Asian cooking thread

[Anonymous No.11374364]

Can we get a thread about the delights of the far east?

[Anonymous No.11374369]

>>11374364
>shiitake mushrooms
>miso paste
>edemame
>seaweed
>steamed rice
>home made sushi rolls

yumyumyum

[Anonymous No.11374370]

>>11374364
I like rice.

[Anonymous No.11374375]

>>11374364

[Anonymous No.11374388]

>>11374364
What Asian country has the best food? I can travel this next summer. Where should I go to eat?

[Anonymous No.11374392]

>>11374388
Never been to either, but Thailand, Japan and South Korea are the top 3

[Anonymous No.11374418]

>>11374364

[Anonymous No.11374439]

>>11374392
Thailand it is. Lots of sex and good food huh?

[Anonymous No.11374468]

>>11374364

[Anonymous No.11374471]

>>11374392
>Japan

>Falling for the high sodium and high sugar mem

[Anonymous No.11374475]

>>11374471

[Anonymous No.11374480]

>>11374418
>that'll be $149.99

[Anonymous No.11374485]

>>11374471
I try to limit my consumption of such foods. But cmon, nothing can beat a nice hot bowl of home made ramen on a cold day.

[Anonymous No.11374490]

>>11374471
Don't forget the longest life expectancy, americant!

[Anonymous No.11374491]

>>11374485
>chowder
>chili

[Anonymous No.11374501]

>>11374491
Those are good too. Haven't had chowder in a while actually. Maybe I'll make some this weekend.

>>11374439
I love me a good thai pineapple curry with eggplant and tofu.

[Anonymous No.11374534]

>>11374501

[Anonymous No.11374704]

>>11374364
steamed rice as base

ginger
chili
garlic
non-olive oil oil such as sunflower, or rapeseed, or sesame or peanut oil
lemon grass

fry all in oil till kitchen smells nice

add any vegetable, or fast cooking meat, or any fish, and stir fry
add soy sauce towards the end and reduce to consistency you like

you have made an asian dish

[Anonymous No.11374989]

>>11374388

Malaysia. A good mixture of Malay, Chinese and Indian food. Go to Penang specifically. You won't be disappointed.

[Anonymous No.11375124]

>>11374364
I swear if this thread turned into a yellow fever thread ..

[Anonymous No.11375132]

>>11374534
that looks quite delectable.

[Anonymous No.11375381]

I don't have a tamagoyaki pan but I've seen videos of these magical-ass Asians that can still fold a good one in a small round pan. but I still can't ducking do it properly somehow. I either can't fold it properly, or not the whole thing is folded properly. Do I just suck? Would getting the pan help?

[Anonymous No.11376681]

hard to beat thailand

[Anonymous No.11376777]

>>11374392
>South Korea

[Anonymous No.11376808]

>>11375381
The pan would help, but it's mostly an experience thing. Keep watching nip videos and cooking it yourself, and you'll get it right eventually. Even with the worst fuckup, you still end up with a low-priced egg patty which isn't the worst breakfast.
https://www.youtube.com/watch?v=fK3mN4M31z8

[Anonymous No.11376835]

[Anonymous No.11376858]

>>11374392
>SK instead of China

[Anonymous No.11376887]

>>11374364
I rike eat dog

[Anonymous No.11378990]

>>11374364
Sichuan cuisine master race coming through. Mapo doufu is best tofu

[Anonymous No.11378994]

>>11374364
>short grain
fucken weeb

[Anonymous No.11379012]

>looking up some chinese recipes to cook
>literally every recipe is just some meat cooked in soy sauce, brown sugar and sesame oil

[Anonymous No.11379023]

>>11379012
stop looking at americanised chinese food

[Anonymous No.11379031]

>>11376858
I've been watching lots of south korean soap operas on netflix and their cuisine looks mighty delicious.

[Anonymous No.11379159]

These threads are stupid...

>Japan, Thailand, South Korea

Different criteria, different ranking.

Nobody outside of South Korea understands traditional, imperial Korean cuisine, or Korean Buddhist cuisine, as they are both highly localized and dependant on local ingredients that are not available outside of Korea. The only other culinary export of Korea is BBQ, kimchi, traditiinal condiments like gochujang and doenjang, and Korean fruits (of highly varying quality). Their entire food industry is run by either major conglomerates (processed food) or as a cottage industry by old ladies (everything from tea harvesting to casual fare), with a comparatively slim "professional" restaurant industry that actually can compete for Michelin stars.

Coupled with the massive brain drain experienced in the country, and the increasing inequality that pushes more young people toward "real" jobs (as opposed to cooking which is historically considered a low position in Confucian society), I do not feel that South Korean cuisine has much room or potential to really assert itself as a "great" cuisine that can set
new standard on the culinary world, in the same way other Asian cuisines like Indian, Chinese, or Japanese has.

And that's okay too. They have a real potential to assert its uniqueness, especially in the "natural" or "health" genre since their traditional cottage industries like artisanal kimchi, is largely untainted by the flavoring companies or artificial preservatives. Just look at the Made in Korea kimchi section of your grocery store... more than half the products contain only salt and anchovy/shrimp as a savory base, whereas almost ALL Japanese pickle exports contain 3 or more umami adulterants, and preservatives.

Just my 2 cents. I live in Japan and I cook professionally in a traditional industry.

[Anonymous No.11379169]

>>11374388
Thai is tops in my book, but love Vietnam because it's a cultural nexus of Chink, Thai, Lao, Bodian, Hmong, and of course Viet.

