Comments
water2wine t1_j9smfpj wrote
My favorite kind of nood picture
ccncwby OP t1_j9smoqo wrote
Maybe I should've tagged NSFW
Adventurer2022 t1_j9sngzr wrote
Looks great! Recipe is where?
ccncwby OP t1_j9snsqt wrote
Recipe is one of my comments in this thread lol
Adventurer2022 t1_j9snzzz wrote
Not showing for some reason. Anyway, still looks great and thanks!
agelessArbitrator t1_j9so84m wrote
I need this in my life RIGHT now
Moxely t1_j9sp6ob wrote
Hmm, that link is dead but I’m wondering if this is maybe Reddit’s server room being on fire. Tomorrow I’ll look at the windows version and see if I can get the recipe. If not we will trade- I’ve worked in enough restaurants to pick up a few tricks you might be interested in 😜
ccncwby OP t1_j9spmah wrote
Try the link again. The last hosting site auto-deleted after just a single download haha. I've just updated it to a different host
I'd definitely be keen to see what tricks you have! Food is just a hobby for me lmao
jammm3r t1_j9sts7w wrote
Send noods
Ramiel01 t1_j9swbh4 wrote
A little bit of MSG isn't harmful like the racist stereotypes say, but they do use high doses to induce testicular lesions in animal studies.
muuto t1_j9sxv77 wrote
I need this today! 😍 Thank you for the recipe!
RickedSab t1_j9sysjf wrote
Looks smashing! Now I want some 🥺
Isellmetal t1_j9t3mfh wrote
The human body digests and metabolizes MSG extremely well. Even for people sensitive to it, several grams typically need to be ingested for negative effects to be felt such as headaches, drowsiness or upset stomach and there’s still zero proof of a True allergy to msg even existing.
So basically just like everything in life, moderation is key.
Opposite_Yam_4161 t1_j9t598y wrote
Niceee
Shiny_and_ChromeOS t1_j9t8k2e wrote
For anyone trying to buy the specific bean paste for Sichuan cooking, it's usually labeled as broad bean paste to distinguish it from the many other Chinese fermented bean pastes.
ccncwby OP t1_j9t99el wrote
Thanks for the heads up! I've also seen it labelled a few different names here in NZ too which is why I included the pinyin as well as Chinese characters lol. I think often people get it wrong and buy doubanjiang instead of la doubanjiang. For anyone wondering, the "la" literally means spicy. If in doubt just search for the pot with those exact Chinese characters though, can't go wrong.
A little side note about la doubanjiang; if you're someone like me who loves the fermented salty umami goodness of marmite on buttered toast, then you can use la doubanjiang in the exact same manner lol. I usually try keep a little pot in the fridge for this exact purpose, it's delicious!
ConcreteKahuna t1_j9t9kq1 wrote
Thank you for the write up this is awesome. Gonna give this a try very soon!
ccncwby OP t1_j9t9so7 wrote
Please let me know your thoughts, even if it's personal preferences lol. This recipe has very much been tailored to my own tastes haha
DrSchulz_ t1_j9tavg2 wrote
Send noods
Danredman t1_j9tayar wrote
Is the bokchoy uncooked?
ccncwby OP t1_j9tb7yx wrote
The bok choy is blanched in boiling water for 30 seconds or so (the same pot as was used to cook the noodles}, just enough to heat and sterilise it but it still keeps nice and crispy. I usually only let the leafy part under water for a couple seconds so they don't turn too wilted.
Shiny_and_ChromeOS t1_j9tbic9 wrote
I have seen non Sichuan style spicy doubanjiang from brands like Har Har so I always point out the broad bean labeling. The Sichuan broad bean variety is also referred to as Pixian doubanjiang. I've seen it offered in denser, less liquid consistency so it can be squeezed dry out of a pouch.
The comparison to Marmite really amuses me. I may need to try Marmite now!
