#chili chinese restaurant

[housekeepinginfo]

Discover the 12 Best Food Choices for Your Health

Choosing the right foods is key for good health. But remember, no single food gives you everything you need. The best diet is varied. If you're watching your calories, pick foods that are both tasty and healthy. Avoid foods that are high in calories but low in nutrients. This way, you make the most of your calorie budget.

[livetvserverbd]

Live TV Server BD

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[beautiful-rainyday]

Easy Chinese Corn Soup This 15-minute, delicious, and satisfying Chinese corn soup can be made at home at any time for a quick lunch or dinner.

[antisisyphus]

as a non american i have to ask what american cultural food is there.. i cant think of anything

there is creole cuisine of the usamerican south that is a blend of indigenous, west african, french, and spanish food (side note creole cuisine is not a monolith, there is creole food basically everywhere that was colonized & had a large population of enslaved people)

there is also cajun, which is specifically from the southern state louisiana, it has a lot of similarities to creole cuisine as it is influenced by the acadian french, west african people, and the spanish (ppl often use creole and cajun terms interchangeably but they are distinct)

the food of hawai'i which started as indigenous food of the islands and the goods that was traded within the polynisian triangle, but because of colonization has influences from the US military (spam being a notable case of this), portugal, japan, and china

there is south western cuisine (and the many subtypes) that blends indigenous (pueblo, O'odham, and more) colonial spanish, and mormon foods! this food was shaped by the jobs the people of this area held - lots of influence from cowboys/vaqueros and ranch workers. each southern state has a specific twist!

soul food is based on what enslaved people cooked for themselves, actually a lot of cultural knowledge was passed down & preserved in soul food! lots of southern dishes are based on, inspired by, or straight up stolen from soul cuisine. during the 60s soul food restaurants were important places for organizing! there are also several different styles of bbq

midwestern cuisine is based on various european foods (mainly eastern europen but not solely) and also the agriculture of the area (lots of wheat & pork).

since ~1850 there has been chinese american cuisine! fortune cookies, crab rangoon, general tsos chicken and beef & broccoli are all chinese american.

italian american food uses more cheese & milk than italian food. there are also differences in how we serve pizza

the hot dog is a classic american food! in germany frankfurters weren't served on buns. again most major cities of the us have their own style of hot dog.

other american foods are cheese stake, clam chowder, many fruit pies, milkshakes and rootbeer are all usamerican

potatoes, corn, squash, tomatoes, maple syrup, cashew, pecan, peanut, sweet potato, avacado, chocolate, allspice, chili peppers, lima beans, and vanilla are all foods that are from the americas and are NOT native to europe.

no vodka, no goulash, no christmas turkey roast, no cassoulet, no gazpacho, no cashew korma, no shakshouka, no bruschetta, no gnocchi, no aloo gobi, no colcannon, no latkes, no polenta...

[flowerpot-broppy]

Bet you'd thought you'd seen the last of this AU, didn't ya?

Omg I'm not dead!! lol sorry ive been gone so long, I did NOT intend to be!! I have been going through some crazy art block, and I am just barely pulling myself out of it.

that being said, lets get into the AU under the cut!

(Pt. 1/2):

John Dory - (40) took the job after their grandmother died, he talked often about one day owning his own mechanic shop, and now needs the money to fund that dream. Very proud of his family and their legacy.

Bruce - (38) started out in the army and quickly grew in rank due to his skill in sharp shooting, but eventually settled into the chef occupation. married a war nurse and attended culinary school after returning. had his own restaurant but was forced to shut down after he shot a customer in the leg for complaining about his wife's food.

Clay - (37) an army medic, he went to school for botany and medicine and graduated with multiple PhDs. an exceptional doctor with a sweet disposition, he was recruited for his background in botanic research and pharmaceuticals.