[Anonymous No.11379177]

>>11376887
Cheap and easily accessible, friendo.

[Anonymous No.11379194]

[Anonymous No.11379228]

>>11379159
very insightful, anon.

[Anonymous No.11379249]

>>11374704
what are some good veggies to use with chicken in that

[Anonymous No.11379336]

>>11379228

Even if I'm a hardcore traditional cook in Japan (we dont even keep garlic in the restaurant...), I do have admiration for their kimchi industry. In Japanese cooking, pickles or 香の物 has been as important and integral to the cuisine as rice since a thousand years ago, but the vast majority of commercially available pickles are doused MSG and umami complementing chemicals like disodium guanylate, "yeast extract," etc. Even Kimchi marketed to Japanese people in Japan has these chemicals, and they taste like garbage.

It's easier to find good, natural kimchi in North America, they're almost ubiquitous in Asian markets.

[Anonymous No.11380854]

>>11379336
How is the food industry in Japan in terms of chemical additives? I also thought Japan would be more "natural".

[Anonymous No.11380925]

>>11379194
Gross

[Anonymous No.11380943]

>>11379249
Red bell peppers and watercress. Or brocoll by itselfi, or snow peas and red bell pepper.

[Anonymous No.11380972]

this stuff is incredible in stir fries
forget lao gan ma

[Anonymous No.11380980]

>>11374704
you forgot the sugar

[Anonymous No.11380990]

love me some red bean paste. had it as an ice cream flavor and ever since then i've been wanting to make something with it.

[Anonymous No.11381083]

>>11380854

In some ways the demand is higher for "natural" foods, like seasonal produce. There is a huge emphasis on agriculture, and labeling standards are very strict. Individually packed whole vegetables (like a bag of spinach, or a box of onions) must have the personal name of the operator of the farm, and prefecture of origin. Any serious Japanese restaurant changes its menu at least once a week to reflect the microseasons, and any serious apprentice is expected to be able to recite the prefecture and variety of every single item in his pantry off the top of his head.

We get DAILY deliveries of produce from the market (formerly Tsukiji), I rarely see any vegetable left in the crisper for more than 3 days, including bulks like onions-carrots-potatoes.

Obviously in higher end establisments, MSG is not used. It unnecessarily masks the much subtler flavor of each savory ingredient in a stock.

But there's a HUGE divide between the upscale restaurant industry, and the commerical processed food industry. Unless you're in an upscale supermarket, every single item contains MSG. From a simple pickled cucumber to rice crackers. I know that this is the case for the US too, but I would say it's more exaggerated over here. Imagine going to the pasta sauce aisle in Walmart and seeing every jar of pre-made tomato sauce containing monosodium glutamate, hydrolyzed wheat protein, and sodium benzoate.

There are a lot more "foodies" these days that shun these ingredients, but there's still a huge boomer/Gen X population in Japan that still depends on these ingredients to adequately season their food.

Think US boomers and margarine...

[Anonymous No.11381088]

>>11380972

You chose the worst brand of doubanjian... just look at the ingredient list.

[Anonymous No.11381130]

>>11381088
I have tried maybe 5 or 6 so far and that one is the best

[Anonymous No.11381146]

>>11381088
show me what you use though, i'll look for it and give it a try if i can, when this one runs out

[Anonymous No.11381158]

>>11381130
>>11381146

What kind? Szechuan style, or Cantonese (ubiquitous American-Chinese) style?

[Anonymous No.11381172]

>>11374364
I've been eating a lot of Asian food lately. Just made salmon nigiri with 1/2 lb of salmon.

>>11374418
pic related is 900 calories

[Anonymous No.11381193]

>>11381158
don't patronise me anon giving both answers would have been easier than asking the question. I'm not american either.

also have you even tried the king dove brand you're shitting on?

[Anonymous No.11381250]

>>11381172

1. I see that you have a stainless steel grater behind your cutting board. What do you use it for? If it's for wasabi, I would make a humble recommendation for shark skin grater. The difference is night and day. If it's not for wasabi, then go ahead and ignore this recommendation :)

2. Why do you use an epicurean board :( Aren't they an absolute hell on your knives?

3. Why do you cut along the grain on your salmon, was it more convenient for that particular block :(

4. Nice rice, they look much more moist than how an average sushi restaurant would do it :)

5. Is that gari on the top right, or just bits of salmon? If it's indeed ginger, it looks awfully orange...

6. Good on you for trying to make sushi on your own :) Did you aim for about 25g/rice ball?

7. The knife you have in the background looks kinda short.. is it about 21-24 cm? Do you cook professionally, or is it just for your home kitchen?

[Anonymous No.11381295]

>>11381193

I'm not patronising you. I use both Lee Kum Kee (Hong Kong, ubiquitous in American Chinese fare), and SOEOS (link below). They both serve a different purpose.

https://www.amazon.com/Sichuan-Hongyou-Doubanjiang-17-64oz-Canister/dp/B0792L442G?SubscriptionId=AKIAJLBFUSACO25SZONQ&tag=yumoc-20&linkCode=alb&camp=2025&creative=165953&creativeASIN=B0792L442G&th=1

The reason why I said your "Dove King" version is crap is because it has a whole host of unnecessary ingredients that artificially improves the sauce. Just reading off of your picture, I see added MSG, 2 versions of glutamate enhancers (disodium x, can't read it), "Catric acid" (probably citric acid as a preservative), glucose-fructose (again, not necessary).

