/ck/ - Food & Cooking

>>19319164
Chinese China has so many ethnicities that it almost covers the global world cuisine and flavour. Any food u can think of, China has it. It’s what happens when u have 3000+ years history

>>19319164
I would just do sichuan chili oil.

>>19319233
Can't find sichuan pepper easily which is the essential for it I assume. Not really sure what it adds.

>>19319246
Adds a special spicy mouth numbing taste. Add garlic, and chili and fish paste and shrimp paste if u want. It’s the best hot sauce. Scotch bonnet good too.

>>19319164
What oil did you use, dear?

>>19319278
Sunflower oil since I wanted to do a test run, didn't want to waste anything too good in case my attempt flopped. Do you have other suggestions?

>>19319328
I use peanut oil. And I didn’t use as many ingredients. Just sesame oil, sesame seeds, peanut oil and red chilies. Long thick ones, not Thai, but don’t know the name. It was not too flavourful. Yours seems flavourful. I don’t make it much, I’d rather just use fresh chilies like how those red eyes Africans in the best ever food review eating eating rotten non refrigerated meat did, by dipping the meat in chopped chilies and salt.

>>19319328
The chilies taste much fresher and vibrant this way.

>>19319164
You can Google “Chinese xo sauce”, u might kike it.

A ramen shop near my house has crack-level addictive chili oil. I go there every 2 weeks or so and eat a ton.

Now make popcorn with it.

Spicy food makes me salivate and enjoy the meal more, as long as spiciness doesn't become too bitter.

>>19319164
I generally just fry a bunch of alliums, I should try more of a spice mix next time. If you'd like it spicier, separate the chilli flakes into two bowls and pour half the hot oil over one, then let the rest of the oil cool for 5-10 minutes before pouring it over the other. I've seen people do it in three separate stages of cooling for a supposed more rounded flavour.

>>19319246
you can buy peppercorns on the internet and a medium sized jar of them will last you a year or multiple years since it's very potent to the point where adding too much will straight up ruin the food

>>19320850
The spices definitely made for a very well rounded flavour for salads and pasta, I am eager to try other combinations for my next batch.
Though the onion oil would be a nice way to add the fried onion flavour to foods that typically don't get it like quick noodles.

>>19319476

>>19321495
Oh yeah, it's great for throwing in quick stir fries, I think it's what makes Chinese takeaway so recognisable, beyond the MSG. https://www.youtube.com/watch?v=xQBdvoOkn3E

Has anyone tried cold-infusing good olive oil? The chinese hot oil techniques seem more efficient in extracting flavour but I want to try keeping the good olive oil aroma.

>>19322295
idk, just steep it?

>>19322347
does it impart any spice from a chilly or aroma from herbs?

>>19322508
obviously? its called "infused"

>>19319228
>china superpower number 1!
In those 3000 years they never once developed a blue water navy. It's debatable if they truly have one now since most of their boats are smaller than a us coast guard cutter.

>>19322526
isn't there botulism risk?

>>19322295
Use a neutral oil and infuse it hot then add olive oil to it once it's cool

>>19322542
Chinese cuisine is probably the richest culinary tradition on earth and it's hard to argue against it.

>>19323884
People forget that Chinese food isn’t just “Chinese food.” It’s the food of many different ethnicities. Chinese food covers every singles other countrie’s food almost.

>>19322295
Don't do it with garlic you'll get the 'lism.

>>19322542
They didn't need it because they made all the surrounding countries their bitch

>>19324550
Using freeze dried garlic is safe. The water content in anaerobic conditions (like oil) is what causes botulism to grow and freeze dried has all the moisture removed

There are two types. Sometimes they gently fry chilli in oil. You can do this with fine chilli powder or coarse flakes. The other type is the pouring oil over chilli flakes or whole dry chillies. They're both so easy to make and the perfect thing for noodles. Instant noodles are changed into a delicious meal with these condiments. And it can be as easy as putting chilli in a jar and pouring over hot oil. That's it. Sure it is better if you give some flavour to the oil (Sichuan pepper GOAT) but you don't have to at all

>>19324004
China has been unified under a political entity or another for thousands of years. It's a similar thing with Roman cooking and how it spread and influenced the cuisines of all peoples of the Mediterranean. The difference is that Rome is long gone and the peoples of the region spent centuries in seperate political entities and distant societies, while the dissemination of techniques and ingredients throughout China never really stopped.

