/ck/ - Food & Cooking

>>20601660
There was(is?) a generic Chinese restaurant in Bloomington, IN called the Dragon Express. you know the kind--same large sheet of paper menu with all the usual suspects--For whatever reason, these guys could NOT make GeneralTso's chicken without the blanched broccoli turning the bottom of the container into swamp 8/10 times. you KNEW your guts would eject a few hours later if you got the swamp-box.
I eventually ONLY ever got char siu--well done--there. They got that right at least.
Oddly, the little family owned Chinese place that had 18 inch black sludge tendrils dripping off the ventilation fan in the back of the building never once gave me problems.
They had great fried bao too.
I miss the Phoenix Dump(ling)

>>20521116
>a good mop sauce and would be great with pulled/chopped whatever
I can't disagree.
I don't eat a lot of Carolina style, but they do have the mopping DOWN.
>>20521121
No, I meant like Pandrippings deglazed... or that packaged bullshit.
t. I eat that packaged bullshit sometimes.

>>19987650
FPBP
It's all there with the possiburu exception of Char siu.
They sell the packaged mix for the sauce at almost any international market store.
Sauce it up, then under the broiler it goes.
Serve with rice and garlic broccoli or bok choi

>>19884522
>(But China is already richer than you)
Not quite as stealthy as a cat there Chan-zsu

>>19879732
They say it 5 times, what are you smoking

>>19712462
>look at the BIG BRICK on Brad!!
Well..shidd!!
That looks great too...
*(I like my shit WELL-DONE)

>>19504997
I love Sambal.
It makes food hard to eat the first time, but it's addictive after the first day..
>pic rel
is the way i like to eat it...3 TBLSPNS...and I'm WHITE if that matters.

>>19370352
BAsed..
To each what their Phenotype thrives on...
I'd smash LOTSA Fish...
In fact, I'm havin' salmon salad sammiches TONIGHT.
But ground game fits my stomach better.

>>19240848
>>19239433
Cheap turkey deep fryer stand works great too.
My tips for key things to make homemade taste like the local Dragon/Phoenix/Bowl:
1)Velvet you meats("marinade" in a little baking soda) works a kind of food magic.
https://youtu.be/AZr3HkxigSE
First method shown is for higher quality Chinese restaurants--2rd is for that Cheap hole in the great wall taste.
2)Get real Chinese DARK soy sauce at an asian market--it really does taste different
3)use the most simple and cheap ingredients--that's what they do, the rest is prep and technique.
Wa-La...
*(Oh yeah, don't hesitate to use packets for some things like char-siu and Mu-Shu--They do often)
I like making sauces from scratch and all--but it'll rarely taste like your local place with the 12 yellowing pictures above the counter with that ring of Broccoli around the General Tso's.
(it will be a little better)

>>19225848
TOOO FARRR AWAYYY!!!!!!
Hey man.. I'll eat at a Dragon Express on occasion.
I'm not anywhere close to where you are, but Dragons, with dat full sheet Menu is universal.
I'd ALWAYS order Char-Siu..."Please BURN IT a little--I've been bad"--ALWAYS got the boneless spareribs **PERFECT**

>>19102032
No REALLY, It's cheap ass medium-grain regular WHITE RICE.
They par cook it, then when they make it fried rice, they use a whole TUB of cooked and cooled rice stashed in the walk-in.
>Sauce: I done seeed it done before.
t. I will NEVER NOT LOVE cheap ass char-siu
>BURNT PLEASE!!

>>18987726
Ok...I'm sold.
I haven't eaten takeout chinese for over 2 years,(most of the good restaurants folded around the lockdowns--nobody would go there,) and I miss several of the dishes that have velveted beef or chicken.
I've made plenty of stirfry at home using a wok and a turkey deepfryer fire ring, but it really hasn't been the same.
I'm going to have to get that Char-siu sauce too--Damn I miss that. None of the remaining restaurants here have it.

>>18883345
Bring it!!
My absolute favorite.
I always ask for it to be BURNT to ensure that it's at the height of carmelly char-siu-ey goodness.

>>18672693
>nice job, do you know how hard it is to become the swiss cheese guy? and you just threw it away
Sad innit? He was SO CLOSE to the "Free Sample" sticker slapped on the double sized block of Jarlsberg.
And as for the Hot and Sour soup spreg previously ITT; Here's how it works: You want soup with your order, You order it--If they're going to give it to you free, they...
Wait for it...
...JUST DON'T CHARGE YOU FOR IT.
>"you wan pine soop? We put Kawt..No Charr fo' you!"

>>18341561
>29 minutes ago
I'll bet you're done by now, good onya!
I used to Smash the HELL out of Mongolian Chicken, 2 shrimp rolls and Boneless spare ribs---WELL done. (I asked my local Dragon whatever to BURN it when I got on good terms with them..ya' know...Regular status.)
I haven't ordered Chinese Carry-out for the last 2 years.

>>18266288
>DoubleChecked
(Forgot Pic)
>pic