358/confucius-cuisine-takes-sage-whole-new-level
― 乒乓, Thursday, 12 September 2013 14:03 (eleven years ago) link
http://i.imgur.com/G0lEF0I.jpg
it's mooncake seaaaaaassooooooooonn
http://i.imgur.com/WlTnmz4.jpg
― 乒乓, Thursday, 12 September 2013 14:14 (eleven years ago) link
http://i.imgur.com/yjpzPlK.jpg
http://i.imgur.com/fXiJlXA.jpg
― 乒乓, Thursday, 12 September 2013 14:15 (eleven years ago) link
lol http://i.imgur.com/ninukad.jpg http://i.imgur.com/pAKuHwY.jpg
― 乒乓, Thursday, 12 September 2013 14:21 (eleven years ago) link
i've never had a good mooncake.
― dylannn, Thursday, 12 September 2013 16:04 (eleven years ago) link
Mooncakes are awesome fuiud
― 乒乓, Thursday, 12 September 2013 16:32 (eleven years ago) link
lotus seed paste mooncake==untouchable
― een, Thursday, 12 September 2013 19:16 (eleven years ago) link
I've had chicken feet in black bean sauce. What are other preparations I should be seeking out?
― beautifully, unapologetically plastic (mh), Thursday, 12 September 2013 19:23 (eleven years ago) link
http://www.theatlantic.com/china/archive/2013/09/chinas-newest-innovation-live-crab-vending-machines/279650/
― j., Friday, 13 September 2013 15:15 (eleven years ago) link
Dowd's cliche of the day: Mooncakes look too good to eat.
― I have gathered no gaudy flowers of speech in other men's gardens (dowd), Tuesday, 17 September 2013 00:44 (eleven years ago) link
i never saw this phenomenon before but everyday when i arrive at work i get off the metro in tianhe and for a couple square kilometers around the metro exit mouth there are people holding signs saying they'll buy mooncake coupons and you can buy the coupons they buy at a discount and regift them, i guess. i'm honestly not sure how it works.
― dylannn, Tuesday, 17 September 2013 08:44 (eleven years ago) link
i don't know. i've only eaten one meal in the last three days and am so hungry that i would eat any food product offered to me right now so it's hard to write what i hate about mooncakes but
sometimes too dense, too oily, too sweet but i understand thatthere are many types of mooncakes and i've just never had the right kind.
― dylannn, Tuesday, 17 September 2013 08:45 (eleven years ago) link
I've never eaten a mooncake for the same reason I've never eaten a rainbow or a unicorn. No matter how hungry I am I could never eat a monet...
― I have gathered no gaudy flowers of speech in other men's gardens (dowd), Tuesday, 17 September 2013 11:08 (eleven years ago) link
oh the pics above are misleading - 99% of mooncakes look like this:
http://i.imgur.com/e10dhqd.jpg
― 乒乓, Tuesday, 17 September 2013 12:23 (eleven years ago) link
http://js.people.com.cn/forum/upload/day_110901/201109011400013164.jpg
― dylannn, Tuesday, 17 September 2013 12:28 (eleven years ago) link
whatever, it was a mooncake that looks like an ASS
― dylannn, Tuesday, 17 September 2013 12:30 (eleven years ago) link
http://i.imgur.com/ZF2gKeE.jpg
― 乒乓, Tuesday, 17 September 2013 12:31 (eleven years ago) link
the classic mooncake for me is the red bean mooncake, limit yourself to a slice every hour or so at minimum. it's dense, yeah, but i dunno, no denser than a dark chocolate tort or piece of fudge. i used to hate the duck egg yolk ones but now i've come to appreciate the yolk. even the lotus paste ones i tolerate
― 乒乓, Tuesday, 17 September 2013 12:33 (eleven years ago) link
right, i guess the idea is to enjoy them over a longer period of time with bitter hot tea to cut through the sweetness and richness rather than biting into them like a hostess cupcake.
― dylannn, Tuesday, 17 September 2013 12:57 (eleven years ago) link
That looks like a cross between a pork pie and these http://static4.depositphotos.com/1005455/276/i/950/depositphotos_2766865-Jelly-fruit.jpg I don't want that...
― I have gathered no gaudy flowers of speech in other men's gardens (dowd), Tuesday, 17 September 2013 18:36 (eleven years ago) link
http://www.smartbeijing.com/blogpix/flyer1358756775.jpg
― dylannn, Tuesday, 17 September 2013 18:42 (eleven years ago) link
http://www.gdfs.gov.cn/yswh/UploadFiles_2001/200705/20070514174719918.jpg
艇仔粥
― dylannn, Tuesday, 17 September 2013 18:53 (eleven years ago) link
http://online.wsj.com/article/SB10001424127887323595004579065142981469178.html
Hell Yeah
― 乒乓, Tuesday, 24 September 2013 12:00 (eleven years ago) link
Revisiting the country last year, Mr. Hales managed to train informally in two Dongbei restaurants, in preparation for Blackbrick's late-October opening. "I like to find something new that I can introduce," said Mr. Hales, who has opened two Korean-style restaurants and a food truck in Miami in the last few years. "I'm excited to do it again with Chinese."
But could we get real chinese dudes to do this, not white dudes who backpacked in asia for a month
Thanks
if he at least has a Chinese chef can we give him a partial pass
― beautifully, unapologetically plastic (mh), Tuesday, 24 September 2013 14:22 (eleven years ago) link
i think a fusion of cuisines that uses the system or thinking of a mother cuisine to present local products is basically a good idea, whether it's like west coast chefs using japanese-inspired presentation and general approach to seafood or produce, whatever, or even say on the other side japanese chefs using french or general european approaches to japanese foods. but... i feel like in this case you've got guys doing it sort of backwards and trying to work with chinese flavors and tastes and products without being interested in or finding out why the general overall system works, starting with like how a piece of meat is cut, the method of building flavors in a dish beyond just a list of what goes in it, i dunno.
like my boy dyao said it's kind of fucked up and lame to think that it would work, like if a dude claimed, "yeah, i trained informally in a bistro in rouen for two months and now i'm going to take french cuisine to the next level."