Plus, your brand is actually just one company out of countless other brands that make the "Gang shan style" doubanjiang in Taiwan. They generally don't use artificial flavor enhancers.

Now I'm not the "MSG is evil" type of person. But as a cook, I do find added MSG to be nuisance, especially when you can add MSG yourself.

If you had a choice of canned San Marzano tomatoes with added MSG and sugar, or San Marzano tomatoes without MSG, which would you choose?

[Anonymous No.11381320]

>>11380972
That's just douban jiang. But yes makes great red oil for stir frys and the like

[Anonymous No.11381337]

>>11381295
I understand your reasoning and generally agree with you.
I've seen that SOEOS paste at my local chinese supermarket and I will try it, thanks.
But I have tried Lee Kum Kee, and I think the Dove King is far superior.
Lao Gan Ma which I also like quite a lot has MSG & other additives in it as well.
So if you see it i suggest you try the dove king and consider it's superiority to lee kum kee as being possible despite flying in the face of (sensible) generalizations about additives.

[Anonymous No.11381344]

>>11381320
I know lol
And I have tried quite a few of them and that's my favorite so far

[Anonymous No.11381346]

>>11381337

I'll try dove king next time, thank you.

I said Lee Kum Kee because I also make American Chinese fare, which kinda needs MSG to make it taste like magic. Plus, Lee Kum Kee is the only brand that's available in commercial quantities for a cheaper price.

[Anonymous No.11381375]

can I get your recommendations about how to use Sichuan Peppercorns? I really don't understand what to do, to really get a good flavor from them .
So far I have tried 4 ways;
preground power = rubbish
infusing the peppercorns in oil then just using the oil = doesn't work well either
grinding the peppercorns = too gritty
picking out the shells and discarding the gritty seed = extremely tedious, but this is the only method which worked well
I then have tried dry toasting them and grinding, and also just grinding and then frying at the start, after doing aromatics. Haven't experimented enough to know which is superior but both worked and actually got the flavour and numbing into the dish to a worthwhile extent.

But fuck it's tedious to separate them.
Restaurants can't possibly do that can they? You'd need slave labour.
No paste/ preground powder i've tried has come close to imitating the fresh peppercorns.

any insight?

[Anonymous No.11381387]

>>11381375
Find a better source. It sounds like you're using really cheap chink shit.

[Anonymous No.11381391]

>>11381387
a better source for what?

[Anonymous No.11381575]

>>11379012
read fuscia dunlop, she's written good books on legit Chinese recipes. Ive been working through her book 'land of fish and rice' and it actually has tons of recipes that reflect the cuisine of the region(salt water duck, dongpo rou, 8 treasure rice, soup dumplings, etc).

One of her co-authors also wrote a book on dim sum, but i haven't gotten that book yet.

Ive also liked chinese cooking demystified on youtube because he goes through a lot of the basics, like how to get a really good fried rice.

I have shared lot of your frustration of trying to cook chinese food from these americanized cookbooks because they're afraid to use ingredients like shaoxing or zhejian vinegar because it's hard to find in middle america, so you get this sort of bland salty mess every time you try to make it, and its not even as good as take out so what's the point.

[Anonymous No.11381578]

>>11381391
A better source for prickly ash.

[Anonymous No.11381603]

Post the last stir-fry you made

>mince 4 cloves garlic, a couple inches of ginger and 1 fresh chilli
>cut up and wash a head of brocolli, half a head of cauliflower, a bell pepper, and 10 asparagus
>salt and pepper 2 fatty scotch fillet steaks, dry, come to temp on bench, dry again, oil the steaks, dry pan
>sear on a hot high sided stainless pan (not my wok because this gets hotter)
>rest
>add garlic, ginger, 2 tsp douban jiang, 1 tsp lao gan ma & the bell pepper and deglaze the pan with chinese cooking wine
>cook a little
>add rest of veges, around 3 tsp sugar, kikkoman light soy sauce, little mirin and a splash of rice wine vinegar & more cooking wine
>add lid, steam veges
>slice the beef (rare) as thinly as possible
>add a little dark soy sauce for colour, little sesame oil, and 2 tbsp of cornstarch in a slurry to thicken
>taste, adjust salt & sugar
>add beef
>add generous toasted sesame seeds

>wa la
>serve over jasmine rice

beef was much more tender than last time I sliced before cooking and gets more browning (flavour) on it as well from the sear

[Anonymous No.11381667]

Test

[Anonymous No.11381679]

>>11381603

>Wa la

Please tell me this is a meme

[Anonymous No.11381705]

>>11381679
No, it isn't a meme, sadly. This retard can't into french loaner words.

[Anonymous No.11381722]

>>11374989
this penang is based food wise, otherwise bangkok is a food heaven for many cuisines

[Anonymous No.11381742]

>>11374388
if you like spicy, sichuan is my favorite region of china and pretty much in all asia. food is godly in chengdu, countryside great for hiking, almost no tourists and people arent as unfriendly as in other chinese cities

[Anonymous No.11381776]

>>11379159
ive lived in korea and i can confirm, since you only speak about actual korean cuisine.
i feel like you have to add this though:

>seoul is food heaven with a thousand restaurants opening and closing daily, and most people eating in restaurants 2 times per day.

itll cost you about 1/3rd of a holiday in japan and you wont eat worst. seoul is so huge and bustling, youll find every single japanese dish you fancy in top quality there too. while i agree that tokyo has the best of everything, even of international foods, the prices are hefty enough to view seoul/busan as a real alternative

[Anonymous No.11381809]

>>11381776

Absolutely, it is a world class city after all.

