Hmm… Gotta disagree on that one. Its common in Asian cuisine and I love the texture.

Cheese though… That’s a no for me.

Not really? One is a hot dish and the other is a cold dish. They’re completely different.

If you copy the Chinese name there’s a bunch of videos in Chinese, a lot of them seem to be from Taiwan.

A lot of Chinese food add sugar but not fruit, since fruit is usually too sweet. Usually anything with msg would also have a few grams of sugar in it as well.

The goal is to add just enough sugar that it tastes different but you can’t tell it’s sugar.

Biblically accurate chicken with that number of legs.

It’s homemade food. Just go with whatever you’d like. Though it looks like YouTube recipe videos add potatoes and red peppers for the simmer.

I just did this the way my grandpa used to make them. Which was probably not the best but very nostalgic to me. There was one time he subbed the beer with baijiu, with disastrous results (the whole chicken turned bitter).

Nope. 醉鸡 is its own higher end thing. 啤酒鸡 is more casual homemade food.

Looking at YouTube, I probably should have added some peppers for color. Though I was more trying to use up the beer since it was about to expire…

Toss some crushed garlic and ginger slices in a wok. Add the chicken and soy sauce. Once everything is seared nicely, submerge the chicken in beer. Add salt and white pepper to taste, also add about 30g of sugar. Bring it up to a boil then simmer for 60min.

This was done with skin on drumsticks, hence the scoring on the chicken. Otherwise the skin might tighten and the meat ends up bland

iirc the last time someone parked a fleet there two destroyers were lost.

If it happens again, it would be the most excitement the local sheep population has seen since 1982.

And here’s the whole pot:

Edit: wrong post lol

Not too bad. beef goes in with cloves, garlic, cinnamon, star anise, garlic, salt, and sugar. Also add soy sauce (dark and light both, dark for the color, light for the taste) and some oyster sauce. Submerge and braise for 90 min.

Cook noodles separately and assemble. For the veggies, use cilantro and baby bok choy. I recommend boiling the bok choy for 40s before adding it as a topping.

At one point in time, I was obsessed with getting a Thinkpad to the lowest power consumption possible.

I think I managed to drop it down to ~3w, with the screen and radio fully disabled.

Outside of the rice discussion: I think it’s important to post “something” if you care about the health of the platform itself. Rather than complaining about the lack of activity outside of tech and gaming, it’s more effective to post something yourself. My total number of posts on Reddit since 2018 is 1, but I’m trying to keep myself to at least one post per week here just for the sake of it.

As for people being hostile on the Internet, sure that’s expected, but that doesn’t mean I can’t be bored out of my mind to respond. I just have a grudge against people who frame everything as “constructive criticism” that aren’t being constructive at all. Especially if they themselves aren’t willing to step their foot in the game either.

Enjoying its best life in a Taiwanese pastry!

I honestly didn’t dispute the score, but things definitely got wildly personal last time. I suppose my response to it didn’t help. I’m used to people using personal attacks to get what they want, so I’ve hardened myself over such interactions over time: if you do that irl I’m going to go mongoose on ya. :P

But definitely gotta taste the food to be sure. But who knows, maybe everything I make is made of clay or something.

Exactly! Maybe a bit of a quick toss but that’s it!

Nice eye! I’m not sure how you managed to guess the exact type of sausage but you’re right.

Back home, we used this Harbin sausage (哈尔滨红肠) that was garlicky and supposedly introduced from Russia back in the day. Since the US doesn’t allow meat imports, this was the closest thing in terms of taste and texture I can find. I’m assuming the Chinese version might have descended from Polish cuisine from a land route as well.

I’m gonna call it this now, thanks.

It’s a bit of a problem. But then again, apartment living takes its toll.

The biggest problem with the glass stovetop is actually continuous heat. I usually combat it with a carbon steel wok and preheating aggressively and moving it off the heat when needed. But that wok is smaller, so for stuff based on volume I’m back to this non stick again.

Petty? Yes definitely. But your description is an extremely reductionist take.

I’m focusing on making one post per week to contribute some degree of engagement on Lemmy. Can’t complain about the platform dying if you don’t put in some effort yourself.

That being said, immediately resorting to personal attacks over what is perceived as “correct technique” not only doesn’t help with encouraging engagement on Lemmy, it also doesn’t make them “right” – it just makes them look like an a-hole. Doubly so if the whole thing involves something as subjective as taste in food. While I don’t dispute that my technique is perfect in the original post (I’m making these for myself to eat, not social media posting. So the effort spent on each dish is limited), I do think some criticism crosses the line as to not being constructive.

In the case of last week’s post, I started off with saying there is no sauce, unlike the case of American Chinese food, which seems to add sauce for no reason. What even is “sauce” anyways? Outside of Cantonese style cooking, I don’t expect any fried rice to come with “sauce”. Especially from a region that tends towards using salt, pepper, and sesame oil to naturally uplift the taste of raw ingredients. I don’t need someone with a total of 3 comments telling me that they can do better if they wanted to post (but don’t, for “reasons”), or belittling an entire region just because they needed to drive home that I’m a shit cook with an attitude problem that needs correcting. (I agree with the attitude problem, hence this post.) Who gave THEM the divine authority to correct everyone’s attitudes?

I get it. One controversial rule that I do follow is “no msg”. It’s one of the few things that might drive people crazy. Especially Uncle Roger.

Back in the early 2000s there was a government (not sure if regional or national) campaign in China that pushed for reducing MSG consumption based on health research at the time. While I’m not sure how many households actually listened, ours did - no MSG in anything homemade + avoid eating out whenever possible.

These days, it seems like the MSG health debate has shifted in the opposite direction. I still avoid it whenever possible cause (1) a lot of times people add MSG to sub for ingredients that add umami and it’s easier to add the actual stuff (dried scallops, mushrooms, roasted tomatoes, sugar, etc) and (2) suppose someone says high fructose corn syrup is safe to eat in large quantities tomorrow, are you willing to make the switch? I’m pretty sure most people would still be hesitant.

So things would probably taste better with MSG, but I just prefer to personally avoid it. That being said, if guests would prefer to add it, they are free to do so themselves.