Danredman t1_j9tbrcs wrote
Thank you for your response!
ccncwby OP t1_j9tbzpd wrote
Ahh interesting! I've never come across it but am definitely going to seek it out next time. I've definitely been using a different variety this entire time lol. Hope I'm not doing Sichuan cuisine a huge injustice 😭
D_crane t1_j9tcmvg wrote
Send noods
IntrepidButtSniffer t1_j9tdpos wrote
This looks fucked up good. Can’t wait to try your recipe. Thank you
spatosmg t1_j9tebcm wrote
looks awesome i have this one or twice a month
nejula t1_j9techn wrote
Thank you for the recipe!!!
Shiny_and_ChromeOS t1_j9teefj wrote
Your recipe is fabulous! Food is a function of its time and place. With all the other ingredients adding such robust flavors, a variance in bean paste is no cause for concern. If anything it makes it a little special as your own unique experience. Besides broad bean pastes wildly vary in flavor and consistency within their own category. The store bought dryer variety is heavy on the beans and not as spicy. Another brand I got from the restaurant supply store was spicier and crazy salty. The brand our restaurant ended up sourcing from a Union Foods importer in New York City is the most liquid and runny one I've used because it's blended with sesame oil and so much chili sauce that it's a vivid red.
BTW if you enjoy the pungent notes from star anise, you may also enjoy cardamom but be very careful. A little cardamom goes a long way. Our entire vat of braising liquid uses only a couple of pods.
ccncwby OP t1_j9temc5 wrote
"fucked up good" 😂😂😂
I mean I'm pretty sure that's intended as a compliment but then I saw it's coming from someone who butt sniffing is like their whole thing so now idk anymore 😂 are they the same kind of fucked up good? Lmao
P.S. Your sourdoughs look on point! That's some serious talent. I've never had the patience for dough lmao
ConcreteKahuna t1_j9tf2if wrote
The only change I think I'll make is dial back the anise a bit because my homemade chili oil is already pretty anise-ey (because like you I quite like that flavor!) Will definitely report back
ccncwby OP t1_j9tf9yc wrote
Ahh man you make me want to explore all these varieties of bean pastes, they all sound unique and delicious in their own way!
The chilli oil I use in this recipe is also home-made, and the oil is infused with black cardamom as well as cloves 😉 I love using these pungent spices for their smells, they create such amazing and complex aromas!
[deleted] t1_j9tfn6j wrote
[deleted]
turd-crafter t1_j9tg0ry wrote
Ooooh ya. I’m making this tonight! Thank you!
JennyFoxFer t1_j9tgaa3 wrote
Do you think it would be possible to replace bay leaves with basil leaves?
ccncwby OP t1_j9tgvec wrote
Yea definitely, basil is delicious and I think if you used dry basil it would bring a sort of sharpness to it which would compliment the sweet floral notes quite well!
LukeeC4 t1_j9thd6r wrote
I have flu atm and this looks incredibly appetising, but I don’t have the energy to go get ingredients and make it. I’ll try it out when I’m better!
ccncwby OP t1_j9thyb0 wrote
Hahaha it's like the perfect flu cure but also quite a bit of effort so I totally get it. It usually takes me 2 1/2 to 3 hours to make from prep to cleanup, by the time that's done I don't even have the same enthusiasm anymore so it just goes in the fridge for tomorrow 😂 no way you'd catch me cooking this if I was sick lmao.
Hope you get better soon bro!
coke_and_coffee t1_j9thzco wrote
Tbf, high doses of anything will harm you.
Rain_In_Your_Heart t1_j9titwr wrote
Looks amazing!
Ramiel01 t1_j9tiwbb wrote
The dose makes the poison and all - this guy is advising 4 Tbsp which is like more than 100 g (4 oz) of freaking MSG
coke_and_coffee t1_j9tj2at wrote
That does seem like a ludicrous amount.
retardrabbit t1_j9tjmr7 wrote
Feel better buddy!
[deleted] t1_j9tjypo wrote
[removed]
IntrepidButtSniffer t1_j9tleyf wrote
A compliment for sure!
Thank you, I love bread and bread making. Anyone can do it, it takes some patience and understanding, trial and error but it’s a nice process. Something very humbling and joyful about making a nice loaf.