I do agree that Tokyo is comparatively overrated as a "food destination," unless you have a specific interest in Japanese cuisine. I worked in Ginza for a few years in my career, and 99% of the businesses on Ginza street is tourist trap. 5000 yen for a tempura bowl that would otherwise cost less than 2000 yen in other parts of Tokyo.

Unless you're dining only at 2 or 3 star restaurants WITH Japanese hosts (many restaurants still discriminate based on race, I know first hand), the 2-3x premium to go to Japan as opposed to other cities in Asia probably isn't worth it.

And for any tourists thinking of going to Tokyo 2020 Olympics....just don't. It's going to be gridlock everyday, and every restaurant in Tokyo's going to be jam packed all day. Our restaurant is already making preparations for the Olympic period.

[Anonymous No.11381831]

>>11374388
I’ve never been there but I’ve heard Taiwan. Imagine Chinese food with Japanese influx.

[Anonymous No.11381841]

>>11376681
>rice and ground beef
>hard to beat
Lad

[Anonymous No.11381847]

>>11381603

Why do Americans use Kikkoman for everything. I dislike Kikkoman myself, i personally would rather pay the premium for Yamasa from Japan (superior aroma, flavor).

And what is Kikkoman "light soy sauce"? I know for fact that Kikkoman US only sells US made Kikkoman due to licensing, and they only have Koikuchi, Low Sodium, and GF.

Did you mean Kikkoman Lite, or real usukuchi Japanese light soy sauce (which wouldn't make sense, since youre adding dark soy sauce "for color").

Voila

[Anonymous No.11381854]

How should I cook up frozen shanghainese vegetables? I want to do something involving pork or chicken but I have no idea what, I have basically every spice/sauce I could need though
anyone have suggestions?

[Anonymous No.11381857]

>>11381854

What are Shanghainese veggies?

[Anonymous No.11381858]

>>11381857
>carrots
>broccoli
>sugar snap peas
>capsicum/pepper
>water chestnuts

[Anonymous No.11381953]

>>11381847
not american lad
the Kikkoman i get is made in Singapore.
light = stronger saltier flavour
dark = caramel flavour and dark colour and milder, less salty

Yamasa is good too, i get that sometimes, but i don't think there's much difference for cooking atleast.

[Anonymous No.11381956]

>>11374364
So you mean this is rice thread?

[Anonymous No.11381965]

>>11381847
also it's not really worth getting too nippon autistic over what soy sauce to use for what is essentially chinese cooking
most decent chinese restaurants here even use kikkoman

i very very rarely use it as a dipping sauce or i'd buy something nicer

[Anonymous No.11382002]

>>11381854
Every time I see that picture I wish I could have witnessed the aftermath at the hospital.

[Anonymous No.11382022]

>>11381841
>dumb nigger doesnt know about pad grapao
mate

[Anonymous No.11382098]

>>11382022
I want to make pad grapao but thai basil is so fucking hard to find. How do I grow my own?

[Anonymous No.11382111]

>>11382098
not him but buy a plant, it's not hard if you can get it decent sun and live somewhere relatively warm
I had one for a while.
It tastes like aniseed/ fennel. pretty gud but im not in a big hurry to get another plant

I'm sure you could make whatever meme thai dish you cunts are talking about without it

[Anonymous No.11382140]

>>11382098
youre going to have to grow the plant yourself, also make sure you know the difference between thai basil and holy basil

[Anonymous No.11382149]

>>11382140
what is the difference

[Anonymous No.11382533]

>>11381250
Thanks for the questions are you a sushi chef? Could you recommend sauce/garnish (the thing that goes on top of the fish like grated ginger, green onions, wasabi, fish roe etc.) for salmon, tuna (maguro) and hamachi?

>I see that you have a stainless steel grater behind your cutting board. What do you use it for? If it's for wasabi, I would make a humble recommendation for shark skin grater. The difference is night and day. If it's not for wasabi, then go ahead and ignore this recommendation :)
It's for grating (real) wasabi. Will check out the shark skin one, I didn't know there was a big difference. You can see the wasabi in the background although it got a bit old in the fridge.

>Why do you use an epicurean board :( Aren't they an absolute hell on your knives?
My knives aren't very good so I didn't notice. My next step is to buy a sharpening stone so I'll see if I notice after that.

>Why do you cut along the grain on your salmon, was it more convenient for that particular block :(
I was trying to cut across the grain but got confused with that block.

>Nice rice, they look much more moist than how an average sushi restaurant would do it :)
Thanks I'm still experimenting with the rice/water ratio, and amount of seasoning.

>Is that gari on the top right, or just bits of salmon? If it's indeed ginger, it looks awfully orange...
Just leftover salmon.

>Good on you for trying to make sushi on your own :) Did you aim for about 25g/rice ball?
I suspect I use more right now. I haven't been checking but I have been reducing the amount over time.

>The knife you have in the background looks kinda short.. is it about 21-24 cm? Do you cook professionally, or is it just for your home kitchen?
No I just cook at home. It's a regular chef knife, 21cm. It is too short but I don't want to get a sushi knife until I've done this a bit more, maybe I'll get bored of making sushi.

[Anonymous No.11382558]

>>11382149
theyre completely different and can not be substituted for one another

[Anonymous No.11382579]

>>11382558
ok but what is the difference?

