patrick.net

No you aren't. You were supposed to cook the dog live. And yes, I'm Chinese for anyone that gets butthurt.

I for one welcome our new Chinese overlords!

But seriously folks, but I have gotten along well with (almost) every Chinese guy I've met. Maybe because we were all programmer geeks.

One guy hated me because we were competing for a job, but that happens anyway.

How much bat meat does this meal represent?

theoakman says

No you aren't. You were supposed to cook the dog live. And yes, I'm Chinese for anyone that gets butthurt.

Been to China as well. Can confirm dog and chicken thing. Alive into a machine that does the rest.

I have never met a Chinese person I didn't like.
Even had many conversations with pro CCP at least they allow you to make your point, and respect your time.

APOCALYPSEFUCKisShostakovitch says

How'd you make the carrots so nice?

Shave one side flat then turn it over and slice 1/16 planks. If you have a nice thick fat carrot then shave all sides so your planks aren't tapered.

My Asain cooking knife of choice is an Old Hickory butcher knife. That cheap iron sharpens to suit Chinese cooking better than an expensive executive chef knife.

Chinese Americans are largely a group that fled communism and are American through and through.

It looks good enough to eat.

try some of this seasoning...sometimes called incense pot or hot pot seasoning....it will blow out your taste buds....lol...it has those Sichuan peppercorns that numb your mouth too

I fried in the onion in a bit of fat cap from the nice Sirloin Cap Tritip that was using. I sliced the Coulettes about 3/32 inches thick perhaps a little thicker marinated in salt, black pepper, 1 egg whites, and Shaoxing Wine, after 20 minute marinade add about 2 table spoon corn starch then fry at 350 heat until golden brown on the edges.
The sauce to pull it all together
1 tbl spn Oyster Sauce
1 tbl spn light soy sauce
1/4 cup Shaoxing wine
1 tea spoon Dark Soy sauce
3 table spoon Chinese rock sugar.
1 tea spoon white pepper.
1/3rd cup of favorite stock(bullion or meat based) mixed with a tea spoon corn starch.

Toss in pan after done frying meat and stir frying vegetables, let simmer on low until thick and bubbly, add the meat toss thoroughly then add the stir fried veggies and toss some fresh bean sprout(silver sprouts, pinch off both ends of the bean sprouts)

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komputodo says

try some of this seasoning...sometimes called incense pot or hot pot seasoning...

Thanks I'll keep an eye for it. I got a taste of Hot Pot in 2008 when did some work in Malaysia. I've looked for it and wondered why it wasn't a hit here. And of course with liability laws we could not have that back then. Now I see Korean BBQ at the table with huge exhaust vents overhead. And I've seen a few Hot Pot places around now, the wife and I went to one a few months back and enjoyed it.

clambo says

It looks good enough to eat.

Thanks, for years i've been taking the time to prep and stir fry wonderful dishes, I have all of that part down pat. But my sauce, was some bullshit like Hoisin Sauce, soy sauce, bullion and a full cup of water. Which would then steam all of the moister out of every plant material in your dish and turn into a bland, watery soup before it reaches the table.
I'm finding less water is good, and stir fry each vegetable individually, not together, another big mistake us round eyes always make.
I always cooked the meat by itself, but then tossed every vegetable in the same wok even if I added some later than others. it was still a big mistake, it gives the first vegetables too much time to over cook and release too much liquid and end up soggy.

i remember mongolian BBQ places in the bay area where the cooktop was like a giant upside down wok......high in the middle and sloping down on all sides...he'd cook on the high part and the moisture would run off and not puddle eliminating the soggy veggie problem

Funny, I made stir fry last night which was the first time in ages. Homemade teriyaki glaze marinade for chicken breast chunks, mushrooms, green and yellow bell peppers (leftovers), toasted sesame oil.

I wish I had a wok like you do!

theoakman says

Chinese Americans are largely a group that fled communism and are American through and through.