I don’t actually sniff butts but I do like Catan.
SmashBusters t1_j9tlfxg wrote
I have two packs of shirataki noodles that I really need to use because they've already passed the "Best By" date.
I saw the picture and I was like "OH that looks PERFECT!"
Then I saw the recipe and I was like "...fuck me that's a lot of work"
That being said, I still might do it.
I don't keep MSG on hand, but I have TJ's Umami seasoning and fish sauce. Would either/or work as subs?
joleme t1_j9tlmdh wrote
I can't say I understand the reasoning behind it. There are diminishing returns on it, and 4tbsp is a friggan ton. I liberally shake a bottle of it over some of our food and MAYBE would end up using 1tbsp in an entire skillet/pan of something. OP also comes across as a bit elitist and rude.
ccncwby OP t1_j9tmbqm wrote
If there's any bread that would get me into baking it would be a dense/dark rye 😩😩😩 so good toasted with way too much butter and some finishing salt.
I love how the density means it retains moisture even when you toast it, so you have this beautiful moist bread with hot crispy toasted surfaces and then the juiciness of melted butter lol. Simply amazing.
IntrepidButtSniffer t1_j9tmh03 wrote
Big time.
redditguysays t1_j9tmt1j wrote
Your comment got me curious, so I actually went to the kitchen and weighed out the MSG. My scale says 1TB = 14g. So we're talking 64g of MSG. While not close to 100g, it still seems like a LOT. I mean, my bag of MSG says for 5 servings of soup, add 1/2 TB. This recipe is for ~6 servings.
I use MSG in lots of things, but the amount in this recipe seems high. This egg drop soup recipe from woksoflife for 6 servings uses 1/4 teaspoon. If you search on their website for MSG, most of the recipes for a similar number of servings uses about that much. Just search for MSG, and it'll show recipes that contain that ingredient.
Evening-Annual-2252 t1_j9tmxxv wrote
Thank you
Ramiel01 t1_j9tn0cj wrote
My mistake, I know the density of salt is about 2.2 g/mL and guessed wrong
grahamdalf t1_j9tn0i9 wrote
Literally just ate breakfast and now I'm hungry again. Thanks! Can't wait to make this.
redditguysays t1_j9tne9u wrote
Oh shoot. I wasn't trying to prove you wrong. I was just really curious about it. Your point (which I agree with) still stands - this is a lot of MSG for a recipe.
ccncwby OP t1_j9tntmp wrote
Haha yea it's a fair bit of work involved but worth it if you've got a day free 😂
I'm not super familiar with that umami seasoning, and as good as it looks the mushroom version of umami has always been it's own thing in my opinion? Probably because of it's own unique flavours it brings to the party. It could totally work though!
Fish sauce would be a hard no though lmao.
If you happen to have miso paste or powder on hand it could work as a good alternative though, just watch the salt content and reduce the soy as necessary.
Or just go buy a small bag of MSG lol that stuff's cheap.
CookieKeeperN2 t1_j9tnxfs wrote
6 star anise is waaaay too much. A standard in Chinese cooking is using 1-2 per 1kg (2.2lbs) of meat. It is not about if you like the flavor. Star anise has strong flavors. If you use 6 you overpower the rest of the flavor and destroys balances.
Here is the standard version. This chef is Sichuanese and this dish is actually accessible. I'd say one thing you can do to improve the flavor of the soup/beef is to stir fry the spices (especially the spice bean paste) to fully release its flavor, and then sear up the beef cubes in it. Also add a bit of sugar while you sear the beef cubes. It works miraculously.
Personally, I don't add MSG. soy sauce has enough of it. Instead of soy sauce, I add 黄豆酱 (soy bean sauce). This fermented bean product also includes plenty MSG, and it also softens up the meat. The chef used 芝麻酱/豆腐乳 which served the same purpose.
ohmygoditspurple t1_j9to38z wrote
Scrolled for this comment so I wouldn’t duplicate it.
ccncwby OP t1_j9tqe2k wrote
Hey thanks! I'll definitely look at those other products you've mentioned! Always trying to learn more about foods haha.
