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Thanksgiving Food http://archive.theskyiscrape.com/viewtopic.php?f=30&t=3263 |
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Author: | Doug RR [ Wed Nov 28, 2012 5:34 am ] |
Post subject: | Re: Thanksgiving Food |
we could make 17 quote pyramids on Szechuan cuisine all night long |
Author: | thodoks [ Wed Nov 28, 2012 5:35 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: we could make 17 quote pyramids on Szechuan cuisine all night long |
Author: | Doug RR [ Wed Nov 28, 2012 5:36 am ] |
Post subject: | Re: Thanksgiving Food |
washing machine wrote: Speaking of bad chinese food, I ordered this duck the other day that was dry as hell. I did not like it. I'd never ordered duck from a chinese restaurant before. Did I get a bad one, or is it universally accepted that duck isn't the way to go when it comes to culinary chink? make it a point to search Houston for the best tea smoked duck |
Author: | thodoks [ Wed Nov 28, 2012 5:37 am ] |
Post subject: | Re: Thanksgiving Food |
i have never had dry duck |
Author: | Doug RR [ Wed Nov 28, 2012 5:38 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: i have never had dry duck you gotta fu*k up real bad to get a dry duck |
Author: | Doug RR [ Wed Nov 28, 2012 5:40 am ] |
Post subject: | Re: Thanksgiving Food |
I had to google the tea duck for you all: The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2] The duck is consumed wrapped in clam-shaped buns called gebao (割包). [edit] |
Author: | cutuphalfdead [ Wed Nov 28, 2012 5:41 am ] |
Post subject: | Re: Thanksgiving Food |
Man, duck is fantastic. |
Author: | thodoks [ Wed Nov 28, 2012 5:43 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: I had to google the tea duck for you all: The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2] The duck is consumed wrapped in clam-shaped buns called gebao (割包). [edit] |
Author: | Doug RR [ Wed Nov 28, 2012 5:44 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: Doug RR wrote: I had to google the tea duck for you all: The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2] The duck is consumed wrapped in clam-shaped buns called gebao (割包). [edit] Landmark Hotpot house on Cambie |
Author: | washing machine [ Wed Nov 28, 2012 5:44 am ] |
Post subject: | Re: Thanksgiving Food |
Oh boy. |
Author: | thodoks [ Wed Nov 28, 2012 5:45 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: thodoks wrote: Doug RR wrote: I had to google the tea duck for you all: The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2] The duck is consumed wrapped in clam-shaped buns called gebao (割包). [edit] Landmark Hotpot house on Cambie i will go with significant haste |
Author: | cutuphalfdead [ Wed Nov 28, 2012 5:46 am ] |
Post subject: | Re: Thanksgiving Food |
Fuck it, let's all go. |
Author: | thodoks [ Wed Nov 28, 2012 5:51 am ] |
Post subject: | Re: Thanksgiving Food |
i don't much care for breaded and fried and inartfully sauced chinese fare |
Author: | Doug RR [ Wed Nov 28, 2012 5:54 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: i don't much care for breaded and fried and inartfully sauced chinese fare i'm with you except for some soft shell crab dishes |
Author: | thodoks [ Wed Nov 28, 2012 6:04 am ] |
Post subject: | Re: Thanksgiving Food |
i've never been able to develop a fondness for soft shell crabs |
Author: | Doug RR [ Wed Nov 28, 2012 6:06 am ] |
Post subject: | Re: Thanksgiving Food |
hot garlic and black bean sauce is key |
Author: | thodoks [ Wed Nov 28, 2012 6:07 am ] |
Post subject: | Re: Thanksgiving Food |
doug, describe your wok situation |
Author: | Doug RR [ Wed Nov 28, 2012 6:09 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap |
Author: | thodoks [ Wed Nov 28, 2012 6:10 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? |
Author: | Doug RR [ Wed Nov 28, 2012 6:12 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan |
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