Floyd - (34) the most adventurous past out of the brothers, spent time in the circus as well as an exotic dancer, waiter, and semester, his specialty lay in Electronic Communication devices. has had no fewer than 4 ex boyfriends and 2 ex husbands however none of them were meant to last. widowed by his most recent husband, Floyd fills his days with work and gossip.

Cooper - (21) adoptive family ran a flower shop, and while he was manning, making corsages for prom, the chinese laundry next door exploded due to a gas leak. He survived but the store was ruined. Taking the experience as "a sign from god" Cooper began his career as a demolitions expert, eventually finding new ways of making explosives such as adding oregano or chili powder to the concoction, claiming "it makes a very nice boom."

Keith - (12) displayed an early interest in subterranean pursuits at the age of 6 when he began exploring the vast sewer system of his home. By the age of 9 he had developed a specialized type of goggles and headgear to wear while exploring and had expanded from the sewers  to the surrounding countryside as they held no further challenge or mysteries for him. a year later and Keith has developed the ability to "taste" and identify various soils. He is sensitive to the light and generally distrustful of those he does not know well. He eats only roots, burrowing animals, and, if the rumor is to be believed, insects.

[daily-hyosatsu]

Can we do another restaurant signboard today? This one's a Chinese place. This handwriting is so baller! I wish mine looked like that.......

A. 鶏肉のチリソース Chicken in Chili Sauce B. レバーと野菜炒め Liver & Vegetable Stir-Fry 玉子レタスチャーハン Fried Rice w/ Egg & Lettuce 玉子レタスチャーハン　ワンタンスープ Fried Rice w/ Egg & Lettuce, Wonton Soup

・鶏肉 [とりにく] means chicken as a food.

・レバー means liver as a food (and also lever). The word 肝 [きも] works for both anatomy and food. It also refers to courage. In an anatomical context, you'd use the word 肝臓 [かんぞう]. (Maybe you recognize 臓 from yesterday?)

・野菜 [やさい] means vegetable.

・炒め [いため] means stir-fry. 炒め物 [いためもの] is also common.

・玉子 [たまご] (jewel + child) means egg, as a food. The character 卵 [also read たまご] works both for food and non-food contexts.

・炒飯 [ちゃーはん] (stir-fried + rice) means fried rice. Like many Chinese foods, it's sometimes written in kanji, sometimes in kana.

・ワンタン, however, is almost always kana. But I do get super psyched when I see 雲吞 (cloud + swallow/engulf)!

[shoku-and-awe]

I had a restaurant translation recently that left me craving tantanmen, a ramen in a spicy broth made with chili oil, fermented spicy bean paste, sesame, and soymilk. All of the different versions they described sounded DELICIOUS but not one of the restsurants was in Tokyo (or even on Honshu), so eventually, on a cold morning, I wound up at this local Chinese place that has a hot and sour soup that I love. And they had tantanmen for only ¥750!

Unfortunately, it turned out not to taste like much, so the craving is still there. Aiming to be more strategic with my next pick. Also, I’m reluctant to go back here because I also spilled an entire cup of iced tea all over myself and the floor, so I imagine they’re not excited to see me again soon either.

[carelessflower]

saturday recap 🧃🎀

PACKED DAY

fit check, anti jinx i love LOVE this snoopy shirt tho this outfit give off spring summer vibe more than winter

i have to go to kinda like coffee shop/cat cafe place where I worked at and I had watermelon milk shake. so good and fresh and obviously sweet

look at the kitties today!! the one who used to be so friendly with me so grumpy today :((( doesn't even let me pet him much. and eepy kitties. the one sleeping near my bag is warming up today with me anti jinx anti jinx!!