I knew the anise would be polarizing 😂 you're just going to have to trust me when I say that 6 is prominent on the nose but not in the mouth. If it were in any way overpowering other flavours then I would have cut back. About that recipe you showed, the chef may have only used 3 stars but he also chucked in a handful of fennel seeds which contain a high amount of the exact same chemical (anethole) that gives it's flavour.
Surtock t1_j9tqht5 wrote
This sounds wonderful, and aside from the green peppercorns, I have all of these ingredients on hand. I'll definitely be giving this a go.
One question regarding the sheer amount of MSG. 4tbs! That sounds like a lot in 5L of water. I'm still learning how one uses MSG, but maybe I'm mistaken in thinking that a little goes a long way?
Maybe that has been my issue, I'm simply not using enough.
I have been only using a sprinkling per plate when cooking.
Edit: A word
HawkofDarkness t1_j9tqpis wrote
So where's my plate?
CookieKeeperN2 t1_j9tr1p3 wrote
He used like 2kgs of planks though. I also like star anise. My mom always says I am using too much lol. But you are on another level. But if you like it, keep doing that.
UloPe t1_j9trb4b wrote
This looks so good 🤤
ccncwby OP t1_j9trf0f wrote
I can have a bowl waiting for you when your plane arrives in NZ lmao. Safe travels!
TrumpBlowsPutin t1_j9tswva wrote
As an Asian and MSG lover, 4tbsp is just a ludicrous amount for 5 cups of water. I use maybe 2tbsp in 16 cups of water for pho.
ccncwby OP t1_j9ttj7e wrote
I think people mistakingly use MSG like salt, but the thing is salt has its own very strong flavour. The same thing cannot be said for MSG so it's very hard to use "too much". Instead of imparting it's own flavour into food, it tends to make existing flavours "richer" if that makes sense?
There is definitely a trick to knowing when to use it, and that's if your dish would be improved by having richer/heartier flavours. As to how much, just taste and adjust until it's however you want it to be. Food and flavours are often a personal thing so there's no single right answer 😊
[deleted] t1_j9ttsbt wrote
Beautiful
TotalBismuth t1_j9tvreo wrote
Send noods
OldGamerPapi t1_j9tvt12 wrote
Is that what is known as Dan Dan?
sharksnrec t1_j9tw6td wrote
This looks like it was made in a studio ghibli movie
skdewit t1_j9twlj0 wrote
I just ate a bowl of Raisin Bran 😫 this looks amazing! Way better than Raisin Bran!
Surtock t1_j9tx5wi wrote
I add it to a few dishes when I remember to. I use it sparingly bc I don't want to throw anything out and have to start a new dinner, usually. I do taste as I go, but I worry that the flavor will become more pronounced as this dish comes together or that my taste buds are simply dead compared to my partners. I'm going all in next time!
ccncwby OP t1_j9tx6hs wrote
I don't usually like taking photos of food, but this time I did try make it look pretty 😅
Thanks! lol anime noodles always look so amazing 😩 idk if its from the same studio but you should watch cat soup lmaoo it's so strange but captivating.
Damasticator t1_j9txxni wrote
Send noods.
gwenten090 t1_j9tys1b wrote
On a scale of White to Mexican how spicy is this.
LukeeC4 t1_j9tz8cp wrote
I made do with a pot of Nongshim Shin Cup noodle soup that you just add water to instead!