On the topic of pouring hot oil over stuff, try minced garlic and spring onion.
>>19324980
Neat. I don't think I've ever come across freeze dried garlic, I feel like I'd be tempted to just crunch on it straight.

>>19322555
dont think so, why would there be? thats from canning improperly

>>19325261
>. The difference is that Rome is long gone and the peoples of the region spent centuries in seperate political entities and distant societies
This is like being mixed out. Thats one of the issues with having looks that are similar with out races, its easy to be infiltrated and have the entire race polluted.

>>19325261
>while the dissemination of techniques and ingredients throughout China never really stopped.
with chinese food, there like chinese-middle eastern food, chinese indian food, chinese russian food, chinese north food etc. When i watch those cooking shows where they travel all over the world to try local and exotic foods, i think "oh a region in china serves something like that too."

>>19325261
>The difference is that Rome is long gone and the peoples of the region spent centuries in seperate political entities and distant societies
i wonder whats going to happen to japan within the next 100 years. To me, this is the coolest thing that has happened. How will the japanese resist the infiltration of their country. Many great empires, Egpytian Empire, Persian Empire, Turkey Empire etc, have had their entire racial gene pool polluted due to infiltration and mixing with "lower races." Japanese people look very different from the lower races, but it going to be quite interesting to see whats going to happen.

>>19325919
>>19325261
Clearly, the west is going through the same issues as the previous empires. its going to be interesting to see how the orientals fight this. Japan has caved in already, and korea might. Taiwan probably wont. So after japan and korea falls, only the chinese and taiwanese will be the pure races. then what?

>>19319164
good thread
consider adding garlic at the second stage

>>19325919
Japanese people are among the lower races

No matter what you do it won't taste right unless you use gutter oil.

>>19325953
they are not. lol. lemme guess, brown hands type this.

>>19325953
they got nuked twice and rebuilt in less than 50 years and have a clean function society, something brown countries can never hope to achieve.

>>19325971
>Japanese is the superior race!

>>19325982
fine lets say they are not. how will their race be destroyed the way the west is being destroyed? they have already accepted western values recently, will be letting foreigners into top spots in their companies? letting more women be ceos and more pocs in top positions?

>>19325982
whether they are superior or not is whatever, they got nuked and rebuilt. Brown countries never got nuked and are still third world. However, with middle east, its because they have polluted their gene pools, same as egpytions, turkey, and the spanish. if you fuck up your racial gene pool, iq drops at least 20 points.

>>19325982
>sushi
>curry
>ramen
Yes they are.

Why you niggas talkin which race is better in a chili oil thread?

>>19327712
You should ask the discord mods above you why they have hard on for the nippon

>>19326443
None of those things are exclusive to Japan retard weeb

>>19319164
just watched this because of your post
https://www.youtube.com/watch?v=oYz9GNg-8tw

fuck that looks incredible. how much better is something like this compared to lao gan ma?

>>19329559
Throwing the toasted spices in the jar instead of infusing them would make the chilies a bit less spoonable? But maybe make for a stronger infusion as this sits. Me I added the paprika powder for an even deeper red colour.
Can't really compare to lao gan ma, I would have to jump through hoops to order it or maybe look for a specialty store in the big city.
Anything homemade you can control the quality of ingredients and try custom flavours so that's probably a plus.

>>19329629
what paprika did you use? the deep red hungarian one? sweet?

Nihon is the superior race! All Western savage gaijin are subhuman!

>>19329759
Sweet nondescript paprika, not toasted because it burns easily

>>19319246
Vaguely lemon flavoured. Tingling and numbing sensation in your mouth. Difficult to compare it to. Worth tracking down to buy online.

>>19329759
have a box of hungarian paprika, makes my beef tomato soups taste good.

>>19329955
I guess smoked paprika could be interesting, with the proper supporting aromas.

>>19319246
look up a sichuan diner in your area. go there and buy their chili oil.