I don't usually eat soy sauce simply because it is way too salty.
As for the pizza. It was sounding at least edible (I'm not for sure about spinach on pizza) up until you put big giant godzilla sized tomato slices on it. I say there is something wrong and unholy about a fruit that I won't eat.
Well ok I'm sorry Viv. When I said most Asian people, I was specifically referring to my Asian friends that said "Most Asian people don't use soy sauce." But they're only Asian themselves, they really wouldn't know.
Most asian people I know hate soy sauce. They don't even use it. It's just there so white people can pretend to be asian.
Because all Asian people you know make up the majority of Asians and all the Asians that you don't know can't possibly like soy sauce.
That's retarded. You're retarded.
Agreed, all the Chinese people I know use soy sauce, but they use specific brands.
There are actually 2 different kinds of soy sauce. One is used as apart of "dipping" mixes, while the other is used for "cooking" purposes. Apparently one is sweeter then the other.
Well ok I'm sorry Viv. When I said most Asian people, I was specifically referring to my Asian friends that said "Most Asian people don't use soy sauce." But they're only Asian themselves, they really wouldn't know.
Well ok I'm sorry Viv. When I said most Asian people, I was specifically referring to my Asian friends that said "Most Asian people don't use soy sauce." But they're only Asian themselves, they really wouldn't know.
Perhaps what they meant was "Most Asian people don't use as much soy sauce as we are made out to use by media". Because the media makes it seem like we dump soy sauce on everything.
I don't really like the stuff either. When I go get pho there's some sauce they have that I always use but I don't know what it's called. It's more tangy and not quite as salty.
Also I love cooking. But being the one who is the "stay at home" this summer while the wife is busy at school has made me pretty damn sick of cooking.
Which is sad. Maybe it's because I hate cooking meals that are "set out". I enjoy it much more if I just take a bunch of shit out of the cupboard and make up something. I'm pretty good at that.
There is an Indonesian soy sauce called Ketjap Manis that is actually quite sweet which sounds like it could be what some people are talking about. Tasty stuff it is.
I remember watching Yan Can Cook on PBS all the time. That's the furthest I ever got with Asian cuisine outside of Chinese takeout.
Be honest here, is duck any good?
I saw Yan at the home show here one year here (I waited around for like an hour so i could get a front row seat). He did the de-bone a chicken in under 30 seconds deal. Then i got to eat some of his food. It was a grand grand day.
I remember watching Yan Can Cook on PBS all the time. That's the furthest I ever got with Asian cuisine outside of Chinese takeout.
Be honest here, is duck any good?
It can be, but usually isn't. The higher fat, tougher meat is much harder to cook right and make taste good than standard chicken.
O_o Those two things contradict each other.
Most of the fat is in the skin
in poultry yes, but there are still fatty sections of the bird. Duck, it's vitally important you cook it with the skin; whereas chicken you can get away with doing it skinless.
In fact chicken is the only bird that you can do that with. And it's not because chicken is particularly tasty. It's just so common and generic that it's virtually impossible to screw up.
Duck, in my limited experience, is very finnicky.
Cook it right, and you've got something delicious.
Fuck up ANYWHERE along the process, and you're better off ordering some pizza.
Goddammit, now I'm hungry for some Mu Shu
B.C. on
Friend code for Pokemon fiends everywhere: Arch 0447-6824-1112
Yes. Salt and pepper on both sides before it goes into the pan (especially make sure you salt the skin). Put it on HIGH heat skin side down, it'll render out the fat quite nicely, and the skin will crisp up beautifully. Also, it puts a nice sear on the duck and helps keep the juices in. Let it cook for a couple minutes, reduce the heat and turn it, let it cook a couple more minutes, then, if you want crispier skin, you can turn it once more so the skin is back down. Usually a totally unnecessary step though.
Cook it to a nice medium, or MAYBE a medium rare (more towards medium than rare though), it should be insanely moist still, and super tender.
Also, it acts more like a venison than a poultry, and it's kind of gamey, so serve it with sweetish sauces and veggies (raspberry puree is my favorite of the moment, but I might do something with oranges next time I cook it. Blueberries are pretty decent, too).
Battle Jesus on
[SIGPIC][/SIGPIC]
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nevilleThe Worst Gay(Seriously. The Worst!)Registered Userregular
I'm not entirely sure about Wykkie's selection of sauces (I think its usually plum sauce?), but the larger point is correct.
Duck is great. It tastes better than chicken (alot better depending on how its cooked).
The only downside is its not as meaty. Chicken has lots of meat so theres plenty to go around at the dinner table. On the other hand, the duck dish is usually somewhat more sparse in its offering. I secretly wish they (restaurants) would serve at least 2-3 duck dishes each time its ordered instead of just the single half/whole duck.
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RaakamToo many years...CanadalandRegistered Userregular
edited June 2007
You don't baste your duck?
that sounds an awful lot like a line in a porno movie...
*Ding dong*
-Who is it?
- It is me, le chef de le duck
- Ooo
- baste my duck darlin
BOWCHIKIWOWWOW
Raakam on
My padherder they don't it be like it is but it do
I'm ordering some coconut oil in the hopes of making some good carob bark again. Though it's more like "uncooking" since the stuff is solidified by refrigerating.
Gonna get me a jar of kimchee. Get a stoneware pot, fill it halfway with chopped kimchee, add some salt and sugar. Then a spoonful of red pepper paste and a spoonful of fermented bean curd. Fill up the rest with beef, tofu, and water.
Cook until it's boiling, and the pepper paste has formed a slight skin on the top.