Thank you, and thanks for the recipe :)
LukeeC4 t1_j9tzbnf wrote
Thank you kind u/retardrabbit
Nice-Apartment348 t1_j9tzi25 wrote
Wow 🤩 what a dish
ccncwby OP t1_j9u0jjb wrote
If you use the same chillis I've used I'd guess it's getting pretty close to Mexican. But you gotta understand I'm in NZ so don't have the best grasp of how hot proper Mexican hot is. But please also understand that I often use superhots in cooking so there's that to consider too lol. This isn't quite as hot as the candied habaneros I also made today, but I'm guessing if the habs would make you perspire then these noodles might just make you slightly red faced?
dontstealmypenguin t1_j9u2c67 wrote
You're recipe looks insanely good, and I love msg but 4 tablespoons sounds like an incredulous amount. I'm just comparing to salt in my mind and of course 4 tablespoons of salt would probably kill you and make it taste like seawater. Is this not the case with msg? Just asking as I eat a lot of things with msg in but have never used pure msg itself as an ingredient.
troublechromosome t1_j9u37fc wrote
Looks amazing!
ArkMan13 t1_j9u40vk wrote
I'd like some noods please
[deleted] t1_j9u5w5f wrote
Mrgndana t1_j9u79uw wrote
I think this is the dish I used to have for lunch occasionally when I was working in HK, with beef shin, and it was SO GOOD. Will definitely try making this!
f1shtac000s t1_j9u7d0m wrote
If your scale tops off at "Mexican" you probably aren't ready for Sichuan food.
Fizzbit t1_j9u7g5w wrote
For the sake of not having to watch the full video and follow along to cook, is the recipe in the description? If so can someone translate?
HeyCarpy t1_j9ua09y wrote
send noods
BTulkas t1_j9ub7px wrote
I will never be able to refer to noodles any other way. Thank you.
chaun2 t1_j9uc5ks wrote
>(3) Yes, 4 tablespoons of MSG. If you're the ill-informed type who still thinks MSG is bad for you then fine you can use less of it or none at all; it's your loss and I feel sorry for your soul
Lol. That's perfect. Worked in food for a couple decades. All fast food has msg in the meats and cheeses. Though I would use more like 4 teaspoons.
The rest of the recipe appears to be pretty much the exact same as what I used to make in the restaurants I cooked at. You could probably double the soy sauce TBH. We didn't used bay leaf, I will have to try that. We cheated on the broth of course, and used chicken broth that had been simmering for hours, instead of water.
off-and-on t1_j9ud7ga wrote
I love some spicy noods
[deleted] t1_j9udrrc wrote
[removed]
S_Klass t1_j9ueghy wrote
I see chili seeds and whole peppercorns. Looks spicy! Yum! Any Sichuan pepper in there?
ultimate_obtainable t1_j9ug42m wrote
Ooh that looks so good! I love sichuan food so much.
SoberJoker99 t1_j9uhj2g wrote
That looks absolutely awesome 👌
dazzlehammer88 t1_j9ujr81 wrote
That looks amazing
OutlawQuill t1_j9um8mu wrote
Send noods at once
GosuGian t1_j9umujn wrote
Damn... I'm hungry now
[deleted] t1_j9uodsh wrote
bobbywjamc t1_j9uqv4c wrote
Thanks for sharing, I'm now inspired
SuckMyAssmar t1_j9uu2jc wrote
Bok choy!
embarrassmyself t1_j9uwd5p wrote
One of the most comfy soups ever invented
Caylennea t1_j9uwqr9 wrote
Right! I was just going on a small rant about this to my coworker who I then realized is one of those ill informed people who still thinks msg is bad for you. I use like 1.5 tbs in a large pot of pho max! I can’t even imagine what 4 tbs in 5 cups of water would taste like! He is also using too much star anise. He must have barely functional tastebuds or something…
Squeakles707 t1_j9uy4s1 wrote
Looks very nice
rjoker103 t1_j9uzt4h wrote
This looks fantastic! I can taste the Sichuan spiciness in my mouth!!
[deleted] t1_j9v19hg wrote
[removed]
WeWildOnes t1_j9v1y20 wrote
I've been using black beans in chilli oil as a sub for Mapo Tofu and a very similar Taiwanese Beef Noodle soup and they're god damn delicious!
g0f0 t1_j9v2kml wrote
This is the most authentic recipe I’ve seen on Reddit.
