"At Christmas I no more desire a rose Than wish a snow in May's new-fangled mirth; But like of each thing that in season grows."
Started by Barry Admin, November 20, 2021, 05:40:08 PM
Quote from: stonkers on November 21, 2021, 12:12:11 PMSoooooo.....not chicken Maryland then?They're blatantly just making it up as they go along aren't they. It's tikka massala for the European Dishes orderers.Consider my hat fucked because that's absolutely what I thought chicken Maryland was until now. I definitely used to get it from the Chinese when I was very wee and more of a fussy eater, I remember being horrified by accidentally biting into the banana fritter thinking it was chicken. My mum would make herself fairly often as well.
Quote from: Big Mclargehuge on November 22, 2021, 08:06:57 PMGenerally it's always:Sweet and sour Chicken/Praw ballsSingapore/Chicken/Beef Chow Meinand a Hot and Spicy Soup or Salt and chilli chips.at least a couple of times a year me and the missus will order something "out there" just to see what it's like. but we always come back to the core above items
Quote from: imitationleather on November 22, 2021, 11:36:07 PMLiving in the centre of Newcastle ... I'll very rarely go for Chinese over what else is on offer.
Quote from: imitationleather on November 22, 2021, 11:36:07 PMLast time we ordered from a Chinese takeaway we got the Munchie Box.Never again!While most (if not all) of the fare available at the Chinese place is far superior to that shitshow, I have to be honest and say that Chinese food is pretty low down the takeaway league table for me. Living in the centre of Newcastle there's an embarrassment of choice and I'll very rarely go for Chinese over what else is on offer.
Quote from: flotemysost on November 29, 2021, 10:14:50 PMI know this is a takeaway thread, but I went into the older, less exciting looking Asian supermarket that's near me tonight (as opposed to the newer shiny hipster one which has its own Instagram account and everything) and it's brilliant, they sell pretty much everything including the stuff that caters to my inauthentic basic bitch English tastes, as well as actual kitchen utensils for steaming rice and noodle bowls and all sorts. Never looking back. The other one does sell booze, though. I got a medium fry up some tom yum soup paste, prawn crackers, a tin of kimchi and a bag of frozen wonton. If I need to isolate any time soon I'm sorted
Quote from: pigamus on November 22, 2021, 08:13:00 PMI learned as a student in Cardiff many years ago that anywhere trying to be both a Chinese and a chip shop should be avoided like the plague
Quote from: Cold Meat Platter on Yesterday at 09:48:15 PMBeen trying to do char siu recently but can't quite get it tasting as I'm used to it from restaurants, although it is tasty. There seems to be a kind of floral note missing, maybe rose water?
Quote from: TrenterPercenter on Yesterday at 10:08:29 PMDepends on what you are trying to emulate; my friends wife is from Bejing her mum makes an incredible char siu which is traditional but tastes nothing like what you would get from a takeaway. A lot of the time it is because of the processes involved in preserving and mass producing stuff that makes things taste the way they do (and consistently).I've made traditional style char siu before; if you are not using the red fermented bean paste then that is probably why you are not getting the floral taste; here is a good recipe https://madewithlau.com/recipes/char-siu-chinese-bbq-pork
Quote from: Cold Meat Platter on Yesterday at 10:10:52 PMYeah using the red fermented bean curd, maybe not enough. Been watching that guy's YouTube channel, wholesome stuff and well explained.
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