more meowtie, this one let me pet so much, the owner even asked me how can I pet it cause usually it doesn't allow people to pet hehe, it even moved his head along with my palm when I stopped petting its head. funny story it was hiding under the chair and I come close wanting to pet then another cat came up and pushed my destined kitty out of the way and then the kitty just like slapped the other one. like that one doesn't even want pet, it just wanna ruin other getting pet. and when I sit on chair they suddenly come near and sit like that lmaoo

this place is like having a pop up stores like key chains, clothes, hair clips, brushes, postcards. i wanna buy all but I dont have enough money :(((

but i did got this keychain heheehe, look at me styling my bags, which one better thoooooo? (also I basically got the most expensive one and got like a spa voucher or something)

then we went to lunch, trying out this like chinese-vietnamese restaurant that famous for their crab sticky rice (expensive asf), the restaurant decor so pretty tho, that lights decoration ughhh

ranking of the food again

crab sticky rice: 8.8/10. very solid crab sticky rice. i love the crunchy outside and the fried scallion and the peeled crab meat within the rice. the pickled is so perfect for it

sea food stir fried vermicelli: 9/10. the seasoning is sawr good, with a tiny bit of spice to kick off the flavor and yk I love spice. also there scallops which is a big plus

thú linh nướng (grilled end part of pork large intestine): 9.5/10. i love love the crunchiness and the fattiness and the flavor and dipped it with chilli sauce is the best feeling ever

dried pangasius kunyit hotpot: 8/10, the broth is good, the fish is fatty and crunchy enough but im just too full lmao

after that we went to this mega big coffee & dessert exhibition on its final day, like there so many sections and also some of them not even coffee or desserts they like appliances and also Korean food?? all the things I tried

coffee, very bitter

black tea, so rich in that black tea flavor tho im afraid im not gonna be able to digest all that caffeine

a dumpling with extra spicy chili oil, it so good

red bean and durian mochi, decent

some cheese cake snack, dont like cheese much tho

chocolate flavored nuts, so so good like it amazing

durian flavored chocolate, it taste all durian and no chocolate

ended up buying the chocolate hehe, the tiramisu chocolate is sooo good, also got dark chocolate one, yogurt chocolate and another brand durian chocolate

[recentadultburnout]

Info for writer in Thai series fandom: Random food

I added some pictures on AO3 but not here, but I tried searching in English, and it did show the correct item, so if you want to know what it looks like, you can look it up.

Breakfast

Actually, anything can be breakfast, but this is some of what is frequently viewed as breakfast.

Khao Tom (Boiled rice/Rice porridge)

Joke (Rice porridge/Congee)

Tom lueatmu (Pork Blood Soup)

Khaoniao mu ping (Grilled Pork Sticky Rice)

Khaoniao mufoi (Glutinous Rice with Shredded Pork)

Khai kratha (Pan egg)

Namtaohu songkhrueang (soy milk with topping)

Sandwich boran (thai style sandwich)

and everything westerners consider breakfast.

Northern food

Namphriknum (young chili paste)

Namphrik-Ong (Ong Chili Paste)

Khaepmu (Crispy Fried Pork Rinds)

Sai-Ua (a type of sausages)

Kaengho

Kaenghangle (Hung Lay Curry)

Khanomchinnamngiao

Khaosoi 

Central food

Nam phrik long ruea

Nam phrik kapi

Homok (steamed fish with curry paste)

Thotman (a type of fish ball)

Pucha (deep-fried crab meat and minced pork in crab shell )

Kaengchuet

Kaengphet

Kaengsom

Khaophat (Fried rice)

Yam

Northeastern food (E-san food)

Soup nomai (bamboo shoot soup)

Tomsom (fish soup with ginger)

Kaeng Om

Kaeng Proe (Bamboo Shoot and Yanang Soup)

Kaeng Het (Mushroom Soup)

Kaeng Khai Motdaeng (Red ant egg soup)

Somtam 

Southern food

Kaeng Taipla

Kaengsom

*Kaengsom in the central and southern regions have some differences. Recently, there was even a debate online about whose Kaengsom is superior.

Kaenglueang

Kai Tom Khamin

Khua Kling

Phatsato

Phat Phet Kop

Yam Nam Budu 

Nowadays, every part of Thailand eats everything I mention here, but its origin is still very obvious, and the origin can give some impression about what it will taste like for people who try it for the first time.