WeWildOnes t1_j9v31pi wrote
I can't speak to the one you replied to, but I adore this recipe - https://www.thespruceeats.com/taiwanese-beef-noodle-soup-4777014
For us it makes about 9-10 serves of broth and ~7-8 serves of meat, so we always have some in the freezer for an easy meal.
Shiny_and_ChromeOS t1_j9v5wlt wrote
Fermented black beans definitely add a unique funk that's not found in more homogeneous sauces.
We used a combination of both broad bean paste and fermented black beans for the twice cooked pork belly at the restaurant. Be sure to mash or chop your black beans for maximum funk!
APEist28 t1_j9v6fjt wrote
Dude, thank you for this write up. I gave the woks of life version of this a go and it was great, but still needed some tweaking. I'm going to try yours next.
Also, I didn't know that the green peppercorns are less floral so thanks for that tidbit. I love the flavor of the red peppercorns too, but I tend to overdue it and unbalance the flavors. The thing is, I don't want to reduce the amount of numbing because I love that too. From what you're saying, it sounds like I can swap some of the red for green to maintain the numbing and reduce the other flavors - is that right?
TuhTodayJr t1_j9v74st wrote
That looks fucking good
DasArtmab t1_j9v9wco wrote
That looks amazing
StreetBobber103 t1_j9vabaj wrote
Sheeeeeeeeeeeeeeeeeesh GOT DAMN
ccncwby OP t1_j9vi3mj wrote
I fkn love cereal probably way too much for someone pretending to be an adult lmaooo
WeWildOnes t1_j9vi58t wrote
Great tip, thanks!
Aurelius314 t1_j9viqvn wrote
Ca.. Candied habaneros?
What sorcery is this?
ccncwby OP t1_j9vkq5j wrote
They definitely are pretty fucking magic! Lmao.
I posted a recipe for them yesterday to r/spicy, feel free to check it out
MaryJaneAndMaple t1_j9vmdwj wrote
Send noods
sabersticks t1_j9vnx3l wrote
Sichuanese is not a word, its just sichuan
sloppypotatoe t1_j9voha1 wrote
This looks so good
RuralCaribou t1_j9vos4p wrote
Learn from comments and prepare from the masters in your cuisine. Watching and learning from your top chefs in your Sichuan style will teach you technique. Your bowl is beautiful.
[deleted] t1_j9vp8r2 wrote
[removed]
cupofteaf t1_j9vqbgt wrote
That chili oil be poppingggg
ccncwby OP t1_j9vr002 wrote
Sichuanese absolutely can and is used to describe people and things from Sichuan.
ccncwby OP t1_j9vrafx wrote
Thank you! Yup I definitely intend to repeat this at some point in the future but stick to an incredibly authentic recipe, to re-establish a sort of baseline for what it should be lol. Absolutely I think it's important to understand the origins and flavours of provincial cuisines. That being said I'm not deceiving myself by thinking this recipe is ultra authentic, rather it's been adjusted and tweaked to my own personal preferences using provincial flavours/spices.
scuba_steve3000 t1_j9vwh0l wrote
That looks so fucking good
daffid_cocklefroth t1_j9vxdc0 wrote
Nooder
OwnCaramel43 t1_j9vyexk wrote
yum, this is perfect for winter!
[deleted] t1_j9w0uxr wrote
[removed]
[deleted] t1_j9w0zbi wrote
[removed]
CookieKeeperN2 t1_j9w19hy wrote
It has English cc. It's not automatically translated but manually created with very good accuracy.
MercuryAI t1_j9w2f9u wrote
Looks amazing! Send many noods!
reformisttae t1_j9w2ts7 wrote
Where do you get it in NZ? Couldn't find any at Tai Ping last time I was looking for it.
ccncwby OP t1_j9w4lto wrote
I'm not sure if it's in a Tai Ping because it's not one that I frequent but these places usually stock the same stuff anyway? I've found it in Da Hua and Lim Chour though. I'll go take a photo of it quickly and DM you lol so you know what to look for.
ccncwby OP t1_j9w6fxe wrote
This is the la doubanjiang I've been using. It's the four red Chinese characters (辣豆瓣酱) which I usually look out for, I've spotted a few different brands on the shelves in the past too. Typically I'll go to Da Hua or Lim Chour but I've noticed most the Chinese supermarkets usually stock the same stuff so I'd assume you could find it at Tai Ping also?
