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/ck/ - Food & Cooking

File: 209 KB, 500x375, bbq pork3.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Fri Oct 5 09:35:12 2012 No.3916409 [DELETED]

[Reply] [Original]

Char sui

>>	Anonymous Fri Oct 5 09:43:42 2012 No.3916423 Are you sure it doesn't need more grease?

>>	Anonymous Fri Oct 5 10:07:23 2012 No.3916447 >>3916423 >Can't tell the difference between moist food and greasy food

>>	Anonymous Fri Oct 5 10:08:23 2012 No.3916450 >>3916447 >pork belly >not greasy Pick one.

>>	Anonymous Fri Oct 5 10:15:24 2012 No.3916456 >>3916450 >Not knowing how to cook properly >You Pick two

>>	Anonymous Fri Oct 5 10:15:24 2012 No.3916457 >all fat >no meat lol poorfags

>>	Anonymous Fri Oct 5 10:16:25 2012 No.3916458 >>3916456 >told >butthurt >you All of the above.

>>	Anonymous Fri Oct 5 10:42:09 2012 No.3916481 That looks delicious just wondering what it would go good with phad thai?

>>	Anonymous Fri Oct 5 10:54:15 2012 No.3916497 >>3916481 Beer.

Anonymous Fri Oct 5 11:03:16 2012 No.3916504

>>3916481
I make a Filipino/Khmer combined version using achiote instead of bacteria rice (I can't get bacteria rice where I live). If I used bacteria rice, it would just be Khmer, but I don't so it's not.
When I cook it, we eat it with stir-fried pickled mustards, stir-fried fresh greens, rice, a thin soup of some kind or other and raw vegetables with dip/dressing.
It's actually pretty easy to make, tbh.

>>	Anonymous Fri Oct 5 11:05:15 2012 No.3916507 >>3916458 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:11:15 2012 No.3916523 >>3916409 It's char siu not char sui

>>	Anonymous Fri Oct 5 11:13:16 2012 No.3916529 >>3916507 >still buttmad >still told Cry harder, brah.

>>	your tears are almost as delicious as this pork Anonymous Fri Oct 5 11:17:17 2012 No.3916535 >>3916529 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:19:17 2012 No.3916540 >>3916535 >implying skills >implying you're not just a troll

>>	shh now. no tears, only dreams Anonymous Fri Oct 5 11:19:17 2012 No.3916541 >>3916540 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:20:17 2012 No.3916544 >>3916535 No amount of "skill" can make a piece of lard not greasy.

>>	Anonymous Fri Oct 5 11:21:17 2012 No.3916545 File: 93 KB, 500x375, 1.jpg [View same] [iqdb] [saucenao] [google] >>3916544 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:21:17 2012 No.3916546 >>3916541 >>3916535 >>3916507 Full sperg. Cry harder.

>>	Anonymous Fri Oct 5 11:22:17 2012 No.3916547 File: 53 KB, 435x351, laughingmethcooks.jpg [View same] [iqdb] [saucenao] [google] >>3916546 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:22:17 2012 No.3916549 >>3916545 >gets buttmad >pretends to not be buttmad >is obviously buttmad Cry harder.

>>	Anonymous Fri Oct 5 11:23:17 2012 No.3916550 File: 23 KB, 320x240, 1348994653794.jpg [View same] [iqdb] [saucenao] [google] >>3916549 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:24:17 2012 No.3916551 >>3916549 >>3916546 >>3916544 >>3916540 >>3916529 >replying to the same person posting the same thing over and over again confirmed for pooper ravaged as fuck nerd

>>	Anonymous Fri Oct 5 11:24:17 2012 No.3916552 >>3916550 Where's the challenge, exactly?

>>	Anonymous Fri Oct 5 11:25:17 2012 No.3916553 >>3916551 >samefagging like an obvious samefaggot Cry harder, kid.

>>	Anonymous Fri Oct 5 11:25:17 2012 No.3916555 File: 16 KB, 380x300, patbatemanlaughingatyou.jpg [View same] [iqdb] [saucenao] [google] >>3916552 >>3916553 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:26:17 2012 No.3916556 >>3916553 lel u mad faget i fuked ur mum last nite too xD

>>	Anonymous Fri Oct 5 11:28:17 2012 No.3916559 >>3916555 >implying challenge Cry harder.

>>	Anonymous Fri Oct 5 11:28:17 2012 No.3916561 File: 83 KB, 612x612, 1348277742870.jpg [View same] [iqdb] [saucenao] [google] >>3916559 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:29:17 2012 No.3916562 Guys stop fighting. YOU'RE RUINING PORK. GOD I HATE THIS FAMILY SO MUCH.

>>	Anonymous Fri Oct 5 11:29:19 2012 No.3916563 >>3916562 It's just two people ironically shitposting over and over again thinking they're "trolling" each other so epic hard brah. /v/irgins, basically.

>>	Anonymous Fri Oct 5 11:30:19 2012 No.3916565 >>3916561 >crying harder Good, good. >inb4 crying even harder

>>	Anonymous Fri Oct 5 11:30:19 2012 No.3916566 File: 139 KB, 580x819, thebritish.jpg [View same] [iqdb] [saucenao] [google] >>3916565 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:32:19 2012 No.3916568 >>3916563 I know the "lel" guy, he does this all the time. Just ignore him.