Cantonese...

just_adhom_preaching says

Funny, I made stir fry last night which was the first time in ages. Homemade teriyaki glass marinade for chicken breast chunks, mushrooms, green and yellow bell peppers (leftovers).

I wish I had a wok like you do!

Just a wild guess...you used boneless skinless frozen chicken breasts.....americas "go to" cut of chicken..

Yes, I realize thigh meat is preferred in Asian culture but that's what I had. It's even worse. It was already cut into strips before I made chunks. That's all they had at the grocery when I shopped 6 weeks ago.

I was actually looking for a whole chicken. I want some of those parts and some pig feet (trotters) to make some ramen.

That's my leftovers from last night. When I opened it a moment ago it smelled legit. I forgot to mention I tossed in several large grilled garlic cloves and added some corn starch so everything would sort of stick to the meat. Not that I'm competing with 10lb. His looks way better.

BTW, this looks AWESOME!

www.youtube.com/embed/2s7P-23eUvs

Better cook those snails well though if you don't wanna parasite.

just_adhom_preaching says

I want some of those parts and some pig feet (trotters) to make some ramen.

Now you're talking...I love the trotters

komputodo says

Now you're talking...I love the trotters

Got to have collagen for that 'mouth feel'.

Tenpoundbass says

I think I'm getting the hang of Chink cooking.

A.K.A jewish christmas dinner

I hate it when your meal keeps fetching the bones back to the plate.

komputodo says

Just a wild guess...you used boneless skinless frozen chicken breasts.....americas "go to" cut of chicken..

It used to be Chickens from the Factory Coop 15 to 20 years ago, that the activists shut down, produced a tender succulent breast that you could beat, and press and cut into anything you wanted. Their breast muscle never got used throughout the Chickens sequestered life producing the tenderest meat on the bird. Now Chickens roam around freely in an automated wandering chicken coop, that keeps them always on the move until sundown when they go to the roosting coop. They are fed loads of hormones and Steroids to make them grow fast, and so they don't walk off all the calories they consume and be too thin for market.

As a result now, their breast muscle is one of the most used muscle in the bird, making it tough and fibrous, that you can't pound and make a Chicken Scalapini the meat will just bounce back, you have to butterfly and slice breast meat thin for Chicken Parmigiana.
If you notice now all of the Chinese places cook with dark meat, it's not because it's cheaper and they are cheap bastards. It's because the thigh is now their least used muscle, if you've ever seen a chicken's locomotion, they thrust their necks forward with this huge breast muscle, then their leg whips in and and out, the thigh hardly moves at all.
Where as in Factory Chickens the thigh got used mostly because it was the muscle the chicken uses to stand and sit. The roaming Chickens don't get a chance to sit.
So the choice cut of Chicken has flipped. I buy 6 packs of Thighs and then cut the meat off the bone, about 4 to 6 pieces each thigh. I leave the skin on for extra crispiness.

theoakman says

No you aren't. You were supposed to cook the dog live.

I get your felicitous humor in sentiment there. Asian people Chinese especially say that American Chinese is not Chinese food.
Please feel free to post authentic Chinese recipe.Many Chinese are critical of American Chinese cuisine they don't think American Chinese food is Authentic Chinese food. But I really beg to differ. It takes 100% Chinese style to really pull it off. There is just no way to pull off decent Asian American Cuisine using classic French Cooking discipline.
So to master even American Chinese food, you have to have great Chinese cuisine skills.

The Critics that say it's not authentic Chinese food are never the people who create and sale the best example of those dishes. As they always have a real Chinese person in the kitchen cooking u p the meals at the best Chinese Food places in America..

I think Peruvians in the US create better dishes than anything I ever ate in Lima or Cuzco Peru.
There's many reasons for this bias, I think the best cooks in Peru are the home cooks, so the restaurants I ate at in Peru sucked compared to my wife's family style of cooking.
Also in Peru it takes years to grow a short stubby carrot, and other vegetables, there's just more readily available produce in the US I think than in Peru.
Provided it's not ingredients that you can't get in the US, I would suspect the same holds true for many Asian dishes, besides Chinese.