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9 hours ago, JoNorvelleWalker said:

 

Thanks, ordered.  Should go well with Fuchsia Dunlop's new book, The Food of Sichuan, that arrived on my doorstep yesterday.

 

Fuchsia is pretty great. I'm cooking with Fuchsia's Simple Everyday Chinese Food right now (title sounds something like that). 

 

Her recipes call for chili bean paste and not the bean oil that is sold in most US stores so the amazon link is to the paste. 

 

I didn't go with the chili bean oil sold in most stores because the Chinese technique appears to be to create an oil infusion from base aromatics and fermented things - like an infused oil that is created in the pan. 

This is so different from the Western technique where you just fry the aromatics and then use a stock or wine to create a pan sauce. 

The Chinese technique seems to create an oil sauce that coats everything else so that the end result is s dry stir fry with no sauce but an infused oil that flavors the dish. 

 

The chili oil would already have a double dose of oil so I used the paste as called for in her recipe. 

 

I still have a second new unopened bottle of Lee Kum Kee chili bean oil that I plan to "reverse shoplift" - that is, put in back in the store that I bought it from.

It sounds weird but I don't want to waste throwing it away. I don't think it's illegal to reverse shop-lift? 

 

I'm going to walk in casually holding it in my hand and pretend to look at the chili oils and then subtle put the one in my hand back on the shelf and buy something else. Lol 

 

Ummm...when cooking Chinese I found that infusing  my own chili oil with sichuan peppers and black cardomom and using Chinese noodles (not the Thai Kitchen ones at Shoprite) from Chinatown made a big difference to the taste. 

 

Also, Chinatown has the horizontal cross-cut spareribs called for in the recipes along with Chinese garlic chives  with buds on, water spinach, etc. and dried shrimp and shitake you'll need. 

 

The poultry is super fresh and better than anywhere else: muscove duck, young duckling, genuine hen, squab, and more 

 

I take a carry on cooler and train it from the WTC to NJ  

 

 

9 hours ago, JoNorvelleWalker said:

 

Thanks, ordered.  Should go well with Fuchsia Dunlop's new book, The Food of Sichuan, that arrived on my doorstep yesterday.

 

Fuchsia is pretty great. I'm cooking with Fuchsia's Simple Everyday Chinese Food right now (title sounds something like that). 

 

Her recipes call for chili bean paste and not the bean oil that is sold in most US stores so the amazon link is to the paste. 

 

I didn't go with the chili bean oil sold in most stores because the Chinese technique appears to be to create an oil infusion from base aromatics and fermented things - like an infused oil that is created in the pan. 

This is so different from the Western technique where you just fry the aromatics and then use a stock or wine to create a pan sauce. 

 

The chili oil would already have a double dose of oil so I used the paste as called for in her recipe. 

 

I still have a second new unopened bottle of Lee Kum Kee chili bean oil that I plan to "reverse shoplift" - that is, put in back in the store that I bought it from.

It sounds weird but I don't want to waste throwing it away. I don't think it's illegal to reverse shop-lift? 

 

I'm going to walk in casually holding it in my hand and pretend to look at the chili oils and then subtle put the one in my hand back on the shelf and buy something else. Lol 

 

Ummm...when cooking Chinese I found that infusing  my own chili oil with sichuan peppers and black cardomom and using Chinese noodles (not the Thai Kitchen ones at Shoprite) from Chinatown made a big difference to the taste. 

 

Also, Chinatown has the horizontal cross-cut spareribs called for in the recipes along with Chinese garlic chives  with buds on, water spinach, etc. and dried shrimp and shitake you'll need. 

 

The poultry is super fresh and better than anywhere else: muscove duck, young duckling, genuine hen, squab, and more 

 

I take a carry on cooler and train it from the WTC to NJ