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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:34 am 
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we could make 17 quote pyramids on Szechuan cuisine all night long


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:35 am 
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Doug RR wrote:
we could make 17 quote pyramids on Szechuan cuisine all night long

:heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat: :heartbeat:

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:36 am 
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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


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:37 am 
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i have never had dry duck

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:38 am 
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thodoks wrote:
i have never had dry duck


you gotta fu*k up real bad to get a dry duck


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:40 am 
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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]


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:41 am 
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Man, duck is fantastic.

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:43 am 
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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]

:li: :li: :li: :li: :li: :li: :li: :li: :li: :li:

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:44 am 
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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]

:li: :li: :li: :li: :li: :li: :li: :li: :li: :li:


Landmark Hotpot house on Cambie :thumbsup:


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:44 am 
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Oh boy.


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:45 am 
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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]

:li: :li: :li: :li: :li: :li: :li: :li: :li: :li:


Landmark Hotpot house on Cambie :thumbsup:

i will go with significant haste

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:46 am 
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Fuck it, let's all go.

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:51 am 
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i don't much care for breaded and fried and inartfully sauced chinese fare

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 5:54 am 
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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


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 6:04 am 
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i've never been able to develop a fondness for soft shell crabs

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 6:06 am 
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hot garlic and black bean sauce is key


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 6:07 am 
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doug, describe your wok situation

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 6:09 am 
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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


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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 6:10 am 
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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?

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 Post subject: Re: Thanksgiving Food
PostPosted: Wed Nov 28, 2012 6:12 am 
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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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