All that aside, u/Shiny_and_ChromeOS is saying that "Pixian douban" (郫縣豆瓣) is actually the more correct fermented bean paste variety if you'd rather keep everything provincial.
mrklez t1_j9w6gwx wrote
More nood pics, please.
jimbosdayoff t1_j9w6ij9 wrote
The spectrum should be Slavic 0 to Indonesian 10. I had this dish at a restaurant that was authentic and it would score an 8 and most Mexican that I have had is more like a 6.
reformisttae t1_j9w6lgg wrote
Awesome thanks mate
AnDuineBhoAlbaNuadh t1_j9w6nqs wrote
This looks so fucking good. And I have everything for it in my house. And it's going to be -26°c tomorrow. Thank you!
[deleted] t1_j9w6p0k wrote
[removed]
ccncwby OP t1_j9w70pm wrote
-26°C what in the actual fuck where do you live hahahahaha! Please for the love of god throw in a couple extra chillis...
KatelynAddison6 t1_j9w77t8 wrote
that looks sooo gawwdddd yumm
AnDuineBhoAlbaNuadh t1_j9w7d2a wrote
Eastern Canada. To be fair that's the wind chill, I think the physical temp is going to only be -20 to -22. Got down to -50 overnight about three weeks ago with the wind, that's the coldest I've ever experienced and I hope I don't ever again.
ccncwby OP t1_j9w8cdu wrote
That's mental. I've only ever been to Canada in the summer, but it was to the Cold Lakes where you only got about 4 hours of darkness a night lmao. Even then the air felt fresh, certainly not warm. I'd hate to think what a winter is like let alone -50 lmaoooo.
I've also been down to Antarctica a few times during the summer, 0 degrees there you're still in a singlet because it's so dry you just don't feel the cold. -15 might warrant some kind of long sleeve but it's definitely the wind that kills you when it starts blowing lol. I'm quite happy with todays 20°C though lmao
Bangarang_1 t1_j9w8hyt wrote
What is adulthood good for if not eating the food that makes you happy?
ccncwby OP t1_j9w8me6 wrote
Exactly. There are no rules in adulthood lol
notabigmelvillecrowd t1_j9w8qx7 wrote
I think incredulous is not the word you wanted there.
ccncwby OP t1_j9w912p wrote
Still plenty left 😋
notabigmelvillecrowd t1_j9w9jo3 wrote
>anethole
What did you call me?
ccncwby OP t1_j9w9yea wrote
Did I stutter?
KatelynAddison6 t1_j9wblta wrote
give me someee pleasee 😫
ccncwby OP t1_j9wcdlu wrote
Lmao it's only a small flight to New Zealand, I'll have some waiting for you when you arrive 😂
KatelynAddison6 t1_j9wd9vx wrote
AnDuineBhoAlbaNuadh t1_j9wdgj8 wrote
-50 is wildly below average for us where I live. It regularly ranges from +10 to -30 ish in the dead of winter but probably usually stays around -8. I live in the ocean though so the wind and the humid nature make it feel worse sometimes and gets you could right to your bones if you aren't dressed properly. It also gets up past +35°c at the height of summer often with a lot of humidity on top of that, we have quite a lot of variability in the seasons! I like all our seasons and enjoy being outdoors unless it's below -30 with the windchill or above +32 unless it's super humid! That being said I wouldn't mind +20 tomorrow haha.
Big-Illustrator-6143 t1_j9wf7pc wrote
This looks legit !!!!
Embarrassed-Virus481 t1_j9wgo9c wrote
spicy is feature
Musole t1_j9wryeu wrote
Where is your home and can I have seconds?