[Anonymous No.11382591]

>>11382579
smell taste and appearance

[Anonymous No.11382613]

>>11382591
Have you been told that, or have you actually tried them both in the same dish and found it out for yourself?
What would you be able to use them for, and not be able to use them for?

I genuinely don't know and i'm curious but you're not really giving any real information beyond dogma here. For example it would be quite easy to actually explain the difference between ginger and galangal and what they both might work and not work with.

[Anonymous No.11382614]

>>11382591
Gonna buy some seeds soon. I can’t fucking wait
Any tips for growing/cooking it?

[Anonymous No.11382653]

>>11382614
both thai basil and and holy basil aka gra pao grow like weeds here so i cant help you, strongly recommend getting both though
>>11382613
ive lived in asia for years, i can confirm theyre different. now that you mention it ive never seen anyone mix up the basils and have never bothered trying it myself since theyre so obviously different

basically holy basil is more peppery and people tend to use the stalks more, thai basil is more sweet but also closer to mint than italian basil somehow. theyre both very distinctly fragrant as well, probably two of my favorite smells

[Anonymous No.11382655]

also i forgot to mention pailins hot thai kitchen has the best thai recipes online that im aware of

[Anonymous No.11382681]

>>11382653
>thai basil is more sweet but also closer to mint than italian basil somehow.
Yeah i know this one, I had a thai basil plant for a while, I'm just unsure how holy basil is different or what it would be used for. To my taste it also has an aniseed-like flavor and i understand what you mean that it's closer to mint, and in a similiar way to mint, would not work well in a lot of things.

[Anonymous No.11382721]

>>11382681
i love pad grapao, ill eat it daily for weeks at a time, so one dish alone is reason enough to keep the plant. thai basil is far more commonly used especially in popular meme dishes. i also like grapao in fried rice and you could probably throw it in most stir fries.

[Anonymous No.11382790]

How can I up my Asian cooking game? Other than pho, the only Asian thing I really do is fry up some meats and veggies and mix it with varying stir fry sauces. I did fry up some yaki soba noodles and mix it with a soy + hoisn sauce though, was pretty tasty

[Anonymous No.11382804]

>>11382790
Travel to Asia, go to local farms and ask to have a look around, visit restaurant and check out the kitchen (China is very open to this), explore.

[Anonymous No.11382812]

>>11382790
if by 'Asian' you mean literally 'Asian', not slanty eyed soy sauce folk, and you live in a city with an indian diaspora, then find an indian supermarket/ spice shop and get into making curries with fresh decent spices.

[Anonymous No.11382925]

>>11379159
>I live in Japan and I cool professionally
No you don’t. You role-play online like the little faggot you are.

[Anonymous No.11382977]

>>11382925

What reason is there for me to lie? It's a very unglamorous position where we make below minimum wage if you covert our salary to hours.

If you're challenging me as a fraud, let me present to you a sort of industry shibboleth specific to Tokyo... what does 玉 mean in a recipe?

For example, 割り下 would contain 正、ニキリ、アマ、昆布、and 玉. What is 玉 and why is it written that way?

[Anonymous No.11383034]

>>11382977
Don't go full weeb, friendo.

[Anonymous No.11383066]

>>11383034

I'm just trying to show that person that I'm not frauding. I don't see what's the be point, it's like going to a /wageslave/ thread and pretending to be a dishwasher.

Why on Earth would anybody do that. There's no benefit, we're just having an honest, casual conversation about our industry.

[Anonymous No.11383072]

>>11383066
Are you native Japanese? If not how did you get a work visa?

[Anonymous No.11383073]

>>11383066
>>11382977
just take a photo with timestamp out of your window....
it should be 3am in japan now anyway

[Anonymous No.11383080]

>>11382977
>what does 玉 mean in a recipe?
Idk, looks like a pictograph for"take a shit before you cook?"

[Anonymous No.11383081]

>>11382804
Kill yourself

[Anonymous No.11383089]

>>11382977
Holy shit

[Anonymous No.11383098]

>>11374364

Why do ass backwards chinese still insist on eating dogs, cats, hamsters, etc. in this modern day & age? You literally have all the cheap pork you want. Is it just for the taste or tradition?

[Anonymous No.11383121]

>>11383098

>t. Vegan

[Anonymous No.11383129]

>>11383121

Yes, I'm vegan. But still, I can understand them eating dogs when they had no food and are starving. But pork is like 20 cents a pound over there and no reason to eat pets in >2018.

[Anonymous No.11383132]

>>11383129
>unironcially using the pet argument
there are pet pigs too..................and pet cows and pet chickens and pet ducks

[Anonymous No.11383137]

>>11383098
They have no empathy towards animals in general and they don’t consider dogs to be more valuable than pigs and shit.

[Anonymous No.11383144]

>>11383132

I'm literally saying why eat tough ass dog when you have cheap ass pork today, which they love? How is this an unfair question?

[Anonymous No.11383148]

>>11383144
because cultural palate and niche cuisine? why do southerners in the US eat rattlesnake or alligator? why do the french eat rabbits and snails?

[Anonymous No.11383157]

>>11383144
> because they're an ass backwards culture and not as morally evolved as you vegans

Is that what you want to hear? Now go away back to your vegan safe space.

