Chinese food

[VladimirIlyich]

I

 

This is defo it.

That looks like a massive dog turd.

[General Dryness]

A good pork sausage is just an absolute treat.

And dead simple to cook perfectly too.

 

But try telling any of this to pretty much any establishment that serves breakfast. They just can't get sausages right.

[PestiRed]

Love Chinese food and Shanghai is one of my favourite cities but I do have an ongoing debate with our team there - can you claim to have an amazing, thousands of years old culture if you've never bothered to invent or make cheese? Can the GF solve this for me?

[Bjornebye]

They prefer blocks of feet smelling tea bag.

 

Or as they call.it, Tofu

[Bjornebye]

Watching celebrity masterchef and Sam Quek has made Sui Mai and had to explain to all of them including the 3 guests what Sui Mai are?!!! How can you go through life not knowing what Sui Mai is. Fuck off 

[Bjornebye]

On 11/04/2016 at 11:15, Priory Doctor said:

The feller who had the Golden Phoenix for years has now taken over The New Orchid Garden opposite Alder Hey hospital

Went here for my birthday meal with her family a few months back. It was outstanding. Had no idea it was the same fella (I didn’t remember this post) but it makes sense. Best Chinese I’ve been to in Liverpool since the Golden Phoenix closed. 

[Spy Bee]

I'm doing that 10 Day Detox diet by Doctor Mark Hyman (he said hyman) and so I have had no carbs, sugar, coffee or alcohol for over a week. I've also had no meat that wasn't grass fed, corn fed or worshiped by virgins.

 

I thought I would pop onto the sausage thread to say that I cannot fucking wait for a big sausage butty on Sunday. I'm not a man of expensive tastes, to I'll probably go for some Edwards Sausages, with the dead nice cheapo red sauce from M&S, but who bread should I go for? 

 

I fucking love bread!

 

I am thinking a bin lid, or something like a one of those oval shape barms, which are deep and thick. I'd open to recommendations.

 

*One t-shirt was slobbered on in the making of this post

[Mudface]

52 minutes ago, Bjornebye said:

Watching celebrity masterchef and Sam Quek has made Sui Mai and had to explain to all of them including the 3 guests what Sui Mai are?!!! How can you go through life not knowing what Sui Mai is. Fuck off 

 

That's ridiculous, everyone knows that it's a type of traditional Chinese dumpling and in Cantonese cuisine, it is usually served as a dim sum snack. The cognoscenti- like me- also know that in addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as shūmai (焼売), and various southeast Asian countries and Australia as dim sim.

[Strontium]

Has anyone made crispy seaweed at home? I love it, but you can't seem to get it from a takeaway without them adding powdered fish, which is obviously a non-starter for me, so I'm looking to make my own. I'm mainly wondering what sort of cabbage you need to use, how long to cook it for, and what kind of cooking oil is best.

[Bjornebye]

6 minutes ago, Strontium said:

Has anyone made crispy seaweed at home? I love it, but you can't seem to get it from a takeaway without them adding powdered fish, which is obviously a non-starter for me, so I'm looking to make my own. I'm mainly wondering what sort of cabbage you need to use, how long to cook it for, and what kind of cooking oil is best.

Better with kale isn’t it? She’s made it. It was nice 
 

Cabbage with butter and bacon ….. phwoar 

[Strontium]

5 minutes ago, Bjornebye said:

Better with kale isn’t it? She’s made it. It was nice

 

Well, that's why I'm asking. I've looked at recipes and seen all kinds of cultivars of cabbage being used; bok choi, savoy, spring greens, kale, collard greens.

[Bjornebye]

1 minute ago, Strontium said:

 

Well, that's why I'm asking. I've looked at recipes and seen all kinds of cultivars of cabbage being used; bok choi, savoy, spring greens, kale, collard greens.

I think she just used kale and some sesame oil. Just go for it fella, one of the best things about cooking is trial and error. I don’t think the other stuff would be as thin and crispy as Chinese seaweed gets. 

[Elite]

[Bruce Spanner]

Probably for the foodie thread but I've only recently discovered how, relatively, easy it is to make decent take away style Chinese.

 

All these years wasted!

[Section_31]

15 minutes ago, Bruce Spanner said:

Probably for the foodie thread but I've only recently discovered how, relatively, easy it is to make decent take away style Chinese.

 

All these years wasted!

 

I don't truck chinese food prepared by Caucasians, I don't care how good it tastes, some things you just don't fuck with. Remember Gremlins.

[TD_LFC]

49 minutes ago, Strontium said:

Has anyone made crispy seaweed at home? I love it, but you can't seem to get it from a takeaway without them adding powdered fish, which is obviously a non-starter for me, so I'm looking to make my own. I'm mainly wondering what sort of cabbage you need to use, how long to cook it for, and what kind of cooking oil is best.

 

Chinese 5 spice and a ball of wire wool, if you happen to have a metal fabrication place near you you could ask for a tray of iron fillings for a more traditional texture.

[Pidge]

1 hour ago, Mudface said:

 

That's ridiculous, everyone knows that it's a type of traditional Chinese dumpling and in Cantonese cuisine, it is usually served as a dim sum snack. The cognoscenti- like me- also know that in addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as shūmai (焼売), and various southeast Asian countries and Australia as dim sim.

 

Hard to forget since As described by historical materials, shaomai was served in tea houses as a secondary product.^[2][9]

[Bruce Spanner]

2 minutes ago, Section_31 said:

 

I don't truck chinese food prepared by Caucasians, I don't care how good it tastes, some things you just don't fuck with. Remember Gremlins.

 

You know fully well I identify as Chinese on occasion.

[Pidge]

2 minutes ago, Bruce Spanner said:

 

You know fully well I identify as Chinese on occasion.

 

"That Lo Pan outfit has lost me four jobs, but I maintain it's part of what makes me me..."

 

Bruce rocking up to his personal development review:

 

[A Red]

Best chinese food I ever had was at the Yuet Ben in Liverpool

[Moo]

2 hours ago, Bjornebye said:

Watching celebrity masterchef and Sam Quek has made Sui Mai and had to explain to all of them including the 3 guests what Sui Mai are?!!! How can you go through life not knowing what Sui Mai is. Fuck off 

 

I've never heard anyone in the UK, outside of Liverpool, call them Sui Mai, they usually say dumplings or even just generically dim sum. Mad fact for you, I'm from Liverpool, in my 40s, and didn't know what Sui Mai were until about 12 months ago.

[Pidge]

I think you're pretty lucky up there with the local options, I don't think I've ever had dim sum tbh, quite like the look of it, but not many options down here and when I was in the South East it generally lost out to other options.

[Captain Turdseye]

I found out what they were when a Chinese couple took over the roughest pub in Speke and tried to introduce a food menu. 
 

They were clearly frozen Sui Mai that had been warmed up for two minutes in the microwave but still better than a pack of pork scratchings. 

[Bruce Spanner]

9 minutes ago, Pidge said:

 

"That Lo Pan outfit has lost me four jobs, but I maintain it's part of what makes me me..."

 

Bruce rocking up to his personal development review:

 

 

Exactly, it's not yellow face or owt like that.

 

I just like to look like, act like and fuck like a long dead, 15th century caricature of simplistic Chinese folklore and heritage stereotypes occasionaly and I get accused of cultural insensitivity and appropriation in Sainsburys when I'm picking up shaoxing vinegar for my Kung Po.

 

Worlds gone, mate.

[Redder Lurtz]

14 minutes ago, Section_31 said:

 

I don't truck chinese food prepared by Caucasians, I don't care how good it tastes, some things you just don't fuck with. Remember Gremlins.