Popular Foreign food

Chinese food (some kinda Thai-Chinese more than actual Chinese)

Japanese food

Korean food

Mexican food

Indian food

Vietnamese food

Westerner food (Farang food)

Drink

Green Tea

Iced Tea/Thai Tea

Lemon Tea

Cocoa

Nom yen/Nom chomphu (Pink milk)

Oliang

Yok lor

Coffee boran

Butterfly pea juice

Lemongrass and Pandan Juice

Nam daeng (Red drink) (Hale's blue boy sala flavor)

Nam khiao (Green drink) (Hale's blue boy cream soda flavor)

Bubble tea

Chain Restaurants  

Sizzler

KFC

McDonald’s

Burger King

Starbucks

Subway

Taco Bell 

MK Suki

S&P

Barbecue Plaza

Yum Saap

Fuji restaurants 

Katsuya

Yayoi

Ootoya

Chester’s Grill

Pizza Hut

Pizza Company

Narai pizzeria

Hachiban

Mos Burger

Dairy Queen

Swensen

Easy to find dish

There a type of restuarant call ran-ahan tam sang (ร้านอาหารตามสั่ง) (Cooked to order resturant?) which is basically everywhere and this is a basic almost every those restuarant will have.  

Rice top with fried basil

Fried rice

Stir Fried Vegetables with Rice

Garlic Pork with Rice

Stir Fried Chili Paste

Suki->Thai Styled Sukiyaki (water/dry)  

You can select the type of meat yourself, even if the name includes the word "pork," (it's just a place holder) and you can add extra meat (more of the one you select or something else) or eggs if desired.

Eating utensils

The most common choice are just a spoon and fork. In places like noodle shops, it usually has chopsticks as well. and for steak, a knife.

List of online supermarket site

Index

[oh-he-grows]

My first attempt at szechuan spicy crispy beef was a bust unfortunately

it certainly looks the part but it has absolutely no flavor

I tried my best but there's no recipe for whatever this is that I can find so I'm just freehanding it. My favorite Chinese restaurant from where we used to live made this amazingly, it was the perfect amount of chew and crisp and grease, but I basically made general tsos beef with no sauce. since all I have to go on is "szechuan spicy crispy beef" and all that comes up is stuff coated in sauce.

I really tried to infuse the oil with my garden tsin tsin chilis but none of the heat or the flavor came out of the peppers, it all stayed inside them, and the corn starch fry retained no grease or moisture and was just insanely crunchy. I'll probably try again but probably not anytime soon. My own recipe below in case any savvy cooks can spot where I went wrong.

Beef short rib sliced thin, marinated in baking soda, water, corn starch, chicken bullion, soy sauce, xiaoxing wine, salt, pepper

Coated in another layer of corn starch and salt, fried for 4 minutes at 400 in batches, left to drain

Fried again at 400 for 5 minutes, served on rice.

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[evilsexy]

congratulations on your shaobing! i made some myself a while back with black sesame and sichuan peppercorn fillings. i think you once mentioned enjoying the food of the hunan province (might be mistaken); i'd be curious to hear more about that. i struggle to pick a favourite province / style of chinese cuisine... recently i've been into some northern styles. take care + wishing you a pleasant rest of your day.

ok hot take. the most popular bings you get in the restaurant are the worst. i hate how greasy they are. my favorite bing of all time is this one i would get my hometown that comes in a pizza box that they just called 大饼 lmfao, idk if that's the actual name of the dish? i can't find it anywhere on the east coast. it was fluffy like this. literally soo good

i feel like it's so hard to pick a favorite regional cuisine. in my neighborhood the only authentic chinese food is hunan style or sichuan style so that's what i am mostly exposed to. my favorite hunan style dishes are definitely

mao's red braised pork

spicy steamed fish head

double cooked pork

and i really want to try stinky tofu but i can't find it

my favorite sichuan dishes are

夫妻肺片 cold beef/tripe with chili oil. i order this every time. my friends are sick of it but i literally could eat this every day

spicy shredded potato (it tastes like almost raw potato or very lightly cooked? idk dish name)

dry pot (extra spicy ofc)

烧烤 mala barbecue with dry crusted spice coating

i haven't tried much northern chinese food tbh. do you have any dish recommendations?