[Anonymous No.11383161]

>>11383132
Are you retarded? Dogs have been domesticated for 15.000 years and they have specifically been bred to be a partner to man. Hunting partner, herding partner, guarding and protecting etc.
Pigs and cows have been bred to be docile and produce large amounts of meat. There’s a huge fucking difference. Are you that person who claims there’s no difference between killing a mosquito and a mammal as well?
>hurr they’re both animals!!

[Anonymous No.11383168]

>>11383161
>this emotional argument again
there are actual dog breeds specifically bred for meat

>they have specifically been bred to be a partner to man.
only in europe

[Anonymous No.11383173]

>>11383168

You're a sick human being, you know that? I honestly hate people like you.

[Anonymous No.11383175]

>>11383081
>Passportlet
Stay mad flyover.

[Anonymous No.11383179]

>>11383173
DON'T LET HIM DIVIDE US!

[Anonymous No.11383193]

>>11383098
Pigs are cognitively far more advanced than dogs, and all animals are subject to being food.

[Anonymous No.11383197]

>>11383173
whatever dude, go eat your chicken nuggets

ive had dog meat before and i dont regret trying it one bit

[Anonymous No.11383221]

>>11383168
That’s not an emotional argument. It’s a scientific argument. We have evolved with dogs. We are evolutionary speaking more connected to dogs than other animals. Just like you are more connected to your kids than a fungus. Emotion is in the equation, but it’s not an emotional argument.
>only in europe
Almost every culture on earth. Some of the oldest dog breeds are Asian.
You literally have no idea what you’re talking about.

[Anonymous No.11383223]

>>11383197
>go eat your chicken nuggets

Just as disgusting. Shows how closed your mind is.

[Anonymous No.11383224]

>>11383193
humans are animals, you monster.

[Anonymous No.11383225]

>>11383221
Dogs are also called mens best friend for a non trivial reason.

[Anonymous No.11383226]

>>11383221
>more emotional argument that is only relevant to the white race if anything
>talking about emotional connection to another species

opinion discarded, go write a blog about it

[Anonymous No.11383228]

>>11383073

Sure, I'll be back in Japan next week. In the meantime, a passport pic and pension booklet to prove that I earn a salary in Japan.

I honestly don't know why I have to do this.

[Anonymous No.11383233]

>>11383228
Nice cosplay accessories, Thomas. Can I see your hanko?

[Anonymous No.11383240]

>>11383221

I agree. I think you should go to China and protest. Make sure you wear an LGBT flag to show your pride too!

[Anonymous No.11383241]

>>11383224

A life is a life. I really don't understand the mental gymnastics of carnis who think that eating meat ISN'T a form of murder.

[Anonymous No.11383244]

>>11383240
>I think you should go to China and protest

They'll arrest me there. They don't tolerate free speech like America.

[Anonymous No.11383248]

>>11383244
They let based Tankman do his thing.

[Anonymous No.11383250]

>>11383224
And tasty.

[Anonymous No.11383264]

>>11383221
they arent autistic and merely see the dog as livestock/service animal

dogs are optional, but to asians oxen are not. Without oxen to plow the field there wouldnt be crops. Many asians (indians/taoist chinese) refrain from eating beef out of religious and cultural respect to the ox.

its cultural imperialism to demand someone else have the same feeling regarding a certain animal but not follow suit with theirs.

[Anonymous No.11383290]

>>11383233

Really. Why would anybody purposely forge a pension book. A passport, I understand, but a pension book? This is so stupid, I'm not taking anymore photos.

I don't care anymore, go ahead and think that I'm frauding. I don't know why you specifically chose me to make an accusation. Do you tell Red Seal cooks on /ck/ to show their certificates?

>>11383244

If you feel that strongly about it, I urge you to do something about this grave issue of dog meat eating.

While you're at it, why don't you also buy a boat and protest Japanese whaling? Not only will you be a vegan superstar, you'll also bring much needed awareness to barbaric Asian practices.

Pleaase go to China and protest, maybe even start a PETA chapter there.

[Anonymous No.11383301]

>>11383290
I knew you were cosplaying, David.

[Anonymous No.11383326]

>>11383226
It’s not only relevant to the white race. Eating dogs is taboo in almost every country except the Sinosphere ones. Also you don’t understand the difference between an emotional argument and an argument containing human emotions.

[Anonymous No.11383339]

>>11383240
Don’t really care much about it desu.

[Anonymous No.11383353]

>>11383326
emotions are illogical so dont give me any of that bullshit while citing science as well. You can find dog meat in africa too. Why should your feelings matter over theirs? racist prick

[Anonymous No.11383356]

>>11381375
Toast (or dont), grind finely (mortar and pestle should work better than food processor for this), then just sieve. It shouldn't be tedious to just put the grind through a sieve. the remaining flaky stuff doesn't have much flavour (like the skin on a cardamom pod) and can be discarded.

[Anonymous No.11383367]

>>11383326
i'll eat dog in your honour. Its cold weather now too, perfect for dog stew.

[Anonymous No.11383372]

>>11383353
Emotions are actually very logical, stupid. They're survival mechanisms.

[Anonymous No.11383380]

>>11383372
survival mechanism would be eating any animal regardless of how cute they are. Emotions are not logical, there is no real argument against eating dog besides 'it makes me feel sad'

[Anonymous No.11383381]

>>11383290
>Pleaase go to China and protest, maybe even start a PETA chapter there.

Vegans are generally cowards. They'd rather stay at home "protesting" and yell & curse at their parents, who tolerate their bullshit.

