Food
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- BuddhaHat2
- Noice! How about your dried chillies, ancho, guajillo, pasilla, etc? Those should be pantry staples, too.Continuity
- good tip @Continuity, looks like I'll need to make another trip ;)BuddhaHat
- ps. that Texan Hitch Hiker hot sauce almost blew my face off. It's tasty but rates a couple of levels above the other habanero sauces. Be warned!BuddhaHat
- Oh! Oh! I have another tip! If you can't find ancho chilli powder and you need it for whatever reason, whole dried ones will pulverise nicely ...Continuity
- in the spice grinder. Well, others will, too, but I guess ancho chilli powder is more in demand in recipes.Continuity
- As for the Texas Hitch Hiker ... I can only dream of it blowing my face off. Munich is _still_ a bit of a hotsauce dead zone, besides Cholula, TabascoContinuity
- ... and others of their ilk.Continuity
- i just finished a bottle of that hitchhiker. Used for it asian dishes mostly. Not badscarabin
- I put it in pho once and it was so hot i coughed and blew noodles all over my kitchen tablescarabin
- Aardvark is my go toduckseason
- Danish1
- This one's for Utopian :)Nairn
- Gordon's never tried my latest burgers.Continuity
- BuddhaHat1
- I used Rick Bayless' trick of reheating corn tortillas and they were the best I've ever had. The Arizona Gunslinger sauce was the best out of the 5 new bottles.BuddhaHat
- photos look like an authentic mexican restaurant menuimbecile
- What's the carne?Continuity
- carnitas - used a big hunk of pork shoulder after much cursing and knifework to extract the shoulder bladeBuddhaHat
- YummmmmContinuity
- Lolpango
- Why are you doing this to me? ರ╭╮ರpango
- looks ace as ever. you got to start making tortillas!MrT
- Speaking of tortillas @ MrT, the only Mexican grocery in Munich has started stock cast iron presses. Going to grab myself one in a couple of weeks!Continuity
- Akagiyama12
- Hmm the more I look at this pic, the worse seems lol!Akagiyama
- Lol no worry I'm that guy with lights. As long as it taste goodpango
- Btw ton katsu means pork cutlet. You meant tori katsu for chicken.pango
- fucking yuminteliboy
- Would eat. You got some Kewpie on that mudderfugga?garbage
- https://i.pinimg.com…pango
- Looks de-lish!!! You gave Pango a run for his $ (I’d gladly eat either of your dishes) (Also...Go Knights, dude from Vegas!!)PonyBoy
- Looks like Asian street food. And Asian street food is good.jagara
- i think you went a bit nuts with the sauce. Other then that it looks good.milfhunter
- I see some katsu in my future.maikel
- @akagiyama. what sauce did you put on? i actually used okonomiyaki sauce i had made a while ago. its quite similar to the store bought tonkatsu sauce.pango
- I used Kewpie mayo and tonkatsu sauce, Kagome brand. Thanks for the compliments, will use a black plate next time! Go Knights! :)Akagiyama
- Throwing DOWN! looks awesomestoplying
- dang tasty! needs more bush! can't lose with cabbage n ponzu dressingSquiddy
- Danish2
- Nah.Continuity
- Chief has spoken.palimpsest
- Damn right, Slick!Continuity
- pango28
- You made it look better than the video thumbnail.palimpsest
- Success!pango
- That looks proper crunchy!Continuity
- I love Japanese food.cherub
- Wow. I meet for dinner in a japanese restaurant tonight and if it doesn't look like yours I don't want it.Longcopylover
- Print the pic and bring it to the restaurant.
"I want this."palimpsest - that picture is insane. Are you a food photographer?milfhunter
- So basically schnitzel with ricedrgs
- Food always looks better on dark dishes and a dark table.stewart
- @drg. pretty much. don't know the common schnitzel recipe but i think the main difference is the crumb and the cut.pango
- @milfhunter. nahh just a photog with lights at home. I lit that photo with 2 light. 1 bare flash and 1 flash/umbrella. cuz i'm that extra XDpango
- “Thank You, Chef”Ramanisky2
- I want that end piece.Continuity
- more sauce!doesnotexist
- This gives me hunger pangos. Looks awesome!stoplying
- Nice shot man! Looks deliciousfuturefood
- yup!YakuZoku
- @pango lol was your food still warm by the time you where done making the picture?milfhunter
- Nice!PonyBoy
- @milfhunter. It's only 2 lights so it's fairly quick to set up before I started cooking. Rice did get cold but the meat stayed warm :)pango
- Yes please! I don't deep fry enough. And lovely lighting, I am inspired.MrT
- not enough is good. this thing isn't exactly healthy lol. and it uses so much oil. 1L+. that's pretty much my 1 month of cooking oil.pango
- git in my bellybezoar
- Yesgarbage
- prophetone0
- 6 Krispy Kreme’s at once equal 1 diabetesprophetone
- https://youtube.com/…pango
- ephix1
- isn't that a qbn'rs brand?hans_glib
- Yepduckseason
- the hot sauce is yes, not the chilli oil.ephix
- BuddhaHat10
I'm sure there are stores in the states with much larger selections, but I feel blessed to have this place a short drive from my house, it has pretty much anything you'd want for cooking Mexican food. I probably visit 3-4 times a year to stock up on hot sauce, and have only ever repeated a couple of bottles... I always want to try new ones.
