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mudbug

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  1. I would say "challenging", but also not reason enough to end a great discussion. People go through phases, society and culture change, individuals come and go, and sometimes come back again (if they haven't passed away). But the discussion about food can, and should — last over lifetimes. *wink*
  2. Lizuhou, "Shortening" is a "type" of fat. However a dictionary definition does not represent common use in an entire country's culture, or their relationship with it. Shortening in the United States is known as a synthetic substance, not nature made. And science has proven it is extremely unhealthy for the human body. https://slate.com/human-interest/2009/06/lard-after-decades-of-trying-its-moment-is-finally-here.html
  3. Glad you enjoyed it as much as I did. If you try it Margaret, do post back to let us know how it went!
  4. Yes, I do. But these can be ongoing conversations... ; )
  5. Checking in. How is this going?
  6. Shortening is highly processed and bad for your health. Real fat from certified organic animals, or processed from plants with care would be idea.
  7. Definitely not the same thing. Aji Amarillo Paste is made of Yellow Peppers and would taste more fruity https://www.amazon.com/Incas-Food-Aji-Amarillo-Paste/dp/B003G52K5E Ingredients: Yellow Peppers, Salt, Citric Acid, Sodium Benzoate http://www.yollieorientalonline.com/lan-chi-chili-paste-with-garlic-8-oz/ Ingredients: Red Chili, Salt, Soybean Oil, Garlic
  8. Can't seem to find it in the Bay Area, but definitely worth mail ordering even though it would cost more. It's one of my all time favorites. And I prefer it straight, on mashed potatoes which is the perfect canvas for Lan Chi's Garlic Chili Paste. I've never found anything else like it that comes close to it in flavor.
  9. Lan Chi brand "Garlic Chili Paste" is my all time favorite too. Re: your comment on the line about Chinese Gastronomy. Yes, A trained/experienced palate is able to taste ingredients for what they are without seasoning. Seasoning should only enhance, not take away from enjoying fresh, high quality ingredients that speak for themselves. Maybe that's the problem these days. Sauces can hide lesser quality, poorly cooked ingredients.
  10. carswell, Lan Chi, Chili Paste with Garlic is phenomenal on mashed potatoes. Use it to taste and you almost can go without the gravy.
  11. Agreed. So hard to find. So delectable.
  12. Hi all, I've found my way back to this thread and decided that I've found I prefer the aura/essense of lotus leaves over banana or bamboo leaves. I'm thinking I may take a big pot of water and boil the fragile lotus leaves in it, and then reserve the lotus leaf infused water to use to simmer joong wrapped in bamboo or banana leaves which are more durable.
  13. Ageing of rice: A review https://doi.org/10.1016/j.jcs.2018.04.009 1. Introduction 2. Advantages of rice ageing 3. Types of ageing of rice 4. Different methods of artificial ageing 5. Changes in chemical properties of rice during ageing 6. Effect of ageing on rice properties 7. Ageing induced proteomic and genetic changes in rice seed 8. Monitoring of ageing process of rice 9. Limitations of rice ageing 10. Conclusion References https://www.sciencedirect.com/science/article/pii/S0733521018301942
  14. "Aged Basmati -or- aged zhanmi (两年粘米). So right, just in case you happen to be in China or something, the specific variety of rice used is aged zhanmi from Zengcheng, which’s right outside of Guangzhou. Zhanmi has it’s own fascinating history (it’s derived from Champa rice)" Recipe: Cheung Fun, Rice Noodle Rolls from scratch using rice (布拉肠粉) https://www.reddit.com/r/Cooking/comments/albz9s/recipe_cheung_fun_rice_noodle_rolls_from_scratch/
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