[mealmindset]

Soup dumplings

TikTok has been hyping up one of China's most classic meals Xiao Long Bao, a thin delicate skin filled with juicy pork. I have been eating soup dumplings since childhood, from homemade to restaurants. Chinese soup dumplings are so convenient to make and are super comfort foods.

1)Eating them Before we even talk about the toppings, let's briefly talk about how to eat them properly. Grab some chopsticks and a spoon (use a fork if you aren't confident in your chopstick skills). Cook your dumplings in the original packaging or use parchment paper at the bottom if you don't have a bamboo basket, this ensures the dumplings don't stick. Grab a dumpling carefully and place it on the spoon, take a bite of the dumpling skin and let it cool. Now you could eat it all in one bite OR slur up all the soup and then eat the meat with the skin. Now we can talk about the toppings.

2)Sauces The best way to add flavor to your soup dumplings is definitely a sauce, I recommended adding a bit of soy sauce, sesame oil, spicy mayo, chili oil, or anything to make it spicy or salty. But the most traditional space to add is black vinegar with grated ginger. Most Chinese restaurants serve with soup dumplings, but if you aren't a fan of the sourness, adding salty and spicy sauces will bring a new type of good.

3)Add some crunch For more texture, I recommended adding something crunchy. Like fried garlic or onions, thinly sliced green onions, chopped chilies, chopped kimchi, pickled vegetables etc. Something small with crunch, because you want to eat everything in a bite. All something with a strong flavor that complements the soup dumplings.

4)Dip or drizzle? If you were to dip into the sauces, be sure to slurp up the soup first to avoid messy eating and overcomplicated flavors. But for thicker sauces like mayo, drizzle it on. Add the sauces before the crunchy ingredients, to avoid them turning soggy.

5)Different ways to cook dumplings instead of steaming them in a bamboo basket or in a pot, there are other ways to eat them. Add oil to a saucepan, add dumplings, and cook till the bottom is golden brown. Add a thin layer of water and cover to steam, steam till cooked and you have soup dumplings with a crispy bottom.

[fishshapedcloud]

The moon is in Aquarius and I’m Back on my iPhone 7 Plus making a clumsy soup like I never left

Anyway this is like a confused doenjang jjigae

I used Chinese eggplant, shimeji mushroom and a vegetable I’m not super familiar with called Yu Choy Mieu that I found on Weee! And some Thai chili, purple garlic and scallion

Reminds me of the Korean restaurant across the street from my dad’s office in Shanghai. My sister and I would meet him there for lunch over the summer and I would order doenjang jjigae every time. The Korean guy who ran the place would always wear a white Sox hat and scold my sister for the way she mixed gochujang into her bibimbap and do it for her 🥺😭 my parents lived in Korea for a year and a half and my dad would tell me about how amazing the soups are

It also reminds me of when I lived in downtown Oakland and would walk about 17 minutes to the Korean grocery store and make a way more authentic version of this at least once a week. it helped me feel less scared and alone in the world

[ladylucksrogue]

[Get to Know Me Game]