- amazingephix
- It's ... it's ... BEAUTIFUL.Continuity
- It’s good to have a hot sauce variety for sure. I’m betting a huge portion of those have no place in Mexican food though.monospaced
- I wish we had something like this nearby. I make do with the Asian grocery store and the Latino / Mexican market. Combined I have a good selection.monospaced
- Do you think they have Peruvian jalapeno?palimpsest
- If they do, that would be HUGE.Continuity
- Pffff I only need ground black pepperpango
- Here he comes, starting trouble again.palimpsest
- The sauce selection is amazing, but I am gonna be a hater. One of the owners is a gringo from Seattle. We have the worst Mexican food. The worst.garbage
- It actually took me 5 years to find a decent mercado, and it's best if you brush up on your Spanish because I almost accidentally ordered a cow to be butcheredgarbage
- But for any Seattlites, Mendoza's on Aurora. Dodge the daylight prostitution freezing, get the best tamales in town.garbage
- *freezing. There are literally naked chicks just.. walking around.garbage
- Continuity2
I've been making my own non-fermented ajitsuke menma to use for garnishing ramen. That shit is fucking yummy and hyper-addictive. Also fast to make.
The recipe is kind of a kit-bash of several Japanese recipes I found using the translation function in Safari (yay!) and, I have to say, it's a keeper. It tastes really damned close to the store-bought stuff, minus the slight fermented funk and darker colouring.
Although now I'm thinking that the addition of nutritional yeast flakes might bring that funk to the party, along with even more umami.
(Normally, it should be made with pretty broad slices of bamboo, but I like the strips because they play better with ramen noodles.)
Recipe time.
Ajitsuke Menma (Seasoned Bamboo Shoots)
Ingredients:
330 g jar (drained: 175 g) Bamboo shoots in strips or slices, drained
200 ml Water
8 g Chicken bouillon powder
15 ml Sake
10 ml Soy sauce
10 ml Mirin
20 ml Sesame oilMethod:
Heat a frying pan over medium heat, and add 15 ml of the sesame oil.
Add drained bamboo shoots and sauté for about 5 min.
Add the water, chicken bouillon powder, sake, and soy sauce to the pan, and bring to the boil.
Once boiling, reduce the heat to maintain a steady simmer. Simmer until most of the water has evaporated.
Add mirin and remaining 5 ml of sesame oil, and continue simmer until all liquid has evaporated.
Optional: at the end of cooking, add a few drops of La-Yu (chilli oil) to the bamboo and stir.
Serve as a topping for ramen, or simply as a snack with lager.
- Oh, and for the boullion powder, I use the Ajinomoto stuff, because it doesn't have all the dehydrated veg and herbs (carrots, parsely, celery, etc) that ...Continuity
- ... Western powders do.Continuity
- I've got everything in the cupboard except the sake, I'm keen to give this a shot!BuddhaHat
- Do it! It's frightfully addictive, though, I warn you.Continuity
- Would this be better with Dashi?RumperChunk
- My first instinct would be to say no. Every Japanese recipe I read said to use chicken bouillon powder, and the ingredients list in the jarred stuff ...Continuity
- ... has nothing fishy or seafoody in it to speak of. But, I guess there's nothing stopping you from trying.Continuity
- You are, after all, the John Woo of your seasoned bamboo.Continuity
- hydro740
- Irish energy drinkscarabin
- I've basically done this. Cold soaked instant mashed potatoes, mmm. The trick is to add a bit of seasoning.
#ultralightpalimpsest
- Nairn0
- What ... is it?Continuity
- Aged salami alberoNairn
- Red sandalwoodscarabin
- That looks amazingsausages
- @nairn: we're gonna need more info than that please.
what's it made from, where can one get ithans_glib - fractal salamineverscared
- Scarabin's got it :)Nairn
- You and continuity were licking your lips, weren't you? :)Nairn
- I wasn't ... I was too confused for thatContinuity
- imbecile1
- huh. we have the exact-same stuff on tghe shelves here in London - I just assumed it was well-branded El Paso TextMex -esque muck. Will try it out!Nairn
- TextMex is a Hispanic Word Processor you dolt, Nairn.Nairn
- a little goes a long way and has an amount of smoke i enjoyimbecile
- I need to see if I can get this in Germany.Continuity
- https://www.amazon.d…imbecile
- You, sir, are a legend. I keep forgetting to look on Amzaon.Continuity
- if it's anything like buying sauces on amazon in the US, it will be overpricedimbecile
- milfhunter10
- Want. Where is your area?monospaced
- That looks absolutely wonderful. Given that colour, I'm guessing lots fo chilli oil was in play. Tantanmen?Continuity
- *ofContinuity
- @monospaced Rotterdam area. The name of the place is Tensai Ramen.milfhunter
- @Continuity Its a pork based soup called Karashibi Miso Ramen, i think Tantanmen was on the menu under Chicken broth. Its def. filled with chilli oil and spicesmilfhunter
- I looked it up because I'd never heard of that kind of ramen before. And now I need it!!Continuity
- The Ramen Hunter.palimpsest
- ^lolNairn
- lol :D
url? :D I'm going to visit my sister next month in RD would like to try it out.sted - no website only socials so weird,
https://www.tripadvi…sted - Karashibi Miso Chasu. You just made my mouth and nose water simultaneously. It's so good.garbage
- I'm in Rotterdam within a week or two... If it's not too far from where I am I'll check it outCalderone2000
- That looks deliciousMrT
- That broth looks soooo goodmaquito
- @sted
@Calderone2000
Tensai ramen is located in the city center at the subway station Beurs.
Would go just before 6, can be super busy.milfhunter - @garbage indeed its spicy! But in a good way.milfhunter
- Oh I saw the oil beads, no doubt it was spicy in a good way.garbage
- Continuity3
- I love a good jalapeño cheddar bagel. So good.monospaced