Peopleopener t1_j9x8k12 wrote
Dude fuck me up with some bok choy in a spicy broth with noodles. The rest is just bonus
ccncwby OP t1_j9xett2 wrote
Probably the wrong part of the world bro I'm down in NZ haha
hunty_griffith t1_j9xf651 wrote
I would kill for this
[deleted] t1_j9y27fo wrote
That looks as tasty AF
[deleted] t1_j9yjada wrote
[removed]
Musole t1_j9yjcf2 wrote
Thanks for the recipe!!
Intrepid-Neat8990 t1_j9z9ufi wrote
Omg. This looks amazing! Def going to try!
xKaaRu24 t1_j9zhtnn wrote
I, too, like spicy noods
darkneg777 t1_j9zu5q9 wrote
Your bowl has a leak in it.
kirsten0789 t1_ja7dskg wrote
Did you only sear the beef, or also boil it in the broth for any amount of time?
ccncwby OP t1_ja9gvch wrote
Hey yup the beef goes into the broth to simmer for 90 mins also, it allows the collagens to gelatinise and become super soft/tender as well as the fats to melt through the broth
ccncwby OP t1_j9sj2jq wrote
So this recipe was ~2 years in the works for me, constantly making small tweaks/adjustments to the ingredients until the balance of flavours was where I wanted it. In its current state there are no changes or improvements I can think of making. If anyone here makes some up I hope they agree! Some of the flavours can be a little polarizing though so I'll drop a few notes at the bottom as well. This recipe makes around 6 serves.
​
Prepare the beef...
​
Prepare the broth...
Bring to boil and reduce to a light simmer with the lid on
​
Bloom the aromatics...
In the skillet/wok from earlier, add
Bring skillet back up to temp until fragrant, then stir in
Stir to combine and bring to a simmer
​
Bring everything together...
​
After broth has simmered for 90mins, pull out all the bits you don't want to serve in your bowls. There are two basic schools of though on this, dependant entirely on whether you want a clear very liquidy broth or don't mind keeping the chunky bits. Either way has no (or very little) impact on flavour, this is purely a decison based on aesthetics or if you do/don't want the protein...
​
To serve...
Enjoy :)
​
Notes...
(1) I use tien tsin chillis because they're the "correct" chilli variant for Sichuanese cuisine, but they're also similar in heat and flavour to cayennes so if that's what you have, that will do just fine. I'm also told Chili Japones are very similar in flavour too, but a little less spicy if that's what you want. If you don't like spice much at all you can just leave this step out completely too.
(2) Yes, 1/4 cup of soy. it might seem like a lot but in this recipe I've utilised the soy and Shaoxing wine to season the broth instead of salt so that 1/4 cup is very intentional and important. Also, Chinese and Japanese styles of soy are labelled differently and it can get a little confusing, so I'll just keep it simple and say "use the salty kind". Think Kikkoman or a tamari soy.
(3) Yes, 4 tablespoons of MSG. If you're the ill-informed type who still thinks MSG is bad for you then fine you can use less of it or none at all; it's your loss and I feel sorry for your soul
(4) Sichuan peppercorns are one of those polarizing flavours/sensations, and the two variants (red/green) are quite different too. The red ones have a very fragrant/floral smell and taste to them which can become kind of soapy when too much of them are used. The green ones have a much milder/palatable flavour. Both give a similar numbing/tingling sensation which goes so well with spicy food, and the salivation they cause tends to accentuate other flavours too. I've used both variants in this recipe because I personally love the flavour the red ones bring when used appropriately and have thrown in some green ones to add to the numbing/tingling sensation (it is very characteristic of Sichuanese cuisine after all!) If you don't want to buy both types, I'd recommend using only 1 tbsp of the red and leave out the green ones completely. If you find the flavour a bit much, try 1/2 tbsp of each or stick with 1 1/2 tbsp of only the green ones.
(5) Star anise is another of those polarizing flavours. Again I personally love it but some people might think 6 stars is too much, do what you want. I've found using 6 stars in the recipe makes the anise quite prominent on the nose but barely noticable in the mouth so it's a good balance and helps give the broth a complex texture of flavours.