Thanks for the tag @impossibleprincess35 and @yourfavoritefridge 🩵🩵

Last Song: Cruel Summer. I have a confession to make....I am notorious for stubbornly rejecting trendy stuff/people/books etc just because they are trendy. Eventually I come around and jump on the bandwagon, at least with some things... deserving things...like Hunger Games or Taylor Swift. I will admit, I don't like the song Anti-Hero because they blasted the thing on the radio every fucking day non stop. The first time I heard it, a few lyrics hit me the wrong way and my kid was like, this song is a like a fever dream, I had to agree...but...besides that song and Teardrops on my Guitar, her music is actually good. I've come to the dark side, I'll admit it. I still can't listen to Teardrops to on my guitar because it came out the year before I had a really nasty breakup with my ex and his name is in the song. During my break up it was on every station, I swear...ugh... Moving on... Cruel Summer is actually epic...and well, I've been kind of on a fanfiction binge lately, was reading some Obikin and just had the epiphany that the song fits some messy modern au so well…

Favorite Color: blue and green. I love bright colors though, like the ones most people hate. Like bright neon green or burnt orange or that weird ochre yellow color. I don't wear said colors, I wear a lot of grey and black, but I like those colors for decorations.

Last TV Show: CSI Las Vegas. Hubs has been binging early seasons. Shrugs. I usually half pay attention half read. It makes him happy.

Sweet/Spicy/Savory: Savory. I love stuff like chips or fries. Beef jerky, cheese, etc. I have to watch it a bit, as too much salt is not good for my kidneys or blood pressure but everything in moderation. I love spicy when it's actually done right, like the amazing Chinese restaurant in NYC that had real Sichuan chili oil, so good. Or a good vindaloo curry. Sweet stuff is not really my thing. I stopped drinking anything with sugar (non alcoholic anyway) 3 years ago and now everything with a lot of sugar tastes too sweet. Except chocolate. Chocolate is always ok.

Relationship Status: Happily married. My husband just sent me the link to one of the black series Obi-Wan figures I don't have, telling me he took care of it 💖 He enables my obsession 😆 Nah but for real, he's the best for so many reasons.

Last Google: That was a whole odyssey…the doctor's office fax number so that my insurance could fax a confirmation of insurance for my son. His card was apparently expired and I spent the whole morning playing phone tag to get it sorted.

Current Obsession: Lindt Christmas chocolate, Kenzo’s Cedre secrets perfume, my new flannel blanket, Book Lovers by Emily Henry (thanks again for the rec @yourfavoritefridge I'm halfway through and not sure what to do with my life when it's over, I'm so invested 😂), Seal Team, scarves, and of course Star Wars.

Open tag to whoever wants to participate! I'll go ahead and tag @sendpseuds @quigonsjeans @piccolaromana @elwenyere @spectral-musette

[mademoiselle-red]

mapo tofu is a beef dish

my favorite Chinese dish is mapo tofu, which originated in Sichuan, where my family is from. In America, this beloved dish lives in a special kind of purgatory, under the shadow of the western association of tofu with “vegetarian options”. I almost never see mapo tofu served as a meat dish here in America and i understand why:

1) most non-chinese meat eaters won’t order a tofu dish because tofu is associated with vegetarianism and most non-vegetarians would not have had much exposure to it beforehand

2) vegetarian options are limited in Chinese cuisine (outside Chinese Buddhist cuisine, which has unfortunately not made it to the west yet) since one key culinary philosophy of Chinese cuisine is that vegetable dishes should be cooked with meat (and meat-based oil) and meat dishes should be cooked with vegetables. So to appeal to the vegetarian market, Chinese restaurants in recent years have taken meat out of beloved sichuanese vegetable dishes like mapo tofu and Yuxiang Eggplant (another one of my faves)

3) and so mapo tofu, which is so delicious because the tofu is braised in sauce made of beef-extracted-oil and ground beef, imbuing the rich silky soft tofu with the “fragrance of meat”, ends up being a still tasty but much inferior dish when it’s just tofu braised in chili sauce.

So whenever I take a friend to a Chinese restaurant and show them mapotofu for the first time, I always tell them that the original is made with meat. Maybe one day there will be enough tofu-loving meat-eaters here in the US that Chinese restaurants will put the non-vegetarian option back on the menu