― dylannn, Tuesday, 24 September 2013 15:17 (eleven years ago) link
i don't know what the nyc or miami chinese dining scene is like but in vancouver at least it's always extra depressing when a place opens up selling DUMPLINGS! and the spurious idea of chinese food brought up to the level of every yaletown/kits small plates place set down in some 1930s art deco in a gentrified chinatown building and a drinks menu that features ginger and longan syrup martinis because there are lots of great and innovative and hey even expensive if you want and hey they even have tasting menus if you want and hey there's a great wine list if you want high end and medium end chinese places within a 20 minute drive or a 5 minute walk depending on where you are.
― dylannn, Tuesday, 24 September 2013 15:26 (eleven years ago) link
vancouver does manage to make room for places like bao bei and still maintain the best chinese restaurants in north america though.
― dylannn, Tuesday, 24 September 2013 15:32 (eleven years ago) link
i guess i could ease off and say i guess it's cool that these guys would go to harbin and be inspired or something... but this kind of shit is just fucking lame and i can't get behind it.
― dylannn, Tuesday, 24 September 2013 15:43 (eleven years ago) link
otm all around
there is something really lame about what i have to assume is a superficial take on a deep cuisine. i want chinese restaurants that bring a mother broth from overseas and that's their one claim to fame. i want pots fermenting somewhere in Humboldt next to weed grows. mostly i want really good actual chinese chefs to get recognition.
not sure if you've had a chance to eat at Mission Chinese Food but imo that's an example of a "creative" take on Sichuan working. I prefer traditional, but I appreciate what he's trying to do. it's not disrespectful (calling out Z&Y at launch was just his way of saying hi) and most of his stuff works.
even so, i wish that 10% of the people that went to Mission Chinese Food would also visit Pot Sticker to have the real thing.
― eris bueller (lukas), Tuesday, 24 September 2013 17:07 (eleven years ago) link
you know, like a food truck, but in chinese
― j., Tuesday, 24 September 2013 17:14 (eleven years ago) link
I want to go to Flushing for noodles so bad.
― Tottenham Heelspur (in orbit), Tuesday, 24 September 2013 17:22 (eleven years ago) link
nah you wanna go to flushing for a rack of muslim lamb ribs
http://i975.photobucket.com/albums/ae232/daggerlee/null_zps4f7a3d7b.jpg
― 乒乓, Tuesday, 24 September 2013 17:25 (eleven years ago) link
Well yes, but that is always a true statement unrelated to anything else.
Where do I want to go for noodles?
― Tottenham Heelspur (in orbit), Tuesday, 24 September 2013 17:28 (eleven years ago) link
Maybe the place chinavision was into, that could work.
― Tottenham Heelspur (in orbit), Tuesday, 24 September 2013 17:29 (eleven years ago) link
http://m.yelp.com/biz/king-5-noodle-house-flushing
― 乒乓, Tuesday, 24 September 2013 17:33 (eleven years ago) link
noodles i think are really easy and satisfying to make at home with limited actual work time and limited ingredients: flour, eggs, bones, meat, things to flavor a broth.
― dylannn, Tuesday, 24 September 2013 17:37 (eleven years ago) link
surely just buy the noodles?
― ^ sarcasm (ken c), Tuesday, 24 September 2013 17:39 (eleven years ago) link
I find a lot of noodles to be unexciting but my dirty Beijing mouth will always open for 炸酱面
― 乒乓, Tuesday, 24 September 2013 17:40 (eleven years ago) link
no. do not just buy noodles. i swear to god. flour, egg, and water and after a few tries, you'll be able to whip it up quicker than it takes a pot of rice to boil and you can start to figure out what you need to do to customize chewiness, experiment with shapes.
the broth is easier to get better than any noodle place and within a batches of noodles, you can produce a noodle that might not be as good as the best places but will definitely be better than storebought and at the very least it's easy to produce a good rustic chewy noodle that's incredibly satisfying with a bowl of beef broth with a handful of cilantro and green onion on top or with like fried tomato and egg or other simple dish.
― dylannn, Tuesday, 24 September 2013 17:45 (eleven years ago) link
braising beef and putting big chewy noodles into the pot is nearly impossible to screw up and is an amazing meal. same with fat flat noodles and fried tomato and egg. cannot go wrong.
― dylannn, Tuesday, 24 September 2013 17:49 (eleven years ago) link
http://img6.ph.126.net/g8-V45ZU00gEsXCuHzLToA==/1296755217723776966.jpg
― dylannn, Tuesday, 24 September 2013 17:53 (eleven years ago) link
All hail thick chewy noodles, death to mushy flabby noodles
― 乒乓, Tuesday, 24 September 2013 18:02 (eleven years ago) link
http://big5.citygf.com/FD/014001/200909/W020090907378336412629.jpg
i hope that picture works but if not
http://big5.citygf.com/FD/014001/200909/t20090907_116849.html
濑粉 làifěn or laaih fun??? it's starchy and savory thick like campbells cream of chicken soup
― dylannn, Friday, 11 October 2013 02:52 (ten years ago) link
Is that hot or cold? Looks awesome either way.
― quincie, Friday, 11 October 2013 03:25 (ten years ago) link
yo dylaaaaaaaan the best canto dict is http://www.cantonese.sheik.co.uk/dictionary/ so that'd be: laai fan (6, 2)
― 乒乓, Friday, 11 October 2013 10:59 (ten years ago) link