[Anonymous No.11383439]

What can I use miso paste for besides miso soup?

[Anonymous No.11383451]

>>11383439
stir fry, marinate, salad dressing

there are recipes for each

[Anonymous No.11383465]

>>11383380
The argument is that you don't eat tools, you fucking rock eater. Emotions absoultely are survival mechanisms. Do you really think a mothers love for her children is useless and illogical? Was your mother also a soulless rock eater who didn't nurture you?

[Anonymous No.11383480]

>>11383465
>insulting someone is a great way for them to agree with me

i'll make sure to order dog next time

[Anonymous No.11383491]

>>11383380
You’re actually retarded.

[Anonymous No.11383505]

>>11383367
I don’t have a dog and I’m not triggered or upset. I’m arguing about the importance of dogs in human civilizations.

[Anonymous No.11383510]

>>11383480
I don't want a shovel eating huskman to agree with me. I just want him to know he's simple.

[Anonymous No.11383513]

>>11383505
that doesnt mean anything, you can argue the same thing for cows (oxen)

[Anonymous No.11383518]

>>11383439
I usually marinate meat in miso. Turns out good as fuck. Creamy, salty, rich.

[Anonymous No.11383521]

>>11383510
hes not the one crying over animals

[Anonymous No.11383529]

>>11383521
That's because he thinks emotion is useless and illogical.

[Anonymous No.11383533]

>>11383529
you're the hypocrite crying about dogs when pigs are even smarter than dogs.

[Anonymous No.11383539]

>>11383465
You sound like a bitch, and I'm hungry.

[Anonymous No.11383544]

I've just made Korean style carrot salad. Love this shit. Although it will have to stay the night in the fridge

[Anonymous No.11383545]

>>11383513
You are correct in a way. Cows are forbidden to eat in India because of how they have supplied them with milk and helped them with the soil. Oxes and cows don’t have the social intelligence of dogs tho. Dogs and humans have co-evolved together and the social bonds between them are stronger than between humans and oxes/cows.

[Anonymous No.11383548]

>>11383533
What utility do pigs provide humans aside from meat?

[Anonymous No.11383551]

>>11383544
Never tried it. How do you make it?

[Anonymous No.11383560]

>>11383533
It’s not about intelligence. It’s about the social bond. Dogs have been bred to be our partner, pigs have been bred to be docile and packed with meat. How do you still not understand the difference?

[Anonymous No.11383564]

>>11383548
....truffle hunting? seriously you're on a cooking board and you had to ask?
also,
https://www.defencetalk.com/israel-trains-pigs-to-guard-settlements-690/

>>11383545
>muh social bonds
>muh fee fees
doesnt mean anything, sorry

>stronger than between humans and oxes/cows.
the cow is LITERALLY worshipped in india.

[Anonymous No.11383576]

>>11383560
"""social bonds""" mean nothing
there are many stories of dogs mauling their loving owners to death
no other meat tastes like dog meat, and it is special in that regard.

[Anonymous No.11383596]

>>11383551
There is a shit tons of recipes for it .
I've used this
>1 kg. carrots
>5-6 tablespoons of vinegar 9%
>2 teaspoons of salt
>4 table spoons of sugar
>1 teaspoon of mustard
>Spices 1 teaspoon of each:
>Coriander, basil,
>Turmeric, red pepper, paprika, garlic dry, black pepper, nutmeg.
>100 grams of sunflower oil
>1 clove of fresh garlic

The main spices are Coriander, garlic powder and black pepper the rest is somewhat optional but I would recommend all of those. But if you do leave some out the spice volume still has to be the same so about 8 teaspoons.

Cut carrots like pic related and throw it in a boiling water for 40-60 sec then let the water drain out.
Mix all the sugar, salt, mustard(optional) and spices in the vinegar and add about 3 tablespoons of the water that was drained from the carrots to the spice mix. Mix the spice mix with carrots, preferably with hands so that you really rub it in. Heat up oil(not boiling) and then mix the oil with the carrots. Then lastly add all the fresh garlic and mix again. Let it marinade for at least 4-6 hours, the more the better.

[Anonymous No.11383610]

>>11383548
You dumb

[Anonymous No.11383616]

>>11383560
I only eat pit bulls, everyone wins.

[Anonymous No.11383695]

>>11383564
Of course, the vital task of truffle hunting. It's the truffle that is responsible for increasing the brain size in early human ancestors.

[Anonymous No.11383698]

>>11383576
Is that supposed to be an argument? Humans kill humans too.

[Anonymous No.11383702]

>>11383695
>waxing nostalgia over something that happened 200,000 years ago and not for every human tribe

wew

[Anonymous No.11383704]

>>11383695
Don’t reply to him. He’s a kid and/or retarded.

[Anonymous No.11383709]

>>11383695
you never asked if it was vital, only an utilitarian task for pigs.
also, dogs are not vital to humans now. Everything can be replaced with technology.

[Anonymous No.11383710]

>>11383596
Thanks m8
Gonna save this

[Anonymous No.11383726]

>>11383709
Humans are hardwired by evolution. We still crave sugary because of evolution. Us having excess food today doesn’t change this evolutionary fact. How low is your IQ? Be honest.