Posts
So I guess every time you eat out you eat food the way an Asian would?
All using chopsticks on your beans n' weeners.
Slurping chili from the bowl.
Dipping your easy cook burritos in wasabi.
Secret Satan
Need some stuff designed or printed? I can help with that.
Sometimes I sip green olive juice out of the jar.
Secret Satan
Need some stuff designed or printed? I can help with that.
If you haven't, I suggest you try it with at least broccoli.
So fucking delicious, my god.
Because all Asian people you know make up the majority of Asians and all the Asians that you don't know can't possibly like soy sauce.
That's retarded. You're retarded.
Agreed, all the Chinese people I know use soy sauce, but they use specific brands.
As for the pizza. It was sounding at least edible (I'm not for sure about spinach on pizza) up until you put big giant godzilla sized tomato slices on it. I say there is something wrong and unholy about a fruit that I won't eat.
There are actually 2 different kinds of soy sauce. One is used as apart of "dipping" mixes, while the other is used for "cooking" purposes. Apparently one is sweeter then the other.
Soy Sauce vs. No Soy Sauce.
Which Asian will win?
Secret Satan
Perhaps what they meant was "Most Asian people don't use as much soy sauce as we are made out to use by media". Because the media makes it seem like we dump soy sauce on everything.
For reals.
Also I love cooking. But being the one who is the "stay at home" this summer while the wife is busy at school has made me pretty damn sick of cooking.
Which is sad. Maybe it's because I hate cooking meals that are "set out". I enjoy it much more if I just take a bunch of shit out of the cupboard and make up something. I'm pretty good at that.
Origin: Galedrid - Nintendo: Galedrid/3222-6858-1045
Blizzard: Galedrid#1367 - FFXIV: Galedrid Kingshand
Be honest here, is duck any good?
I saw Yan at the home show here one year here (I waited around for like an hour so i could get a front row seat). He did the de-bone a chicken in under 30 seconds deal. Then i got to eat some of his food. It was a grand grand day.
It can be, but usually isn't. The higher fat, tougher meat is much harder to cook right and make taste good than standard chicken.
O_o Those two things contradict each other.
Origin: Galedrid - Nintendo: Galedrid/3222-6858-1045
Blizzard: Galedrid#1367 - FFXIV: Galedrid Kingshand
Most of the fat is in the skin
in poultry yes, but there are still fatty sections of the bird. Duck, it's vitally important you cook it with the skin; whereas chicken you can get away with doing it skinless.
In fact chicken is the only bird that you can do that with. And it's not because chicken is particularly tasty. It's just so common and generic that it's virtually impossible to screw up.
Origin: Galedrid - Nintendo: Galedrid/3222-6858-1045
Blizzard: Galedrid#1367 - FFXIV: Galedrid Kingshand
Also there was my cheesecake, which was good.
No pictures of it, though.
Twitter | Facebook | Tumblr | Last.fm | Pandora | LibraryThing | formspring | Blue Moon over Seattle (MCFC)
Twitter | Facebook | Tumblr | Last.fm | Pandora | LibraryThing | formspring | Blue Moon over Seattle (MCFC)
Is there such a thing as a brat that's not good?
I mean really, doesn't bratwurst just mean "de-fucking-licious " in german?
Origin: Galedrid - Nintendo: Galedrid/3222-6858-1045
Blizzard: Galedrid#1367 - FFXIV: Galedrid Kingshand
yeah, i dont live too far away
"I shouldnt haoehbd"
Cook it right, and you've got something delicious.
Fuck up ANYWHERE along the process, and you're better off ordering some pizza.
Goddammit, now I'm hungry for some Mu Shu
Yes. Salt and pepper on both sides before it goes into the pan (especially make sure you salt the skin). Put it on HIGH heat skin side down, it'll render out the fat quite nicely, and the skin will crisp up beautifully. Also, it puts a nice sear on the duck and helps keep the juices in. Let it cook for a couple minutes, reduce the heat and turn it, let it cook a couple more minutes, then, if you want crispier skin, you can turn it once more so the skin is back down. Usually a totally unnecessary step though.
Cook it to a nice medium, or MAYBE a medium rare (more towards medium than rare though), it should be insanely moist still, and super tender.
Also, it acts more like a venison than a poultry, and it's kind of gamey, so serve it with sweetish sauces and veggies (raspberry puree is my favorite of the moment, but I might do something with oranges next time I cook it. Blueberries are pretty decent, too).
Come be my cook.
I will pay you.
In love.
Duck is great. It tastes better than chicken (alot better depending on how its cooked).
The only downside is its not as meaty. Chicken has lots of meat so theres plenty to go around at the dinner table. On the other hand, the duck dish is usually somewhat more sparse in its offering. I secretly wish they (restaurants) would serve at least 2-3 duck dishes each time its ordered instead of just the single half/whole duck.
that sounds an awful lot like a line in a porno movie...
*Ding dong*
-Who is it?
- It is me, le chef de le duck
- Ooo
- baste my duck darlin
BOWCHIKIWOWWOW
they don't it be like it is but it do
but I also made some roasted peppers and red onions.
Goddamn it was awesome
it was hella bomb.
tomorrow.
Gonna get me a jar of kimchee. Get a stoneware pot, fill it halfway with chopped kimchee, add some salt and sugar. Then a spoonful of red pepper paste and a spoonful of fermented bean curd. Fill up the rest with beef, tofu, and water.
Cook until it's boiling, and the pepper paste has formed a slight skin on the top.
Serve with rice and assorted Korean side dishes.
God I can't wait til lunch time tomorrow.