>>	Anonymous Fri Oct 5 11:33:19 2012 No.3916569 File: 152 KB, 830x844, EA.png [View same] [iqdb] [saucenao] [google] >>3916568 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:34:19 2012 No.3916573 >>3916568 >implying they both aren't tremendous faggots OP delete the thread and post it again when everyone and their mother doesn't feel like shitposting for the "lulz".

>>	Anonymous Fri Oct 5 11:35:19 2012 No.3916574 >>3916569 >still jew >still posting

>>	Anonymous Fri Oct 5 11:37:19 2012 No.3916576 File: 1.69 MB, 685x1674, 1348834557095_001.jpg [View same] [iqdb] [saucenao] [google] >>3916574 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:38:19 2012 No.3916578 >>3916576 >still jew >still posting

>>	Anonymous Fri Oct 5 11:38:19 2012 No.3916581 File: 57 KB, 514x502, 1346196346326.jpg [View same] [iqdb] [saucenao] [google] >>3916578 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 11:48:27 2012 No.3916594 So, now that the kids have had their fun, let's talk. What can I substitute for rice wine?

>>	Anonymous Fri Oct 5 11:53:26 2012 No.3916599 >>3916409 AND.......what? You gonna give us some of that gloriousness or are you just here to brag?

>>	Anonymous Fri Oct 5 11:57:26 2012 No.3916603 >>3916599 AND MARINADE RUB ROAST CUT EAT GLORIOUS What more do you want?

>>	Anonymous Fri Oct 5 11:59:26 2012 No.3916606 >>3916603 RECIPE MOTHERFUCKER, DO YOU SPEAK IT?

>>	Anonymous Fri Oct 5 12:02:28 2012 No.3916607 >>3916606 HOISIN SOY SAUCE RICE WINE FIVE SPICE GARLIC HONEY MARINADE RUB ROAST EAT CAN YOU DIG IT

>>	Anonymous Fri Oct 5 12:05:17 2012 No.3916611 File: 1.89 MB, 280x210, 1322872022306.gif [View same] [iqdb] [saucenao] [google] >>3916607 THANK YOU.

>>	Anonymous Fri Oct 5 12:06:16 2012 No.3916615 >>3916594 Pale sherry or dry white vermouth works well in a pinch.

>>	Anonymous Fri Oct 5 12:06:16 2012 No.3916614 File: 49 KB, 478x399, laughing cheetah 1333850203250.jpg [View same] [iqdb] [saucenao] [google] >>3916607 >s/he thinks that's how you make red cooked pork

>>	Anonymous Fri Oct 5 12:08:16 2012 No.3916617 >>3916614 Well, what would you do differently?

>>	Anonymous Fri Oct 5 12:08:16 2012 No.3916618 >>3916614 >(s)he thinks this thread is about red cooked pork

>>	Anonymous Fri Oct 5 12:10:16 2012 No.3916624 >>3916507 >lel

>>	Anonymous Fri Oct 5 12:12:16 2012 No.3916628 >>3916624 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 12:21:18 2012 No.3916644 >>3916607 Cool but what cut of meat, and what cooking surface/temp? Also, where to find it in Los Angeles

Anonymous Fri Oct 5 12:29:18 2012 No.3916654

>>3916617
Pound some achiote or bacteria rice into powder.
Coat some whole, skin-removed, pork belly in achiote/bacteria rice powder; set aside.
In a long, flat pot, cook white sugar with a little water.
Caramelise it.
Add honey or palm sugar and cook that into a brown syrup.
Cook pork in it.
Add star anise, cinnamon and sweet peppercorns as well as fish sauce and simple stock to cover and simmer until liquids are reduced out and pork is deep red (achiote/bacteria rice will turn everything red).
Roast pork in oven at a low temperature, basting with additional sweet stock as necessary until it is bright red and shiny.
Chop and serve or cool and store for using in cooking other dishes.

>>	Anonymous Fri Oct 5 12:42:19 2012 No.3916666 >>3916654 But that's not char siu.

>>	Anonymous Fri Oct 5 12:44:41 2012 No.3916667 File: 140 KB, 578x536, 1299289185065.jpg [View same] [iqdb] [saucenao] [google] >>3916654 >>3916654

>>	Anonymous Fri Oct 5 12:46:41 2012 No.3916670 Can all you lel faggots go back to Reddit?

>>	Anonymous Fri Oct 5 12:50:42 2012 No.3916673 >>3916670 >Being this assangrey at having your cooking skills challenged lel

>>	Anonymous Fri Oct 5 12:57:42 2012 No.3916687 >>3916673 I don't understand your accent.

>>	Anonymous Fri Oct 5 13:04:44 2012 No.3916697 File: 413 KB, 717x880, 1348103448944.jpg [View same] [iqdb] [saucenao] [google] http://momofukufor2.com/2010/03/chinese-barbecue-porkchar-siu-recipe/ I use this recipe for Char Siu

Anonymous Fri Oct 5 13:17:44 2012 No.3916717

>>3916409
Go to Ranch 99
They put Roast Pork in the deli area self serve
Load the whole tray with like 3lbs of the stuff for $7.50 (normally that's how much u get for 1 lb)
Go home
Make rice
Eat nothing but rice and the crispy prok skin
>oh god that was coma inducing

>>	Anonymous Sat Oct 6 05:22:34 2012 No.3918216 >>3916562 you're funny. i like you.

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