[Anonymous No.11383736]

dog lovers are the vegans of the meat world

constantly crying about emotional bullshit but refusing to give up their chicken or beef

[Anonymous No.11383745]

>>11383726
how is that an argument? do you HAVE to eat sugar? in fact, having no self control and eating too much sugar is bad for you. The same with licking your dog's ass because you cant come to terms that it.is.just.another.animal

[Anonymous No.11383759]

>>11382812
>Indian
nice try tit sucker

[Anonymous No.11383763]

>>11383745
Except it isn’t. From a human perspective dogs are a special animal. Because of evolution. I don’t have to eat sugar, but I’m still hardwired to do so. Now piss off brainlet.

[Anonymous No.11383775]

>>11383763
>an animal is special to me because muh evolution :'((((
>calling someone stupid becuase you ran out of actual arguments

if that ""evolutionary bond"" was real nobody would be eating dog in the 1st place. The fact that many, many people have no emotional qualms against eating dog already disproves your "special social bond" theory.

[Anonymous No.11383785]

>>11383763
just because you cry over dogs doesnt mean others are like you
stop confusing your feelings and cultural background as universal fact

[Anonymous No.11383882]

>>11383775
>>11383785
Cringe

[Anonymous No.11383894]

>>11383785

Closed minded vegans don't believe that other cultures have different values, especially towards food.

[Anonymous No.11383895]

>>11383882
>cant have actual argument so replies with a meme word

okay

[Anonymous No.11383898]

>>11374471
t. American who's never had actual Japanese food

[Anonymous No.11384134]

[Anonymous No.11384143]

>>11384134

[Anonymous No.11384216]

>>11383290
what are your fav recipes?

any tricks you'd like to share?

[Anonymous No.11385443]

wow the vegan circle jerk is somehow worse than the yellow fever circle jerk

[Anonymous No.11385456]

South Koreanon here. We don't eat dog! :(

[Anonymous No.11385509]

>>11383380
Dude, we survived with the help of dogs. We tamed them. Just communicate with any dog, notice how loving and easy to handle they are. Would you really eat a man’s best friend?

[Anonymous No.11385519]

>>11383596
Great recipe, but it’s more Russian than Korean.

[Anonymous No.11385532]

>>11381742
hey thanks

[Anonymous No.11385597]

>>11385456
i dont think any asian cultures eat dog culturally except china and vietnam. of course poor starving people do in any asian country

[Anonymous No.11385602]

>>11383898
Actual Japanese food is still overrated. And their best dishes are mostly seafoods which are nuclear radiation flavoured nowadays.

I know 4chan is biased because >muh anime but avoid japan unless you want cancer lmao.

Out of the countries I've been to,
CN > KR = VN >> JP

[Anonymous No.11385621]

can it be time for power rankings now

dont forget to place cambodia and the philippines firmly in last place and second to last place

[Anonymous No.11385637]

>>11383785
>muh cultural relativism
Throwing cute dickgirls from rooftops and marrying your first cousin is their culture, bro. Who are you to judge, right?

[Anonymous No.11385647]

>>11385456

Here's the thing that pisses me off about Koreans like you. You probably think youre more civilized than the Chinese, because Seoul is "so modern." Well guess what, Japanese used to eat dogs too. But there are real dog meat restaurants in Korea (outside of Seoul) to this day. There are bear bile farms in Korea, even in this day and age. And there are equally hyper modern cities in China, more so than Korea in some ways.

Every single dirty thing the Chinese have done, both the Japanese and Koreans have done historically. So stop being in denial about how South Koreans don't eat dog meat, because the practice still exists. I can use the same argument to say the Chinese don't eat meat too, because there is a large demographic of young Urban people who are as "Westernized" as Koreans.

Asian nationalism only works if Asians are superior to Westerners in a given period of time. Culturally, economically, Japan and Korea are ESPECIALLY dependant on the Western Civilization.

[Anonymous No.11385657]

>>11385637
>cute dickgirls
throw yourself off a rooftop

[Anonymous No.11385668]

>>11385647
stay mad zhang

[Anonymous No.11385683]

>>11385668

I'm actually Korean, and yes I'm mad

[Anonymous No.11385706]

>>11385683
*stay mad kim

[Anonymous No.11385723]

>>11385706

How dare you call me a stereotypical Korean name! I'm so offended, I think I might have to call a mod on you!

[Anonymous No.11385726]

>>11385657
You're in the wrong place, Hamza.

[Anonymous No.11385803]

can you guys quit being faggots please

[Anonymous No.11386471]

>>11385456
oh shut the fuck up. Who cares. Stop apologising to westerners

[Anonymous No.11386505]

Taiwan

>Ruifeng Night Market, nr Kaohsiung Arena

[Anonymous No.11386517]

>go to great pains to make authentic ma po dofu
>get all the correct ingredients visiting like four different asian markets
>it's just oily as fuck meat tofu on rice

well okay then

the answer, OP, is japanese

[Anonymous No.11386569]

>>11381083
Fuck boomers and fuck margarine. Disgusting.

Pic related Asian foos

[Anonymous No.11387475]

>tfw anons will never enjoy my mom's nasi lemak and special nasi goreng recipes
feelsgoodman

[Anonymous No.11387479]

>>11386569
I pet da foods

[Anonymous No.11387753]

>>11374490
>dont forget none of you fuck eachother you nip

[Anonymous No.11387759]

>>11376887
I had dog ribs in korea. pretty fuckin gud

[Anonymous No.11387831]

>>11381679
It is a meme, in the same vein as "bone apple teeth"

[Anonymous No.11387925]

>>11387475
>big orb of rice with some meat, some cucumbers, peanuts, and shredded peppers with some red diarrhea and an egg

oh nooooo